How to make Twisted Bacon Cheeseburger Sliders Recipe - Original recipe from Fritz Wiesehan
Serves: 8–12
Ingredients:
8–12 pretzel slider buns
16 pieces of arugula
2 pounds ground wagyu beef
1 green bell pepper, nearly minced
1 red bell pepper, nearly minced
1 small white onion, minced
1 large egg
1/4 cup brown sugar
4 tbsp chili powder
2 tbsp granulated garlic
2 tsp cinnamon
2 tsp cayenne
Smoked Bacon Jam Ingredients:
2 pounds sliced maple bacon
1 large onion, sliced
2 shallots, sliced
4 cloves garlic, minced
4 tbsp Twisted Belly’s BBQ Rub
1/2 cup dark rum
1/2 cup maple syrup
1/3 cup Twisted Belly’s Melon Madness BBQ Sauce
1/4 cup white vinegar
1/4 cup cider vinegar
6 tbsp turbinado sugar
2 tbsp of hot sauce
Cheese Spread Ingredients:
1 cup of whipped cream cheese
1/4 cup of Port wine cheddar cheese
1/4 cup of crumbled blue cheese
Smoked Bacon Jam Instructions:
Preheat the smoker to about 275 to 300 degrees F and add 1 to 2 chunks of apple wood.
Place all the bacon in the smoker with an aluminum pan below to catch the grease (you will need this later). Cook for about 45 minutes to 1 hour or until crisp.
We prefer cast iron when possible, but any saucepan will work. Preheat the cast-iron Dutch oven over low to medium heat and add the grease from the bacon. If there is not enough grease, you can use vegetable oil.
Once the grease or oil is preheated, add the onions and allow to soften for about 15 to 20 minutes or until translucent.
Add the sliced shallots, minced garlic, and BBQ Rub to the onions and allow to cook for 2 to 3 minutes. (Do not let the garlic burn.)
Add the remainder of ingredients and mix all sugars completely. Make sure that all the sugar has dissolved completely.
Allow this mixture to cook for about 1 hour and let everything thicken and reduce.
Remove from the heat and allow to cool for another hour.
Add the cooled mixture to your food processor along with the cooked bacon.
Mix all ingredients until the bacon is chopped and mixed evenly throughout. Do not over-mix. With a spatula, remove mixture from the food processor and enjoy. This can be served cold or warm.
Method:
Prepare Smoked Bacon Jam.
Mix all Cheese Spread ingredients together.
Preheat the grill to 500 to 600 degrees F or whatever will allow you to get a nice char on both sides.
Start by mixing all wet ingredients (ground wagyu, green and red bell peppers, white onion, and egg). Make sure everything is mixed evenly.
Add all dry ingredients to the mix (brown sugar, chili powder, granulated garlic, cinnamon, and cayenne). Mix evenly.
Form 8 to 12 patties.
Place all the patties directly on the grill (leave the lid open), and allow both sides of each patty to get charred.
Once the desired char is achieved, remove the burgers from the grill and place in an aluminum pan.
Close the lid on the grill and allow the temperature to lower to about 250 to 275 degrees F.
Once the grill is down to the appropriate ambient temperature, place the entire aluminum pan back on the grill. This allows the temperature of the burgers to be monitored more easily so that they can reach the perfect internal temperature. It is a good idea to take the temperature at this time.
Cook burgers for about another 30 minutes, depending how much they got cooked during the initial searing. Cook burgers to about 145 to 150 degrees F (internal temperature), or to your preference.
Once the desired internal temperature of the burgers is reached, remove from the grill (still in the pan), and allow the burgers to rest for 10 minutes or so.
Apply the Smoked Bacon Jam to the bottom of each pretzel bun.
Apply the Cheese Spread to the top of each bun.
Add a burger to each bun, place arugula on top of the patty, and place the top of the bun on top of the arugula.
Tuesday, January 6, 2015
Herb, Garlic and Wine Pork Tenderloin
How to make Herb, Garlic and Wine Pork Tenderloin Recipe
Serves: 8–10
Ingredients:
2 pork tenderloins, silver skin trimmed off
Salt and pepper, to taste
Marinade:
1 bottle of white wine
1/4 cup olive oil
1 cup yellow onions, chopped
4 garlic cloves, crushed
1/4 cup water
1 tbsp balsamic vinegar
Salt and pepper, to taste
Basting Sauce:
1 stick unsalted butter, melted
4 garlic cloves, crushed
Herb Basting Brush
Wooden spoon
Butcher twine
Fresh thyme, rosemary, and sage
Board Dressing:
4 tbsp olive oil
Brush herbs, chopped
Method:
In a 2-gallon storage bag, add all the marinade ingredients and the pork tenderloins. Marinate in the refrigerator for 24 hours.
