BBQ

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Menu for the week of Sept 2 (Mexican BBQ)

Sun: Brisket, pinto beans, cole slaw, sliced tomatoes
https://audreyandjon.com/recipes/texas-smoked-brisket
Mon: BBQ w/
https://audreyandjon.com/recipes/corn-chili-and-cheese-salad
Tue: Corn salad with tomato/avocado salad and beans on the side
Wed: Brisket leftovers (sammies?)
Thu: Huevos rancheros (half order) with side salad or veg?
https://audreyandjon.com/recipes/huevos-rancheros
Fri: Barbacoa tacos (meat, hot sauce, onions, cilantro, avocado, sour cream)

Brisket

Menu for the week of August 7

Sat: sushi
Sun: ribs and corn, make green sauze
Mon: gazpacho with tomato toast and https://audreyandjon.com/recipes/blistered-padr%C3%B3n-peppers
Tue: ribs leftovers
Wed: weeds salad
Thu: tortilla
Fri: tapas
Sat: Hangar steak w/ green sauce; grilled veg/corn,
Sun: Smoked Salmon + corn/grilled veg + tomato and baguette
Mon: smoked salmon Salad
Tue: Leftovers

Ribs

Smoked Chicken

1 ~4lp spatchcocked chicken
Salt
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

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Menu for the week of Sept 10

Sat: Office BBQ (bring tomato salad)
Sun: Tacos!!
Mon: steak + corn, bread, veg for grainbowls
Tue: https://audreyandjon.com/recipes/neapolitan-pizza
Wed: Salad w/leftover Mex Gazpacho + tortilla
Thu: [Jon out] Fried eggplant w/ quick tomato sauce or go out
Fri: Pizza leftovers

Menu for the week of Sept 3

Menu for the week of Sept 3
Sat: Out?
Sun: Grilling? + corn
Mon: BBQ !!
Tue: Mexican Gazpacho
Wed: Salad
Thu: BBQ Leftovers w/cole slaw, corn
Fri:Leftover gazpacho

Menu for the week of July 4th

Sat: Out to Whaley's
Sun: Ribs with potato salad and dill cucumber salad [grill veg for grain bowls, etc.]
Mon: http://www.bonappetit.com/recipe/zucchini-herb-fritters-with-gar...
Tue: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad
Wed: Leftover ribs with cole slaw
Thu: Stone fruit salad http://aperiodictableblog.com/?p=2268
Fri: Eat all the leftovers!!! (ribs, zucchini fritters, corn salad)

Zucchini Fritters

Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick (optional)
1/2 cup sugar
1/2 cup water
1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

Dill Cucumber Salad
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Chile-Corn Custard Squares

A nice side for a BBQ, courtesy of Bon Appetit.

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream (plus additional for garnish, optional)
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles

Chile Corn Custard
3
Your rating: None Average: 3 (1 vote)

Weeks of August 2nd and 9th

Sat: Burrito "grain bowl" with black bean sauce, hot sauce (J makes?) - rice/beans, avocado, tomato, corn, red onion, queso fresco, mango salsa
Sun: Steak? with Tomato/Shallot salad, grilled corn, green salad
Mon: Cured meats, tomato tart, baguettes, green salad, corn
Tue:  Out with Dylan and Family (Hank's, Cava, Matchbox, 7th Hill, Belga, Ethiopic, BlueJacket, Union Market)
Wed: http://www.bonappetit.com/recipe/corn-and-zucchini-salad-with-feta + rice/beans?
Thu: Argentina Wine Dinner
Fri: Fish tacos
Sat: Big BBQ!
Sun: Chiles rellenos with rice/beans, green salad

Menu for Week of July 4th

Fri: Off! http://www.audreyandjon.com/recipes/texas-smoked-brisket, http://www.audreyandjon.com/recipes/audreys-cole-slaw, http://www.audreyandjon.com/recipes/deviled-potato-salad 
Sat: 4th! Brisket Sammies / leftovers, corn on the cob, Portuguese cornbread?
Sun: Pimiento Mac&Cheese + Green Salad
Mon: Stone fruit salad with corn on the cob
Tue: Brisket Leftovers (potato salad, cole slaw)
Wed: Grain bowl (grains, halloumi, tahini dressing, corn, cherry tomato, avocado, herbs, scallions) 
Thu: (A late) Brisket + Mac&Cheese leftoverssssss
Fri:  I'm sure there will still be brisket left

Menu for week of Jun 29 / July 4

Sun: Ribs, corn, potato salad
Mon: Salmon with peas and mushrooms
Tue: Rib leftovers
Wed: Salad
Thu: Steak
Fri (July 4th): Burgers

Ribs

Beef Satay

Courtesy of Cook's Illustrated. Easy and delicious!

