smoked some wings and drumsticks today to thank my brothers for helping me move the hot tub I just bought that weighed a fuckload I'm so exhausted
Yeah someone posted an article a while back about why you shouldn't do beer can chicken. No flavor from the beer and uneven cooking were some of the points. Since that article I have only smoked chicken spatchcock style, and I'll honestly never go back to beer can.
Anyone have any recs on outdoor storage for all of my grill stuff? I have a decent amount of extras/accessories. TIA
I just use one of those plastic deck boxes from Home Depot that doubles as a bench. Was about $90 and was originally intended for seat cushions, but I've taken ownership of it. Works great
What are some of the durability enhancements that the bge has compared to a kamado or primo? I'm asking because I've decided that as soon as my current smoker shits the bed, I'm 100% going ceramic.
There isn't. The gaskets on the kj's are better but that's not a hard fix when you need a new one in the bge
Yeah, I normally cook 2 chickens at once (spoilered below) and for space reasons I spatchcock one and put the other on a beer can rack w/o a beer. I have found that the skin of the chicken smoked vertically turns out better than the spatchcock'd chicken. Spoiler
Opening this thread this early in the morning was one of the more regrettable decisions I've made lately.
I was talking in reference to an Akorn and a fully ceramic grill. I used bge instead of primo/kj because that's what his neighbor had All three of those ceramics are going to be extremely durable with great warranties
Did a rack of loin back ribs on Friday using Blues Hog. Didn't wrap the ribs and I doubt I ever will again, because they were excellent. Spoiler
Made a bog of sorts tonite... chicken tenderloins and conecuh sausage on the grill. Mexican rice with onions, celery,chicken broth and tomato soup,Tabasco,tomatoes, onion, cayenne and some other spicy shit in the pot. I had to move the grill to my garage bc it was raining...
Man it's fucking tragic that all the recipes/techniques from the old thread are gone. That alone makes me want to kill the person that fucked with the board. :(
Should we do an op ( or page one post ) of all the shit we buy on Amazon for a one stop shop to contribute to the board? Rubs, sauces, thermo pens, etc?
Thermapen, Maverick, fireman gloves, electric starter Link to ceramic grill store for extra racks/plate setter
Before the old sit went down dbl recommended a ton of rubs and sauces John Henry Pecan rub http://www.amazon.com/gp/product/B005V66NN6/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=A1B7M9EQGNCLQA Plow boys bbq rub http://www.amazon.com/gp/product/B002TT46DM/ref=ox_sc_sfl_title_1?ie=UTF8&psc=1&smid=A3GQ10XHYLXKDR
injector http://www.amazon.com/gp/product/B000KDZ1VA/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1 bottles to serve bbq sauce in http://www.amazon.com/gp/product/B009LS6HG8/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1 chimney starter http://www.amazon.com/Weber-7416-Ra...1981&sr=8-1&keywords=charcoal+chimney+starter maverick thermometer http://www.amazon.com/Maverick-Prob...28982056&sr=8-3&keywords=maverick+thermometer thermapen http://www.amazon.com/ThermoWorks-S...UTF8&qid=1428982098&sr=8-2&keywords=thermapen
Anyone have the roasted poblano and corn slaw and fuji apple slaw recipes? Those should be there for sure
roasted poblano and corn slaw 1 medium head cabbage, cored and sliced (I used the food processor) 1 ear corn, grilled and kernels cut from the cob (allow to cool before combining) 2 poblano peppers, grilled, stemmed, seeded, and diced to size of corn kernels (allow to cool before combining) 1 red onion, sliced In a separate bowl, combine the following: 1 cup mayo (after years of wayward living, I only use Duke's brand) 1 tbsp champagne vinegar 1 lime, juiced 1 bunch chopped cilantro 1/4 tbsp white pepper 1/8 tsp salt Whisk dressing to combine and dress the slaw with the the dressing. Refrigerate at least a few hours before serving.
