How to make Grilled Mexican Street Corn Recipe - from Chef Todd Kussman
Serves: 4-6
Ingredients:
4–6 ears corn, shucked clean
1/2 cup mayonnaise
4–6 green onions, sliced thin
6 oz. queso cotija or queso fresco
1/2 tsp cumin
1/2 tsp garlic salt
Cayenne pepper, to taste
Juice of 1 lime
Method:
Grill corn over direct heat, turning often until evenly and slightly charred.
Once grilled, cut the corn off cobs lengthwise and place kernels into medium bowl.
Combine remaining ingredients in separate bowl and then fold into corn until mixed well.
Sunday, January 11, 2015
Smoked Acorn Squash
How to make Smoked Acorn Squash Recipe
Serves: 4
Ingredients:
1 acorn squash
1/4 cup unsalted butter
1/2 cup hot pepper jelly
Method:
Set up the cooker for indirect cooking at 300 degree F.
Cut the squash in half from stem to point. You need some muscles to do this. Remove and discard the seeds and pulp inside the acorn squash.
Pierce the skin a number of times with a knife and cook the squash in the microwave for 3 minutes to soften the squash a little.
Place the squash skin side down on the cool side of the grill and cook with indirect heat for 30 minutes.
In a saucepan, melt the butter and add the jelly. Stir to mix and keep warm.
Baste the squash with the butter/jelly mixture and wrap the squash in aluminum foil. Cook for 15 minutes. This will expedite the cooking process.
Unwrap the squash and baste again. Remove from the grill when tender.
Serves: 4
Ingredients:
1 acorn squash
1/4 cup unsalted butter
1/2 cup hot pepper jelly
Method:
Set up the cooker for indirect cooking at 300 degree F.
Cut the squash in half from stem to point. You need some muscles to do this. Remove and discard the seeds and pulp inside the acorn squash.
Pierce the skin a number of times with a knife and cook the squash in the microwave for 3 minutes to soften the squash a little.
Place the squash skin side down on the cool side of the grill and cook with indirect heat for 30 minutes.
In a saucepan, melt the butter and add the jelly. Stir to mix and keep warm.
Baste the squash with the butter/jelly mixture and wrap the squash in aluminum foil. Cook for 15 minutes. This will expedite the cooking process.
Unwrap the squash and baste again. Remove from the grill when tender.
Garlic Fingerlings
How to make Garlic Fingerlings Recipe
Serves: 4
Ingredients:
1 1/2 pounds fingerling potatoes
1/2 cup flour
2 tbsp Italian seasoning
2 cubes vegetable bouillon
1 tsp red pepper flakes
1 tsp Kosher salt
Canola oil:
1/2 cup garlic, minced
1/4 cup olive oil
2 tbsp Italian parsley
1/4 cup Asiago cheese
Salt and pepper
Method:
Cut potatoes in half.
Fill a large pot with water, place over high heat, and bring to a boil. Add potatoes.
Boil potatoes for 6 to 8 minutes. Meanwhile, combine the flour, Italian seasoning, boullion, red pepper flakes and salt together in medium sized mixing bowl.
Drain and dry potatoes thoroughly with cloth towels. Place all the potatoes in the flour mix bowl, then give the potatoes a toss to evenly coat.
Prepare a deep fryer with canola oil at 375 degrees F. Deep fry fingerlings for 5 minutes.
Place on paper towel.
Set up cooker for direct grilling at high heat.
Roast potatoes until lightly charred.
Combine roasted potatoes, garlic, oil, parsley, cheese, salt, and pepper, and toss in a bowl. Serve immediately.
Serves: 4
Ingredients:
1 1/2 pounds fingerling potatoes
1/2 cup flour
2 tbsp Italian seasoning
2 cubes vegetable bouillon
1 tsp red pepper flakes
1 tsp Kosher salt
Canola oil:
1/2 cup garlic, minced
1/4 cup olive oil
2 tbsp Italian parsley
1/4 cup Asiago cheese
Salt and pepper
Method:
Cut potatoes in half.
Fill a large pot with water, place over high heat, and bring to a boil. Add potatoes.
Boil potatoes for 6 to 8 minutes. Meanwhile, combine the flour, Italian seasoning, boullion, red pepper flakes and salt together in medium sized mixing bowl.
Drain and dry potatoes thoroughly with cloth towels. Place all the potatoes in the flour mix bowl, then give the potatoes a toss to evenly coat.
Prepare a deep fryer with canola oil at 375 degrees F. Deep fry fingerlings for 5 minutes.
Place on paper towel.
Set up cooker for direct grilling at high heat.
Roast potatoes until lightly charred.
Combine roasted potatoes, garlic, oil, parsley, cheese, salt, and pepper, and toss in a bowl. Serve immediately.
Homemade Coleslaw
How to make Homemade Coleslaw Recipe
Serves: 4
Ingredients:
1/2 head cabbage, shredded
1/4 cup apple cider vinegar
1/3 cup mayonnaise
2 cloves garlic, minced
1/8 cup white sugar
2 cooked bacon strips, chopped
Salt and pepper
Method:
In a 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.
Serves: 4
Ingredients:
1/2 head cabbage, shredded
1/4 cup apple cider vinegar
1/3 cup mayonnaise
2 cloves garlic, minced
1/8 cup white sugar
2 cooked bacon strips, chopped
Salt and pepper
Method:
In a 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.
Classic Grilled Corn
How to make Classic Grilled Corn Recipe - I've seen some crazy techniques out there regarding how to cook corn. It’s one of those things that stumps folks. I keep it simple and my family prefers that I cook it this way all the time.
Serves: 4
Ingredients:
4 ears yellow corn, in the husk
Method:
Set up the cooker for direct heat grilling at high heat.
Pull back the husk and tie it with butcher twine to make a handle, or tear off the husk and discard. Remove the corn silk and discard.
Place the corn directly over the heat and cook until the color becomes brighter or when the corn starts to develop charring. The corn has been cooking too long on one side if it begins to pop.
Flip the corn over and cook the other side.
Remove from the grill and serve immediately.
Serves: 4
Ingredients:
4 ears yellow corn, in the husk
Method:
Set up the cooker for direct heat grilling at high heat.
Pull back the husk and tie it with butcher twine to make a handle, or tear off the husk and discard. Remove the corn silk and discard.
Place the corn directly over the heat and cook until the color becomes brighter or when the corn starts to develop charring. The corn has been cooking too long on one side if it begins to pop.
Flip the corn over and cook the other side.
Remove from the grill and serve immediately.
Jalapeño Poppers
How to make Jalapeño Poppers Recipe - from Canadian Bakin’ (Al Bowman)
Serves: 30
Ingredients:
30 jalapeños, halved lengthwise, seeds and membranes removed
2 packages apple- or hickory-smoked bacon, thin cut if available
Filling Ingredients:
2 8 oz. packages cream cheese
1 tbsp brown sugar
1/2 cup shredded sharp cheddar cheese
1/4 cup your favorite barbecue sauce such as Nellie’s Hot BBQ Sauce, plus extra for dusting
1 tbsp your favorite hot barbecue rub such as Code 3 Backdraft Rub, plus extra for basting
Method:
Combine all filling ingredients in a bowl and mix well.
Fill each pepper half with filling, taking care not to over-fill.
Slice strips of bacon in half crosswise. Wrap each filled pepper with a piece of bacon.
Sprinkle each assembled pepper lightly with more barbecue rub.
Prepare the smoker at 300 degrees F with Mojobricks cherry wood for smoke. Smoke peppers until bacon crisps, about 1 hour.
During the last 10 minutes, baste peppers with more barbecue sauce.
Poppers are done with the bacon is thoroughly cooked.
Rest for 10 minutes and serve.
Serves: 30
Ingredients:
30 jalapeños, halved lengthwise, seeds and membranes removed
2 packages apple- or hickory-smoked bacon, thin cut if available
Filling Ingredients:
2 8 oz. packages cream cheese
1 tbsp brown sugar
1/2 cup shredded sharp cheddar cheese
1/4 cup your favorite barbecue sauce such as Nellie’s Hot BBQ Sauce, plus extra for dusting
1 tbsp your favorite hot barbecue rub such as Code 3 Backdraft Rub, plus extra for basting
Method:
Combine all filling ingredients in a bowl and mix well.
Fill each pepper half with filling, taking care not to over-fill.
Slice strips of bacon in half crosswise. Wrap each filled pepper with a piece of bacon.
Sprinkle each assembled pepper lightly with more barbecue rub.
Prepare the smoker at 300 degrees F with Mojobricks cherry wood for smoke. Smoke peppers until bacon crisps, about 1 hour.
During the last 10 minutes, baste peppers with more barbecue sauce.
Poppers are done with the bacon is thoroughly cooked.
Rest for 10 minutes and serve.
Creamy Fruitini Salad
How to make Creamy Fruitini Salad Recipe
Serves: 8
Ingredients:
6 oz. strawberry yogurt
1 box cheesecake pudding mix (4-serving size), prepared as directed
12 oz. whipped cream
1 pound strawberries
1 cup mini marshmallows
3 bananas, sliced
Method:
Mix yogurt and pudding.
Fold in whipped cream.
Add strawberries and marshmallows.
Chill in the refrigerator for 1 hour.
Add bananas and serve.
Serves: 8
Ingredients:
6 oz. strawberry yogurt
1 box cheesecake pudding mix (4-serving size), prepared as directed
12 oz. whipped cream
1 pound strawberries
1 cup mini marshmallows
3 bananas, sliced
Method:
Mix yogurt and pudding.
Fold in whipped cream.
Add strawberries and marshmallows.
Chill in the refrigerator for 1 hour.
Add bananas and serve.
Southwest Summer Corn Salad
How to make Southwest Summer Corn Salad Recipe - from Jamie Aguirre
Serves: 6
Ingredients:
1 red or orange sweet pepper
1 tbsp olive oil
10 oz. frozen corn
1 can black beans
1 medium red ripe tomato, chopped
1 small to medium raw red onion, diced
2 avocados, peeled and cubed
Juice of 1 lime
1/4 cup raw cilantro
1/2 tsp cumin
Salt to taste
Pepper to taste
Roasted Pepper Method:
Fill kettle grill with enough charcoal to fill bottom. Allow coals to get hot. Place pepper directly on the grill and wait for underside to blacken. Turn pepper periodically so that it blackens on all sides (you want it to look burnt).