Beef
2 Tbsp vegetable oil
2 Tbsp packed dark brown sugar
1 Tbsp fish sauce
1 (1.5-1.75 lb) hangar or flank steak, cut against the grain into pieces that are approximately 4"x2"x1/4"

Basting Sauce
3/4 cup coconut milk
3 Tbsp packed dark brown sugar
3 Tbsp fish sauce
2 Tbsp vegetable oil
3 shallots, minced
2 stalks lemongrass, trimmed to bottom 6 inches and minced
2 Tbsp grated fresh ginger
1.5 tsp ground coriander

Beef Satay Skewers
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BBQ Chicken Kebabs

Courtesy of Cook's Illustrated.

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Naked Grilled Chicken

Courtesy of Cook's Illustrated.

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Steak

I basically don't eat steak out anymore. It's just... I can make it better, reliably.

Quick guide: Sear :30/:30; Near heat: 3/3m Smoke 1.5/1.5, Sear :30/:30, Rest 3

Sourcing

I only buy the "Natural" (no antibiotics, grass fed, grain finished) prime, bone-in delmonico (ribeye) steak from Canales Quality Meats in Eastern Market here in DC. Grass fed beef is much leaner than grain, but with an amazing taste - and, it's better for you, with a much better balance of Omega fatty acids. Get the most marbled cut you can find, but realize that it'll still be about half as marbled as a grain-fed steak. And for the love of all things tasty, get the bone in.

Preparation

Up to four days ahead, but ideally at least 24 hours, rinse the steak and pat dry. Wrap in cheesecloth (~1 layer per day). Place it on a rack in the top back of your fridge. This is an at-home method to dry-age your cut, and it tenderizes the meat and deepens the flavor. Watch a video on the technique here: http://lifehacker.com/5865849/dry+age-steak-at-home-for-steakhou... . Vary the smoke/indirect heat time by the aging length - the more aged the meat, the closer to 1.5mins/side you want. For a steak you bought today, I'd move that to 2-3 mins/side.

Two hours before you're going to put it on the grill, take it out and unwrap the steak. Plop it down on some waxed paper and salt both sides (I like using a bit of alderwood smoked salt and some kosher salt, about a teaspoon or two per side). Let it sit - it will juice and then re-absorb, bringing in the smoke and salt flavors deep into the meat.

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Texas Smoked Brisket

Brisket (give at least 60 minutes per pound, though thicker or larger non-point cuts might take as much as 90 mins / pound) 4 Pounds is a good base point. You should bring the brisket up to room temperature before anything else

Prepare the spice rub and a mop

Spice rub: Salt (smoked salt better) and coarse ground pepper in a 3:5 ratio, with a few other spices like onion and garlic powder, a dash of cayenne, ground mustard seeds and even a few ground juniper berries to taste.

Brisket
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Hill Country BBQ

Cost: 
$$ - Average

Location

Hill Country
410 7th St NW Chinatown
Washington, DC
United States
38° 53' 42.7668" N, 77° 1' 19.2288" W

(202) 556-2050
www.hillcountrywdc.com

They tried really hard to reproduce the Texas BBQ pit in downtown DC, and went the extra mile to serve Tito's vodka and ship in the Blue Bell ice cream. For that, well done.

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Deviled Potato Salad

Because of my awesome cole slaw recipe, whenever BBQ season rolls around I always forget that I also have an awesome (borrowed) potato salad recipe.

I have unabashedly used Rachel Ray's recipe and added eggs (in my opinion, a must!).

Ingredients
6 all-purpose potatoes, peeled and diced
3 eggs, hard boiled and diced
Coarse salt
1/4 onion

Potato Salad
3.5
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BBQ'ed Ribs

  • 1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
  • Salt and pepper
  • Sauce (recipe follows)

Salt and pepper (with smoked salt, if available) a rack of ribs as it comes up to room temperature, 30 minutes to an hour ahead of BBQing.

Over a medium flame, sear the ribs on both sides. Move away from direct heat, add wood chips, and let cook via smoke and indirect heat at 250° for ~4 hours (2-3 for baby back ribs, more if you're smoking multiple racks). This brings in the smoke flavor and slowly cooks the rack.

Ribs
4.5
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Audrey's Cole Slaw

I learned to make this by watching my mom, so I don't really have an exact recipe. But, this is my best guess:

1/2 green cabbage, shredded with "slicer" disk in food processor
1/2 cup mayonnaise
1/8 cup of sugar
2-3 Tbsp apple cider or red wine vinegar
1/2 tsp of horseradish (red or white, doesn't really matter)
Fresh-ground black pepper to taste
Optional: slivers of apples, raisins, or halved grapes - for a little extra sweet explosion

Cole Slaw
4.5
Your rating: None Average: 4.5 (2 votes)

Grilled Salmon with Peach-Bourbon BBQ Sauce

From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

2 tablespoons unsalted butter
1/2 cup diced onions
1 teaspoon minced garlic
1/2 serrano pepper, halved and thinly sliced
4 cups peeled, pitted, and diced peaches
1/2 cup ketchup
1/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 to 3 tablespoons light brown sugar
2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets, skinned

1.5
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