a.tramp 's "butt stuff" butt stuff 1c corse kosher 1c corse black pepper 1c turbinado 1c brown sugar 1/2c garlic powder 1/2c cup spanish paprika 1/2c cumin 1/4c cayenne 1/4c chile powder
and apple slaw 1/2 head cabbage medium chopped 2 carrots peeled & corse grated 2 fuji apples pealed, cored & julienned (toss with lemon juice to keep from browning) 1/2 bunch green onions finely minced 1/2 cup hellman's 1/8 cup cider vinegar 1/6 cup honey 1/8 cup poppy seeds whisk to a froth s&p to taste
and my apologies, i don't remember who originally posted that corn and poblano recipe. but its a good one for sure
While we're at it with the slaw recipes, I had a habanero lime variant too that I use on fish/shrimp tacos. Posting it on TMB was my way of writing it down and now its lost, so this is it from the best of my memory (if someone saved the original feel free to post that, but this is one I typically free-styled anyway): 1 medium head red cabbage, cored and sliced 3-4 medium carrots shredded in the food processor (or 2-3 cups of bagged shredded carrot) Set aside in a bowl. Then: 2 habanero peppers, seeded and diced 1 clove garlic diced pinch of salt Work the above ingredients into a paste on your cutting board using the side of your knife (or using a mortar and pestle) In a separate, smaller bowl, combine the following: 1 cup mayo (Duke's) Habanero garlic paste (I suppose you could sub the habanero paste out for some good, pure habanero sauce like Yellowbird or Secret Aardvark in a pinch) 1 tbsp apple cider vinegar 1 lime, juiced 1 bunch chopped cilantro 1/2 tbsp celery seed 1/4 tbsp black pepper 1/8 tsp salt (if needed) Whisk dressing to combine and dress the slaw with the the dressing. Refrigerate at least a few hours before serving.
Kind of like when the city of Chicago burned to the ground in the Chicago Fire, the goal has to be to not only rebuild but to make the new version bigger and better.
Here are a couple recipes I had saved that haven't been posted yet: Roasted Pepper Red Potato Salad: 1. Cut 2 lbs of red potatoes in bite size pieces. Boil until desired doneness 2. Broil 1 jalapeño and 2 bell peppers (I used orange and red. Fuck green) until the outside starts to char 3. Put the peppers in a food processor with 1/3 cup olive oil, 1 tbsp light mayo, 2 tbsp creamy Dijon mustard, 1 tsp paprika, 1 tsp dried dill, 1 tbsp garlic powder, 2 tsp sherry, 1 tsp salt. Blend until creamy consistency. 4. Cut up stalk of celery and add to potatoes. 5. Chip of half Vidalia onion and sautée in butter until lightly browned. 6. Add onion to celery and potatoes. 7. Pour the dressing over the potatoes until desired cover achieved. 8. Garnish with green onion 9. Chill in fridge for an afternoon THE DREAM LOAF: ½ stick (4 tablespoons) unsalted butter 1¼ cups finely chopped onions 1 medium red bell pepper, finely chopped (about 1 cup) ¼ cup sliced green onion 2 garlic cloves, minced 2 eggs, beaten a cup canned beef broth 1 tablespoon Worcestershire sauce 1 tablespoon hot pepper sauce 1 tablespoon soy sauce 1 pound ground beef ½ pound ground pork ½ pound ground veal 4 ounces Monterey Jack cheese, grated (about 1 cup) ¾ cup saltine cracker crumbs ½ cup ketchup 3 tablespoons Picka-Peppa sauce (optional) 5 slices thick-cut bacon, halved crosswise 1. In a large skillet, melt the butter over medium heat. When it foams, add the onions, bell pepper, green onion and garlic. Cover and cook 5 minutes. Uncover and cook, stirring often, for another 4 or 5 minutes, or until the vegetables are lightly browned. Remove from the heat and cool to room temperature. 2. Position a rack in the middle of the oven and heat the oven to 350 degrees. 3. In a medium bowl, whisk together the eggs, beef broth, Worcestershire sauce, hot pepper sauce and soy sauce until well-blended. 4. In a large bowl, combine the ground beef, pork and veal with the onion mixture, the egg mixture, cheese, and cracker crumbs. Mix lightly but thoroughly. 5. Transfer the meat mixture to a shallow baking dish and shape it into a loaf about 3 inches thick; smooth the top with the back of a spoon. Mix the ketchup and Picka-Peppa sauce (if you’re using it) and spread evenly over the loaf. Arrange the bacon strips atop the ketchup sauce, overlapping them slightly if necessary.
