Simple computer & logic tricks used to quickly excel in barbecue expertise
How I used simple computer tricks to quickly start to become a barbecue expert.
Putting text such as ingredient lists in a .txt type notepad document into a pre - tagged html page and then using highlight in the Google Toolbar to search the created HTML page--people fail to realize how very simple methods such as this greatly enhance recipe-analysis power; similarly they seem to forget how recipes with the passage of time become overcomplicated.
I (yesterday) used the html pre tag and highlight in the Google toolbar to quickly achieve recipes-analysis results that can be very time consuming to achieve--the specific project was using a simple oven-broiler to produce barbecued ribs.
Economic pressures combined with pressures such as the physical effort of exercise, and effect of working living and exercising in cold climates, lead to a concern with regards to saving money in the consumption of meat. For me this led to an investigation of the components of barbecue sauce.
My attitude was, that in food, the ideal is a combination of animal proteins and vegetable proteins. There are several types of proteins and a vegetable protein source will supply certain types of protein whereas an an animal protein source will supply other types of protein. Thus I assumed animal protein to be a legit source of protein. Surprisingly diets such as the Atkins diet, which is basically just eating meat, animal protein, animal fat, has produced positive results with an impressive number of persons. Small amounts of meat in the food can flavor the vegetables and grains consumed, so as to avoid underconsuming veggies and grains that do not taste so good. There are sports regarding which one could say, that the athletes who compete in the sport are almost never vegetarians. Nutritional experts scold us re consuming foods such as ribs, but what they fail to realize is that the foods that they scorn can be used by the body to digest the foods that they adore; the body by using scorned foods for certain activities frees up nutritionally admired foods for use in other activities.
When it comes to animal proteins, an American cook should be able to produce the (as far as possible) equivalent of what restaurants produce in terms of grilled steak and grilled barbecued ribs while using their fancy restaurant equipment (grill over gas flame or charcoals), by using the kitchen in a typical home. Steak and ribs are the two stars of animal protein in American cooking. One can reasonably cost-efectively consume the nutrients found in vegetables and grains using little or zero cooking labor from oneself, such is not true with steak and ribs.
I wanted to become wise re how to cook my own barbecue sauce, because it seemed to me that you can never get in a bottle of barbecue sauce that has been sitting on a shelf for who knows how long, what you can get in a barbecue sauce cooked at home; I felt suspicious re the large numbers of weird-sounding ingredients found in bottle barbecue sauces. I estimate that fresh ingredients are superior in terms of nutrition, digestion-enhancement-power, and marination power.
I felt like, the meats that are good for you and that tasted good with minimal level of marinade or sauce, have become very expensive. Natural organic meats of the type requiring minimal sauce/marinade have become quite expensive. Time to move on to expertise with regards to less expensive meats. This requires for an American expertise in barbecue sauce, to think otherwise is unpatriotic, un-American. An American is in a better position to excel in expertise re American barbecue sauce, compared to residents of other nations.
My theory was that recipes get through the passage of time clogged up with over-complications, with the result that the recipe produces a meal inferior to what would be produced by the earlier, simpler versions. I googled the net and found several recipes for barbecue sauce and barbecue rub of the simple, basic type using queries such as simple barbecue sauce, and basic barbecue sauce. I put these recipes into the text file I keep general notes in. In a spiral notebook on a clipboard using a pen (such equipment even at this late date excels computer mouse/keyboard for certain tasks) I wrote down all the ingredients used in the recipes. When an ingredient already listed was used by yet another recipe I put an x after the ingredient in the list. This gave me an idea re which ingredients are used most often in the simple basic barbecue sauce recipes I ferreted out of the net. This list looked like:
Ingredients used in barbecue sauce recipes
tomato paste xxxxx
water xxxxx
sugar xxxxxxxxxxxxxxxxxxx
'kosher' salt xxxxxxx
garlic xxxxxxxxxxxxxxx
paprika xxxxxxxx
black pepper xxxxxxxxxxx
onion xxxxxxxxxxxxxx
cayenne xxxxxxxxx
celery seeds xxxxx
mustard xxxxxxx
oil xxxxxx
worcestershire sauce xxxxxxxxx
vinegar xxxxxxxxxxx
chili powder xxx
ketchup xxxxxxx
liquid smoke x
molasses x
wine
cider
soy sauce
chili peppers
cumin
oregano
chili auce
steak sauce
marmelade
butter
Looking over this list, I put together the following personal ingredient list as representing the essential conventional wisdom for a simple basic barbecue sauce:
tomato
water
sugar
salt
garlic
paprika
black pepper
onion
cayenne
celery
mustard powder
oil
worcestershire sauce
vinegar
I left ketchup out of the list. I researched simple basic ketchup recipes and concluded that the ingredients in ketchup are basically the same as the ingredients in barbecue sauce.
