Saturday, July 3, 2010

The Best BBQ!

Testing out the KAMADO JOE! And the Man of the Grill!

Tucher enjoys all the time in the back yard catching frisbees!

A little bit of tailgate toss! Great outdoor fun!

Sausage and Cheese plate... Like they serve up at Rendezvous in Memphis... AMAZING. Such a quick and easy appetizer to serve!
Just a glimpse of some of the ribs... my mouth is still watering!

Recently we got a Kamado Joe... Actually it was Ryan's Birthday Present and we LOVE it! The best food we have made in the last few weeks have come off of that grill. We have made pizzas, chicken, steak, and the last thing we grilled was baby back ribs!

Cajun Rub for our Baby Backs - From Girls on a Grill

8 Tbs Hungarian paprika
1 Tbs cayenne
1 Tbs red pepper flakes
5 Tbs fresh-ground black pepper
6 Tbs garlic powder
3 Tbs onion powder
6 Tbs Kosher salt
3 Tbs dried oregano
3 Tbs dried thyme

Combine all ingredients and mix well. Store in an airtight container. Will keep in a cool, dry, dark place for about 3 months.

This was the rub we used on our ribs, from Girls on a Grill (link above). It was absolutely amazing and just the right amount of heat to it. Make sure to use a good quality paprika...

For our ribs, we put this rub on the night before and let soak in thru the night. Our ribs went on to the Kamado Joe for 4 hours, cooking around 225 for the majority of the time. When they were done, we took them off, chopped them up and basted them in some HOMEMADE BBQ sauce (also compliments of girls on a grill!) This sauce was unbelievable so of course I will share the recipe. After the ribs were basted, we turned on our gas grill on high heat and basically stuck the ribs on for a few minutes to basically caramelize the sauce on them! Then, took them off and enjoyed!!!

Black Jack BBQ Sauce - from girls on a grill

1 cup strong black coffee
1 cup worcestershire sauce
1 cup catsup
1/2 cup apple cider vinegar
1/2 cup brown sugar
3 Tbs chili powder
2 tsp salt
2 cups chopped onions
1/4 cup minced hot chili peppers (I used 1 jalepeno, 1 serrano, and 1 poblano... think next time I may try a habenero in there... to spice it up even more!)
6 cloves garlic, minced

Combine all ingredients in a large saucepan and simmer for at least 25 minutes. I actually simmered mine for over an hour! Strain the sauce into a bowl using a mesh collander. With the solid stuff left in the collander, place this in a food processor and puree until smooth. Add back to the liquid strained mixture. This makes 5 cups... So, if you have a lot of ribs (we had 8 slabs) you will need to double or tripe the recipe!
Be sure to refrigerate what you don't use!

This is absolutely the best BBQ sauce! I loved it and so did everyone else... We loved it so much that I actually considered using it on my cereal the next morning.... haha, but it would be great on a BBQ pizza! It really took those amazing ribs that Ryan smoked to a whole new level!

What great timing to try this out for the 4th of July weekend!!!! Run to the grocery, get the stuff and start grilling. And, please look into getting a Kamado joe!!!!


  1. Your picture of Tucher is great! Best BBQ I've ever been too!

  2. Your backyard looks awesome, Kel! I have never heard of that grill, but I will have to look it up.

  3. We love this grill! So much fun to use and able to cook a lot more cause it will smoke, grill, bake, etc. It is like the green big egg - kamado style cooking.
    Thanks for the compliment on the back yard, Ryan works in it a lot so I will have to give him credit!!!