And this is a must have in the OP iyam Alabama White BBQ Sauce: 3/4 cup mayonnaise 1/3 cup apple cider vinegar 1/4 cup lemon juice 1/4 cup apple juice 1 tablespoon powdered garlic 1 tablespoon prepared horseradish from a jar (either in vinegar or creamy) 1 tablespoons coarsely ground black pepper 1 teaspoon mustard powder 1/4 teaspoon salt 1/2 teaspoon finely ground cayenne pepper Combine all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours
Honey-Orange Broccoli Slaw 2 (12 oz) packages broccoli coleslaw mix 8 slices thick cut bacon, sliced thin, cooked (reserve 2 Tbsp fat for dressing) 1/2 red onion, julienned 1/2 C honey roasted peanuts 4 green onion, bias cut Dressing: 1/4 C cider vinegar 2 Tbsp honey 2 Tbsp orange zest 1 tsp salt 1/2 tsp pepper 1/2 C olive oil 2 Tbsp bacon fat 1. Combine all ingredients other than dressing. 2. Whisk/blend or somehow emulsify dressing 3. Toss with dressing just before serving.
Here's my cajun rub recipe: Cajun Rub Recipe 5 Tablespoons kosher salt 3 Tablespoons cayenne pepper 1.5 Tablespoons garlic powder .5 Tablespoon poultry seasoning 4 Tablespoons butter salt 8 Tablespoons creole seasoning 4 Tablespoons Season-all .5 Tablespoon paprika .5 Tablespoon oregano 1 Tablespoon hickory smoked salt 2 Tablespoons Italian dry seasoning 2 Tablespoons celery salt .5 Tablespoon accent This should be enough for about three birds.
quick vinegar sauce i use when i make pulled pork 2 cups cider vinegar 3 tablespoons ketchup 2 tablespoons paprika 2 tablespoons brown sugar 4 teaspoons kosher salt 1 tablespoon hot sauce 1 to 2 teaspoons cayenne 1 to 2 teaspoons ground black pepper Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.
Can someone post a good Brunswick Stew recipe? My last pork butt went extra long and missed dinner, so now I'm left with an unusually large amount of leftovers.
this is the one i've used that was posted in here before. http://www.foodnetwork.com/recipes/jamie-deen/brunswick-stew-recipe.html
Tri tip: Rub as you would a steak. 50/50 salt and pepper works well. Smoke at 275 until it hits 118. Normally takes 45 minutes to an hour. Take off heat and bring your cooker up to searing temps. Sear each side for roughly 2 minutes. If you want fancy grill marks, rotate 45 degrees after 1 minute on each side. After 2 minutes at high temps, pull and check temp. You're looking for 122-ish. Anywhere 122-127 is fine. Pull and tent to rest. Temp will rise a little during rest. After rest, cut against the gain and enjoy.
yall need to get evernote or something - heres a list of recipes ive collected from this and a couple other forums charro beans Spoiler Soak 1-2 lbs (2 lbs is a lot of beans) of beans overnight in a huge pot covered with 2-3 inches of water as they will absorb it. This next part is the most important, after this you can virtually do anything you want and they will turn out ok...... The next morning or after about 8 hrs. of soaking, drain the beans in a collander and put back in cook pot and cover with water. Turn the burner on high and set a timer for 30 mins. When the timer goes off they should be just simmering and starting to boil. Drain them again in a collander. This gets rid of the really gassy part of the liquid and makes them cook at the next stage perfectly. Then I usually sweat lots of chopped onion and garlic in olive oil (in the cooking pot). Then I add my spices, like cumin (1 tsp), chili powder (1tbsp), garlic powder (1 tbsp), paprika (1 tsp) and black pepper (1tbsp). Let that mixture cook a couple of minutes to bring out the oils in the spices. Then you can add a can of chopped tomatoes. Then add back the beans and cover with chicken stock and water (about 1/2 and 1/2). Add a chunk of salt pork, or bunch of bacon or the best is leftover ham bone from honey ham. Bring to boil on high then turn down to low to simmer for 3 hours. Taste and salt accordingly. *Always use coarse Kosher salt for cooking. Makes all the difference in the world. It is in the baking isle at HEB. mexican style bbq