This left the problem of figuring out the quantities for each ingredient in the recipe. This can be a task that consumes an enormous amount of time and energy if carried out with great exactitude. But I wanted quick answers to start with, in ten minutes or less, easy, with no mental effort or stress involved. Solution:
Basically I created an html page and put the recipe notes in the text file into the Html page, with a pre tag before the content and a /pre tag after. This preserved the line breaks and white spaces in the notes. Then I used the google toolbar to hilite or highlight the ingredients that were in the ingredient list that I put together after reviewing all the recipes. At this point I ran into the limitation that you can only input a limited number of words or phrases into the Google Toolbar when you use it to highlight words and phrases in the text (searching the net I could not find a toolbar that excelled Google in terms of number of words/phrases highlight-able in the text). So I input the most uncommon ingredients in my personal ingredient list, into the Google Toolbar so as to highlight the occurrence of these words and phrases in my notes--the reasoning being this--I am using Google Toolbar highlight to find the recipes whose ingredients most resemble the ingredients in my personal recipe; compared to the common ingredients the relatively uncommon ingredients in my personal list will be of more use in finding recipes similar to my personal ingredient-list/recipe.
Having found the most similar recipe I was able to make estimates such as the tomato ingredients quantity as a start as tomato paste 8 oz, tomato sauce 6 oz, because such was what the recipe that was the most similar to my ingredient list had for tomato type ingredient quantity.
This left the problem of the quantities for the ingredients that were in my personal list but not in the recipe that was most similar to my personal recipe. I wanted estimates for these quantities fast with minimum effort. Solution:
Example of method: quantity of salt to be used unknown, salt not used in recipe most similar to my personal ingredient list, but listed in my personal ingredient list. Found recipe that used same amount of onion flakes as my personal recipe. Estimated that amount of salt that this recipe used is the amount of salt that my recipe should use. And etcetera. Thus I was able to come up with estimates for all the ingredients in my personal list, and this was done using minimal time and effort, through the use of the creation of an html page using pre and /pre tags and the google toolbar highlight.
I came up with the following estimates for quantities in my ingredients list:
David Virgil Barbecue Sauce Number One
tomato paste 8 oz tomato sauce 6 oz
water 2T
sugar (sucanat type) 2T
salt high quality pink sea salt crystals 2T
garlic 3 cloves crushed
paprika 2T
black pepper 1.5T fresh ground
onion 4T flakes
cayenne powder 1t
celery seeds 1T
mustard powder 1t
oil organic clarified butter 2T
worcestershire sauce 1T (did not use did not have)
vinegar 2T (replaced with apple cider did not have)
liquid smoke 1T (added as an afterthought)
Note: T = tablespoon, t=teaspoon
The method that is more accurate but also much more time-consuming: choose an ingredient ingredient X, that is found in your personal recipe and also in many recipes that produce what you are producing and that is used in high quantity in the recipes; for each recipe use math to record a given ingredient's quantity as a number that relates it to the quantity of X in the recipe; for each ingredient, average out all the different numbers you come up with that mathematically relate the quantity of the ingredient to the quantity of ingredient X. Limitation of this is that there are recipes that do not contain ingredient X.
I rubbed the barbecue sauce I created into a couple of pieces of 'Southern style' spare-ribs. I left the ribs to marinate for 45 mins in a plastic bag in the frig. Then using the pre-heated broiler: I poured some red palm oil and coconut oil on the broiler pan; placed the ribs on the pan on top of the oils; cooked for 5 minutes; rolled out the pan and basted the ribs in the sauce using a brush without turning the ribs and then cooked for another 5 minutes; rolled out the pan and basted with brush, turned ribs over and basted with brush, and returned ribs to broiler to cook for another 5 minutes; rolled out ribs and basted in barbecue sauce for 5 minutes without turning and returned ribs to cook in broiler for 5 minutes. Total 20 minutes. Removed ribs from broiler pan. Placed organic clarified butter (ghee) on an empty plate. Placed the ribs on the ghee. Cut the ribs up into little pieces, mixed the pieces up in the sauce. Given the surprisingly large amount of salt that I used based on the conventional wisdom, I felt I had to use the clarified butter as I expected the meat to be dry which was indeed the case.
