Below are some pictures and the recipes:
Redeye Barbecue Sauce - (4 Cups)
2 slices of Bacon, finely chopped
1 medium Onion, finely chopped
1 1/2 cups strongly brewed Colombian Coffee
1 1/2 cups of Ketchup
1/2 Cup Worcestershire Sauce
1/2 Cup of Heavy Cream
6 Tablespoons Brown Sugar
4 Tablespoons Dijon Mustard
2 Tablespoons Clover Honey
Coarse Salt and Pepper to taste
Lightly brown the bacon and onions in a heavy saucepan over medium heat. Stir in the remaining ingredients, gradually bringing them to a medium boil. Reduce the heat to medium low and let the sauce simmer until it thickens for about 20 minutes while occasionally stirring.
Coffee-Crusted Pork Tenderloins - (Serves 6-8)
6 Tablespoons of freshly ground Colombian Coffee
2 Tablespoons of Coarse Sea Salt
2 Tablespoons of Dark Brown Sugar
4 Teaspoons of Sweet Paprika
2 Teaspoons of freshly ground Black Peppercorn
2 Teaspoons of Garlic Powder
2 Teaspoons of Onion Powder
1 Teaspoon of Ground Cumin Seed
1 Teaspoon of Ground Coriander
1 Teaspoon of Unsweetened Cocoa Powder
4 Tablespoons of Canola Oil
2 Cups of Maple Wood Chips soaked in water for Two Hours
Mix the coffee, salt, brown sugar, paprika, pepper, garlic powder, onion powder, cumin, coriander and cocoa in a medium size bowl. Rub and pat this mixture into the pork tenderloin. Then drizzle the canola oil over the pork and rub it in with your fingers. Let it marinate overnight.
Warm up the grill for direct grilling at about 350 Degrees. Place the wood chips into a smoke box and place in the grill. When the chips begin to smoke well place the tenderloins on the grill and shut the grill. Let the tenderloins cook for about 4-5 minutes per side (rotate 4 times.) The meat should reach around 170 Degrees.
Cut diagonal slices and serve with Redeye Barbecue on the side.
Memphis Dry Rub Baby Back Ribs - (Serves 4-6)
2 Racks of Baby Back Ribs
2 Tablespoons of Paprika
1 Tablespoon of freshly ground Black Peppercorn
1 Tablespoon of Dark Brown Sugar
1 1/2 Teaspoons of freshly ground Sea Salt
1 1/2 Teaspoons of Celery Salt
1 Teaspoon of Garlic Powder
1 Teaspoon of Double Pressed Dry Mustard
1 Teaspoon of Ground Cumin Seed
1/4 Teaspoon of Cayenne Pepper
Mop Sauce
2 Cups of Distilled White Vinegar
1/2 Cup of Water
1/2 Cup of Dijon Mustard
1 Tablespoon freshly ground Sea Salt
2 Cups of Maple Wood Chips soaked in water for 2 hours.
Wash the ribs and remove the silvery white skin on the back of each rack of ribs.
Mix the paprika, pepper, sugar, salt, celery salt, garlic powder, dry mustard, cumin and cayenne pepper in a medium size bowl. Rub 2/3 of the rub into the ribs on both sides and let marinate overnight.
Boil the ribs in a large pot of water for about 1 hour 20 minutes.
Warm up the grill for indirect grilling to about 250 Degrees and place the chips in the smoker box. When the chips begin to smoke you are ready to put the ribs on the grill. Place the ribs on the grill and give an initial mop with the mop sauce. Cook the ribs for about 1 1/2 hours. Flip the ribs after the first 30 minutes and baste with the mop sauce. For the remainder of the time flip the ribs every additional 20 minutes and baste with the mop sauce.
Serve with Redeye Barbecue Sauce on the side.
Grilled Sweet Corn - (Serves 4-6)
6 Ears of Sweet Corn still in the husks
Pull back the husks on the sweet corn without removing the husks. De-silk the corn and lightly salt and pepper. Pull the husks back up and place on the grill at about 250 Degrees. Rotate the corn every 5 minutes for about 30 minutes.
Rosemary Herb Butter - (1/2 Cup)
1/2 Cup of Fresh Butter, softened
1 Tablespoon of Snipped Fresh Italian (flat-leaf) Parsley
2 Teaspoons of Snipped Fresh Rosemary
2 Teaspoons of Snipped Fresh Oregano
1/4 Teaspoon of freshly ground Black Peppercorn
Soften the butter and mix the parsley, rosemary, oregano and pepper into the butter. Cover and chill the butter at least 3 hours. The butter can keep for up to a week in the refrigerator or up to 3 months in the freezer.
Thank you for all those now serving and that have served in our military. Your sacrifices and efforts are neither forgotten nor unappreciated.
