Jims Galley

Jims Galley

Sunday, November 2, 2014

BBQ-Jim’s reveals his secret and all time best pulled pork recipe from Jim’s Bar B Q (JBBQ)

I had a unique opportunity for a period of two years to partner with two of my close friends and start a smoke house BBQ restaurant featuring my own recipes located at Victorian Station in Phoebus Virginia. The venue was nicknamed “The Big Pink” because the old Victorian building was painted the color of pepto bizmol. My partners gave me free reign to do the menu how I wanted and featured many dishes we had cooked on Jim Baugh Outdoors TV. The JBBQ story with all of its uproarious humor is chronicled in my new book “AFTERMATH” and I am posting the number one recipe here in Jim’s Galley.
JBBQ smoker, wood deliver, and pitshack in the back

To me, any BBQ smoke house has to cut its teeth on pulled pork. In other words, the pulled pork has to be the center of the menu and done to perfection. If a BBQ joint does not have at least decent Q, then the rest of the menu will probably suffer. My thought at JBBQ was two things, have the best pulled pork that could be found anywhere, and serve ribs that people would stand in line for. We accomplished our goal on both points.

To be fair, there are a lot of different variations in Q. Some like it smothered in brown sauce, others like it not even smoked, and some like huge chunks of fat and gristle in their Q. None of these things are a part of JBBQ. I designed the best recipe and sold it regardless of what people told me they liked. Our customers LOVED JBBQ and many North Carolina fans of the NC Hickory Q would come to our restaurant and fall in love with our recipe. There just is nothing else that has the complexity and layered flavors that JBBQ has.
The band Rickey Shack at JBBQ enjoying dinner

Where did the recipe come from? I have been asked that a lot over the years. It is an original recipe that covers a lot of different cooking techniques from all over the world. From California, to North Carolina and even Jamaica. (Notice we skip Memphis and Kansas City.) If you’re a fan of heavy brown thick sauce mixed with non smoked Q, then don’t waste your time with this recipe. Go dine at McDonalds and have their McRib sandwich.

I must give credit to Captain Earl Williams who also owned and ran a great BBQ restaurant in Roanoke Virginia. Captain Earl and I have together been working on the perfect Q recipe for over 30 years. While my recipe is still quite different that his, I did use one key ingredient and technique for cooking Q.—THE PAN TRICK!
JBBQ at Jim's Bar B Q at "The Big Pink"

The good news is you can make this Q right at home, you do NOT need anything commercial and you can use the most basic of smokers or grills. The size of the grill is only determined by how much Q you want to make at one time. This is really an EASY recipe however does take three times the amount of time as regular Q and there are some MUST have ingredients that you cannot substitute.

The other thing about this recipe is the finished product is extremely flexible in other dishes. At my restaurant we added an entire Tex Mex menu of burritos, massive nachos, soft tacos, all made with this pulled pork recipe. This Q as in most, does freeze very well and is inexpensive to make.
Karen Benson to the left, Chris Jacobson to the right and
 center my daughter Casey, my JBBQ partners.

Here we go! First you need to know that if you want your JBBQ pulled pork dinner for Saturday night, you will need to start prepping it on Wednesday.







JBBQ SAUCE


JBBQ uses very LITTLE sauce, but it is homemade and is a necessary ingredient. For the sauce here is what you do.

1 Gallon of apple cider vinegar. Put it in a large pot on the stove and crank it to medium and add:

8 cups ketchup
3 tbsp coarse black pepper
4 tbsp sea salt
2 tbsp Worchester sauce
3 tbsp cayenne pepper
2 tbsp white pepper
3 cups crushed red pepper flake
2 tbsp white sugar

Heat until all ingredients are dissolved then put in container in the fridge.

Making JBBQ at home-EASY!!


JBBQ
Here are the things you will need to make JBBQ.

JBBQ Sauce
1 Boston Butt
McCormick Caribbean Jerk Seasoning
Thick sliced bacon
Black pepper
Sea Salt
Apple cider vinegar
Thick Bacon slices (4)
Lots of apples (15)
Cherry wood
Hickory Wood
Apple Wood
Charcoal
Aluminum large basting pan
Electric oven
Grill\smoker
Time, as in a lot of it.

First! Marinade the Butt for two days


Take your Boston Butt and wash clean. Place in the basting pan then take about one cup of JBBQ sauce and coat the meat. You should do this first before adding the jerk and pepper.Next, coat liberally the jerk seasoning all over the roast. The jerk is one of those must have ingredients, if you cant get it in a store it is available online along with all other ingredients including the wood blocks or chips.
Lastly coat meat with some coarse black pepper and sea salt.  Set the roast in the refrigerator and let sit for two days until your ready to start cooking the butt Friday night.