Set up the grill for indirect heat at 450 degrees F.
Remove the tenderloins from the marinade and wipe dry with paper towels.
Season the tenderloins with salt and pepper, then tie together with butcher twine.
In a small saucepan, add the basting sauce ingredients.
Place tenderloins and the saucepan of basting sauce on the cool side of the grill. Put the lid on the cooker with the vents wide open.
Assemble the herb brush. After the first 20 minutes of cooking, use the brush to baste the meat. Baste every 10 to 15 minutes, reserving any leftover sauce.
When the internal temperature reaches 130 degrees (about 1 hour), bring the fire up to high heat (600+ degrees F). Do not put the lid on the grill. Add more charcoal if necessary.
Cook the tenderloin over high heat until a little char develops (2 or 3 minutes), turn over, and repeat.
Remove meat from grill, place onto a platter, and tent with foil. Let the tenderloins rest for 10 minutes.
Meanwhile, chop the charred and seasoned ends of the basting brush on a cutting board and add the olive oil to make the board dressing.
Remove the butcher twine, place the meat on the board, and slice the pork into 1-inch-thick medallions. Let the slices of pork get coated with the board dressing.
Place the pork back on the platter and pour the board dressing and reserved basting sauce over the tenderloin medallions. Serve immediately.
Serves: 8–10
Ingredients:
2 pork tenderloins, silver skin trimmed off
Salt and pepper, to taste
Marinade:
1 bottle of white wine
1/4 cup olive oil
1 cup yellow onions, chopped
4 garlic cloves, crushed
1/4 cup water
1 tbsp balsamic vinegar
Salt and pepper, to taste
Basting Sauce:
1 stick unsalted butter, melted
4 garlic cloves, crushed
Herb Basting Brush
Wooden spoon
Butcher twine
Fresh thyme, rosemary, and sage
Board Dressing:
4 tbsp olive oil
Brush herbs, chopped
Method:
In a 2-gallon storage bag, add all the marinade ingredients and the pork tenderloins. Marinate in the refrigerator for 24 hours.
Set up the grill for indirect heat at 450 degrees F.
Remove the tenderloins from the marinade and wipe dry with paper towels.
Season the tenderloins with salt and pepper, then tie together with butcher twine.
In a small saucepan, add the basting sauce ingredients.
Place tenderloins and the saucepan of basting sauce on the cool side of the grill. Put the lid on the cooker with the vents wide open.
Assemble the herb brush. After the first 20 minutes of cooking, use the brush to baste the meat. Baste every 10 to 15 minutes, reserving any leftover sauce.
When the internal temperature reaches 130 degrees (about 1 hour), bring the fire up to high heat (600+ degrees F). Do not put the lid on the grill. Add more charcoal if necessary.
Cook the tenderloin over high heat until a little char develops (2 or 3 minutes), turn over, and repeat.
Remove meat from grill, place onto a platter, and tent with foil. Let the tenderloins rest for 10 minutes.
Meanwhile, chop the charred and seasoned ends of the basting brush on a cutting board and add the olive oil to make the board dressing.
Remove the butcher twine, place the meat on the board, and slice the pork into 1-inch-thick medallions. Let the slices of pork get coated with the board dressing.
Place the pork back on the platter and pour the board dressing and reserved basting sauce over the tenderloin medallions. Serve immediately.
Fork Tender BBQ Pork Steaks
How to make Fork Tender BBQ Pork Steaks Recipe - Pork steaks are cut from the pork shoulder and are considered a delicacy in St. Louis, which is home to the world pork steak championship. Lots of folks claim to have the best pork steaks, but I consistently win with this recipe.
Serves: 2
Ingredients:
2 pork steaks (1 to 1.5 inches thick)
1/2 cup Plowboys Yardbird BBQ Rub
1/2 cup turbinado sugar
1/4 cup canola oil
2 cups Blues Hog Original BBQ Sauce
For Foil Wrap:
1 cup Parkay Squeeze
4 cups light brown sugar
1/2 cup Tiger Sauce
Method:
Set up smoker at 300 degrees F.
