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Recipe Test...

Discussion in 'Test Area' started by chef jimmyj, Oct 29, 2017.

  1. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Here you go my friend. Feel free to make any spacing and grammatical changes, I emphasize important words with Capitals, probably not right but it makes me Special...[​IMG] And definitely add the proper Pellet device to use with approx amount of pellets needed and suggested smoke flavors...JJ

    Char Siu... Chinese Roast Pork

    1/2C Soy Sauce , low sodium(Kikkoman Green cap)

    1/2C Brown Sugar

    1/2C Shaoxing Wine* or Mirin

    1/2C Hoisin sauce, Koon Chun* is best.

    1/4tsp 5 Spice Powder or more to taste

    1T Grated fresh Ginger

    1tsp Minced fresh Garlic

    1tsp Sesame Oil

    1T Red Food Coloring (optional)

    Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

    Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

    Marinate the pork for at least 24 Hours and 48 is better. Make sure to turn the meat in the marinade frequently to get the best result..

    The Chinese Roast Hot and Fast...350*F for 3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 140*F for Loin (Too lean to go higher)

    For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.

    In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.

    You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water.

    This recipe is great on RIBS Too!

    Peanut Butter Sesame Noodles

    1T Veg Oil
    2T Fresh Grated Ginger
    1T Minced Garlic
    1/2C Rice Vinegar
    1/2C Soy Sauce
    1/2C Shaoxing Wine or Dry Sherry
    6T Brown Sugar
    1T Sriracha
    1 C Hot Water
    1tsp MSG, really makes a difference!
    2C Peanut Butter of choice.
    1/2C Chinese Sesame Oil
    2Lbs Thin Linguini, Spaghetti or 3Lbs Fresh Chinese Egg Noodle.
    1C Chopped Scallions for Garnish.

    Put a large pot of Salted Water on for Linguini.
    Whisk together, the Vinegar, Soy Sauce, Wine, Brn Sugar, Sriracha, MSG and Hot Water. Set aside.
    In a Wok or Sauce Pan heated over Medium heat, add Veg Oil and heat.
    Add the Ginger and Garlic.
    Saute until Fragrant, about 30 seconds, and add the reserved sauces mixture.
    Bring to a simmer.
    Drop the Linguini in Boiling Water and stir well.
    Whisk the Peanut Butter into the simmering Sauces. This will thicken quite a bit. Continue simmering over Lowest heat setting while Pasta finishes cooking.
    Cook the Linguini until " Tender ".
    Al Dente Pasta won't be good cold!
    Reserve a Cup of Pasta cooking Water and drain Pasta. Place back in the pot.
    Pour the hot Peanut Butter Sauce and 1/2C Sesame Oil over the Pasta and mix well until uniformly coated.
    If getting too thick or sauce disappearing, add the reserved Pasta Water to get a thick but creamy sauced pasta.
    Serve garnished with Scallions and more Sriracha if you like spicy.

    Spiedie Marinade/Sauce

    1/2Cup Olive Oil

    2Cup Red Wine Vinegar

    1/2Cup Worcestershire

    2T Minced Garlic

    1/2tsp Dry Basil

    1tsp Dry Oregano

    2tsp Dry Parsley

    1/2tsp Gran. Garlic

    1tsp Gran Onion

    1/2tsp Red Pepper Flake

    1T Salt

    1T Sugar

    2tsp Black Pepper

    1Cup Red Wine

    Combine all, Mix well and Divide in half to use for Marinade and Sandwich Sauce.

    Makes about 3Cups total.

    Cut 4-5Lbs Meat, any, in 1 inch cubes. Add 1/2 the Marinade/Sauce and Marinate for at least 24 hours or up to 3 days.

    Place on Skewers and Grill to desired doneness.

    Serve on Italian Bread with additional Sauce.

    Escargot in Mushroom Caps

    The Mushroom Caps.

    Lightly salt & pepper 24 Mushroom caps and roast at 400 until lightly brown and shrunk to about half size, 30-45 minutes. They will render their water and firm up. Remove from oven and allow to cool on the counter. Meanwhile, open the cans of Snails, 24 Extra Large. Drain and rinse with cold water. Drain well and pat dry on paper towels.

    For each 2 dozen Snails, I have used Roland Brand in the past.
    Pulse in a small food processor or blender until well combined:
    1 Stick Softened Butter,
    1 Shallot, chopped (a heaping Tablespoon)
    8 Cloves of Garlic, chopped
    4Tbs Chopped Fresh Flat Leaf Parsley
    1tsp Fresh Thyme Leaves
    1Tbs Wht Wine or Lemon Juice
    1/2 tsp each Salt & Blk Pepper
    Optional: 1tsp Chopped Fresh Tarragon Leaves (may be hard to find) and/or Cayenne Pepper to taste.
    Arrange the Mushroom in a baking dish. Top each cap with a Snail and a dollop of Garlic Butter, about 2 teaspoons.
    Bake at 400°F about 10 minutes or until hot and bubbly. Over cooking will toughen the Snails. Note: Double the Garlic Butter ingredients if you like to dip your giant loaf of Crusty Bread...YUM!!!
    Makes 2 Supper servings or 4 Appetizers...JJ



    Gingered Smoked Salmon Spread

    1Lb Cream Cheese...Room Temp

    1/2C Mayonnaise

    1/4C Sour Cream

    1Tbs Soy Sauce

    1tsp Hot Sauce...Sriracha (Asian) or other

    1/4tsp Black Pepper

    1Lb Smoked Salmon...or other Smoked Fish, Flaked

    1/4C Chopped Crystalized Ginger

    1/4C Chopped Scallion

    Process the first 6 ingredients until smooth...

    For Fine Spread...add remaining and Pulse to desire consistency...

    For Chunky Spread...Fold in remaining with a spatula...

