Un-Bubbah that BBQ with Mimosas
I know most of you think of memorial day as the official day for Barbecue. And, it’s right around the corner. But, today is actually National Barbecue day. And, it is, coincidentally, also national Mimosa day. So, it’s our duty to combine these 2 seemingly opposite days. BBQ is associated with “manliness” and overloading on meat. Meanwhile mimosas are seen as brunch accoutrements for the hipster and refined crowds. How can one reconcile these two. Well, this is where we solve all the world problems by demonstrating that we all have more in common than we think. It’s time to Un-Bubbah that BBQ with Mimosas.
What is BBQ? It’s a method of cooking. Macho men of prior generations would say a woman’s place is in the kitchen. But, for some reason, barbecue and grilling are a man’s domain. Is it really unmanly to cook on a stove while working a grille or smoker is the epitome of manliness? Both are dangerous. Both require skill. And, both can lead to heavy drinking and possible life problems. So, what’s wrong with Mimosas and barbecue? The drink and ingredient of choice for “pit and grille masters” is bourbon whiskey. Bourbon is actually a sweet liquor. The kick of high alcohol makes one think it will put hair on your chest. But, in reality, it’s distilled carbohydrates, aka sugars. So, don’t complain about mimosas being syrupy sweet. Mimosas are actually more dangerous, because you don’t know your getting drunk. But, they will sneak up on you.
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When you Un-Bubbah that BBQ with Mimosas, you make the world a better place.
Still, people stand by the concept that barbecue is an expression of masculinity. Well, if over-indulging on artery clogging food is the measure of a man, have fun with that short unhealthy life. Isn’t the real mark of a man the ability to adapt and survive? We take plenty of risks just crossing the street and driving to and from work every day. If you think eating a half a cow proves you’re a man, you have another thing coming. You want to see tough? Think of mothers giving birth. I think it was Joan Rivers who once said: giving birth is like taking your lower lip and pulling it up over your head. How do you think manly men would do in that situation?
So, if drinking a mimosa is good enough for someone who bleeds for a week every month, and can pass a bowling bowl, why isn’t it good enough for a guy who cries over a hangnail? Hell, What do most guys mix their whiskey with? Coke or Ginger ale. So, Soda pop is good. But, not juice? Are you afraid to do something that might approach being healthy?
manliness is survival. Staying alive through a war or catastrophe is one thing. But, when you try to survive your own cooking, that’s not survival, that’s just self inflicted abuse. And, if you want to try cooking stuff that’s dangerous, try heavy cream sauces and buttery food like a French chef. Come on Bubbah! Just because it came off a grille doesn’t mean it’s more dangerous. How about proving you’re a man by living well and helping your fellow human beings? Bubbah looks out for his neighbors, family, and friends. Why not help the whole world? We can un-bubbah that BBQ by appealing to Bubbah’s true nature.
Comparison Cooking?
What are some classic barbecue dishes and their brunch equivalents? How about The ever popular barbecued Chicken? Spices, Chicken, and a sweet and/or spicy sauce. It’s manly because it sits in a smoker and is served on the bone. Meanwhile at Brunch, we have coq au vin. It’s chicken on the bone with spices, wine and sauce that braises in a hot oven for a long time. Different flavor. But, still similar.
How about BBQ short ribs: Meat on the bone cooked in a smoker for hours. Well, the gourmet crowd has osso bucco: Meat on the bone cooked in it’s own juices. And, you even eat the marrow out of the bone. Which sounds more manly?
Barbecue has beer. Brunch has bloody Mary’s. BBQ has Jack and Ginger. Brunch has mimosas.
When you come down to it, it’s all cooking, eating, and drinking. Is one better than the other? There is artistry to both, science in both, enjoyment in both. It’s all comfort food depending on what you call comfort. So, why not see past the differences and recognize the similarities? Both are a statement of the human condition: a chance to share a meal, community, and conversation. There are 34 Springfield’s in the United states. There is no difference: whether you are in Springfield Oregon or Springfield Missouri, Meals are meant for sharing. So, why not share a little yin and yang? Be a real man. Break some rules. have a Mimosa with your baby back ribs. Un-Bubbah that BBQ.
