In Portland, we’re surrounded by great food and excellent locally-made products…and Big Tony Brown BBQ Sauce is absolutely one of my favorite local finds! My family loves it so much that they use it in place of ketchup now (I’m not kidding!). The sauce has a great balance of flavors — slightly sweet with a little tang and a bit of heat — and uses all-natural ingredients (no high fructose corn syrup or artificial stuff). Big Tony Brown BBQ Sauce is available in MILD or SPICY (which isn’t too spicy…my kids love it!), and is leagues better than the typical super sweet, smoke-flavored stuff sold in most markets. We’ve enjoyed The Spicy Sauce on chicken, beef, pork, and meatloaf. YUM!

And Tony Brown (aka Big Tony) is a nice guy so I love supporting his business. You can even hire him to cater an event. His over-sized charcoal grills, big personality, and grilling skills will be a huge hit at your next party!

Big Tony Brown BBQ Sauce is made in Newberg, Oregon, and can be purchased online or at these local Portland area stores: Barbur World Foods, Market of Choice (SW Portland and West Linn locations), Lamb’s Thriftway (Wilsonville and Lake Oswego locations), Gartner’s Meats, Red Hills Market (Dundee), Chuck’s Produce (Vancouver).

I heartily agree with Big Tony’s motto: “Heavy on The Spicy Sauce!” This stuff is liquid gold!

Tags: barbecue sauce, bbq, bbq sauce, Big Tony, Big Tony Brown, Big Tony Brown BBQ Sauce, Big Tony Brown The Spicy Sauce, Big Tony's, Oregon products, Willamette Valley

Looking for something special to make on Father’s Day? Look no further than this recipe for Chili-Roasted Baby Backs with Homemade Barbecue Sauce. Dang, they’re good! The bad photo doesn’t do them justice (I was in a hurry to get them on the table).

Also, don’t skip the steps of making the homemade sauce…it’s easy to make, rich and tangy (with a little heat from warm spices), and worth the extra effort!  And since you bake these ribs, you don’t even need to have a grill (although you could finish them on the grill once you sauce them).

My family LOVES ribs! Husband and our boys always request them for their birthday dinners and other special occasions. Recently, one of them asked with the sweetest of voices, “Mom, when can we have ribs again?” Then the other boy chimed in with hearty agreement. With those two precious faces and big brown eyes looking up at me, I melted and made these Chili-Roasted Baby Backs the next day. Enjoy!

Chili-Roasted Baby Backs with Homemade Barbecue Sauce
-recipe from Sunday Roasts by Betty Rosbottom

These baby back ribs are rubbed with a trio of peppers (chili powder, chipotle chili powder, and black pepper) along with other seasonings, then roasted for a couple of hours. During their last minutes in the oven, the ribs are brushed with a rich, dark barbecue sauce. When done, the glistening ribs have great depth of flavor and are tender to the bone. Plan on eating them with your fingers with plenty of napkins nearby! Serves 6 – 8.

4 baby back rib racks, about 2 to 2 1/2 lb each
1/2 cup cider vinegar
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon light brown sugar
1 1/2 teaspoons garlic salt
1 teaspoon chipotle chili powder
1/2 teaspoon freshly ground black pepper
Homemade Barbecue Sauce (recipe follows)

With a sharp knife, score (making long slashes about 1″ apart) the white membrane on the underside of the ribs. Place the ribs on a large, rimmed nonreactive baking sheet and brush all over with the vinegar. Refrigerate, uncovered, for 2 hours.

Arrange oven racks in the center positions and preheat the oven to 350°F. Have ready two large, rimmed baking sheets/trays lined with foil.

In a bowl, mix together the chili powder, cumin, brown sugar, garlic salt, chipotle chili powder, and black pepper. Rub the mixture over both sides of the ribs.

Arrange the ribs in a single layer meat-side up, on the baking sheets. Roast for 1 3/4 hours. Watch carefully and cover the ribs loosely with foil if the meat begins to brown too quickly.

Remove from the oven and brush both sides of the ribs with 1 cup of the barbecue sauce. Roast for 10 minutes, and then brush both sides of the ribs with another 1 cup fo the sauce. Roast for 15 minutes longer.

Remove the ribs from the oven, cover them loosely with foil, and let rest for 15 minutes. Cut the ribs between the bones into 3 to 4 rib sections and mound on a platter. Serve with the remaining sauce.

Homemade Barbecue Sauce
-recipe from Sunday Roasts by Betty Rosbottom

All the classic flavor notes — sweet, tart, hot, and spicy — can be found in this sauce. Although the ingredients are typical of those used in commercial barbecue sauces, this one is so much more complex and delicious. It can be prepared several days ahead and also freezes well. Makes about 3 cups.

