Smokin' ideas from Operation BBQ

Operation BBQ offers 200 plus smokin’ recipes from competition grand champs. It’s a page-turner because each recipe and photo is another temptation. Then they gotta throw in all these techniques and seasonings and extras? Crispy Vidalia onions, cranberry brine and Jack Daniel’s?
Stan Hays is co-founder of Operation BBQ Relief, a group that serves in the time of need. They came together after the 2011 Joplin, Mo. tornado and have served after hurricanes. We know about that in the Port Arthur area. Thank y’all!

Competition-Style Pork Butt and Crunchy Deep Fried Ribs are early recipes and the good stuff keeps coming. Do you start with salmon or meats or dive into Nuke-Seared Squid with Bombay Curry-ish Hoisin Ketchup?

Pineapple and meat parings are trending in my experience and they get notice here. Have you ever smoked a cabbage or cheese or mac and cheese? Try serving Grandma Frances W’s Calico Beans in bowls fashioned from green and red bell peppers.

They’ve got a sense of humor. Look for Three Men and a Babyback BBQ Team and Disco Pigs with Mexican Lasagna.

I won’t say a word about desserts. Not about Light as a Feather Cantaloupe Pie or Texas Bourbon-Glazed Bread Pudding or Chocolate Truffle Stout Cake with Smoked Caramel Pears.

Would someone just please make me a pork belly burnt end sandwich?

Grilled Pineapple Poblano Salsa
Diva Q, AKA Danielle Bennett suggests this for chips, over steak pork or chicken and with fish tacos and other seafoods.
2 teaspoons canola oil, plus more for coating
1 large, ripe pineapple, trimmed
1 large white sweet onion, halved
1 whole poblano pepper, seeded and halved
1 jalapeno pepper, seeded and finely minced
1 red bell pepper, finely minced
Juice and zest of two limes
One fourth cup finely minced red onion
1 small bunch cilantro, finely chopped
Salt and pepper to taste
Prepare the grill for medium-high heat. Oil the grates with canola oil. Slice the pineapple into half-inch thick slices.
Grill the pineapple slices directly, turning often until just tender and lightly charred, about 4 to 8 minutes.
Cube the grilled pineapple and chop the poblano and white onion into small pieces. Add the remaining ingredients and serve with chicken, pork or fish.


Darragh Doiron is a Port Arthur area foodie who is very into the Q. Reach her at darraghcastillo@icloud.com