    For a Change of Pace!

    Substitute... Ginger and Scallons with...

    1/4C Chopped Fresh Dill

    2T Chopped Capers

    2T Chopped Fresh Chives

    Smoked Ribs as easy as 3-2-1

    A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
    The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

    The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

    If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

    If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

    When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

    I was AMAZED...No additional sauce needed. ENJOY...JJ

    Tangy Pulled Pork Finishing Sauce

    This is more of an Eastern North Carolina style Finishing Sauce...

    2 C Apple Cider Vinegar

    2T Worcestershire Sauce or more to taste

    1/4C Brown Sugar

    1T Smoked Paprika

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

    For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

    POP Sauce

    2C Cola

    1/2C Apple Cider Vinegar

    2T Rub, whatever's on the meat.

    1T Mustard

    1T Molasses

    1T Colgin Hickory Liquid Smoke (optional)

    Add all to a pot and bring to a simmer, for 5 minutes.

    For Finishing Sauce, keep warm and add to meat.

    For Marinade, cool for 30 minutes the refrigerate until cold.

    Marinate meat overnight.

    For Glaze, reduce over low heat until syrupy. Brush over grilling meat and caramelize.

    Enough for one average butt.4

    Cream Soda and Bourbon Sauce

    1/2C Dark Brown Sugar
    1C Cream Soda*
    1/3C Ketchup
    1/3C Bourbon
    1/4C Balsamic Vinegar
    2Tbs Soy Sauce
    1Tbs Mustard of choice
    1Tbs Your Rub
    1Tbs Sriracha or Canned Chipotle Adobo Sauce
    S & P to taste
    * Cola or Ginger Ale would be great too!

    Combine all in a sauce pan. Heat over medium heat to a simmer. After 5 minutes, the sauce can be cooled for Injection. For a Glaze or Sauce, continue to simmer, stirring often, until Syrupy. Cool and refrigerate the remaining sauce...JJ

    Ok...Here you go a take on Alton Brown's Sm5oked Pulled Pork done with Liquid Smoke and in an Oven...JJ

    JJ Brown's Cheater Pulled Pork [​IMG]

    Pork Brine

    3/4C Molasses

    12oz Pickling Salt

    2Qt bottled Water

    6-8 Pound Boston Butt

    Spice Blend

    1tsp Whole Cumin Seeds

    1tsp Whole Fennel Seeds

    1tsp Whole Coriander Seeds

    1tsp Black Peppercorns

    Toast over Med Heat until fragrant and grind fine.

    1T Chili Pwd

    1T Onion Pwd

    1T Garlic Pwd

    1T Sweet Paprika

    Braising Liquid

    12oz Cola

    1/2C Apple Cider Vinegar

    1/4C Honey or Dark Corn Syrup

    1/4C Tomato Paste

    2T Molasses

    2T Mustard

    2T Liquid Smoke

    Combine and Whisk well. Set aside until needed.

    Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

    Heat 2T Oil, on Med/High, in a Saute or Cast Iron Pan* and brown each side of the pork well, 4-5 minutes per side. Turn off heat. Remove meat to a 9 X 13 Roasting Pan. Add Spice Blend to the saute pan. Stir the spices in the hot pan to bring out flavor, about 30-60 seconds. Add Braising Liquid and Whisk to combine scraping the pan. Turn on heat and Simmer the liquid a minute or two then pour over the meat. Cover the Roasting Pan with Foil an roast in a pre-heated 300°F Oven for about 1 hour per pound or until the Pork pulls easily, an Internal Temp of 205°F. Remove meat from the pot to a pan or platter and Pull the meat removing Bone and excess Fat. Skim the Fat layer from the Juices in the Roasting Pan. Return the Pulled Pork and stir well to combine. Add additional Cola or Vinegar to adjust to your taste and add moisture if needed. Serve.

    Note*: This can be done in a Dutch Oven as well...JJ

    Carolina Q Dust

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder

    1T Granulated Garlic

    1T Granulated Onion

    1T Mustard Powder

    1T Grnd. Black Pepper

    1T Grnd. White Pepper

    1tsp Cayenne Pepper, or more as desired.

    1tsp Grd. Cumin

    1tsp Dry Thyme, rubbed

    Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.

    Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...JJ

    Brisket Multi-Mop

    Change it up!

    2 C Low Sodium Beef Broth

    1C Red Wine, Beer, Coffee or Cola

    2T Worcestershire Sauce or more to taste

    1T Brown Sugar, omit if using Cola

    2 tsp Granulated Garlic

    2 tsp Granulated Onion

    2 tsp Fine Grind Black Pepper

    1 tsp Celery Salt

    1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

    1/2 tsp Grnd Allspice

    Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Makes about 3 Cups.

    Juicy Smoke-tastic Chicken and Turkey

    Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

    Mild but WildTurkey Rub

    1/4C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Gran. Garlic

    1T Gran. Onion

    2tsp Bell's Poultry Seasoning or other

    1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

    1tsp Black Pepper

    1tsp Mustard Powder

    1tsp Allspice

    1/2tsp Cumin

    Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe.

    Smokey Turkey Gravy

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Chicken Broth,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1/2tsp Dry Sage (2 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ

    Sage and Herb Sausage Dressing

    2 1/2Lbs Bread, 2 of the large sliced sandwwich loaves.

    4C Chicken Broth

    1Stk Butter

    1 1/2Lbs Breakfast or Country Sausage, 2 Rolls Jimmy Dean is good.

    2C Diced Onion, 1Lrg.

    2C Diced Celery, 4 big Ribs.

    2T Minced Fresh Sage Leaves, small bunch. (1T Dry Sage, rubbed)

    1T Fresh Thyme Leaves, 6-8 sprigs. (1tsp Dry Thyme, rubbed)

    1T Fresh Rosemary Leaves, Minced (1tsp Dry Rosemary, rubbed)

    Salt and Pepper To Taste.

