Real Dads, Real Barbecue

Real Dads, Real Barbecue

Grilled or smoked, rubbed or sauced, 3 grill masters share their mouthwatering, tried-and-tested recipes.

by Amy Elisa Keith, May 14, 2013

Real Dads, Real Barbecue

/> 3|Bill’s Old-Fashioned Barbecued Ribs & Chicken
Serves 4

¼ cup Stubb’s Mopping Sauce Bar-B-Q Baste
¼ cup Goya Mojo Criollo Marinade for Chicken, Pork & Beef
⅛ cup Lea & Perrins Worcestershire Sauce
¼ cup  vinegar
1  16 ounce-bottle Sweet Baby Ray’s Barbecue Sauce
¼ cup sugar
¼ teaspoon lemon juice
1 slab pork ribs
1 whole chicken, cut into
6 pieces
Black pepper
Garlic salt powder
Ground red pepper

Wash ribs and chicken, then place meat in aluminum pans. Season to taste on both sides with salt, pepper, garlic salt, paprika and ground red pepper. Place aluminum foil over meat and refrigerate for two days. On cooking day, mix mopping sauce, marinade, Worcestershire sauce and vinegar in saucepan and bring to a boil until completely mixed. Set aside to cool.
Place coals in cooker and light. Clean grill with hard brush while coals warm up. Place meat on grill at highest height level. Baste meat with mopping sauce mix on both sides throughout the grilling process. Cook until done (golden brown). Note: Chicken will be done before ribs. Prepare the barbecue sauce by pouring  it into saucepan, then add sugar and lemon juice; bring to a boil. While meat is still on the grill and nearly finished, coat meat with the barbecue sauce, turning frequently and being careful not to burn the meat, about 5 minutes. Slice and serve.

4|Mama Lou’s Homemade Butter Rolls
Makes 36 Rolls

1½ cups milk
½ cup sugar
½ cup Crisco
2 cakes yeast
¼ cup water
1 egg
5½ cups all-purpose flour
Pinch salt
2 sticks softened butter
(or butter substitute)
To make the dough, pour milk, sugar and Crisco into saucepan; warm until Crisco melts. Place yeast cakes and lukewarm water in one jar and shake until blended. Place egg in second jar and shake until egg white blends with yolk. Pour flour into large mixing bowl, then add milk, sugar and Crisco mixture into bowl with flour; add salt. Add egg to bowl with flour. Add yeast mixture to bowl. Stir until dough thickens. Cover bowl when dough thickens; allow dough to rise for 1 hour. Flour a board and place thickened dough on it. Knead dough and roll flat onto board. Use small glass to cut dough into 36 biscuit-sized rolls. Brush butter on the top of each roll and fold roll in half.  Place folded rolls on greased cookie sheet; brush butter on top of rolls, again. Place waxed paper over folded rolls and allow dough to rise for 1 hour. Preheat oven to 350 degrees. Cook rolls for 25 minutes or until golden brown. Brush butter on top of rolls, and serve warm.

Volzie Griffin Jr., 46
Known for: Ribs, fish, baked beans
Secret weapon:
Spray bottle of secret basting liquid
His best advice:
“Don’t poke the meat. When you poke it, you let the juices out. A lot of guys make that mistake. When the juice goes out, it’s over with. You just have to know when it’s done.”

5|Granddaddy’s Down-Home Barbecue Seasoning
Makes enough for 1 whole chicken or 1 slab of ribs

½ cup ground black pepper
½ cup garlic powder
½ cup McCormick
1 teaspoon red cayenne

In a small bowl, mix all
ingredients together, then put mixture into a shaker for easy seasoning. Sprinkle generously on both sides of meat, and marinate overnight. Grill meat over
charcoal and pecan wood
chips, if desired.

6|Southern-Style Barbecue Baked Beans with Ground Beef
Serves up to 18

8 slices bacon
1 pound ground beef
1 medium onion, chopped finely
1 large green bell pepper chopped finely
3 large cans Bush’s Country Style Baked Beans (28 ounces each)
1 cup Sweet Baby Ray’s
Barbecue Sauce
2 teaspoons dry mustard
2 tablespoons Dijon mustard
1 teaspoon cinnamon

Broil bacon in oven until  it is partially cooked; remove from pan and drain on paper towels. Brown ground beef in sauté pan until done; remove from pan and drain excess oil.  Adjust oven rack to lower-middle position and heat oven to 350 degrees. Place onions and bell pepper in a skillet and sauté until tender, about 5 minutes. In a large bowl, add beans and remaining ingredients; stir well to mix. Pour flavored beans into a greased ovenproof 13x9-inch pan. Top with bacon, then bake until beans are bubbling and the surrounding sauce is “the consistency of pancake syrup,” or about 2 hours. Remove from oven, let stand to thicken slightly, and serve.

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