I've just finished cleaning up after the latest round of the P Amigos Monday barbecue - a tradition that Pete claims is a big "fuck you" to the work week since we insist on extending the weekend for just that one extra day. For the interested, the menu was a quick and dirty North Carolina style 'cue: pork sirloin with a Carolina dry rub, hushpuppies with Carolina vinegar, and cole slaw from Whole Foods (ok, I know what you're thinking, but I can't do everything...) The downstairs neighbor offered the use of his spiffy gas greel, but I'm growing really fond of cooking on Sputnik despite the extra work involved. I jumped the gun a little on the sirloins, but when we finally got them cooked up, man was it good.
Pablo even shook my hand when he left. That's hard core. ^_^
Carolina BBQ Rub by Chuck Ozburn
* 2 tablespoons salt
* 2 tablespoons sugar
* 2 tablespoons brown sugar
* 2 tablespoons ground cumin
* 2 tablespoons chili powder
* 2 tablespoons freshly ground black pepper
* 1 tablespoon cayenne pepper
* 1/4 cup paprika
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
North Carolina Hush Puppies by Judy Garnett
* 1 cup cornmeal (ed. I think coarser is better)
* 1/4 teaspoon baking soda
* 1 tablespoon flour
* 1/4 teaspoon salt
* 1 tablespoon sugar
* 1/2 cup buttermilk
* 1/4 cup water
* 1 beaten egg
* 1/4 onion, finely chopped (optional)
Mix all dry ingredients together. Then add egg, buttermilk, and water. Drop by spoonful into hot oil. Fry to a golden brown. Makes 12-15.
North Carolina Vinegar Sauce
* 3/4 cup apple cider vinegar
* 2 teaspoons cayenne pepper
* 4 teaspoons black pepper
Place all ingredients in a jar and shake for all you're worth.