Apply sugar and rub on pork steaks. Leave at room temperature until the surface develops a glaze.
Add cherry wood chunks to the smoker and place pork steaks on grill. Smoke for 1.5 hours.
In a sheet of foil, add foil wrap ingredients and 1 pork steak and then wrap tightly. Repeat with the other pork steak.
Cook foil wraps for 1.5 hours.
Unwrap and cook in the juices for 30 minutes.
Remove from cooker, then brush on barbecue sauce and serve.
Serves: 2
Ingredients:
2 pork steaks (1 to 1.5 inches thick)
1/2 cup Plowboys Yardbird BBQ Rub
1/2 cup turbinado sugar
1/4 cup canola oil
2 cups Blues Hog Original BBQ Sauce
For Foil Wrap:
1 cup Parkay Squeeze
4 cups light brown sugar
1/2 cup Tiger Sauce
Method:
Set up smoker at 300 degrees F.
Apply sugar and rub on pork steaks. Leave at room temperature until the surface develops a glaze.
Add cherry wood chunks to the smoker and place pork steaks on grill. Smoke for 1.5 hours.
In a sheet of foil, add foil wrap ingredients and 1 pork steak and then wrap tightly. Repeat with the other pork steak.
Cook foil wraps for 1.5 hours.
Unwrap and cook in the juices for 30 minutes.
Remove from cooker, then brush on barbecue sauce and serve.
South Carolina Ribs Yankee Style
How to make South Carolina Ribs Yankee Style Recipe - from the recipe of Steven Marx in tellyouwhatbbq.com
Serves: 6
Ingredients:
3 racks St. Louis-style spare ribs
1/4 cup prepared yellow mustard
1/2 cup Dizzy Pig Dizzy Dust Rub
1/2 cup Dizzy Pig Swamp Venom Rub
Dark brown sugar
4 cups apple cider, spray bottle
South Carolina Mustard Sauce (see below)
South Carolina Mustard Sauce Ingredients:
1/2 cup prepared yellow mustard
1/4 cup apple cider vinegar
5 tbsp dark brown sugar
1/2 tsp paprika
1/2 tsp Worcestershire sauce
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp black pepper
For Sauce:
Combine all ingredients in a medium saucepan on medium heat. Stir until all ingredients are dissolved and mixed well. Serve when sauce has cooled.
Method:
Remove membrane from ribs and trim large fat deposits.
Coat ribs with mustard and apply dry rub mixture. Light coating is key for this step. Wrap ribs in aluminum foil and refrigerate overnight.
Unwrap ribs and throw ribs on smoker for 2 hours at 250 degrees F.
Remove ribs and coat liberally with brown sugar. Re-rub ribs with dry rub mix. Return to smoker for 2 more hours, spritzing with apple cider every 1/2 hour.
At hour 4, begin to baste ribs with South Carolina Mustard Sauce. Baste liberally (until dripping) at 4 hours and 4.5 hours.
Remove ribs after 5 to 5.5 hours and wrap in aluminum foil. Allow to rest for 1/2 hour before cutting. Turn ribs upside down to cut. Apply final sauce polish in the turn-in box.
Serves: 6
Ingredients:
3 racks St. Louis-style spare ribs
1/4 cup prepared yellow mustard
1/2 cup Dizzy Pig Dizzy Dust Rub
1/2 cup Dizzy Pig Swamp Venom Rub
Dark brown sugar
4 cups apple cider, spray bottle
South Carolina Mustard Sauce (see below)
South Carolina Mustard Sauce Ingredients:
1/2 cup prepared yellow mustard
1/4 cup apple cider vinegar
5 tbsp dark brown sugar
1/2 tsp paprika
1/2 tsp Worcestershire sauce
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp black pepper
For Sauce:
Combine all ingredients in a medium saucepan on medium heat. Stir until all ingredients are dissolved and mixed well. Serve when sauce has cooled.
Method:
Remove membrane from ribs and trim large fat deposits.
Coat ribs with mustard and apply dry rub mixture. Light coating is key for this step. Wrap ribs in aluminum foil and refrigerate overnight.
Unwrap ribs and throw ribs on smoker for 2 hours at 250 degrees F.