FIRST STAGE of the three stage cooking process.
This is what it looks like after baking all night before going to smoker

Friday night slice your apples and place them in the roasting pan around the butt.
Bake uncovered at 225 and let it roast overnight. This may surprise a lot of BBQ chefs, but yes, the first stage is to cook the butt in the oven. The reason is this tenderizes the meat and makes it porous enabling the smoke to better penetrate the meat in less time. This is a very controlled way determining the amount of smoke flavor.

SECOND STAGE COOKING-Smoking

The next morning put the butt on your smoker without the pan. Add four slices of bacon to the top of the roast. You want to have a fire around 200-230 degrees. Be sure to wet your wood and have on standby ready to add when needed. The mix of wood is key, you want a mix of 50% cherry, 25% apple and 25% hickory. Cherry is the dominant flavor that helps set the flavor profile apart from most other Q. The blend of the cherry wood flavor in pork is about the best there is. Do not use too much hickory, because as good as it is, the flavor is strong and can overpower the other fruit woods. By tampering down the percentage of hickory, the end product has a layered flavor profile where you can really savor the different woods.
Going on smoker after all night roast

Once your smoker is smoking good with the wood, put the butt on the smoker out of the pan for at least an hour. Why? What this does is cook the bottom of the butt (fat side down) with a nice char. This will be used as a part of the burnt ends for beans and also chopped to go into the finished Q.

While the roast is on the smoker, take your pan and drain off all the drippings from cooking the previous night into a bowl and place in the fridge. Shortly the fat and proteins will separate when chilled. Then with a spoon skim off the fat and place in another bowl. Keep the remaining protein juice and use to go back on the smoker to occasionally baste the roast. The lard you will use to go into the cornbread.

After an hour to two hours of smoking, take the roast off the smoker and place back into the pan with all the apples. Then place back on the smoker. Yes, the apples are in the pan smoking along with the boston butt. The apples are there for two reasons, to add flavor and also to be used in the smoked apple casserole that will be served with dinner.
Add more apples to pan during smoking. 

Keep a heavy smoke on the grill for four to six hours, making sure the smoker does not go over 230. To high a heat will cause the meat to toughen.

THIRD STAGE- “Cleaning” and finishing in Sham or Crock Pot.

Take the butt off the smoker and then your ready for the last stage. Most homes are not gong to have a sham, so use a crock pot. BUT set it on low and keep aluminum foil over the pot with a lid on top of that. You do not want any moisture burning out of the Q.

JBBQ is not really pulled or chopped Q. I call it “Cleaned” The meat is so tender and juicy is simply falls off the bone. At this point simply take a fork and break apart the meat. If there is any fat it will just fall off. DON’T USE IT. Meat Only!! Take the charred pieces and chopped them up to add to the Q and baked beans.

Once you have “Cleaned” the Q with a fork and put it in the crock pot, for one butt add two cups of JBBQ sauce, cover and let sit in the very well sealed crock pot for 1-2 hours. Then serve.

I serve JBBQ with homemade Baugh Slaw which is made with pineapples and fresh cut granny smith apples. The smoked apples that were smoked with the pork are used to make my “Baughpple” casserole.

Without a doubt, this will be the best Q you ever had. It is the most tender, juicy flavorful Q and does not have any fat or gristle like you would find in some chopped Carolina Q.

NOTE: The bacon that was smoked on top of the roast, is cut and put in the burnt end baked beans

Give it a try, and remember  JBBQ make the best filling for Tex Mex dishes you will ever have.

You can read all about the hilarious story of how I got into the BBQ Business in my latest book “AFTERMATH”. All other recipes will be featured in my next cookbook\novel, “COOKED” the stories behind the recipes.
JBBQ with "Baugh Slaw" & "Baughpple Smoked Casserole"


Now, the JBBQ secret recipe is out!


Chow and Godspeed.

Jim Baugh
JBO TV
author of
HOOKED & AFTERMATH

Read all about JBBQ in
  "AFTERMATH" 

Friday, August 29, 2014

ANNOUNCEMENT: New book by Jim Baugh AFTERMATH to be released with second edition of HOOKED sept. 2014 by Solstice publishing

For all our Galley fans, here is the story how Jim Baugh got into the BBQ buiz and promoted some of his famous recipes featured on Jim Baugh Outdoors TV. A hilarious read!! This memoir will be available and included with the second edition of HOOKED Sept. 22, 2014. Available in paperback and Ebook.