rub Spoiler ½ cup Granulated garlic ½ cup New Mexico chili powder ½ cup Pasilla chili powder 2 tbs. Roasted Arbol chili powder (optional) 2 tbs. Ground cumin 2 tbs. Ground celery seed 6 tbs. Onion powder 1 tbs. Ground Mexican oregano 1 cup Paprika ½ cup Fresh ground black pepper 2 tbs. Ground coriander ham glaze Spoiler 1/2 cup apricot preserves 1/2 cup honey 2 tablespoons brown sugar 1 tablespoon Dijon-style mustard 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon soy sauce 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper powder 1/4 teaspoon garlic powder 1/8 teaspoon cinnamon powder 1/8 teaspoon sage flakes 1/16 teaspoon ground cloves leftover brisket chili Spoiler - Get a large pot - Chop 1/2 pound of bacon slices into chunks and fry until not quite crisp. - Add a whole chopped onion and sauté until translucent and bacon is crisp. - If you like chopped garlic and/or diced jalapeños, add some in 5 mins after onions. - Deglaze pot with 1/2 bottle of Shiner - Add rough chopped leftover brisket/beef rib. - Add 6 T chili powder, 2 T ground cumin, 2 t mexican oregano and stir well to combine - Add 1 can diced tomatoes and stir well - Add enough water to cover beef, about 5 cups, bring to boil then turn down to lowest setting - Simmer covered for about two hours. - Add juice of 1/2 a lime, and salt & black pepper to taste - Optional: Add some crushed tortilla chips to thicken - Topped with shredded cheddar and fresh chopped sweet onions like the 1015 variety. bacon ranch mac & cheese Spoiler 1 cup of uncocoked macaroni 4 slice applewood-smoked bacon 1 tablespoon vegetable oil 1 tablespoon flour 1 1/2 2% milk 1/3 cup condensed cream of mushroom soup 3/4 cup shredded six-cheese Italian blend 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon chopped fresh dill Salt and pepper to taste 1/8 teaspoon salt Cooking spray 1/2 cup shredded colby-Jack cheese 1/2 cup of breadcrumbs -Cook pasta -Cook bacon, remove bacon from pan, reserving grease. Crumble bacon. -Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan, stirring constantly with a whisk. Add milk and soup to saucepan, and bring to a boil; cook until thick. Remove from heat; let stand 4 minutes or until sauce cools Add Italian cheese blend, onion powder, garlic powder, dill, salt and pepper, stirring until cheese melts. Stir in pasta. -Spoon mixture into a baking dish coated with butter and spread bacon throughout. Top with colby-Jack cheese. Bake at 350 for twenty minutes. chipotle peach bbq sauce Spoiler 16 oz can peaches in water, not syrup 2 cups ketchup 1 cup apple cider vinegar 1 cup water 3 chipotle chiles (i used the canned ones in adobo sauce) minced 1-2 cloves garlic, minced tablespoon each of chile powder, pepper, salt 2 teaspoons oregano 3 tablespoons of brown sugar creole jambalaya Spoiler (serves 8-10) 2lbs raw shrimp, peeled 2 cups raw rice 1lb andouille sausage 1/2lb cooked chicken, diced 1/2lb tasso ham, diced 1/2 stick butter 4 tbsp flour 2 16oz cans beef broth OR 3 cups bouillon 4 cloves of garlic, minced 3 medium white onions, finely chopped 6 scallions (with green leaves), chopped 4 creole tomatoes, peeled and chopped OR 16oz can of tomatoes, drained and chopped 1 green bell pepper, chopped 1 bay leaf 1/2 tsp thyme leaves 1/8 tsp ground cumin 1/8 tsp ground cloves 1/8 tsp ground allspice 1/4 tsp cayenne (or more) salt and cracked pepper to taste Melt butter in pot, cooking sausage and ham until lightly browned and stir in the flour. Add onions, scallions, bell pepper, and garlic, cooking until the vegetables are soft and translucent. Stir in chopped tomatoes and their juice, then adding bay leaf, thyme, cumin, cloves, allspice, cayenne, and black pepper. Add beef broth and mix well. Add raw shrimp and chicken, then stir in the raw rice. Season with salt, approximately a tbsp to start. The liquid in the pot should just cover the contents. Add more broth or bouillon only if necessary. Bring the pot to a boil, then immediately cut the heat very low, covering contents