Remove pepper from grill and place in a sealable plastic bag. Allow pepper to steam inside the sealed bag (about 30 minutes). Remove from bag, peel skin off pepper, remove the seeds, and dice the pepper.
Salad Method:
Heat olive oil in cast-iron skillet on grill. Add frozen corn to the pan. Allow corn to warm and darken slightly (not burning or charring).
Place roasted corn in a bowl. Drain and rinse beans and add to bowl.
Add chunky tomato, diced onion, diced roasted pepper, and cubes of avocado.
Season with lime juice, cilantro, cumin, salt, and pepper to taste. Mix well and serve.
Note:
This recipe can be prepared 1 day in advance and chilled in the fridge. Add all ingredients except for the avocado. Add the avocado right before serving.
Serves: 6
Ingredients:
1 red or orange sweet pepper
1 tbsp olive oil
10 oz. frozen corn
1 can black beans
1 medium red ripe tomato, chopped
1 small to medium raw red onion, diced
2 avocados, peeled and cubed
Juice of 1 lime
1/4 cup raw cilantro
1/2 tsp cumin
Salt to taste
Pepper to taste
Roasted Pepper Method:
Fill kettle grill with enough charcoal to fill bottom. Allow coals to get hot. Place pepper directly on the grill and wait for underside to blacken. Turn pepper periodically so that it blackens on all sides (you want it to look burnt).
Remove pepper from grill and place in a sealable plastic bag. Allow pepper to steam inside the sealed bag (about 30 minutes). Remove from bag, peel skin off pepper, remove the seeds, and dice the pepper.
Salad Method:
Heat olive oil in cast-iron skillet on grill. Add frozen corn to the pan. Allow corn to warm and darken slightly (not burning or charring).
Place roasted corn in a bowl. Drain and rinse beans and add to bowl.
Add chunky tomato, diced onion, diced roasted pepper, and cubes of avocado.
Season with lime juice, cilantro, cumin, salt, and pepper to taste. Mix well and serve.
Note:
This recipe can be prepared 1 day in advance and chilled in the fridge. Add all ingredients except for the avocado. Add the avocado right before serving.
Picnic Mostaciolli
How to make Picnic Mostaciolli Recipe - Who’s bringing the mostaciolli? When we invite family over for a barbecue, mostaciolli is always on the menu. I can’t help but expect pasta with my barbecue now. Is that weird?
Serves: 6
Ingredients:
2 tbsp olive oil
2 tbsp unsalted butter
1/2 medium onion, diced
1 roasted garlic bulb
128 oz. can San Marzano tomatoes
Salt and pepper
4 tbsp sugar
1/2 pound mostaciolli, cooked
1/4 cup Parmesan cheese
Basil leaves
Method:
Add olive oil, butter, and onion to a saucepan over medium heat.
When onion is soft, add garlic and stir.
Add tomatoes, using a wooden spoon to crush tomatoes in pan.
Cook for 30 minutes and then add salt, pepper and sugar. Taste and adjust if needed.
Transfer mixture to a food processor to blend sauce. Blend until smooth.
Pour mostaciolli and sauce into a bowl and mix well.
Top with cheese and garnish with basil. Serve immediately.
Serves: 6
Ingredients:
2 tbsp olive oil
2 tbsp unsalted butter
1/2 medium onion, diced
1 roasted garlic bulb
128 oz. can San Marzano tomatoes
Salt and pepper
4 tbsp sugar
1/2 pound mostaciolli, cooked
1/4 cup Parmesan cheese
Basil leaves
Method:
Add olive oil, butter, and onion to a saucepan over medium heat.
When onion is soft, add garlic and stir.
Add tomatoes, using a wooden spoon to crush tomatoes in pan.
Cook for 30 minutes and then add salt, pepper and sugar. Taste and adjust if needed.
Transfer mixture to a food processor to blend sauce. Blend until smooth.
Pour mostaciolli and sauce into a bowl and mix well.
Top with cheese and garnish with basil. Serve immediately.
Grilled Snap Peas and Mushrooms
How to make Grilled Snap Peas and Mushrooms Recipe
Serves: 4
Ingredients:
8 oz. sugar snap peas
8 oz. cremini mushrooms, sliced
3 tbsp olive oil
1 tsp garlic salt
1 tsp black pepper
Method:
Set up the cooker for direct heat grilling on high heat at 500+ degrees F.
In a 1-gallon storage bag, combine all the ingredients and mix together.
Place a grill basket directly over the heat source and dump the ingredients into the basket.
Cook for about 10 minutes without the lid on the cooker, stirring as needed so the vegetables do not burn. When the mushrooms are soft and the veggies are charred a little, they are done.
Pour the veggies into a bowl and serve immediately.
Serves: 4
Ingredients:
8 oz. sugar snap peas
8 oz. cremini mushrooms, sliced
3 tbsp olive oil
1 tsp garlic salt
1 tsp black pepper
Method:
Set up the cooker for direct heat grilling on high heat at 500+ degrees F.
In a 1-gallon storage bag, combine all the ingredients and mix together.
Place a grill basket directly over the heat source and dump the ingredients into the basket.
Cook for about 10 minutes without the lid on the cooker, stirring as needed so the vegetables do not burn. When the mushrooms are soft and the veggies are charred a little, they are done.
Pour the veggies into a bowl and serve immediately.
Homemade Croutons
How to make Homemade Croutons Recipe
Ingredients:
1 6-inch French bread cut into 1-inch cubes
1/4 cup Extra virgin olive oil
1 tbsp garlic salt
1 tbsp Italian seasoning
Method:
Preheat grill to 350 degrees F.
Lay bread cubes in a single layer on a cookie sheet.
Pour extra virgin olive oil over bread and mix to coat.
Sprinkle garlic salt and Italian seasoning over bread.
Grill at 350 degrees F for approximately 10 to 15 minutes or until golden brown.
Cool before using.
Ingredients:
1 6-inch French bread cut into 1-inch cubes
1/4 cup Extra virgin olive oil
1 tbsp garlic salt
1 tbsp Italian seasoning
Method:
Preheat grill to 350 degrees F.
Lay bread cubes in a single layer on a cookie sheet.
Pour extra virgin olive oil over bread and mix to coat.
Sprinkle garlic salt and Italian seasoning over bread.
Grill at 350 degrees F for approximately 10 to 15 minutes or until golden brown.
Cool before using.
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| Homemade Croutons |
Tomato Basil Salad
How to make Tomato Basil Salad Recipe - from Sharon Hohman
Serves: 4:
Ingredients:
1/2 lb cherry tomatoes
1/3 cup basil, cut in small pieces
2 tbsp of a good balsamic vinegar
3 tbsp extra virgin olive oil
1 tsp Italian seasoning
2 or 3 cloves garlic, minced
Salt and pepper to taste
1/4 cup Parmesan, mozzarella, or feta cheese
Homemade Croutons (below)
Method:
Combine tomatoes and basil in a bowl.
In a jar with a lid, combine balsamic vinegar, extra virgin olive oil, Italian seasoning, minced garlic, salt, and pepper.
Shake jar vigorously and pour mixture onto tomato and basil. Add cheese and Homemade Croutons. Toss.
Note:
For full flavor of Parmesan do not shred, but cut or shave into pieces.
Serves: 4:
Ingredients:
1/2 lb cherry tomatoes
1/3 cup basil, cut in small pieces
2 tbsp of a good balsamic vinegar
3 tbsp extra virgin olive oil
1 tsp Italian seasoning
2 or 3 cloves garlic, minced
Salt and pepper to taste
1/4 cup Parmesan, mozzarella, or feta cheese
Homemade Croutons (below)
Method:
Combine tomatoes and basil in a bowl.
In a jar with a lid, combine balsamic vinegar, extra virgin olive oil, Italian seasoning, minced garlic, salt, and pepper.
Shake jar vigorously and pour mixture onto tomato and basil. Add cheese and Homemade Croutons. Toss.
Note:
For full flavor of Parmesan do not shred, but cut or shave into pieces.
Pickled Egg Potato Salad
How to make Pickled Egg Potato Salad Recipe - original recipe from Terry Aguirre. Finally! My mom’s secret recipe exposed!
Serves: 8–10
Ingredients:
10–12 medium russet potatoes
1 cup pickle juice
5 eggs
3 stalks celery
4 stalks green onion
1 small can of black olives, sliced
4 tbsp mayonnaise
2 tbsp mustard
Salt and pepper to taste
Method:
Boil potatoes with skin, till soft.
Peel and dice potatoes.
Once potatoes are cool, add pickle juice to potatoes in large bowl.
Hard boil the eggs.
While eggs are cooling, chop celery and green onion. When eggs are cool, peel and chop them.
Add eggs, celery, green onion, and olives to cooled potatoes and fold together in large bowl.
Mix mayonnaise and mustard together, then fold into potato mixture.
Add salt and pepper to taste. Serve cold and enjoy.
Serves: 8–10
Ingredients:
10–12 medium russet potatoes
1 cup pickle juice
5 eggs
3 stalks celery
4 stalks green onion
1 small can of black olives, sliced
4 tbsp mayonnaise
2 tbsp mustard
Salt and pepper to taste
Method:
Boil potatoes with skin, till soft.
Peel and dice potatoes.
Once potatoes are cool, add pickle juice to potatoes in large bowl.
Hard boil the eggs.
While eggs are cooling, chop celery and green onion. When eggs are cool, peel and chop them.
Add eggs, celery, green onion, and olives to cooled potatoes and fold together in large bowl.
Mix mayonnaise and mustard together, then fold into potato mixture.
Add salt and pepper to taste. Serve cold and enjoy.
Blueberry Muffin Stuffed Fatty
How to make Blueberry Muffin Stuffed Fatty Recipe - Quick story: A few years back, I was at an event giving away free samples of barbecue. It was opening day for the St. Louis Cardinals baseball team and there was a local radio station broadcasting all the festivities. I made the blueberry muffin fatty and it was a home run (pun intended)! The radio station got wind of the samples and they loved it too. They even mentioned it over the radio to draw the fans in. Some time went by and a man came up to me for a sample. He said he had heard about the fatty on the radio, and he had to stop by and try it. I had to break it to him that we were all out, and he walked away dejected. I hope that guy buys this book now is his chance to try it.
