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2013

E D I T E D B Y AMY ELISA KEITH

Real
Dads,
Real
Barbecue
GRILLED OR SMOKED, RUBBED OR SAUCED, 3 GRILL MASTERS SHARE THEIR MOUTHWATERING,
TRIED-AND-TESTED RECIPES. B y A M Y e L i S A K e i T H

hether you call him Grill

Daddy or Pops the Pit Master,
theres something about dads
and barbecue that is as all-

American as apple pie. They

talk a big game and walk it,
these no-nonsense men with
grease on their hands, sweat
on their brows and meat on
their minds from sunup to
sundown. Real pit masters
pride themselves on perfectly
tender ribs, kickin chicken
and a secret sauce that just

cant be beat.
I came up with my seasoning by experimenting
and trying to get a signature
taste; its what we call the
Q-Team Taste, says Walter
Harris of San Luis Obispo,
Calif., of his signature seasoning thats a hit at monthly
church barbecues. Once grill-

ing 1,000 pounds of tri-tip in

a weekend, Harris, who has
three sons, prides himself on
barbecuing in bulk. I have
a five-gallon container in the
garage, so I will mix a batch
of seasoning, five gallons at a
time. Its serious business.
Detroit resident Bill Carter
honed his cue chops growing

june 2013

/ v i s i t e b o n y. c o m

63

Food

up in Alabama, and hes

been known to marinate
pork ribs, chicken and
even turkey drumsticks
for up to 48 hours. Thats
the No. 1 thing, says
Carter of the marinade
that is required to bring
out the flavors of the
meat. But instead of a
traditional dry rub, which
many use, Carter swears
by a blend of cayenne pepper, paprika, salt, pepper
and Italian seasonings,
plus a steady basting technique. The major mistake he says novices make
is saucing meat too early
on the grill. Be sure you
put the sauce on the meat
at the right time, because
the meat tends to burn if
its put on too early.
But in Snellville, Ga.,
its all about the fire being
just right. Youve got to
have charcoal. Let that
gas grill go, says husband
and father of two Volzie
Griffin Jr., who made his
own monster grill that can
cook up to 10 slabs of ribs,
multiple chickens, and
even deep-fry a turkey.
Charcoal is the way to go.
No real grill masters use
gas, he says. An old family secret is pecan wood to
perfect that smoky-moist
flavor. His time-honored
tool? A spray bottle. I
wont reveal whats in it,
but lets just say you put it
on the meat as it gets going. Its a little sumthin,
sumthin, laughs Griffin.
Its got a little beer in it.
Thats all Ill say.
Each baron of the grill
has his own methods of
turning out stellar barbecue that is tender on the
inside and slicked with a
tangy sauce on the outside. So without divulging
all their secrets, these
dads share their downhome recipes for serving
up the perfect plate of
finger-licking barbecue.

64

Bill Carter,
63
Saucy AlabamaKnown for:

style pork ribs and sweet rolls

Secret weapon:

Salting ribs on the grill

His best advice:

Dont place your meat

too close to the fire
because you want it to do
more smoking than you
want it to do cooking.

Harris has passed

down his cue skills
to his three sons.

WalterSanta
Harris,
63
Maria-style tri-tip beef, ribs and BBQ chicken
Known for:

Secret weapon:

An open-air barbecue pit with a crank

to lower and raise the meat

His best advice:

Cook it low and slow.

Beef with
Elder Harris
| Tri-Tip
Cumin n Lime
1Marinade
2| Q-Team
Chicken
Serves 4

Serves 68

ingredients:
INGREDIENTS:

1 tri-tip roast (between 2 to

4 pounds)
1 cups beef broth
cup lime juice
cup olive oil
cup ground cumin
3 tablespoons ground coriander
5 cloves garlic, minced
Directions:

Remove all fat and connective

tissue from one side of the tri-tip.
Prepare marinade by combining all remaining ingredients in a
bowl and whisking. Place tri-tip
in baking dish; pour marinade
over beef and cover. Refrigerate 6 to 24 hours. Remove tri-tip
from marinade. Barbecue over
medium-hot coals (or oak wood),
meat (without fat) side down to
sear; turn occasionally, cooking about 35 minutes for rare
or longer for desired doneness.
Remove all remaining fat and
connective tissue from the other
side. Let meat rest 5 to 10 minutes. To serve, cut tri-tip across
the grain into thin slices.

v i s i t e b o n y. c o m / j u n e 2 0 1 3

1 cup salt
1 tablespoon granulated garlic
cup paprika
cup black pepper
1 teaspoon thyme
1 whole chicken, cut into 6
pieces
Pinch cayenne pepper

Old-Fash| Bills
ioned Barbecued
3
Ribs & Chicken
Serves 4

Ingredients:

cup Stubbs Mopping Sauce

Bar-B-Q Baste
cup Goya Mojo Criollo Marinade for Chicken, Pork & Beef
cup Lea & Perrins Worcestershire Sauce
cup vinegar
1 16 ounce-bottle Sweet Baby
Rays Barbecue Sauce
cup sugar
teaspoon lemon juice
1 slab pork ribs
1 whole chicken, cut into
6 pieces
Salt
Black pepper
Garlic salt powder
Paprika
Ground red pepper

Sauce:

1 pint ketchup
1 pint cider vinegar
cup molasses
cup Worcestershire sauce
2 tablespoons black pepper
2 tablespoons salt
Directions:

Combine spices thoroughly and

rub onto each piece of chicken;
place in dish and refrigerate 6 to
24 hours. Remove chicken from
dish and barbecue over mediumhot coals or red oak wood, turning occasionally. Cook for 1
to 2 hours or until done. While
barbecuing, combine all sauce
ingredients and cook 20 to 30
minutes over low heat, stirring
often. When chicken is just about
done, cover with sauce. Serve
with additional sauce, if desired.

