How to make Smoked Turkey Salad Sandwich Recipe
Serves: 4
Ingredients:
1 pound smoked turkey, diced
1/2 cup mayonnaise
1 oz. celery, chopped
1/2 medium green apple, diced (core removed)
1 oz. pomegranate seeds
2 slices cooked bacon, chopped
1 shallot, chopped
1/2 tsp Kosher salt
1/2 tsp black pepper
1 loaf whole-grain artisan bread
Method:
In a large bowl, combine all ingredients (except the bread) and mix well.
Cut the loaf of bread into 8 slices to make 4 sandwiches.
Divide the turkey salad into 4 evenly measured scoops and place one on each sandwich.
Serve immediately.
Saturday, January 10, 2015
Big als Super Chicken Wings with Super Sauce
How to make Big als Super Chicken Wings with Super Sauce Recipe - from the original recipe of Canadian Bakin’ (Al Bowman)
Serves: 5
Ingredients:
5 pounds chicken wings
1/2 cup Code 3 Rescue Rub
Super Sauce Ingredients
1 bottle Durkee’s Famous Sauce
1/2 cup Frank’s Red Hot
1/2 stick butter, melted
Method:
Mix all sauce ingredients and set aside.
Separate wings into: wing tips, drumettes, and mid joint which make up all 3 parts of a chicken wing. Discard tips.
Lightly sprinkle Rescue Rub over wings to coat.
Smoke or grill wings at 350 degrees F, using fruit wood such as Mojobricks cherry until juices run clear, about 45 minutes.
Toss cooked wings in Super Sauce. Serve immediately.
Serves: 5
Ingredients:
5 pounds chicken wings
1/2 cup Code 3 Rescue Rub
Super Sauce Ingredients
1 bottle Durkee’s Famous Sauce
1/2 cup Frank’s Red Hot
1/2 stick butter, melted
Method:
Mix all sauce ingredients and set aside.
Separate wings into: wing tips, drumettes, and mid joint which make up all 3 parts of a chicken wing. Discard tips.
Lightly sprinkle Rescue Rub over wings to coat.
Smoke or grill wings at 350 degrees F, using fruit wood such as Mojobricks cherry until juices run clear, about 45 minutes.
Toss cooked wings in Super Sauce. Serve immediately.
Sticky Hoisin Apricot Chicken Thighs
How to make Sticky Hoisin Apricot Chicken Thighs Recipe
Serves: 6
Ingredients:
6 chicken thighs, bone-in and skin on
3/4 cup Hoisin sauce
1/2 cup apricot preserves
1 tbsp Sriracha sauce
1 tbsp Dijon mustard
2 tbsp all-purpose grilling rub
Method:
Set up the cooker for indirect heat cooking at 375 degrees F. Add chunks of peach wood for smoke.
Apply the rub all over the chicken thighs.
Place the thighs on the cool side of the grill away from the heat and put the lid on the cooker with the vents wide open. Cook for 30 minutes.
In a medium saucepan, warm the remaining ingredients on medium heat until the sauce starts to simmer, then turn off the heat and let it cool.
Use a basting brush to apply the sauce on all the thighs. Cook for 10 minutes.
With the lid off, grill the thighs directly over the heat until a char starts to develop, then move the thighs back to cool side of the grill and put the lid back on. Cook for 10 minutes.
Repeat step 6.
Chicken thighs are done when the internal temperature reaches 160 degrees F.
Serve immediately.
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| Sticky Hoisin Apricot Chicken Thighs |
LSTSB Chicken Wings
How to make LSTSB Chicken Wings Recipe - Lock, Stock and Two Smokin’ Barrels from the original of (Bill Grenko)
Serves: 3
Ingredients:
3 pounds whole chicken wings
1/2 cup Kosher salt
1/2 cup white sugar
2 quarts water
2 tbsp garlic powder
1 tbsp ground black pepper
Canola oil
Code 3 Backdraft Rub
Method:
Start brine by dissolving Kosher salt and sugar in water.
Add garlic powder and black pepper to brine and stir well.
Place chicken in a large resealable storage bag and pour in brine.
Seal bag, removing as much air as possible.
Place bag in a plastic container (in case of leak) and refrigerate for 4–6 hours.
Remove chicken from brine and pat dry with a paper towel.
Lightly oil chicken and sprinkle with Backdraft rub. Caution: Rub is very spicy, so go light to avoid the heat.
Smoke at 300 degrees F until skin is brown and crispy and the temperature in the drumstick portion is at least 175 degrees F.
Serves: 3
Ingredients:
3 pounds whole chicken wings
1/2 cup Kosher salt
1/2 cup white sugar
2 quarts water
2 tbsp garlic powder
1 tbsp ground black pepper
Canola oil
Code 3 Backdraft Rub
Method:
Start brine by dissolving Kosher salt and sugar in water.
Add garlic powder and black pepper to brine and stir well.
Place chicken in a large resealable storage bag and pour in brine.
Seal bag, removing as much air as possible.
Place bag in a plastic container (in case of leak) and refrigerate for 4–6 hours.
Remove chicken from brine and pat dry with a paper towel.
Lightly oil chicken and sprinkle with Backdraft rub. Caution: Rub is very spicy, so go light to avoid the heat.
Smoke at 300 degrees F until skin is brown and crispy and the temperature in the drumstick portion is at least 175 degrees F.
Blazin Smoked Chicken Challenge
How to make Blazin Smoked Chicken Challenge Recipe - Here is a challenge for you: make this recipe and see if you can stand the heat! I admit, I could not do it, but the half bite I took tasted really good. No use of extracts it’s all about the peppers with a lot of flavor to be found in this spicy treat.
Serves: 1–2
Ingredients:
1 pound chicken wing pieces
Caliente Rub:
1 tbsp brown sugar
1 tbsp smoky paprika
1/2 tbsp Kosher salt
1/2 tbsp coarse black pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp white pepper
1/2 tsp chile de arbol, ground (optional)
1/2 tsp guajillo dried peppers, ground (optional)
Caliente Sauce:
2 cups ketchup
2 cups Valentina’s black label hot sauce (or use Frank’s)
1/2 cup water
1/3 cup tequila
1/3 cup brown sugar
2 tbsp Dijon mustard
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp chile de arbol, ground (optional)
1/2 tsp guajillo dried peppers, ground (optional)
Method:
Mix all rub ingredients in a bowl and set aside.
Whisk all sauce ingredients in a small pot to put on the grill.
Set up grill for a two-zone indirect grilling, add chunks of fruit wood.
Apply the rub on the chicken wings.
Place wings on the cool side of the grill with the lid on.
Place sauce on cool side of the grill to absorb the smoky scent.
Cook the chicken for 40 minutes at 325 to 350 degrees F. Don’t flip the wings.
Dip the wings in the sauce, place back on the grill, cook for 10 minutes more. Repeat dipping and cooking once more.
Remove from grill and serve.
Serves: 1–2
Ingredients:
1 pound chicken wing pieces
Caliente Rub:
1 tbsp brown sugar
1 tbsp smoky paprika
1/2 tbsp Kosher salt
1/2 tbsp coarse black pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp white pepper
1/2 tsp chile de arbol, ground (optional)
1/2 tsp guajillo dried peppers, ground (optional)
Caliente Sauce:
2 cups ketchup
2 cups Valentina’s black label hot sauce (or use Frank’s)
1/2 cup water
1/3 cup tequila
1/3 cup brown sugar
2 tbsp Dijon mustard
1 tbsp onion powder
1 tbsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp chile de arbol, ground (optional)
1/2 tsp guajillo dried peppers, ground (optional)
Method:
Mix all rub ingredients in a bowl and set aside.
Whisk all sauce ingredients in a small pot to put on the grill.
Set up grill for a two-zone indirect grilling, add chunks of fruit wood.
Apply the rub on the chicken wings.
Place wings on the cool side of the grill with the lid on.
Place sauce on cool side of the grill to absorb the smoky scent.
Cook the chicken for 40 minutes at 325 to 350 degrees F. Don’t flip the wings.
Dip the wings in the sauce, place back on the grill, cook for 10 minutes more. Repeat dipping and cooking once more.
Remove from grill and serve.
Beer Can Chicken
How to make Beer Can Chicken Recipe - Beer can chicken is probably the easiest of recipes, but turns out great flavors every time.The key to beer can chicken is to make sure that the skin turns out crispy. from Chris Bohnemeier.
Serves: 6
Ingredients:
2 whole frying chickens
2 cans of beer
2 tbsp vegetable oil
6 tbsp Code 3 Spices 5-0 Rub
Method:
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towel. Apply the oil all over the chicken skin and then rub the bird with Code 3 Spices 5-0 Rub.
Open beer cans and empty half of each can (you choose how).
Firmly grab chicken and place cavity over top of beer can. Place the beer can chicken on the grill and use the legs to create a tripod to balance the chicken.
Cook the chicken over medium-high indirect heat with the lid on for 1 hour.
The chicken is done when the breast reaches 165 degrees F and the thigh is 180 degrees F.
Serves: 6
Ingredients:
2 whole frying chickens
2 cans of beer
2 tbsp vegetable oil
6 tbsp Code 3 Spices 5-0 Rub
Method:
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towel. Apply the oil all over the chicken skin and then rub the bird with Code 3 Spices 5-0 Rub.
Open beer cans and empty half of each can (you choose how).
Firmly grab chicken and place cavity over top of beer can. Place the beer can chicken on the grill and use the legs to create a tripod to balance the chicken.
Cook the chicken over medium-high indirect heat with the lid on for 1 hour.
The chicken is done when the breast reaches 165 degrees F and the thigh is 180 degrees F.
Grilled Chicken Salad Filled Endive
How to make Grilled Chicken Salad Filled Endive Recipe - from Chef Todd Kussman
Serving Size: 4
Ingredients:
4 chicken breasts, seasoned with your favorite rub
1 1/2 cups mayonnaise
1/2 cups Dijon mustard
1 cup pickle relish
1 tsp curry powder
5–6 green onions, sliced thin
2 hard boiled eggs, diced
Salt and pepper to taste
6–8 bulbs of Belgian endive, base cut and outer leaves peeled away
Method:
Grill seasoned chicken breasts over medium-high heat.