The result was good but not excellent. IMHO, this first attempt based on the conventional wisdom, produced ribs that were too salty and sour tasting. I estimate this might be because the original cowboys used the barbecue sauce cooked with the meat as a gravy used to make boring veggies like mashed potatoes and grains taste good and more palatable to the mouth's salivary glands; also, lots of salt used to be a method used to preserve meat in the absence of refrigerators etc (I once tried an 'Anglo-Indian' recipe, that used too much vinegar, this because they used vinegar to preserve their meat back in the old days).
Looking at the huge amounts of quote Kosher unquote salt that are advised by so many barbecue sauce recipes, one imagines the typical American as someone who thinks like:
"This hyar sauce is a-gonna be used fo' ribs thet is made fum pawk. Pawk is unclean fo' th' superio' chosen folks th' Jews who is in part dexcended fum th' Jews who rejecked Christ. So pawk muss be unclean fo' me th' Christian too. Eff'n Ah use huge amounts of kosher salt in th' sauce, howevah, th' uncleanness of eatin' th' pawk will be warshed away. Oh happy day when kosher salt warshed mah sins away".
My plan is to in the recipe increase the quantity of the ingredients that produce a taste that is not salty or sour, and decrease the ingredients that produce a taste that is salty or sour.
However the product of this recipe has its good points: an authentic, this is real cowboy barbecue type of taste; sauce that even in small quantities would enliven and taste properly cowboyish mixed with beans and mashed potatoes; pork that would taste just right in a 'barbacoa' type Mexican taco or burrito; pork that I estimate will taste good stored in the frig and then eaten with minimal cooking; the feeling of having eaten something fresh and healthy due to the freshness of the tomato sauce and tomato paste, straight out of the sealed can.
A long time ago, this woman Patty cooked these 'country style' or 'southern style' ribs in the bottom of a little toaster/oven at a low heat without using barbecue sauce for her boyfriend. They came out excellent she let me taste one. I have never been able to duplicate what she did though I have made a few half-hearted attempts. I must admit my effort yesterday produced a result inferior to what she did with the toaster oven. While broiling I used the maximum heat of 600 degrees for 20 minutes, my guess for next time, 300 degrees for 40 minutes.
Notes of Jan 29 re barbecue sauce/rub:
Homemade Tomato Ketchup Recipe
(1 reviews)
Serves/Makes: 6.5 cups Cook Time: > 5 hrs Difficulty: 4/5
Ingredients: ripe tomatoes, peeled, seeded and chopped *, med. sweet apples, peeled and coarsely chopped, yellow onion, chopped, ground cloves, cloves garlic, sliced
Homemade Ketchup Recipe
Serves/Makes: 20 oz Cook Time: <> 2 hrs Difficulty: 3/5
Ingredients: tomatoes, med. onion, chopped, cayenne, sugar, white vinegar
Blender Ketchup Recipe
Serves/Makes: 9 pints Cook Time: > 5 hrs Difficulty: 4/5
Ingredients: tomatoes-peeled and quartered, onions quartered, Red bell peppers cut into strips, green bell peppers cut into strips, cider vinegar
------------
Ingredients
4 (6 ounce) cans tomato paste
2 cups water
3/4 cup vinegar
7 tablespoons demerara sugar (found at wal-mart or regular.)
1 teaspoon onion powder
4 teaspoons salt (kosher pref.)