Remove ribs and coat liberally with brown sugar. Re-rub ribs with dry rub mix. Return to smoker for 2 more hours, spritzing with apple cider every 1/2 hour.
At hour 4, begin to baste ribs with South Carolina Mustard Sauce. Baste liberally (until dripping) at 4 hours and 4.5 hours.
Remove ribs after 5 to 5.5 hours and wrap in aluminum foil. Allow to rest for 1/2 hour before cutting. Turn ribs upside down to cut. Apply final sauce polish in the turn-in box.
Best Spare Ribs
How to make Best Spare Ribs Recipe - from the recipe of Jeff Brinker
Serves: 12
Ingredients:
3 St. Louis-style spareribs
1 cup yellow mustard
1 cup Italian dressing
1 cup Plowboys Yardbird BBQ Rub
2 cups Blues Hog Original BBQ Sauce
Pineapple Juice, spray bottle
Foil Wrap:
1/4 cup brown sugar
1/4 cup honey
2 tbsp Parkay Squeeze
2 tbsp pineapple juice
Method:
One hour before cooking, mix mustard and Italian dressing together. Rub dressing mix into ribs. Lightly coat each side of ribs with Plowboys rub. Set up smoker for 275 degrees F. Add apple wood for smoke.
Place the meat on the smoker, meat side up. Close lid and smoke, maintaining 275 degrees F. Every 1/2 hour, mist with pineapple juice.
After 3 hours, double wrap each slab individually in foil. Place meat side down and add the foil wrap ingredients in with the ribs. Return to the pit.
After 1 more hour, open the foil and turn the ribs over so meat side is up. Lightly sprinkle with rub. After 30 minutes, begin testing for doneness and start brushing Blues Hog sauce on meat side.
Let cool 10 minutes, and enjoy.
Serves: 12
Ingredients:
3 St. Louis-style spareribs
1 cup yellow mustard
1 cup Italian dressing
1 cup Plowboys Yardbird BBQ Rub
2 cups Blues Hog Original BBQ Sauce
Pineapple Juice, spray bottle
Foil Wrap:
1/4 cup brown sugar
1/4 cup honey
2 tbsp Parkay Squeeze
2 tbsp pineapple juice
Method:
One hour before cooking, mix mustard and Italian dressing together. Rub dressing mix into ribs. Lightly coat each side of ribs with Plowboys rub. Set up smoker for 275 degrees F. Add apple wood for smoke.
Place the meat on the smoker, meat side up. Close lid and smoke, maintaining 275 degrees F. Every 1/2 hour, mist with pineapple juice.
After 3 hours, double wrap each slab individually in foil. Place meat side down and add the foil wrap ingredients in with the ribs. Return to the pit.
After 1 more hour, open the foil and turn the ribs over so meat side is up. Lightly sprinkle with rub. After 30 minutes, begin testing for doneness and start brushing Blues Hog sauce on meat side.
Let cool 10 minutes, and enjoy.
Competition Brisket
How to make Competition Brisket Recipe - My flavor profile for brisket is enhancing the beef flavor with the rubs and sauces, not covering it up. Achieve a nice smoke ring with cherry wood and make sure to retain all the juices that’s the flavor
Serves: 10
Ingredients:
10-pound brisket packer
Canola oil
Cherry wood chunks
2 cups beef broth, spray bottle
Rufus Teague Honey BBQ Sauce
Rubs:
Plowboys Bovine Bold
Kosmos Q Cow Cover
Marinade
3 cups water
1/2 cup Better Than Bouillon Beef Base Paste
Method:
Trim brisket. Coat brisket with canola oil. Coat the point lightly with rubs, and liberally cover the flat. Refrigerate overnight in a 2-gallon storage bag.
For Cooking:
Fire up smoker to 275 degrees F. Add cherry wood. Place brisket on smoker. After the first hour, spray with broth every 30 minutes.
For Foil Wrap:
When brisket reaches 150 degrees F internal temperature, remove and place on 2 sheets of foil. Pour marinade in the bottom of the wrap. Apply more rub over the brisket. Wrap the foil tightly. Place meat back on the cooker. Remove from cooker when it’s tender at approximately 2 hours.
Resting:
Check tenderness with an instant meat thermometer. Remove from cooker and rest for 1 hour. Store in an empty cooler lined with cloth towels.
