This mop is good for slathering on whole brisket, steaks, ribs, beef, pork and chicken.
BLOODSHOT MOP
1 bottle or can (12 ounces) beer
1 cup Spicy Hot V8 Juice
1 tablespoon Worcestershire sauce
2 tablespoons prepared horse
radish
1 teaspoon finely ground
black pepper
1/4 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon Tabasco sauce
Pour the beer into a medium nonreactive bowl; whisk to remove the carbonation.
Add all the remaining ingredients and mix well. Pour mixture into a plastic squeeze bottle or a jar until ready to use.
The mop will keep in the refrigerator up to 1 day, tightly covered. Shake before using. Makes: 2 1/2 cups.
Source: "Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill."
RIB-EYE STEAKS WITH ESPRESSO-CHILI RUB
For the rub
2 teaspoons cumin seed, toasted
2 tablespoons dark-roast coffee
or espresso beans
1 tablespoon ground ancho chili
pepper
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 rib-eye steaks, about 8 ounces each and 1 inch thick
Extra-virgin olive oil
In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.
Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat.
Cover and let stand at room temperature for 20 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm. Makes 4 generous servings.
Source: "Weber's Way to Grill."
BRINED CHICKEN WITH WHITE SAUCE
1 cup apple juice
1 cup water
1 tablespoon salt
1/4 tablespoon garlic powder
1 tablespoon honey
1/2 tablespoon dark brown sugar
1/2 tablespoon soy sauce
1/2 tablespoon fresh lemon juice
8 boneless skinless chicken breasts (about 5 ounces each)
Big Bob Gibson Bar-B-Q White Sauce (see below)
In a large bowl, combine first 8 ingredients and mix well to make a brine. Submerge the chicken in the brine. Cover the bowl and refrigerate for 1 to 3 hours.
Preheat the grill to 400 degrees*. Remove chicken from the brine and wipe off the excess salt, if any.
Place the chicken breasts on the grate over direct heat and grill for 5 to 6 minutes per side or until cooked through.
The internal temperature of the chicken should be 160 degrees.
Submerge each chicken breast in a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from sauce and serve. Serves 8.
* Use hickory, pecan or oak wood for the grill if desired.
BIG BOB GIBSON BAR-B-Q WHITE SAUCE
2 cups mayonnaise
1 cup white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper
Combine all ingredients in a large bowl. Use as a marinade, baste or dipping sauce. Will keep refrigerated in an airtight container up to 2 weeks.
Source: "Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint."