Serves: 12
Ingredients:
1 (7oz.) box Jiffy blueberry muffin mix
1 (16 oz.) roll Jimmy Dean regular pork sausage
Maple syrup
BBQ Rub
Method:
Bake muffin mix according to directions on the box. Let muffins cool down.
Prepare the fatty: flatten the sausage to 1/4-inch thickness in a rectangular shape on a sheet of plastic wrap.
Add 2 cups of cooked muffin mix into the center of the flattened sausage.
Drizzle 1/3 cup maple syrup over the muffin.
Roll the sausage into a tube around the muffin mixture. Make sure to seal all the cracks and crevices, or the filling will tend to seep out. Apply the BBQ Rub all around the sausage.
Set up the cooker for indirect heat at 300 degrees F. Add peach wood chunks for smoke.
Smoke the fatty for 1 1/2 hours or until the internal temperature reads 165 degrees F.
Slice into 1/2-inch discs and serve.
Serves: 12
Ingredients:
1 (7oz.) box Jiffy blueberry muffin mix
1 (16 oz.) roll Jimmy Dean regular pork sausage
Maple syrup
BBQ Rub
Method:
Bake muffin mix according to directions on the box. Let muffins cool down.
Prepare the fatty: flatten the sausage to 1/4-inch thickness in a rectangular shape on a sheet of plastic wrap.
Add 2 cups of cooked muffin mix into the center of the flattened sausage.
Drizzle 1/3 cup maple syrup over the muffin.
Roll the sausage into a tube around the muffin mixture. Make sure to seal all the cracks and crevices, or the filling will tend to seep out. Apply the BBQ Rub all around the sausage.
Set up the cooker for indirect heat at 300 degrees F. Add peach wood chunks for smoke.
Smoke the fatty for 1 1/2 hours or until the internal temperature reads 165 degrees F.
Slice into 1/2-inch discs and serve.
Bacon Wrapped Meatballs
How to make Bacon Wrapped Meatballs Recipe
Serves: 20–25
Ingredients:
1-pound bag frozen meatballs, partially thawed
1 pound bacon, thin sliced and cut in half crosswise
BBQ Rub
BBQ Sauce
Method:
Set up smoker at 250 degrees F. Add apple wood chunks for smoke.
Use toothpicks to wrap half of a bacon strip around each meatball.
Dust all the bacon-wrapped meatballs with the BBQ Rub.
Place all the meatballs on the smoker and cook for 1 hour.
The meatballs are done when the bacon is cooked.
Put the meatballs in a foil pan and brush sauce over them. Serve immediately.
Serves: 20–25
Ingredients:
1-pound bag frozen meatballs, partially thawed
1 pound bacon, thin sliced and cut in half crosswise
BBQ Rub
BBQ Sauce
Method:
Set up smoker at 250 degrees F. Add apple wood chunks for smoke.
Use toothpicks to wrap half of a bacon strip around each meatball.
Dust all the bacon-wrapped meatballs with the BBQ Rub.
Place all the meatballs on the smoker and cook for 1 hour.
The meatballs are done when the bacon is cooked.
Put the meatballs in a foil pan and brush sauce over them. Serve immediately.
Smoked Meatloaf
How to make Smoked Meatloaf Recipe - Smoked meatloaf wins by a wide margin, according to my kids. They absolutely love when I make the bacon weave around this football-sized loaf.
Serves: 6–8
Ingredients:
2 pounds ground beef
1 cup milk
2 tsp chopped fresh basil
1/2 tsp sea salt
1/2 tsp ground mustard
1/4 tsp pepper
1 tbsp garlic powder
1 tbsp Worcestershire sauce
1 egg
3/4 cup crushed Saltine crackers
1/4 cup diced onion
1/2 cup diced green pepper
1/4 cup Andria’s Steak Sauce
14 slices bacon
BBQ Sauce
Method:
Mix all of the ingredients together in a bowl except for the bacon and the BBQ Sauce.
Place the raw meatloaf in the refrigerator and get out the bacon.
Lay down a piece of plastic wrap and make a bacon weave (see page 26) on top of it so that it will be easier to cover the loaf with the bacon.
Pour the meatloaf into the center of the bacon weave. Form the “loaf” on top of the bacon.
Carefully roll the bacon weave over the meatloaf. Make sure the bacon slices overlap each other and the ends are rounded off. Remove and discard the plastic wrap.
Set up the smoker at 230 degrees F. Add cherry and hickory wood chunks for smoke.
When the grill is up to temperature, gingerly place the loaf on the grill opposite the charcoal.
Place the lid on the grill making sure the vents are open on the lid and the vents are placed directly over the meat.
The meat needs to reach 165 degrees F (which is well done for ground beef). Once it reaches that internal temperature, pull it off the smoker and move it over to direct heat. Grill it to crisp up the bacon (otherwise it comes off the smoker slightly soft and chewy).
Slice into 1/2-inch portions and serve.
Serves: 6–8
Ingredients:
2 pounds ground beef
1 cup milk
2 tsp chopped fresh basil
1/2 tsp sea salt
1/2 tsp ground mustard
1/4 tsp pepper
1 tbsp garlic powder
1 tbsp Worcestershire sauce
1 egg
3/4 cup crushed Saltine crackers
1/4 cup diced onion
1/2 cup diced green pepper
1/4 cup Andria’s Steak Sauce
14 slices bacon
BBQ Sauce
Method:
Mix all of the ingredients together in a bowl except for the bacon and the BBQ Sauce.
Place the raw meatloaf in the refrigerator and get out the bacon.
Lay down a piece of plastic wrap and make a bacon weave (see page 26) on top of it so that it will be easier to cover the loaf with the bacon.
Pour the meatloaf into the center of the bacon weave. Form the “loaf” on top of the bacon.
Carefully roll the bacon weave over the meatloaf. Make sure the bacon slices overlap each other and the ends are rounded off. Remove and discard the plastic wrap.
Set up the smoker at 230 degrees F. Add cherry and hickory wood chunks for smoke.
When the grill is up to temperature, gingerly place the loaf on the grill opposite the charcoal.
Place the lid on the grill making sure the vents are open on the lid and the vents are placed directly over the meat.
The meat needs to reach 165 degrees F (which is well done for ground beef). Once it reaches that internal temperature, pull it off the smoker and move it over to direct heat. Grill it to crisp up the bacon (otherwise it comes off the smoker slightly soft and chewy).
Slice into 1/2-inch portions and serve.
Classic Pulled Pork
How to make Classic Pulled Pork Recipe - Every pitmaster can ace this recipe in Barbecue 101. Great barbecue starts with making a killer pulled pork. Are you up to the challenge?
Serves: 6
Ingredients:
5-pound pork butt (bone-in)
1/4 cup canola oil
1/4 cup MLG BBQ Rub (see below)
1 cup apple juice
MLG Barbecue Sauce (see below)
MLG BBQ 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
MLG BBQ Rub Method:
Combine all ingredients in a bowl and mix well.
MLG Barbecue Sauce:
1/2 cup unsalted butter
3 cloves garlic, minced
1/2 small yellow onion, chopped
1/2 green pepper, chopped
1/4 cup bourbon
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 cups ketchup
2 cups water
1 tbsp unsulfured blackstrap molasses
1/4 cup apple cider vinegar
2 tsp Kosher salt
1 tbsp red pepper flakes
1/2 tbsp black pepper
MLG Barbecue Sauce Method:
In a saucepan on medium heat, melt the butter and add garlic, onions, and green peppers. Cook until they are soft.
Add the remaining ingredients and mix well.
Let the sauce simmer and slightly thicken for about 10 minutes.
Remove from the heat and let it cool.
Pour the sauce into a food processor and blend until smooth.
Use immediately or store in a jar with a lid and refrigerate.
Cook Method:
Set up smoker at 250 degrees F.
Apply oil on the pork butt, then coat with rub.
Place the pork on the grate, add a chunk of apple wood, and smoke for 5 hours.
In a foil pan, add apple juice and place pork butt in the pan. Cover pan with aluminum foil and cook for 2 hours.
The pork is done when the meat can easily be pulled apart. If not, cook another 30 minutes. If using a meat thermometer, anything over 200 degrees F is considered done.
Cook uncovered in the foil pan for an additional 30 minutes.
Rest pork butt for 30 minutes or until cool enough to handle.
Pull and serve immediately.
Serves: 6
Ingredients:
5-pound pork butt (bone-in)
1/4 cup canola oil
1/4 cup MLG BBQ Rub (see below)
1 cup apple juice
MLG Barbecue Sauce (see below)
MLG BBQ 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
MLG BBQ Rub Method:
Combine all ingredients in a bowl and mix well.
MLG Barbecue Sauce:
1/2 cup unsalted butter
3 cloves garlic, minced
1/2 small yellow onion, chopped
1/2 green pepper, chopped
1/4 cup bourbon
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 cups ketchup
2 cups water
1 tbsp unsulfured blackstrap molasses
1/4 cup apple cider vinegar
2 tsp Kosher salt
1 tbsp red pepper flakes
1/2 tbsp black pepper
MLG Barbecue Sauce Method:
In a saucepan on medium heat, melt the butter and add garlic, onions, and green peppers. Cook until they are soft.
Add the remaining ingredients and mix well.
Let the sauce simmer and slightly thicken for about 10 minutes.
Remove from the heat and let it cool.
Pour the sauce into a food processor and blend until smooth.
Use immediately or store in a jar with a lid and refrigerate.
Cook Method:
Set up smoker at 250 degrees F.
Apply oil on the pork butt, then coat with rub.
Place the pork on the grate, add a chunk of apple wood, and smoke for 5 hours.
In a foil pan, add apple juice and place pork butt in the pan. Cover pan with aluminum foil and cook for 2 hours.
The pork is done when the meat can easily be pulled apart. If not, cook another 30 minutes. If using a meat thermometer, anything over 200 degrees F is considered done.
Cook uncovered in the foil pan for an additional 30 minutes.
Rest pork butt for 30 minutes or until cool enough to handle.
Pull and serve immediately.
Smoky Charro Beans
How to make Smoky Charro Beans Recipe
Serves: 6
Ingredients:
3 cups dried pinto beans
4 Roma tomatoes
1/2 medium sweet onion, diced
1/2 green pepper, diced
1/4 cup chopped cilantro
1 jalapeño, veins and seeds removed, diced
2 cloves garlic, chopped
6 slices cooked bacon, chopped
1 beef bouillon cube
Cerveza
Method:
On the stove on high heat, bring a large pot of water to a boil. Add beans, and turn the heat down to medium.