Remove when breasts reach 150 to 160 degrees F and place in refrigerator to cool.
Combine mayonnaise, mustard, relish, and curry powder.
When chicken breasts are fully cooled, cut into small dice.
Fold diced chicken breasts, green onions, and diced egg into the mayonnaise mixture.
Season with salt and pepper if desired and serve in Belgian endive leaves. Also goes well served in dollar rolls or as a tortilla wrap.
Serving Size: 4
Ingredients:
4 chicken breasts, seasoned with your favorite rub
1 1/2 cups mayonnaise
1/2 cups Dijon mustard
1 cup pickle relish
1 tsp curry powder
5–6 green onions, sliced thin
2 hard boiled eggs, diced
Salt and pepper to taste
6–8 bulbs of Belgian endive, base cut and outer leaves peeled away
Method:
Grill seasoned chicken breasts over medium-high heat.
Remove when breasts reach 150 to 160 degrees F and place in refrigerator to cool.
Combine mayonnaise, mustard, relish, and curry powder.
When chicken breasts are fully cooled, cut into small dice.
Fold diced chicken breasts, green onions, and diced egg into the mayonnaise mixture.
Season with salt and pepper if desired and serve in Belgian endive leaves. Also goes well served in dollar rolls or as a tortilla wrap.
4 layer barbecued game hens
How to make 4 layer barbecued game hens Recipe - from John Dawson, Patio Daddio BBQ
Serves: 2
Ingredients:
2 Cornish game hens (24 oz.), thawed and rinsed with giblets removed
2 cups hot water
1/3 cup Kosher salt
3 cups ice
1 can (12 oz.) apricot nectar
2 Tbsp Grill Mates Montreal Chicken Seasoning
2 Tbsp Grill Mates Sweet & Smoky Rub
Canola oil cooking spray
2 small cans (5.5 oz.) apple juice
1/2 cup your favorite barbecue sauce
Method:
Combine the hot water and salt in a large bowl and stir until the salt is dissolved.
Add the ice, nectar, and Montreal Chicken Seasoning to the bowl and mix well.
Add the hens to the brine, cover, and refrigerate 6 hours. Note: Make sure that the birds are completely submerged.
Once the hens are done brining, remove them from the liquid, drain them completely, and pat them dry with paper towels.
Prepare your grill for indirect cooking at medium heat (about 375 degrees F).
Coat each hen liberally (including the cavity) with the rub.
Coat the skin of each hen with the cooking oil spray.
Open the cans of juice and pour out about half.
Insert the open end of a can into each hen cavity.
Set the cans with the birds upright on the grill away from the direct heat.
Grill the hens indirect for 1 hour and 15 minutes, or until they reach an internal temperature of 170 degrees F in the thigh.
Remove the can from each bird, return the birds to the grill, and coat each liberally with barbecue sauce.
Continue cooking the hens 5 more minutes.
Split the hens in half, serve, and enjoy!
Serves: 2
Ingredients:
2 Cornish game hens (24 oz.), thawed and rinsed with giblets removed
2 cups hot water
1/3 cup Kosher salt
3 cups ice
1 can (12 oz.) apricot nectar
2 Tbsp Grill Mates Montreal Chicken Seasoning
2 Tbsp Grill Mates Sweet & Smoky Rub
Canola oil cooking spray
2 small cans (5.5 oz.) apple juice
1/2 cup your favorite barbecue sauce
Method:
Combine the hot water and salt in a large bowl and stir until the salt is dissolved.
Add the ice, nectar, and Montreal Chicken Seasoning to the bowl and mix well.
Add the hens to the brine, cover, and refrigerate 6 hours. Note: Make sure that the birds are completely submerged.
Once the hens are done brining, remove them from the liquid, drain them completely, and pat them dry with paper towels.
Prepare your grill for indirect cooking at medium heat (about 375 degrees F).
Coat each hen liberally (including the cavity) with the rub.
Coat the skin of each hen with the cooking oil spray.
Open the cans of juice and pour out about half.
Insert the open end of a can into each hen cavity.
Set the cans with the birds upright on the grill away from the direct heat.
Grill the hens indirect for 1 hour and 15 minutes, or until they reach an internal temperature of 170 degrees F in the thigh.
Remove the can from each bird, return the birds to the grill, and coat each liberally with barbecue sauce.
Continue cooking the hens 5 more minutes.
Split the hens in half, serve, and enjoy!
Maple Bourbon Chicken Leg Quarters
How to make Maple Bourbon Chicken Leg Quarters Recipe
Serves: 6
Ingredients
6 chicken leg quarters
1 cup Sweet Baby Rays original barbecue sauce
1 cup maple syrup
1/4 cup bourbon
1 tbsp bacon fat
2 tbsp apple cider vinegar
1 tbsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp smoked paprika (or Hungarian paprika)
1 tbsp red pepper flakes
Salt and pepper to taste
2 tbsp MLG Poultry Rub
Method:
Set up the cooker for indirect heat cooking at 250 degrees F. Add chunks of apple wood for smoke.
Apply the poultry rub all over the chicken thighs.
Place the chicken pieces on the cool side of the grill away from the heat and put the lid on the cooker with the vents wide open. Cook for 50 minutes until the internal temperature reaches 145 degrees F.
In a medium saucepan, warm the remaining ingredients on medium heat until the sauce starts to simmer, then turn off the heat and let it cool.
Use a basting brush to apply the sauce on all the thighs. Cook for 10 minutes or until the internal temperature reaches 160 degrees F.
Apply more sauce on the chicken pieces and serve immediately.
Serves: 6
Ingredients
6 chicken leg quarters
1 cup Sweet Baby Rays original barbecue sauce
1 cup maple syrup
1/4 cup bourbon
1 tbsp bacon fat
2 tbsp apple cider vinegar
1 tbsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp smoked paprika (or Hungarian paprika)
1 tbsp red pepper flakes
Salt and pepper to taste
2 tbsp MLG Poultry Rub
Method:
Set up the cooker for indirect heat cooking at 250 degrees F. Add chunks of apple wood for smoke.
Apply the poultry rub all over the chicken thighs.
Place the chicken pieces on the cool side of the grill away from the heat and put the lid on the cooker with the vents wide open. Cook for 50 minutes until the internal temperature reaches 145 degrees F.
In a medium saucepan, warm the remaining ingredients on medium heat until the sauce starts to simmer, then turn off the heat and let it cool.
Use a basting brush to apply the sauce on all the thighs. Cook for 10 minutes or until the internal temperature reaches 160 degrees F.
Apply more sauce on the chicken pieces and serve immediately.
Skinless Smoked Turkey Breast
How to make Skinless Smoked Turkey Breast Recipe
Serves: 4–6
Ingredients:
6-pound turkey breast, whole
2 tbsp MLG Poultry Rub (see below)
2 tbsp canola oil
2 cups beef broth
MLG Poultry Rub:
1 tbsp garlic salt
1 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 tbsp black pepper
Method:
Set up smoker for 250 degrees F.
Make the rub by combining all the rub ingredients in a bowl and mix well. Remove skin from turkey breast, coat with oil, and apply dry rub.
Place turkey in a foil pan and smoke for 1 hour.
Add beef broth and cover pan with a sheet of foil for 2 hours.
When the internal temperature of the breast reaches 155 degrees F, it’s done.
Remove from grill and let it cool for 30 minutes, under loose foil, until it’s cool enough to handle.
Serve immediately.
Notes:
Use a brine to add moisture and flavor. I suggest the poultry brine. Any fruit wood, hickory, pecan, or oak wood adds great smoke flavor. Refrigerate after cooking. This recipe is great for leftovers.
Serves: 4–6
Ingredients:
6-pound turkey breast, whole
2 tbsp MLG Poultry Rub (see below)
2 tbsp canola oil
2 cups beef broth
MLG Poultry Rub:
1 tbsp garlic salt
1 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 tbsp black pepper
Method:
Set up smoker for 250 degrees F.
Make the rub by combining all the rub ingredients in a bowl and mix well. Remove skin from turkey breast, coat with oil, and apply dry rub.
Place turkey in a foil pan and smoke for 1 hour.
Add beef broth and cover pan with a sheet of foil for 2 hours.
When the internal temperature of the breast reaches 155 degrees F, it’s done.
Remove from grill and let it cool for 30 minutes, under loose foil, until it’s cool enough to handle.
Serve immediately.
Notes:
Use a brine to add moisture and flavor. I suggest the poultry brine. Any fruit wood, hickory, pecan, or oak wood adds great smoke flavor. Refrigerate after cooking. This recipe is great for leftovers.
Huli Huli Chicken
How to make Huli Huli Chicken Recipe
Serves: 4
Ingredients:
4 chicken quarters
1/4 cup soy sauce
1 tbsp sherry cooking wine
1/2 tsp Worcestershire sauce
1/4 cup ketchup
1 tbsp minced garlic
1" fresh ginger, peeled and minced
1/2 cup crushed pineapple
1/4 cup brown sugar
Method:
Combine all the ingredients except the chicken together in a bowl. Mix with a whisk.
Place the chicken in a 1-gallon storage bag. Pour the marinade in with the chicken and seal the storage bag.
Refrigerate the marinating chicken overnight.
Set up the grill for indirect cooking at 375 degrees F.
Place the chicken on the cool side of the grill.
Add a pile of mesquite wood chips or chunks on tip of the grill grate and let them smolder and infuse the chicken for a more authentic tasting Huli Huli Chicken.
Place the lid on the grill and cook for 45 minutes before checking it again. Make sure the vents are wide open and over the food.
Chicken is done after 45 minutes.
Remove and enjoy!
Serves: 4
Ingredients:
4 chicken quarters
1/4 cup soy sauce
1 tbsp sherry cooking wine
1/2 tsp Worcestershire sauce
1/4 cup ketchup
1 tbsp minced garlic
1" fresh ginger, peeled and minced
1/2 cup crushed pineapple
1/4 cup brown sugar
Method:
Combine all the ingredients except the chicken together in a bowl. Mix with a whisk.