4 teaspoon canola
1 cup chopped onion
1 cup ketchup/tomato sauce
2/3 cup packed light brown sugar
2/3 cup cider vinegar
1/4 cup unsulphered molasses
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee powder
2 teaspoons yellow mustard
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

In a large, heavy saucepan, heat the oil over medium heat. When hot, add the onion and saute until translucent, for 4 to 5 minutes. Whisk in 1 1/2 cups water, the ketchup/tomato sauce, brown sugar, vinegar, molasses, Worcestershire sauce, coffee powder, mustard, chili powder, cumin, cinnamon, and cayenne pepper. Bring the mixture to a boil, stirring continuously. Lower the heat and simmer until the mixture has reduced to about 3 cups for about 30 minutes. (The sauce can be prepared 5 days ahead; cool, cover, and refrigerate. It can also be frozen for up to 2 months. Defrost and reheat when needed.)

Tags: baby back ribs, bbq, homemade barbecue sauce, oven-roasted ribs, pork, pork ribs, ribs

A perfectly grilled rib-eye steak, in my opinion, is the epitome of meaty deliciousness. This is what I chose to make Husband recently as a “Congrats On Your New Job” meal. He lit up like a Christmas tree when I told him what we were having for dinner that night: a juicy, well-marbled steak nicely charred from the grill then topped with a simple parsley-garlic butter that melts and covers the luscious meat with a savory herb mixture of added deliciousness. OH MY!!

For the garlic butter, I didn’t have cognac so I substituted dry white wine. Cognac would’ve been better but the white wine works in a pinch.

Let the steaks stand at room temperature for 30 minutes or so before grilling because cold meat takes longer to cook and you don’t want the outside to be burnt to a crisp while the inside is still rare.

When grilling the steak, be sure to stand guard at the grill. Because the rib-eye is marbled with fat (which is why it’s so flavorful), it’s easy for flare-ups to happen. Pay attention to the grill and you’ll be fine. This is not a time for multi-tasking. If you have a flare-up, move the steak to a cooler part of the grill. After the steak has cooked to your desired doneness, remove them from the grill, cover with foil and let them rest for 3-5 minutes before cutting into them. Serve with baked potato and sautéed spinach or other veggies.

Grilled Rib-Eye Steaks with Parsley-Garlic Butter
- recipe from Bon Appétit, June 2006

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

Yield: Makes 6 servings

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Tags: barbecue, bbq, Beef, Bon Appetit Magazine, flare-ups, grill, grilled rib-eye steaks, grilling, parsley-garlic butter

Pork tenderloin, the most tender cut of pork, is great for entertaining because it’s hard to mess up. Marinated and grilled, this recipe produces meat that is tender,  juicy and flavorful. The orange juice/zest, Worcestershire sauce, garlic and barbecue sauce combination creates a unique marinade and tastes nothing like plain ol’ barbecue sauce. I served the pork with mashed sweet potatoes (seasoned with butter and green onions) and green beans. Delicious!

Speaking of barbecue sauce, you’ll want to use a good quality brand for this recipe. I used Trader Joe’s Bold & Smoky Kansas City Style Barbecue Sauce (D.L. Jardine’s brand is another one I like).

After basting the tenderloins with the marinade, it’s a good idea to cook the pork on all sides for a few minutes to caramelize the sauce (since the raw pork was sitting in the marinade). Enjoy!

Backyard Barbecued Pork Tenderloin
-recipe from Sara Foster’s Casual Cooking: More Fresh Simple Recipes From Foster’s Market

This pork tenderloin is a standard special at the Market. It’s so tender that you can cut it without a knife, so it makes the perfect hot entree to serve to guests who will be eating standing up. Our catering customers often request it sliced so they can serve it with dinner rolls or biscuits as an alternative to ham sandwiches. Serves 4 to 6.

2 1-pound pork tenderloins
For the marinade
1 cup spicy barbecue sauce
Grated zest and juice of 1 orange
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes

Whisk the barbecue sauce, orange zest and juice, Worcestershire sauce, garlic, and red pepper flakes together in a small bowl. Trim the fat and sinew from the tenderloins, rinse them, and pat dry. Place the tenderloins in a shallow glass bowl or in a large sealable bag. Pour the marinade over the tenderloins and turn the pork to coat the tenderloins. Cover the bowl and marinate the park for 30 minutes at room temperature or up to overnight in the refrigerator.

Prepare a hot fire in a charcoal or gas grill.

Remove the tenderloins from the marinade and season on all sides with salt and pepper. Grill the tenderloins for about 15 minutes, basting with the marinade while cooking and turning them to cook all four sides. Move the tenderloins to the side of the grill, close the grill or cover the tenderloins with foil, and cook and baste for another 10 to 15 minutes, or until an instant-read thermometer inserted into the tenderloins reads 145 degrees F for medium (longer, or until the thermometer reads 160 degrees F, for medium-well pork). Let the tenderloins rest for about 5 minutes before slicing.

Thinly slice the tenderloin and divide the slices evenly among four plates.

Note: Be careful not to overcook pork tenderloin. A perfectly cooked tenderloin may look a little pink in the center when you take if off the grill, but it’ll be moist and juicy after it’s rested for a few minutes do don’t be tempted to cut into it immediately.