Cook beans for two hours or until they are almost soft, then drain them.
Place the beans, vegetables, and bacon in a foil pan.
Set up the grill for direct heat grilling at 375 degrees F.
Place foil pan on the grill.
Add the bouillon cube, and enough cerveza to cover the beans.
Mix occasionally, adding cerveza when necessary to keep beans from drying out.
Cook the beans 30 minutes to 1 hour or until tender and the liquid is almost gone. Serve immediately.
Serves: 6
Ingredients:
3 cups dried pinto beans
4 Roma tomatoes
1/2 medium sweet onion, diced
1/2 green pepper, diced
1/4 cup chopped cilantro
1 jalapeño, veins and seeds removed, diced
2 cloves garlic, chopped
6 slices cooked bacon, chopped
1 beef bouillon cube
Cerveza
Method:
On the stove on high heat, bring a large pot of water to a boil. Add beans, and turn the heat down to medium.
Cook beans for two hours or until they are almost soft, then drain them.
Place the beans, vegetables, and bacon in a foil pan.
Set up the grill for direct heat grilling at 375 degrees F.
Place foil pan on the grill.
Add the bouillon cube, and enough cerveza to cover the beans.
Mix occasionally, adding cerveza when necessary to keep beans from drying out.
Cook the beans 30 minutes to 1 hour or until tender and the liquid is almost gone. Serve immediately.
Sincronizadas (Ham and Cheese Melt)
How to make Sincronizadas (Ham and Cheese Melt) recipe
Serves: 2
Ingredients:
1 tortilla, extra large (12 inches)
1/2 cup refried pinto beans, from a can
4 oz. Oaxaca cheese, sliced
1/4 pound smoked ham
2 tbsp canola oil
Garnish
Crema
Roasted Salsa
Cilantro
Method:
Setup cooker for indirect heat with the lid off to cook over the coals at 500+ degrees F.
On a flat, clean surface, lay out tortilla and cover half of it with a thin layer of beans.
Add cheese and ham over the beans.
Fold tortilla in half and brush on a coat of oil.
Cook directly over the fire until tortilla develops grill marks. Flip and repeat.
Move tortilla melt to the cool side of the grill, close the cooking chamber, and cook for 5 minutes.
Remove from grill and cut the melt into 4 wedges using a pizza cutter.
Garnish with crema, salsa, and cilantro. Serve immediately.
Serves: 2
Ingredients:
1 tortilla, extra large (12 inches)
1/2 cup refried pinto beans, from a can
4 oz. Oaxaca cheese, sliced
1/4 pound smoked ham
2 tbsp canola oil
Garnish
Crema
Roasted Salsa
Cilantro
Method:
Setup cooker for indirect heat with the lid off to cook over the coals at 500+ degrees F.
On a flat, clean surface, lay out tortilla and cover half of it with a thin layer of beans.
Add cheese and ham over the beans.
Fold tortilla in half and brush on a coat of oil.
Cook directly over the fire until tortilla develops grill marks. Flip and repeat.
Move tortilla melt to the cool side of the grill, close the cooking chamber, and cook for 5 minutes.
Remove from grill and cut the melt into 4 wedges using a pizza cutter.
Garnish with crema, salsa, and cilantro. Serve immediately.
Albondigas with Chipotle Sauce
How to make Albondigas with Chipotle Sauce Recipe
Serves: 4
Ingredients:
1 pound ground chuck
1/2 pound ground pork
1/4 cup milk
1 egg
1/2 cup cooked rice
1/2 tsp ground cumin
1/2 cup bread crumbs
1 tsp oregano
Salt and pepper
1 recipe Chipotle Sauce
1/2 medium onion, sliced
Cilantro, for garnish
Cooked rice, for serving (optional)
Method:
Combine ground chuck, ground pork, milk, egg, rice, cumin, bread crumbs, and oregano together in a large bowl. Add salt and pepper to taste, and mix well.
Form approximately 8 large meatballs, about 2 inches in diameter.
Set up the cooker for indirect heat at 350 degrees F.
Place the meatballs on the cool side of the grill where there is no heat source.
Pour Chipotle Sauce into a foil pan and place on the hot side of the grill.
Cook for 10 minutes with the lid on and vents wide open. Next, place all the meatballs and the sliced onion into the foil pan.
Move the foil pan to the cool side of the grill.
Check the fire, and add more charcoal if needed.
Close the lid with the vents wide open.
Cook for 30 to 45 minutes, depending on the size of your meatballs.
Meatballs are done when the internal temperature reaches 160 degrees.
Garnish with cilantro and serve as is or with rice.
Serves: 4
Ingredients:
1 pound ground chuck
1/2 pound ground pork
1/4 cup milk
1 egg
1/2 cup cooked rice
1/2 tsp ground cumin
1/2 cup bread crumbs
1 tsp oregano
Salt and pepper
1 recipe Chipotle Sauce
1/2 medium onion, sliced
Cilantro, for garnish
Cooked rice, for serving (optional)
Method:
Combine ground chuck, ground pork, milk, egg, rice, cumin, bread crumbs, and oregano together in a large bowl. Add salt and pepper to taste, and mix well.
Form approximately 8 large meatballs, about 2 inches in diameter.
Set up the cooker for indirect heat at 350 degrees F.
Place the meatballs on the cool side of the grill where there is no heat source.
Pour Chipotle Sauce into a foil pan and place on the hot side of the grill.
Cook for 10 minutes with the lid on and vents wide open. Next, place all the meatballs and the sliced onion into the foil pan.
Move the foil pan to the cool side of the grill.
Check the fire, and add more charcoal if needed.
Close the lid with the vents wide open.
Cook for 30 to 45 minutes, depending on the size of your meatballs.
Meatballs are done when the internal temperature reaches 160 degrees.
Garnish with cilantro and serve as is or with rice.
Rib Eye Fajita Torta
How to make Rib Eye Fajita Torta Recipe - Tortas are sandwiches, typically found in taquerias (taco shops). This sandwich is so good, it should be on a menu Id buy it! Delicioso!
Serves: 2
Ingredients:
1/2 medium white onion, sliced
1/2 green pepper, sliced and deseeded
2 tbsp olive oil
1 avocado
1/2 tsp Kosher salt
1/2 tsp lime juice
2 tbsp mayonnaise
1 tbsp Sriracha Chili Sauce
1 pound rib-eye steak, sliced wafer thin
2 hot dogs, cut in half lengthwise
1 slice Monterey Jack cheese
1 Kaiser roll
1 fried egg
Method:
Setup grill for indirect heat at 400 degrees F.
In a foil pocket, combine the onions, peppers, and 1 tbsp olive oil. Seal foil tight and place it directly over the fire. Close the cooking chamber and cook for 20 minutes.
Peel the skin and remove the pit from the avocado. Place avocado in a bowl and mash with a fork or potato masher. Add the salt and lime juice. Mix well, and refrigerate until ready to use.
Combine mayonnaise and chili sauce together in a small bowl. Refrigerate until ready to use.
After the peppers and onions have cooked for 20 minutes, coat sliced steak and hot dogs with the rest of the olive oil and cook directly over the fire. These cook quickly, so as soon as they are done, remove from the grill and set aside on a plate. Place a slice of cheese over the pile of steak and cover with foil for a minute.
Slice the roll into a bun and spread the mayonnaise mix inside. Pile on the steak and cheese, peppers and onions, avocado, hot dogs, and fried egg. Serve immediately.
Serves: 2
Ingredients:
1/2 medium white onion, sliced
1/2 green pepper, sliced and deseeded
2 tbsp olive oil
1 avocado
1/2 tsp Kosher salt
1/2 tsp lime juice
2 tbsp mayonnaise
1 tbsp Sriracha Chili Sauce
1 pound rib-eye steak, sliced wafer thin
2 hot dogs, cut in half lengthwise
1 slice Monterey Jack cheese
1 Kaiser roll
1 fried egg
Method:
Setup grill for indirect heat at 400 degrees F.
In a foil pocket, combine the onions, peppers, and 1 tbsp olive oil. Seal foil tight and place it directly over the fire. Close the cooking chamber and cook for 20 minutes.
Peel the skin and remove the pit from the avocado. Place avocado in a bowl and mash with a fork or potato masher. Add the salt and lime juice. Mix well, and refrigerate until ready to use.
Combine mayonnaise and chili sauce together in a small bowl. Refrigerate until ready to use.
After the peppers and onions have cooked for 20 minutes, coat sliced steak and hot dogs with the rest of the olive oil and cook directly over the fire. These cook quickly, so as soon as they are done, remove from the grill and set aside on a plate. Place a slice of cheese over the pile of steak and cover with foil for a minute.
Slice the roll into a bun and spread the mayonnaise mix inside. Pile on the steak and cheese, peppers and onions, avocado, hot dogs, and fried egg. Serve immediately.
Carne Asada Fries
How to make Carne Asada Fries Recipe
Serves: 6
Ingredients:
1 pound skirt steak
2 tbsp All Purpose Grilling Rub
1 pound waffle fries, frozen
1 cup shredded cheddar cheese
1/4 cup crema
1/2 cup Pico de Gallo (see below)
1/2 cup diced avocado
1/2 cup grated cotija cheese
Pico de Gallo:
2 Roma tomatoes, diced
1 jalapeño, deseeded, deveined, and diced
1/2 cup diced white onion
1 tbsp chopped cilantro
2 tbsp lime juice
1/2 tsp Kosher salt
Method:
Prepare the Pico de Gallo: mix all ingredients together and refrigerate until ready to use. Set up the cooker for direct heat grilling at 400+ degrees F.
Apply the rub on the skirt steak and let it sit at room temperature for a few minutes to let the meat absorb the seasonings.
Meanwhile, prepare the waffle fries according to the package instructions.
Grill the steaks over high heat until the meat starts to char a little or until medium, 140 degrees F internal temperature. Remove from the grill and slice the steak against the grain and then wrap the steak in aluminum foil and set aside.
In a foil pan, add the waffle fries and top with the steak. Sprinkle the cheddar cheese over the top and melt on the grill or in the oven.
Pile on the toppings starting with the crema first, followed by Pico de Gallo, avocado, and cotija. Serve immediately.