Place the chicken in a 1-gallon storage bag. Pour the marinade in with the chicken and seal the storage bag.
Refrigerate the marinating chicken overnight.
Set up the grill for indirect cooking at 375 degrees F.
Place the chicken on the cool side of the grill.
Add a pile of mesquite wood chips or chunks on tip of the grill grate and let them smolder and infuse the chicken for a more authentic tasting Huli Huli Chicken.
Place the lid on the grill and cook for 45 minutes before checking it again. Make sure the vents are wide open and over the food.
Chicken is done after 45 minutes.
Remove and enjoy!
3 Herb Roasted Chicken
How to make 3 Herb Roasted Chicken Recipe
Serves: 4
Ingredients:
1 whole fresh chicken
1 tbsp thyme leaves, dried
1 tbsp rosemary leaves, dried
1 tbsp oregano leaves, dried
1 tsp cumin
1 tsp onion powder
1 tsp black pepper
1/2 tbsp garlic salt
1/2 tsp white pepper
2 tbsp vegetable oil
Method:
Set up cooker for indirect heat cooking at 250 degrees F. Add chunks of oakwood for smoke.
Combine the thyme, rosemary and oregano and grind them in a spice grinder.
Combine thyme, rosemary, oregano, cumin, onion powder, black pepper, garlic salt and white pepper in a small bowl. Spatchcock the chicken. Dry chicken off with paper towels.
Apply vegetable oil on bone side first and then dust with dry rub. Repeat on skin side. Place chicken on the cool side of the grill, skin side down, and cook for 2 hours. Chicken is done when the dark meat reaches 165 degrees F.
Cut the bird into thighs, legs, breasts, and wings. Serve immediately.
 |
| 3 Herb Roasted Chicken |
Asian Grilled Chicken Thighs
How to make Asian Grilled Chicken Thighs Recipe - from the original recipe of Chef Todd Kussman
Serves: 6–8
Ingredients:
1/2 cup honey
1/2 cup freshly squeezed or canned Mandarin orange juice
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice wine vinegar
2 tbsp fresh grated ginger
1 tsp red pepper flake
1 tsp garlic powder
Salt and pepper to taste
6–8 chicken thighs, skin on
Method:
Place chicken thighs in a resealable storage bag.
Combine all remaining liquid and dry ingredients in the storage bag. Place in the refrigerator to marinate 1 to 4 hours.
Prepare the grill for indirect heat cooking with the lid off for searing at 500+ degrees F. Remove chicken thighs from marinade and place skin side down over hot, glowing charcoal or medium-high gas grill.
Grill for approximately 2 minutes or long enough to get defined grill marks and good color on skin side (with any marinade containing high sugar content, be careful not to burn).
Turn and grill for another 2 minutes.
Once both sides have been high-heat grilled, move thighs to an indirectly heated portion of the grill and continue to cook with cover on until their internal temperature reaches 145 to 155 degrees F. The wings should continue to increase in temperature by another 3 to 5 degrees F once you remove them from the grill.
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| Asian Grilled Chicken Thighs |
Habanero Island Chicken
How to make Habanero Island Chicken Recipe
Serves: 6
Ingredients:
1 whole chicken, fresh
1 white onion
8 cloves garlic, crushed
6 habanero peppers, deseeded and chopped
8 scallions, chopped
2 oz. fresh ginger root, chopped
2 tbsp thyme
2 tsp cinnamon
2 tbsp allspice
2 tbsp Kosher salt
1/2 cup soy sauce
2 tbsp white sugar
1/2 cup canola oil
2 tsp black pepper
2 tsp nutmeg
1/2 tsp cloves
1 cup bitter orange juice
1 cup white vinegar
Method:
Prepare marinade: combine all ingredients (except the chicken) in a food processor and mix well. Pour marinade into a 2-gallon storage bag.
Spatchcock the chicken.
Place the chicken in the marinade and refrigerate for 24 hours.
Set up cooker for indirect heat cooking at 250 degrees F.
Remove chicken from the marinade and wipe off excess with paper towels.
Place chicken on the grill, skin down, and cook for 2 hours.
Chicken is done with the dark meat reaches 160 degrees F.
Cut the bird into thighs, legs, breasts, and wings.
Serve immediately.
Note:
For more flavor, add allspice berries and cinnamon sticks to the fire to create scented smoke.
 |
| Habanero Island Chicken |
Turkey Day Smoked Turkey
How to make Turkey Day Smoked Turkey Recipe
Serves: 10
Ingredients:
15-pound whole fresh turkey, innards removed
2 tbsp canola oil
1 oz. fresh herbs (thyme, rosemary, and sage)
2 sticks unsalted butter
6 cloves garlic, minced
Turkey Brine:
1 gallon water, cold
1 cup Kosher salt
1 cup white sugar
1 oz. fresh herbs (thyme, rosemary, and sage)
2 bay leaves
1 lemon, halved
1 tbsp black peppercorns
5 cloves garlic, crushed
1 medium yellow onion, chopped
Turkey Rub:
1 tbsp garlic salt
1 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp paprika
1/4 tbsp black pepper
Method:
In a saucepan, dissolve the salt and sugar for the brine in 5 cups of boiling water. Let the solution cool.
Add the salt and sugar solution and all remaining brine ingredients into a container or cooler lined with a plastic bag, big enough to immerse the bird. Add the turkey and shake up the container to evenly distribute all the ingredients.
Brine the turkey in the refrigerator or a cooler full of ice for 36 hours.
Make the rub by combining all the rub ingredients in a bowl and mix well.
Set up the smoker at 275 degrees F. Add apple wood chunks for smoke.
Remove the turkey from the brine and place it in a foil pan large enough for it. Wipe off excess brine with
paper towels.
Coat the bird with oil and apply the rub all over, including inside the cavity. Place the herbs in the cavity for aromatics.
Place the foil pan in the pit and smoke for 1 hour.
In a saucepan, melt the butter and add the garlic. Simmer until the garlic is soft.
Check the turkey for color. When the skin is starting to brown, baste the turkey with the melted butter and cover with a sheet of aluminum foil. Cook for 2 more hours, basting once after the first hour.
Remove the foil and cook for 1 hour, basting the bird every 30 minutes or until the bird is done at 160 degrees F internal temperature in the dark meat.
When the turkey is done, remove from the smoker and rest at room temperature for 30 minutes or until cool enough to handle. Give a final brush of melted butter.
Slice the turkey and serve.
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| Turkey Day Smoked Turkey |
Cider Brined BBQ Pork Loin
How to make Cider Brined BBQ Pork Loin Recipe
Serves: 6–8
Ingredients:
3-pound pork loin, boneless
Cider Brine (see below)
MLG Rib Rub (see below)
2 tbsp canola oil
Cider Brine Ingredients
2 cups apple cider
2 cups water
1/3 cup Kosher salt
1/3 cup brown sugar
2 tbsp red pepper flakes
1/2 tsp ground cinnamon
For MLG Rib Rub:
1/2 cup turbinado sugar
3 tbsp Kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper
Cider Brine Methopd:
In a saucepan, bring all brine ingredients (except the red pepper flakes) to a boil, stirring regularly. When all is dissolved, take saucepan off heat and let the brine cool. Add red pepper flakes into a large container that has a lid. Add the brine to the large container and mix well.
Method:
Prepare the pork loin by trimming off most of the fat cap, but leave a thin amount on the loin. Any silver skin must be removed too.
In a 1-gallon storage bag, combine the brine and pork loin. Refrigerate overnight.
Set up the smoker using indirect heat at 250 degrees F. Add apple wood chunks for smoke.
Combine all MLG Rib Rub ingredients in a bowl and mix well. Coat the pork loin with oil and lightly season with the rub.
Place the loin on the smoker and cook for 1 1/2 hours or until the internal temperature reaches 140 degrees F.
Remove from the cooker and rest for 10 minutes or until the loin is cool enough to handle.
Slice and serve.
Serves: 6–8
Ingredients:
3-pound pork loin, boneless
Cider Brine (see below)
MLG Rib Rub (see below)
2 tbsp canola oil
Cider Brine Ingredients
2 cups apple cider
2 cups water
1/3 cup Kosher salt
1/3 cup brown sugar
2 tbsp red pepper flakes
1/2 tsp ground cinnamon
For MLG Rib Rub:
1/2 cup turbinado sugar
3 tbsp Kosher salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper
Cider Brine Methopd:
In a saucepan, bring all brine ingredients (except the red pepper flakes) to a boil, stirring regularly. When all is dissolved, take saucepan off heat and let the brine cool. Add red pepper flakes into a large container that has a lid. Add the brine to the large container and mix well.
Method:
Prepare the pork loin by trimming off most of the fat cap, but leave a thin amount on the loin. Any silver skin must be removed too.
In a 1-gallon storage bag, combine the brine and pork loin. Refrigerate overnight.
Set up the smoker using indirect heat at 250 degrees F. Add apple wood chunks for smoke.
Combine all MLG Rib Rub ingredients in a bowl and mix well. Coat the pork loin with oil and lightly season with the rub.
Place the loin on the smoker and cook for 1 1/2 hours or until the internal temperature reaches 140 degrees F.
Remove from the cooker and rest for 10 minutes or until the loin is cool enough to handle.
Slice and serve.
Atomic Apple Ribs
How to make Atomic Apple Ribs Recipe
Serves: 3
Ingredients:
1 rack pork St. Louis-style sparerib, trimmed
2 tbsp canola oil
Apple Rub (see below)
2 cups apple juice, spray bottle
Hot Cinnamon BBQ Sauce (see below)
For Apple Rub:
2 tbsp brown sugar
1 tbsp Hungarian paprika
1 tsp apple pie spice
1/2 tsp garlic powder
1/2 tsp onion powder
Black pepper
Kosher salt
For Foil Wrap:
2 cups brown sugar
1 cup apple jelly
1/2 cup Parkay Squeeze
For Hot Cinnamon BBQ Sauce:
1/4 cup orange juice
1/2 cup Red Hots candy
1 1/2 cups ketchup
3 tbsp Worcestershire sauce
2 tbsp molasses
2 tsp Granny Smith apples, finely minced
1 tsp garlic, finely minced
1/2 tsp Hungarian paprika
1/4 tsp red pepper flakes
Hot Cinnamon BBQ Sauce Method:
In a saucepan on medium heat, combine the orange juice and candy. Put the lid on and cook until the candy is melted down.