What is BBQ?
When people fire up the grille for Memorial day and the 4th of July, they often say they are having a barbecue. In most cases this is a misnomer. Grilling is done on an open surface at high heat. Food products are cooked at high temperatures for a short period of time (think burgers, hot dogs, corn on the cob). Conversely, barbecue is low and slow cooking. While it can be done with small pieces of meat, it usually entails larger meats, like racks of ribs, whole chickens, even whole pigs. What classifies something as barbecue is that it is done in an enclosed space with lower temperatures over extended periods of time. In essence the difference is like stove top cooking VS oven cooking. Again, we see parallels to the “woman’s world” of kitchen cookery. So, why the attitude?
Then there is the Barbecue pit. Is that even a thing anymore? The concept comes from Natives of the land who would, literally, dig a pit to cook their food underground. It was a true “earthenware” oven. Of course, nowadays, barbecue is done above ground. But, if you want to see pit cooking, try a New England clambake or Hawaiian luau. Better yet, visit Easter Island for a taste of Umu Rapa Nui. They cook the whole meal: meat, veggies, and all in a pit lined with hot volcanic rocks. Or how about Cozido in the Azores? These are real “manly” cooking endeavors using the heat of volcanoes. Modern “pitmasters” don’t use pits. They just co-opt the name. They have the latest and greatest equipment, just like the housewife has the latest modern conveniences in the modern kitchen. So, to Un-Bubbah that BBQ is nothing to be ashamed of.
Un-Bubbah that BBQ through evolution
A novice usually starts out with a kettle grille for his first barbecue. Before long, he upgrades to newer, more involved equipment, like a Kamando ceramic egg grille, or a multi-level smoker. Eventually, he gets a state of the art, easy to use, machine that works with a touch of a button, and is easy to clean and maintain. There is nothing wrong with that. As we learn and age, we work smarter, not harder. It is evolution in miniature. But, before long, what is the difference between your futuristic, self contained Barbecue unit and your wife’s Vulcan or Wolf stove? They are durable machines for cooking. It comes down to the artistry and skill of the cook.
Which brings us back to the even playing field of men, women, and whichever pronoun you consider yourself. Barbecue focuses on meats. But, why limit yourself? Tastes have evolved. 40 years ago, Arugula was some yuppie crap that you had to import from some sunny area. Now, it’s a staple in every supermarket across the country. Plant based food wasn’t even a thing. Now, you can get it at McDonald’s. And, the same can apply to barbecue. It used to be, you had to go to Texas or the Carolinas to get “real” BBQ. Today, you can get it in New York city. And, now our country has a diverse population which can influence the flavors of Barbecue. Think of Azorian, Asian, Middle eastern, and even Baltic flavors added in.
Un-Bubbah that BBQ for world peace
Some people complain about immigrants coming to our country. But, all Americans are immigrants somewhere in their history. And, the Barbecue pit is a concept from indigenous people. But, it’s the immigrants who took over the genre. So, don’t get all self righteous about what “real” BBQ is. Italians cook low and slow when making sauce. Kosher cooks slow braise their brisket. Koreans make Pickled items that develop over weeks in jars buried in the ground. eastern Block nations cure their seafood low and slow. These are all similar to barbecue in their own way. Isn’t it time we accept our similarities and focus on that instead of differences?
maybe we can add some fish to the BBQ menu. Shrimp is already on the menu. But, why not halibut or Mahi Mahi? And, we can change up the spices, sauces, and rubs a bit. While traditional southern barbecue is great on it’s own, sharing and exchanging ideas is what brings people together. We can bridge differences in our country and throughout the world by sharing southern barbecue, Sunday Brunch, and Kim Chi. The world isn’t going to change by itself. We need to reach out and share our humanity, food, and communities. Let’s start by having an international Barbecue…with mimosas.
