Tuesday, December 23, 2014

Pepperoni Garlic Knot Pull Apart Bread Recipe - How to make an easy game day recipe

I wanted to make just plain garlic knots when I saw a recipe over at serious eats.  I loosely based this recipe on that.....by that I mean I kind of winged it after I looked at the pictures.  I have made this since I filmed it and half of a pizza dough works better but this is only a two person serving.  I really hope you give this one a try! 

I started out with enough dough for one pizza and let it rise in the refridgerator over night. 

The next day I diced up some pepperoni and threw it in a cast iron pan (I used an 8'' - original recipe called for a 10'') with the olive oil and butter.  Simmer a bit and throw in the herbs and crushed red pepper, let that go for another minute or two and add the garlic.  Cook another minute and remove from heat to cool - I added it to a metal bowl so that the garlic would not burn. 

While the pepperoni oil is cooling go ahead and make the garlic knots.  Roll out the dough to press out any bubbles and cut in strips.  Tie strips in knots and toss in the pepperoni oil.  Add knots back into the cast iron and pour over any oil/pepperoni left in the bowl.  Top with freshly shredded cheese and cover.

Let rise for at least 2 hours.  I turned on the oven and when it reached 100 degrees, I turned it off and let the knots rise in there.

These could surely be cooked in the oven but I prefer the smokiness a charcoal grill brings.  After the knots double in size, preheat your grill/oven to 400 and cook for 20-25 minutes.  Add a some freshly grated cheese on top and serve with some warmed marinara sauce.

If you plan on serving this to more than two people I highly recommend making a double batch. 

1 pizza dough (14 oz)
Diced Pepperoni
3 T Olive Oil
1 T Butter
1/4 t Dried Parsley
1/4 t Dried Oregano
1/2 t Dried Italian Seasoning
1/4 t Crushed Red Pepper
2 cloves of garlic, crushed
Pecorino Romano

Here is the link to recipe over at serious eats - http://www.seriouseats.com/recipes/2014/09/easy-pull-apart-pepperoni-garlic-bread-recipe.html

Friday, December 12, 2014

Candied Jalapeno Apple BBQ Sauce

This sauce has everything... spiciness, sweetness, unique flavor and a nice tang!  I came up with this idea from watching a Smoky Ribs rib video.  The ribs looked so good I had to create an Candied Jalapeno BBQ sauce.  Here is my attempt.  It turned out really good and is excellent on pulled pork. 

As for the type of apples I used I am not really sure.  I know it was 3 different types (Gala, Ida Red and Crispin I think), 3 firm and slightly tart apples would be ideal.  I hope you give this BBQ sauce a try!


In a pot over medium heat add the oil, peppers and onions along with a big pinch of salt - cook until translucent.
Add the apples and brown sugar and cook until the apples soften a bit.

Add the candied jalapenos along with the brining liquid and all the other ingredients and bring to a simmer.  Cook for an hour, adding water if it seems too think.  Remember it will be much thicker after its blended and cooled. 

Let cool a bit and taste for seasoning - then blend.  Place a towel over the top blender if the sauce is still hot.  Pour into sterilized containers and store in the fridge or can the sauce.  

1 T Canola Oil
1/2 C Diced Green Bell Pepper
1 Diced Cooking Onion
1 Jalapeno
3 Cored/Cubed Apples
1 C Brown Sugar
1 C Jalapenos filled to the line with the brining liquid
20 oz Apple Cider
2 C Ketchup
1 C Mustard
1/4 C Molasses
1/3 C Worcestershire
1 C Cider Vinegar
2 t Fresh Cracked Pepper
1 1/2 t Salt

Tuesday, December 9, 2014

Christmas Breakfast Sausage - How to make a easy homemade breakfast sausage for Christmas morning

Sage and clementine zest really make this sausage!  Super easy recipe to make the best sausage patties in your life!  I hope you give these a try. 

Freshly ground sausage patties with no artificial ingredients like some of those store bought ones.  Homemade sausage patties are perfect for anytime!

This recipe is for about 3 lbs of pork shoulder.

