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BBC Recipe

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6 Posts
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Posts: 8
Active Member
Topic starter

Does anyone know the recipe for a BBC? And if so...can I have it?



Posted : April 16, 2009 3:37 pm
Posts: 564
Honorable Member

Do you mean BBQ? I've never heard of BBC.

Posted : April 16, 2009 4:00 pm
Posts: 1
New Member

not sure what your putting on the Q but here's a couple tweet me if you need something different. Ciao

Friday, July 11, 2008
BBQ On The Lake
If you want to entertain 40 people on a perfect 4th of July evening on the water,then having good BBQ is a great start.Try these recipes for ribs and brisket and you won't fail on your quest to impress.
Matt's Perfect Sweet Ribs:

6 slabs of baby back ribs
Clean the ribs of bone pieces and silver skin and cut to fit your 2 pans they should be 2 inches deep or more to catch grease),rub with oil and sprinkle with salt and pepper and place them in the oven set at 275 degrees for 2 hours, rotate pans on shelf levels once during this process to make them cook evenly.On to the next step;
3 slices bacon
3 sprigs thyme
kitchen twine
Roll thyme inside the bacon slices leaving none exposed and wrap with twine.Turn heat on low to med,and render the fat from the bacon.Watch closely as it will burn quickly!
While bacon is browning finely chop -1/2 sweet onion,
When bacon is brown remove place onions in bacon grease for 3 minutes,then add 3 cloves garlic smashed,chopped and cook for 2-3 more minutes. Don't let it brown much if at all
At this point remove from heat and add the rest of the ingredients
3 cups ketchup
1/2 cup apricot or peach preserves
1/4 cup Dijon mustard
4 table spoons brown sugar and cover.
1/2 cup dark molasses
3 table spoons vinegar
1 table spoon ground cumin
1 table spoon paprika
1/4 teaspoon smoked paprika

Place back on the heat at lowest setting, stir frequently for 10-15 minutes
after ribs have been baking for 2 hours remove and baste both sides and return to the oven for 1-1 1/2 hours (baste once or twice during this) until the sauce starts to blacken.
Pull pans out and cover with foil until you're ready to serve.If you do this the day before let the ribs cool down completely before refrigerating,and return to a 250 degree oven for 45 minutes to 1 hour before serving.Serve any remaining sauce on the side or use for one final basting for presentation.

The Master's Texas Brisket

First off shop for a fresh(fresher the better) 8-9 lbs of trimmed brisket.I have found that if you don't want a mess in your kitchen buy it already trimmed with 1/4 inch fat left on one side, or buy it whole and hand it across to your butcher and tell him how you want it trimmed. Either way the mess will be in someone Else's kitchen! Next you'll need 2 large deep aluminum pans and foil to cover.Wash your briskets and pat dry then coat them with 1/8 cup yellow mustard and set aside. Now fire up the smoker to a temp. of 250 degrees.If using a Weber put coals to one side and you pans on the other for indirect heat.
Use your favorite wood for smoke but remember in Texas they use Mesquite! Pre-soak your wood for best results in hot water for an hour. Next combine these ingredients;

1/4 cup Brown Sugar
1/4 cup Salt
1/4 cup Black Pepper
3/4 cup Paprika
1 Tablespoon Oregano Powder
1 Tablespoon Cumin Powder
1 Tablespoon Cayenne Pepper Powder
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
1 Teaspoon Smoked Paprika (optional)

Coat both sides of the brisket with the mixture and stack the chunks of meat in the pans fat side up uncovered, pour 1/2 cup oil on the bottom in each pan and cook for about 1 to 1 1/2 hours.Now comes the hard part;You have to part with 1 of your beers pouring half the beer in each pan and cover with foil.Cook the remaining time about 1-1/2 hours per pound until the internal temp. is 185-195 degrees.Let the meat rest for 30 minutes and slice 1/4 inch thick slices cross grain.Serve alone or with your favorite sauce.Enjoy!
If you want try different tastes use different mixtures of the above spices or use micro-brew beers like a dark stout which will change the flavor alot.Also I have pulled the meat from the smoker and finished it in the oven the next day for about 3 hours before serving but it is important to let the meat completely cool (or anything) before putting it in the fridge overnight to keep bacteria from forming.

.............Lake Winnebago, Mo, United States

Posted : April 16, 2009 4:07 pm
Posts: 80
Trusted Member

To go with your Baby Backs and Brisket. 🙂

1.5oz Baileys
1oz spiced rum
1 banana
splash of Coco Lopez
stick it in a blender and whip it up!

Posted : April 16, 2009 4:58 pm
Posts: 49
Trusted Member

Man , I could sure go for a BBC right now !!

Posted : April 17, 2009 3:58 pm
Posts: 580
Honorable Member

I'm guessing this is what the original poster wants:

Posted : April 17, 2009 6:39 pm

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