Spice it up and un-Bubbah that BBQ
Southern Barbecue is usually either hot or sweet. And, when they get hot, that’s an understatement. It’s not uncommon to see a ghost pepper sauce available nowadays. But, heat is definitely not something exclusive to BBQ. Most cultures have a spicy dish or two that they are famous for: Think India’s Chicken vindaloo, Almost everything in Mexico, Korean Kimchi, or Italy’s Fra diavalo. We could name spicy dishes from around the world all day long. Again, we see a desire to be “manly” and cause pain while eating across cultures. So, before you get your panties up in a bunch about who’s food is hottest, remember, it’s all hot. What’s the point of making something so hot you can’t taste anything else for a week (and end up with a giant hole in your stomach)? Put the competition aside and enjoy the flavors and the heat.
And, that’s the problem, isn’t it? Competition. You can’t look up a BBQ restaurant or recipe without some mention of a barbecue competition. It’s always a battle of the pit masters. Why can’t we just enjoy each other’s food? Everybody claims to have the best BBQ. But, the best BBQ is the one you’re having now. People judge their BBQ on a variety of criteria: The bark, tenderness, balance of the rub, etc. That’s all fine and dandy for objectivity. But, BBQ is primal food. And, primal things are subjective at best, and driven by emotion. So, you can stick that judging crap where the sun don’t shine. BBQ is like art to most people: I don’t know much about art, but I know what I like. It speaks to you and your tastebuds on an individual level. And, the best BBQ, as with everything in life, comes from moderation.
Competition only leads to loss
So, forget about competitiveness. We are trying to solve world peace. And, competition is what creates the haves and have nots. A little healthy competitiveness to strive for better things or when playing a game is okay. But, despite the adage that it’s not about winning, it’s how you play the game, the nature of competitions is to win at all costs. And, that is when things go south. Competition creates winners and losers, but few create better understanding.
This is evident in politics. We constantly battle to win an argument. But, the object of an argument shouldn’t be to win, it should be to arrive at the truth. It’s not about how right either side is. For example: some people abuse the welfare system. But, some people need welfare. Most people arguing this will take the approach: welfare for all or welfare for none. The real solution is somewhere in between: We need to preserve welfare. But, we need to have guidelines and systems to detect and stop abuse. The axiom that there are 2 sides to every story is false. There are 3: side A, Side B, and the middle, where the truth is.
Coming back to BBQ, it’s not about who is best, but, does the recipe work. And, just because one guy’s dish stands out on this particular day, doesn’t mean the other competitor is a loser. It’s like in the Olympics, the winner comes in 0.2 seconds before the next guy. There is a total difference of 10 seconds between the top 10 competitors. But, one guy is the winner, the rest are all losers. Chances are, if you are at a competition, you make good BBQ. And, somebody likes your food.
Share Nicely
Your mother always said, “share nicely.” So, this is even more reason to stop the competition. BBQ people are so wrapped up in their competitions that they think BBQ is better than any other food. Again, this is subjective. And, we see competition interfering with reality. You can’t compare BBQ to Indian or Thai food. They are all a matter of taste. Neither is better than the other. There are no winners or losers. There is just food. And, that’s where our attempt to un-bubbah that BBQ comes in. Instead of being like a NASCAR driver, we need to have a BBQ ambassador. We can share with other cultures our take on fire roasting food.
Remember we aren’t the only ones to use this cooking method. Peruvians have a pit cooking tradition known as Pachamanca that dates back to the Inca. And, we already talked about Luaus, and Umu rapa Nui. So, why not share traditions and recipes to create an international flavor explosion? Once we begin to commune with international flavors, and sharing similarities, we will find even more common ground between the pit masters and the brunch crowd with their mimosas. It’s not about winners and losers. It’s about what makes you feel good. BBQ and Brunch are both comfort foods. So is kimchi and fra diavalo. So, it’s time to share flavors and really get along nicely without winners and losers, just humans in their element: the communal table.
