WHEN IN THE COURSE OF HUMAN DEVELOPMENT it becomes necessary for us, the citizens of the earth, to creatively improve the culinary art of barbe-que'n in our opposition to the overly commercialized bondage of "cue-be-rab" (barbecuing backwards); and to assume, within the realm of palatable biological reactions to which the laws of nature and nature's God entitle us, a decent respect for all the billions of human taste buds and savory barbeque desires; we the people declare a basic barbeque bill of rights which impels us to help halt, eradicate, and ultimately stamp out "cue-be-rab!"
        As the commercialized backwards "bottle-back" recipe methods pursue and invariably evince a design to reduce our backyard-picnics into burnt, half done, bland, badly seasoned, improperly pit-qued entrees, then it is the right of we the barbeque lovers of the world, to alter the cue-be-rab phenomenon and creatively change our recipe process for a more righteous saucy, down-home, wood-smoking, delectable, baste-marinating, barbeque'n methodology.


        CERTAIN "RIGHTS" ARE ABSOLUTELY BASIC to pit-smoking. You'll see them repeatedly in the recipes that follow, but here they are in summary form. If you follow these basic steps, your barbequed meats will always come out tasting qued down to the bone.
        1. Preparing Baste-Marinades: Always use recipe amounts of hickory liquid smoke.
        2. Marinating Meat Entrees: 30-minute hot marinade, or 4 hours at room temperature or overnight in refrigerator.
        3. Baste-Soaking Hickory Wood Chips: Spread out over white-ash-hot charcoals for smoke-flavor barbequing.
        4. Sear Seasoning: Browning and sealing in any coated meat seasonings before pit-basting.
        5. Constant Basting: Baste meat entrees with blended hickory flavored marinade (do not use sugar content sauces).
        6. Cover Top Pit: Keep down after each basting method and adding more baste-soaked hickory wood chips as needed.
        7. Glaze on Barbeque Sauces: Only after meat entree is mostly cooked and/or done.

(No Cue-B-Rab Allowed)

BARBEQUE SAUCE IS NOT BARBEQUE BASTE. Barbeque baste is a better all-around meat marinade. Most store-bought barbeque sauces and personal "secret recipe" sauces have a sugar content and should not be used to barbeque meat until it is nearly done. The brown sugar, honey, or molasses in sauces readily burns under a hot broiler or over a pit of hot coals. Meat burned on the outside, half cooked inside, is often the result, particularly with poultry and pork. Something I have tried to get over to the barbequeing public appearing on more than a few television shows since this book was first published a decade ago.

The traditional correct "Bobby-Que" southern-style method for barbequing meats and poultry is with baste-marinades. Some current and old-style barbecue baste recipes, many times used for marinades, are rather bland quick concoctions. Millions who crave some kind of pit-smoked barbeque try their best with a mixture of water, vinegar, and lemon juice, a very basic pit-smoking baste. Others improvise by adding garlic, onions, salt, and pepper...maybe a little Teriyaki or Worcestershire sauce and that's it. But even the most elaborately well-blended barbeque baste recipes of the barbecuing public usually lack a couple of essential contemporary ingredients- pure hickory liquid smoke, worchester and various fruit juice blends. Most baste recipes if liberally used keep the pit-qued meats moist and juicy. But juicy, with only a charred flavor, is a long way from that down-home traditional hickory-smoked [or mesquit-smoked] delectable delicacy.

"Pit-smoking" and "pit-quing" are words that I use interchangeably throughout this book. "Baste-marinade" is another frequently appearing term. I hope the various hickory-smoke blended baste-marinade and juice-blend marinade recipe methods included in this book will take you away from that store-bought "bottle-back" recipe method of using sugar-content sauces on raw or partially cooked meat. The crust of burnt sauce you end up with then is nothing less than what I call "Cue-Be-Rab!" "CUE-Be-RAB" you ask? Yes! The process of barbecuing backwards.


        THE BARBEQUE SAUCE RECIPES THAT FOLLOW are enough to serve ten to twelve people. In some cases, you will have sauce remaining for another barbeque. The sauces can be prepared one to two days ahead and stored in the refrigerator for five to six days, or frozen in a plastic container for up to two months. Sauce refrigerated for one or two days is zestier. Just as storing chili enhances its flavor the same thing happens when barbeque sauce is refrigerated. The blended spices, various vegetable ingredients, vinegar's, herbs, wines, and pure hickory liquid smoke are all accentuated in the pitqued entrees when sauces sit a couple of days before using.
        Do not use aluminum foil as a cover touching the sauce when storing it for a long period. The sauce recipes have an acid base (lemon, vinegar, tomato) that will eat holes in the foil. This also will taint the flavor of the sauce and of saucy meats wrapped in foil.
        Although my Hickory-Herbal Barbeque Sauce recipe is salt-free and sugarless, most of the recipes do contain various salt ingredients. When preparing the sauces, you can add your salt or salts after the sauce has finished brewing. The sauces are stirred and cooked down for a quasi-thick consistency. The concentration of flavors can also cause the sauces to become slightly saltier.
        The barbeque methods described in this guide largely call for the application of sauce when the meats are practically done. Sugar sweeteners in "secret" sauces and in store-bought barbeque sauces will burn over hot pit fires. My sauces (except for the sugarless herbal sauce) contain various sweeteners of brown sugar, honey or molasses and will also burn if put on meat entrees too soon.
        Barbeque'n with Bobby is an attempt to demonstrate my contemporary traditional "que'n" method and to halt the shake-and-bake, "bottleback" rec-
ipe methods of preparing so-called barbeque. The general barbeque information floating around reflects an oniony and garlicky misunderstanding of how to prepare ribs, poultry, links, burgers, and steaks. This commercialized misunderstanding has also insulted our taste buds. For righteously good southern, Texas style hickory-smoke barbeque, we cannot continue with the bottleback recipe method of putting store-bought barbeque sauce on raw meat and slapping it under the oven broiler or over a hot pit of charcoal. Unless you are a pit master who has perfected such a method of barbequing, you should avoid this approach.
        In this hickory-smoke pit-basting barbeque guide, I place barbeque sauces in the same category as gravies when it comes to "que'n" meats on the pit. The real traditionally savored flavor of down-home hickory-smoke barbeque is in the meat (after the marinating pit-basting process) not in the sauce. Zesty spicy-tasty sauces are added to seasoned entrees. While millions of people love meat entrees spiced with savory sauces, sauces should actually be brushed on the meats during the last minutes of pit cooking and served hot with the barbeque meal.

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