until the rice is done (jambalaya should be damp, not soupy.) Anybody who doesn't have a really good appetite should not be allowed to eat jambalaya (yes, this is the last line of the recipe in the book ) green chile salsa Spoiler I almost forgot this recipe for salsa: 1/2 lb fresh tomatillo, roasted husked and chopped 11/2 lb hatch green chili, roasted, seeded and chopped (I leave a couple of them whole to chop into the blended salsa) If you use the mild or medium Hatch peppers you might want to add serrano or jalapeno for heat 3 garlic cloves, chopped 1 medium onion, diced 2 quarts water 1 tablespoon salt (to taste) 3 tablespoons lime juice, fresh squeezed Put all ingredients, except salt and lime juice, in a large kettle and bring to a light boil Cook for 30 minutes. Strain liquid into a large bowl. Place solid ingredients in a blender (I never blend mine smooth) Add 1/2 of the strained liquid (about 3 cups) and blend to desired consistency. You may have to do this in batches. Add the lime juice and salt and blend to taste. Again roasting is the key for me. I have even roasted the garlic and onion before boiling. Good stuff. green chile stew Spoiler 1 lb. ground chuck 1 lb. ground pork 1 lb. boneless sirloin, cut into 1/2 inch cubes 1 stick plus 1 tbsp. unsalted butter 1 large onion, chopped 3 garlic cloves, minced 3/4 cup chopped fresh cilantro 1 1/2 tbsp. Tabasco 2 1/2 tsp. dried oregano, crumbled 1 1/2 tbsp. ground cumin 1/4 cup minced fresh parsley 2 tsp. freshly ground black pepper 6 tbsp. all purpose flour 1 1/2 tsp. kosher salt 8 cups chicken broth 3/4 cup Mexican beer (not dark) 4 lbs. poblano peppers, roasted and chopped 2 small tomatoes, peeled seeded and chopped In a skillet brown the ground beef over moderately high heat and transfer it with a slotted spoon to a kettle. In the skillet brown the pork and the sirloin separately, transferring them as they are browned with the slotted spoon to the kettle, and discard the fat remaining in the skillet. To the skillet add 3/4 stick of the butter and in it cook the onion, garlic and cilantro over moderately low heat until the onion is softened. Add the Tabasco, oregano, cumin, parsley, black pepper, 3 tbsp. of the flour and salt and cook the mixture, stirring for 3 minutes. Add this mixture to the kettle with the broth, beer, the poblano peppers and the tomatoes, bringing the mixture to a boil, then simmer it, stirring occasionally, for 2 hours. Knead together the remaining 3 tbsp. butter and the remaining 3 tbsp. flour to make a beurre manie or roux, add the beurre manie in bits to the kettle, stirring and simmer the chili for 5 minutes. Serves 8. Best when reheated!! I cannot stress this enough. Stew will taste 10x better if you refrigerate over night and eat the next day. Top with some cheddar cheese and sour cream and you've got one hell of a dish. navajo fry bread Spoiler Frybread Recipe Ingredients: 4 cups Blue Bird flour or King Arthur Flour 4.5 tsp. Clabber Girl Double Acting Baking Powder 1 tsp. salt 2 cups mildly warm milk Vegetable oil for frying Directions: Mix and knead dough in a bowl with hand until it's not sticky. Dough should be soft and easy to handle. Cover with a towel and let rest at room temperature for 30 minutes. Heat a pan with oil over medium-high heat. You may need to lower your heat a bit as different pans and burners heat differently. Adjust as you go. Hand stretch and pat until it stretches out to about 8". Carefully place dough into the pan away from you. If you place it towards you and let it drop, hot oil can spray you in the face. Keep a fork nearby. Frybread dough will bubble. When it reaches its peak, pop it. You usually only need to do this once. Flip it with golden brown on bottom. Fry until golden brown on the other. Both sides of the dough will look considerably different, but this is normal. Sprinkle a bit of salt on them. Let rest vertical to drain them. smoked pork tamales Spoiler Filling: 4 cups finely shredded pork shoulder Red Chili Sauce 2 1/2 oz Dried