Next steps
So far, we have bandied words like sharing, cooperation, and similarities. But, can you really combine Brunch and BBQ. The answer is a resounding: yes. If you have ever been to a brunch buffet in a hotel or other establishment, you know there is usually an array of breakfast and lunch items, and someone carving a piece of meat. Usually, the meat is roasted in a traditional oven. But, what’s to say it can’t be smoked, grilled, or pit roasted? And, who is to say you can’t have a mimosa with said roast? Granted the smokiness is a strong flavor that needs a bold flavor beverage to compete with it.
But, what if you tone down the smoke a tad? You don’t have to completely un-bubbah that BBQ to create a balance. Moderation is the key. Do a rub that is both sweet and spicy. Start the meat with smoke and finish in a smokeless environment. The point is to taste the meat. If you do all smoke, that’s all you will taste. And, that is not a good thing. And, when you think of mimosas as antithetical to BBQ, remember, there is usually a citrus component to BBQ sauce, usually orange. So, Champagne and Orange juice is actually completely in line with the meal. And, you can even add a little whiskey to it. Why not? After all, we are achieving world peace one BBQ at a time here.
So, here’s your assignment:
Today, we want to make a meal that combines the finest parts of Bubbah’s BBQ with the refinement of a Sunday Brunch and the addition of international flavors. We are going to post some recipes here that represent that spirit. But, we want you to continue to think of ways to combine seemingly disparate flavors and how they work together. Use these dishes as a starting point, then expand. BBQ is meat heavy. But, what if we take the approach that many other cultures have toward cuisine and flip that? What if the vegetables are the meal and meat is added for texture and flavor? Our bodies are actually designed to eat that way. Protein should be about 10 to 35% of our diet. Just look at the food pyramid.
People who eat a plant based diet are often offended by meat eaters. But, humans are omnivores. So, here’s another case of 3 sides to a story. Plant based diets are healthier. Meat is tasty and provides certain nutrients. So, neither is 100% right. But, our bodies need more plant food than animal. So, do yourself and the world a favor and cut back on the meat. Even if you don’t cut out all animals, it’s a step in the right direction. For more on this subject, read here. Together we can un-bubbah that bbq while retaining the central tenets of low and slow, with the spice and sweetness. And, of course, a Mimosa Chaser.
And now… The menu
Beside the meat associated with BBQ, the side dishes are all part of the comfort food experience. Here we take some traditional sides infused with some international flavors, but true to the barbecue experience. You’ll notice the meat is toward the bottom of the list. As mentioned above, our bodies and the environment both benefit from a smaller percentage of meat. Why not start that transition today?
- Vegan Polynesian Ginger Mashed Sweet Potatoes
- Peruvian Spiced Collard Greens
- Sweet Vinegar Cucumber Salad
- Honey Jalapeno Studded Corn Bread
- Sweet chili Rubbed Baby Back Ribs with Korean BBQ Sauce
- Bourbon and Blueberry Mimosa
Vegan Ginger mashed Sweet Potatoes
Ingredients
- 2 Lb Sweet potatoes, peeled and cut into 1 to 2 inch pieces
- 1/4 Cup Coconut Milk
- 1/4 Cup Coconut Oil
- 2 Tbsp Chopped Fresh Ginger
- 2 Tbsp Agave Syrup
- 1 tsp Tamari Soy sauce
- 1 pinch Ground white pepper
- Kosher or sea salt for cooking
Instructions
- Peel and cut the sweet potatoes. Place in a pot of salted water and bring to a boil. Cook until soft enough to mash. Drain very well. Get out as much liquid as possible.
- Melt the coconut oil in a pan over medium high heat. Add in the ginger and cook until lightly caramelized. Add in the agave and coconut milk and cook until slightly thickened.
- Mash the potatoes until smooth. add in the coconut milk mixture, soy sauce, and pepper. Mix well. Serve hot.