Burnt Ends (Optional)
Separate the point from the flat. Wrap the flat again and place it back in cooler. In a foil pan, add 1 cup of au jus and point. Cover with foil and cook for 1 hour. Use meat thermometer to check doneness, cooking until tender. Cut into chunks and place back on cooker until ready to box.
Slicing:
To make an au jus, reserve at least 4 cups of pan juices, strain, and keep warm. Slice flat into 1/4-inch slices, against the grain. Rest slices in warm au jus.
Finish:
Box brisket with slices and burnt ends. Apply a little barbecue sauce with a brush on the backside of the brisket. Dust with finely ground Kosmos Q Cow Cover on the backside. Turn in.
Serves: 10
Ingredients:
10-pound brisket packer
Canola oil
Cherry wood chunks
2 cups beef broth, spray bottle
Rufus Teague Honey BBQ Sauce
Rubs:
Plowboys Bovine Bold
Kosmos Q Cow Cover
Marinade
3 cups water
1/2 cup Better Than Bouillon Beef Base Paste
Method:
Trim brisket. Coat brisket with canola oil. Coat the point lightly with rubs, and liberally cover the flat. Refrigerate overnight in a 2-gallon storage bag.
For Cooking:
Fire up smoker to 275 degrees F. Add cherry wood. Place brisket on smoker. After the first hour, spray with broth every 30 minutes.
For Foil Wrap:
When brisket reaches 150 degrees F internal temperature, remove and place on 2 sheets of foil. Pour marinade in the bottom of the wrap. Apply more rub over the brisket. Wrap the foil tightly. Place meat back on the cooker. Remove from cooker when it’s tender at approximately 2 hours.
Resting:
Check tenderness with an instant meat thermometer. Remove from cooker and rest for 1 hour. Store in an empty cooler lined with cloth towels.
Burnt Ends (Optional)
Separate the point from the flat. Wrap the flat again and place it back in cooler. In a foil pan, add 1 cup of au jus and point. Cover with foil and cook for 1 hour. Use meat thermometer to check doneness, cooking until tender. Cut into chunks and place back on cooker until ready to box.
Slicing:
To make an au jus, reserve at least 4 cups of pan juices, strain, and keep warm. Slice flat into 1/4-inch slices, against the grain. Rest slices in warm au jus.
Finish:
Box brisket with slices and burnt ends. Apply a little barbecue sauce with a brush on the backside of the brisket. Dust with finely ground Kosmos Q Cow Cover on the backside. Turn in.
Competition Pork
How to make Competition Pork Recipe - So many muscles in this category and each is extremely tender and tasty. A sweet and rich flavor profile has worked for me. Always make sure you give the judges samples of the money muscle, which is the best part of the pork butt.
Serves: 6
Ingredients:
2 7-pound pork butts, bone-in
1/2 cup canola oil
Cherry wood, chunks
4 cups apple juice, spray bottle
Rub:
Code 3 Spices 5-0 Rub
Turbinado sugar
Foil Wrap:
2 tbsp Code 3 Spices 5-0 Rub
1/4 cup Parkay Squeeze
4 cups dark brown sugar
1 cup Blues Hog Smoky Mountain
Sauce
3 cups Blues Hog Smoky Mountain
1 cup Blues Hog Tennessee Red
Method:
Place each pork butt in a foil pan, fat cap down. Trim excess fat around the entire butt, leaving ¼an inch of the fat cap on. Coat with canola oil, then apply rub and turbinado sugar. Let sit at room temperature to develop syrup glaze.
Cooking
Set up smoker at 250 degrees F. Use cherry wood for smoke. Place pork butts in the foil pans on the grill. After 1 hour, spray with apple juice every 30 minutes.
Foil Wrap:
Ready the foil wrap: 2 sheets of heavy-duty aluminum foil, enough to wrap completely. Remove pork at 150 degrees F internal temperature, and place on foil with the fat cap down. Add foil wrap ingredients and enclose the foil snugly around the pork butt. Place meat back on the cooker until tender, approximately 200 degrees F internal temperature. Check internal temperature after 1 hour, and every hour thereafter.
Sauce:
Add all ingredients in a saucepan and cook on medium-low heat. Mix well and let it cool. Store in squeeze bottle. Keeping the sauce warm is best for applying on meat.
