Welcome to the fifth edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. E-mail questions, tips and suggestions to barbecuesecrets@ronshewchuk.com. In this edition:










2:20 An interview with World Barbecue Organizer Rocky Danner who talks about how the people of the West Indies used empty U.S. Army oil drums to make the precursor of the modern back yard grill (the photo at the top of this post is an authentic Jamaican barbecue grill made from an oil drum)
12:41 Craig "Meathead" Goldwyn of amazingribs.com and I answer a couple of questions about ribs from listener Craig Jolly one about marinades and rubs, and another about the infamous "Texas crutch"
33:24 Competition Corner -- Jeff of Light My Fire BBQ asks about the merits of wood pellets and Glenn Erho of House of Q wonders if there's a better way to clean the cooking grates of his Smokey Mountain Cooker.










Links









Rocky Danner is a reporter for the National Barbecue News






Craig "Meathead" Goldwyn is the creator of www.amazingribs.com and he has a special section on marinades at http://www.amazingribs.com/recipes/marinades.html






For more information about hardwood pellets, visit Traeger Industries' Web site at http://www.traegerindustries.com/tips6index.htmThere's a section of The Virtrual Weber Bullet, a Web site for afficionados of the famous Smokey Mountain Cooker, where they talk about cleaning the cooking grates of the Bullet. http://www.virtualweberbullet.com/cleanup.html






Podcast #5  Recipe: Marinade for Pork







Since Craig and I talked about marinades, here's one of my favorites:






Pork tastes great no matter how you prepare them, but this sweet, aromatic marinade nicely offsets the richness of pork and gives it an exotic edge. You can use this for ribs, chops or tenderloins.






1/4 cup/50 mL soy sauce2 Tbsp./25 mL dry sherry2 Tbsp./25 mL honey2 Tbsp./25 mL brown sugar1 tsp./5 mL salt1/2 tsp./2 mL crushed anise seed1/2 tsp./2 mL  ground cinnamon 1/8 tsp./1/2 mL ground cloves1 Tbsp./15 mL grated fresh ginger Combine ingredients in a saucepan and heat gently until sugar is dissolved.  Cool before marinating meat in a sealable bag for at least an hour, or overnight in the fridge if you want a stronger flavour.






Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor, and Barbecue Secrets: Unbeatable
Recipes, Tips & Tricks from a Barbecue Champion, published by
Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com.