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daddywoofdawg
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Joined: 22 Jul 2008
Posts: 3892
Location: Starkweather,ND
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 Posted: Feb 13 2011 Post subject: |
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| JAllen wrote: | | daddywoofdawg wrote: | BBQ Sauce Recipes
I have included three basic BBQ sauce recipes - one for each type of main ingredient. Make the basic barbecue sauce by following the recipe, then start experimenting to develop your own signature sauce.
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daddywoofdawg, thank you very much.
regular can of tomato sauce -poor quality here
tomato paste - poor quality here
brown sugar - don't have it
teaspoon cayenne - nope
Worcestershire sauce - nada
balsamic vinegar - no no.
any ideas for substitutes? when we get fresh tomatoes in May, we can start making our own sauce/paste. we've done this for ourselves for years. |
Try Chinese Barbecue Sauce (Char Sui),hoisin sauce
brown sugar is white with molasses in it.you can sub white sugar and molasses.
tomato: make your own in factory portions!You can always just go east coast mustard base sauces.
vinegar: rice wine vinegar works,apple cider vinegar works very well I use that.
cayenne:use your local dried pepper.Don't really need it, I don't use it for,my basic sauce.
Worcestershire sauce:it can be made but I wouldn't bother
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Teleking
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Joined: 26 Sep 2007
Posts: 4139
Location: Maine
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| Posted: Feb 13 2011 Post subject: |
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So what type of spices do you have to work with regionally? Being on China’s border you might want to think putting something together with what you can get your hands on. You can call it authentic Canadian BBQ or as close to American BBQ you can get with Chinese spices. 
This we site lets you search recipes with what you have on hand.
http://allrecipes.com/Search/Ingredients.aspx
Cheers
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JAllen
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Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek
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| Posted: Feb 13 2011 Post subject: |
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| Rockpyle wrote: | Keep your head up, you're doing a yeoman's job with what's been thrown at you!
Rock |
Rockpyle, thanks for the encouragement! We're planning Valentine's day right now. Normally, we're not open Mondays, but we're gonna give it a go. The lamb re-heated excellent, better than out of the pit. Yesterday we gave samples to the few who came in. They ate everything, and one guy even brought the empty plate over to me (I don't know why) and said it was excellent and shook my hand.
kcmike, thanks for the recipe ideas. Yeah, we're making due with what we have. I'll try to post our improvised rubs and sauces recipes here so you can all have a laugh. Today's Sunday, so we're spending some much needed time with the "destroyers" our 2 & 3 year old boys.
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JAllen
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Location: Bishkek
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| Posted: Feb 13 2011 Post subject: |
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| Teleking wrote: | So what type of spices do you have to work with regionally?
Cheers |
Teleking, thanks for the link. Love your avatar and cool commentary around TSM. Here, most meat is seasoned with salt, pepper, cumin. Pretty simple. The kabob guys (they're everywhere) use marinades from kefir to cut onions, to tomatoes...maybe some vinegar here and there. Pretty simple. They do the cooking over natural coal from the ground. There is a place or two that orders mesquite from Kazakhstan, but that does nothing for meat quality. Everywhere tough meat. If we can somehow turn out consistent bite-through beef and lamb, we have a chance of being in the money. Since Jan, beef and lamb prices are up 35%, that's a rocket shot around here. At least we have the bar.
Sasha came down with pinkeye today. He had one eye swollen shut as he helped mix the salt and sugar for the brine for the half lamb leg. It went in today at about 2. We'll take it out tomorrow at 10am, season and start smoking at 12. It should be done before 5.
Friday, we had a record day. 17 tables and almost $200. That was the Lopez day.
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kcmike
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Joined: 06 Apr 2010
Posts: 220
Location: Kearney, MO
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| Posted: Feb 14 2011 Post subject: |
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JAllen, I think you'll be happy with the results from the brine and hot smoke. Just be sure you tie up the roast so it stays as compact as possible before you put it in the smoker.
