This rub creates roughly 0,25 litre. (TS = tablespoon, but any unit will do)
2 TS of smoked paprika powder
1 TS of regular paprika powder
2 TS of Salt
3 TS of regular sugar
2 TS of brown sugar
1 TS of grounded cumin
1 TS of chili powder
1 TS freshly grounded pepper
1/2 TS cayenne pepper
1 TS of onion powder
1 TS of garlic powder
1 TS of celery salt
1 TS of dried oregano
Game on! Enjoy!
Lazy monday, kings day in the Netherlands, and the weather is goohood! Again! Even though all the weather guys and dolls told us otherwise.
I have a little ham lying around that’s just begging me to be eaten today. Who am I to disappoint such a nice little ham?
After careful consideration of the ham’s feelings, I kind of pushed him to go into a nice honey glaze on the OTP using the indirect grilling method. He agreed, and so it shall be done.
Continue reading Honey glazed ham, love it!
I was planning on doing some ribs, this weekend, since we celebrate the kings day on monday and the weather was good. This relaxes me a lot, and I started out being in anticipation all weekend. Nice! Should do them more often, I guess.
To start out with the ribs, I needed some BBQ sauce first, and the true master of BBQ, Steven Raichlen, had a great recipe in one of his books, called Kansas Style BBQ ribs, with some great accompanying sauce.
How to make that sauce is described below, including some great pics.
Continue reading Kansas style BBQ sauce
What to do, what to make? To answer that question, the procedure in our house is rather simple. I go to the freezer, open the meat drawer and just take a look at what I’ve got and what feels good. Well. The first thing I saw, were some nice meaty rib racks.
Choice is made, it will be ribs. Now to figure out how to cook them this weekend. For that, I decided to open my new ‘bible’ from Steven Raichlen, which is a guru in my opinion. Pretty soon I had a lot of ideas about a lot of meat, but I was still looking for the ribs, in that case. ….
Continue reading Kansas Style ribs
I was about time that I dipped myself in the wonderful world of rotisserie on the BBQ. Last week, on my birthday, my dear brother, also a fanatic BBQ cook, brought me a rotisserie ring for the 57cm Weber OTP. This time, I had to give it a go myself.
Continue reading Rotisserie chicken in the kettle