A very flavorful, smoked chipotle hot sauce where you can control the heat based on the style and amount of peppers you use. Complements all Mexican and eggs by adding flavor, with a touch of heat that grows on you after tasting. This recipe will easily make 1 quart of hot sauce.
Start with about 1# of hot peppers after removing the seeds and the stems. These can be anything you choose, but one suggestion is the following:
1 sweet, red bell pepper (about 1/2#)
1/4 pound of habenero peppers
1/4 pound of jalapeno peppers
1/4 pound of cayenne peppers
Using gloves, slice the peppers in half and remove the stem and seeds. The white veins can remain. Rinse them inside and out. Smoke for 30 minutes. Chop into smaller pieces and drop into a food processor with 1/3C of Sweet Baby Rays BBQ sauce. Puree the crap out of the mix until slushy, about 3 minutes.
Place the pepper/sauce concoction in a pot and add 1C white vinegar, 1/8C balsamic vinegar and 1/4C of triple sec. Set this aside.
Back to the food processor, puree the following:
4 garlic cloves
1 small onion
1 ea 4oz can of chipotle peppers in adobe sauce (include the sauce)
1T grated ginger
1/2T black pepper
2t kosher salt
1t dried oregeno
1/4t mustard powder
1/2C pineapple juice
Juice of 1 lime
1/2t of vanilla
Once pureed, add the above mix to the pepper mix and cook over medium heat. Cover, bring to a boil, and let simmer while covered for 30 minutes. Once it cools off a bit, enjoy what may be the best hot sauce you’ve ever had!
When you just need a delicious pulled pork option, start with a fresh ham (pig leg).
If you brine a fresh ham, it becomes ham. That recipe is here, and it is delicious. But if you like the idea of a pig roast but don’t have the room or patience for it, this is the next best thing.
A fresh ham will typically be about 20-22 pounds. When you get it home from the butcher, there is nothing you need to do to it. Just leave the fat and skin on as-is. Rub it with equal parts of salt, pepper, onion powder and garlic powder.
Place in your smoker at 250F until the internal temp reaches 200F, usually about 8-10 hours. You don’t need to do a damn thing to it while cooking, but if you feel adventurous, spritz the skin with apple cider vinegar ever hour after the third. This can lead to a golden brown, crisp skin you can serve on it’s own.
When done, separate the fat, skin and bones from the meat. Pull the meat hit with some additional rub from above. Simply wonderful!
Big ‘ol onions stuffed with hamburger, bacon and cheese, wrapped in more bacon, and sauced to perfection. Yum yum!
Start with 3 of the largest sweet onions you can find. Peel them and half them. Dig out all the rings except the 2 most out rings.
Mix 1# hamburger, 1/2# chopped bacon (uncooked), 1/4C Worcestershire sauce, salt and pepper. Fill each onion half, making a dimple in the center of each half and dropping in 3 mozzarella balls.
Place the two halves together and wrap with 4 slices of bacon, positioning them on the cutting board in an asterisk pattern. Fold up each side to the top center and pin with a tooth pick or two. Sprinkle with your favorite BBQ rub.
Put on your smoker at 275F for 2 hours. Turn the heat up to 350 and go another 20-30 minutes, or until the bacon is crisp. Hit it with your favorite BBQ sauce, let it go for another 10 minutes then rest for 10 minutes. Delicious!
Delicious morsels of beef and pork, wrapped around a mozzarella ball, wrapped in bacon and smothered in BBQ sauce.
Start with my meatball recipe. Tuck a 1″ mozzarella ball into the center of each meatball and wrap the meat securely around it. Wrap each ball with 2 slices of bacon, using a toothpick to hold it in place.
Smoke for 3 hours at 165F right on the grill grate. Turn the grill up to 400F and cook until meat gets to 165F, about 20-30 minutes depending on the size of your balls. Once they are done, check the bacon. If it doesn’t look crisp enough for your liking, put the balls on a cookie sheet and place under the broiler for a couple of minutes.
Turn the grill back to 165F and brush each ball with your favorite BBQ sauce. Place back on the smoker for 15-20 minutes, remove and enjoy!
A different take on Chronic Bacon, low and slow allows the seasonings to remain in place and crisps up the bacon nicely. Sweet & Spicy is on the left, Sweet & Bourbon in on the right.
Start with thick cut bacon. I cut 1/4″ slices out of my own homemade bacon.
Make up a sugary slurry to brush across each slice. For a sweet tooth, use 1C brown sugar with 2T bourbon and 1T black pepper. For a sweet and spicy alternative, use 1C brown sugar with 2T Siracha and 2T hot sauce. Whichever you choose (both in the case above), mix it together and then brush on each slice of bacon, top and bottom.
Place bacon on a 200F grill for about 6 hours. No need for a cookie sheet as you would in a hot oven. You can test it after 4-5 hours by removing a piece, let it sit for 10 minutes to crystalize the sugar, and see if you have the texture you want.