Resting:
Check for tenderness with a meat thermometer. If it glides in like a hot knife through butter, it’s done. Remove pork butt in the foil wrap from the cooker. Open the foil wrap and pour some barbecue sauce over it. Store it in a dry cooler, and let it rest in its own juices.
Pull Pork:
Remove the meat around the bone (the horn) and slice into chunks. Locate the money muscle (opposite the horn) and slice into 1/2-inch discs. Use remaining pork to make pulled pork. Lightly sauce all pork slices, chunks, and pulled pork with a silicone brush.
Finish:
Arrange the pork neatly in the box and turn in.
Note:
The money muscle is easily seen before it is cooked. It stretches perpendicularly across, opposite the bone and the fat strands in a vertical pattern. Some competition cooks partially separate this muscle (but not entirely) to remove excess fat and apply more rub. This is called the money muscle because the judges love it and it wins the money.
Serves: 6
Ingredients:
2 7-pound pork butts, bone-in
1/2 cup canola oil
Cherry wood, chunks
4 cups apple juice, spray bottle
Rub:
Code 3 Spices 5-0 Rub
Turbinado sugar
Foil Wrap:
2 tbsp Code 3 Spices 5-0 Rub
1/4 cup Parkay Squeeze
4 cups dark brown sugar
1 cup Blues Hog Smoky Mountain
Sauce
3 cups Blues Hog Smoky Mountain
1 cup Blues Hog Tennessee Red
Method:
Place each pork butt in a foil pan, fat cap down. Trim excess fat around the entire butt, leaving ¼an inch of the fat cap on. Coat with canola oil, then apply rub and turbinado sugar. Let sit at room temperature to develop syrup glaze.
Cooking
Set up smoker at 250 degrees F. Use cherry wood for smoke. Place pork butts in the foil pans on the grill. After 1 hour, spray with apple juice every 30 minutes.
Foil Wrap:
Ready the foil wrap: 2 sheets of heavy-duty aluminum foil, enough to wrap completely. Remove pork at 150 degrees F internal temperature, and place on foil with the fat cap down. Add foil wrap ingredients and enclose the foil snugly around the pork butt. Place meat back on the cooker until tender, approximately 200 degrees F internal temperature. Check internal temperature after 1 hour, and every hour thereafter.
Sauce:
Add all ingredients in a saucepan and cook on medium-low heat. Mix well and let it cool. Store in squeeze bottle. Keeping the sauce warm is best for applying on meat.
Resting:
Check for tenderness with a meat thermometer. If it glides in like a hot knife through butter, it’s done. Remove pork butt in the foil wrap from the cooker. Open the foil wrap and pour some barbecue sauce over it. Store it in a dry cooler, and let it rest in its own juices.
Pull Pork:
Remove the meat around the bone (the horn) and slice into chunks. Locate the money muscle (opposite the horn) and slice into 1/2-inch discs. Use remaining pork to make pulled pork. Lightly sauce all pork slices, chunks, and pulled pork with a silicone brush.
Finish:
Arrange the pork neatly in the box and turn in.
Note:
The money muscle is easily seen before it is cooked. It stretches perpendicularly across, opposite the bone and the fat strands in a vertical pattern. Some competition cooks partially separate this muscle (but not entirely) to remove excess fat and apply more rub. This is called the money muscle because the judges love it and it wins the money.
Hudson Valley Bacon Wrapped Shrimp
How to make Hudson Valley Bacon Wrapped Shrimp Recipe - award winning barbecue in Sloatsburg, new york city
Serves: 21–25
Ingredients:
6 oz. Lump crabmeat
Salt and pepper to taste
Juice of 1 lemon
1–2 pounds shrimp (large)
1 lb package bacon
Adobo seasoning
Method:
Mix the lump crab meat with some salt, pepper, and fresh squeezed lemon juice.
Butterfly the shrimp and stuff with the crabmeat mixture. (This can be a little messy, so have some patience.)
Wrap each shrimp with a full piece of bacon and secure with 2 toothpicks.
Sprinkle some of the adobo seasoning onto each piece.
Cook over direct heat but try to keep the heat as low as possible. I like to let the coals burn down for a while before putting these on the grill.
Grill over direct heat for 15–20 minutes until the bacon is done.
Remove and enjoy.