    Melt the Butter in a 2Qt Pot. Add the Sausage and brown, breaking up into marble sized chunks.

    Add the Onion and Cerlery and saute until tender.

    Add the Herbs and saute until fragrant,2-3 minutes.

    Add the Chcken Broth bring to a boil, reduce heat and simmer, 15-20 minutes.

    Using a Serrated Knife, cut the bread into 3/4 inch Cubes and place in a large bowl.

    Here is where I break with tradition, because my family likes moist dense Dressing as if it came out of the Bird...

    Pour the Broth mixture over the bread and mix well.

    Pour the Dressing mix in a greased 9 X 13 baking Dish.

    Bake at 350°F for 1 hour until hot and top is Brown and Crunchy.

    Note: For a lighter Dressing, Dry the Bread Cubes in a 275°F Oven, spread on cookie sheets, toss frequently. To bake, cover the baking dish with foil and bake 30 minutes, Uncover and bake 30 minutes more to Crisp and Brown the top...

    Sweet Potato Casserole with Pecan Crumble

    3Lb Sweet Potatoes

    1/2C Brown Sugar

    1/4C Maple Syrup

    1/2C Melted Butter

    2ea Eggs

    1/4C Heavy Cream

    1tsp Vanilla

    1/2tsp Cinnamon

    1/2tsp Nutmeg

    1" Fresh Ginger, grated

    Topping

    !C Brown Sugar

    1C Flour

    1/2C Melted Butter

    1/2C Chopped Pecans

    1 1/2tsp Cinnamon

    1" Fresh Ginger, grated

    Bake sweet potatoes at 425°F until soft, 1 to 1.5 hours.

    Cool 30 minutes on the counter. Peel and mash lightly.

    Mix all filling ingredients and spread in a buttered 1 1/2 Qt baking dish.

    Combine Topping ingredients in a bowl and toss with a fork until Pea sized crumbs form.

    Top the potatoes and bake a 350°F for 30 minutes. This is good hot or cold.

    Smokey Low Fat Apple Pork Loin

    Loins are very lean so it is important to smoke them to a critical Internal Temp (IT). The addition of a Brine adds flavor, helps maintain moisture during and after cooking and tenderizes the meat. Pork Loins are the muscle that center cut Pork Chops are cut from and though internally lean, usually come with a thin layer of Fat on the top. This can be removed easily. Pork Loins are smoked Low and Slow, 225 to 250°F and depending on the thickness, usually 3 to 6", will take no more than 2 to 4 hours to get to an IT of 140 to 150°F. It is important to understand that Pork is very safe and parasite free compared to what Grandma ate and cooked to Death, an IT of 165°F or more! The USDA says modern pork is fully cooked at an IT of 145°F. Smoking to 140° then letting the meat rest 20 to 30 minutes, tented with foil, will let Carryover Cooking let it rise to 145°F. At this temp the meat will be slightly Pink which may freak out some people but is a juicy and perfectly cooked. For those that refuse to eat pink meat, smoke to 150°F with a rest and the Pork will still be moist but no pink.

    Here are a couple of Recipes you may like to try...JJ

    Apple Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24-48 hours would be better.

    Mild Bubba Q Rub (All Purpose)

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

    Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

    Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

    Apple Pork Topper

    3C Apple Sauce

    3T Dijon Mustard

    3T Brown Sugar

    2T Apple cider Vinegar

    1tsp Rubbed Sage

    1/2tsp Black Pepper

    1/2tsp Salt

    1/8tsp Cinnamon

    Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

    Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

    Ragu Bolognese

    1/2 stk Butter

    1/2lb Pancetta or Bacon, fine diced

    2C fine Chopped Onion

    1C fine Chopped Carrot

    1C fine Chopped Celery

    2ea lrg Cloves Garlic, minced

    4lbs Venison Sausage, remove casing and dice.

    6oz Tomato Paste (small can)

    2C Milk

    2C White Wine or Chicken Broth

    6-8 ea Fresh Basil Leaves, cut into thin ribbons.

    Salt & Pepper to taste

    Pinch Red Pepper Flakes, optional

    Grated Parm Reggiano

    Melt butter in a heavy sauce pot.over med heat.

    Add bacon and render, and red pepper flakes if using.

    Add veg and sweat until onion is translucent but not brown.

    Increase heat to high and add sausage. Saute until it begins to brown.

    Add tomato paste and saute until it darkens slightly, about 2-3 minutes.

    Add milk and wine or broth.

    Bring to a boil, reduce heat, partially cover and simmer 2 hours or until reduced to desired thickness.

    Add more milk or water if needed.

    Stir in Basil, sample and add Salt and Pepper to taste.

    Serve over your favorite Pasta topped with Parm Reggiano.

    Porky Pasta Sauce

    4-5Lbs Pork Country Style Ribs or Butt, cut in 2x2 pieces ( This is a Min. up to 8lbs won't hurt, Bones Too! )

    2T Olive Oil

    2C fine Chopped Onion

    1C fine Chopped Carrot

    2-3ea lrg Cloves Garlic, minced (1Tbs)

    2ea 28oz. Cans Diced Tomatoes

    12oz Tomato Paste

    12oz Red Wine

    tsp Oregano

    1tsp Salt

    1tsp Black Pepper

    1 14oz can or homemade Broth.

    1C Fresh Basil Leaves, torn (Big handful.)

    1T Sugar if needed.

    Lots of Parm Reggiano Cheese for pasta

    Heat oil in a large Heavy Bottom 12Qt Stock Pot.

    Brown meat on all sides, 6-7 pieces at a time. Set aside.

    Saute Veg until Onion is translucent and golden.

    Add Tomato Paste and saute until it darkens slightly.

    Add wine and reduce 5 minutes to concentrate flavor.

