Fathers Day BBQ Sauce and Spice Rub

For Fathers Day I decided to make a gift basket of sorts, but a manly gift basket for my dad, filled with homemade goods to enjoy. A gift basket of purchased goods is decidedly unmanly, and why buy  a bunch of stuff somebody else made, if you can make it? So here are the recipes for the BBQ sauce and spice rub, which both were probably the best I’ve made to date. They weren’t presented in an actual basket, rather they were lovingly packaged in a cardboard box, which also included homemade pastrami and smoked salmon, fodder for a different post. The barbecue sauce was based on Rick Browne’s sauce as found in his book: Barbecue America.

BBQ Sauce:
.5C tomato sauce
1 can tomato paste
1.5C Coke or Pepsi with real sugar rather than corn syrup (if available)
1/2 stick of butter
2/3 C of blackstrap molasses
1/3 C of red wine vinegar
1/3 C of brown sugar
1.5 Tbs Dijon mustard
1 Tbs Worcestershire sauce
1 Tbs balsamic vinegar
1 Tbs hot sauce (I used Iguana XXX Habanero)
2 Tbs chili powder
1 Tbs sea salt
1 Tbs onion powder
1 Tbs garlic powder

Directions: mix all of the ingredients over heat in a heavy bottomed stock pot until bubbling. Reduce heat and let simmer until it has thickened enough to coat the back of a spoon, or to desired consistency. Let cool.

BBQ Spice Rub
3/4 C paprika
1/4 C chile powder
1/4 C + 2 Tbs brown sugar
4 Tbs celery seed
4 Tbs garlic powder
2.5 Tbs cumin
2 Tbs chipotle powder
2 Tbs ground corriander
2 Tbs mustard powder
1.5 Tbs onion powder
1.5 Tbs sea salt
1 Tbs ground ginger

Directions: Mix together well, store in airtight container. Rub on any meat, but particularly beef, venison or poultry.

Aww shucks

I only discovered the joy of oysters since moving to the Pacific Northwest 8 years ago. Since then, I’ve been the lazy beneficiary of others doing the dirty work and shucking them. When Aaron & I lived in our tiny Wallingford apartment we decided to host a small birthday party which included serving at least 7 dozen oysters. I don’t recall if Aaron had much experience shucking, but he proceeded to spend the majority of ‘our’ party in the kitchen hovering over the sink prying open oysters. This past year I resolved to conquer my fear of stabbing myself with an oyster shucker. First, you’ll need the proper tool. Www.oysters.us is a great website and provides a comprehensive overview of the tools of the trade. Our choice is the Boston Stabber or Galveston/Southern/Gull Knife.

I’ve posted 2 videos, the first is my version which I’ll call ‘safe & sane.’ This method doesn’t require you to hold the oyster in the cup of your hand. Instead, you place the oyster in a damp cloth on the counter, fold the towel over the top, and place your hand on the top of the oyster for leverage. Insert the tip of the oyster knife into the hinge and work it back and forth until you break through, The shell will literally pop open. Insert the blade into the oyster and sever the membrane.

The second method is for more experienced shuckers as it takes skill and some nerve to hold the oyster in hand, while jamming a blunt blade towards the meat of your palm. When done efficiently, it’s a beautiful thing.