A Smokin' BBQ Transformation

Episode 1 - Roaming with Rosey Series

Ready to try it at home?

You’re in luck! Here are Chef Rosenthal’s summer-crowd pleasing recipes:

I Pig You Not - Chef's Best BBQ Beans

• Prep Time: 20 mins.

• Cook Time: 75 mins.

• Total Time: 1 hr. 35 mins.

• Serves: 4 people

Ingredients

• 1/4-pound bacon diced or any BBQ meat trimmings 

• 1/2 yellow onion chopped

• 1 red or green bell pepper chopped finely

• 3 cans (15 oz.) baked beans

• 1/2 cup of your favorite BBQ sauce or mine :)

• 2 tbsp. of your favorite BBQ dry rub

• 1/8 cup molasses

• 2 teaspoon hot sauce (I use Tabasco)

• 1/4 cup packed brown sugar

• 1/4 teaspoon coarse ground black pepper

• 1 tbsp. Worcestershire sauce

• 1 tbsp. yellow mustard

• Juice of two lemons

• Kosher Salt and pepper to taste

Instructions

1.  Preheat the oven to 400 degrees F.

2.  Heat a large skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.

3.  Stir in the onion and pepper and cook, stirring often, until everything softens, about 5 minutes. Stir in all remaining ingredients until well combined.

4.  Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and adding more salt, pepper or heat if desired. 

5.  Place the skillet (or transfer to an oven-safe dish) in the oven or in a closed propane grill and bake for approx. 30 minutes, or until bubbly and syrupy. Remove and let cool slightly before serving.

Hint: Wanna break up the prep time? You can make these ahead of time—they freeze very well!

No Smoke and Mirrors Here - Chef's Propane Powered Pork Ribs

• Prep Time: 10 mins. (24 hr. in advanced)

• Cook Time: 3 hr.

• Total Time: 3 hr. 10 mins.

• Serves: 4 people

Ingredients

• 1 slab St. Louis-style pork rib (approx. 2.5 - 3lbs.)

• 3 oz. of your favorite BBQ dry rub 

• 1 cups barbecue sauce of your liking (My Texas Pepper BBQ Sauce recipe is below)

• Sea Salt to finish (I recommend Maldon)

You’ll also need

• Wood Chips (we used apple wood)

• Aluminum foil

Instructions

Rub your slab of ribs heavily with dry rub 24 hours prior to cooking. Refrigerate overnight.

1.  Heat only one side of your gas grill to 300 degrees F.

2.  Optional: Place the soaked fruit wood chips in a foil pouch, wrap tight then make holes in the pouch with your knife and place over the fire on the (hot) side of the grill.  This will create a slow burning smoke.

3.  Place ribs bone-side up on the (cold) unheated side of the grill, as far away from the fire as possible; close the grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.

4.  Baste ribs lightly with barbecue sauce. Transfer to the heated side of the grill; char for 2 minutes with the lid closed. Flip and baste the second side with sauce. Cook for 2 minutes with the lid closed. Flip and baste the first side again with more sauce. Transfer to a cutting board and season lightly with sea salt.

Texas Pepper BBQ Sauce

Ingredients

• ¼ cup unsalted butter

• ½ cup white onion diced

• 2 cups water

• 1 can tomato paste 

• 3/4 cup dark brown sugar

• ¼ cup apple cider vinegar

• Juice of 1 lemon

• 2 tbsp. Worcestershire sauce

• 1 tbsp. smoked paprika

• 3 tbsp. BBQ dry rub

• 1 tbsp. coarse ground black pepper  

• 1 tsp. sea salt

Instructions

1.  In a saucepan over medium heat, melt the butter.

2.  Add diced onions and sauté until the onions are translucent.

3.  Add the remaining ingredients and stir until well combined.

4.  Bring the sauce to a boil, top with a lid, reduce the heat to low and simmer for 20 minutes making sure not to burn the bottom.

5.  Remove from heat and let cool slightly.

6.  Blend the sauce in a blender until the sauce is smooth.

7.  Serve immediately or transfer to a storage container and store in the fridge for up to 1 week.

More Episodes & Recipes

Cooking With Propane  Go to blog list page filtered for the category