A tasty breakfast dish made the night before with a nice balance of eggs, Chorizo, cheese and onion to get your day started off right!
You will need the following ingrediants:
1 diced onion
1 ea 10oz can green enchilada sauce
8 flour tortillas, taco size
4C shredded cheese, Mexican blend
Salt & Pepper
Fresh cilantro for garnish
Start with browning the Chorizo by cooking in a skillet over medium heat for about 5 minutes. Add the diced onion and cook for another 5 minutes, stirring frequently. Add half the can of enchilada sauce and cook another 3 minutes.
Beat the eggs, milk and remaining enchilada sauce in a bowl. Season with salt and pepper.
Grease a 13×9 pan. Spread 2C of the cheese across the 8 tortillas. Put a couple of spoons of the sausage mix on top of the cheese. Roll the tortilla up, leaving the ends open, and place seam side down into pan. Getting 8 enchiladas into the pan will be challenging, but they will fit! Pour the egg mixture over the top, cover and let refrigerate over night.
Preheat your grill to 350F. Cook for 45 minutes before adding the remaining 2C of cheese. Cook another 15 minutes. Remove from grill and let rest for 10 minutes. Sprinkle with chopped cilantro and salsa, serve and enjoy!
Take a tray of King’s Hawaiian Sweet Dinner rolls. Split them down the side and place the bottom half in a buttered pan. Brush Thousand Island dressing over the rolls, then layer with the sliced smoked corned beef. Top with sour kraut and slices of Swiss cheese. Brush Thousand Island on the cut side of the roll tops and place on sandwiches. Melt 1/4C butter and mix in 1t garlic powder and 1t onion powder. Brush over the tops of the rolls and sprinkle with Italian Seasoning or a garlic and herb seasoning. Bake for 15-20 minutes at 350.
Remove sliders from pan, separate with knife, and enjoy the best little slider you’ve ever tasted!
A very tasty appetizer for the big game, before a special event, or just because you are a fan of cheese. Smooth, smoky, cheesy, yum!
Start by frying up a pound or so of bacon, Degrease, crumble and reserve.
Combine the following in a casserole dish you can put on your smoker:
2 Cups shredded cheddar
2 ea 8oz packages of cream cheese
2T Dijon mustard
2t Garlic Salt
1/4C sour cream
1C IPA beer
Mix everything together, as well as 3/4 of the prepared bacon. Place dish in smoker at 225F. Cook for 2 hours, stirring every 30 minutes. At the last stir, add 1/4C of heavy whipping cream to the cheese mix.
Garnish with chopped green onion and the remainder of the bacon. Serve with soft pretzels or chips and enjoy!
With bold flavors like roasted garlic and tomatoes, oregano and fresh basil, your will never go back to the bland store bought mix! The smoked flavor of this brunch favorite really makes it shine!
Start with 4 large beefsteak tomatoes. Trim the top and bottom, then cut into 1/2″ slices. Lay on top of a foil lined pan, sprinkle with fresh, chopped garlic and drizzle with olive oil.
Place the tray of tomatoes in your cold smoker and set it for 350F to get the maximum smoked flavor into the fruit. Once your smoker gets to 350, let it go for another 30 minutes before turning up the heat to 450. Let the tomatoes go another 10-20 minutes, until they begin to slightly brown.
While the tomatoes and garlic are roasting, mix in a saucepan 2C beef broth, 1/2C tomato sauce, 1/4C horseradish, 1/4C chopped basil leaves, 1T Worcestershire sauce, 1T dried oregano, hot sauce, salt and pepper to taste. Add the roasted tomatoes and garlic and bring the whole mix to a simmer for 15 minutes.
Allow to cool before placing in a blender to puree the whole lot. Refrigerate to let the flavors meld. Serve over ice and vodka for the most tasty Bloody you’ll ever have!
Fresh lobster tail and jumbo shrimp are seasoned and smoked to perfection, while served on top of a bed of fettuccini in a rich, homemade alfredo sauce.
Preheat your smoker to 250F. Cut the shell side of each lobster tail and slightly separate the meat from the shell with your finger, but leave the meat in the shell. Optionally, you can skewer the meat as I have done here to prevent it from curling up while cooking. Prepare a basting sauce by melting 1 stick of butter and whisking in 2T of your favorite BBQ rub. Toss fresh peeled and deveined shrimp in olive oil, skewer, and sprinkle with the rub.
You want to get the lobster and shrimp to an internal temperature of 140F. It will take the lobster about an hour and the shrimp about 30 minutes, so start the lobster first. Every 15 minutes, baste the tails in a bit of the butter/rub sauce. After 30 minutes add the shrimp to the grill and just let them go until done.
Remove the tails from their shells and chop for the pasta. To make the alfredo sauce, melt one stick of butter in one cup of heavy cream. Bring to a simmer and add one cup of grated parmesan cheese, salt and pepper to taste. Stir until combined. Toss over fresh pasta. Plate the pasta and lay the lobster and shrimp on top. Drizzle with a bit more alfredo sauce and enjoy!