Mix all the spices and herbs together.  Cube up the pork shoulder and mix in the seasoning mixture.  Place the pork on a baking sheet and put in freezer for 20-30 minutes to firm up just a little. 

Feed the pork into a meat grinder, alternating fatty and not so fatty pieces.   I used the small setting on the grinder. 

I recommend frying a couple patties up right away to taste for seasoning.  They might taste a little under seasoned but - remember that the real test is after it sits in the fridge for 24 hours! 

The bonus recipe - A sausage sandwich cooked on the Kettle-Q.  Bread toasted on one side with 2 fried eggs, 2 slices of 3 pepper jack cheese and 2 homemade sausage patties.

Chopped Fresh Herbs - Pineapple Sage and Thyme - regular sage will work just as well
Zest of 5 Clementines
3 T Fennel Seeds
2 t Salt
2 t Fresh Cracked Pepper
1/4 t Oregano
1/4 t Basil
1/4 t Parsley
1/8 - 1/4 t Crushed Red Pepper
pinch nutmeg

Tuesday, December 2, 2014

How to Grill a Pizza - How to cook the perfect pizza on a Weber grill (recipe)

This technique works in just about any temperature....it was snowing during most of the cook and 20 minutes later I had a perfectly cooked pizza.  This produces a much better pizza than those made in the oven (even on a pizza stone).  I hope you give this recipe a try.  

This technique has been tested many times on the 22.5 Weber Kettle grill but I am sure it will work on other sized kettle grills.

Light 1 full chimney of charcoal - when ashed over dump charcoal in grill and bank on one side of the grill in a 'C' pattern.  Leave lid off grill for about 5-10 minutes to let the charcoal light fully.  When the briquettes are fully lit add some lump charcoal on top of the briquettes and place the grill grate in with a grill extension on top.  Place the grill extension on the indirect side of the grill (not over the coals)  Place lid on grill and wait about 15 minutes to come up to temp.  I have reached 550-600 degrees Fahrenheit in the dome with this method.   While grill is coming up to temperature, stretch the pizza dough and top with desired toppings.

When the grill has reached place pizza on on grill extension and cook for 15 minutes.  Check the pizza and rotate 90 degrees and cook 5 minutes longer.

Times may differ because of ambient temperature/dome temperature, so play around with them.  This is the technique that I have found to work perfectly every time.

Put anything on the pizza you like but if you are interested, here is what I used:

Garlic that was slow roasted in olive oil
Crushed Red Pepper
Black Pepper
Baby Spinach
Peccorino Romano
Mozzarella Cheese
Homemade Italian Sausage, cooked
Dried Oregano

Hot sauce to dip!

Monday, November 24, 2014

Hot Sauce Recipe - How to make the best homemade hot sauce

It is hard to compare this hot sauce to anything I have had before.  I completely rocks and I hope you give it a try!

Here are the wings I used this sauce on - https://www.youtube.com/watch?v=jxRdWPUSogk

Crush salt and sugar and dissolve in water.

Place peppers and garlic in a glass jar.

Pour salt/sugar water combination over peppers/garlic.  Cover and place in a cool dry place for 1 week.

After a week pour into a blender and blend smooth.  Pour into a pan along with the onion and white vinegar on high heat.  Bring to a boil and reduce heat to low and simmer until reduced by 50%.

Let cool and pour back into blender, blend until completely smooth.

Pour into staralized glass containers.

2 T Sea Salt
2 T Turbinado Sugar
Red Jalapeños
Red Habaneros
Cayenne Peppers
10 gloves garlic
2-3 Cups Water
1/2 C White Vinegar
1 Small Onion, peeled and quartered

Monday, November 17, 2014

Char-grilled Garlic Parmesan Hot Chicken Wing recipe - How to grill the perfect wing on a mini wsm

These wings rocked!  Hot with a garlic finish.  I hope you give these wings a try!  Hot sauce video is not complete yet.  I will make sure it is the next video I post.  The Mini WSM is the perfect cooker for this method.  I was able to fit 2 dozen wings on one rack.