Serves: 21–25
Ingredients:
6 oz. Lump crabmeat
Salt and pepper to taste
Juice of 1 lemon
1–2 pounds shrimp (large)
1 lb package bacon
Adobo seasoning
Method:
Mix the lump crab meat with some salt, pepper, and fresh squeezed lemon juice.
Butterfly the shrimp and stuff with the crabmeat mixture. (This can be a little messy, so have some patience.)
Wrap each shrimp with a full piece of bacon and secure with 2 toothpicks.
Sprinkle some of the adobo seasoning onto each piece.
Cook over direct heat but try to keep the heat as low as possible. I like to let the coals burn down for a while before putting these on the grill.
Grill over direct heat for 15–20 minutes until the bacon is done.
Remove and enjoy.
Competition Chicken
How to make Competition Chicken Recipe - This recipe has been tearing up the competition recently. It has won me first place twice in the first two attempts cooking the recipe. The results are a rich, classic barbecue flavor with an ultra-juicy texture and a hint of heat creeping up at the end.
Serves: 6
Ingredients:
16 chicken thighs, bone-in and skin-on
1 stick unsalted butter, cut into 16 slices
Blues Hog Original BBQ Sauce
Apple wood
Marinade:
1/2 cup soy sauce
1 tsp Kosher salt
1 tsp black pepper
1/2 yellow onion, chopped
1 garlic bulb, roasted
2 cups canola oil
1 cup unsalted butter, melted
Rubs:
Code 3 Spices Rescue Rub
Plowboys Yardbird
Method:
Make marinade: add all ingredients except butter and oil in a food processor. Mix well, then slowly start adding butter and oil. Store in glass jar and refrigerate. Set at room temperature for 1 hour before marinating.
Trim excess skin and meat from chicken.
Combine the marinade and chicken in a 1-gallon storage bag and refrigerate overnight.
Set cooker to 300 degrees F using indirect heat.
Remove chicken from the refrigerator and set at room temperature for 1 hour.
Wipe the excess marinade off with paper towels. Place chicken in a foil pan, SKIN DOWN. Then apply Rescue Rub inside thigh cavity.
Turn SKIN UP and add 1 slice of butter on top of each chicken. Cover with sheet of foil and cook for 20 minutes.
Prepare sauce: warm sauce on the cooker, then pour sauce into a squeeze bottle. Keep warm.
After 20 minutes, check the chicken and use brush to coat butter evenly on the skin.
Lightly apply Yardbird rub on the skin and place thighs directly on the grate, SKIN UP.
Add apple wood chunks to the heat source.
Cook for 30 minutes, checking for doneness at about 165 degrees F internal temperature. Cook for 10 minutes if thighs need more time.
Put thighs back in a foil pan and apply the barbecue sauce evenly over the chicken. Then cover with foil and place back on the cooker for 10 minutes more.
Box chicken and turn in.
Serves: 6
Ingredients:
16 chicken thighs, bone-in and skin-on
1 stick unsalted butter, cut into 16 slices
Blues Hog Original BBQ Sauce
Apple wood
Marinade:
1/2 cup soy sauce
1 tsp Kosher salt
1 tsp black pepper
1/2 yellow onion, chopped
1 garlic bulb, roasted
2 cups canola oil
1 cup unsalted butter, melted
Rubs:
Code 3 Spices Rescue Rub
Plowboys Yardbird
Method:
Make marinade: add all ingredients except butter and oil in a food processor. Mix well, then slowly start adding butter and oil. Store in glass jar and refrigerate. Set at room temperature for 1 hour before marinating.
Trim excess skin and meat from chicken.
Combine the marinade and chicken in a 1-gallon storage bag and refrigerate overnight.
Set cooker to 300 degrees F using indirect heat.
Remove chicken from the refrigerator and set at room temperature for 1 hour.
Wipe the excess marinade off with paper towels. Place chicken in a foil pan, SKIN DOWN. Then apply Rescue Rub inside thigh cavity.
Turn SKIN UP and add 1 slice of butter on top of each chicken. Cover with sheet of foil and cook for 20 minutes.
Prepare sauce: warm sauce on the cooker, then pour sauce into a squeeze bottle. Keep warm.
After 20 minutes, check the chicken and use brush to coat butter evenly on the skin.
Lightly apply Yardbird rub on the skin and place thighs directly on the grate, SKIN UP.
Add apple wood chunks to the heat source.