Ancho Chiles 3 cups Hot Water 1 Large Can Tomato Sauce 2 cloves Garlic 1/4 cup Sour Cream 1 1/2 tsp Salt Stem & seed the chiles, then toast them in a dry skillet over medium heat Place in a bowl and cover with 3 cups very hot water Soak for 20 minutes Puree re-hydrated peppers with 1 1/2 cups of the soaking liquid, tomato sauce & minced garlic Add sour cream and adjust salt to taste *This makes 3 cups of sauce, which is more than you need. Add this sauce to the pork until it is moist, but not too wet. Freeze the extra sauce for up to a year or use it to make enchiladas. Batter: 1 ¼ cups (10 oz) Rendered Lard 2 lbs Pork Fat Ask your butcher to save scraps trimmed from roasts and chops. Don’t use salt pork or bacon fat, as the flavors are too strong. Preheat oven to 275 degrees. Cut fat into 1 inch cubes and spread it out in a deep baking dish Place fat in oven and stir every once in a while until the fat renders into a clear liquid (about 2 hours). Let lard cool to lukewarm and strain. 1 ½ tsp Baking Powder 2 tsp salt 4 cups (2 lbs) fresh, coarse ground masa for tamales *or* 3 ½ cups dried masa harina mixed with 2 ¼ cups hot water 1 ½ cup chicken broth Beat Lard, baking powder, and salt with an electric mixer on medium-high until light in texture (1 minute) Continue beating as you add masa (fresh or reconstituted) in three additions. Reduce speed to medium-low and add broth. Continue beating another minute or so, until a ½ tsp dollop of the batter floats in a cup of cold water (if it floats, the tamales will be tender and light). Beat in enough of the remaining broth to give the mixture the consistency of cake batter (it should hold its shape in a spoon). Taste and add extra salt if you think it needs it. You can make this ahead of time, refrigerate for several days, then re-beat with a little broth or water to bring the batter to the soft consistency it had before. Corn Husks: 8 oz package Dried Corn Husks soak in hot water for 3-5 hours until pliable Choose 24 of the largest and most pliable husks and pat dry, then wrap in a damp dish cloth. Making Tamales: Lay out one of your chosen corn husks with the tapered end towards you Spread ¼ cup batter into about a 4 inch SQUARE in the middle of your husk. Leave at least a 1 ½ inch border at the tapered end. Spoon ⅛ cup (2 Tbsp) filling down the center of the batter. Pick up the 2 long sides of the corn husk and bring them together (this will cause the batter to surround the filling). Roll the excess corn husk around the tamal and fold the 1 ½ inch tapered portion over to close the end, leaving the top open. Once you’ve made 6 tamales, stack them together and tie them loosely with a string. Steaming Tamales: Pour an inch or so of water in a steamer and heat to boiling Stand your tamales on their folded ends in the steamer Don’t pack the steamer too tightly, because they need room to expand Steam at a constant medium heat for 1 ¼ hours, watching to make sure the water doesn’t evaporate. Add more water as needed. Tamales are done when husks pull away from the masa easily. For the best textured tamales, let them cool completely and re-steam for 15 minutes before serving. However, we usually make these with friends and are a couple beers in and pretty hungry by this point. They are delicious either way. Enjoy! duvals poultry rub Spoiler 1/8 box Kosher Salt 2.5 tbsp Cayenne 8 tbsp Garlic Powder 2.5 tbsp McCormick's BBQ Spice 3 tbsp Paul Prudhomme's Poultry Seasoning 1.5 oz Butter Salt 8 tbsp Tony Chachere's 5 tbsp Lawry's 4 tbsp Smoked Paprika 3 tbsp Oregano 1 tbsp Italian Dry Seasoning 4 tbsp Celery Salt 0.5 oz Accent 1 tbsp Hickory Smoked Salt coffee based rub Spoiler 1/3 cup garlic powder 1 1/2 Tbsp ground cumin 2 1/3 cup dark brown sugar 1 Tbsp cayenne pepper 1/4 cup ground cinnamon 2 cup ground coffee (espresso grind) 2 cup kosher salt 1/2 cup ground black pepper mango habanero bbq sauce Spoiler 1 tablespoon vegetable oil 1 small onion, minced (about 1/2 cup) 2 medium cloves garlic, minced (about 2 teaspoons) 