Peruvian Spiced Collard Greens
Ingredients
- 2 Bunches Fresh Collard Greens May substitute Kale, mustard greens, or other hardy green
- 1 Cup Diced Sweet Onion
- 1 Tbsp Chopped Fresh Garlic
- Avocado Oil for Cooking
- Salt and Pepper to taste
- Hot Sauce to taste
- Water or vegetable broth for cooking
- 1/2 tsp Cumin Seeds
- 1/2 tsp Coriander Seeds
- 5 or 6 Each Aji Amarillo Chili Peppers
- 1 Cup Diced Red Potato
- 1/2 Cup Diced Tomato
- 1 Ear Corn on the Cob
Instructions
- Cut the greens into 1/2 inch wide strips. Soak in water to remove dirt. Remove them from the water, spin dry in a salad spinner.
- Set up a grille to smoke. If you don't have a smoker, soak wood chips in water, place them in a small pan directly on the heat source. Toss the chilis in a little oil with salt and pepper. If your cooking grates are small enough put them on the grille or put them in a pan on the grill and cook until they are softened and lightly charred. Remove from heat. Remove stems and seeds, and chop or cut rounds. Set aside.
- At the same time, lightly oil and season the corn after peeling it. Grill it until lightly browned and cooked. Cool it, and remove the corn from the cob. Set aside.
- Heat a large pot (preferably a rondeau over medium high heat. Put the cumin and coriander seeds in the pot and toast lightly. When they begin to give off a flavorful aroma, they are ready. Remove them from the pan and crush with a mortar and pestil or other means.
- Add oil to the pot. Add in the onion and garlic. Cook until translucent. Then add the cumin, coriander, Potatoes, and chilis. Stir as needed. Cook until the potatoes are lightly caramelized. Then, add the greens. Stir and cook until wilted. Add a little stock or water to just cover the greens. Stir and drop the temperature to medium. Cook until most of the liquid evaporates and the greens are soft (about 10 minutes). Add more liquid if they still aren't soft. Eat a piece to test it.
- When the greens are soft enough, stir in the tomatoes and corn, season with salt, pepper, and hot sauce as desired. Taste test it. And serve hot or hold for later and reheat to order.
Sweet Vinegar Cucumber Salad
Ingredients
- 1 Large European Cucumber, Peeled and sliced
- 1/4 Cup Thin sliced Shallot or red onion
- 1 Tbsp Thin sliced Red Bell Pepper
- 1 tsp Chopped Fresh Dill
- 1 tsp Chopped Fresh Chives
- 1 Large Clove Garlic, shave thin on a mandolin
- 1/2 Cup Seasoned Rice Vinegar
- 2 Tbsp blended sesame oil
- 2 Tbsp Honey
- 1/4 tsp Kosher Salt
- 1/4 tsp Crushed Pink Peppercorn
Instructions
- Heat the oil over medium heat. Add in the garlic. Cook until lightly toasted, stirring as needed. Then add in the vinegar and honey. Bring to a simmer and stir to blend all the flavors. Remove from the heat and allow to cool. Stir in the Salt and Pink Peppercorn.
- Toss all ingredients in a bowl and coat evenly. Refrigerate at least an hour before service.
Honey Jalapeno Studded Corn Bread
Equipment
- 1 9 Inch Cast Iron Skillet
Ingredients
- 1 Cup Bread Flour May substitute GF flour or AP flour
- 1 Cup Corn Meal
- 1 Tbsp baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/2 tsp Ground Cumin
- 1/2 Cup Honey, plus extra to drizzle
- 1/4 Cup Sugar
- 2 Large Eggs
- 1 1/2 Cup Buttermilk may substitute regular milk
- 1/2 Cup Melted Butter Plus extra for brushing on top.
- 2 Tbsp Chopped Fresh Jalapeno
- 1/4 Cup Chopped Fresh Scallion
Instructions
- Preheat oven to 400 degrees. Place a cast iron skillet in the oven to get hot as well.