Cook for 30 minutes, checking for doneness at about 165 degrees F internal temperature. Cook for 10 minutes if thighs need more time.
Put thighs back in a foil pan and apply the barbecue sauce evenly over the chicken. Then cover with foil and place back on the cooker for 10 minutes more.
Box chicken and turn in.
Competition Ribs
How to make Competition Ribs Recipe - Ribs are the quintessential backyard torchbearer. Once you master these delicious meat sticks, you are designated awesome for life. My award winning ribs take an onslaught of sweet and tangy flavors to another level.
Serves: 6
Ingredients:
3 racks St. Louis spareribs
1/2 cup canola oil
4 cups apple juice, spray bottle
2 cups honey
Rubs:
1 cup Kosmos Q Dirty Bird
1 cup turbinado sugar
1 cup Plowboys Yardbird
Foil Wrap
1 cup Parkay Squeeze
1/2 cups dark brown sugar
1/2 cup Tiger Sauce
Sauce:
4 cups Blues Hog Original, warm Instructions
Method:
Apply a light coat of canola oil on all the ribs. Apply the rubs and turbinado sugar evenly on each rack. Let ribs sit at room temperature to develop glaze (1 hour).
For Smoke:
Set up smoker at 250 degrees F. Place ribs on grill and add cherry wood to the fire to develop the smoke ring. Spray apple juice after the first hour, then every 20 minutes thereafter. Check ribs at 2 hours; smoke no longer than 3 hours.
For Foil Wrap:
Prepare 3 foil wraps: 2 sheets of foil for each rack of ribs, long enough to wrap completely. In the center of the foil wrap, layer the ingredients. Place the ribs meat down on the ingredients; apply wrap ingredients to bone side too. Wrap tightly with 2 sheets of foil and cook for up to 2 hours, checking ribs after 1 hour.
For Unwrap:
When the ribs are tender, unwrap foil. Turn meat side up. Cook for 1/2 hour in the foil juices. Spray with apple juice every 10 minutes to keep surface moist.
Rest:
Remove from cooker after 30 minutes. Rest ribs in unwrapped foil; place in cooler until needed.
For Slicing:
On a cutting board, place ribs meat side up. Apply sauce and brush to coat evenly. Slice straight ribs with slicing knife. Pick 6 to 8 ribs, place in a foil pan, and apply more honey. Apply warm barbecue sauce to the ribs.
Finish:
Arrange in a staggered stack (4 bottom, 4 top) in box. Turn in box.
Serves: 6
Ingredients:
3 racks St. Louis spareribs
1/2 cup canola oil
4 cups apple juice, spray bottle
2 cups honey
Rubs:
1 cup Kosmos Q Dirty Bird
1 cup turbinado sugar
1 cup Plowboys Yardbird
Foil Wrap
1 cup Parkay Squeeze
1/2 cups dark brown sugar
1/2 cup Tiger Sauce
Sauce:
4 cups Blues Hog Original, warm Instructions
Method:
Apply a light coat of canola oil on all the ribs. Apply the rubs and turbinado sugar evenly on each rack. Let ribs sit at room temperature to develop glaze (1 hour).
For Smoke:
Set up smoker at 250 degrees F. Place ribs on grill and add cherry wood to the fire to develop the smoke ring. Spray apple juice after the first hour, then every 20 minutes thereafter. Check ribs at 2 hours; smoke no longer than 3 hours.
For Foil Wrap:
Prepare 3 foil wraps: 2 sheets of foil for each rack of ribs, long enough to wrap completely. In the center of the foil wrap, layer the ingredients. Place the ribs meat down on the ingredients; apply wrap ingredients to bone side too. Wrap tightly with 2 sheets of foil and cook for up to 2 hours, checking ribs after 1 hour.
For Unwrap:
When the ribs are tender, unwrap foil. Turn meat side up. Cook for 1/2 hour in the foil juices. Spray with apple juice every 10 minutes to keep surface moist.
Rest:
Remove from cooker after 30 minutes. Rest ribs in unwrapped foil; place in cooler until needed.
For Slicing:
On a cutting board, place ribs meat side up. Apply sauce and brush to coat evenly. Slice straight ribs with slicing knife. Pick 6 to 8 ribs, place in a foil pan, and apply more honey. Apply warm barbecue sauce to the ribs.
Finish:
Arrange in a staggered stack (4 bottom, 4 top) in box. Turn in box.