Big Bad BBQ

This week-end Tony and I celebrated our wedding (for the umpteenth time...), this time having a party for our wonderful Whitehorse friends. We decided to make a BBQ themed dinner and the food ended up surprisingly delicious. I'd have photos to show off, but the food dissapeared before I could get a picture. So, I'm going to post some of the nice pictures from the wedding that our photographer just sent.

Roast Beef (Yummily Delicious)

  • Sirloin Tip Roast (The Deli in Whitehorse has delicious beef)
  • Steak Seasoning (I used pepper I had picked up at Schwartz' Deli in Montreal, but all you really need is black pepper, salt, coriander, dried garlic and red pepper flakes)
  • Olive Oil

Season the sirloin tip roast with your steak seasoning. Let it sit at room temperature for 1-2 hours before cooking. Heat oil in a frying pan at medium-high temperature. Sear the roast by frying from about 3 minutes on each side. Meanwhile heat your oven to 250 F (I used a convection oven). Put seared beef into the oven in a roasting pan (cook on a wire rack, so that it isn't sitting in its own juices). If you like your beef on the rare side (like yours truly), cook it for about 2.5 hours for a 4 lb raost. Add about 20 minutes per pound for a bigger piece of meat. When finished cooking, wrap the meat in aluminium foil and let it sit for 20 minutes. Slice the beef thinly and serve with horseradish. This was the juciest, tastiest meat I have ever eaten in my life, I highly recommend it.

Bachelor Party Pulled Pork

  • Pork Shoulder (aka Pork Butt)
  • 2 1/2 Tbl Paprika
  • 2 tsp Cayenne
  • 2 tsp Salt
  • 2 tsp Pepper
  • 1 1/2 Tbl Dried Mustard
  • 1 cup vinegar
  • 1 cup cider vinegar
  • 1 Tbl red peppers
  • 2 Tbl brown sugar
  • 2 Tbl molasses
  • 1 cup cider vinegar
  • 1 cup of ketchup
  • 3 Tbl brown sugar
  • 1 Tbl mustard
  • 1 Tbl molasses
  • 1 tsp salt
  • 1/2 tsp red pepper
  • 1 cup of chopped onions
  • 3 chopped garlic cloves

Combine paprika, cayenne, mustard, salt and pepper. Rub it all over the pork and put in the fridge overnight. Mix the cider vinegar, vinegar, red pepper, sugar and molasses; put it into an air tight container and leave it overnight. Preheat oven to 250 F, put the prok in a roasting pan. Every hour pour a little bit of the vinegar mixture on top. Cook the pork for 7-9 hours. With about 1 hour left, mix all the BBQ sauce ingredients together and heat on the stove until it boils, then turn it down to simmer. Let it simmer for 20 minutes or so. Pull the pork with 2 forks until it is in very small pieces, add 1/2 of the BBQ sauce. Serve on buns, leaving extra sauce for people who like it. Please note: this BBQ sauce isn't my favourite and I'm still tweaking with the recipe, so if you have a better recipe for homemade sauce feel free to use it.

Not From A Can Baked Beans

  • 1 or more pounds of bacon
  • 4 medium onions
  • 6 garlic cloves
  • 2 packages of navy beans (8 cups of dried navy beans)
  • 1 cup of maple syrup
  • 1 cup of brown sugar
  • 5 cups of ketchup
  • 1/4 cup of mustard
  • 1/4 cup of dijon mustard
  • 1 tetra-pack of chicken broth (I think it's 5 cups)
  • Salt and Pepper

Follow the directions that came with the navy beans, or soak the beans in lukewarm water overnight (use about 8 cups of water). Cut up the bacon into 1/2 inch pieces and cook in a giant stock pot. After the bacon gets crispy, add finely chopped onion/garlic. Add the navy beans and everything else on the list. Bring it all to boil, turn the temperature to low and let it cook for as long as possible (minimum 6 hours). If you need to add more stock or water...do it. If you are making the roast beef or pulled pork, you can put the stockpot in the oven with the meat. I'm sure you can also make this in a crockpot over the course of the entire day. The beans are delicious after 10 hours of cooking, BUT are even better the next day.

Sierra posted this on Sep 18, 2006 from the kitchen | | permanent link