Just because summer is almost over doesn't mean it's time to put the grill away.
FOX 5’s Holly Morris got BBQ tips from the experts at The BBQ Joint in Pasadena, Maryland.
Chef Andrew Evans, The BBQ Joint, Easton, MD and Pasadena, MD
The BBQ Joint Sweet Spice Rub
1 cup dark brown sugar
2 tbl. Hungarian Paprika
1 tbl. dry mustard powder
1 tbl. onion powder
1 tbl. celery salt
1 tbl. chili powder
1 tbl. kosher salt
2 tsp. tsp. ground black pepper
1 tsp. ground cayenne pepper
Combine all seasoning in a food processor and pulse for a minute or until well blended.
The BBQ Joint Smoked Meatballs- 4-6 Servings
MAKE AHEAD: You can make the meatballs a day ahead and smoke the next day--they will also freeze well either raw or smoked.
2.5 # ground beef (80/20)
1 cup minced white onion
1 cup minced carrots
1/2 cup bread crumbs
3 whole eggs
1 tbl. sweet spice rub
1 tsp. ground black pepper
1 tbl. kosher salt
1/4 cup sweet bbq sauce
1 cup or less of sweet bbq sauce for glazing
1/2 cup of hickory chips
Combine all the ingredients minus the BBQ sauce for glazing in a large bowl and massage until the meat mixture sticks to your fingers. Roll meat balls into 1 1/2 oz sizes and set aside on a sheet pan.
Prepare a charcoal grill for indirect grilling: Light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into a mound on one side of the grill. When ready to smoke simple sprinkle the wood chips on the charcoal to get them smoking.
To cook in a gas grill: Place the wood chunk or chips in a smoker box or a foil packet with fork holes puncturing the top to let smoke escape. Prepare the grill for indirect heat (fire up only one side). Preheat the grill to high. When smoke appears, reduce the heat to low as it will go, about 250 degrees.
Place the meatballs on the rack over the cool side of the grill or indirect side. Smoke over indirect heat as close to 250 degrees as possible until an internal temperature of 155-160 degrees. At that point take the 1/4 cup of BBQ sauce and place in a bowl. Toss about 10 meatballs in the sauce and serve immediately. Repeat as until the meatballs are used up.
The BBQ Joint Chicken Wings
MAKE AHEAD: You can make smoke the wings a day ahead and reheat to serve. They will also last up to 3 days in an airtight refrigerated container.
6 or more appetizer servings
36 jointed wings
1 cup of the BBQ Joint Sweet Spice Rub
1/2 stick (2 ounces of unsalted butter) melted
1 cup of your favorite dressing for dipping--I recommend Ranch dressing.
3 stalks of washed celery cut into 3 inch strips (optional)
1 medium size chunk of apple wood or 1/2 cup of soaked apple wood chips
1 medium size chunk of hickory or 1/2 cup of soaked hickory chips
Prepare a charcoal grill for indirect grilling: Light the charcoal in a chimney starter and let the briquettes burn until the flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into a mound on one side of the grill.
To cook in a gas grill:
Place the wood chunk or chips in a smoker box or a foil packet with fork holes puncturing the top to let smoke escape. Prepare the grill for indirect heat (fire up only one side). Preheat the grill to high. When smoke appears, reduce the heat to low between 275-300 degrees. Next in a large bowl toss the jointed wings with 1/2 of the rub and set aside. Spread the wings out on the cool, or indirect, side of the grill. Smoke the wings over indirect heat at 275-300 degrees until an internal temperature of 180 degrees. At that point take the wings off the grill and place in a large clean bowl. Add the 1/4 cup of melted butter and toss to coat then with the remaining 1/2 cup of BBQ rub sprinkle via a shaker or strainer on to the wings. Then toss again to coat. Transfer the wings in a pile to a plate and serve with your favorite dressing and celery sticks, if desired.
Sweet Barbecue Sauce
1 cup tomato ketchup
1/2 cup firmly packed brown sugar
1/4 cup honey
3 tbl. cider vinegar
1 tbl. Worcestershire sauce
1 tsp. kosher salt
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
1 tbl. molasses
1 tsp. red hot
Combine ingredients in a sauce pan and heat to a simmer for 30 minutes until well blended (the sauce should not reduce too much.) Cool and place in a sealed container ready to use.
2 qt. Cold water
1/2 cup of Kosher salt
2 tbl. sugar
1 tbl. cider vinegar
Place one cup of water in a small sauce pan. Add the salt and sugar. Stir over low heat until dissolved then add to cold water and vinegar. Before brining make sure brine is cold or below 40 degrees.
Chipolte Butter with Lime and Cilantro
1/4 cup unsalted butter softened
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1 tsp. chipolte peppers minced
1 tbl. cilantro chopped
1 tsp. kosher salt
Combine all ingredients in a bowl until well combined. After corn has grilled for 10 minutes on the grill in the husk (try soaking in milk for 6 hours first) peel back husk and smear generously with butter. Have paper towels handy!
WTTG FOX 5 & myfoxdc
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