Serves: 6
Ingredients:
1 pound skirt steak
2 tbsp All Purpose Grilling Rub
1 pound waffle fries, frozen
1 cup shredded cheddar cheese
1/4 cup crema
1/2 cup Pico de Gallo (see below)
1/2 cup diced avocado
1/2 cup grated cotija cheese
Pico de Gallo:
2 Roma tomatoes, diced
1 jalapeño, deseeded, deveined, and diced
1/2 cup diced white onion
1 tbsp chopped cilantro
2 tbsp lime juice
1/2 tsp Kosher salt
Method:
Prepare the Pico de Gallo: mix all ingredients together and refrigerate until ready to use. Set up the cooker for direct heat grilling at 400+ degrees F.
Apply the rub on the skirt steak and let it sit at room temperature for a few minutes to let the meat absorb the seasonings.
Meanwhile, prepare the waffle fries according to the package instructions.
Grill the steaks over high heat until the meat starts to char a little or until medium, 140 degrees F internal temperature. Remove from the grill and slice the steak against the grain and then wrap the steak in aluminum foil and set aside.
In a foil pan, add the waffle fries and top with the steak. Sprinkle the cheddar cheese over the top and melt on the grill or in the oven.
Pile on the toppings starting with the crema first, followed by Pico de Gallo, avocado, and cotija. Serve immediately.
Achiote Steak Tacos
How to make Achiote Steak Tacos Recipe
Serves: 4
Ingredients:
2 pounds skirt steak
4 flour tortillas
1 cup Sautéed onions and peppers or 1/2 cup onions and 1/2 cup green onions, sautéed.
Achiote Marinade:
1/2 package of achiote paste (50 grams)
1 tsp ground cumin
1/2 tbsp black pepper
1/4 tsp ground cloves
1/4 tsp ground allspice
1 jalapeño peppers, rough chop (optional)
2 Fresno peppers, rough chop (optional)
1/4 cup bitter orange juice
1/4 cup red wine vinegar
4 garlic cloves
1 tbsp sea salt
Juice of 5 small lemons
1 shot tequila
Achiote Marinade Method:
Combine the achiote paste, cumin, pepper, cloves, and allspice in a food processor or blender. Add the chopped jalapeño and Fresno peppers with the orange juice, vinegar, garlic and salt. Blend the dry spices with the liquid until smooth.
Add the juice of lemons and the tequila. Blend again until well mixed.
Achiote Steak Tacos Method:
Place the skirt steak in a large 2-gallon storage bag and add the marinade. Marinate for a few hours or overnight in the refrigerator.
Setup the grill for direct cooking. Get a hot grill at 600+ degrees F. I used peach wood for smoky flavor, but any fruit wood is ideal.
Cook the steak until a crust starts to form on the underside. Flip and repeat.
When both sides are seared, remove from the grill and let them rest on a plate for 5 minutes.
Slice the steak against the grain into strips.
Warm up some flour tortillas and sauté onions and peppers for a great taco.
Layer steak, onions, and peppers on warmed tortillas and serve immediately.
Serves: 4
Ingredients:
2 pounds skirt steak
4 flour tortillas
1 cup Sautéed onions and peppers or 1/2 cup onions and 1/2 cup green onions, sautéed.
Achiote Marinade:
1/2 package of achiote paste (50 grams)
1 tsp ground cumin
1/2 tbsp black pepper
1/4 tsp ground cloves
1/4 tsp ground allspice
1 jalapeño peppers, rough chop (optional)
2 Fresno peppers, rough chop (optional)
1/4 cup bitter orange juice
1/4 cup red wine vinegar
4 garlic cloves
1 tbsp sea salt
Juice of 5 small lemons
1 shot tequila
Achiote Marinade Method:
Combine the achiote paste, cumin, pepper, cloves, and allspice in a food processor or blender. Add the chopped jalapeño and Fresno peppers with the orange juice, vinegar, garlic and salt. Blend the dry spices with the liquid until smooth.
Add the juice of lemons and the tequila. Blend again until well mixed.
Achiote Steak Tacos Method:
Place the skirt steak in a large 2-gallon storage bag and add the marinade. Marinate for a few hours or overnight in the refrigerator.
Setup the grill for direct cooking. Get a hot grill at 600+ degrees F. I used peach wood for smoky flavor, but any fruit wood is ideal.
Cook the steak until a crust starts to form on the underside. Flip and repeat.
When both sides are seared, remove from the grill and let them rest on a plate for 5 minutes.
Slice the steak against the grain into strips.
Warm up some flour tortillas and sauté onions and peppers for a great taco.
Layer steak, onions, and peppers on warmed tortillas and serve immediately.
Chorizo Stuffed Chicken Breast
How to make Chorizo Stuffed Chicken Breast Recipe
Serves: 2
Ingredients
2 chicken breasts, bone in and skin on
2 tbsp green peppers, diced
2 tbsp white onion, finely chopped
1/4 pound beef chorizo
1/2 cup Monterey Jack cheese, shredded
MLG Pollo Brine:
4 cups water
1/2 cup Kosher salt
1/2 cup white sugar
4 sprigs thyme
1 lemon peel
1 shallot, chopped
1 tbsp garlic, minced
MLG Pollo Rub:
1 tsp garlic salt
1 tsp chili powder
1/2 tsp white pepper
1/4 tsp thyme, ground
1/4 tsp marjoram, ground
Method:
Prepare brine: add water to saucepan and bring to a boil. Turn down to a simmer, add salt and sugar, and stir until dissolved. Let brine cool and pour into a 1-gallon storage bag. Add remaining brine ingredients and submerge chicken in the brine. Place in the refrigerator overnight.
Setup cooker for indirect heat at 500+ degrees F with the lid off the cooker.
Cook peppers in cast iron skillet over direct heat until they start to soften. Remove from skillet and let cool.
Mix peppers, onions, chorizo and cheese together in a bowl. Set aside. In another bowl, combine rub ingredients.
Wipe brine off the chicken with paper towels and using a sharp knife, cut a pocket into each chicken breast.
Spoon the chorizo mixture into the chicken and season both sides with rub.
Over direct heat, cook chicken on cast iron skillet for 5 minutes on each side.
Move the skillet to the cool side of the cooker, close the cook chamber by placing the lid on. Let the cooker come down to 350 degrees F and cook for 40 minutes or until chicken reaches 155 degrees F.
Remove chicken from cooker and serve.
Serves: 2
Ingredients
2 chicken breasts, bone in and skin on
2 tbsp green peppers, diced
2 tbsp white onion, finely chopped
1/4 pound beef chorizo
1/2 cup Monterey Jack cheese, shredded
MLG Pollo Brine:
4 cups water
1/2 cup Kosher salt
1/2 cup white sugar
4 sprigs thyme
1 lemon peel
1 shallot, chopped
1 tbsp garlic, minced
MLG Pollo Rub:
1 tsp garlic salt
1 tsp chili powder
1/2 tsp white pepper
1/4 tsp thyme, ground
1/4 tsp marjoram, ground
Method:
Prepare brine: add water to saucepan and bring to a boil. Turn down to a simmer, add salt and sugar, and stir until dissolved. Let brine cool and pour into a 1-gallon storage bag. Add remaining brine ingredients and submerge chicken in the brine. Place in the refrigerator overnight.
Setup cooker for indirect heat at 500+ degrees F with the lid off the cooker.
Cook peppers in cast iron skillet over direct heat until they start to soften. Remove from skillet and let cool.
Mix peppers, onions, chorizo and cheese together in a bowl. Set aside. In another bowl, combine rub ingredients.
Wipe brine off the chicken with paper towels and using a sharp knife, cut a pocket into each chicken breast.
Spoon the chorizo mixture into the chicken and season both sides with rub.
Over direct heat, cook chicken on cast iron skillet for 5 minutes on each side.
Move the skillet to the cool side of the cooker, close the cook chamber by placing the lid on. Let the cooker come down to 350 degrees F and cook for 40 minutes or until chicken reaches 155 degrees F.
Remove chicken from cooker and serve.
Smoked Lengua Tacos
How to make Smoked Lengua Tacos Recipe - You may not know this: lengua is beef tongue. Now that I may have grossed you out, beef tongue is delicious. Typically, lengua is cooked in stews, but tacos are very popular because they’re portable. There’s no other way to put this—you either are intrigued by this recipe or you have already moved on.
Serves: 12
Ingredients:
1 beef tongue
1 tbsp All Purpose Grilling Rub
2 cups beef broth
1 cup Mexican beer
12 corn tortillas
1 cup white onion, diced
1/4 cup cilantro, chopped
1 tbsp canola oil
Method:
Apply rub on exposed meat (not the skin).
Set up the smoker at 250 degrees F. Add cherry wood chunks for smoke.
Smoke the beef for 1 hour.
Fill a foil pan with broth and beer.
Place beef in pan and cover with foil.
Cook until meat reaches 200 degrees F internal temperature (about 6 hours) and then let cool.
Remove beef from the foil pan, peel off skin, and discard.
Dice the beef into small chunks of meat.
Assemble tacos by warming up the tortillas and filling each one with beef, onion, and cilantro. Serve immediately.
Serves: 12
Ingredients:
1 beef tongue
1 tbsp All Purpose Grilling Rub
2 cups beef broth
1 cup Mexican beer
12 corn tortillas
1 cup white onion, diced
1/4 cup cilantro, chopped
1 tbsp canola oil
Method:
Apply rub on exposed meat (not the skin).
Set up the smoker at 250 degrees F. Add cherry wood chunks for smoke.
Smoke the beef for 1 hour.
Fill a foil pan with broth and beer.
Place beef in pan and cover with foil.
Cook until meat reaches 200 degrees F internal temperature (about 6 hours) and then let cool.
Remove beef from the foil pan, peel off skin, and discard.
Dice the beef into small chunks of meat.
Assemble tacos by warming up the tortillas and filling each one with beef, onion, and cilantro. Serve immediately.
Achiote White Wine Chicken
How to make Achiote White Wine Chicken Recipe
Serves: 4
Ingredients
1 whole chicken
Vegetable oil
2 tbsp MLG Poultry Rub
Marinade Ingredients
2 oz. annatto seeds
1 tsp epazote, dried
1 bottle chardonnay
1 tbsp Mexican oregano, dried
1 bulb garlic, chopped
2 shallots, chopped
1 jalapeño, chopped
1/4 cup vegetable oil
Marinade Method:
1. Use a spice grinder to grind up annatto seeds and epazote.
2. Combine all marinade ingredients in a 2-gallon storage bag and mix well.
Method:
Spatchcock the chicken
Place chicken into the storage bag and marinate overnight in the refrigerator.
