70. S. LaGrange Road
July 17 through July 31, Q-BBQ will donate $2 from every Papa Q Sampler purchased to the H Foundation in support of their 11th Annual Goombay Bash, which will be held on August 6 in the Grand Ballroom at Navy Pier. The new Papa Q Sampler Platter includes Smoked Chicken, Pulled Pork, Chopped Brisket, Smoked Wings, Spicy Texas Sausage, Ribs, and Q-Pups, served with choice of two sides for $13.95.
Rub with Q-Rub
(Q-Rub is a combination of the following: brown sugar, cumin, kosher salt, black pepper, paprika, garlic powder.)
Using a home smoker:
Put one log of hickory and one log of apple in your home smoker.
Rub your brisket fully with rub.
Keep smoker at 250 degrees and smoke for 12-18 hours.
Internal temperature for pork should be 180.
Internal temperature for brisket should be 185.
Using a traditional grill:
Make a smoke box by using tin foil and wood chips.
Place chips indirectly near the flame so they catch fire, but do not engulf.
Place meat on grate and maintain low heat (250).
The key to BBQ-ing is SLOW and LOW!
Carolina Vinegar Sauce (gluten free):
1 tbs vegetable oil
1.6 ounces chopped yellow onion
1 tsp chopped garlic
3.2 ounces brown sugar
1.5 ounces white vinegar
1.5 ounces apple cider vinegar
1.5 ounces tomato sauce
1.75 ounces apple juice
.75 ounces tomato paste
1.5 tsp lemon juice (fresh squeezed)
1.6 Tbs molasses
1 tsp black pepper
.5 tsp paprika
1 tsp celery salt
Combine vegetable oil and onions in pot and heat until transparent (about 20 minutes). Add garlic. While you are waiting those 20 minutes, combine DRY ingredients together in bin. Then, combine all liquid together in bin. When garlic has been added, wait 10 minutes, then add all other ingredients (add brown sugar last). Let come to a boil, then simmer for 20 minutes. Let sit for at least 4-6 hours. Strain onions out of vat and portion
1 lb dry Great Northern beans
1 large onion, diced
1 tsp salt
1/3 cup brown sugar
1 tsp dry mustard
1/4 cup molasses
2 tsp Worcestershire sauce
Rinse and soak beans; salt and boil until done. Drain, reserving liquid. Add brown sugar, mustard and molasses. Add cup of Q-Carolina Sauce and cup of reserved liquid. Smoke for 5 hours. Sprinkle brown sugar on top. Serve.