When I told Big Bad Dad that I was forwarded a copy of Dr. BBQ’s Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
And I can see why. First Dr. BBQ (Ray Lampe) and Big Bad Dad would bond right away – same flattop and similar facial hair (BBD keeps his goatee as short as his flattop). And while Ray is a trucker and BBD a biker, I think they’d still have lots in common besides a love of grilling and eating barbeque.
This Mama is impressed with Dr. BBQ too. Flipping through the book I first found a wonderful recipe for "First Trophy Sherry Butter" which is a simple sherry and butter mix that is used to inject into turkey or chicken. Like bacon, adding sherry to something makes it even better.
The book features many recipes on a variety of rubs, marinades, salsas, and sauces to satisfy any palette. He also explains the how tos of smoking and gives recipes for pork, beef, poultry and seafood. There were even a couple of recipes using venison, which is always appreciated over here since Big Bad Dad hunts.
Mr. BBQ isn’t afraid of "fru-fru" dishes. His book features recipes for risotta, frittato, and GRILLED TOFU. (Oh, that makes me wanna laugh.) Of course, a barbeque isn’t a feast without good sides, and Dr. BBQ delivers with recipes for coleslaw, potato salad, fried green tomatoes, and desserts like bread pudding and peach cobbler.
Next time just tell your friends to bring the beer, ’cause Dr. BBQ’s Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
Qsis’s Rack of Lamb
(Recently we had grilled lamb at a friend’s barbeque, so I’m tempted to try this recipe.)
Ingredients:
Lee’s Lamb Marinade (recipe follows)
2 racks of lamb, bones frenched
Big-Time Herb Rub, to taste (recipe follows)
The morning before you plan to cook, prepare the marinade. Put the lamb in a sealable plastic bag and pour the marinade over it. Seal and toss to coat the meat. Refrigerate.
Prepare the grill for direct cooking at medium heat.
Remove the lamb from the marinade and pat dry. Season lightly with the herb rub. Grill on all sides, turning as needed, until the lamb reaches an internal temperature of 125F to 135F for rare. This should take about 15 to 20 minutes.
Remove the racks to a platter and tent it loosely with foil. Let them rest for 10 minutes. Slice at the table for presentation.
Dr. BBQ recommends serving on a bed of garlic mashed potatoes.
Lee’s Lamb Marinade
Ingredients:
- 1 1/2 cups vegetable oil
- 3/4 cup soy sauce
- 1/2 cup red wine vinegar
- 1/3 cup lemon juice
- 1/4 cup Worcestershire sauce
- 4 cloves garlic, chopped
- 2 Tbsp. dry mustard
- 1 Tbsp. coarsely ground pepper
- 2 1/2 tsp. salt
- 2 tsp. chopped Italian parsley
Combine all ingredients in a bowl and mix well.
Big-Time Herb Rub
(yields about 1 cup)
Ingredients:
- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1 Tbsp. chili powder
- 1 Tbsp. dried tyme
- 1 Tbsp. freshly ground black pepper
- 1 tsp. granulated onion
- 1 tsp. granulated garlic
- 1 tsp. dry mustard
- 1 tsp. dried oregano leaves
- 1 tsp. fround cumin
- 1 tsp. dried tarragon leaves
- 1/2 tsp. cayenne pepper
- 1/2 tsp. nutmeg
Combine all ingredients in a bowl, mix well, and store in an airtight container.
All recipes are from Dr. BBQ’s Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard – all rights reserved.
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