Add all remaining ingredients into the saucepan, then mix well and reduce the heat to a simmer for 15 minutes. Sauce is done when it thickens.
Let the sauce cool and store it in a glass jar. Refrigerate until ready to use.
Method:
Set up smoker at 225 degrees F. Add apple wood chunks for smoke.
Combine all Apple Rub ingredients and mix well in a bowl. Coat ribs with oil and apply the rub. Let the rubbed ribs sit at room temperature until the rub becomes a syrup glaze.
Smoke ribs on the smoker for 2 hours, spraying ribs with apple juice after the first hour and in 30-minute intervals thereafter.
Get 2 sheets of aluminum foil (enough to wrap the ribs) and place half of the wrap ingredients in the center. Place the ribs meat side down on the sugar, jelly, and butter mixture and top the ribs off with the other half. Wrap the ribs tightly in the foil and cook on the smoker for 2 hours.
Check for doneness and remove from the smoker.
Unwrap the foil and turn the ribs meat side up. Return the ribs in the opened foil to the smoker for 30 minutes to cook in their own juices.
In the last 10 minutes, apply Hot Cinnamon BBQ Sauce.
Remove the ribs from the smoker and rest for 10 minutes.
Slice into individual bones and serve immediately.
Serves: 3
Ingredients:
1 rack pork St. Louis-style sparerib, trimmed
2 tbsp canola oil
Apple Rub (see below)
2 cups apple juice, spray bottle
Hot Cinnamon BBQ Sauce (see below)
For Apple Rub:
2 tbsp brown sugar
1 tbsp Hungarian paprika
1 tsp apple pie spice
1/2 tsp garlic powder
1/2 tsp onion powder
Black pepper
Kosher salt
For Foil Wrap:
2 cups brown sugar
1 cup apple jelly
1/2 cup Parkay Squeeze
For Hot Cinnamon BBQ Sauce:
1/4 cup orange juice
1/2 cup Red Hots candy
1 1/2 cups ketchup
3 tbsp Worcestershire sauce
2 tbsp molasses
2 tsp Granny Smith apples, finely minced
1 tsp garlic, finely minced
1/2 tsp Hungarian paprika
1/4 tsp red pepper flakes
Hot Cinnamon BBQ Sauce Method:
In a saucepan on medium heat, combine the orange juice and candy. Put the lid on and cook until the candy is melted down.
Add all remaining ingredients into the saucepan, then mix well and reduce the heat to a simmer for 15 minutes. Sauce is done when it thickens.
Let the sauce cool and store it in a glass jar. Refrigerate until ready to use.
Method:
Set up smoker at 225 degrees F. Add apple wood chunks for smoke.
Combine all Apple Rub ingredients and mix well in a bowl. Coat ribs with oil and apply the rub. Let the rubbed ribs sit at room temperature until the rub becomes a syrup glaze.
Smoke ribs on the smoker for 2 hours, spraying ribs with apple juice after the first hour and in 30-minute intervals thereafter.
Get 2 sheets of aluminum foil (enough to wrap the ribs) and place half of the wrap ingredients in the center. Place the ribs meat side down on the sugar, jelly, and butter mixture and top the ribs off with the other half. Wrap the ribs tightly in the foil and cook on the smoker for 2 hours.
Check for doneness and remove from the smoker.
Unwrap the foil and turn the ribs meat side up. Return the ribs in the opened foil to the smoker for 30 minutes to cook in their own juices.
In the last 10 minutes, apply Hot Cinnamon BBQ Sauce.
Remove the ribs from the smoker and rest for 10 minutes.
Slice into individual bones and serve immediately.
Candied Bacon
How to make Candied Bacon Recipe - My LDL levels just spiked because I read this recipe. Here’s another popular barbecue treat with a cult following, with my own twist.
Serves: 2–4
Ingredients:
6 strips bacon, thick cut
1/3 cup Mexican brown sugar (piloncillo)
1 tbsp chile de arbol, ground
Method:
Setup cooker for indirect heat at 400 degrees F.
In a half-size deep foil pan with a cooling rack inside, place bacon side by side.
Evenly apply brown sugar over the bacon, then sprinkle the ground chile pepper on top.
Cook for 20 to 30 minutes until bacon is done and the sugar has caramelized.
Serve immediately.
Notes:
If desired, substitute regular brown sugar for the Mexican version. Piloncillo is shaped like a cone and it is hard as a rock. Heat it in the microwave for 15 to 30 seconds at a time to soften up. Alternatively, you can use a cheese grater to shave the cone down.
Serves: 2–4
Ingredients:
6 strips bacon, thick cut
1/3 cup Mexican brown sugar (piloncillo)
1 tbsp chile de arbol, ground
Method:
Setup cooker for indirect heat at 400 degrees F.
In a half-size deep foil pan with a cooling rack inside, place bacon side by side.
Evenly apply brown sugar over the bacon, then sprinkle the ground chile pepper on top.
Cook for 20 to 30 minutes until bacon is done and the sugar has caramelized.
Serve immediately.
Notes:
If desired, substitute regular brown sugar for the Mexican version. Piloncillo is shaped like a cone and it is hard as a rock. Heat it in the microwave for 15 to 30 seconds at a time to soften up. Alternatively, you can use a cheese grater to shave the cone down.
Pork Tenderloin Slider
How to make Pork Tenderloin Slider Recipe
Serves: 12
Ingredients:
1-pound pork tenderloin
2 tbsp prepared yellow mustard
2 tbsp Code 3 Rescue Rub
1/2 cup mayonnaise
1/2 cup Blues Hog Tennessee Red Sauce
12 slider buns
Famous Dave’s Spicy Pickle Chips
Method:
Slather pork tenderloin with yellow mustard.
Lightly season with Rescue Rub.
Smoke at 300 degrees F until pork reaches an internal temperature of 140 to 145 degrees F.
Remove from smoker, wrap with aluminum foil, and rest for 30 minutes.
Slice tenderloin into 1/2-inch-thick disks.
Mix mayonnaise and Blues Hog Tennessee Red Sauce.
Place pork on bun, spread on sauce mixture, and top with pickles.
Serves: 12
Ingredients:
1-pound pork tenderloin
2 tbsp prepared yellow mustard
2 tbsp Code 3 Rescue Rub
1/2 cup mayonnaise
1/2 cup Blues Hog Tennessee Red Sauce
12 slider buns
Famous Dave’s Spicy Pickle Chips
Method:
Slather pork tenderloin with yellow mustard.
Lightly season with Rescue Rub.
Smoke at 300 degrees F until pork reaches an internal temperature of 140 to 145 degrees F.
Remove from smoker, wrap with aluminum foil, and rest for 30 minutes.
Slice tenderloin into 1/2-inch-thick disks.
Mix mayonnaise and Blues Hog Tennessee Red Sauce.
Place pork on bun, spread on sauce mixture, and top with pickles.
Smoked Bratwurst Gyro
How to make Smoked Bratwurst Gyro Recipe
Serves: 8
Ingredients:
8 bratwursts
3 12-oz. cans light beer
1 large yellow onion, sliced
4 cloves garlic, crushed
Code 3 Spices Rescue Rub
8 Kangaroo Traditional White Flatbread
4 oz. lettuce, shredded
1 medium tomato, diced
Tzatziki Sauce (see below)
For Tzatziki Sauce:
3 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
1 shallot, chopped
1/4 tsp cayenne pepper
1 tsp pepper sauce
1 tbsp Greek seasoning
1 cup Greek yogurt, strained
1 cup sour cream
1 cucumber, peeled, seeded, and diced
1 tsp chopped fresh dill
Tzatziki Sauce Method:
Combine olive oil, vinegar, garlic, salt, pepper, shallot, cayenne pepper, pepper sauce, and Greek seasoning in a food processor. Mix until well combined.
Using a whisk, blend the yogurt with the sour cream.
Add the olive oil mixture to the yogurt mixture and mix well.
Add the cucumber and chopped fresh dill.
Chill for at least 2 hours before serving.
Garnish with a sprig of fresh dill just before serving.
Method:
Set up the cooker for direct grilling at 350 degrees F.
In a foil pan, combine the brats, beer, onions, garlic, and 1 tbsp of barbecue rub. Cover and seal with a sheet of aluminum foil. Cook for 1 hour directly over the heat with the lid on the cooker.
Make the Tzatziki Sauce.
When the brats reach an internal temperature of 165 degrees F, they are done. Remove the brats and warm the flatbread over direct heat.
On a flatbread, layer a brat, lettuce, tomato, and Tzatziki Sauce, and dust with rub on top.
Serve immediately.
Serves: 8
Ingredients:
8 bratwursts
3 12-oz. cans light beer
1 large yellow onion, sliced
4 cloves garlic, crushed
Code 3 Spices Rescue Rub
8 Kangaroo Traditional White Flatbread
4 oz. lettuce, shredded
1 medium tomato, diced
Tzatziki Sauce (see below)
For Tzatziki Sauce:
3 tbsp olive oil
1 tbsp apple cider vinegar
2 cloves garlic, minced finely
1/2 tsp salt
1/4 tsp white pepper
1 shallot, chopped
1/4 tsp cayenne pepper
1 tsp pepper sauce
1 tbsp Greek seasoning
1 cup Greek yogurt, strained
1 cup sour cream
1 cucumber, peeled, seeded, and diced
1 tsp chopped fresh dill
Tzatziki Sauce Method:
Combine olive oil, vinegar, garlic, salt, pepper, shallot, cayenne pepper, pepper sauce, and Greek seasoning in a food processor. Mix until well combined.
Using a whisk, blend the yogurt with the sour cream.
Add the olive oil mixture to the yogurt mixture and mix well.
Add the cucumber and chopped fresh dill.
Chill for at least 2 hours before serving.
Garnish with a sprig of fresh dill just before serving.
Method:
Set up the cooker for direct grilling at 350 degrees F.