Fire up the Mini WSM and stabilize temp around 275.  Add a couple small chunks of hickory to the coals.  While temp is stabilizing mix the rub and apply lightly to the chicken wings. 

Cook wings for 20 minutes on in-direct heat and then flip.  Cook about 10 minutes and then shred Parmesan on top of wings.  Wait 5 minutes and shred more Parmesan.  Hit up both sides of the wings with 2 rainings or parm. 

While waiting for the wings to cook assemble the sauce.

Set up the Mini WSM for direct cooking and cook wings an additional 2 minutes per side.  Be careful though as they will burn quickly. 

Toss the wings in the sauce and serve with blue cheese dip, celery and carrot sticks.

The Rub
1 T Light Brown Sugar
1 T Paprika
1 t Ancho chili powder
1/2 t Black Pepper
1/2 t Onion Powder
1/2 t Garlic Powder
1/2 t dried herbs
1/4 t Cayenne

Parmesan Cheese (I used Peccorino Romano)

The Sauce
1 Crushed Clove of Garlic
1 T Browned Melted Butter
2/3 C Hot Sauce (preferably homemade)
1 T Fermented Hot Chili Sauce

Sliced Carrots
Sliced Celery
Blue Cheese dip

Here is a similar hot sauce to the one I used on the wings - http://whitethunderbbq.blogspot.com/2014/10/fermented-hot-sauce.html

Monday, November 10, 2014

Smoked Beef Jerky recipe - How to make beef jerk on a mini Weber Smokey Mountain (mini WSM)

Well this was my first attempt at smoking jerky.  Overall it turned out really well.  I normally use bottom round or top round for jerky making.  But I had some eye of round ends that I saved when I trimmed up some roasts that I used in this cook.  I hope you give this beef jerky recipe a try!

2 lbs 1/4 inch sliced eye of round roast
2 C Cold Water
1 T Kosher Salt
1 T Crushed Red Pepper
1 t Powdered Ginger

Combine water, salt, crushed red pepper and ginger in a bowl.  Whisk until the salt and ginger dissolves.

Place sliced beef in zippered bag and pour over the marinade.  Place in refrigerator for 24-48 hours.  48 hours is best.

Stabilize smoker at 175-180 degrees Fahrenheit.  Smoke until beef is jerky like....I went for about 12 hours on this beef.

Grilled Stromboli recipe - How to cook a stromboli on a Weber grill

Listen to the crunch of the crust on this when I cut through it. You will have to make this after hearing that. I really hope you give this recipe a try. Next time I make this I think I will cut the dough in half to make it a little easier to manage.
I cooked this at about 400-450 maybe....who really knows since when I normally cook with charcoal and lump it gets anywhere between 550-600 degrees Fahrenheit and I did not temp the dome at all during this cook since it was for game day!
pizza dough
pizza sauce
smoked Italian sausage
mozzarella cheese
cooked green peppers
fennel seeds
crushed red pepper
black pepper
dried oregano
olive oil

Pickled Hungarian and Cherry Peppers - How to pickle hot chili peppers (recipe)

Quick and easy way to preserve some of the last peppers of the season in the fridge. Can them if you like. These pickled peppers go well in/on anything. I hope you give these a try.

Hungarian Peppers
Cherry Peppers

6 C Water
1/2 C Salt
6C White Vinegar
1/4 C White Sugar

Dissolve salt in water and pour over sliced peppers.  Let sit for 14 hours.

Drain and rinse peppers.

Boil Vinegar and sugar.  Then pour over peppers.  Cool and place in the refrigerator.

Jalapeno Popper Dip recipe - How to make a bacon and smoked sausage popper dip

This is a super easy game day recipe. Smoked sausage, bacon, jalapenos and cheese....whats not to like. I really hope you give this recipe a try!

2 diced jalapenos
1 sliced jalapeno
2 chopped smoked Italian Sausages
6 Slices cooked thick cut bacon
1 C Pickled jalapenos
4 oz Cream cheese
4 oz shredded cheddar cheese
8 oz Shredded colby jack
Mozzarella cheese
Panko Bread Crumbs

Thursday, November 6, 2014

Cornell Chicken Recipe - How to make the easiest chicken

Super simple chicken marinade that really hits the spot. Just throw it all in a blender and pour over the chicken. For best results let this go about 24 hours and flip it around in the fridge every few hours. I hope you give this one a try!