1/2 teaspoon garlic powder
Ingredients:
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Basic Barbecue Rub Recipe
4 Tbsp Kosher salt
1/4 Cup Brown Sugar (see above)
1/4 Cup Paprika
4 Tbsp Freshly cracked Black Pepper
1 Tbsp Garlic Powder
2 tsp Onion Powder
1 tsp Cayenne
2 tsp Celery Seeds
2 tsp Mustard Powder
Recipe from "Indoor Grilling" by Steven Raichlen
3 tablespoons sweet paprika
3 tablespoons brown sugar (either light or dark)
1 1/2 tablespoons freshly ground black pepper
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
Ingredients: 1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons coarse salt
1 tablespoon hickory-flavored salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
Basic Barbecue Rub
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
1/2 to 1 t cayenne pepper
1/2 t celery seeds
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
--------------------------------------------
basic barb rub
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon celery seeds
1 teaspoon cayenne pepper
basic barb rub
Ingredients:
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Barbecue Rub
INGREDIENTS
1/2 Coarse salt (kosher or sea); 1/2 tablespoons sugar; 1/2 tablespoons freshly ground black pepper; 1/2 tablespoons sweet paprika
-----------------------------
SIMPLE BARBECUE SAUCE
1½ tablespoons oil
1 onion minced
1¼ cups chili sauce
1/3 cup steak sauce
simple BARBECUE SAUCE (Kay's)
In a large skillet, saute 1 large onion, chopped fine,
in 2 T. canola oil. Add 1-2 cloves crushed garlic, 2 T.
prepared mustard, 1 T. Worcestershire sauce, 1/2 c. white
vinegar, 1/4 c. light brown sugar, 1 can (6 oz.) tomato
paste, a few dashes chili powder or to taste and 1/2 c.
water. Mix all sauce ingredients well and simmer, stirring,
for 45 minutes. Barbecue sauce stores well in the refrigerator.
Recipe can be doubled.
sim barb sauce
Ingredients:
1 Lemon
2 cups Ketchup
2 tbls. Worcestershire Sauce
1 tspn. Prepared Yellow Mustard
2 tbls. Brown Sugar
2 tbls. Distilled White Vinegar
3 tbls. Orange Marmelade
2 tbls. Butter (optional)
simple barb sauce
Ingredients
1 cup ketchup (catsup)
1/2 cup molasses
1/2 teaspoon "concentrated" liquid smoke flavoring
Ingredients
1/4 c apple cider vinegar .
1 tsp oil .
1/4 c worcestershire sauce .
1/4 c brown sugar .
2 tsps chili powder .
1 1/2 c ketchup .
1 garlic clove, minced
Simple Barbecue Sauce
Everyday Food (July/August 2008)
Subscribe to Everyday Food
1 24-ounce bottle of ketchup (about 3 cups)
1 cup cider vinegar
1/2 cup unsulfured molasses
2 tablespoons Worcestershire sauce
1 cup water
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 to 1/2 teaspoon cayenne pepper
basic barb sauce
Ingredients:
2 tablespoons vegetable oil
1 yellow onion finely chopped
3 cloves garlic -- minced
1 1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/2 cup sugar
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
basic barb sauce 8
2 cups ketchup
1/2 cup dry red wine or water
1/4 cup wine vinegar or rice vinegar
1 tablespoon Worcestershire sauce or soy sauce
1 tablespoon chili powder, or to taste
1 tablespoon minced onion
1 clove garlic, minced or crushed
Salt and freshly ground black pepper
Basic Barbecue Sauce 7
This barbecue sauce can be used as a glaze as well. It is so easy that you'll never buy a prepared sauce again.
1 teaspoon vinegar
2 tablespoons brown sugar
1 1/2 cups catsup
1 cup water
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
basic barbecue sauce
Ingredients: 10
2 cups water
1/4 cup sugar
3/4 cup vinegar
1 cup finely chopped onion
3/4 cup ketchup
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 teaspoons salt
dash ground cayenne pepper or hot pepper sauce
Preparation:
spareribs barb sauce
Ingredients:
3 cups chopped onion
1 1/2 tablespoons minced garlic
4 tablespoons oil
1 can (16oz) diced tomatoes in liquid
2 tablespoons dry mustard
2 tablespoons sugar
1 1/2 tablespoons vinegar
3/4 cup tomato paste
salt and pepper, to taste
4 to 6 chile peppers, chopped, or to taste
Preparation:
basic barb sauce
Things You’ll Need: 6
1/4 c. cider or white wine vinegar
1/3 c. molasses
1 c. tomato ketchup
1 tbsp. mustard
1 tsp. each garlic powder, onion powder, chili powder and black pepper
liquid smoke (optional)
Groceries
Saucepans
Saucepans
basic barb sauce
Ingredients: 11
1 can (8 ounce) tomato sauce
1 can (6 ounce) tomato paste
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons olive oil
3 cloves garlic crushed
4 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
Basic Tomato BBQ Sauce ``
1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
@2009 David Virgil Hobbs
Putting text such as ingredient lists in a .txt type notepad document into a pre - tagged html page and then using highlight in the Google Toolbar to search the created HTML page--people fail to realize how very simple methods such as this greatly enhance recipe-analysis power; similarly they seem to forget how recipes with the passage of time become overcomplicated.