    Add Meat and remaining, except Basil and Sugar.

    Bring to a Boil, reduce Heat and simmer, uncovered, until meat is nearly falling apart. About 3 Hours.

    Stir every Ten Minutes, scraping the bottom of the pot to keep from burning.

    When meat is Fork Tender, Add Basil and adjust seasoning. If too acidic add sugar to taste.

    Serve Sauce over your Fav pasta and meat on the side. Top with Cheese.

    Grandma's Meatballs

    1Lb Ground Beef
    1Lb Ground Pork
    1Cup Grated Onion, or pureed.
    4-5 Cloves Minced Garlic, can be pureed.
    2C Italian Breadcrumbs
    2ea Large Eggs
    1/2C Milk
    1C Parm Reggiano Cheese
    1tsp Dry Oregano
    1tsp Black Pepper
    1tsp Table Salt
    Optional: 1-2tsp Red Pepper Flakes

    Mix all until well combined but not getting pasty like sausage. This keeps them tender.
    Add some water to a bowl or Deep plate. Dip you hands in the water, pull off the desired size meat balls, 1oz, Ping Pong ball size, 2tsp Golf ball size. Roll into balls.
    Place the Meatballs in a greased baking dish. Bake at 350°F for 30 minutes or Pan Fry until brown and cooked to 160°F. Add to simmering sauce the last 30 minutes or serve just topped with sauce and more grated Parm on the side.
    Makes about 48 1oz or 24 28oz meatballs

    Pork Chili Verde

    2C Diced Onion

    1C DicedTomatillo (3-4)

    1/4C Fine Diced Jalapeno

    1/4C Fine Diced Garlic

    3T Bacon Grease

    Saute above until tender and add next 10 ingredients.

    4Lbs Smoked Pork Butt, coarse chopped or pulled in 1-2" chunks.

    5lbs Green Chiles, Roasted, Peeled and Chopped

    2T Soy Sauce

    1T Ground Ancho or Guajillo, or Pascilla or Dark Chili Powder

    1T Grnd Cumin

    1T Mexican Oregano

    1T Grated Piloncillo or Brown Sugar

    2tsp Grnd Black Pepper

    1tsp Kosher Salt

    1tsp Grnd Coriander Seed

    1-2C Chicken Stock, or as needed.

    1/2C Masa Harina or Fine Corn meal.

    Optional: 1 1/2Lb " C " Size New or Red Potatoes, halved.

    Bring Chili to a boil, reduce heat and simmer 1 hour.

    Skim off Grease and reserve 1/4Cup.

    Combine Grease with Masa in a small pan over low heat. Stir together, 1-2 minutes to make a Roux.

    Gently whisk the Masa Roux into the Chili Verde and stir in well.

    Add Potatoes if using.

    Simmer an additional hour or until desired thickness.

    Serve garnished as desired. Makes about 1 Gallon.

    Garnish:

    Chopped Cilantro

    Chopped Green Onions

    Crema or Sour Cream

    Smokin' Butt Chili

    4lb Smoked Pork Butt

    3C Chopped Onion

    2T Minced Garlic

    Evoo as needed

    4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, peeled and chopped

    12oz Tomato Paste

    1/4C Brown Sugar

    1/2C Dark Chili Powder...OR... Run for the Border Rub.

    2T New Mex Chili Powder or Smoked Paprika

    1T Mex Oregano

    1T Grnd Cumin

    1tsp Grnd Allspice

    1tsp Grnd Cinnamon

    1tsp Cayenne or to taste, this is Mild.

    1tsp Black Pepper

    2T Beef Base or Bouillon

    2-28oz cans Diced Tomatoes

    12oz Favorite Beer

    Optional...2-4 14oz cans Beans of choice, drained and rinsed.

    This Chili is truly mild. For Actual Smoke add 1 Can Chipotle in Adobo, pureed and/or 3-4tsp's Cayenne or Crushed Red Pepper flakes for HOT.

    Saute onions in evoo until golden add garlic and tomato paste and saute until starting to brown.

    Add brn sugar and all spices, saute about 5 minutes to awaken flavors.

    Add the Green Chilies,Tomatoes, Beer, Base and Pulled Pork. Bring to a boil, reduce heat and simmer until flavors combine and Chili is reduced to desired thickness.

    Add Beans if using and continue to simmer until hot.

    Adjust seasoning and Serve.

    I would Smoke the Butt to 180*F IT and cube it then let it finish to falling apart in the Chili.

    Good stuff enjoy...JJ

    Double J Ranch Beans

    Goes great with the Chili!

    1Lb Pinto Beans, sorted and rinsed

    6ea Ancho Chiles. See Note*

    6ea Guajillo Chiles

    2T Bacon Grease

    1C Diced Onion

    6ea Garlic Cloves, minced

    1can Rotelle Tomatoes and Green Chiles.15oz.

    1T Smoked Paprika

    1T Brown Sugar

    1tsp Apple Cider Vinegar

    1/2tsp Cinnamon

    1/2tsp Allspice

    1/2tsp Cumin

    1/2tsp Oregano

    1C Water

    6C Beef Broth

    S & P to taste

    Soak the Beans overnight and drain.

    Toast the Chilies in a pan over med/high heat until they blister and just begin to brown.

    Remove the stems and seeds and grind to powder in a coffee grinder.

    Saute the Onions in Bacon Grease until soft.

    Add Garlic and saute 2-3 minutes or until the Garlic is fragrant but not brown.

    Add the ground Chilies Herbs and Spices and saute 1-2 minutes.

    Add the Tomatoes and Water. Bring to a boil, reduce heat and simmer 15 minutes.

    At this point you can puree this mix for a smooth sauce or leave chunky and proceed.

    Add Beans and Broth. Simmer until the beans are tender, about 2 hours, adding water as needed so the pot does not go dry.