Tuesday, July 29, 2014

Talbot County Maryland Feature Jim Baugh Outdoors TV

Hi Folks!
Our TV show featured Crab paradise Talbot County Maryland. Check out this program, it's a good one! More recipes coming up!

https://www.youtube.com/watch?v=d4dhYPlCc4Q&feature=youtu.be

Saturday, July 19, 2014

Chimichanga By Santiago Jim

Esto es fantástica cena!!

 Jaime here!

Anyone that knows me knows that I am an absolute fan of just about any Mexican food. Because we cook so much for ourselves and the show, there are not many restaurants that really I die to go out for, except… Mexican!! What more than you can ask for than going out being served immediately fresh hot chips, salsa, and then an iced on the rocks jumbo Rita! And I don’t even have to leave my chair!

One of the great things about Mexican food is that is similar in concept to Italian or Mediterranean peasant food meaning with the right know how, simple inexpensive food can be culinary masterpieces. Lest face it, flour and tomatoes?? it does not get any more cheap and easy than that, but try to make gourmet Italian food and you will quickly understand there is a lot of knowledge necessary in order to craft such fine dishes. A lot of that knowledge is knowing not what to do, but what NOT to do. The KISS theory often works well in cooking, Keep It Simple Stupid. This was one of my father’s favorite sayings’.

So, the fact is you can make gourmet Mexican dishes right at home and it is the best company dish period. No doubt Mexican food has loads of flavor and fun while usually being inexpensive to make.

Here is the recipe for a great Mexican Dinner that I fixed up here in Cedar Key Florida, all ingredients are easy and you can tamper with the taste how you like.

Chimichanga Dinner at Home. You will need: Seasoned large cast iron skillet, ground beef or chicken or both, spring onion, cumin, garlic fresh and powdered, coarse black pepper, sea salt, fresh jalapeño peppers, olive oil, sugar, crushed dried red pepper, fresh flour and corn tortillas from the market or home made, fresh parsley, canned whole tomatoes, red wine vinegar, cilantro, cilantro, fresh veggies, tomato, 5 limes avocado, black olives, and some good sour cream. Tools-Spatula that is plastic, tongs, a large bowl, baking dish, and lots of paper towels.

First up SALSA!!!

This recipe is my fav and is a variation of the Border Café salsa and the salsa you would get at Plaza Azteca. This is the basic mix, vary how you like.

In a bowl add:
Three cans whole tomatoes and crush by hand
Three chopped fresh spring onion
One teaspoon crushed red peper
One cup fresh chopped parsley
Three cups fresh cut cilantro
Juices of three limes, or more
Two teaspoons sea salt
One teaspoon course black pepper
One half cup of olive oil
One quarter cup of red wine vinegar
One chopped Jalapeno (cut very small)
10 leaves cut small of Culantro
5frech cut garlic cloves
Two teaspoons garlic powder
One cup of water
Dash of sugar

Mix everything together cover and chill. Then serve close to room temperature.

NOTE: It is good to make a lot of this salsa because it keeps very well in the fridge and goes good with just about everything. Try this the next morning for breakfast, cook one egg anyway you like, place in corn tortilla with some melted cheddar, fold, then garnish with some of this salsa! WOW!

Fresh CHIPS!

IMPORTANT, I can not stress this enough, LISTEN UP! Once you start frying your toritllias give it your full attention and DO NOT LET YOURSELF GET DISTRACTED OR YOU WILLL BE SORRY!!!

Seriously, tell everyone in the room to leave you alone, don’t talk to you, and have total attention to what you are doing. Trust me on this and…… don’t even ask why, I have made enough mistake in the kitchen and have the scars to prove it!

Take your homemade or market purchased corn and flour tortillas. I use both. Some people like the fluffier four tortilla fried, others prefer the corn. Both are authentic and both good. I will usually do the yellow corn as the main chip, then fry flour for serving with dinner as a side.

Heat your cast iron skillet and have your plastic tongs and spatch ready. Also have a baking tray set aside with lots of paper towels ready to be used as a drain. You will have the salt and pepper nearby because as you take the chips out of the skillet to drain you will lightly season with salt and pepper, but LIGHTLY! Very little S&P but some.

Once your oil is up to temp, start frying your quarter cut tortillas and place them in the skillet. This is going to go quickly, maybe only a minute on each side or just until they brown a little. That is it. Then quickly remove them and place on paper towel drain. Season, then transfer to a big bowl lined with paper towels for serving.

MAKE YOUR OWN TACO SHELLS AND CHALLUPS.

With the spatch hold a tortilla halved in the hot oil for a minute or two. Then flip and do the other side while keeping the sides separate using your tong. This is NOT hard to do and if you mess one up, it makes for a great large chip. DO NOT EAT BOXED TACO SHELLS!!! YUUUUUUUK! For the chalupas simply fry on each side.