Ray Mack - https://www.youtube.com/user/rmackskitckenandgril
Markus - https://www.youtube.com/user/0815markus

2 Fryer chickens
1 Egg
1 T Poultry seasoning
2 t Salt
1 t Freshly cracked black pepper
1 C Cider vinegar
1/2 C Canola oil

Blend all the marinade ingredients and marinade for 24 hours.  Reserve 2/3 C of the marinade for basting.

Baste chicken over indirect heat every ten minutes.

When the chicken is almost done more to direct heat for a few minutes each side.

Apple Herb 'Beer' Can Chicken - How to vertically roast a chicken with the Smokenator

This had to produce one of the best roasted chickens I have had in a long time. The sweetness of the apple juice combined with that of the herbs produced very good results. I hope you give this easy vertical roasted chicken recipe a try.

1 Fryer Chicken
Canola Oil
Hickory Wood Chunks

1 C Apple Juice
1 t BBQ Rub
1 Bunch of fresh Herbs
·         Sage
·         Pineapple Sage
·         Spearmint
·         Peppermint
·         Chives
·         Thyme

Add this to a nice buffalo chicken dip recipe here - http://www.youtube.com/watch?v=tIAi2jaxBhw

Bacon Hot Dog Bites - Game Day food on the mini Weber Smokey Mountain

This is a super easy appetizer. These smoked bacon wrapped hot dogs are excellent for a game day appetizer. I hope you give these a try.

Here's the bbq sauce recipe that I used on these hot dog bites - http://www.youtube.com/watch?v=9R0NbHQzmAY

Hot Dogs
Dark Brown Sugar
BBQ Sauce

Cut hot dogs in quarters.
Cut Bacon into thirds
Wrap Hot dogs with bacon.
Put on a smoker at 300 degrees Fahrenheit and cook until bacon is done.
Dip in bbq sauce and place back on smoker until sauce sets.

Tuesday, November 4, 2014

Chipotle Peach BBQ Sauce - How to make a easy homemade Peach Chipotle BBQ Sauce

This is a great sweet and tangy barbecue sauce. It goes really well with pork and chicken. I hope you give this one a try

1 jalapeno
6 Ripe plum tomatoes - crushed by hand
2 Ripe peaches
4 Chipotle peppers in adobo
3/4 C Ketchup
1 C Apple cider vinegar
1 C Water
1/4 C Worcestershire sauce
1/4 C Honey
1/3 C Yellow mustard
Juice of one lime
1 t Freshly Cracked black Pepper
1 t Salt

Sauté the jalapeno in 1 t canola oil until soft.

Add remaining ingredients and bring to simmer.  Simmer for at least an hour.

Blend until smooth.

Cheese and Sausage Breakfast Sandwich - Easy to make sandwich on the Euro-Q

A quick breakfast sandwich on some homemade jalapeno cheddar English muffins.
I used some left over potatoes, hot peppers, some homemade breakfast sausage covered in cheese and a fried egg all on the English muffin. This rocked! I hope you give something like this a try.

You can check out the English Muffin recipe here -  https://www.youtube.com/watch?v=QiYr7WM9mGI

1 par cooked russet potato
1/2 Hungarian pepper
1 egg
1 sausage patty
2 slices American Cheese
Jalapeno Cheddar English Muffins

Jalapeno Cheddar English Muffins - Easy English muffin recipe on the Euro-Q

These muffins go together really easily. Throw some nice homegrown jalapenos and some cheddar cheese in the muffins and cook them up on a griddle. Goes great with some jalapeno pepper jelly or bacon egg and cheese!

