Tuesday, May 22, 2018

School Picnic Memories and Pittsburgh's BBQ Chipped Ham Sandwich by Cleo Coyle

Alice and Marc aka CLEO COYLE,
sharing school picnic memories.

When you were growing up, did you have a "school picnic" at the end of each school year? With Memorial Day weekend coming up, Marc and I found ourselves reminiscing about our childhood school picnics in Pittsburgh, PA.

After spending nine months cooped up in classrooms, the school district rewarded the kids with a special day out at Kennywood, a little amusement park south of the city.

This century-old park (founded in 1898) has several landmark wooden roller coasters that continue to attract national and international riders, including the American Coaster Enthusiasts.

Take a ride with us now in the
front seat of this landmark wooden
roller coaster, The Jack Rabbit.

To start the video, click the white arrow in the window below...

If you do not see the video window above, you can
"ride" the coaster on YouTube by clicking here.

One of the great picnic foods of Pittsburgh (and a fun retro Memorial Day weekend nosh for us) is the BBQ Chipped Ham Sandwich.

"What is 'Chipped' Ham?" some of you may ask.

We're sharing our answer (and recipe) again for the start of picnic season...and in celebration of the many happy memories of your own "school picnics," a wonderful community tradition.

👇

A Note from Cleo

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

When Marc and I first tried to order chipped ham at a New York deli counter, we were met with blank stares. Fear not, our recipe (below) will teach you how to order it at any deli. But first some background...

The idea of "chipped choppod ham" began years ago with a chain of regional stores called Islay's, a name you might recognize as the original producer of the famous Klondike ice cream bar.

"Boston has its Baked Beans," Islay's proclaimed. "Philly has its Cheesesteaks. Pittsburgh, Ohio, West Virginia and surrounds? We have Isaly’s Original Chipped Chopped Ham."

SO HOW DO YOU "CHIP" HAM?

When you order "chipped" ham, the deli person should shave or chip the meat against the commercial meat slicer blade. This is how your razor-thin sliced ham should look...

WHY SLICE IT THIS WAY?

By shaving the meat razor thin, the ham is more tender and has more flavor than if it were sliced more thickly.

For hard-working families on tight budgets, this method of slicing ham (which is actually known as "Pittsburgh Style") is a smart way to make less expensive hams (like pressed ham) taste great.

On the other hand, chipping ham does not have to be limited to cheaper hams. This process makes any ham, from Black Forest to baked Virginia, melt in your mouth with amazing flavor.

Now let's make that famous Pittsburgh sandwich...

🍴
To download a copy of this
recipe that you can print,
save, or share, click here.

Click here for the
free recipe PDF.

🍔

The Pittsburgh-Style

BBQ Chipped Ham Sandwich

by Cleo Coyle

Makes 4 Sandwiches

Ingredients:

1 pound of "Chipped Ham"
(Below, you'll learn how to order this at any deli.)

½ cup (8 tablespoons) ketchup

¼ cup (4 tablespoons) BBQ sauce

4 soft hamburger buns

(optional garnish) Relish, sweet or dill

Directions:

Step 1: Order the Ham - Ask the deli staff to shave the ham razor thin. Explain that this is known as "Pittsburgh style" and reassure them that the ham should break up into pieces as they "chip" it against their slicer blade. You might even show them the picture below...

Any ham can be used for this sandwich. We've done Black Forest and baked Virginia hams, but don't be afraid to try less expensive hams for this sandwich. That's really the point, to make an inexpensive ham taste great. The chipping does wonders for the flavor and texture.

Step 2: Make the Frizzle Fry - When you get the chipped ham home, you’re ready to create your "frizzle fry" sandwich. (Okay, from here on, it's stupidly easy. But if you never made a hot dog before, you'd need directions, right? So here goes...)

A. Heat the Chipped Ham: Place a large skillet over medium heat. Break the ham up into the pan and stir until heated through.

B. Make your Quickie Sauce: Mix the ketchup and (your favorite) BBQ sauce in a small bowl and add to the skillet. (Some people add a little mustard at this stage. We don't, but it's an option, depending on your taste.)

C. Combine Ham and Sauce: Stir and cook for a few more minutes. The chipped ham should be evenly coated with the ketchup-BBQ sauce. The ham should be steaming and sticky.