However, if the tenderness still isn't exactly where you want it after this process, there's still one more thing you can do. Still bone it out, still brine it and smoke it, but only till around 165º-170º then put it in a metal pan with some lamb stock or beef broth or just plain water if that's all you have, cover it tightly and then braise it in your oven for a couple hours. This will definitely give you a bite-through tender lamb. For added flavor, you could also add whole garlic, rough chopped onion and rough chopped carrots to the braising liquid.
Good luck!
Mike
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Harry Nutczak
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Location: The Northwoods
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| Posted: Feb 14 2011 Post subject: |
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| kcmike wrote: | For added flavor, you could also add whole garlic, rough chopped onion and rough chopped carrots to the braising liquid.
Good luck!
Mike |
Good call!
I would suggest saving the stock from one batch to use for the next, (give it a full boil in between) or make a vegetable stock from browned root vegetables to use for the braising. Maybe even a splash of some cheap wine without a noticable content of turpentibe in it. (kidding on the turpentine)
Almost any fresh meat can be made good, you just need to find the technique that works for what you have available to you. Fly me out, I'll spend a week helping you if you want, I should have some time in April.
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JAllen
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Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek
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| Posted: Feb 14 2011 Post subject: |
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| kcmike wrote: | I love this thread! Best one on TSR!
JAllen, I love your dry wit and sense of humor. Many times you've made me laugh. We're rooting for your business over here in Missouri too!
Mike
Oakridge BBQ |
kcmike, thanks again. My late grandfather was from Missouri. He taught me catfishin' (and how to prep em' with nails in the head), how to field grounders, and the importance of a firm handshake. If he was reading this thread, he'd say, "JAllen, about your business... now you gotta 'throw the cobs to it."
Being from Missouri, you might know this expression.
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Last edited by JAllen on Feb 14 2011; edited 1 time in total |
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JAllen
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| Posted: Feb 14 2011 Post subject: |
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| Harry Nutczak wrote: | | kcmike wrote: | For added flavor, you could also add whole garlic, rough chopped onion and rough chopped carrots to the braising liquid.
Good luck!
Mike |
Fly me out, I'll spend a week helping you if you want, I should have some time in April. |
Harry, you got a passport? April is likely revolution month, is that okay? There might be machine gun fire in the distance and looters around the city. Can you stay at least 2 weeks? Can you stay in the JLoRoom? You might have to manage the Moscow airport transfer yourself, which is not too tough as the airports are half a mile apart. You've seen our pit? We don't have an Oyler. Have you seen the pics I posted of our meat markets?
Having said that, a visit would be a blast. This place is way underrated. I have no doubt you could help us a lot. I have no doubt you would return saying, "Wow, now that was interesting."
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Harry Nutczak
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Joined: 01 Mar 2007
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| Posted: Feb 14 2011 Post subject: |
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| JAllen wrote: | April is likely revolution month, is that okay? There might be machine gun fire in the distance and looters around the city. Can you stay at least 2 weeks? Can you stay in the JLoRoom? You might have to manage the Moscow airport transfer yourself, which is not too tough as the airports are half a mile apart. You've seen our pit? We don't have an Oyler. Have you seen the pics I posted of our meat markets?
Having said that, a visit would be a blast. This place is way underrated. I have no doubt you could help us a lot. I have no doubt you would return saying, "Wow, now that was interesting." |
It actually sounds like an adventure that I would enjoy, I understand your area has some decent precious minerals, I'll bring my gold pan, a few pistols with ammunition, and have some fun, Maybe I could bring a kalashnikov home for a souvenir too.
I will need to get another passport though, Mine went missing a few years back. I am far enough up in the northern part of the country where I could pass as a Canadian with my dialect.
the J-Lo room? only if you have sir mixalots hit playing 24-7!
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12TH AV SMOKERS
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| Posted: Feb 14 2011 Post subject: |
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How about since lamb is most plentiful you make some sort of smoked lamb meatloaf / fattie served open face on a slice of bread wih gravy... ? just a thought.
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JAllen
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| Posted: Feb 14 2011 Post subject: |
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| 12TH AV SMOKERS wrote: | | How about since lamb is most plentiful you make some sort of smoked lamb meatloaf / fattie served open face on a slice of bread wih gravy... ? just a thought. |
I certainly need some bbq lamb/beef thingies that I can serve in 50-100 gram portions to go with beer. We served some hot pulled pork and people said it needed to be cold.