Adapted from the following recipe - http://allrecipes.com/recipe/english-muffins/

Monday, November 3, 2014

Pulled Pork on the Mini WSM - Easy pork butt recipe on the Mini Weber Smokey Mountain

First long cook on the mini. Going to try lump next time as the Kingsford Blue produced a lot of ash and was stomping out the fire at the end. Cooked a 6lb butt in about 10 hours at a constant 225. Maintaining this temperature for 10 hours required very little maintenance.

1 Pork Shoulder Roast
BBQ rub of choice
- used left over rub from my chicken thigh video
- also used my top secret Cuban Rub
Cider Vinegar
3 chunks apple wood

- Ideally you want to prepare the pork shoulder 1 day before the cook.  To prepare, trim any excess fat and cover liberally with bbq rub.
- Fill Weber Smokey Joe completely with charcoal.  Add 3 chunks of smoke wood. - I like apple wood with pork.
- Assemble mini WSM and preheat smoker to 225 degrees Fahrenheit.
- Place roast on lowest grate (no need to install upper grate for this cook.
-  Mist with apple cider vinegar every 3 hours.
-  Wrap roast if necessary.
-  Cook until internal temperature of pork is between 195-203.
-  Wrap and let rest for 1-2 hours.
-  Pull the roast with 2 forks.

Check out Sal at

Roasted Garlic Green Chili Sauce - How to make a spicy green chili sauce

Here's a easy recipe for a nice and spicy chili sauce with a mellow roasted garlic finish. I hope you give this a try!

1 lb Sweet Chili Peppers
1 lb Hot Chili Peppers
1 Head Garlic
1/2 Sweet Onion (I used a Vidalia)
1 t Kosher Salt
2 t Turbinado sugar - any type of sugar will work well
1 C Water
1/4 C Apple Cider Vinegar
1/2 Lemon, Juiced

Roast peppers and garlic. 
Remove the stems and seeds from the sweet chilies. 
Remove the stems from the hot chilies. 
Add all ingredients to a pot over medium heat. 
Cook until onions are soft. 
Remove from heat and let cool. 
Blend until smooth and then strain. 

Cast Iron Blueberry Pie - Easy blueberry pie recipe on a Weber grill with the Kettle Q

Super easy blueberry pie recipe for the grill.  I hope you give this one a try!

1 Pie Crust - homemade or prepared

Pie Filling
4-5 Cups Blueberries
1/2 C Sugar
4 T Corn Starch
1 T Lemon Zest
1/2 Lemon, Juiced
Pinch Salt
1 T Cinnamon Sugar

Crumb Topping
12 C Flour
1/3 C Sugar
3 T Butter

- Preheat grill to 375 degrees Fahrenheit
- Add blue berries to bowl and smash 10% of them
- Add remaining pie filling ingredients and mix well
- Add crumb topping ingredients and mix with hands until it almost looks like sand
- Place pie dough on parchment paper and put in 9 in cast iron pan.
- Trim any excess paper.
- Crimp pie dough edges.
- Dump pie filling on top of pie dough.  Make sure to scrape any of the juices left in bowl.
- Crumble the topping over the pie.
- Cook for about an hour (until pie filling starts to bubble.

Visit Pitmaster X at - https://www.youtube.com/user/BBQpitmasterx

Thursday, October 30, 2014

Honey Brined Smoked Chicken Thighs - Easy Chicken Thigh Recipe on the Mini WSM

Super easy smoked chicken thigh recipe. A quick brine and then about an hour and a half cook and you will have some delicious chicken. I hope you give this recipe a try!

Brine 4-5 hrs
2 C Water
1/3 - 1/2 C Honey
1/2 C Italian Salad Dressing
2 T Salt

2 T Light Brown Sugar
1 T Turbinado Sugar
1 t Garlic Powder
1 t Onion Powder
1 t Ground Ginger
1 t Cumin
1 t Kosher Salt
1 t Freshly Ground Black Pepper
1 t Ancho Chili Powder
2 t Paprika

Roasted Garlic Scape Dip - Easy Garlic Scape and Shallot dip recipe on the Smokey Joe

This is a great way to use up some garlic scapes. This dip packs a bit of spice with it....so I have been told. Omit the cayenne for a milder dip. Pretty much any type of garlic and onion combination will do really well with this recipe.