Setup cooker for indirect heat at 250 degrees F.
Remove chicken from marinade and dry off with paper towel.
Apply vegetable oil on bone side and season with MLG Poultry 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.
Serves: 4
Ingredients
1 whole chicken
Vegetable oil
2 tbsp MLG Poultry Rub
Marinade Ingredients
2 oz. annatto seeds
1 tsp epazote, dried
1 bottle chardonnay
1 tbsp Mexican oregano, dried
1 bulb garlic, chopped
2 shallots, chopped
1 jalapeño, chopped
1/4 cup vegetable oil
Marinade Method:
1. Use a spice grinder to grind up annatto seeds and epazote.
2. Combine all marinade ingredients in a 2-gallon storage bag and mix well.
Method:
Spatchcock the chicken
Place chicken into the storage bag and marinate overnight in the refrigerator.
Setup cooker for indirect heat at 250 degrees F.
Remove chicken from marinade and dry off with paper towel.
Apply vegetable oil on bone side and season with MLG Poultry 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.
Steak and Egg Breakfast Wrap
How to make Steak and Egg Breakfast Wrap Recipe
Serves: 4
Ingredients:
6 tbsp canola oil
1 medium Yukon Gold potato
Sea salt and pepper
1 cup Carne Asada, cooked
5 large eggs
4 flour tortillas
1/2 cup shredded cheddar cheese (optional)
Pico de gallo (optional)
Hot sauce (optional)
Method:
Set a cast-iron skillet on a gas grill and pour in the oil.
Close the lid and wait for it to heat up to 400 degrees F.
While the grill is preheating, dice up the potato into ¼1/4-inch cubes.
Place the diced potatoes in the skillet once it reaches temperature.
Season potatoes with salt and pepper and then stir to coat with oil.
Close the lid and cook for 15 minutes.
Chop the Carne Asada into little pieces.Note: Bulk sausage or chopped bacon is a great substitute if you do not have skirt steak.
After 15 minutes, the potatoes should be turning brown and looking tender.
Pour the meat into the skillet, stir, and continue to cook for about 10 minutes.
Add the eggs and scramble everything in the skillet.
While the skillet is cooking the meat, potato, and eggs, turn your other grill burners on so you can heat up the tortillas. These only take about 30 seconds of continuous flipping for each tortilla.
Assemble burritos by filling warm tortillas with the potato mixture. Sprinkle the cheese and spoon some pico de gallo over the filling, if using. Add hot sauce to the burrito for some extra heat. Serve warm.
Serves: 4
Ingredients:
6 tbsp canola oil
1 medium Yukon Gold potato
Sea salt and pepper
1 cup Carne Asada, cooked
5 large eggs
4 flour tortillas
1/2 cup shredded cheddar cheese (optional)
Pico de gallo (optional)
Hot sauce (optional)
Method:
Set a cast-iron skillet on a gas grill and pour in the oil.
Close the lid and wait for it to heat up to 400 degrees F.
While the grill is preheating, dice up the potato into ¼1/4-inch cubes.
Place the diced potatoes in the skillet once it reaches temperature.
Season potatoes with salt and pepper and then stir to coat with oil.
Close the lid and cook for 15 minutes.
Chop the Carne Asada into little pieces.Note: Bulk sausage or chopped bacon is a great substitute if you do not have skirt steak.
After 15 minutes, the potatoes should be turning brown and looking tender.
Pour the meat into the skillet, stir, and continue to cook for about 10 minutes.
Add the eggs and scramble everything in the skillet.
While the skillet is cooking the meat, potato, and eggs, turn your other grill burners on so you can heat up the tortillas. These only take about 30 seconds of continuous flipping for each tortilla.
Assemble burritos by filling warm tortillas with the potato mixture. Sprinkle the cheese and spoon some pico de gallo over the filling, if using. Add hot sauce to the burrito for some extra heat. Serve warm.
Chorizo and Potatoes
How to make Chorizo and Potatoes Recipe
Serves: 3
Ingredients:
2 cups Yukon Gold potatoes, diced
2 cups sweet potatoes, diced
2 tbsp vegetable oil
Kosher salt
Black pepper
1 pound pork chorizo sausage
1 small yellow onion, diced
1 cup cheddar cheese, shredded
Cilantro
3 flour tortillas (optional)
Method:
Set up the cooker for direct heat cooking at 350 degrees F.
Combine potatoes and oil in a cast-iron skillet over direct heat on the grill. Season with salt and pepper and close the lid. Cook for 30 minutes until tender.
In a foil pan, crumble up the sausage and add the onion and potatoes. Place over direct heat on the grill and close the lid. Cook until the sausage is done and the onion is tender, about 15 minutes.
In the last 5 minutes of cooking, add the cheese and let it melt.
Remove from the grill and garnish with cilantro.
Wrap in tortillas to serve as a burrito if desired, or eat as is.
Serves: 3
Ingredients:
2 cups Yukon Gold potatoes, diced
2 cups sweet potatoes, diced
2 tbsp vegetable oil
Kosher salt
Black pepper
1 pound pork chorizo sausage
1 small yellow onion, diced
1 cup cheddar cheese, shredded
Cilantro
3 flour tortillas (optional)
Method:
Set up the cooker for direct heat cooking at 350 degrees F.
Combine potatoes and oil in a cast-iron skillet over direct heat on the grill. Season with salt and pepper and close the lid. Cook for 30 minutes until tender.
In a foil pan, crumble up the sausage and add the onion and potatoes. Place over direct heat on the grill and close the lid. Cook until the sausage is done and the onion is tender, about 15 minutes.
In the last 5 minutes of cooking, add the cheese and let it melt.
Remove from the grill and garnish with cilantro.
Wrap in tortillas to serve as a burrito if desired, or eat as is.
Pork Belly Carnitas with Salsa Verde
How to make Pork Belly Carnitas with Salsa Verde Recipe
Serves: 2
Ingredients:
1 pound pork belly, cut into 1-inch cubes
1/4 pound tomatillos
2 Anaheim peppers
2 poblano peppers
1 yellow squash
1 garlic bulb, peeled
1/2 yellow onion
2 tbsp cumin, ground
2 tbsp Mexican oregano, dried
2 chicken bouillon cubes
2 cups water
2 cups Mexican beer
2 bay leaves
Salt and pepper
Method:
Setup cooker for indirect heat at 250 degrees F.
In a large skillet, brown the top and bottom of the pork belly cubes until they develop a crust.
Give tomatillos, peppers, squash, garlic, and onion a rough chop and put them in a food processor.
Add cumin, oregano, bouillon cubes, and water to the food processor and puree all ingredients to make salsa verde.
Place the pork belly cubes in a foil pan and pour the salsa verde over the top. Add beer and bay leaves, and season with salt and pepper to taste.
Cover foil pan with aluminum foil and place on the grill. Cook for 2 hours.
Carnitas are done when the cubes are tender. Serve immediately with some corn tortillas.
Tips:
To infuse with smoke, place the pork belly cubes directly on the grill (before adding to the foil pan) and cook for 10 minutes. Roast tomatillos, peppers, squash, garlic, and onion on the grill for a smoky salsa verde.
Serves: 2
Ingredients:
1 pound pork belly, cut into 1-inch cubes
1/4 pound tomatillos
2 Anaheim peppers
2 poblano peppers
1 yellow squash
1 garlic bulb, peeled
1/2 yellow onion
2 tbsp cumin, ground
2 tbsp Mexican oregano, dried
2 chicken bouillon cubes
2 cups water
2 cups Mexican beer
2 bay leaves
Salt and pepper
Method:
Setup cooker for indirect heat at 250 degrees F.
In a large skillet, brown the top and bottom of the pork belly cubes until they develop a crust.
Give tomatillos, peppers, squash, garlic, and onion a rough chop and put them in a food processor.
Add cumin, oregano, bouillon cubes, and water to the food processor and puree all ingredients to make salsa verde.
Place the pork belly cubes in a foil pan and pour the salsa verde over the top. Add beer and bay leaves, and season with salt and pepper to taste.
Cover foil pan with aluminum foil and place on the grill. Cook for 2 hours.
Carnitas are done when the cubes are tender. Serve immediately with some corn tortillas.
Tips:
To infuse with smoke, place the pork belly cubes directly on the grill (before adding to the foil pan) and cook for 10 minutes. Roast tomatillos, peppers, squash, garlic, and onion on the grill for a smoky salsa verde.
Smoked Pork Taquitos
How to make Smoked Pork Taquitos Recipe - A New Year’s tradition at my house: bowl games, parades, and a bowl of guacamole the size of a space satellite dish.
Serves: 30
Ingredients:
5-pound bone-in pork butt
30 ct yellow corn tortillas
Canola oil for deep fryer
Chile Injection:
12 dried peppers (8 pasillas, 4 ancho)
1/2 medium onion
1 tbsp chopped cilantro
1 tbsp cumin
1/2 tsp oregano
1/2 cup bitter orange juice
4 cloves of garlic
1 chicken bouillon cube
Salt and pepper
Mexican Rub:
1 tsp coarse black pepper
1 tsp sea salt
1 tsp ground oregano
1 tsp minced dried onion
1 tsp minced dried garlic
Chile Injection Method:
Roast the chiles on the grill. Do not burn them. Soak the chiles for 2 hours in a large container. Reserve 1 cup of the water the chiles were soaking in. Deseed all the chiles and place them in a food processor or blender.
Place all remaining ingredients into the blender. Add reserved water (more if needed). Blend until smooth.
Place the pork in a deep foil pan. Then use a meat syringe to inject the shoulder with the liquid marinade,
reserving 2 cups of marinade. Afterward, cover the pan with a sheet of foil and keep it in the fridge overnight.
Smoked Pork Method:
Prepare the smoker for 225 degrees F. Take pork shoulder out of the fridge and uncover. Drain any liquid out of the pan. Mix all Mexican Rub ingredients together and spread it evenly all over the shoulder. Make sure to get those folds and creases in between.
Place the pork butt on the smoker. I used pecan wood for smoke and I place a meat thermometer in the thickest part of the shoulder. Cook pork until it reaches 195 degrees F internal temperature.
Remove pork from the smoker and let it rest at room temperature for 1 hour or until it’s cool enough to shred.