I (yesterday) used the html pre tag and highlight in the Google toolbar to quickly achieve recipes-analysis results that can be very time consuming to achieve--the specific project was using a simple oven-broiler to produce barbecued ribs.
Economic pressures combined with pressures such as the physical effort of exercise, and effect of working living and exercising in cold climates, lead to a concern with regards to saving money in the consumption of meat. For me this led to an investigation of the components of barbecue sauce.
My attitude was, that in food, the ideal is a combination of animal proteins and vegetable proteins. There are several types of proteins and a vegetable protein source will supply certain types of protein whereas an an animal protein source will supply other types of protein. Thus I assumed animal protein to be a legit source of protein. Surprisingly diets such as the Atkins diet, which is basically just eating meat, animal protein, animal fat, has produced positive results with an impressive number of persons. Small amounts of meat in the food can flavor the vegetables and grains consumed, so as to avoid underconsuming veggies and grains that do not taste so good. There are sports regarding which one could say, that the athletes who compete in the sport are almost never vegetarians. Nutritional experts scold us re consuming foods such as ribs, but what they fail to realize is that the foods that they scorn can be used by the body to digest the foods that they adore; the body by using scorned foods for certain activities frees up nutritionally admired foods for use in other activities.
When it comes to animal proteins, an American cook should be able to produce the (as far as possible) equivalent of what restaurants produce in terms of grilled steak and grilled barbecued ribs while using their fancy restaurant equipment (grill over gas flame or charcoals), by using the kitchen in a typical home. Steak and ribs are the two stars of animal protein in American cooking. One can reasonably cost-efectively consume the nutrients found in vegetables and grains using little or zero cooking labor from oneself, such is not true with steak and ribs.
I wanted to become wise re how to cook my own barbecue sauce, because it seemed to me that you can never get in a bottle of barbecue sauce that has been sitting on a shelf for who knows how long, what you can get in a barbecue sauce cooked at home; I felt suspicious re the large numbers of weird-sounding ingredients found in bottle barbecue sauces. I estimate that fresh ingredients are superior in terms of nutrition, digestion-enhancement-power, and marination power.
I felt like, the meats that are good for you and that tasted good with minimal level of marinade or sauce, have become very expensive. Natural organic meats of the type requiring minimal sauce/marinade have become quite expensive. Time to move on to expertise with regards to less expensive meats. This requires for an American expertise in barbecue sauce, to think otherwise is unpatriotic, un-American. An American is in a better position to excel in expertise re American barbecue sauce, compared to residents of other nations.
My theory was that recipes get through the passage of time clogged up with over-complications, with the result that the recipe produces a meal inferior to what would be produced by the earlier, simpler versions. I googled the net and found several recipes for barbecue sauce and barbecue rub of the simple, basic type using queries such as simple barbecue sauce, and basic barbecue sauce. I put these recipes into the text file I keep general notes in. In a spiral notebook on a clipboard using a pen (such equipment even at this late date excels computer mouse/keyboard for certain tasks) I wrote down all the ingredients used in the recipes. When an ingredient already listed was used by yet another recipe I put an x after the ingredient in the list. This gave me an idea re which ingredients are used most often in the simple basic barbecue sauce recipes I ferreted out of the net. This list looked like:
Ingredients used in barbecue sauce recipes
tomato paste xxxxx
water xxxxx
sugar xxxxxxxxxxxxxxxxxxx
'kosher' salt xxxxxxx
garlic xxxxxxxxxxxxxxx
paprika xxxxxxxx
black pepper xxxxxxxxxxx
onion xxxxxxxxxxxxxx
cayenne xxxxxxxxx
celery seeds xxxxx
mustard xxxxxxx
oil xxxxxx
worcestershire sauce xxxxxxxxx
vinegar xxxxxxxxxxx
chili powder xxx
ketchup xxxxxxx
liquid smoke x
molasses x
wine
cider
soy sauce
chili peppers
cumin
oregano
chili auce
steak sauce
marmelade
butter
Looking over this list, I put together the following personal ingredient list as representing the essential conventional wisdom for a simple basic barbecue sauce:
tomato
water
sugar
salt
garlic
paprika
black pepper
onion
cayenne
celery
mustard powder
oil
worcestershire sauce
vinegar
I left ketchup out of the list. I researched simple basic ketchup recipes and concluded that the ingredients in ketchup are basically the same as the ingredients in barbecue sauce.