FILLING, Beef or Chicken, even Seafood.

What ever you feel like or do what I do and buy what is on sale. No mater what you decide basically you are going to pre cook your filling and set aside. You can do this the day before or simply in another fry pan. I do it all during the dinner hour and use the same cast iron skillet making the entire meal a one pot dish. It is easy, just cook your filling first in the skillet, then a quick rinse and dry, then fill with oil and cook the chips and main course.

When you cook your filling the sky is the limit, however I use these simple ingredients no matter what the meat is. For this recipe, we will just do a simple ground beef.

Cook the beef in the skillet and drain the fat. Now add close to a cup of your home made salsa, and equal parts of powdered garlic, cumin, and black pepper. Dash of sea salt and half cup of water and juice of four limes.. Cook and let simmer. During the last 10 minutes add a dash of flour as a thickener, mix, and let rest.

There are times I will do both beef and chicken. The thing is when ever I make these dinners there are so many leftovers we eat like kings for the next week!

STUFF IT!

Take your large flour tortillas and wet all the edges and where ever you will fold with water. Fill the center of the tortilla and fold then set aside. Basically you are just making a burrito at this point. 

Next simply pan fry the Chimichanga in the skillet a few minutes on each side or until golden brown.

Finish off in the oven at 350 degrees with melted cheese if you like. I only bake them for an additional 10 minutes or so.

SERVE IT UP!

I like to serve this with a side of black beans and all the regular fav’s like fresh sliced avocado, lettuce, tomato, salsa, black olives, etc.

This is not a hard dish to make but you do want to be careful when frying the chips because it all happens fast and you need to be on your toes. One other thing, get a lot of tortillas. A lot of your guest will have never had fresh home made hot tortillas right off the skillet and especially with that awesome home made salsa. The chips go FAST! So be prepared and have plenty on hand to cook. The left over chips hold up fantastic in the fridge and we snack on them for days.

TIPS: This is one of those dishes where there really are no short cuts. When doing Mexican dinners I have had nice friends bring bagged chips bought from the store and I politely told them to take it back or use it to feed there dog or maybe brim or carp in the local pond. There is no substitute for fresh home made skillet fried chips with home made salsa. Once you experience this food, there will be no turning back. If your dinner guest want to bring something, as long as it is in a bottle and it is NOT store bought salsa, you should be in good shape.

Adios El  Hombre!

from Cedar Key Florida!!


Jaime Baugh


PS, notes on oil-


Canola oil was first introduced in the 1970s for home cooking and is made from seeds of the canola plant. It’s a great oil to have in your pantry because it is very versatile.
Flavor – Plain and mild
Smoke point* - 400 degrees F
Uses – Sautéing, baking, frying, marinating
Quick tip: Heat 2 tablespoons of canola oil with ¼ cup popcorn kernels in a pot for stovetop popcorn!

MY FAV AND BEST FOR YOU! OLIVE OIL!
Note: People shy away form olive oil for frying because of the expense. What I do is by in bulk and REUSE all oil I use for frying Tortilla chips. I keep a container in the fridge all the time and reuse. This REALLY helps to keep cost down, p[l olive oil is simply good for you and better for you than any other oil. Plus it is the best taste. Sometimes I will mix with a little canola. Overall, I use olive oil anytime I use oil.

Olive oil is a heart healthy staple of the Mediterranean diet and is made from ripe olives. “Extra virgin” is made from the first pressing of olives. “Light” olive oil is lighter in flavor and color but has the same amount of calories as extra-virgin.
Flavor – Extra virgin olive oil: fruity, tangy, bold. Light olive oil: mild
Smoke point: Extra virgin: 400 degrees F. Light: 450 degree F
Uses – Grilling, sautéing, roasting, spreads for breads, base for Italian, Greek and Spanish dishes
Quick tip – Drizzle extra virgin olive oil on top of soups, toasted bread, rice and pasta dishes for a rich flavor.

Peanut oil is made from shelled peanuts and is popular in Asian dishes as well as Southern cooking.
Flavor – Nutty yet mild
Smoke point: 450 degrees F
Uses – Stir-frying, roasting, deep frying, baking
Quick tip – If you have a blender, make homemade peanut butter! Blend 1 cup shelled peanuts and 2 tablespoons peanut oil.
  
Vegetable oil is usually made from a combination of corn, soybeans and/or sunflower seeds and is another great oil to have on hand because it can be used for many different cooking techniques.
Flavor – Plain and mild
             Smoke point: 450 degrees F
             Uses: Sautéing, baking, frying, marinating