D. Pile it high: Divide the ham up onto the four hamburger buns.

Garnish: My husband eats this simple sandwich with no other garnish, but many people in Pittsburgh add sweet relish. I enjoy it with dill relish. Pickled jalapenos and banana pepper rings are delicious garnishes, too. The tart heat nicely offsets the sticky-sweet meat. So garnish as you like and…eat with chipped ham joy!

Click here for the
free recipe PDF.

☕

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
of The Coffeehouse Mysteries

Alice and Marc in Central Park.

Together we write as Cleo Coyle.

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Tuesday, June 14, 2016

How to Use Coffee to make Plump and Juicy Barbecued Ribs by Cleo Coyle

My husband and I call these "coffee ribs" for two reasons...

The first is that we use brewed coffee to add earthy flavor and moistness to the ribs before cooking. Whether you make your ribs on the grill or in the oven, that extra moistness from the java will help prevent your ribs from drying out and give you plump and juicy results.

The second reason we call these "coffee" ribs is because we like to use barbecue sauces that include coffee in their ingredients.

In this case, the BBQ sauce came from the famous Kansas City Roasterie, a fantastic place to buy delicious premium coffee...and coffee barbecue sauce.

Actually, you can use (practically) any BBQ sauce with this method, whether it has coffee in it or not. The recipe below includes a note on how to choose one...

Now let's get our ribs on!

~ Cleo

P.S. Sending a warm thank you to Coffeehouse Mystery reader Stephanie Jones for introducing us to this delicious coffee BBQ sauce.

Cleo Coyle's Coffee Ribs

Cleo Coyle has a partner in

crime writing—her husband.

Learn about their books

by clicking here and here.

So...what’s the secret to preparing moist, tender barbecued ribs? It’s all about the moisture, the salt, and the sugar.

SALT is a flavor enhancer that breaks down the connective tissues, making meat tender.

SUGAR tenderizes meat, too, but tends to stick to the surface, which helps to evenly brown without drying. Most barbecue sauces contain sugar, so if you add a little to the marinade it works in tandem with the salt to make your ribs the best they can be.

Okay, Cleo...why coffee? Is it a gimmick?

It is not. Coffee is an excellent way to add moisture and a tenderizing agent at the same time. Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. Coffee contains just enough acidity to help the tenderizing process, but not enough to ruin the meat’s texture.

With all that in mind, here’s a quick, one bowl marinade that lets you use your favorite barbecue sauce plus salt and cold coffee to make plump and juicy pork ribs every time. ~ Cleo

To download this recipe in a
free PDF that you can

print, save, or share, click here.

Click for free recipe PDF.

Cleo Coyle's Coffee Ribs

Ingredients:

2-4 pounds baby back ribs

2-3 teaspoons sea salt or Kosher salt
(or 1-2 tsps. table salt) -- Divided

1 teaspoon white pepper - Divided

2-3 cup brewed coffee, cooled

1-1/4 cups barbeque sauce with one or more
of these key ingredients (*see below)

*Key Ingredients: Your barbeque sauce should contain at least one of the following sweeteners: white sugar, brown sugar, molasses, honey, or corn syrup.

Directions:

(1) Right out of the refrigerator, the cold ribs should be placed into a large bowl and sprinkled with half your salt and pepper on all sides. Separate ¼ cup of your BBQ sauce and rub all over the ribs.

(2) Add the cold coffee to the bowl, cover with cling wrap and marinate at room temperature for one hour. At the thirty minute mark, flip the ribs to coat evenly.

NOTE: Do not marinate for longer than 1 hour.

(3) Low and slow cooking is the way to make juicy, delicious ribs. Preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray. Remove ribs from marinade, and discard the liquid. Do not rinse the ribs. Using the other half of your salt and pepper, once again apply to both sides. Now place ribs on the grilling rack, fat side up. Cook for 20 minutes and flip. Cook for 20 more minutes.

At the 40 minute mark, you are ready to brush the ribs with barbecue sauce. Flip the ribs over (fat side up again) and coat with the sauce.

Cook for a third 20 minute period. Flip the ribs, paint the other side and continue cooking, for a fourth twenty minute interval. Flip one more time and apply the rest of your barbecue sauce.

Kick up the oven to 375 degrees F. and cook 10 to 20 minutes more, to caramelize the surface.