This left the problem of figuring out the quantities for each ingredient in the recipe. This can be a task that consumes an enormous amount of time and energy if carried out with great exactitude. But I wanted quick answers to start with, in ten minutes or less, easy, with no mental effort or stress involved. Solution:
Basically I created an html page and put the recipe notes in the text file into the Html page, with a pre tag before the content and a /pre tag after. This preserved the line breaks and white spaces in the notes. Then I used the google toolbar to hilite or highlight the ingredients that were in the ingredient list that I put together after reviewing all the recipes. At this point I ran into the limitation that you can only input a limited number of words or phrases into the Google Toolbar when you use it to highlight words and phrases in the text (searching the net I could not find a toolbar that excelled Google in terms of number of words/phrases highlight-able in the text). So I input the most uncommon ingredients in my personal ingredient list, into the Google Toolbar so as to highlight the occurrence of these words and phrases in my notes--the reasoning being this--I am using Google Toolbar highlight to find the recipes whose ingredients most resemble the ingredients in my personal recipe; compared to the common ingredients the relatively uncommon ingredients in my personal list will be of more use in finding recipes similar to my personal ingredient-list/recipe.
Having found the most similar recipe I was able to make estimates such as the tomato ingredients quantity as a start as tomato paste 8 oz, tomato sauce 6 oz, because such was what the recipe that was the most similar to my ingredient list had for tomato type ingredient quantity.
This left the problem of the quantities for the ingredients that were in my personal list but not in the recipe that was most similar to my personal recipe. I wanted estimates for these quantities fast with minimum effort. Solution:
Example of method: quantity of salt to be used unknown, salt not used in recipe most similar to my personal ingredient list, but listed in my personal ingredient list. Found recipe that used same amount of onion flakes as my personal recipe. Estimated that amount of salt that this recipe used is the amount of salt that my recipe should use. And etcetera. Thus I was able to come up with estimates for all the ingredients in my personal list, and this was done using minimal time and effort, through the use of the creation of an html page using pre and /pre tags and the google toolbar highlight.
I came up with the following estimates for quantities in my ingredients list:
David Virgil Barbecue Sauce Number One
tomato paste 8 oz tomato sauce 6 oz
water 2T
sugar (sucanat type) 2T
salt high quality pink sea salt crystals 2T
garlic 3 cloves crushed
paprika 2T
black pepper 1.5T fresh ground
onion 4T flakes
cayenne powder 1t
celery seeds 1T
mustard powder 1t
oil organic clarified butter 2T
worcestershire sauce 1T (did not use did not have)
vinegar 2T (replaced with apple cider did not have)
liquid smoke 1T (added as an afterthought)
Note: T = tablespoon, t=teaspoon
The method that is more accurate but also much more time-consuming: choose an ingredient ingredient X, that is found in your personal recipe and also in many recipes that produce what you are producing and that is used in high quantity in the recipes; for each recipe use math to record a given ingredient's quantity as a number that relates it to the quantity of X in the recipe; for each ingredient, average out all the different numbers you come up with that mathematically relate the quantity of the ingredient to the quantity of ingredient X. Limitation of this is that there are recipes that do not contain ingredient X.
I rubbed the barbecue sauce I created into a couple of pieces of 'Southern style' spare-ribs. I left the ribs to marinate for 45 mins in a plastic bag in the frig. Then using the pre-heated broiler: I poured some red palm oil and coconut oil on the broiler pan; placed the ribs on the pan on top of the oils; cooked for 5 minutes; rolled out the pan and basted the ribs in the sauce using a brush without turning the ribs and then cooked for another 5 minutes; rolled out the pan and basted with brush, turned ribs over and basted with brush, and returned ribs to broiler to cook for another 5 minutes; rolled out ribs and basted in barbecue sauce for 5 minutes without turning and returned ribs to cook in broiler for 5 minutes. Total 20 minutes. Removed ribs from broiler pan. Placed organic clarified butter (ghee) on an empty plate. Placed the ribs on the ghee. Cut the ribs up into little pieces, mixed the pieces up in the sauce. Given the surprisingly large amount of salt that I used based on the conventional wisdom, I felt I had to use the clarified butter as I expected the meat to be dry which was indeed the case.