Directions:

Wash ribs and chicken, then

place meat in aluminum pans.
Season to taste on both sides
with salt, pepper, garlic salt,
paprika and ground red pepper.
Place aluminum foil over meat
and refrigerate for two days. On
cooking day, mix mopping sauce,
marinade, Worcestershire sauce
and vinegar in saucepan and
bring to a boil until completely
mixed. Set aside to cool.
Place coals in cooker and light.
Clean grill with hard brush while
coals warm up. Place meat on
grill at highest height level. Baste
meat with mopping sauce mix
on both sides throughout the
grilling process. Cook until done
(golden brown). Note: Chicken
will be done before ribs. Prepare

o p e n e r : B i a ly / S t o c k F o o d M u n i c h / S t o c k F o o d

Live

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Food

Volzie Griffin
Jr., 46
Ribs, fish, baked beans

For Carter,
Pork is it.

Known for:

Secret weapon:

Spray bottle of secret basting liquid

5|

Granddaddys
Down-Home
Barbecue Seasoning
Makes enough for 1 whole
chicken or 1 slab of ribs

Ingredients:

cup ground black pepper

cup garlic powder
cup McCormick
Season-All
1 teaspoon red cayenne
pepper
Directions:

the barbecue sauce by pouring

it into saucepan, then add sugar
and lemon juice; bring to a boil.
While meat is still on the grill and
nearly finished, coat meat with
the barbecue sauce, turning frequently and being careful not to
burn the meat, about 5 minutes.
Slice and serve.

4|

Mama Lous
Homemade
Butter Rolls

Makes 36 Rolls

Ingredients:

1 cups milk
cup sugar
cup Crisco
2 cakes yeast
cup water
1 egg
5 cups all-purpose flour
Pinch salt
2 sticks softened butter
(or butter substitute)
Directions:

To make the dough, pour milk,

sugar and Crisco into saucepan;

warm until Crisco melts. Place
yeast cakes and lukewarm
water in one jar and shake until
blended. Place egg in second
jar and shake until egg white
blends with yolk. Pour flour into
large mixing bowl, then add milk,
sugar and Crisco mixture into
bowl with flour; add salt. Add
egg to bowl with flour. Add yeast
mixture to bowl. Stir until dough
thickens. Cover bowl when
dough thickens; allow dough to
rise for 1 hour. Flour a board and
place thickened dough on it.
Knead dough and roll flat onto
board. Use small glass to cut
dough into 36 biscuit-sized rolls.
Brush butter on the top of each
roll and fold roll in half. Place
folded rolls on greased cookie
sheet; brush butter on top of
rolls, again. Place waxed paper
over folded rolls and allow dough
to rise for 1 hour. Preheat oven to
350 degrees. Cook rolls for 25
minutes or until golden brown.
Brush butter on top of rolls, and
serve warm.

Growing up roughing it out in the woods, I got

an opportunity to learn how to appreciate cooking
outdoors, and it was just something I enjoyed.
Bill Carter

66

v i s i t e b o n y. c o m / j u n e 2 0 1 3

In a small bowl, mix all

ingredients together, then put
mixture into a shaker for easy
seasoning. Sprinkle generously
on both sides of meat, and marinate overnight. Grill meat over
charcoal and pecan wood
chips, if desired.

| SouthernStyle Barbecue
6
Baked Beans with
Ground Beef

Serves up to 18

Ingredients:

8 slices bacon
1 pound ground beef

His best advice:

Dont poke the meat. When

you poke it, you let the
juices out. A lot of guys
make that mistake. When
the juice goes out, its
over with. You just have
to know when its done.

1 medium onion, chopped

finely
1 large green bell pepper
chopped finely
3 large cans Bushs Country
Style Baked Beans (28 ounces
each)
1 cup Sweet Baby Rays
Barbecue Sauce
2 teaspoons dry mustard
2 tablespoons Dijon mustard
1 teaspoon cinnamon
Directions:

Broil bacon in oven until it is partially cooked; remove from pan

and drain on paper towels. Brown
ground beef in saut pan until
done; remove from pan and drain
excess oil. Adjust oven rack to
lower-middle position and heat
oven to 350 degrees. Place
onions and bell pepper in a skillet and saut until tender, about
5 minutes. In a large bowl, add
beans and remaining ingredients;
stir well to mix. Pour flavored
beans into a greased ovenproof
13x9-inch pan. Top with bacon,
then bake until beans are bubbling and the surrounding sauce
is the consistency of pancake
syrup, or about 2 hours. Remove
from oven, let stand to thicken
slightly, and serve.

You just have to know

when its done, says Griffin.