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Is This The Perfect Roast Chicken???

KettlePizza Long Burn Setup

Smoked Pineapple Habanero Hot Sauce

Kettle Fried Chicken | Homemade KFC

The Black and Blue Butter Burger

I have had this idea for a burger for the longest time and never really had the inspiration to film it.  And then Rus from over at Smoky Ribs announced this contest.  I knew I had to film up this delicious burger recipe.  I have always been a big fan of Black and Blue burgers but thought I could make a better one.  This is what I came up with.  I really hope you give this recipe a try.

Ingredients:

Blue Cheese Compound Butter

1 Stick Butter Room Temperature

2 oz Crumbled Blue Cheese

Chives

Thyme

Salt

Freshly Cracked Black Pepper

English Muffins

5 C White Flour

1 t Salt

1 C Milk

2 T White Sugar

2 Jalapenos

4 oz White Cheddar

Blackening Seasoning

2 t Salt

2 t Freshly Cracked Black Pepper

1.5 t Paprika

1 t Cumin

1 t Cayenne

Hot sauce Spiked Fried Shallots

¼ C Milk

¼ C Hot Sauce

Flour

Blackening Seasoning

2.5 lbs Chuck Roast

1/2 lb Brisket Trimmings

Bacon
Green Leaf

Yellow Hot Sauce Recipe | Mustard Based Hot Sauce

This mustard based hot sauce recipe was inspired by Baron's West Indian Hot Sauce.  I love this sauce on pretty much anything.  It is perfect for sandwiches, hot dogs and pizza.  Thank Sanja Katarina for giving me the reason to type this up.

Start by chopping up the scallions, habaneros, onion, garlic and ginger.  Use only the whites and part of the greens from the scallions.  Remove the seeds from the habaneros if you want a milder sauce (but this is a hot sauce so I did not bother and just cooked up everything.)

Add the olive oil to a pan on medium high heat and toss in all the chopped veggies.  Saute together for 5-10 minutes or until soft but not browned. Add the salt. thyme, water, vinegar and mustard and bring to a simmer.  Simmer together for about 30 minutes.

Pulse in a blender so that there are still little chunks of peppers and onions visible in the sauce.  Fill in sterilized bottles.  This can be canned if you test the ph and it is lower than 4.6.

Ingredients:
1 Bunch of Scallions - whites and some of the green
20-30 Habaneros
1 Medium Yellow Onion
10 Gloves of Garlic
1 Thumb of Ginger
2 T Olive Oil
2 T Thyme
1 T Sea Salt
1 C Water
1 C White Vinegar
1 C Yellow Mustard