In a foil pan, combine the brats, beer, onions, garlic, and 1 tbsp of barbecue rub. Cover and seal with a sheet of aluminum foil. Cook for 1 hour directly over the heat with the lid on the cooker.
Make the Tzatziki Sauce.
When the brats reach an internal temperature of 165 degrees F, they are done. Remove the brats and warm the flatbread over direct heat.
On a flatbread, layer a brat, lettuce, tomato, and Tzatziki Sauce, and dust with rub on top.
Serve immediately.
Pulled Pork Egg Rolls
How to make Pulled Pork Egg Rolls Recipe
Serves: 8
Ingredients:
1 tbsp canola oil (more for deep frying)
1/2 napa cabbage
2 stalks celery, julienne
3 stalks green onion, rough chop (white parts too)
16 egg roll wraps
1/2 pound pulled pork, smoked
2 tbsp cornstarch
1 tbsp water
Kosher salt
Black pepper
Gravy:
2 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tsp bonito flakes, crushed (optional)
Dipping Sauce:
2 tbsp hoisin sauce
1/2 tbsp garlic, minced
1 tsp honey
1 tsp soy sauce
Method:
Setup deep fryer at 375 degrees F.
Prepare cabbage mix: in a skillet on medium heat add oil, cabbage, celery, and onions. Sauté for a few minutes, then add gravy ingredients. Cook until vegetables are soft, then drain excess liquids. Let cool and set aside.
Using 2 layers at a time, lay egg roll wraps in the shape of a diamond. Add 1/3 cup of pork and 1/4 cup of cabbage mixture in the center of the wrap.
Roll the nearest point over the pork, fold the sides inwards, then roll the top point over tightly so it forms a cylinder.
Prepare paste: mix cornstarch and water together.
Seal edges of roll with paste; apply with finger under the edges.
Deep fry the rolls in small batches for 3 minutes or until wrap is crispy and light brown in color.
Prepare dipping sauce: in saucepan on medium-low heat, combine and stir all dipping sauce ingredients. Cook until the sauce is warm.
Serve rolls with dipping sauce.
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| Pulled Pork Egg Rolls |
Jeffs ST. Louis Style Ribs
How to make Jeffs ST. Louis Style Ribs Recipe - from Jeff Fitter, Catering Company and BBQ Competition Team
Serves: 9
Ingredients:
3 racks spareribs, trimmed
Jeff’s St. Louis-style Rub (see below)
Barbecue sauce (optional)
Cherry wood
Pecan wood
For Jeff's St. Louis-style Rub:
1 cup brown sugar
1 cup white sugar
1/3 cup celery salt
1/3 cup black pepper
1/3 cup garlic powder
1/3 cup dry mustard
1/3 cup onion powder
1 tbsp cayenne pepper
Jeff’s St. Louis-Style Rub Instructions
Method:
Trim the rib up a little. Remove any large chunks of meat and if needed (due to space limits or if it just looks bad) remove the last few ribs on either end. Be sure to cook them (see Rib Tips with Honey-Grapefruit Glaze.
Mix all rub ingredients together in a bowl. Apply the rub on the back side of the rib, just enough to see it’s there. The back side needs flavor too! Now flip the rib over and apply the rub to the rib. I like to rub that in and make sure the meat is covered completely before moving on.
Repeat step 2 until all ribs are rubbed. Then leave the ribs on a tray or wrapped and store them in the refrigerator or cooler for not more than 12 hours but at least 3 hours to let that flavor settle in.
Bring smoker up to 250 degrees F and add cherry or apple wood for smoke .
Place the ribs on the smoker and close the lid (or door). Remember, if you’re looking, they ain’t cooking!
Cook time may vary (depending on the smoker used). To determine when the rib is ready to serve, use a set of tongs to pick the rib up a long way from the end, at about the middle of the rib. The rib should bend to the point of nearly making a frown and you will see the meat pulling but not tearing apart.
If desired, sauce the ribs before serving. I prefer to leave my ribs dry and let each person determine if they wish to sauce it; everyone in my family is different!
Serves: 9
Ingredients:
3 racks spareribs, trimmed
Jeff’s St. Louis-style Rub (see below)
Barbecue sauce (optional)
Cherry wood
Pecan wood
For Jeff's St. Louis-style Rub:
1 cup brown sugar
1 cup white sugar
1/3 cup celery salt
1/3 cup black pepper
1/3 cup garlic powder
1/3 cup dry mustard
1/3 cup onion powder
1 tbsp cayenne pepper
Jeff’s St. Louis-Style Rub Instructions
Method:
Trim the rib up a little. Remove any large chunks of meat and if needed (due to space limits or if it just looks bad) remove the last few ribs on either end. Be sure to cook them (see Rib Tips with Honey-Grapefruit Glaze.
Mix all rub ingredients together in a bowl. Apply the rub on the back side of the rib, just enough to see it’s there. The back side needs flavor too! Now flip the rib over and apply the rub to the rib. I like to rub that in and make sure the meat is covered completely before moving on.
Repeat step 2 until all ribs are rubbed. Then leave the ribs on a tray or wrapped and store them in the refrigerator or cooler for not more than 12 hours but at least 3 hours to let that flavor settle in.
Bring smoker up to 250 degrees F and add cherry or apple wood for smoke .
Place the ribs on the smoker and close the lid (or door). Remember, if you’re looking, they ain’t cooking!
Cook time may vary (depending on the smoker used). To determine when the rib is ready to serve, use a set of tongs to pick the rib up a long way from the end, at about the middle of the rib. The rib should bend to the point of nearly making a frown and you will see the meat pulling but not tearing apart.
If desired, sauce the ribs before serving. I prefer to leave my ribs dry and let each person determine if they wish to sauce it; everyone in my family is different!
Coles Sweet Heat Ribs
How to make Coles Sweet Heat Ribs Recipe
Ingredients
1 rack St. Louis ribs, trimmed
Basic Rib Rub (see below)
Cole’s Sweet Heat BBQ Sauce
For Basic Rib Rub:
1/2 cup dark brown sugar
1/4 cup paprika
1/8 cup salt
1 tbsp black pepper
2 tbsp hot chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp cinnamon
For Foil Wrap:
1 stick unsalted butter
1/4 cup brown sugar
1/4 cup Sriracha sauce
1/8 cup light corn syrup
Method:
Combine all Basic Rib Rub ingredients in a bowl and mix well. Season the ribs with the rub.
Smoke the ribs at 250 degrees F for 2 hours.
Wrap the ribs in foil with all the wrap ingredients and return to the smoker for 1 hour.
Unwrap the foil and apply Cole’s Sweet Heat BBQ Sauce.
Place the ribs back on smoker for 1/2 hour.
Slice into bones and serve immediately.
Notes:
Apply the two-zone indirect heat set up if no smoker is available. Use enough foil to wrap completely around the ribs. I recommend using 2 sheets for durability. Add chunks of smoke wood such as apple, cherry, or peach. Essentially, this applies a 2-1-1 method.See the 3-2-1 method on
Ingredients
1 rack St. Louis ribs, trimmed
Basic Rib Rub (see below)
Cole’s Sweet Heat BBQ Sauce
For Basic Rib Rub:
1/2 cup dark brown sugar
1/4 cup paprika
1/8 cup salt
1 tbsp black pepper
2 tbsp hot chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp cinnamon
For Foil Wrap:
1 stick unsalted butter
1/4 cup brown sugar
1/4 cup Sriracha sauce
1/8 cup light corn syrup
Method:
Combine all Basic Rib Rub ingredients in a bowl and mix well. Season the ribs with the rub.
Smoke the ribs at 250 degrees F for 2 hours.
Wrap the ribs in foil with all the wrap ingredients and return to the smoker for 1 hour.
Unwrap the foil and apply Cole’s Sweet Heat BBQ Sauce.
Place the ribs back on smoker for 1/2 hour.
Slice into bones and serve immediately.
Notes:
Apply the two-zone indirect heat set up if no smoker is available. Use enough foil to wrap completely around the ribs. I recommend using 2 sheets for durability. Add chunks of smoke wood such as apple, cherry, or peach. Essentially, this applies a 2-1-1 method.See the 3-2-1 method on
Pork Chops and Peaches
How to make Pork Chops and Peaches Recipe
Serves: 2
Ingredients:
2 1-inch thick pork rib chops
Vegetable oil
Salt and pepper
2 tbsp unsalted butter
1/4 cup sugar
2 peaches, firm and sliced
For Cider Brine:
2 cups apple juice
2 cups water
1/3 cup Kosher salt
1/3 cup brown sugar
2 tbsp red pepper flakes
1/2 tsp ground cinnamon
Cider Brine Instructions
1. In a saucepan, bring apple juice, water, salt, and brown sugar to a boil, stirring regularly.
Method:
Set grill to indirect heat, 350 degrees F.
Remove chops from the brine and pat dry excess brine.
Coat chops in vegetable oil and season with salt and pepper.
Place chops on the cool side of the grill and cover the grill with the lid, top vents wide open.
When the chops reach an internal temperature of 135 degrees F, remove the grill lid and let the fire build to over 500 degrees F.
Directly grill the pork chops over the fire until you start to see char marks.
Remove from the grill once internal temperature reaches 140 degrees.
Let the chops rest on a plate for 5 minutes loosely covered with foil before serving.
Meanwhile, in a skillet over direct heat on the grill or on a range at medium heat, melt butter and add sugar. Mix well.
Add sliced peaches. Cook until peaches are brown and the sauce thickens.
Serve pork chops topped with sautéed peaches and sauce.
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| Pork Chops and Peaches |
Sicilian Pork Chops
How to make Sicilian Pork Chops Recipe
Serves: 2
Ingredients
2 1-inch-thick pork chops
Canola oil spray
Salt and pepper
1/2 lb Cooked Spaghetti pasta
For Pork Brine:
8 cups ice-cold water
1/2 cup Kosher salt
1/4 cup sugar
2 tbsp unsulfured molasses
1 tbsp red pepper flakes
1 tbsp dried thyme leaves
For Sicilian Breadcrumbs:
1 cup breadcrumbs
2 tbsp dry pesto seasoning
2 tbsp grated pecorino Romano cheese
For Garnish:
1 Roma tomato, sliced and grilled
1 tsp grated pecorino Romano cheese
Chopped Italian parsley
Cracked black peppercorns
Pork Brine Method:
Turn on stove to medium-high heat.
