Dirty Dog Jazz Cafe at the Detroit Jazz Festival - KMSP-TV

Dirty Dog Jazz Cafe at the Detroit Jazz Festival

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The Dirty Dog Jazz Cafe in Grosse Pointe Farms is coming to the "D" for the Detroit Jazz Festival. A 120 seat mobile restaurant will be set up for jazz fans to feast on delicious treats.

This morning the Dirty Dog Chefs share some of their Barbeque secrets.

BBQ Sauce
Yield: 3 quarts
6  cups, ketchup
1 quart, canned whole plum tomatoes, pureed
1.5 cups, brown sugar
2 onion, small dice
3 serrano chiles, minced
3 Tbls, ancho chile powder
1 Tbls, chipotle powder
12 garlic cloves, crushed
1/3 cup, Vegetable oil
4 Tbl, cider vinegar
4 Tbl, tomato paste
4 Tbl, worcestershire sauce
4 smoked ham hocks
4 tsp, dry mustard powder
4 tsp, yellow mustard
2 Tbl, fresh thyme
Salt & pepper, to taste

1.In a heavy bottomed stockpot over medium heat add in the vegetable oil and sauté onion and garlic with the ham hocks for 4-6 minutes or until onions become translucent.
2.Add in chili powders and Serrano chilies, sauté for another 30-45 seconds or until fragrant and toasted.
3.Pour in whole plum tomatoes and cook until reduced by half or until thickened.
4.Add in the remaining ingredients and cook for about 20 minutes or until the sauce is lightly thickened in consistency.
5.Adjust seasonings with salt, pepper, and vinegar if a more acidic taste is desired.

Notes: For a more spicy sauce you can anything from Tabasco, chipotle chilies in adobo sauce, cayenne pepper, or your favorite spicy ingredient to add a kick.

BBQ Spice Rub
Yield: About 4 ounces
1 oz. Paprika
¾ oz. Ancho powder
¼ oz. Chipotle powder
1 oz. Salt
1 Tbsp. Cumin, ground
1 Tbsp. Light brown sugar
2 tsps. Dry mustard
2 tsps. Whole Black peppercorn, ground
2 tsps. Thyme, dried ground
2 tsps. Oregano, dried ground
2 tsps. Onion powder
2 tsps. Garlic powder

1. In a mixing bowl add in all ingredients and stir until thoroughly combined. Store in an airtight container for up to 2 weeks. Holding the rub past this time, you will lose flavor and freshness as your spices will begin to stale.

BBQ St. Louis Ribs
Yield: 4 portions, ½ slab each
½ cup, Dirty Dog bbq dry rub
2 Slabs St. Louis ribs
2 bottles of your favorite beer,
¼ cup, apple cider vinegar
Vegetable oil, as needed

Miscellaneous items needed:
Wood for smoking (i.e. apple, hickory, mesquite)
Spray bottle for misting

1.Preparing the ribs. Place your ribs face down on a baking sheet exposing the underneath membrane on the ribs. Start in the middle of the rack of ribs, with a dishcloth or paper towel, use your fingers to pinch the membrane and peel it away from the ribs. Remove the entire membrane from the rib. Repeat the process with the second rack of ribs.

2.Place the ribs on a baking sheet. Add a very small amount of oil to the ribs, about 1 tablespoon. Use your hands to spread the oil evenly. This will help the bbq rub to better adhere to the ribs.

3.Season the ribs with the dry rub evenly covering all sides using a ¼ cup per each rack. 

4.Using a spray bottle, pour in beer and vinegar. Screw on the top and shake to combine. Mixture is now ready for misting.

5.Prepare your smoker to approximately 225-250 degrees Fahrenheit. If using a classic kettle grill lay the seasoned ribs bone side up and cook for about 3 hours. Flip the ribs over and continue to cook for another 2-3 hours for a total of 5-6 hours or until the ribs start to pull away from the bone. After the first hour, start to mist or mop the ribs with the beer mixture every hour until you start to baste with the barbecue sauce.
6.For the remaining 30 minutes to an hour of cooking, begin to baste the ribs with the barbecue sauce. Apply a coat to whatever side is up and allow to cook for about 10-15 minutes. Gently flip the rack over and apply another coat to the next side up and cook for another 10-15 minutes.  Continue this process until the ribs are nicely glazed with the barbecue sauce and caramelized.

7.Transfer finished ribs to a platter and cut into desired portion sizes. Serve ribs with extra barbecue sauce on the side.



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