The result was good but not excellent. IMHO, this first attempt based on the conventional wisdom, produced ribs that were too salty and sour tasting. I estimate this might be because the original cowboys used the barbecue sauce cooked with the meat as a gravy used to make boring veggies like mashed potatoes and grains taste good and more palatable to the mouth's salivary glands; also, lots of salt used to be a method used to preserve meat in the absence of refrigerators etc (I once tried an 'Anglo-Indian' recipe, that used too much vinegar, this because they used vinegar to preserve their meat back in the old days).
Looking at the huge amounts of quote Kosher unquote salt that are advised by so many barbecue sauce recipes, one imagines the typical American as someone who thinks like:
"This hyar sauce is a-gonna be used fo' ribs thet is made fum pawk. Pawk is unclean fo' th' superio' chosen folks th' Jews who is in part dexcended fum th' Jews who rejecked Christ. So pawk muss be unclean fo' me th' Christian too. Eff'n Ah use huge amounts of kosher salt in th' sauce, howevah, th' uncleanness of eatin' th' pawk will be warshed away. Oh happy day when kosher salt warshed mah sins away".
My plan is to in the recipe increase the quantity of the ingredients that produce a taste that is not salty or sour, and decrease the ingredients that produce a taste that is salty or sour.
However the product of this recipe has its good points: an authentic, this is real cowboy barbecue type of taste; sauce that even in small quantities would enliven and taste properly cowboyish mixed with beans and mashed potatoes; pork that would taste just right in a 'barbacoa' type Mexican taco or burrito; pork that I estimate will taste good stored in the frig and then eaten with minimal cooking; the feeling of having eaten something fresh and healthy due to the freshness of the tomato sauce and tomato paste, straight out of the sealed can.
A long time ago, this woman Patty cooked these 'country style' or 'southern style' ribs in the bottom of a little toaster/oven at a low heat without using barbecue sauce for her boyfriend. They came out excellent she let me taste one. I have never been able to duplicate what she did though I have made a few half-hearted attempts. I must admit my effort yesterday produced a result inferior to what she did with the toaster oven. While broiling I used the maximum heat of 600 degrees for 20 minutes, my guess for next time, 300 degrees for 40 minutes.
Notes of Jan 29 re barbecue sauce/rub:
Homemade Tomato Ketchup Recipe
(1 reviews)
Serves/Makes: 6.5 cups Cook Time: > 5 hrs Difficulty: 4/5
Ingredients: ripe tomatoes, peeled, seeded and chopped *, med. sweet apples, peeled and coarsely chopped, yellow onion, chopped, ground cloves, cloves garlic, sliced
Homemade Ketchup Recipe
Serves/Makes: 20 oz Cook Time: <> 2 hrs Difficulty: 3/5
Ingredients: tomatoes, med. onion, chopped, cayenne, sugar, white vinegar
Blender Ketchup Recipe
Serves/Makes: 9 pints Cook Time: > 5 hrs Difficulty: 4/5
Ingredients: tomatoes-peeled and quartered, onions quartered, Red bell peppers cut into strips, green bell peppers cut into strips, cider vinegar
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Ingredients
4 (6 ounce) cans tomato paste
2 cups water
3/4 cup vinegar
7 tablespoons demerara sugar (found at wal-mart or regular.)
1 teaspoon onion powder
4 teaspoons salt (kosher pref.)
1/2 teaspoon garlic powder
Ingredients:
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Basic Barbecue Rub Recipe
4 Tbsp Kosher salt
1/4 Cup Brown Sugar (see above)
1/4 Cup Paprika
4 Tbsp Freshly cracked Black Pepper
1 Tbsp Garlic Powder
2 tsp Onion Powder
1 tsp Cayenne
2 tsp Celery Seeds
2 tsp Mustard Powder
Recipe from "Indoor Grilling" by Steven Raichlen
3 tablespoons sweet paprika
3 tablespoons brown sugar (either light or dark)
1 1/2 tablespoons freshly ground black pepper
1 tablespoon garlic salt
1 tablespoon onion salt
1 tablespoon celery salt
1 tablespoon ground cumin
1 tablespoon dried oregano
Ingredients: 1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons coarse salt
1 tablespoon hickory-flavored salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
Basic Barbecue Rub
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
1/2 to 1 t cayenne pepper
1/2 t celery seeds
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
--------------------------------------------
basic barb rub
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons black pepper
3 tablespoons coarse salt
1 tablespoon hickory-smoked salt or more coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon celery seeds
1 teaspoon cayenne pepper
basic barb rub
Ingredients:
1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds
Barbecue Rub
INGREDIENTS
1/2 Coarse salt (kosher or sea); 1/2 tablespoons sugar; 1/2 tablespoons freshly ground black pepper; 1/2 tablespoons sweet paprika
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SIMPLE BARBECUE SAUCE
1½ tablespoons oil
1 onion minced
1¼ cups chili sauce
1/3 cup steak sauce
simple BARBECUE SAUCE (Kay's)
In a large skillet, saute 1 large onion, chopped fine,
in 2 T. canola oil. Add 1-2 cloves crushed garlic, 2 T.