In a large saucepan, combine 2 cups of water with the salt and sugar. Start heating the brine.
Stir continuously until the sugar and salt are dissolved. Take the brine off the heat and let it cool.
Pour the remaining water, molasses, red pepper flakes, and thyme leaves into a large container that has a lid.
Add the brine to the large container and mix well.
Add the pork chops to the brine and place in the refrigerator overnight.
Method:
Prepare the grill with the 2-zone setup at 350 degrees. Combine Sicilian Breadcrumbs ingredients in food processor and mix well.
Remove the chops from the brine, rinse, and dry.
Salt and pepper the pork chops.
Coat pork chops with the Sicilian Breadcrumbs.
Place chops directly over the heat on an elevated wire rack.
Cook with the lid on until both sides show a light char (approximately 4 minutes on each side). The internal temperature should reach 140 degrees F. If the temperature is too low when the surface is charred, move to the cool side of the grill, cover lid, and indirect cook until done.
Serve on plate of pasta.
Garnish with grilled tomato slices, more cheese, parsley, and fresh cracked pepper.
Serves: 2
Ingredients
2 1-inch-thick pork chops
Canola oil spray
Salt and pepper
1/2 lb Cooked Spaghetti pasta
For Pork Brine:
8 cups ice-cold water
1/2 cup Kosher salt
1/4 cup sugar
2 tbsp unsulfured molasses
1 tbsp red pepper flakes
1 tbsp dried thyme leaves
For Sicilian Breadcrumbs:
1 cup breadcrumbs
2 tbsp dry pesto seasoning
2 tbsp grated pecorino Romano cheese
For Garnish:
1 Roma tomato, sliced and grilled
1 tsp grated pecorino Romano cheese
Chopped Italian parsley
Cracked black peppercorns
Pork Brine Method:
Turn on stove to medium-high heat.
In a large saucepan, combine 2 cups of water with the salt and sugar. Start heating the brine.
Stir continuously until the sugar and salt are dissolved. Take the brine off the heat and let it cool.
Pour the remaining water, molasses, red pepper flakes, and thyme leaves into a large container that has a lid.
Add the brine to the large container and mix well.
Add the pork chops to the brine and place in the refrigerator overnight.
Method:
Prepare the grill with the 2-zone setup at 350 degrees. Combine Sicilian Breadcrumbs ingredients in food processor and mix well.
Remove the chops from the brine, rinse, and dry.
Salt and pepper the pork chops.
Coat pork chops with the Sicilian Breadcrumbs.
Place chops directly over the heat on an elevated wire rack.
Cook with the lid on until both sides show a light char (approximately 4 minutes on each side). The internal temperature should reach 140 degrees F. If the temperature is too low when the surface is charred, move to the cool side of the grill, cover lid, and indirect cook until done.
Serve on plate of pasta.
Garnish with grilled tomato slices, more cheese, parsley, and fresh cracked pepper.
Slinger Fatty
How to make Slinger Fatty Recipe - Slingers are not barbecue. They are a late-night or early-morning food binge for the town drunks’ enjoyment. They’re only found in diners around St. Louis, but barbecue has long been the originator for curing inebriated ailments so this will fit right in.
Serves: 8
Ingredients:
1 pound pork sausage
1/4 cup canola oil
1 cup frozen hash browns
2 eggs, beaten
Kosher salt
Black pepper
1 cup chili
1/2 cup shredded cheddar cheese
1/4 cup diced onion
Method:
On a sheet of plastic wrap, flatten the ground pork into a shape of a square at 1/8 of an inch thickness. Set aside.
Add the oil to a cast-iron skillet and cook the hash browns.
Once the hash browns are almost done, start prepping the eggs by adding salt and pepper and then add to the hash browns. Cook the eggs like scrambled eggs until done.
Pour the browns/eggs mixture directly onto the sausage.
Add the chili, cheese, and onion on top of the egg mixture.
Roll the sausage into the shape of a tube and rub the sausage to make sure you cover up any holes or crevices to prevent the filling from seeping out.
At this point, the fatty is too delicate to put on the grill because it is warm and mushy, so it is a good idea to firm it up a little. Wrap it with plastic wrap to hold its shape and put it in the freezer for 1 hour. It is much easier to handle when it is partially frozen.
Set up the grill for two-zone indirect cooking with the temperature around 375 degrees F with the air vents wide open.
Place the fatty on the cool side of the grill and put the lid on.
If you want a smoky flavor, you can add a chunk of peach wood for smoke.
Cook the fatty for 2 hours.
Remove from the cooker when the internal temperature reaches 165 degrees F.
Rest for 15 minutes, slice, and serve.
Serves: 8
Ingredients:
1 pound pork sausage
1/4 cup canola oil
1 cup frozen hash browns
2 eggs, beaten
Kosher salt
Black pepper
1 cup chili
1/2 cup shredded cheddar cheese
1/4 cup diced onion
Method:
On a sheet of plastic wrap, flatten the ground pork into a shape of a square at 1/8 of an inch thickness. Set aside.
Add the oil to a cast-iron skillet and cook the hash browns.
Once the hash browns are almost done, start prepping the eggs by adding salt and pepper and then add to the hash browns. Cook the eggs like scrambled eggs until done.
Pour the browns/eggs mixture directly onto the sausage.
Add the chili, cheese, and onion on top of the egg mixture.
Roll the sausage into the shape of a tube and rub the sausage to make sure you cover up any holes or crevices to prevent the filling from seeping out.
At this point, the fatty is too delicate to put on the grill because it is warm and mushy, so it is a good idea to firm it up a little. Wrap it with plastic wrap to hold its shape and put it in the freezer for 1 hour. It is much easier to handle when it is partially frozen.
Set up the grill for two-zone indirect cooking with the temperature around 375 degrees F with the air vents wide open.
Place the fatty on the cool side of the grill and put the lid on.
If you want a smoky flavor, you can add a chunk of peach wood for smoke.
Cook the fatty for 2 hours.
Remove from the cooker when the internal temperature reaches 165 degrees F.
Rest for 15 minutes, slice, and serve.
Amrmadillo Eggs
How to make Amrmadillo Eggs Recipe
Serves: 4
Ingredients:
4 oz. Philadelphia cream cheese
2 oz. cheddar cheese, shredded
2 tbsp Tiger Sauce
4 jalapeño peppers, cored with seeds and stems removed
1 pound Jimmy Dean Regular Sausage
4 tsp barbecue rub
1/2 cup barbecue sauce
Method:
Prepare cream cheese filling; combine cheeses and Tiger Sauce in a bowl and mix well. Pour mix into a small storage bag to use as a pastry bag.
Cut off a small notch at a corner and squeeze contents into the hollowed jalapeño peppers; set aside.
Divide sausage into 1/4-pound patties and wrap each patty around a pepper. Completely cover the peppers with sausage with no creases or cracks. As a result, they are in the shape of an egg.
Apply barbecue rub on the sausage-wrapped peppers.
Set up the smoker at 225 degrees F. Add apple wood chunks for smoke.
Cook on the smoker for 1 hours or until the sausage reaches 160 degrees F internal temperature.
Paint the eggs with barbecue sauce and cook for an additional 10 minutes.
Remove the eggs from the smoker and rest for 10 minutes to allow the cheese to cool down.
Cut in half or serve the eggs whole.
Note:
Use any of your favorite rubs and barbecue sauces
Serves: 4
Ingredients:
4 oz. Philadelphia cream cheese
2 oz. cheddar cheese, shredded
2 tbsp Tiger Sauce
4 jalapeño peppers, cored with seeds and stems removed
1 pound Jimmy Dean Regular Sausage
4 tsp barbecue rub
1/2 cup barbecue sauce
Method:
Prepare cream cheese filling; combine cheeses and Tiger Sauce in a bowl and mix well. Pour mix into a small storage bag to use as a pastry bag.
Cut off a small notch at a corner and squeeze contents into the hollowed jalapeño peppers; set aside.
Divide sausage into 1/4-pound patties and wrap each patty around a pepper. Completely cover the peppers with sausage with no creases or cracks. As a result, they are in the shape of an egg.
Apply barbecue rub on the sausage-wrapped peppers.
Set up the smoker at 225 degrees F. Add apple wood chunks for smoke.
Cook on the smoker for 1 hours or until the sausage reaches 160 degrees F internal temperature.
Paint the eggs with barbecue sauce and cook for an additional 10 minutes.
Remove the eggs from the smoker and rest for 10 minutes to allow the cheese to cool down.
Cut in half or serve the eggs whole.
Note:
Use any of your favorite rubs and barbecue sauces
Sausage Kabobs
How to make Sausage Kabobs Recipe
Serves: 3
Ingredients:
1 package Hillshire Farms Smoked Sausage Link
2 hot links Sausage
1 green bell pepper
1/2 large white onion
BBQ Rub
BBQ Sauce
Method:
Set up the grill for indirect grilling.
Slice the sausages into 1-inch cuts.
Dice up the peppers and onions into 1-inch chunks.
Thread the peppers, onions, and sausages onto the skewers, alternating the meats and veggies.
Liberally sprinkle some rub on the kabobs.
Place the kabobs on the grill on the opposite side of the hot coals. Close the lid. The vents should be wide open on the opposite side of the hot coals.
Check on the kabobs after about 10 to 15 minutes. When the onions and peppers are starting to look tender, but still firm, it’s time to move them over to the hot side.
Cook the kabobs directly over the coals until the skewers start to char a little around the edges.
Start applying the BBQ Sauce to the kabobs with a brush.
After the sauce is applied, put the kabobs back on the cool side and close the lid.
Kabobs are done when the veggies on the kabobs look tender.
Give the kabobs another coat of sauce as they come off the grill.