A bunch of Garlic Scapes
3 Shallots
1/2 t Salt
1/2 Celery Salt
1/2 t Fresh Cracked Pepper
1/4 t White Pepper
1/4 t Cayenne

Roast garlic scapes and shallots over indirect heat for about 20 minutes.  Chop up and add sour cream and spices.  Mix well and refrigerate over night - 2 days is best.

Beef on Weck on a Weber Grill - How to make the best French Dips - Beef on Weck with the Smokenator

This is a super easy smoked beef on weck recipe. I did this cook on a Weber 22.5'' grill with the smokenator. It was so good I am planning on doing it again very soon. Beef on Weck is a variation of a french dip...but better! I hope you give this one a try!

Kimmelweck Rolls (like kaiser buns with caraway seeds and salt crystals on top)
Eye of Round Roast
Salt and Pepper or Beef Rub (I was experimenting with my own rub on this cook)
2 Cups of beef stock - preferably homemade

Season eye of round roast with salt and pepper or your favorite beef rub.  Add drip pan with water and beef stock to a preheated 225ish degree grill.  Grill indirect at 225 for about 2 hours or until the internal temp is 130 degrees.  Wrap and let rest heat grill to a searing temperature.  Remove drip pain and boil liquids until reduced by 75%.  Sear all sides of the roast while jus is reducing.  Season jus if necessary.

Wednesday, October 29, 2014

Seasoning the Mini WSM - First look at my Mini Weber Smokey Mountain Build

Here is the first time I fired up my newly finished Mini WSM.  Went for about 5 hours strong at 225.  I removed the lid once at 3 hours and it took about 10 minutes to come back to temp.  At the 5 hour mark I had to knock the ash off the coals.  The temp came back up really quickly and leveled at 230 until I shut it down at 7 hours.
When it was running at 230 the top of the dome was about 260.

Jalapeno Poppers - Easy to Make bacon wrapped cheese jalapenos

Makes a nice creamy jalapeno poppers with 3 jalapeno flavors. I hope you give this one a try!
This ones for you Keith!

Makes about 16-18 Poppers if using larger jalapenos

Mix together
8ozs Shredded

Jamaican Jerk Chicken Legs - Easy Jerk Chicken Recipe on the Weber Grill

Throw this marinade on some bone in chicken for about 5 hours for some really good chicken! This recipe does about 10lbs of legs/thighs. I hope you give this one a try!

Chicken Legs
1/2 Onion
4 Cloves Garlic
4 Green Onions
3 Habaneros
1 T Thyme
1/4 t Cinnamon
1 t Allspice
1/4 C vinegar
2 T Olive Oil

Blend all ingredients and pour over chicken.  Marinate about 5 hours and grill over indirect heat for about an hour.  Add some smoke wood to the lump charcoal.

Tuesday, October 28, 2014

Texas Brisket - Easiest Brisket Recipe Ever!

Total Cook for this brisket was about 9 hours. Salt, pepper, beef and low and slow smoke....what else could you want. I hope you give this easy brisket recipe a try.

1 Brisket
Black Pepper
Wood for smoking - I used Hickory and Apple (would have preferred oak on this one)
Mix salt and pepper.  60% Salt and 40% Pepper.  Sprinkle all over the brisket.
Stabilize grill temperature at 250.  Cook for about an hour a pound.  Wrap if the skin is getting dark.  Cook until a toothpick slides right in.

Facebook - https://www.facebook.com/pages/White-Thunder-BBQ/1402326773385280

Apple Turnover - apple deliciousness on the grill with the Kettle-Q (bbq recipe)

First cook filmed completely outside...so its a little rough. Enjoy this awesome apple dessert on the grill!

3 Apples
1 Prepared Pie Dough (or make your own)
1/4 C White Sugar
3 T Brown Sugar
2 T Butter
2 t Cinnamon
1/4 t Salt

Jalapeno Double Cheese Burger - First Cook on the Kettle-Q

The first burger on the Kettle Q. A double Cheeseburger with 2 jalapenos on top.

