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Recipes From Sweet Baby Ray's

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Jul 3, 2009 5:54 am US/Central

Recipes From Sweet Baby Ray's

  Kansas City Coleslaw
Chef Paul Papadopoulos

Ingredients 
1/2 cup cider vinegar 
1/4 cup balsamic vinegar
1/3 cup sugar
1 chopped green onion 
1/4 cup very finely chopped yellow onion 
1/4 cup shredded carrot
1/4 tsp celery seed 
1/2  tsp ground black pepper
1-cup vegetable oil
8 cups shredded cabbage

Directions
Mix vinegar, sugar, salt, celery seed, pepper, in a non- reactive bowl and whisk in oil.
Add cabbage and toss to combine.

Yield 2 Qt


Sweet Baby Ray's Brisket
Chef Paul Papadopoulos

Ingredients
1 9-10lb. Brisket Choice
1 cup Brisket Rub
Sweet Baby Ray's Barbecue Sauce

Prepare your smoker for cooking at 200 degrees F using your favorite wood. Season your Brisket liberally with Brisket Rub. Smoke for 8 to 10 hrs. Cut the Burnt ends from the Lean Section of the Brisket into 3/4 inch cubes. Place the pieces in a perforated pan and smoke for another 1 to 1 1/2 hrs until the brisket is a little Dried out. Remove the pan from the smoker. Transfer the brisket pieces to a pan with no holes and stir in your favorite BBQ Sauce and return to smoker for 1 1/2 hrs. Burnt Ends are great for sandwiches, as a base for baked beans, or by themselves.


Kansas City Style Brisket Rub
Chef Paul Papadopoulos

Brisket Rub
Yield 3lbs
1 ¼ lb salt
2oz. Cayenne pepper
3 oz dried oregano
8 oz granulated garlic
8oz ground black pepper
10 oz paprika
3 oz dried thyme
5 oz onion Powder

Season your Brisket liberally with Brisket Rub. Smoke for 8 to 10 hrs


Smoked Barbecue Chicken
Chef Paul Papadopoulos

Feeds 4

Ingredients:
2.5 lb to 3 lb Chicken split 
1/4  cup Chicken Rub

Preparation:
Rub Chicken Liberally with chicken rub. Let marinate for at least 1 hour.
Adjust temperature of smoker to 250 F
If you have no smoker grill over medium heat until done (165 F)
Place chicken in smoker for 2 to 2 1/2 hrs
Make sure that internal temp of Chicken is 165 F
Cut Chicken into quarters and serve with Sweet Baby Ray's BBQ Sauce

Chicken Rub
Yield approx 3.5 cups
1 cup Paprika
1 cup Salt
1-cup brown sugar
3 T Onion Powder
1 tbs garlic powder
2 tsp cayenne pepper
1 T dry thyme
1T black pepper
3 T Poultry Spice

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