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| Sausage Kabobs |
Blow Torched Ribs
How to make Blow Torched Ribs Recipe - Scott Thomas is the guy who introduced me to competition barbecue and encouraged me to start blogging about barbecue. His backyard cuisine has been featured on TV, radio, print, and cyberspace. He’s certainly a talented ambassador for the outdoor cooking scene, and Scott absolutely makes the best baby back ribs I’ve ever had. Note: A blowtorch is an optional piece of equipment for this recipe.
Serves: 6
Ingredients:
2 slabs baby back ribs, membrane removed
Brine:
1 quart apple juice
1/4 cup table salt
2 tbsp minced garlic
1 tsp fresh cracked black pepper
Rub:
2 tbsp granulated garlic
2 tbsp turbinado sugar (raw sugar)
2 tbsp pumpkin pie spice
1 tbsp sweet paprika
Glaze:
2 tbsp apple jelly
2 tbsp apricot preserves
2 tbsp hot pepper jelly
2 tsp Worcestershire sauce
Method:
Combine the brine ingredients in a storage bag and slosh around until the salt is dissolved.
Place the ribs in the bag with the brine and refrigerate overnight.
Combine the rub ingredients in a bowl.
Remove ribs from the refrigerator and give the bone side of the ribs a dusting to a coating of rub (your preference).
Flip the ribs and repeat on the meat side.
Prepare the grill for two-zone grilling (or indirect grilling) with coals and smoke wood on one side and nothing on the other.
Target temperature of the inside of the grill is 275 to 300 degrees F.
Place the ribs on the side of the grill with no heat and close the lid.
While the ribs are cooking, combine the glaze ingredients in a bowl and put in the microwave for about 90 seconds to liquefy the gelatin and allow the ingredients to combine. Mix well.
When the meat pulls back from the bone about a half-inch (about 2 hours at this temperature), flip the slabs over to the bone side and slather with the glaze.
If desired, blast the glaze for a couple minutes with a blowtorch (making sure the flame is blue and not orange) by constantly rocking the flame slowly back and forth across the glaze.
Flip over to the meat side and smear with the glaze.
Blast with the torch on the meat side.
Once a sugary crust is achieved on all the slabs, remove from the heat, allow to rest for 5 minutes, slice, and serve.
Serves: 6
Ingredients:
2 slabs baby back ribs, membrane removed
Brine:
1 quart apple juice
1/4 cup table salt
2 tbsp minced garlic
1 tsp fresh cracked black pepper
Rub:
2 tbsp granulated garlic
2 tbsp turbinado sugar (raw sugar)
2 tbsp pumpkin pie spice
1 tbsp sweet paprika
Glaze:
2 tbsp apple jelly
2 tbsp apricot preserves
2 tbsp hot pepper jelly
2 tsp Worcestershire sauce
Method:
Combine the brine ingredients in a storage bag and slosh around until the salt is dissolved.
Place the ribs in the bag with the brine and refrigerate overnight.
Combine the rub ingredients in a bowl.
Remove ribs from the refrigerator and give the bone side of the ribs a dusting to a coating of rub (your preference).
Flip the ribs and repeat on the meat side.
Prepare the grill for two-zone grilling (or indirect grilling) with coals and smoke wood on one side and nothing on the other.
Target temperature of the inside of the grill is 275 to 300 degrees F.
Place the ribs on the side of the grill with no heat and close the lid.
While the ribs are cooking, combine the glaze ingredients in a bowl and put in the microwave for about 90 seconds to liquefy the gelatin and allow the ingredients to combine. Mix well.
When the meat pulls back from the bone about a half-inch (about 2 hours at this temperature), flip the slabs over to the bone side and slather with the glaze.
If desired, blast the glaze for a couple minutes with a blowtorch (making sure the flame is blue and not orange) by constantly rocking the flame slowly back and forth across the glaze.
Flip over to the meat side and smear with the glaze.
Blast with the torch on the meat side.
Once a sugary crust is achieved on all the slabs, remove from the heat, allow to rest for 5 minutes, slice, and serve.
Crispy Pork Tenderloin Sandwich
How to make Crispy Pork Tenderloin Sandwich Recipe
Serves: 4
Crispy Pork Ingredients:
1 pork tenderloin (approximately 1 pound)
Vegetable oil
1/2 cup flour
2 eggs (beaten to make an egg wash)
2 cups panko
Method:
Cut the tenderloin into 4 equally sized sections.
Pound the tenderloin sections to a 1/4-inch thickness and into a round shape.
Set up the cooker for two-zone direct grilling. Place a large cast-iron skillet directly over the heat, approximately at 450 degrees F.
Add vegetable oil to 1/8-inch depth
Coat the flattened pork in flour.
Dredge the pork through the egg wash.
Coat the pork in panko and place in the hot skillet.
Cook until golden brown for 3 minutes on each side.
Remove pork from skillet and place on paper towel.
Sandwich Ingredients:
1 crusty baguette bread
4 tbsp mayonnaise
2 tsp Frank’s Red Hot sauce
Crispy Pork
Dill pickles
White onion, sliced
Method:
Cut the baguette into 4 sections to use as buns.
Combine mayo with a few shots of hot sauce and spread on the baguette.
Stack the rest of the ingredients between the bread slices and serve.
Serves: 4
Crispy Pork Ingredients:
1 pork tenderloin (approximately 1 pound)
Vegetable oil
1/2 cup flour
2 eggs (beaten to make an egg wash)
2 cups panko
Method:
Cut the tenderloin into 4 equally sized sections.
Pound the tenderloin sections to a 1/4-inch thickness and into a round shape.
Set up the cooker for two-zone direct grilling. Place a large cast-iron skillet directly over the heat, approximately at 450 degrees F.
Add vegetable oil to 1/8-inch depth
Coat the flattened pork in flour.
Dredge the pork through the egg wash.
Coat the pork in panko and place in the hot skillet.
Cook until golden brown for 3 minutes on each side.
Remove pork from skillet and place on paper towel.
Sandwich Ingredients:
1 crusty baguette bread
4 tbsp mayonnaise
2 tsp Frank’s Red Hot sauce
Crispy Pork
Dill pickles
White onion, sliced
Method:
Cut the baguette into 4 sections to use as buns.
Combine mayo with a few shots of hot sauce and spread on the baguette.
Stack the rest of the ingredients between the bread slices and serve.
Smoked Pork Sliders
How to make Smoked Pork Sliders Recipe
Serves: 8
Ingredients:
16 oz. package Jimmy Dean regular pork ground sausage (in a tube)
BBQ Rub
8 sweet mini buns
2 tbsp butter
MLG Coleslaw
BBQ Sauce
Pickled Red Onions
For MLG Coleslaw:
1/4 cup apple cider vinegar
1/3 cup mayonnaise
2 cloves garlic, minced
1/8 cup white sugar
1/2 head cabbage, shredded
2 cooked bacon strips, chopped
Salt and pepper
For Pickled Red Onions:
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1/2 tsp Kosher salt
1/2 red onion, sliced into thin rings
2 cloves garlic, crushed
MLG Coleslaw Instructions:
In bowl, whisk together apple cider vinegar, mayonnaise, garlic, and sugar. Pour dressing over cabbage, add bacon, and mix well. Store in the fridge until ready to use.
Pickled Red Onions Instructions:
In a saucepan, bring apple cider vinegar, water, sugar, and salt to a boil, stirring occasionally. Take off the heat and let it cool. In a container with a lid, place onion and garlic. Pour the cooled liquid into the container and refrigerate until ready to use.
Method:
Setup the grill for the two-zone indirect cooking method at 350 degrees F. Use peach wood chunks for smoke.
To prepare the pork sausage, follow instructions for the Naked Fatty on page 116.
Toast the rolls by spreading butter on the top and bottom buns and then grilling them directly over the heat with a hint of char.
Slice the fatty into round discs, about one inch thick, to be placed flat on the bun.
To assemble the sliders: place a pork disc on the grilled bottom bun, then place a spoonful of coleslaw on top of the fatty disc. Drizzle a good dose of BBQ sauce over the slaw and finish off with a few dripping rings of pickled onions.
Serve immediately.
Serves: 8
Ingredients:
16 oz. package Jimmy Dean regular pork ground sausage (in a tube)
BBQ Rub
8 sweet mini buns
2 tbsp butter
MLG Coleslaw
BBQ Sauce
Pickled Red Onions
For MLG Coleslaw:
1/4 cup apple cider vinegar
1/3 cup mayonnaise
2 cloves garlic, minced
1/8 cup white sugar
1/2 head cabbage, shredded
2 cooked bacon strips, chopped
Salt and pepper
For Pickled Red Onions:
1/2 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1/2 tsp Kosher salt
1/2 red onion, sliced into thin rings
2 cloves garlic, crushed
MLG Coleslaw Instructions:
In bowl, whisk together apple cider vinegar, mayonnaise, garlic, and sugar. Pour dressing over cabbage, add bacon, and mix well. Store in the fridge until ready to use.
Pickled Red Onions Instructions:
In a saucepan, bring apple cider vinegar, water, sugar, and salt to a boil, stirring occasionally. Take off the heat and let it cool. In a container with a lid, place onion and garlic. Pour the cooled liquid into the container and refrigerate until ready to use.
Method:
Setup the grill for the two-zone indirect cooking method at 350 degrees F. Use peach wood chunks for smoke.
To prepare the pork sausage, follow instructions for the Naked Fatty on page 116.
Toast the rolls by spreading butter on the top and bottom buns and then grilling them directly over the heat with a hint of char.
Slice the fatty into round discs, about one inch thick, to be placed flat on the bun.
To assemble the sliders: place a pork disc on the grilled bottom bun, then place a spoonful of coleslaw on top of the fatty disc. Drizzle a good dose of BBQ sauce over the slaw and finish off with a few dripping rings of pickled onions.
Serve immediately.
Pulled Pork Nachos
How to make Pulled Pork Nachos Recipe
Serves: 2
Ingredients:
Corn tortilla chips
1 pound pulled pork, cooked
8 oz. nacho cheese, heated
1 tsp BBQ Rub
2 tbsp crema (or sour cream)
2 tbsp BBQ Sauce
1 tbsp chopped green onion
Method:
Spread a layer of chips on a plate. Add the pork over the chips. Coat the chips and pork with cheese, and sprinkle rub over it. Cover nachos with crema and BBQ Sauce, then top with green onions. Serve immediately.