For each double cheeseburger

2/3 lb 80/20 Ground Chuck
2 Jalapenos
3 slices colby jack
1 bun

Special sauce
2 tb diced pickled peppers
1/3 C mayo
2 t ketchup
2 t brown mustard
1 t brining Liquid from the pickled peppers
Salt and Fresh Cracked Black pepper

Monday, October 27, 2014

Pulled Pork Sandwich - Easy apple wood smoked pulled pork recipe with the Smokenator

Not a quick recipe but it is so worth it. Try this very simple pulled pork sandwich. Depending on the size of the pork shoulder....expect an 9-14 hour cook.

1 Pork Shoulder Roast
Memphis Dust
50/50 Cider Vinegar / Apple Juice Mix

Kaiser Buns
Dill Pickles
Barbeque Sauce

The Smokenator
2 Apple wood chunks

Cover Pork Shoulder with Memphis Dust, wrap and let sit in the fridge overnight.
Add some more rub right before you put it on the pit.
Cook at 225-275 on a Weber Kettle grill for about 1.5-2hr a lb. or until the internal temp reaches 195-203 degrees Fahrenheit.
Wrap with foil and let rest for 1-2 hours - it is now ready to pull.

Beer Brats - Beer Braised Sausage Sandwich topped with smoked peppers and onions

This is a super easy recipe for beer braised sausages with peppers and onions.

Green Bell Pepper
Sweet Yellow Onion
Salt + Pepper
12 oz. beer

Maple Bacon - Easy Hickory Smoked Candied Bacon Recipe

This is a really easy recipe for some maple bacon. 2 ingredients....need I say more.

Maple Syrup

Friday, October 24, 2014

Smoked Honey Chicken - Easy Smoked Chicken with a Honey glaze on the Smokenator

Very easy and simple smoked chicken recipe. Hope you give this one a try.

1 Roasting Chicken
Salt & Pepper to taste

Smoked Pastrami on the Smokenator - Easy Pastrami Recipe on the Weber Kettle with Smokenator

This is the easiest way to make some pastrami that is way better then what you can buy at a deli counter. Slice it thin and throw it on some rye bread with spicy mustard and you have a classic sandwich. I went a little light on the pepper...this could be easily doubled. Takes about five days....but there is really nothing to it.

1 Prepared Corned Beef Brisket (uncooked)

Dry Rub
2 T Coarse Cracked Pepper
2 T Crushed Coriander Seeds
2 T Brown Sugar
1 T Paprika
1 t Garlic Powder
1 t Onion Powder
1 t Mustard Powder

2 Apple Wood Chunks
Hickory Chips
Spicy Mustard
Rye Bread

Smoked Macaroni and Cheese Recipe - How to Smoke Mac and Cheese with Serrano Peppers on a Weber Grill

This is one of the best mac and cheeses ever! I hope you give this Smoked Mac and Cheese a try.

6 oz sharp cheddar cheese
6 oz Montery Jack Cheese
2 T Butter
2 T Flour
1.5 C Milk
1/2 t Mustard Powder
1 t Wocestershire Sauce
1/4 t Dried Thyme
2 Serrano Chilies
1/2 t Black Pepper
1/2 t Kosher Salt
6 Club Crackers

Thursday, October 23, 2014

Salsa Verde - Fire Roasted Tomatillo Salsa Recipe - Best Green Sauce Recipe

Quick and easy roasted green salsa. I hope you give it a try!
 Nothing like making salsa in the snow!

A quick and easy homemade salsa verde.  This was great on some chicken tacos! 

Roast the chilis, garlic and tomatillos.  Remove the skin and seeds from the poblanos - remove just the skins of the serrano and the jalapeno to keep it spicey.  I you want the salsa verde less spicey you can remove those seeds as well.

Dump everything into a blender, including and accumulated juices and pulse for about 20-30 seconds.

1 Poblano Chili
1 Serrano Chili
2 Jalapenos
2 Cloves Garlic
6-7 Tomatillos
Juice of one lime
1 t Adobo Seasoning
1/2 t Pepper

Blackberry Barbacue Sauce

This is a quick and easy bbq sauce. The blackberries and pepper jelly give it a flavor unlike store bought. I hope you give this one a try.

2 C Ketchup
1 C Water
1/2 C Apple Cider Vinegar
2 T Worcestershire Sauce
2 T Honey
Juice of Half a Lemon
3/4 C Light Brown Sugar
3 T Pepper Jelly - could have added a lot more of this
2 t Onion Powder
1 t Garlic Powder

Blackberry Reserves
1 C Blackberries
1/2 C Water

Darwins 'One Hot Mama' - with Sriracha Frizzles

This is my new favorite pulled pork sandwich. I recommend you give this one a try. This is a perfect sandwich for leftover pulled pork.

French Bread
Pulled Pork
Smoked Ham
Pepper Jack Cheese

Lettuce 'slaw'
Shredded Romaine Hearts
Sliced Carrots
Italian Dressing

Hot Pepper Mayo
1 Jalapeno
1 Fresno Chili
1/3 C Mayo
Juice of half a lime
1 t Hot Sauce
1 t Jalapeno Hot Sauce
1 T Sour Cream
Fresh Cracked Pepper

Sriracha Frizzles
2 Shallots
1/4 C Sriracha
3/4 C Milk
1/2 C Flour

Armadillo Eggs

Here is one of my all time favorite game day snacks!
1 Jalapeno
1 Fresno Chili
1/2lb Breakfast Sausage
2 oz. Extra Sharp Cheddar Cheese
Your favorite BBQ rub
1/4 C Panko Bread Crumbs
1 Chunk Smoke Wood - such as Apple

Wednesday, October 22, 2014

Chicken Spiedies

These chicken chunks are like candy.  Serve on some nice Italian bread and nothing else is needed.  How many other sandwiches are this simple?  This is a dish from around Binghamton / Endicott New York.  This is a must try! Marinade also works well on pork.  

4 Chicken Breasts
1/3 C Corn Oil
1/4 C Cider Vinegar
Juice of One Large Lemon
4 Cloves Minced Garlic
1 T Dried Italian Parsley
1 T Dried Basil
1/2 t Dried Oregano
Pinch Dried Spearmint
Pinch Dried Peppermint
3/4 t Garlic Salt
3/4 t Fresh Cracked Black Pepper
Nice Italian Bread

Mix all ingredients and marinade for 24 hours.  24 hour marinade is key in this recipe.

Habenero Chicken Kabobs

Here is a great recipe to use up some of those fresh peppers.  I hope you give this one a try!

Habanero Chicken Kabobs
4 Habaneros
2 Chicken Breasts
1 Clementine

1/4 C Apple Juice
1/4 C Orange Juice
1/4 C Apple Cider Vinegar
2 T Honey
2 T Brown Sugar
Salt & Pepper to taste

For the quesadillas:
1 flour tortilla
Pulled apart Chicken Kabobs
Chopped Roasted Habaneros
Shredded Jack Cheese
Pinch Cumin
Pinch Chili Pepper
Pinch Oregano
Pinch Parsley
Pinch Garlic Powder

Crock Pot French Dip Sandwich

This is an awesome shredded beef sandwich.  Give this one a try.

Cast Iron Stromboli

Make sure the stromboli fits in the pan first!

Quick Pickled Jalapenos

Homemade pickled jalapenos made with just salt/sugar/water and white vinegar.

Tuesday, October 21, 2014

Fermented Hot Sauce

A simple way to make hot sauce with homegrown peppers.  The fermentation of this sauce really gives it an amazing flavor.

I made a similar batch to this this year and it really has such a beautiful color.  It is superb on on some grill/smoked chicken wings!

Here is a great wing recipe!



Mix salt in water and pour over peppers.  Cover and let ferment for about a week.

Blend mixture.  Bring to boil and reduce by 50%.  Blend again.

Cuban Pulled Pork

Pulled Pork with my homemade Cuban Rub!

Mojo Sauce

 Here is a quick and easy mojo sauce recipe for when you cannot find sour orange juice.