- Mix first 5 dry ingredients together in a mixing bowl
- Whisk the eggs in a separate bowl. Add sugar, honey , buttermilk, and butter. Mix well.
- Mix the wet and dry ingredients and fold in the jalapenos and scallions.
- Remove the skillet from the fully heated oven. Spray with pan spray generously. Add in the mix, and spread evenly. Place the pan back in the oven and bake for about 20 minutes. Test the cornbread to see if it is done. It should be solid. And, if you stick a toothpick in, it should come out dry. Give more time if necessary.
- remove from the oven. And, brush the top with a little honey and melted butter. Allow to cool before cutting. Serve with Honey or maple butter. Or, spice it up by blending jalapeno or hot sauce with butter or cream cheese.
Sweet chili Rubbed Baby Back Ribs with Korean BBQ Sauce
Equipment
- Smoker or grille with soaked wood chips
Ingredients
- 2 Full Racks of Baby Back Ribs
- 1 Cup Brown Sugar
- 2 Tbsp Mustard Powder
- 2 Tbsp Ground Cumin
- 2 Tbsp Ground Coriander
- 2 Tbsp Chili Powder
- 1 Tbsp Chopped Spicy Asian Chilies
- 1 tsp Kosher Salt
- 1 Tbsp Fresh Ground Black or white pepper
- 1/4 Cup Paprika
- For Korean BBQ Sauce:
- 3/4 Cup Soy Sauce
- 1 Cup Brown Sugar
- 1 Oz Chopped Fresh garlic
- 1 Tbsp Chopped Fresh Ginger
- 1/4 Cup Rice Wine Vinegar or Mirin
- 1 Tbsp Sriracha or similar spicy sauce
- 1 Tbsp Toasted Sesame Oil
- 1 Oz Lime Juice
- 1 tsp Fresh Ground Black pepper
- 1 Tbsp Cornstarch
- 1 Tbsp water
Instructions
- Make a sweet dry rub: mix brown sugar and all the spices.
- Rub the ribs generously on both sides. Coat well. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to permeate the the meat
- make the Barbecue sauce. Mix all ingredients except cornstarch and water in a pot. Bring to a boil. Mix the water and cornstarch to create a slurry. Stir in the slurry to thicken the sauce. Set aside until needed.
- Set up your grille with soaked wood chips or a smoker if you have one. Heat to 250 degrees with the cover on. Place the ribs on the grille or in the smoker and cook for 1 hour at 250. Then, turn the temperature down to 200. Cook for another 2 hours at 200. Then, take the ribs out and wrap in foil. Cook for another hour. Check the doneness. They should pull off the bone pretty easily. If not, give a little more time. When finished. Remove from the heat and let them cool down naturally for about an hour before removing from the foil. The foil will hold in moistness. While they are cooling, preheat an oven or covered grille to 400 degrees.
- Brush the ribs with some of the Barbecue sauce. reserve more sauce for service. Place on a sheet pan into the oven or closed grille cook for about 10 to 20 minutes to let the flavor of the BBQ sauce really settle in. Remove from heat. Allow to cool for 15 minutes before cutting and serving.
Notes
Bourbon Blueberry Minted Mimosa
Ingredients
- 1 Cup Fresh Blueberries
- 2 Cup Orange Juice, preferably fresh squeezed
- 2 Cup Champagne or sparkling wine
- 4 Oz Bourbon
- 1 Oz maple Syrup
- 2 Tbsp Fresh Mint Leaves
- Oranges, blueberries and mint to garnish
- Turbinado Sugar to rim glasses
Instructions
- Place blueberries, maple, and mint in a pitcher. Muddle together with a muddling stick or wooden spoon. Mix until flavors are well blended.
- Add in the remaining ingredients except garnish. Stir to mix flavors.
- Dip the rims of 4 champagne glasses in water and dip them in turbinado sugar. Pour the drink into each glass. garnish with oranges, blueberries, and mint. Enjoy.