Ray Lampe - Dr. BBQs Big-Time Barbecue Cookbook

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Table of Contents

Im still not really sure how I got from Chicago truck driver to cookbook author, but I do know there have been many good people who have played a role in the journey. The best part of it all is that we were just having fun. It never crossed my mind that I was writing a book.

To the people below, you have played many different roles in my life, but this book could not exist without each and every one of you. I thank you with all my heart.

My mom and my dad
My grandma Julia
Dean and Denise Zentz
Dan Burdick
Jim Burns
Scott Barrett
John Petitti
John and Sue Beadle
Gary and Carolyn Wells
Bill Myers
Ed Roith
Mike Lake
Brian Andersen
Ray Basso
Nick Nicholas
Steve Benson
Mike Jay
John Ford
Marsha Russell
Bruce Ring
Anne Rehnstrom
Stephanie Wilson
Fast Eddy
Jim Nufer
Judy Stuckey
Mary Baran
Dave DeWitt
Scott Mendel
Michael Flamini
Katherine Tiernan
Amelie Littell
James Sinclair
Cheryl Mamaril
John Karle
Ralph Fowler
Marian Lizzi
Alice Baker

Alder wood. Imparts a light flavor that works well with fish and poultry, It is native to the northwestern United States, and is the traditional wood for smoking salmon.

Apple wood. Has a sweet, mild flavor and is used mostly with pork and game, but can be used for ham as well.

Baby back ribs . Tender pork ribs cut from the loin or back section.

Barbacoa . The Spanish word for barbecue, this generally refers to the head of a cow that is wrapped in cloth and cooked slowly in a pit,

Barbecue. As a verb in the most general sense, to cook outdoors. More specifically, to smoke meats by indirect heat and then to finish them with sauces. As a noun, it means the entire unit used to grill.

Barbecue sauce. A condiment used to finish the barbecue after the meat is smoked.

Bark. The crust of smoked meat formed by the rub.

Baste. To apply a mop, sop, or marinade during the grilling or smoking process.

Beef back ribs. Large ribs cut from the loin of the cow

Beef short ribs. Thick ribs cut from the bottom end of the cows rib cage.

Brining. Soaking meat in a salt and spice mixture prior to smoking.

Briquettes. A processed charcoal that looks and burns consistently.

Brisket The chest muscle of a cow and one of the favorite cuts of Texas-style barbecue.

Burnt ends. The blackened, crisp, fatty portion of the tapered end of a smoked brisket. A favorite in Kansas City barbecue.

Butt. The butt end of a whole pork shoulder. Also known as a shoulder blade roast.

Cherry wood. This wood is used for ham, but some cooks think that its smoke is too acrid.

Country-style spareribs. Meaty sections from the rib end of the pork loin.

Curing. Treating meat or fish with a salt and spice mixture prior to smoking.

Drip pan. An aluminum pan placed below the grill surface to catch fat, juices, and excessive basting sauces.

Grate. The metalwork holding the fuel in a smoker or barbecue.

Grill. The lattice of metal that the meat is placed upon for grilling or smoking. In a more general sense, the entire unit is called a grill or barbecue. As averb, to cook over the direct heat of flames or coals.

Grill brush. A brush with metal bristles used to clean the grill.

Hickory wood. This is probably the most famous smoking hardwood, the wood of choice in the Southern barbecue belt. It imparts a strong, hearty flavor to meats, and is used mostly to smoke pork shoulders and ribs.

Instant-read thermometer. A probe temperature device that tells the internal temperature of grilled and smoked meats in seconds. Do not use this as an oven thermometer.

Jerk. A style of smoke-grilling popular in Jamaica that uses an allspice and chili pepper-based marinade.

Lump. Charcoal or charred wood in its natural state.

Maple wood. This has a mild and mellow smoke that imparts a sweet flavor that is traditional for smoking ham but is also good with poultry, pork, and seafood.

Marinade. A seasoned sauce that meat is soaked in prior to cooking in order to tenderize it.

Mesquite wood. This is better for grilling than smoking because the smoke tends to be resinous and bitter. Despite all the hype about mesquite of late, few serious barbecuers use it exclusively except for the grill or for in-ground pit barbecues, because of their limited amounts of smoke. Mesquite is the strongest-flavored wood used in outdoor cooking, and it is popular with restaurant grills that cook meat for a very short time.

Oak wood. The favorite wood of Europe, strong but not overpowering. It is a very good wood for beef or lamb and is probably the most versatile of the hardwoods. Do not use acorns for smoking.

Pecan wood. This is similar to hickory, but milder. Its also a Southern favorite, and is becoming the smoking wood of choice in the Southwest because of the extensive pecan groves in Texas, New Mexico, and Arizona.

Picnic. A lunch in the park or the lower arm portion of a hogs shoulder.

Pig pickin. Slicing or pulling hunks of meat by hand from a pork shoulder.

Pit. A hole in the ground for cooking meats over coals; or a manufactured unit for smoking meats.

Rub. A dry spice mixture rubbed over meat prior to cooking.

Skewer. A metal or bamboo stick used to grill kabobs, seafood, and vegetables.

Skirt steak. Beef diaphragm muscle that is used for fajitas.

Slab of ribs. The entire side or top of the rib cage. Should be 13 bones.

Smoke ring. The pink ring just below the surface of smoked meat that proves it is true barbecue.

Smoker. A metal unit for smoking meats by the indirect heat method.

Sop. A basting sauce applied to the meat during the cooking process. Also called mop.

Spareribs. The lower portion of a hogs ribs. This term refers only to pork ribs.

Heres a list of barbecue events around the country. Contact information is provided for each event. For the most recent information, take a look at www.barbecuenews.com . Thats the best Web site for up-to-date barbecue cookoff information.

National Events

FEBRUARY

Houston Livestock & Rodeo Show,
World Championship Bar-B-Que
Houston, TX
www.hisr.com

National Barbecue Associations Annual
Conference and Exposition
Marriot Westchase Hotel, Houston, TX
Contact: National Barbecue Association at 512-454-8626 or www.nbbqa.org

MAY

World Championship Barbeque
Cooking Contest
Memphis, TN
Contact: Memphis in May, 88 Union Ave.,
Suite 301, Memphis, TN 38103, 901-525-4611 (MIM)

SEPTEMBER

Whose Sauce Is the Boss?
Montego Bay, Jamaica
Contact: Rocky Danner at 931-433-2651 or
rocbbq@vallnet.com (not sanctioned)

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