Barbecue Tofu

Rcipe Source : BlackVegetarians

2 pounds of firm tofu
Olive oil (as needed)
Tamari or raw soy sauce (as needed)
1 sliced onion
1 Tb black pepper
Natural barbecue sauce (see recipe below or use all natural store brand)

Cut the tofu blocks into ¼ inch thick slabs. In a shallow pan, marinade the tofu using a mixture of 1 part olive oil to 1 part tamari or raw soy sauce, so that there is just enough marinade to cover the tofu. Slice the onion and put the slices on top of all the pieces of tofu and sprinkle black pepper over all the blocks of tofu. Allow the tofu to marinade for at least two hours, longer if possible (preferably overnight). Remove the tofu from the marinade and douse it with the barbecue sauce. Right after you put the barbecue sauce on, place the tofu in the freezer and allow it to freeze solid. Once frozen, remove it from the freezer and broil it for 5 to 10 minutes. You can then make a sandwich out of it or put it inside a pita pocket along with your favorite toppings. Serves 4.

(Adapted from 30 Days @ Delights of the Garden by Imar Hutchins.)

Natural Barbecue Sauce


3-4 medium size tomatoes
10 sundried tomatoes
1 cup raisins
2 tsp vinegar
1 Tb tamari or raw soy sauce
1 tsp thyme
1 tsp paprika
2 Tb barbecue spice
1 tsp chili powder

Soak the sundried tomatoes in water for a couple of hours to allow them to get soft. Cut the tomatoes in fourths and place all ingredients in a food processor. Using the S blade, pulverize the contents until smooth.

© 2010 blackvegetarians.org

Baby-Get-Back Veggie Ribs

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Better than pork ribs! These yummy and slightly messy “ribs” are great for family barbeques and cookouts.

2 8-oz. packages bean curd stick (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets)
2 Tbsp. warm melted margarine
1/4 cup peanut butter (or more, to taste)
2 Tbsp. miso
1/4 cup nutritional yeast
2 tsp. paprika
2 cups barbecue sauce

• Soak the bean curd in warm water for 4 to 6 hours.
• When the bean curd is softened, drain it, squeezing out the excess water, and cut into 4- to 6-inch lengths.
• In a large bowl, mix together the margarine, peanut butter, miso, nutritional yeast, and paprika to form a rich paste. If the mixture is too thick, add a teaspoon of water at a time to thin it to the desired consistency.
• Preheat the oven to 370 degrees F.
• Add the bean curd "ribs" to the paste and mix together, coating the "ribs" thoroughly.
• Place the "ribs" side by side on a large baking sheet and bake for 25 minutes, turning them so that they bake evenly, until the bottoms are crisp and brown.
• Remove from the oven and using a barbecue brush, apply the barbecue sauce to the "ribs." Return the "ribs" to the oven and bake for 10 to 15 minutes more.

Makes 4 servings

Spicy Barbecue Tofu

Ingredients:

* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
* 3/4 cup barbeque sauce
* 3/4 cup brown sugar
* 1 tsp chili powder
* 1/2 tsp red pepper flakes
* 3/4 cup orange juice concentrate
* salt and pepper to taste

Preparation:
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat until well combined, about 3 minutes.

Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well. Allow to marinate for at least two hours.

Grill for 4 or 5 minutes on each side, brushing with additional sauce.

Sprinkle with salt and pepper just before serving.

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Grilled BBQ Potato Chips

Ingredients:
2 Idaho Baking Potatoes
1/4 cup olive oil

Directions:
Peel the 2 baking potatoes. Cut the potatoes lengthwise into paper
thin slices. Put the potato slices in hot salted water, stirring to
separate the slices. Allow the potato slices to stand in the water
until pliable (about 4 minutes).

Roll each potato slice and run a skewer through the middle of the
rolled slice. Allow about 1/2 inch space between each slice placed
on the skewer. Carefully brush each rolled potato slice with olive oil.
Place the skewers on a skewer rack over hot coals. Turning
frequently, cook 10 to 15 minutes, or until potatoes are crisp.
Drain excess oil by placing potatoes on a paper towel.

Arrange the chips on a serving plate surrounding a bowl of your
favorite Rasta Joe's BBQ Sauce and start dipping!! Serves 8 to 10

Shrimp Kabobs

Shrimp is a hugely popular item at any tailgate. They are easy to grill and hold up without falling apart. Serve up these shrimp kabobs and you'll be sure to have a group of happy tailgaters.

