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Pitmaster J.T. 's recipes




Source of Recipe


nola


List of Ingredients




J.T.'s basic barbecue injection mix

¾ cup apple juice

½ cup water

¼ cup Kosher salt

2 tablespoons Worcestershire sauce

Combine the ingredients well to make sure the salt dissolves. Inject liberally into the meat and let rest before putting on the pit.

J.T.'s all-purpose barbecue dry rub
Makes about 3 cups

1 cup Turbinado sugar (cane sugar)

½ cup granulated sugar

1/3 cup Kosher salt

½ cup sweet paprika

1 tablespoon Cajun seasoning

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon black pepper

Combine all the ingredients and sift to incorporate the spices completely.

Heavy tomato-based barbecue sauce

½ gallon ketchup

2 ½ cups apple cider vinegar

1 ½ cups Worcestershire sauce

1 ½ cups water

2 cups sugar

4 cups dark brown sugar

¼ teaspoon salt

½ cup yellow mustard

1/3 cup vegetable oil

3 tablespoons chili powder

3 tablespoons paprika

2 tablespoons black pepper

Combine the ketchup, cider vinegar, Worcestershire and water. Bring to a simmer to assist in dissolving the sugars. Combine the remaining ingredients and add to the mixture. Simmer for 15 to 20 minutes over low heat. Let cool and hold for service at room temperature. Or, the sauce can be stored in an airtight container and refrigerated to use later.

Vinegar-based barbecue sauce

Makes about 2 ½ cups

1 cup white vinegar

1 cup cider vinegar

1 tablespoon brown sugar

1 tablespoon cayenne pepper

2 teaspoons crushed red pepper

1 tablespoon Tabasco

2 teaspoons Worcestershire sauce

1 teaspoon Kosher salt

1 teaspoon coarse black pepper

Combine all the ingredients in a saucepan and bring to a simmer. Simmer for 10 minutes and cool.

Carolina mustard barbecue sauce

½ gallon prepared mustard

1 ½ cups apple cider vinegar

5 cups cane sugar

1 tablespoon Cajun seasoning

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

Combine all the ingredients and slowly bring to a simmer. Keep a close eye as this sauce can scorch very easily. Stir frequently. Let cool.

Light tomato-based sauce

1 (28-ounce) can tomato puree

1/3 cup prepared mustard

3 cups water

½ cup apple cider vinegar

¼ cup Karo corn syrup

2 tablespoons lemon juice

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons chili powder

1 tablespoon dry mustard

1 tablespoon paprika

2 teaspoons onion powder

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon granulated garlic

Combine all the ingredients and slowly bring to a simmer. Stir frequently. Let cool.

. . . . . . .

Oh, and I must tell you about J.T.'s baked beans. He fries bacon with red bell peppers and onions, then adds canned baked beans, canned peaches, some peach pie filling, barbecue sauce and barbecue rub. Outstanding!


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