Consider oven BBQ as temperatures cool

Published 11:32 am Thursday, September 10, 2020

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By Stephanie Williams Dean

Bless Your Spoon


Fall’s right around the corner.

The season brings shorter days and cooler outdoor temps – the perfect time to heat things up again. After a long hiatus from hot ovens, I’m looking forward to cranking upward those temperatures.

With social distance guidelines, many of us missed our usual summer get-togethers with friends – gathered around hot smokers and grills. But you can still enjoy the same delicious taste of smoky barbeque flavored meat – from your oven. There’s something warm – and so hearty and satisfying – about a hot, home-cooked meal. Also included are a couple of favorite side dishes. What’s there not to love about creamy mac and cheese and beans with cornbread served alongside your barbeque?



5 lb. beef brisket

3 oz. liquid smoke

1 tsp. celery salt

1 tsp. onion salt

1 tsp. meat tenderizer

1 tsp. Worcestershire sauce

In a bowl, combine liquid smoke, salts, tenderizer, and sauce. Marinate brisket in mixture overnight. Bake in a 275-degree oven for 5 hours. Add 2 cups barbecue sauce. (see delicious recipe below or use a bottled sauce.) Cook 1 additional hour. Slice on bias and serve. Serve on big hamburger buns.


2 chopped onions

4 minced garlic cloves

½ stick salted butter

1 cup ketchup

4 Tbsp. vinegar

4 Tbsp. brown sugar

4 Tbsp. prepared mustard

4 Tbsp. Worcestershire sauce

1 ½ tsp salt

½ tsp pepper

1 tsp horseradish

12 oz. beer

For sauce, sauté onions and garlic in butter. Add all remaining ingredients and boil until reduced by almost half.


5-6 lb. beef brisket

1 pkg dried onion soup

1 cup ketchup

12 oz. Fresca or cola

In a bowl, mix onion soup mix, ketchup, and Fresca well. Pour over brisket. Wrap in heavy duty foil so that no juice escapes. Bake in a 375-degree oven for 2 hours. Uncover and bake 1 additional hour.


4 lb. Boston butt

4 thinly sliced medium onions

2 Tbsp. salted butter

1 Tbsp. black pepper

1 Tbsp. cayenne powder

2 Tbsp. paprika

2 Tbsp. extra virgin olive oil

6 Tbsp. apple cider vinegar

1 Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

2 tsp. freshly ground black pepper

In a heavy iron oven, cook onions in butter for 35 minutes. While onions are cooking, season all sides of pork with salt, pepper, and chili pepper. In a bowl, combine vinegar, olive oil, Worcestershire, soy, and pepper. In iron oven, place the pork with fat facing upwards. Combine the onions with the vinegar mix. Pour over top of the meat. Cover tightly to make sure no steam escapes. Roast in a 350-degree oven for 3 hours. Remove the cover and roast another 45 minutes. Cool. Hand pull meat into shreds and add a little sauce. (Adapted from Vivian Howard’s recipe.)


4 ½ lbs. spareribs

1 peeled, quartered onion

2 tsp. salt

¼ tsp. pepper

1 bay leaf

Make the homemade BBQ sauce a day ahead. Then, in large pot, place ribs, onion, salt, pepper, bay leaf, and 1quart water. Bring to a boil, then reduce heat and simmer while covered for 1 ¼ hours or until tender. Drain and dry with paper towel.

Sauce for Spareribs

½ cup vinegar

1 cup water

4 Tbsp. sugar

2 Tbsp. prepared mustard

1 tsp pepper

1 Tbsp. salt

1 tsp. red pepper

1 juiced lemon

1 sliced onion

1 stick salted butter

1 cup catsup

1 Tbsp. Worcestershire sauce

For sauce, combine all ingredients except catsup or Worcestershire. Simmer for 20 minutes and then add catsup and Worcestershire. Bring to a boil. Allow to sit for a day. Good with spareribs or any meat you want to barbecue.


2 ½ lb. spareribs

2 Tbsp. vinegar

3 Tbsp. brown sugar

1 Tbsp. Worcestershire sauce

½ cup ketchup

In a pot, boil ribs for 1 hour. Place in oven dish. Combine vinegar, brown sugar, Worcestershire sauce and ketchup together. Pour over ribs. Bake in a 350-degree oven for 30 minutes while basting occasionally.


5 lb. beef pot roast

2 tsp. salt

¼ tsp. pepper

3 Tbsp. salted butter

½ cup water

8 oz. tomato sauce

3 chopped onions

2 Tbsp. brown sugar

½ tsp. dry mustard

¼ cup lemon juice

¼ cup ketchup

1 Tbsp. Worcestershire sauce

¼ cup vinegar

Rub meat with salt and pepper. Brown all sides in butter. Add water, tomato sauce, and onions. Cover and cook 1 ½ hours in a 250-degree oven. Mix remaining ingredients and pour over roast. Cook another 1 ½ -2 hours until very tender. Allow the sauce to cool, and skim to serve with meat.


4 top loin pork chops

½ cup vinegar

½ cup ketchup

1 cup water

1 Tbsp. Worcestershire sauce

1 medium onion

1 minced garlic clove

2 Tbsp. brown sugar

1 tsp. salt

½ tsp. Accent

½ tsp. freshly ground black pepper

In a bowl, place pork chops. In a saucepan, combine all other ingredients and bring to a boil. Simmer for 15 minutes while stirring occasionally. Cool. Pour over pork chops and refrigerate several hours. Arrange chops in a butter greased baking pan. Pour sauce over them. Bake in a 350-degree oven for 1 hour. Baste with sauce occasionally.


1 ½ lb. ground beef

¼ cup chopped onion

1 ½ cup barbecue sauce

16 oz. Bush’s regular baked beans

Cornmeal Topping

1 ½ cup buttermilk

¼ cup vegetable oil

2 cups self- rising cornmeal

4 oz. shredded cheddar cheese

Brown ground beef and onion and drain. Stir in barbecue sauce and beans. Heat until bubbly. Pour into ungreased 2 ½ quart casserole dish. In a bowl, combine buttermilk, oil, and cornmeal. Stir until smooth. Spread evenly over top of bean mixture. Bake in a 400-degree oven for 40 minutes or until a golden brown on top. Sprinkle with cheese and bake 5 minutes or until cheese is melted.


2 cups cooked, elbow macaroni

1 cup heavy cream

1 cup grated sharp Cheddar cheese

16 oz. cream style corn

1 tsp. salt

½ tsp. freshly ground black pepper

1 cup grated, soft breadcrumbs

½ stick salted butter

Cook macaroni according to pkg. directions. Set aside. In a bowl, combine cream, cheese, corn, salt, and pepper. Fold in macaroni. Pour into a butter greased baking dish. Sprinkle the top with breadcrumbs. Dot with butter. Bake in a 375-degree oven for 15 minutes or until topping is lightly browned.