Rocklands Barbeque and Grilling Company
2418 Wisconsin Ave. NW
Washington, D.C.
202-337-1925
www.rocklands.com
John Snedden - Owner
Minted Cucumber Salad
Ingredients:
1) 6 Whole Cucumbers
2) 1/2 cup diced Red Onion
3) 1/4 cup chopped fresh Mint Leaves
4) Dressing (see recipe below)
2) 1/2 cup diced Red Onion
3) 1/4 cup chopped fresh Mint Leaves
4) Dressing (see recipe below)
1) Score, half and deseed the cucumbers.
2) Mix together with the other salad ingredients.
3) Toss with the dressing.
The Dressing
2) Slowly add the oils and whisk to incorporate.
3) Reserve.
2) Mix together with the other salad ingredients.
3) Toss with the dressing.
The Dressing
Ingredients:
1) Whisk together the salt, white pepper, and vinegar.1) 1 tsp. Ground White Pepper
2) 2 + ½ tbs. Raspberry Vinegar
3) 2 + ½ tbs. Vegetable Oil
4) 2 + ½ tbs. Olive Oil
2) 2 + ½ tbs. Raspberry Vinegar
3) 2 + ½ tbs. Vegetable Oil
4) 2 + ½ tbs. Olive Oil
2) Slowly add the oils and whisk to incorporate.
3) Reserve.
Grilled Vegetables
The raw vegetables (left) and the cooked vegetables (right)
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Ingredients:
1) Carrots sliced 1/8 inch thick
2) Yellow Squash sliced 1/8 inch thick
3) Zucchini sliced 1/8 inch thick
4) Whole Mushroom
5) Whole Grape Tomatoes
6) Red and Green Peppers, sliced thin
7) Celery sticks, sliced thin
8) Red onion, sliced thin
9) Barbeque Sauce
2) Yellow Squash sliced 1/8 inch thick
3) Zucchini sliced 1/8 inch thick
4) Whole Mushroom
5) Whole Grape Tomatoes
6) Red and Green Peppers, sliced thin
7) Celery sticks, sliced thin
8) Red onion, sliced thin
9) Barbeque Sauce
1) Have all the vegetable ingredients sliced before beginning.
2) Assemble all vegetables so that they make a 9 ounce portion. (Usually
this is 2 slices of each but may be more or less depending on size).
3) Place pre-portioned vegetables on grill. Do not stack; vegetables need
to be spread out.
4) Spray with oil and sprinkle with salt and pepper mix.
5) Cook until half way done or desired making sure not to burn (3 ro 4 minutes).
6) Turn over and cook until done.
7) Ladle 1/2 oz. barbeque sauce on top of the vegetables.
2) Assemble all vegetables so that they make a 9 ounce portion. (Usually
this is 2 slices of each but may be more or less depending on size).
3) Place pre-portioned vegetables on grill. Do not stack; vegetables need
to be spread out.
4) Spray with oil and sprinkle with salt and pepper mix.
5) Cook until half way done or desired making sure not to burn (3 ro 4 minutes).
6) Turn over and cook until done.
7) Ladle 1/2 oz. barbeque sauce on top of the vegetables.
Pork Butt
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Left...The Cooked Pork Butt
Right...The Pork Butt after it was chopped
Ingredients:
1) 9 to 10 lb. Bone-in-Pork Butt
1) Feel the outer edges for any loose bones that should be trimmed.
2) Place butt in a preheated smoker at 250 degrees.
3) Smoke for 8 to 10 hours.
4) When bone pulls out easily, the butt is done.
2) Place butt in a preheated smoker at 250 degrees.
3) Smoke for 8 to 10 hours.
4) When bone pulls out easily, the butt is done.
Whole Spare Ribs
Ingredients:
1) 1 Full Rack (12 bones)
2) RUB: which consists of...
a) 1 cup Cumin
b) 1 cup Coarse ground Black Pepper
2) RUB: which consists of...
a) 1 cup Cumin
b) 1 cup Coarse ground Black Pepper
1) (Optional) Pull the membrane off the underside of the rib.
2) Place a full rack of spare ribs on the grill.
3) Brush the rub on both sides of the ribs from end to end (this is
approximately 1 ½ oz. of sauce per side).
4) Place the meat side down.
5) Cook the ribs for 1 to 1½ minutes or until the sauce has caramelized.
6) Turn the ribs over and lightly sauce again.
7) Cook the ribs for another 1 to 1½ minutes or until the other side is
caramelized.
8) Place the ribs on the cutting board (meat side up) and cut into 13
portions.
9) Place the ribs on appropriate plateware with meat side down.
10) Ladle 2 oz. of barbeque sauce on top of the ribs the entire length.
2) Place a full rack of spare ribs on the grill.
3) Brush the rub on both sides of the ribs from end to end (this is
approximately 1 ½ oz. of sauce per side).
4) Place the meat side down.
5) Cook the ribs for 1 to 1½ minutes or until the sauce has caramelized.
6) Turn the ribs over and lightly sauce again.
7) Cook the ribs for another 1 to 1½ minutes or until the other side is
caramelized.
8) Place the ribs on the cutting board (meat side up) and cut into 13
portions.
9) Place the ribs on appropriate plateware with meat side down.
10) Ladle 2 oz. of barbeque sauce on top of the ribs the entire length.
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