Daniel Higgins|USA TODAY NETWORK-Wisconsin
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Backyard pit masters, the heart of barbecue season is in full flame.
Chef Jeff Igel rolled out a series of preseasontips aimed at making sure your equipment, suppliesand techniques don't scorch you in the pork butt this summer.
Now Bob Stahl of ZoZo's Kitchen provides recipes, advice and wordsof grilling inspiration.
First, theStahl scouting report. A family member of theLorelei Inn owners, Stahl has been a cooking for 12 years at the Allouez restaurant and still bangs out a dish or two at the restaurant (whichexplains the German food options on ZoZo's menu)when he's not too busy establishing his catering business.
BetterBBQ tips
- Don't look, let it cook
- Check thermometers, gauges for accuracy
- Light your BBQ fire in half the time
- Don't let dust ruin your BBQ flavor
- The best BBQ takes hours of prep
Part of his ZoZo's Kitchen is a custom-built grailer (grill/trailer) where Stahl can roast a whole pig, deep fry two turkeys,andslowly smoke more than 100 racksof ribs at a time on a nifty rotisserie.
So, yeah, Stahl knows a thing or two about barbecue.
GREAT RIBS
Ribs are best when they're donelow and slow, most everyone knows that,but taste whathappens when your method includeshalf-a-stick of butter.
A meaty rack of ribs, butter, tinfoil,and goodbarbecue rub and sauce is all you need, says Stahlwho also uses the same barbecue rub for pulled pork.
The rub and sauce can be madeahead of time.
BBQ rub
- ¼ cup Paprika
- 6tablespoons kosher or sea salt
- 6 tablespoons brown sugar
- 2tablespoons cumin (fresh toasted andground preferred)
- 3 tablespoons ancho chili powder (regular store bought ok also)
- 2 tablespoons fresh cracked black pepper
- 1 tablespoon cayenne pepper
Combine all ingredients in air-tight container and shake until well blended.
BBQ Sauce
- 1 cup ketchup
- ½ cup molasses
- ¼ cup apple cider vinegar
- ½ cup yellow mustard
- 3 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoonLouisiana hot sauce
Combine all ingredients in a pot, and warm on low for 15-20 minutes stirring occasionally.Leftover sauce can bestored in airtight container in the refrigerator.
BBQ ribs
Set up the grill for 275 F with indirect heat.Pull the ribs out of therefrigerator, and let come to room temperature.Score the back of the ribs and remove the silver skin.Rub the ribs generously with the rub, get as much on as possible.Place the ribs on the grill, not directly over the heat source. Add wood chips that have been soaked in water or large wood chunks to the coals.Cook for 3 hours while maintaining a constant temperature. Pull the ribs out and place on abed of aluminum foil.Rub the butter on the ribs, a dusting of ruband a very light coating of sauce.Seal the foil.Place ribs back on thesmoker or indirect heat of a grill for 1 hour.After the hour, pull the ribs and let rest for 20 minutes wrapped in tinfoil.
If cutting ribs into single servings, make it easier to see where to make cuts byflipthe ribs meat-side down.
PULLED PORK
Stahl says pulled pork is the most popular item on his menu. Injecting the pork shoulder with a mixture of apple cider vinegar, rub and a little buttercertainly helps, but if you want to really elevate pulled pork sandwiches, Stahl likes totop them with pickled onions.
Quick Pickled Onions
- 2 cups apple cider vinegar
- ¼ c
- up honey
- Salt and pepper to taste
- 1 large red onion, sliced thin
Combine vinegar, honey, salt and pepper in small sauce pot. Bring to asimmer while stirring. Once bubbling, add the onions and turn off the heat. Let sit until cool. Store in airtight container in a refrigeratorfor up to two weeks.
STEAK
Steak is expensive for a reason, it brings plenty of its ownflavor. Sea salt applied generouslyan hour before grilling is a good trick. Sea salt applied the night before is even better. Place the salt crusted steak on a wire rack over a jelly roll pan and store on the bottom shelf of the refrigerator. About an hour before grilling,give the steak a gentle shake or tap to remove excess salt. All that's needed is a sprinkle of pepper and to sear the steak over high heat to desired doneness.
CHICKEN
When it comes to yard bird,Stahl is a leg man.
"The dark meat is a little juicier and it's got a handle," Stahl said."Everyone loves food with a handle."
A brine or rub is always a good idea with chicken. Cook chicken legs overindirect heat to about 155-160 F internal temperature, then throwthemover direct heat until the skin gets crispy.
"Crispy chicken skin is the second best thing in the world to bacon."
Give them 5-10 minute rest crunching into the crispy goodness.
SALMON
Skin-on salmon is a must when grilling, if, for no other reason, it's another opportunity to for crispy skin. Sear the salmon over direct heat for 5-6 minutes.
"Don't play with it, let it sit. It will tell you when it's ready to move," Stahl said.
Move it to the indirect heat side for a few more minutes.
BBQ CHICKEN RECIPES COMING SOON
Stahl is one of our panel of judges who will determine the winner of our BBQ Chicken Recipe Contest.We've collected great barbecue recipes fr om our readers and narrowed it down to eight finalists. The winner and finalistrecipes will be publishedJune 19 in print and online across our USA TODAY NETWORK-Wisconsin properties.
ZOZO'S KITCHEN
Online:zozoskitchen.com, Facebook, Twitter, Instagram
Email:bob@zozoskitchen.com
Phone:920-366-6226
