David Bruce, Weare
0 Comments | Concord Monitor, May 22, 2007
(It’s okay, we checked him out. He went to Concord High, so we’ll overlook the fact he lives in Weare.)
Were you fascinated with fire as a child?
Yes. As a young boy I would set small fires in the woods, then put them out at the last minute, just before they got out of control.
What’s the best barbecue sauce?
Traditional Southern style – vinegar and red pepper sauce.
Describe your spice tolerance level.
On a 1-10 scale, I’m probably an 8. Some foods that people with wimpy taste buds think is “spicy,” I can’t detect any.
What kind of equipment do you use to barbecue?
A Kamado #7 (A 400-pound ceramic smoker) using natural hardwood charcoal, and a Weber Genesis gas grill.
What’s the best meat to barbecue?
Of course the answer to this is pork. Silly question. (Unless the question was grilling rather than BBQing . . . then I’d give the advantage to beef or fish.)
Do you wear an apron when you barbecue? If so, what does it look like?
Only when I am cooking while naked. I need the pocket on the apron to hold BBQ sauce, and the apron protects tender areas from grease spatters. I think the apron has some kind of Pokemon logo thing on it.
Do you have any great marinade or other barbecue-related recipes?
The secret for pork and chicken is to brine. Brine, baby brine.
Mike Alberici, Concord
Were you fascinated with fire as a child?
No I wasn’t fascinated with fire as a child. Sorry . . . just a regular guy who likes to cook and likes smoked pork parts. I often will BBQ for the my neighbors. We just had a Mothers Day party for 12. I smoked a pork shoulder and three racks of baby back ribs. The cook time was 24 hours.
What’s the best barbecue sauce?
The best BBQ sauce contains lots of brown sugar and vinegar. I’m partial to the North Carolina vinegar-based sauces.
Describe your spicy tolerance level.
I like it hot. Really hot . . . and can tolerate a habanero pepper. But I often cook for others, so I have to tone it down a bit. Once I made a bunch of ribs for a party and used a little too much cayenne pepper. Everyone complained that they were too hot. However, every rib eventually got eaten.
What kind of equipment do you use to barbecue?
I have a Char Broil bullet smoker, a Weber Smokey Joe and a Brinkmann water smoker.
What’s the best meat to barbecue?
I’m fond of baby back ribs. Only about four to five hours to cook with lots of flavor. Pulled pork is a favorite, too, it just takes a long time. Just set it and forget it.
Do you wear an apron?
No I don’t wear an apron when I BBQ. Just an old ratty Johnny Damon T-shirt that I don’t mind getting all dirty!!
Do you have any great marinade or other barbecue related recipes?
(He does.)
BBQ Babyback Rib on a gas grill
1 or more racks of baby back ribs
Smoker or gas grill
1 cup of rub (see below)
Hardwood chunks. Apple, maple or mesquite will work fine
Rib Rub
1/2 cup of chili powder
1/4 cup paprika
1/3 cup brown sugar
2 tbs salt
2 tbs onion powder
2 tbs garlic powder
1 tbs garam masala
1 tbs cumin
1 tbs black pepper
Optional cayenne power to taste
First, clean the ribs in the sink and pat dry with paper towels. Flip ribs over to concave side and carefully remove the membrane from the underside. It may help to use a dish towel to get ahold of it. Just pull it right off completely. Then sprinkle the ribs liberally with rub. Give them a good coating and rub the spice into the meat with your hand. Let the ribs sit overnight to soak up the rub flavors.
Soak wood in water for 30 minutes or more. If you’re using a gas grill, leave the burners off for a while. Get a tinfoil lasagna or bread pan and fill it with charcoal.
DO NOT USE self starting charcoal! It will make the ribs taste like gasoline.
Let charcoal burn till they are dusty white. Place ribs on one side of the grill and the tin with the charcoal on the other. Toss a few fist-sized chunks of wood on top of charcoal. Don’t turn the gas on yet.
Close the lid and let the ribs smoke for about two hours. Flip the ribs at the one hour mark. Try not to peek! Toss in a few more charcoal briquettes and wood as needed to keep the fire and smoke going. At the two-hour mark, remove the charcoal pan from the grill and extinguish. Wrap the ribs in two layers of tinfoil and return to the grill. Now fire up the gas burner on left side of grill. Bring it up to medium-low. Place ribs in foil on right side. Let ribs sit for another two hours, flipping them after an hour
weber natural gas grills
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