    Add Salt and Pepper to taste.

    Makes about 6 cups Beans or 10-12 Servings

    Note*...You can substitute 1/2 Cup of your favorite Dark Chili Powder for the ground Chiles.

    Chipotle Glazed Smoked Jalapeno Meatloaf

    2Lbs Ground Beef or 1/2 & 1/2 Beef and Pork.

    1 1/2 C Italian Seasoned Bread Crumbs.

    1 Envelope Lipton Onion Soup Mix, See Note*

    2ea Eggs

    1 - 4oz can Chopped Green Chiles.

    1/3C Ketchup

    1/3C Milk

    2-4ea Jalapeno Chiles, seeded and chopped.

    1tsp Ground Black Pepper

    1tsp Worcestershire Sauce

    Topping

    1 - 4oz can Chipotle Salsa or Chipotle's in Adobo, seeded and pureed or minced until super fine.

    3T Brown Sugar

    1T Spicy Brown Mustard or other

    1tsp Soy Sauce

    Place the meat in a large bowl. Combine Topping ingredients and set aside. Combine the remaining meat loaf ingredients in a Food Processor and puree to the desired consistency leaving the Jalapenos chunky if desired. Add the mix to the meat and and knead until well combined and the mix gets tacky. Shape the Loaf, place in a shallow pan, 9" X 13" sprayed with PAM, and Smoke at 225-250°F for 1.5 hours. Cover the Meatloaf with the Topping and continue smoking for another 30 to 60 minutes, brushing more topping on every 10 minutes until the IT reaches 160°F. Allow the meat to rest 20 minutes, tented with foil, and serve. Microwave any remaining Topping until hot and drizzle over the sliced meatloaf...Enjoy...

    NOTE*...If you don't have or don't like the Onion Soup mix, you can substitute, 2T Dry Onion Flakes or 1C Chopped Fresh Onions, 2T " Better Than Bouillon " Beef Base and 1T Soy Sauce.

    Cajun Rib Tickler

    1C Tubinado or Dried Brown Sugar*

    1/4C Paprika**

    2T Kosher Salt

    2T Garlic Powder

    2T Onion Powder

    2T Mustard Powder

    2T Chili Powder

    2tsp Black Pepper

    1-2tsp Cayenne

    2tsp Dry Oregano

    2tsp Dry Thyme

    2tsp Cry Celery Flakes

    1tsp Celery Seed

    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

    Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

    ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

    Mix and store in an air tight container...JJ

    Chipot-i-le Desert Dust

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    2T Chipotle Powder

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1T Cocoa Powder

    1tsp Black Pepper, more if you like

    1tsp Thyme

    1tsp Oregano

    1/2tsp Grnd Allspice

    Makes about 1Cup.

    Run for the Border Rub

    One for the Chili Heads!

    2T Kosher Salt
    2T Ancho Chile Powder
    1T Chipotle Powder
    1T Oregano, Mexican is preferred
    1T Gran Garlic
    1T Gran Onion
    1T Black Pepper
    1T Cayenne
    1-2tsp Gnd Cumin
    1tsp Cocoa Powder
    1/2tsp Cinnamon

    Optional:
    2T Turbinado Sugar (Sugar in the Raw)
    Makes 3/4 to 1Cup Rub.

    This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients are available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. Start with 1/2C per gallon and adjust to taste...JJ

    Shrimp Fajita Marinade

    1/4C Red Wine Vinegar or Fresh Lime Juice
    1/4C Olive Oil
    2T Soy Sauce
    2T Brown Sugar
    1T Chili Powder
    1tsp Oregano, Mexican preferred.
    1/2tsp Kosher Salt
    1/2tsp Black Pepper
    3-4 Cloves Garlic, Minced.

    Combine all and whisk well. Set aside.
    Clean Shrimp and add to marinade.
    Marinate 30 minutes and drain Shrimp.
    Thread on soaked bamboo skewers.
    Smoke or Grill as desired till just cooked through.
    Makes about 3/4 Cup, enough for 1-2 pounds of Shrimp.
    NMarinadeote: Great on Chicken and Beef also. 8 to 12 hours.

    Three Amigos Wing Sauce

    1/2Stk Butter
    1tsp Minced Garlic, 1-2 cloves
    1/4C Agave Syrup or Honey
    1/4C Jalapeno Tabasco sauce
    2T Sriracha Sauce
    2T Hotter Texas Pete or other Cayenne Hot sauce
    1T Lime Juice
    1T Ketchup
    1tsp Lime Zest, finely grated.
    1/4tsp Salt
    1oz Tequila (optional)

    Melt Butter over medium heat and add Garlic. Saute until fragrant, about 1 minute.
    Add remaining ingredients, bring to a simmer.
    Remove from heat, cool 5 minutes and puree in a blender to emulsify.

    Makes about 1 Cup.

    This is a popular recipe I have done with Pork, Brisket or just Hamburger. Depending on what I have on hand I will mix the meats...

    Coffee Q Rub

    1/2C Sugar in the Raw (Turbinado)
    2T Sweet Paprika (Hungarian)
    2T Fine Ground Coffee
    1T Kosher Salt
    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
    1T Granulated Garlic
    1T Granulated Onion
    1T Black Pepper, more if you like
    1tsp Ground Coriander
    1tsp Ground Dill Seed
    1/2tsp Grnd Allspice

    Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

    Bubba Beef Rub

    Good on anything Beef. Burgers and Steaks too!

    2T Turbinado Sugar
    2T Kosher Salt
    2T Black Peppercorns
    1T Coriander Seed
    1T Dill Seed
    1T Dry Minced Onion
    1T Dry Minced Garlic
    1T Dry Lemon Peel (optional)
    1tsp Allspice Berries
    1tsp Dry Thyme Leaves
    3 Bay Leaves, crumbled

    1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder.