1 teaspoon grated ginger 1 1/2 cups roughly chopped peeled fresh mango, about 2 medium magnos 1 cup mango juice 1 cup tomato sauce 1/3 cup dark brown sugar 1/3 cup honey 1/3 cup cider vinegar 2 tablespoons molasses 2 tablespoons fresh juice from about 2 limes 1 tablespoons Worcestershire sauce 1 tablespoons yellow mustard 2 teaspoons finely chopped habanero chiles, seeded (about 2 chilis, see note above) 2 teaspoons Kosher salt 1 teaspoon freshly ground black pepper the mayors mustard sauce Spoiler 3/4 cup mustard 1/4 cup honey 1/3 cup apple cider vinegar 1 tbs brown sugar 2 tbs ketchup 2 tsp worchestire 1 tsp franks coffee bbq sauce Spoiler 2 cups brewed coffee 1 cup ketchup ½ cup cider vinegar ½ cup brown sugar 2 Tbls Worcestshire sauce 2 Tbls chili powder (Mexene) 1 Tbls granulated onion 1 Tbls granulated garlic 1 Tbls ancho chile powder Bring all ingredients to a boil then simmer for 15-20 minutes. Stir often to keep solids from settling to the bottom of the pan and burning. smokin red roasted potatoes Spoiler 8-9 large Red potatoes (about 7-9 ounces each) 6 Tablespoons Extra Virgin Olive Oil Salt & pepper* Smoked paprika (regular is fine too)* 1/4 cup Butter, melted Dried tarragon Fresh flat leaf parsley, chopped Fresh thyme, chopped Place each potato in the bowl of a wooden spoon. Using a very sharp knife slice each potato until the knife cannot cut further. This will give you the characteristic sliced look. After slicing place the potatoes on a microwave safe dish and cover with wax paper. Cook on high for 12 minutes or until they are easily pierced with a fork. Place the potatoes on a baking sheet and drizzle with extra virgin olive oil, trying carefully to include each slice. Sprinkle each potato with salt, pepper and smoked paprika (regular is fine too). Place in a 450 degree oven for 23 minutes or until golden brown. Once removed from the oven melt a 1/4 cup butter and drizzle over each potato. Top with tarragon, parsley and thyme. *Quantities used for this recipe will vary depending on how much you want to put on each potato. These potatoes can also be made with other fresh herbs. Use whatever you like, the possibilities are endless.*Quantities used for this recipe will vary depending on how much you want to put on each potato.
and then a couple of my own recipes to add spicy shrimp marinade Spoiler 3 tbs ponzu 2 tbs of sriracha 2 tsp of sesame oil 2 tsp of rice wine vinegar 1 tbs of brown sugar 3 tbs of olive oil 7 cloves of chopped garlic 2 tbs of onion powder 2 tbs ginger 1 tsp of black pepper 2 tbs of hoisin sauce 2 tbs of red pepper flakes Let them marinade for 2 hours jerk chicken Spoiler ½ cup canola oil ½ cup lime juice 4 tbsp. dark brown sugar 2 tbsp. apple cider vinegar 2 tbsp. dried thyme 2 tbsp. soy sauce 4 tsp. ground allspice 1 tsp. ground cinnamon ½ tsp. ground nutmeg 1 tsp. ground coriander ¼ cup brown sugar 8 cloves garlic 8 scotch bonnet chiles, stemmed 8 scallions, roughly chopped 2 shallots, roughly chopped 1 1" piece ginger, peeled and roughly chopped Kosher salt and freshly ground black pepper, to taste 8 whole skin-on, bone-in chicken legs and thighs 1. Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight. 2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Alternatively, heat a grill pan over medium-high heat. Place chicken on grill over direct heat and cook, turning occasionally, until it begins to brown, about 10 minutes. Transfer chicken to indirect heat, or reduce heat to medium-low, and continue cooking, turning occasionally, until chicken is cooked through, about 45 minutes. To serve, transfer chicken to a plate. western north carolina bbq sauce Spoiler 2 cups cider vinegar ⅔ cup ketchup ½ cup brown sugar 1 tablespoon Tabasco sauce 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon red pepper flakes 1 teaspoon freshly ground black pepper 1 teaspoon onion salt Combine all of the ingredients in a large saucepan. Simmer for 30 minutes over medium-low heat. Store in an airtight jar in the refrigerator