Time Required: 30-60 minutes prep time, depending on shrimp-peeling skills, plus about an hour of optional marinating

Skill Required: Minimal skills needed

Ingredients:

*

Enough raw shrimp to feed your guests. Buy large shrimp that are about 16-24 per pound for best results
*

Teriyaki sauce, jerk sauce, or any other sauce, or even just butter
*

Cocktail sauce (mix horseradish and ketchup for a simple version)
*

Bamboo skewers

Steps:

*

Soak the skewers; this allows them to expand and makes it easier to get the shrimp off when eating
*

Peel your shrimp, leaving the tails on
*

Marinate the shrimp in the sauce of your choice for an hour or so. Teriyaki and jerk sauces are popular favorites. You can also go with plain shrimp and brush butter and barbecue sauce on them while grilling
*

Skewer the shrimp and head for the tailgate or refrigerate overnight
*

JRT TRANSPORTATION TIP: Use a Tupperware container that is long enough to fit your skewers, or cut them if necessary. This is much better than using a plate covered with plastic wrap or foil, which can and will spill the marinade in your car on the way to the tailgate
*

At the tailgate, grill the kabobs until the shrimp is cooked through. Brush with melted butter and barbecue sauce if desired (this is best if no marinate was used)
*

Serve with cocktail sauce

Ragin' Cajun Beer Can Chicken

Method: Indirect grilling

Serves 2 to 4

For the beer can chicken:

* 1 can (12 ounces) beer
* 1 chicken (3 1/2 to 4 pounds)
* 1 teaspoon Liquid Smoke

For the rub:

* 1 1/2 tablespoons Cajun seasoning
* 1 1/2 tablespoons Old Bay Seasoning
* 2 teaspoons vegetable oil

You'll need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water or beer to cover, then drained; vertical chicken roaster (optional)

1. Pop the tab off the beer can. Using a church key-style can opener, make 2 or 3 additional holes in the top of the can. Pour the Liquid Smoke into one of these holes. Insert a chopstick or skewer and gently stir to mix the Liquid Smoke and beer.

2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place the chicken in a large bowl on its side and pour half the smoke-flavored beer over it. Let marinate in the refrigerator, covered, for 45 minutes, turning twice. Make sure each breast side and the back have marinated for 15 minutes. Set the can with the remaining smoke-flavored beer aside

3. Make the rub: Put the Cajun and Old Bay seasonings in a small bowl and stir to mix.

4. Set up the grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium.

5. Remove the chicken from the marinade and pat dry. Sprinkle 2 teaspoons of the rub inside the body and cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin.

6. Spoon the remaining rub through a hole in the top of the can into the beer. Don't worry if it foams up; this is normal. If grilling the chicken on the beer can, hold the chicken upright, with the opening of the body cavity at the bottom and lower the bird onto the beer can so the can fits into the cavity. If using a vertical chicken roaster, fill it with the beer as described on page 000 and position the chicken on top.

7. If using the beer can, pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. You don't need to do this if using a vertical chicken roaster. Tuck the wing tips behind the chicken's back.

8. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan, away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180� F on an instant-read meat thermometer inserted in a thigh), 1 1/4 to 1 1/2 hours. (See page 000 for other tests for doneness.) If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

9. Using tongs, grab the bird with tongs by the beer can just below the bottom, carefully transfer it in its upright position to a platter, and present it to your guests. If using a vertical chicken roaster, grab it with oven mitts or pot holders. Let rest for 5 minutes, then carefully lift the chicken off the support. Take care not to spill the hot beer or otherwise burn yourself. Normally I discard the beer, but some people like to save it for making barbecue sauce. Halve, quarter, or carve the chicken and serve.

Eastern North Carolina Barbecue

Recipe courtesy The Barbecue Joint


Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
10 hr 30 min

Level:
Intermediate

Serves:
6 large servings

Ingredients

* 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
* Kosher salt
* Barbecue Sauce, recipe follows
* Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker

Directions

Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil.

Preheat the oven to 225 degrees F.

Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:

2 cups apple cider vinegar

2 tablespoons crushed red pepper

1/2 tablespoon chopped fresh garlic

1/2 tablespoon kosher salt

1 tablespoon freshly ground black pepper

In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.

Baby Back Ribs

These baby back ribs might not be bathed in smoke, but they still a lot of flavor. This slow cooked recipe will give you a great set of ribs even if can't prepare it outdoors.
Prep Time: 20 minutes
Cook Time: 8 hours, 00 minutes
Ingredients:

* 4 pounds pork baby back ribs
* 1/4 cup of barbecue sauce
* 1/3 cup dark brown sugar
* 1 tablespoon paprika
* 1 1/2 teaspoons chili powder
* 1 1/2 teaspoon salt
* 1 teaspoon ground cumin
* 3/4 teaspoon black pepper
* 3/4 teaspoon white pepper
* 3/4 teaspoon ground oregano
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon sugar

Preparation:
Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

South Carolina Mustard Barbecue Sauce

South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.

INGREDIENTS:

* 4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
* 8 ounces of beer (less for thicker sauce, more for thinner sauce)
* ½ cup apple cider vinegar
* 8 tablespoons brown sugar
* 1/2 cup tomato puree
* 2 teaspoon Worcestershire sauce
* 1 tablespoon cayenne
* 1 tablespoon fresh cracked black pepper
* 2 teaspoons salt
* 1 1/2 teaspoons garlic powder


PREPARATION:
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.


Vinegar & Pepper Barbecue Sauce
INGREDIENTS:

* 3 cups apple cider vinegar
* 1/4 cup red pepper flakes
* 1/4 cup ground black pepper
* 1/2 cup salt
* 1/2 cup ketchup
* 2 tablespoon dark brown sugar

PREPARATION:
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes.