Five barbecue-inspired dishes
Peckinpah’s Maple-Baked Beans
Recipe by Tyson Reimer, owner, Peckinpah Vancouver
Ingredients:
- 2.2 lbs. white beans, soaked overnight in water
- 1 pork hock, smoked
- 5 whole garlic cloves. chopped
- 1 white onion, julienned
- 1/4 cup brown sugar
- 1 tbsp kosher salt
- 1 tsp black pepper, ground
- 1/4 cup Dijon mustard
- 1/4 cup dark molasses
- 1/2 cup ketchup
- 1/4 cup maple syrup
- 1 ancho chili
- 1 guajillo chili
- 1 cup Buffalo Trace bourbon
Method:
- Strain beans and save the liquid.
- Combine ingredients in soup kettle, cover with liquid from soaking beans. Simmer on medium heat for three hours or until beans are tender.
- Take out pork, skin and debone, dice meat and return to kettle. Take out peppers, purée and return to kettle. Season with salt and pepper.
Yield: 10 servings
Chinese Barbecue Sauce (variation on Hoisin barbecue sauce)
Recipe by Will Tse, executive chef, Sequoia Company of Restaurants, B.C. Chinese Chef of the Year, Vancouver
Ingredients:
- 100 ml canola oil
- 1 large onion, diced
- 75 g ginger, fresh
- 75 g garlic, fresh
- 20 g ginger powder, ground
- 20 g garlic powder
- 25 g five-spice powder
- 250 ml Chinese cooking wine
- 1l hot water
- 2.5 l hoisin sauce
- 250 ml kecap manis (thick, sweet soy sauce)
- 100 ml Sambal oelek (ulek)
- 750 ml gluten-free soy sauce
- 20 g coarse ground black pepper
- 150 g brown sugar
Method:
- Heat a medium-sized saucepan; add oil and gently sauté onion.
- Add fresh ginger and garlic and sauté slightly without browning. Add ground ginger, garlic powder and five-spice powder. Stir constantly to avoid burning. Deglaze with Chinese cooking wine.
- Reduce heat and add other ingredients. Bring to a slow boil, reduce heat and let simmer for 20 minutes. Simmer and reduce by 25 per cent.
- Using a hand blender, purée until smooth; cool and set aside for later use.
Yield: Approximately 24 servings
Chipotle Barbecue Ribs
Recipe courtesy of Tabasco
- 15 lbs baby back pork ribs
- 283 g chipotle hot sauce
- 2 lbs Ketchup
- 227 g brown sugar
- 113 g cider vinegar
- 113 g mustard, dry
Method:
- Preheat oven to 130˚C (250˚F).
- Clean and rinse ribs. To avoid irritation, wear latex gloves and rub 1/4 cup of chipotle pepper sauce into ribs.
- Cut full racks in half, layer in six-inch hotel pan and cover tightly with foil.
- Roast in oven for three hours or until tender.
- Mix remaining ingredients together until well blended to make a sauce.
- Place ribs in single layer on a low heated grill. Brush generously with sauce, turning and brushing several times until desired doneness.
Yield: 20 servings
Marinated Flank Steaks
Recipe courtesy of Tabasco
- 6 lbs beef flank steaks
- 170 g onions, chopped
- 170 g carrots, sliced
- 113 g celery, chopped
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, chopped
- 1.5 cups rice wine vinegar
- 3/4 cup sesame oil
- 2.5 cups hot sauce
Method:
- Lightly mark steaks on both sides. Place steaks in hotel pans.
- Combine onions, carrots, celery, garlic and ginger in bowl of food processor; process to a smooth paste.
- Add rice wine vinegar, sesame oil and hot sauce; process for two minutes.
- Pour mixture over steaks, then cover and refrigerate six hours or overnight.
- Broil each steak, coated with marinade, under medium heat for four to five minutes on each side or until medium rare.
- Let stand several minutes before slicing. Slice thinly across the grain.
Yield: 24 servings