Tags: barbecue sauce, bbq, entertaining, garlic, grilling, orange juice, pork tenderloin, red pepper flakes, Worcestershire sauce

I love trying new recipes and am intrigued by “twists” on classic dishes. For this reason, I wanted to try out this recipe for Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce. Mole (pronounced mō-lā) is a type of sauce (or dish based on these sauces) that uses chili peppers as the common ingredient. Many moles are made up of over 20 ingredients. This simplified mole recipe is from award-winning chef Rick Bayless, who specializes in modern interpretations of traditional Mexican cuisine.

I really liked this mole. The pumpkin adds texture and creaminess without adding “pumpkin” flavor. I didn’t think it was that spicy, either, so don’t be afraid to try the recipe if you prefer mild foods (just use less chipotle chile). I used 1 large chipotle chile to make the mole and 2 chipotle chiles to make the glaze.  Next time I’d use 2 large chiptotles for the mole sauce. I served the dish with a mixture of steamed rice and corn. Yumm!

You could also turn this dish into really good enchiladas: corn tortillas, shredded chicken, jack cheese and the pumpkin mole sauce (instead of enchilada sauce).

I found the dried ancho chilesat Winco in the Mexican foods section. If you can’t find them in your grocery store, try a Latin American market or this link for ancho chiles.

Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
- recipe by Rick Bayless, Bon Appétit Magazine

Yield: Makes 8 servings

2 dried ancho chiles,* stemmed, seeded, torn into large pieces

4 1/2 tablespoons vegetable oil
1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
2 garlic cloves, peeled
1 5x3x1/2-inch-thick slice country white bread, crust trimmed
3/4 cup drained canned diced tomatoes

3 1/2 cups low-salt chicken broth
4 canned chipotle chiles*

1 cup canned pure pumpkin
1/3 cup whipping cream
2 teaspoons dark brown sugar

8 skinless boneless chicken breast halves
Fresh cilantro sprigs
Lime wedges

Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.

In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).

Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.

Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt.

Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)

Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.

*Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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Tags: ancho chiles, bbq, chipotle chiles, grilled chicken, Mexican, mole, onion, pumpkin, Southwestern, tomatoes

Recently, one of my kids requested ribs for his birthday dinner so I did a quick recipe search and came up with Southwestern-Style Baby Back Ribs. They’re easy to make and very tasty. The recipe gives directions on cooking the ribs at home then finishing them on the grill at a tailgating party. We weren’t tailgating so I skipped making them ahead of time and made them in one afternoon.

Even though I didn’t plan ahead to let the ribs sit overnight in the fridge (I covered them with the rub then put them straight in the oven), they were still really good. After baking for 3 1/2 to 4 hours in a 300 degree oven, the ribs emerged very tender. I liberally covered them in barbecue sauce then finished them on the grill. The birthday boy said it best, “Yumm!”

Southwestern-Style Baby Back Ribs
-recipe from The Tailgating Cookbook by Bob Sloan

I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just “a taste” of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.

Yield: Makes 4 servings

1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce

At home: In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.

Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.

Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.

At the tailgate: Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

Serve the ribs hot, accompanied by more sauce.

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Tags: baby back ribs, barbecue sauce, bbq, Grilling/BBQ, pork, Southwestern-style, tailgating

With Summer and Father’s Day almost upon us, I thought I’d recommend a few grilling cookbooks that I use frequently. Any of these cookbooks would make a great gift for the Grill Master or the Father in your life, or buy them for yourself (like I did)!

Weber’s Real Grilling by Jamie Purviance
This cookbook is filled with over 200 original recipes (each with a color photo) that were inspired by grilled foods all over the world. The recipes are easy and delicious, such as Filet Mignon with Lemon-Parsley Butter, Jerk Pork Tenderloin with Glazed Sweet Potatoes, Cedar-Planked Salmon with Honey-Lime dressing, Smoky Sweet Baked Beans and many more.

Williams-Sonoma Essentials of Grilling
More than 130 recipes from around the world (each with a photo), like Carne Asada with Blackened Corn, Hickory Grill-Smoked Chicken, Cilantro Pesto Shrimp, Mixed Grill of Summer Vegetables, etc. This is a beautiful cookbook!

BBQ USA by Steven Raichlen
This cookbook has 425 recipes from all across America. There are black and white photos throughout the cookbook but none of the individual recipes. Here’s a smattering of some of the recipes: Big Easy Barbecued Turkey, Tangerine Teriyaki Chicken, Cincinnati Chili Dogs, Apple City Championship Ribs, Santa Maria Tri-Tip with All the Fixin’s, Grilled Caesar Salad, Charred Vegetable Salsa, and the list goes on and on.

Note: If you click on the title of the cookbook, the link takes you straight to Amazon.com. Pretty handy, huh!

Tags: bbq, cookbooks, Father's Day gift, Grilling/BBQ, Summer

When grilling or barbecuing, always use tongs or a spatula to turn meats. Using a fork pierces the flesh and allows juices to escape, which will cause the meat to lose flavor and may cause the fire to flare up.
-from Secrets From A Caterer’s Kitchen by Nicole Aloni

Tags: barbecue tools, bbq, Grilling/BBQ, Handy Hints