I'm getting the feeling that not a lot of people are wanting to sit down with a knife and fork, but will throw chunks of something in their mouths while drinking beers all night long. I'm thinking spicy/salty and not too expensive.
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JAllen
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| Posted: Feb 14 2011 Post subject: |
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Bump in the road.
I showed up today to find a couple surveyors out in front of our round building. I ran out and asked them what they were up to. They said they were surveying to repair the road that serves our parking lot. They said that they would probably be closing the road for a month this summer, which means the road will be closed the whole summer as the workers lollygag. Unfortunately this will close off the main access to our parking lot.
Not the best news for business.
This presents a challenge. We have another entrance road to our parking lot that's kind of a back entrance. We're gonna have to condition customers to use this. Also on the website we're gonna have to do some 'splainin'.
This is the kind of curveball that's hard to plan for. Potential disaster. It would have been worse had I not seen them and asked.
Sasha just went for some string to tie up this evening's brined lamb leg.
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JAllen
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| Posted: Feb 14 2011 Post subject: |
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[quote="Harry Nutczak"] | JAllen wrote: |
the J-Lo room? only if you have sir mixalots hit playing 24-7! |
We're piping our main hall music down there this week. All the wires are in.
Sir what's a lot?
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JAllen
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| Posted: Feb 14 2011 Post subject: My very own personal KGB agent |
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Kapustin. We've known this guy for about 10 years. Never had a job more than a couple months. Worked in Bishkek's first internet club in 2000 and gave the teenage future Mrs. JAllen discounts on internet service. Worked at the Russian embassy for a few months. Previously a sailor in the Russian navy. Not married and have never seen him with any friends. His knowledge of English vernacular is shocking. Never held a job, always has money and always wears a tie.
He's been in a lot lately, sitting at the bar, drinking tea and taking lots of pictures with his cellphone.
Well, Kapustin has been on the wagon for the past two years, and he came in Saturday and had me open a bottle of wine for him. I protested for awhile, before giving in.
After the first bottle, he starts telling me how he learned English from a Brit who defected to the ussr in the 80s. Said the guy was always paranoid the Brits would catch him.
Kapustin has been joking I'm up to no good. Spending lots of years out here, speaking the language, showing up in Bishkek days after the 05 revolt, etc. I told him, "I'm just a BBQ man from Canada."
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kcmike
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Joined: 06 Apr 2010
Posts: 220
Location: Kearney, MO
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| Posted: Feb 14 2011 Post subject: Re: My very own personal KGB agent |
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| JAllen wrote: | | Kapustin has been joking I'm up to no good. Spending lots of years out here, speaking the language, showing up in Bishkek days after the 05 revolt, etc. I told him, "I'm just a BBQ man from Canada." |
Me thinks he thinks you're some kind of international spy or secret agent or something...  Perhaps the road construction outside isn't just a poor coincidence....
How'd the lamb turn out???
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JAllen
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| Posted: Feb 14 2011 Post subject: |
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packed, swamped, they ate everything, drinking everything.
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JAllen
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| Posted: Feb 14 2011 Post subject: Re: My very own personal KGB agent |
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| kcmike wrote: | [quote="
How'd the lamb turn out??? |
salty
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kcmike
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JAllen
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| Posted: Feb 15 2011 Post subject: Re: My very own personal KGB agent |
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| kcmike wrote: | | JAllen wrote: | | kcmike wrote: |
How'd the lamb turn out??? |
salty |
That's cool. Salty can be easily fixed. How was the flavor and tenderness? |
Next time we'll wash the brine off before rubbing. Flavor and tenderness were okay. The piece was a half upper leg, maybe smallish. I pulled at 177 partly for this reason, and partly because people were screaming for food.
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JAllen
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| Posted: Feb 15 2011 Post subject: |
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Where did all these people come from!? All three vips are hummin' the main hall has turned over twice. Mrs. JAllen said people are arguing in one of the vips and because of that they're drinking more. Everyone's sweating. Should have made way more bbq. Way more.
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