prepared mustard, 1 T. Worcestershire sauce, 1/2 c. white
vinegar, 1/4 c. light brown sugar, 1 can (6 oz.) tomato
paste, a few dashes chili powder or to taste and 1/2 c.
water. Mix all sauce ingredients well and simmer, stirring,
for 45 minutes. Barbecue sauce stores well in the refrigerator.
Recipe can be doubled.
sim barb sauce
Ingredients:
1 Lemon
2 cups Ketchup
2 tbls. Worcestershire Sauce
1 tspn. Prepared Yellow Mustard
2 tbls. Brown Sugar
2 tbls. Distilled White Vinegar
3 tbls. Orange Marmelade
2 tbls. Butter (optional)
simple barb sauce
Ingredients
1 cup ketchup (catsup)
1/2 cup molasses
1/2 teaspoon "concentrated" liquid smoke flavoring
Ingredients
1/4 c apple cider vinegar .
1 tsp oil .
1/4 c worcestershire sauce .
1/4 c brown sugar .
2 tsps chili powder .
1 1/2 c ketchup .
1 garlic clove, minced
Simple Barbecue Sauce
Everyday Food (July/August 2008)
Subscribe to Everyday Food
1 24-ounce bottle of ketchup (about 3 cups)
1 cup cider vinegar
1/2 cup unsulfured molasses
2 tablespoons Worcestershire sauce
1 cup water
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 to 1/2 teaspoon cayenne pepper
basic barb sauce
Ingredients:
2 tablespoons vegetable oil
1 yellow onion finely chopped
3 cloves garlic -- minced
1 1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/2 cup sugar
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
basic barb sauce 8
2 cups ketchup
1/2 cup dry red wine or water
1/4 cup wine vinegar or rice vinegar
1 tablespoon Worcestershire sauce or soy sauce
1 tablespoon chili powder, or to taste
1 tablespoon minced onion
1 clove garlic, minced or crushed
Salt and freshly ground black pepper
Basic Barbecue Sauce 7
This barbecue sauce can be used as a glaze as well. It is so easy that you'll never buy a prepared sauce again.
1 teaspoon vinegar
2 tablespoons brown sugar
1 1/2 cups catsup
1 cup water
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
basic barbecue sauce
Ingredients: 10
2 cups water
1/4 cup sugar
3/4 cup vinegar
1 cup finely chopped onion
3/4 cup ketchup
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon paprika
2 teaspoons salt
dash ground cayenne pepper or hot pepper sauce
Preparation:
spareribs barb sauce
Ingredients:
3 cups chopped onion
1 1/2 tablespoons minced garlic
4 tablespoons oil
1 can (16oz) diced tomatoes in liquid
2 tablespoons dry mustard
2 tablespoons sugar
1 1/2 tablespoons vinegar
3/4 cup tomato paste
salt and pepper, to taste
4 to 6 chile peppers, chopped, or to taste
Preparation:
basic barb sauce
Things You’ll Need: 6
1/4 c. cider or white wine vinegar
1/3 c. molasses
1 c. tomato ketchup
1 tbsp. mustard
1 tsp. each garlic powder, onion powder, chili powder and black pepper
liquid smoke (optional)
Groceries
Saucepans
Saucepans
basic barb sauce
Ingredients: 11
1 can (8 ounce) tomato sauce
1 can (6 ounce) tomato paste
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons olive oil
3 cloves garlic crushed
4 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
Basic Tomato BBQ Sauce ``
1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
@2009 David Virgil Hobbs
Labels: pork ribs broiled barbecue sauce
posted by David Virgil at 3:58 PM
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