Warming Tortillas:
Since the smoker won’t be hot enough to quickly warm the tortillas, I suggest using a top oven burner to warm the round yellow floppy discs.
Preheat the burner to medium. Place a tortilla on the burner and leave it for 10 seconds. Flip the tortilla to cook the other side for another 10 seconds. Don’t burn the tortilla!
Place the cooked tortilla in a tortilla warmer or completely wrap in aluminum foil so they remain soft as you cook all thirty tortillas.
Frying Taquitos Method:
Place a spoonful of shredded pork to one side of a warm tortilla and roll it up tightly. Repeat until all pork and tortillas are used. Stick a couple of toothpicks in each taquito to hold together.
Prepare a deep fryer with canola oil at medium to medium-high heat or 375 degrees F. In the deep fryer, cook about 4 taquitos at a time for 4 minutes.
Remove the taquitos onto a plate covered with paper towels to soak up the oil, discarding toothpicks when cooled.
Repeat this process until done. Serve taquitos with guacamole.
Serves: 30
Ingredients:
5-pound bone-in pork butt
30 ct yellow corn tortillas
Canola oil for deep fryer
Chile Injection:
12 dried peppers (8 pasillas, 4 ancho)
1/2 medium onion
1 tbsp chopped cilantro
1 tbsp cumin
1/2 tsp oregano
1/2 cup bitter orange juice
4 cloves of garlic
1 chicken bouillon cube
Salt and pepper
Mexican Rub:
1 tsp coarse black pepper
1 tsp sea salt
1 tsp ground oregano
1 tsp minced dried onion
1 tsp minced dried garlic
Chile Injection Method:
Roast the chiles on the grill. Do not burn them. Soak the chiles for 2 hours in a large container. Reserve 1 cup of the water the chiles were soaking in. Deseed all the chiles and place them in a food processor or blender.
Place all remaining ingredients into the blender. Add reserved water (more if needed). Blend until smooth.
Place the pork in a deep foil pan. Then use a meat syringe to inject the shoulder with the liquid marinade,
reserving 2 cups of marinade. Afterward, cover the pan with a sheet of foil and keep it in the fridge overnight.
Smoked Pork Method:
Prepare the smoker for 225 degrees F. Take pork shoulder out of the fridge and uncover. Drain any liquid out of the pan. Mix all Mexican Rub ingredients together and spread it evenly all over the shoulder. Make sure to get those folds and creases in between.
Place the pork butt on the smoker. I used pecan wood for smoke and I place a meat thermometer in the thickest part of the shoulder. Cook pork until it reaches 195 degrees F internal temperature.
Remove pork from the smoker and let it rest at room temperature for 1 hour or until it’s cool enough to shred.
Warming Tortillas:
Since the smoker won’t be hot enough to quickly warm the tortillas, I suggest using a top oven burner to warm the round yellow floppy discs.
Preheat the burner to medium. Place a tortilla on the burner and leave it for 10 seconds. Flip the tortilla to cook the other side for another 10 seconds. Don’t burn the tortilla!
Place the cooked tortilla in a tortilla warmer or completely wrap in aluminum foil so they remain soft as you cook all thirty tortillas.
Frying Taquitos Method:
Place a spoonful of shredded pork to one side of a warm tortilla and roll it up tightly. Repeat until all pork and tortillas are used. Stick a couple of toothpicks in each taquito to hold together.
Prepare a deep fryer with canola oil at medium to medium-high heat or 375 degrees F. In the deep fryer, cook about 4 taquitos at a time for 4 minutes.
Remove the taquitos onto a plate covered with paper towels to soak up the oil, discarding toothpicks when cooled.
Repeat this process until done. Serve taquitos with guacamole.
Brisket Enchiladas
How to make Brisket Enchiladas Recipe
Serves: 4
Ingredients:
1 pound smoked brisket
1/4 cup yellow onions, diced
1 Anaheim chile pepper, roasted and diced
Salt and pepper, to taste
4 flour tortillas
2 cups Red Chile Sauce
8 oz. cheddar cheese, shredded
1 oz. green onion, chopped
2 oz. black olives, sliced
Method:
In a saucepan on medium heat, add brisket, yellow onions, and diced peppers. Season the mixture with salt and pepper. Cook until the onions are soft, and set aside.
Warm the tortillas and fill each one with ¼ pound of meat, roll into a burrito, and place in a foil pan.
Set up the grill for two-zone indirect cooking at 350 degrees F.
Top the tortilla rolls with 1 cup Red Chile Sauce, cheese, green onions, and olives. Cover the foil pan with a sheet of aluminum foil. Cook enchiladas on the grill for 30 minutes or until the cheese is melted. Halfway through the cooking process, add the remaining cup of chile sauce over the enchiladas.
Remove the foil pan from the cooker and discard the foil cover. Cool for 5 minutes.
Serve immediately.
Note:
Sour cream and guacamole are excellent condiments for enchiladas.
Serves: 4
Ingredients:
1 pound smoked brisket
1/4 cup yellow onions, diced
1 Anaheim chile pepper, roasted and diced
Salt and pepper, to taste
4 flour tortillas
2 cups Red Chile Sauce
8 oz. cheddar cheese, shredded
1 oz. green onion, chopped
2 oz. black olives, sliced
Method:
In a saucepan on medium heat, add brisket, yellow onions, and diced peppers. Season the mixture with salt and pepper. Cook until the onions are soft, and set aside.
Warm the tortillas and fill each one with ¼ pound of meat, roll into a burrito, and place in a foil pan.
Set up the grill for two-zone indirect cooking at 350 degrees F.
Top the tortilla rolls with 1 cup Red Chile Sauce, cheese, green onions, and olives. Cover the foil pan with a sheet of aluminum foil. Cook enchiladas on the grill for 30 minutes or until the cheese is melted. Halfway through the cooking process, add the remaining cup of chile sauce over the enchiladas.
Remove the foil pan from the cooker and discard the foil cover. Cool for 5 minutes.
Serve immediately.
Note:
Sour cream and guacamole are excellent condiments for enchiladas.
Chicken Mole
How to make Chicken Mole Recipe - My mom made chicken mole (pronounced MO-lay) in a slow cooker and I loved it. However, I wanted to ’Que it up a little. The smoky scent and the charred skin enhance the flavor. This is one recipe I cook often on a Sunday.
Serves: 4
Ingredients:
4 chicken leg quarters
2 tbsp MLG Poultry Rub
3 cups chicken broth
2 tbsp canola oil
1 jar Doña Maria Mole
1 cup peanut butter, creamy
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
MLG Poultry Rub Method:
Make the rub by combining all the rub ingredients in a bowl and mix well.
Method:
Pour the chicken broth into a saucepan and bring it to a boil.
Empty the jar of mole paste and peanut butter into an 11.75 x 9.5 x 2.5-inch disposable foil pan.
Pour the hot broth over the mole and peanut butter to dissolve it.
Help the mole and peanut butter dissolve by working it with a fork or spoon. Don’t worry if not all of it dissolves; it will during the cooking process.
Set up the grill for indirect heat.
Coat the chicken with the oil and season with the rub.
Add a chunk or two of hard wood (I used red oak) to the charcoal and directly grill the chicken over the coals for a few minutes until you get some grill marks. The chicken will not be thoroughly cooked on the inside.
Place the foil pan filled with the mole sauce on the cool side, opposite the charcoal coals.
Submerge the chicken in the mole sauce.
Close the lid and manage the cooking chamber temperature to 350 to 400 degrees F.
Rotate and flip the chicken every 15 minutes.
Chicken is done after 1 hour or when it reaches an internal temperature of 165 degrees F.
Notes:
Sauce consistency is up to you. Add more chicken broth or water if the sauce gets too thick. You may also use regular oak, mesquite, hickory, or any fruit woods for this recipe. Optional: Serve chicken with rice, pouring the mole sauce over everything. Top the chicken with sesame
seeds and make some corn tortillas while the grill is still hot.
Serves: 4
Ingredients:
4 chicken leg quarters
2 tbsp MLG Poultry Rub
3 cups chicken broth
2 tbsp canola oil
1 jar Doña Maria Mole
1 cup peanut butter, creamy
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
MLG Poultry Rub Method:
Make the rub by combining all the rub ingredients in a bowl and mix well.
Method:
Pour the chicken broth into a saucepan and bring it to a boil.
Empty the jar of mole paste and peanut butter into an 11.75 x 9.5 x 2.5-inch disposable foil pan.
Pour the hot broth over the mole and peanut butter to dissolve it.
Help the mole and peanut butter dissolve by working it with a fork or spoon. Don’t worry if not all of it dissolves; it will during the cooking process.
Set up the grill for indirect heat.
Coat the chicken with the oil and season with the rub.
Add a chunk or two of hard wood (I used red oak) to the charcoal and directly grill the chicken over the coals for a few minutes until you get some grill marks. The chicken will not be thoroughly cooked on the inside.
Place the foil pan filled with the mole sauce on the cool side, opposite the charcoal coals.
Submerge the chicken in the mole sauce.
Close the lid and manage the cooking chamber temperature to 350 to 400 degrees F.
Rotate and flip the chicken every 15 minutes.
Chicken is done after 1 hour or when it reaches an internal temperature of 165 degrees F.
Notes:
Sauce consistency is up to you. Add more chicken broth or water if the sauce gets too thick. You may also use regular oak, mesquite, hickory, or any fruit woods for this recipe. Optional: Serve chicken with rice, pouring the mole sauce over everything. Top the chicken with sesame
seeds and make some corn tortillas while the grill is still hot.
Smoked Pork Tamales
How to make Smoked Pork Tamales Recipe - If there was a cooking marathon, tamales would win. Around Christmas my family takes a day or two off plus the weekend to start making tamales. They are not hard to make, but the volume of tamales made out of a pork butt is challenging. Either know a lot of people who will want tamales (which is usually the case) or make sure you have a lot of freezer space. My smoked pork tamales have really been a showstopper on my blog.
Serves: 40–50
Ingredients:
5 1/2-pound bone-in pork butt
Canola oil
1 cup beer
1 bag of guajillo chiles (yields 14 chiles per bag)
2 1/2 cups water
80 dried corn husks (soaked in water overnight)
5 pounds pre-made masa
Rub Ingredients:
2 tbsp Hungarian paprika
1 tsp ground green jalapeño pepper
1 tsp ground white pepper
1 tbsp dark roasted chili powder
1/2 tsp Worcestershire powder
1 tbsp oregano
1 tbsp ground cumin
1/2 tsp ground cinnamon
1 tsp granulated garlic
1 tsp Kosher salt
Pork Instructions:
Mix all rub ingredients in a bowl, reserving 1/2 cup for the chile sauce. Rinse pork in water and pat dry. Drizzle oil all over pork butt. Cover all sides of pork butt with rub.