    Add Cayenne if more heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

    Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

    Smokey Au Jus
    1- Lg Onion,
    4-5 Carrots,
    3-4 Ribs Celery
    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,
    1/2tsp Dry Thyme (4-5 sprigs Fresh)
    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

    KC Bubba Q Juice

    2C Ketchup
    1/2C Brown Mustard (Gulden's)
    1/4C Apple Cider Vinegar
    1/2C Molasses
    2C Dark Brn Sugar
    1T Tomato Paste
    1T Your Rub
    1-2tsp Liquid Smoke
    1tsp Worcestershire Sauce

    Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
    Use or pour into a sterile jar and refrigerate for up to 4 weeks.

    Makes 3 1/2 Cups.

    Honey Dijon Bubba Q Sauce.

    1C Dijon Mustard
    1C Honey
    1/2C Yellow Mustard
    1/2C Ketchup
    1/2C Cider Vinegar
    1/2C Molasses
    1/2C Brown Sugar
    1T Worcestershire
    1T Paprika
    1 tsp Granulated Garlic
    1 tsp Granulated Onion
    1 tsp Cayenne
    1 tsp Black Pepper
    1/2 tsp Oregano
    1/2 tsp Thyme
    1/2 tsp Kosher Salt
    1/4 tsp Allspice
    1/4 tsp Cumin
    Mix, simmer 5 minutes and cool.
    Makes about 4 Cups.

    Yellow Bubba Q Juice / South Carolina Style

    2C Yellow Mustard
    1C Cider Vinegar
    1/2-1C Brown Sugar
    1-2T Sriracha or other Hot Sauce
    1tsp Blk Pepper
    1tsp Gran. Garlic
    1tsp Gran. Onion
    1/2tsp Salt
    1T Worcstershire
    Cayenne Pepper to taste
    Combine all and simmer to combine flavors. Reduce to desired thickness.
    Makes 3 Cups.

    Red Bubba Q Juice / Lexington NC Style

    2C Cider Vinegar
    1C Ketchup
    1/4C Texas Pete or other Hot Sauce
    1/2C Brown Sugar
    1tsp Gran. Garlic
    1tsp Gran, Onion
    1tsp Blk Pepper
    1tsp Salt
    1T Worcestershire Sauce
    Cayenne to Taste
    Combine all and simmer 5 minutes to combine flavors.
    Makes 3 Cups

    Give this a shot...JJ

    St. Louis Bubba Q Juice

    1 1/2C Ketchup
    1C Cider Vinegar
    1/2C Water
    1/4C Tomato Paste
    1/4C Diced Roasted Red Pepper from a Jar (1-2 each)
    1/4C Texas Pete or other Hot Sauce
    1/2C Brown Sugar
    2T Yellow Mustard
    1tsp Gran. Garlic
    1tsp Gran, Onion
    1tsp Blk Pepper
    1tsp Salt
    1T Worcestershire Sauce
    Cayenne to Taste

    Combine all and simmer 10 minutes to combine flavors. Adjust sweetness or heat to your taste. Let cool and Puree.

    Makes about 3 Cups.

    White Bubba Q Juice /Alabama Style

    3C Mayonnaise, Hellman's (Hey I'm a Jersey Boy!)
    1/2C Apple Cider Vinegar
    1/4C Honey or 3T White Sugar
    1T Horseradish, prepared
    1tsp Celery Seed, ground
    1tsp Salt
    1tsp Black Pepper
    1tsp Onion Powder
    1/2tsp Garlic Powder
    1/2-1tsp Cayenne Pepper
    Dash of Worcestershire Sauce

    Whisk all ingredients together until well combined. Taste and adjust Sweet, Sour, Salt and Heat to your taste. Refrigerate at least two hours for flavors to meld. Divide, with half to be brushed on the meat during the last half hour of the cook and the remaining half to be used as a Dip at the table.

    Makes about 4 1/2 Cups Sauce. NOTE: This makes a great Dressing for Cole Slaw as well...J

    BLUEBERRY BUBBA Q JUICE

    1 Quart Ripe Blueberries
    2 Each Shallots, Peeled and Sliced
    1 Large Clove Garlic, Peeled and Sliced
    1 TBS Butter
    1 CUP Balsamic Vinegar
    1/2 CUP Water
    1/2-1 CUP Packed Brown Sugar
    1 TBS Molasses
    1 TBS Dijon Mustard
    6 oz Heinz Chili Sauce or Ketchup
    6 Each Large Basil Leaves, torn

    Wash blueberries, set aside.
    Melt the butter in a large sauce pan. Add the shallots and garlic, saute until soft but not browned.
    Add the blueberries, vinegar and water to the sauce pan. Bring the berries to a boil, reduce heat and simmer the berries until soft.
    Add the remaining ingredients stirring until well combined, simmer for 5 minutes.

    Add the sauce to a food processor and puree until smooth. Return the sauce to the sauce pan. Simmer until desired thickness, adjust seasoning with salt, pepper. Add additional sugar, vinegar or hot sauce to taste. Cool and store in refrigerator for up to one month.

    Yield: approximately 1 quart.

    Korean Bubba Q Juice

    1/4C Gochujang, Korean Red Pepper Paste**
    1/4C Soy Sauce or Fish Sauce
    1/4C Honey
    2T Mirin, Sweet Rice Wine
    2T Rice or White Vinegar or as needed
    1T Toasted Sesame Oil
    1T Garlic, minced fine.
    1tsp Grated Fresh Ginger
    1T Peanut Butter (optional)*
    Water as needed

    Combine Gochujang, Soy Sauce, Honey, Mirin and Rice Vinegar.
    Whisk until combined and set aside.
    Add the Sesame Oil to a sauce pan and heat over medium heat.
    Add the Garlic and Ginger and saute briefly until fragrant.
    Add the sauce ingredients to the pan and bring to a simmer, stirring frequently.
    Simmer to desired thickness adding Water as needed.
    Taste and adjust adding more Vinegar or Honey to taste.
    Makes about 1 Cup Sauce.

