Father’s Day BBQ

Clint Jolly of Great Thyme catering has a few DELICIOUS recipes for you to share with Dad for a Father’s Day BBQ!

BBQ to make your dad proud!

I have a special affinity for outdoor grilling with my dad. I grew up learning the butchering trade from him then onto the kitchen to learn to cook what I had cut. A good old-fashioned backyard BBQ sums up the experiences I’ve shared with my dad for most of my life. BBQ doesn’t need to be complicated, but it can’t be rushed. Take it a little slow and savor the moments with your friends and family before you savor the luscious meats from the grill.

Below are two basic BBQ necessities, a solid rub and sauce. I like the rub with a bit of a kick and the sauce to be a good balance of tangy and sweet. These recipe are good as they are, but don’t be afraid to tweak it a bit and make it your own with more spice in the rub or a little sweeter sauce. That’s the beauty of making your own!

BBQ Rub

Yield: 3.5 Cups

Time: 5 minutes

  • 2 C Kosher Salt
  • 1 C Sugar
  • 1 C Brown Sugar
  • 1 T Ground Cloves
  • 2 T Garlic Powder
  • 2 T Sweet Paprika
  • 1 T Cayenne
  • 1 T Ground Thyme
  • 2 T Black Pepper

Mix all ingredients in a bowl thoroughly. Store in an airtight container and it will last for months.

 

KC Style Sauce

Yield: 6 Cups

Time: 45 minutes

 

  • 3 Tablespoons Vegetable Oil
  • 1 Medium Onion, Finely Chopped
  • 4 Medium Cloves Of Garlic, Crushed Or Minced
  • 2 Cups Ketchup
  • 1/2 Cup Yellow Mustard
  • 1/2 Cup Cider Vinegar
  • 1/2 Cup Apple Cider
  • 1/3 Cup Worcestershire Sauce
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Dark Molasses
  • 1/4 To 3/4 Cup Honey (Start with a little and adjust to taste)
  • 1 Teaspoon Hot Sauce
  • 1 Cup Dark Brown Sugar
  • 1 Tablespoon Kosher Salt
  • 2 Tablespoons BBQ Rub From Recipe Above
  • 1 Tablespoon Cayenne

Heat oil in large saucepan and sauté onions and garlic until translucent and a touch caramelized. Add rest of ingredients and mix well with a whisk. Simmer for 20-30 minutes until thick and season to taste. Add more vinegar for a tangier sauce, honey for sweet and pepper for spice.

 

Fall Off The Bone Ribs:

Buy quality St. Louis style ribs from your butcher, about ½ rack per person. Rub generously the evening before with BBQ rub and refrigerate. To cook, keep it low and slow at first then up the heat to glaze with sauce.

If you have a smoker, set it to 225 degrees and cook ribs for 3-4 hours basting with apple cider every 30 minutes or so.

In the oven, put ribs in large dish with ½ cup apple cider and cover. Cook for 3 hours at 300 degrees.

After the first cook the ribs will be moist and tender. Baste with sauce and cook over medium high heat until just crispy and a little charred at the edges.

Melt In Your Mouth Pulled Pork:

Buy a whole bone in pork shoulder “Boston butt” from your butcher with all the fat left on. Rub very generously with BBQ rub the night before and refrigerate.

On a smoker- 225 degrees for 5-6 hours until meat is pulling from the bone.

In the oven- covered in a large pan with ½ cup apple cider for 4 hours at 300 degrees.

The meat will be falling apart at this point, remove the bone and shred with a fork or an electric mixer. The mixer is quick, but give you a little less texture in the meat. Mix in warmed BBQ sauce and eat away!

 

Brisket Like Butter:

Buy a choice or better brisket from the butcher. Have them trim it to ¼” fat on the cap and remove the fate from between the muscles. Mix the 1.5 cups of the BBQ rub with ¼ cup each yellow mustard and Worcestershire sauce to make a paste. Rub the brisket generously on all surfaces.

On the smoker- 200 degrees for 12 hours.

In the oven- 250 degrees for 10 hours, covered. 2 additional hours uncovered.

To serve, separate the two muscles with your knife and slice across the grain in 1/4’” thick slices. Serve with warm BBQ sauce on the side.