Set up smoker to 375 to 400 degrees F. Place meat on the smoker. Add apple wood to the charcoal for flavor. After 2 hours, wrap pork in aluminum foil, pour beer inside, and place the meat back on the smoker. Let pork steam in aluminum foil for 2 hours or until bone pulls out cleanly.
Rest pork butt for 1 hour or until it is cool enough to handle. Pull the pork into finely shredded pieces.
Chile Sauce Instructions:
Roast the chiles on the grill. Do not burn them. Soak the chiles for 2 hours in a large container. Deseed all the chiles and place them in a blender, reserving soaking water.
Add reserved rub to the blender. Take 2 cups from the chile-soaking water to add to the blender, using a strainer to keep debris out. Blend until smooth.
Tamales Instructions:
Pour masa into a large mixing bowl. Add 2 cups of chile sauce to the masa and mix well. Pour just enough chile sauce onto the pork to coat it well. Mix well. (Save any extra chile sauce for making chili con carne.)
Take a corn husk and spread the masa on it with a spoon. Spread the masa all the way to the wide edge of the corn husk while leaving a finger length with no masa at the narrow end. The masa should be about the thickness of a tortilla.
Add a spoonful of pork to the center of each corn husk. Overlap one side of the corn husk to the other and tuck the narrow end to form a pocket.
Repeat the process until all of the ingredients are gone. Prepare the tamalera (tamale steam pot), by adding water to the bottom of the pot and bringing it to a boil.
Place all the tamales in the tamalera and steam for 1 hour or until the masa is no longer doughy. Let tamales cool down before handling.
Serves: 40–50
Ingredients:
5 1/2-pound bone-in pork butt
Canola oil
1 cup beer
1 bag of guajillo chiles (yields 14 chiles per bag)
2 1/2 cups water
80 dried corn husks (soaked in water overnight)
5 pounds pre-made masa
Rub Ingredients:
2 tbsp Hungarian paprika
1 tsp ground green jalapeño pepper
1 tsp ground white pepper
1 tbsp dark roasted chili powder
1/2 tsp Worcestershire powder
1 tbsp oregano
1 tbsp ground cumin
1/2 tsp ground cinnamon
1 tsp granulated garlic
1 tsp Kosher salt
Pork Instructions:
Mix all rub ingredients in a bowl, reserving 1/2 cup for the chile sauce. Rinse pork in water and pat dry. Drizzle oil all over pork butt. Cover all sides of pork butt with rub.
Set up smoker to 375 to 400 degrees F. Place meat on the smoker. Add apple wood to the charcoal for flavor. After 2 hours, wrap pork in aluminum foil, pour beer inside, and place the meat back on the smoker. Let pork steam in aluminum foil for 2 hours or until bone pulls out cleanly.
Rest pork butt for 1 hour or until it is cool enough to handle. Pull the pork into finely shredded pieces.
Chile Sauce Instructions:
Roast the chiles on the grill. Do not burn them. Soak the chiles for 2 hours in a large container. Deseed all the chiles and place them in a blender, reserving soaking water.
Add reserved rub to the blender. Take 2 cups from the chile-soaking water to add to the blender, using a strainer to keep debris out. Blend until smooth.
Tamales Instructions:
Pour masa into a large mixing bowl. Add 2 cups of chile sauce to the masa and mix well. Pour just enough chile sauce onto the pork to coat it well. Mix well. (Save any extra chile sauce for making chili con carne.)
Take a corn husk and spread the masa on it with a spoon. Spread the masa all the way to the wide edge of the corn husk while leaving a finger length with no masa at the narrow end. The masa should be about the thickness of a tortilla.
Add a spoonful of pork to the center of each corn husk. Overlap one side of the corn husk to the other and tuck the narrow end to form a pocket.
Repeat the process until all of the ingredients are gone. Prepare the tamalera (tamale steam pot), by adding water to the bottom of the pot and bringing it to a boil.
Place all the tamales in the tamalera and steam for 1 hour or until the masa is no longer doughy. Let tamales cool down before handling.
Cochinita Pibil
How to make Cochinita Pibil Recipe
Serves: 6
Ingredients:
5 pounds pork butt, cut into 2-inch cubes
1 package of anchiote paste (100grams)
2 tsp ground cumin seeds
1 tbsp black pepper
1/2 tsp ground cloves
1/2 tsp ground allspice
2 jalapeño peppers, minced (keep some seeds)
1/2 cup orange juice
1/2 cup white vinegar
8 garlic cloves
2 tbsp salt
Juice of 5 lemons
1 shot of tequila
Banana leaves (optional)
Marinade Method:
Combine the anchiote paste, cumin, pepper, cloves, and allspice in a blender. Add the chopped jalapeño peppers, along with the orange juice, vinegar, garlic, and salt.
Blend the dry spices with the liquids until smooth.
Add the lemon juice and the tequila. Blend again until well mixed. Place the cubed pork butt in a large 2-gallon resealable storage bag and add the marinade. Marinate for a few hours or overnight in the refrigerator.
After Marinating Method:
Line a foil pan with banana leaves. Pour pork butt along with marinade into the center of the pan. Note: Banana leaves are not necessary. The same effect can be achieved with aluminum foil. However, it looks really cool with the banana leaves.
Place the foil pan on the grill. Keep the banana leaves or foil partially opened to allow smoke to penetrate the meat.
Smoke at around 350 degrees F for 1 hour.
Cover the pork with banana leaves and seal the pan with foil.
Continue to cook for 1 to 2 hours, until tender at approximately 200 degrees F internal temperature.
When the pork is done, remove from the grill and rest for 1 hour or until the pork is cool enough to handle. Serve immediately.
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| Cochinita Pibil |
Carne Asada
How to make Carne Asada Recipe - I absolutely love skirt steak; the long, fatty, fibrous strip of meat is tender and flavorful with nothing more than cooking over a fire. Skirt steak is commonly found in Mexican or Latin grocery stores. Don’t be shy give it a try!
Serves: 4
Ingredients:
2 pounds skirt steak
2 tbsp All Purpose Grilling Rub
Citrus Marinade:
4 oranges
2 limes
1 cup sliced onions
1/2 cup cilantro
1 jalapeño pepper, sliced
2 serrano peppers, sliced
1 12 oz. beer
2 tbsp minced garlic
Citrus Marinade Method:
Slice the oranges and limes in half and squeeze juice into a bowl. Add onion, cilantro, jalapeños, serranos, beer, and garlic to the same bowl and mix well. Pour the marinade into a 1-gallon or bigger storage bag and add the skirt steak. Squeeze out all the air and seal the bag tightly. Marinate the steak overnight.
Carne Asada Method:
Prepare the grill for direct grilling.
Add red oak chunks to the charcoal. Mesquite wood is also a great substitute.
Temps between 500 and 600 degrees F are ideal.
Remove skirt steak from storage bag and pat it dry with paper towels.
Apply the dry rub to both sides.
Place skirt steak directly over the hot coals.
Cook 5 minutes per side. Watch it so it does not burn.
Grill until meat is well done. Remove steak from the grill and let it rest for a couple of minutes.
Serves: 4
Ingredients:
2 pounds skirt steak
2 tbsp All Purpose Grilling Rub
Citrus Marinade:
4 oranges
2 limes
1 cup sliced onions
1/2 cup cilantro
1 jalapeño pepper, sliced
2 serrano peppers, sliced
1 12 oz. beer
2 tbsp minced garlic
Citrus Marinade Method:
Slice the oranges and limes in half and squeeze juice into a bowl. Add onion, cilantro, jalapeños, serranos, beer, and garlic to the same bowl and mix well. Pour the marinade into a 1-gallon or bigger storage bag and add the skirt steak. Squeeze out all the air and seal the bag tightly. Marinate the steak overnight.
Carne Asada Method:
Prepare the grill for direct grilling.
Add red oak chunks to the charcoal. Mesquite wood is also a great substitute.
Temps between 500 and 600 degrees F are ideal.
Remove skirt steak from storage bag and pat it dry with paper towels.
Apply the dry rub to both sides.
Place skirt steak directly over the hot coals.
Cook 5 minutes per side. Watch it so it does not burn.
Grill until meat is well done. Remove steak from the grill and let it rest for a couple of minutes.
Tacos Al Pastor
How to make Tacos Al Pastor Recipe
Serves: 5
Ingredients:
4-pound boneless Boston butt, trimmed
Yellow mustard
1 medium onion
For Marinade:
4 cups pureed guajillo chiles
2 cups crushed pineapple
2 chipotle peppers in adobo sauce
2 cloves of garlic
2 tbsp white wine sherry
For Rub:
4 tbsp cumin
4 tbsp oregano
1 tsp jalapeño powder
1 tsp smoked paprika
1 tsp white pepper
1 tsp black pepper
1 tsp salt
To Serve:
Onion, diced
Cilantro
Radishes, sliced
Corn tortillas
Method:
Slather pork with mustard.
Place pork in resealable storage bag, refrigerate, and marinate overnight.
Prepare the rub by combining rub ingredients in a bowl. Wipe mustard off pork with paper towels and apply dry rub (reserving at least 2 tbsp for the marinade).
Set up smoker or indirect heat grill for 250 degrees F with apple wood. Cook the pork until it reaches 160 degrees internal temperature.
Blend the marinade ingredients and the reserved rub in a blender until smooth.
Pour the marinade through a mesh colander to filter out large particles.
Slice the onion and place it in the bottom of a foil pan.
When pork reaches 160 degrees internal temperature, place it in foil pan.
Pour the marinade over the pork.
Cover the foil pan with a sheet of foil.
Increase grill temperature to 350 degrees F. Place foil pan on the grill.
Cook the pork until it reaches 190 degrees F internal temperature, or until tender.
Remove pork from the grill and let it rest for at least 30 minutes or until it’s cool enough to handle.
Pull pork into chunks, and mix well with the marinade.
Serve with diced onion, cilantro, and sliced radishes on doubled layered corn tortillas with cerveza to wash it down.
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| Tacos Al Pastor |