BOLDFACERS

Barbeque Tips

Ssssh. Don’t tell. This is the best barbeque sauce receipe for ribs. Ever. Remember when grilling your ribs to start with the meaty side down. The rib cavity will work like a cavity to hold in basting sauces. Sprinkle with a light coating of meat tenderizer before cooking. Turn the ribs over frequently during grilling. You can find many more barbeque recipes in the New England School of Barbeque cookbook. Now, (drumroll) the sauce:

Best Barbeque Sauce for Ribs
2-1/4 cups catsup
2-1/4 cups water
1/1/2 cup cider vinegar
2 teaspoons instant beef broth
1-1/4 teaspoons dry mustard
1 tablespoon chile powder
1 teaspoon black pepper
½ teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons Worcestershire sauce
2 dashes liquid hot pepper
1 tablespoon lemon juice
1 onion

In large pot, sauté the onion in oil until tender. Add remaining ingredients and bring to a boil. Reduce to lowest possible heat an simmer, uncovered, for 4 hours. Puree in a food processor or blender.

New England Barbeque Society
www.nebs.org/

Buy the right smoker

Jed regularly teaches cooking classes at the New England Barbeque Society, and he already knows the first question out of every student’s mouth: What’s the best grill? “No question,” Jed says, “We tell everyone to pick up the Weber Smokey Mountain cooker and smoker.” Say it loud. Say it proud.

Weber 2820 Smokey Mountain Cooker/Smoker
www.amazon.com/

Best in BBQ

When Jed’s needs a break from hot coals, he lets the folks at Blue Ribbon take the heat. “They have excellent barbeque,” Jed says, “And the side dishes are fantastic—freshly squeezed lemonade and cornbread. There’s stuff for people who don’t like barbeque, too.”

Blue Ribbon Barbecue
www.blueribbonbbq.com

Barbeque Beast!

Keywords: Epicurean

Business

Education

Chef

Jed LaBonte! Jed LaBonte! Jed LaBonte! Did you know that if you say your name 20 times fast, it sounds like "braised brisket"? Dude, we’re kidding. But really, if there is any justice in this world, your name would sound like that because you are an insatiable inferno of primal hunting macho instincts.

Cows? Wussies meant to be roasted. Pigs? Come on. They’re pigs. When Mr. Braised Brisket sees livestock, he thinks blue ribbon. Because he’s a contender. He spends weeknights perfecting dry rubs and weekends dragging his 18-foot jet-black cooker behind his red pickup to barbeque contests all over the country.

The Franklin native majored in business at the University of Massachusetts in Amherst but was derailed once he haphazardly picked up “The Thrill of the Grill,” by local chef Chris Schlesinger, of East Coast Grill fame. It might as well have been a best-selling thriller, because Jed read every page over and over. Soon after, he picked up a $53 Metco smoker, and his old business career went up in smoke. Hickory smoke.

Pitmaster, certified judge, teacher and mentor, yes siree, all in barbeque. A member of the board of directors at the New England Barbeque Society, Jed can spew pearls of wisdom about any meat, sauce, rub, wood chip, or coal. The meat is number one, he says. You got yourself a good hunk of meat, you don’t need sauce. A sauce is nice, if it’s kept simple. But here’s the main thing Jed tells all grilling wannabees: barbeque is about the food, see, but it’s also about friends, a back yard or even a side of the road, with the sun setting and an old pair of ripped jeans. Primal…and fun. Roar.

Uncle Jed’s Barbeque Team
UncleJed1@verizon.net

New England Barbeque Society
www.nebs.org