Notes about Recipes in this book

• Bibimbap

  • Delys77 on October 17, 2023

    The sauce is very good but quite spicey and the recipe yields too much. You could likely halve the amt of sauce and still have plenty. Overall a very healthy and very tasty dish. I used fresh mushrooms and sauteed all the veg instead of boiling. Ommited sprouts and fernbrake.

• Alabama-style chicken sandwiches with white sauce

  • babyfork on May 24, 2018

    2011- I recently bought an electric smoker and decided to try this recipe for a large backyard BBQ party yesterday. I smoked 10 large bone-in breasts and six legs. I didn't use the recipe's rub since I had extra rub from making pulled pork and used that up. But I did baste with the white sauce and then removed the skin and shredded the chicken. Served the white sauce on the side and it was the surprise hit of the party! Every shred of chicken was gone. I put out white hamburger buns along with pickle chips, jalapenos, and chow chow relish and guests made their own sandwiches. I will definitely be making this again. Delicious!

  • babyfork on September 02, 2019

    Almost 8 years later and this is still one of my easy favorites. Nowadays I usually spatchcock two or three 4lb chickens, rub them with mayonnaise and whatever poultry rub I happen to have. Then I shred the meat while still warm. The Alabama white sauce is what makes this so good!

• Baby back ribs with sweet and sticky sauce

  • Frogcake on January 04, 2019

    This was a good rib recipe, quite yummy. Definitely a repeat. I held back half a cup of sugar in the sauce, and replaced half a cup of white sugar with dark brown sugar (so I didn’t add the two tablespoons of brown sugar). I think this was a good decision because the sauce was sweet enough with the full cup of honey, and the balance of flavours was very good. The ribs braised in my oven, with occasional basting, for three hours.

• Chile-rubbed smoked lamb (Barbacoa)

  • babyfork on June 02, 2015

    Combined this with the Tacolicious recipe for Lamb adobo taco with spices and orange. Did not make the tomatillo sauce. I made the rub from this recipe and smoked the lamb for about 2 and a half hours with apple wood. I then put it in a dutch oven with the citrus adobo sauce and braised for another couple hours. Pulled the lamb and mixed in some of the adobo sauce and served with more sauce on the side for a "Make-Your-Taco-Party". This was the sleeper hit. People were raving about it and there wasn't a scrap leftover.

• Brett Schreyer's competition pulled pork

  • Macminou on December 01, 2015

    Absolutely superb. I did not have the apple juice or peach nectar and i was fresh out of onion powder, but the pork tender, moist and very tasting. I roasted it for 5-6 hours at 275C

• Barbecued baked beans

  • babyfork on April 30, 2015

    These were very good. My nephew said that they were the best baked beans he'd ever had. I wouldn't go that far, but they were yummy. Note: The actual recipe states that you can add leftover brisket OR pulled pork. This isn't reflected in the Eat Your Books ingredient list for this recipe. I used some homemade smoked pulled pork in mine and it definitely pushed it over the top (in a good way).

  • babyfork on October 14, 2015

    Update: Made this recipe again and for the barbecue sauce I used the recipe for "Sweet and Smoky Barbecue Sauce" from Pure Pork Awesomeness by Kevin Gillespie. I entered them in the Bean Contest at the 2015 Marin County Fair and came in 2nd place for a red ribbon. I made them the day of and they were very good, but I think they would have been even better the next day. The audience at the fair devoured the remainder, so I'll have to test that theory another time!

• Barbecue spaghetti

  • whitewoods on February 24, 2019

    My first time making barbecue spaghetti. Yes, I see why they call it that. It has that flavor. I think it was a little too much cayenne pepper, though. If I made it again, I would reduce it to 1/4 teaspoon, but I like things very mild.

• Tennessee-style mustard coleslaw

  • okmosa on April 10, 2020

    Tennessee style coleslaw may be an acquired taste. I’ll admit I only used half the salt and pepper since the full amount seems just too much. And only half the mustard. It was okay to try something new but didn’t win me over.