St. John Catering

This section’s focus is on BBQ and Grilling, two totally different but related subjects.  For this reason, they are often confused. To put it simply, grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat.

Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn't burn. Vegetables and fruits can also be grilled, as they don't need a long cooking time. Peaches and pineapple are particularly good for grilling, as the natural sugars in the fruit caramelize over the high heat. When you grill food, you need to pay attention to it, so it doesn't get overcooked. You need to stay by the grill the whole time.

Barbecuing is typically done over charcoal or wood, although gas can be used. Usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughout the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat.

Some meats, like chicken, will benefit from either cooking method. It's great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke.

Indirect dry heat in a smoke pit constitutes smoking, direct dry heat on a ribbed surface is the mark of charbroil-grilling, direct dry or moist heat with the use of cooking oils and fats on a flat surface constitutes griddling, and combining direct dry heat and direct moist heat in a broth-filled pot constitutes braising.

Melting Pot Baby Back Ribs.  These ribs have the classic elements with a bit of East Indian flair and Asian kick thrown in.

Steve’s Rib Rub (enough for at least 8 full racks)

1 c Brown Sugar

1 c Kosher Salt

¼ c Paprika

3T Cinnamon

½ c Chili Powder

½ c Cayenne Pepper

5T Dry Mustard

¼ c 5 Spice

½ c Cumin

¼ c FRESHLY Ground Black Pepper

Puree

1 medium sized onion of choice

15 cloves garlic

1 cup Yellow mustard

Start by blending all the puree ingredients together and applying the mixture to the meaty side of the ribs.

Mix your dry ingredients for the rub and sprinkle generously onto the meat (same side as the wet mix).  Allow to sit overnight covered in the fridge to marry the flavors.

In an electric smoker, smoke your ribs on the lowest heat setting for at least four hours or until done.  The moisture will begin to evaporate and form a nice crust on the ribs. At the same time, the dry spices and meat will absorb all the smoky goodness.  At this point, you can serve with sauce on the side or cut and toss the meat in the sauce. Alternately, you can chill the ribs down for a few hours or overnight and char-grill them for a more “burnt” flavor.

Serve dry or with choice of Carolina or Southern Style Sauces:

Carolina:

1 ½ qts white or cider vinegar

1 c Brown Sugar

3 T Dry Mustard

1.5 T Cayenne

1 T Chili Powder

2 T Black Pepper

4 oz Tomato Juice

Combine all ingredients, bring to a boil, and simmer for about 20 minutes, making sure to whisk about every 5 minutes.  This sauce is less thick and sweet as traditional Southern BBQ Sauce.

Southern:

2 T Oil

½ an onion, diced

1 red pepper, diced

2 cloves garlic, minced

A beer or a bourbon

2 oz Worcestershire Sauce

3 oz Black Strap Molasses

6 dashes Tabasco

1 qt Tomato Juice

14 oz Ketchup

2 T Black Pepper

1 T Chili Powder

1 T Cayenne

Salt to Taste

Caramelize your onion, pepper, and garlic in the oil over medium-low heat, about 15 minutes.  Deglaze the pan with ½ the alcohol, then drink the other half.  Reduce by half, about 8 minutes.

Add the Worcestershire, molasses, and Tabasco.  Reduce on low heat until syrupy, about 5 minutes.

Add the remaining ingredients and reduce on medium-low heat by half, or until thick enough to paint with, about 30 minutes.