    *Note: If using Peanut Butter, thin with water or Mirin until pourable then combine with the first group of ingredients. Some recipes add Ketchup but it is not traditional.

    **Gochujang can be pretty spicy. You may try 1-2T to start then add to taste.

    Zesty Apricot Glaze n' Sauce

    1T Veg Oil
    1/3C Ketchup
    1/4C Fine Diced Onion
    1/4C Red Wine Vinegar
    1/4C Honey
    1T Soy Sauce
    1tsp Grated Fresh Ginger
    1tsp Worcestershire Sauce
    1tsp Molasses
    1tsp Smoked Paprika or regular
    1/2tsp Dry Mustard mix in 1tsp Water, set aside.
    1/2tsp Celery Salt
    1/2tsp Black or White Pepper
    1/4tsp Cayenne or Chipotle
    1ea Clove Garlic, minced
    12oz Apricot or Peach Preserves*

    Optional:1 pinch to 1/8tsp Chinese 5 Spice, Cinnamon, Clove, Allspice, Garam Masala or Curry Powder
    Place a small pan over low heat and add the 1T Oil.
    Add the Onions, Ginger and Garlic. Sweat just until tender and fragrant, about 2 minutes. Set aside to cool.
    Combine all but the Preserves in a Food Processor.
    Puree until just combined.
    Add the Preserves to the Processor and Pulse to combine.
    Place all back in the pan you used to sweat the veg and gently simmer to reduce to desired thickness.
    Adjust Sweetness and Seasoning, adding Sugar/Vinegar, Salt and Pepper or Cayenne to your Taste.
    Makes about 2 1/2 Cups. Store in Refrigerator..
    Note*...Just about any Fruit Preserves would work. Pineapple, Peach/Mango, Orange Marmalade, or mix 'em up....JJ

    Real Deal Jerk Marinade/Mop

    2C Chopped Scallion (2 Bunch)
    1C Diced Onion
    1/2C Chopped Jalapeno or 4Ea Habanero (HOT)
    1/2C Olive Oil
    1/4C Soy Sauce
    1/4C Molasses
    2T Fresh Minced Garlic
    1T Fresh Thyme Leaves
    1T Fresh Grated Ginger, about 1 inch.
    1Ea Lime, Juice and Zest
    2tsp Kosher Salt
    2tsp Ground Black Pepper, about 12 Peppercorns
    2tsp Ground Allspice, about 10 Whole Berries
    1tsp Ground Cinnamon, 1stick grated
    1/2tsp Ground Nutmeg, freshly grated

    Smokey Mild Harissa

    1ea Roasted Red Peppers. See below.
    4ea Dried Ancho Chiles*
    2ea Dried Guajillo Chiles*
    2ea Heads Garlic, Roasted
    1T Smoked Paprika
    1T Tomato Paste
    1T Lemon Juice
    1tsp Lemon Zest
    1tsp Coriander Seed
    1tsp Caraway Seed
    1tsp Cumin Seed
    1tsp Sugar
    1tsp Kosher Salt
    1/2tsp Black Pepper
    1/4C Olive Oil, or as needed

    Optional: A Handful Cilantro Leaves and/or Mint Leaves. Substitute 1T minced Preserved Lemon for the Lemon Juice, Zest and Salt
    Heat an Oven to 400°F. Cut a bit of the top of the Garlic heads off to expose the cloves.
    Place the Garlic heads on 12" of Foil, drizzle with Olive Oil, seal up the foil and roast the Garlic 30 minutes or until soft.
    Soak the Chiles in 2C Boiling Water for 30 minutes. When soft remove the stems and seed.
    Place the Red Pepper over the flame of a stove. Burn the skin until very black on all sides.
    Place in a plastic bag, seal and let cool. Wipe the burnt skin off and remove seeds, rinse if desired.
    Place the Spice Seeds in a small pan and Toast over Med/High heat until fragrant.
    Dump the seeds in a cheapo Coffee Grinder and grind into a powder.
    Place all the ingredients but the Olive Oil in a Food Processor.
    Puree the ingredient, stopping to scrape the bowl down a few times.
    When well pureed, Drizzle the Olive Oil in while the processor is running. Process, adding Oil, to desired thickness.
    If too thick, you can add the Chile soaking liquid as needed.
    Adjust Seasoning. Place the Harissa in a jar and cover with a thin layer of Olive Oil.
    Cover and refrigerate. Will keep about 6 weeks if you keep the Harissa covered in Oil.
    Makes about 1 Cup.

    Note* The Chiles are available in some Grocery Stores, at Mexican Grocers or Online. Leftover Dry Chiles keep a year or more and are used in many Mexican dishes and in Chili con Carne.

    Pit Chicken aka, Roadside Chicken

    This Chicken is Grilled/Smoked and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version

    Pit Chix Basting Sauce

    2C Apple Cider Vinegar
    1C Olive or other Oil
    2T Worcestershire Sauce or more to taste
    1/4C Brown Sugar
    1T Smoked Paprika
    2 tsp Granulated Garlic
    2 tsp Granulated Onion
    2 tsp Fine Grind Black Pepper
    1 tsp Celery Salt
    1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
    1/2 tsp Grnd Allspice
    2Lrg Egg Yolks

    I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there.

    This stuff is Tangy with a Sweet and Spicy Finish. If you wish, instead of Brining, you can make a Double batch and add 1T Kosher Salt to half. Marinate the Chix for 4-6 hours with the salted half of the Brine/Basting Sauce then use the rest to baste during the Cook.