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| Pulled Pork Nachos |
Show me Pork Steaks
How to make Show me Pork Steaks Recipe - from Jeff Fitter, Catering Company and BBQ Competition Team
Serves: 4–6
Ingredients:
4–6 pork steaks, 1 inch thick (18–20 oz.)
Jeff’s St. Louis-style Rub (see below)
Cherry wood
Pecan wood
Barbecue sauce
Jeff’s St. Louis-style Rub Ingredients:
1 cup brown sugar
1 cup white sugar
1/3 cup celery salt
1/3 cup black pepper
1/3 cup garlic powder
1/3 cup dry mustard
1/3 cup onion powder
1 tbsp cayenne pepper
Method:
Mix all the ingredients for Jeff’s St. Louis-Style Rub together in a bowl and then set aside.
Rub each side of the pork steaks until all pork steaks are rubbed. Then leave on tray or wrapped and store in refrigerator or cooler for not more than 12 hours but at least 3 hours to let that flavor settle in.
Bring smoker up to 250 degrees F and have your smoking wood ready.
Place the pork steaks on the smoker, add your smoking wood, and close the lid (or door). Remember, if you’re looking, they ain’t cooking!
Cook time may vary (depending on smoker used). At about 5 1/2 hours of cooking or 190 degrees F internal temperature, take the pork steaks out of the smoker and apply your favorite sauce to both sides. Place them back in the smoker and let them finish for 30 minutes. A good indication that the pork steaks are done is to cut through it with a fork, if the pork steak is tough, just cook longer.
Notes:
If a smoker is not available, use the two-zone indirect heat method. Use wood chunks for this setup.
Find a BBQ Sauce recipe
Serves: 4–6
Ingredients:
4–6 pork steaks, 1 inch thick (18–20 oz.)
Jeff’s St. Louis-style Rub (see below)
Cherry wood
Pecan wood
Barbecue sauce
Jeff’s St. Louis-style Rub Ingredients:
1 cup brown sugar
1 cup white sugar
1/3 cup celery salt
1/3 cup black pepper
1/3 cup garlic powder
1/3 cup dry mustard
1/3 cup onion powder
1 tbsp cayenne pepper
Method:
Mix all the ingredients for Jeff’s St. Louis-Style Rub together in a bowl and then set aside.
Rub each side of the pork steaks until all pork steaks are rubbed. Then leave on tray or wrapped and store in refrigerator or cooler for not more than 12 hours but at least 3 hours to let that flavor settle in.
Bring smoker up to 250 degrees F and have your smoking wood ready.
Place the pork steaks on the smoker, add your smoking wood, and close the lid (or door). Remember, if you’re looking, they ain’t cooking!
Cook time may vary (depending on smoker used). At about 5 1/2 hours of cooking or 190 degrees F internal temperature, take the pork steaks out of the smoker and apply your favorite sauce to both sides. Place them back in the smoker and let them finish for 30 minutes. A good indication that the pork steaks are done is to cut through it with a fork, if the pork steak is tough, just cook longer.
Notes:
If a smoker is not available, use the two-zone indirect heat method. Use wood chunks for this setup.
Find a BBQ Sauce recipe
Napa Valley Ribs
How to make Napa Valley Ribs Recipe
Serves: 3
Ingredients
1 rack of spareribs
Basic Rib Rub
Apple wood:
Kansas City-style barbecue sauce
Foil Wrap:
1/4 cup turbinado sugar
1/4 cup hot pepper jelly
1/4 cup squeezable butter
1/4 cup Napa red wine
Method:
Set up grill for indirect cooking at 250 degrees F.
Remove membrane from the ribs and apply rub on the ribs.
Use apple wood for smoke and place the ribs on grill.
Cook for 3 hours at 250 degrees F.
Then wrap ribs tightly in heavy-duty foil and add the foil wrap ingredients.
Cook for another 2 hours in the foil.
Next, remove the foil, but reserve the juices.
Cook for another hour or until tender.
Combine a 50/50 mixture of warm Kansas City-style barbecue sauce and the reserved foil juice together and apply on ribs when they are done.
Serves: 3
Ingredients
1 rack of spareribs
Basic Rib Rub
Apple wood:
Kansas City-style barbecue sauce
Foil Wrap:
1/4 cup turbinado sugar
1/4 cup hot pepper jelly
1/4 cup squeezable butter
1/4 cup Napa red wine
Method:
Set up grill for indirect cooking at 250 degrees F.
Remove membrane from the ribs and apply rub on the ribs.
Use apple wood for smoke and place the ribs on grill.
Cook for 3 hours at 250 degrees F.
Then wrap ribs tightly in heavy-duty foil and add the foil wrap ingredients.
Cook for another 2 hours in the foil.
Next, remove the foil, but reserve the juices.
Cook for another hour or until tender.
Combine a 50/50 mixture of warm Kansas City-style barbecue sauce and the reserved foil juice together and apply on ribs when they are done.
Applewood Smoked Bacon
How to make Applewood Smoked Bacon Recipe
Serves: 40
Ingredients:
10-pound pork belly, slab
1/3 pound pickling salt
4 tsp BBQ Rub
1 tsp pink salt (Prague Powder #1, a curing salt)
1/3 pound brown sugar
Method:
In a large mixing bowl, combine pickling salt, rub, pink salt, and brown sugar and mix well.
In a large non-reactive container, liberally rub both sides of the pork with the mixture.
Refrigerate for 4 days in the container.
Remove pork and rinse well with cold water. Dry with paper towels.
Setup cooker for smoking or indirect heat at 180 degrees F. Use apple wood for smoke.
Cook bacon until the internal temperature has reached 140 degrees F, approximately 4 hours.
Cool overnight in the refrigerator.
Slice into strips of bacon using a deli slicer. Freeze any excess bacon.
Serves: 40
Ingredients:
10-pound pork belly, slab
1/3 pound pickling salt
4 tsp BBQ Rub
1 tsp pink salt (Prague Powder #1, a curing salt)
1/3 pound brown sugar
Method:
In a large mixing bowl, combine pickling salt, rub, pink salt, and brown sugar and mix well.
In a large non-reactive container, liberally rub both sides of the pork with the mixture.
Refrigerate for 4 days in the container.
Remove pork and rinse well with cold water. Dry with paper towels.
Setup cooker for smoking or indirect heat at 180 degrees F. Use apple wood for smoke.
Cook bacon until the internal temperature has reached 140 degrees F, approximately 4 hours.
Cool overnight in the refrigerator.
Slice into strips of bacon using a deli slicer. Freeze any excess bacon.
Maple Dijon Pork Steaks
How to make Maple Dijon Pork Steaks Recipe
Serves: 2
Ingredients
2 pork steaks
2 tbsp canola oil
1/2 cup Chardonnay (white wine)
All Purpose Grilling Rub:
1 tbsp Kosher salt
1/2 tbsp pepper
1 tsp garlic salt
1/2 tsp crushed red pepper flakes
Glaze:
1 tbsp whole-grain Dijon mustard
1/2 cup maple syrup
Caramelized Apples:
1 green apple
2 tbsp butter
4 tbsp brown sugar
Method:
Set up the cooker for indirect heat cooking at 375 degrees F. Add pecan wood chunks for smoke.
Combine all All Purpose Grilling Rub ingredients in a bowl and mix well.
Coat the pork steaks with oil and apply the grilling rub all over.
Place the pork steaks on the cool side of the grill and smoke for 45 minutes.
Meanwhile, prepare the foil wraps for each pork steak. Use a sheet of foil large enough to completely wrap the pork steak. Pour half of the wine in one foil wrap and the rest in the other.
Place a pork steak in each foil wrap, wrap tightly, and cook for 1 hour.
Prepare the glaze: in a saucepan, combine the mustard and maple syrup on medium heat. Remove the glaze when it starts to boil. Stir and set aside.
Prepare the caramelized apples: core out the apple and cut it into wedges. In a saucepan, melt the butter on medium heat, then add the brown sugar and stir. Cook the apples in the sauce until one side develops a crust; flip and repeat. Repeat for all the apple wedges. Set aside when they are done.
Unwrap the foil and cook the pork steaks on the cool side of the grill for 10 minutes.
Remove pork steaks from the grill and onto a serving plate. Drizzle the glaze on top of the pork steaks and serve with the caramelized apples.
Serves: 2
Ingredients
2 pork steaks
2 tbsp canola oil
1/2 cup Chardonnay (white wine)
All Purpose Grilling Rub:
1 tbsp Kosher salt
1/2 tbsp pepper
1 tsp garlic salt
1/2 tsp crushed red pepper flakes
Glaze:
1 tbsp whole-grain Dijon mustard
1/2 cup maple syrup
Caramelized Apples:
1 green apple
2 tbsp butter
4 tbsp brown sugar
Method:
Set up the cooker for indirect heat cooking at 375 degrees F. Add pecan wood chunks for smoke.
Combine all All Purpose Grilling Rub ingredients in a bowl and mix well.
Coat the pork steaks with oil and apply the grilling rub all over.
Place the pork steaks on the cool side of the grill and smoke for 45 minutes.
Meanwhile, prepare the foil wraps for each pork steak. Use a sheet of foil large enough to completely wrap the pork steak. Pour half of the wine in one foil wrap and the rest in the other.
Place a pork steak in each foil wrap, wrap tightly, and cook for 1 hour.
Prepare the glaze: in a saucepan, combine the mustard and maple syrup on medium heat. Remove the glaze when it starts to boil. Stir and set aside.
Prepare the caramelized apples: core out the apple and cut it into wedges. In a saucepan, melt the butter on medium heat, then add the brown sugar and stir. Cook the apples in the sauce until one side develops a crust; flip and repeat. Repeat for all the apple wedges. Set aside when they are done.
Unwrap the foil and cook the pork steaks on the cool side of the grill for 10 minutes.
Remove pork steaks from the grill and onto a serving plate. Drizzle the glaze on top of the pork steaks and serve with the caramelized apples.