BBQ Junkie

Put the Ummm in BBQ
July 19, 2008

I'm a man. Men cook outside. That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't understood, you'd never get grown men to put on those aprons with pictures of dancing weenies on the front, and messages like 'Come 'n' Get It!'

Steve's Bad-to-the-Bone BBQ Rub

Ingredients:
2 T Papain meat tenderizer
3 T ground black pepper
2 T chili pepper
2 T garlic powder
2 T onion powder
2 t paprika
1 t lemon pepper
1 t cayenne pepper
Directions: Mix all ingredients together and put into a large, dry salt shaker. Sprinkle on mixture and rub onto all sides of trimmed meat, cover and refrigerate for 2 hours before putting on the smoker. For more heat, add 1 t Texas Gunpowder (ground jalapeno pepper), for less heat reduce the black pepper and cayenne.

The fact that no one understands you doesn't make you an artist.

Peach Cobbler

Ingredients:

4 C peeled, sliced peaches
2 C sugar, divided
1/2 C water
8 T butter
1 1/2 C self-rising flour
1 1/2 C milk
Ground cinnamon, optional
Preparation:
Preheat oven to 350 degrees. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over milted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with cinnamon. Batter will rise to top during baking. Bake for 30-45 minutes. Serve with whipped cream or vanilla ice cream.

I put a big lump of meat in the oven and roasted it and used the smoke detector as a timer.