    I would squirt the Sauce on with a Sports Bottle about every 15-20 minutes and used all but 1/2 cup that I took to the Table to add a fresh Punch of flavor. Great Stuff!...JJ

    Killer Corned Beef Brine

    1Gal Cold Water
    1/2C Morton Kosher Salt (3/4C if DC)
    1/4C Pickling Spice
    1C Diced Onion
    4 Cloves Garlic, chopped.
    1Ea Carrot, diced
    1Ea Rib Celery, diced
    1T Fresh Thyme Leaves (1tsp Dry)
    2T Brown Sugar
    1T Cure #1

    Toast the Pickling Spices in a dry 2 Qt Pot over medium heat until fragrant.
    Add 1Qt of the Water and the remaining EXCEPT the Cure #1.
    Bring to a Boil and simmer 5 minutes.
    Add this " Tea " to the remaining 3QT Cold Water in a food safe container and stir in the 1T Cure #1.
    Measure the thickness of the meat at the thickest point.
    Brine One Day for each 1/2 inch of thickness of the thickest part.
    Soak completely submerged, weight down with a bag of water.
    Everything may fit in a Ziplock 2 Gallon Bag if you don't have a Food Safe Container.
    Place Bag in another container or roasting pan in case of leaks.

    Quick Corned Beef to Pastrami

    Most Grocery Stores sell Corned Beef Brisket but Flat and Point portions. The Flats are usually trimmed very lean and the Points are quite a bit more fatty but MUCH more flavorful and tender! These cuts can be made into Pastrami in just a few hours of smoking and make great sandwiches, especially Rubens. Purchase either cut and soak in fresh water for one to two hours to remove some of the salt. Apply a thin coat of Yellow Mustard then generously apply the Pastrami Rub. You can rest over night or go directly into the smoker. Smoke at 250 to 275°F to an Internal Temp (IT) of 190°F or until a Toothpick slides into the meat easily. This can take 6+ hours depending on cut. To speed the process up you can Smoke the meat for 4 hours then Steam the meat until it is tender. If you wish you can Smoke and Refrigerate the meat one day and then steam it tender up to 5 days later.

    Better 'en NY Pastrami Rub

    2T Turbinado Sugar
    2T Black Peppercorns
    1T Coriander Seed
    1T Dill Seed
    1T Dry Minced Onion
    1T Dry Minced Garlic
    1tsp Allspice Berries
    1tsp Mustard Seed
    1tsp Dry Thyme Leaves
    3 Bay Leaves, crumbled
    1tsp Juniper Berries

    All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.
    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

    This was some some seriously Good Eats...Enjoy...JJ

    Smoked Shrimp Salad

    1Lb 21/25 ct Shrimp, peeled
    2T Mild Bubba Q Rub
    1/4 to 1/2C Mayo
    1/2C Chopped Celery
    1-2T Minced Onion
    Dash Worcestershire
    Additional Rub to taste.
    Hot Sauce to taste, (optional)
    Toss Shrimp with Rub. Layout the Shrimp in a single layer on one of A-MAZE-N Products Q-Matz and Smoke at 225*F for 25 minutes, cool and dice.
    Combine all and chill until needed...JJ

    Smokey Pimento Cheese

    4oz Jar Chopped Pimento
    8oz Smoked Extra Sharp Cheddar Cheese, grated
    8oz Smoked Pepper Jack Cheese, grated
    4oz Cream Cheese, room temp
    1/2C Mayo
    1T Grated Onion
    Salt and Pepper to taste

    Smoke Cheese is tasty but requires advanced preparation. Smoke the cheese for up to two hour, with mild wood, keeping the Smoker Temp BELOW 90°F or the cheese will melt. Wrap tightly or Vac-seal and let the cheese age in the Refer a minimum of TWO WEEKS! Longer is even better, up to 1 year...As if you could stay away that long. If eaten without the rest the smoke flavor is harsh, bitter and nasty tasting
    To assemble drain the juice from the jar of Pimentos
    Combine with the remaining ingredients and mix until smooth and uniform...JJ

    Smoked Crab Cakes...Thriller not Filler!

    2Lb Crab Meat...picked over to remove any shell fragments...Try using a Black Light...Makes 'em GLOW!
    2lg Eggs
    1 1/2C Low Fat Mayo
    2C Panko Bread crumbs or 1C Plain or Seasoned Bread Crumbs
    1/2C Scallion...Fine dice, about six each
    1/2C Roasted Red Pepper... Fine dice, one medium
    2T Roasted Garlic...About 8-10 cloves mashed
    2tsp Old Bay
    1/2tsp Black Pepper
    1T Lemon Juice

    Cut the top off a head of Garlic place on Foil, drizzle with Olive Oil. Wrap the foil tightly around the garlic and roast at 350°F until soft and golden brown, about 1 hour. Let cool and squeeze the head to extract all the cloves. Mash with a fork.
    Combine all but the Crab and rest 15 minutes for flavors to develope and Bread Crumbs to soften.
    Gently fold in Crab Meat.

    Measure out 4 ounce portions and form cakes. Place cakes on one of A-MAZE-N Products Q-MATZ and smoke at 275 to 300°F 30 to 40 minutes with a mild smoke. Remove to a 350°F Oven and bake to an Internal Temp (IT) of 160°F or until golden brown.

    Makes about 12 each...JJ

    This ain't Smoked but sure does go Great with Q!...

    Smokin' Great SANGRIA!

    In a Pitcher large enough to hold a Gallon plus Fruit, combine...
    1C Brandy or more...cheapo E&J, Christian Bros.
    1C Triple Sec...orange liqueur.
    2C Apple Juice or Cider
    2C Orange Juice...Fresh or Simply Orange
    1-2 Sliced Oranges...Lemons and Limes, Optional.
    1-2 Diced Apples
    2 1/2Qt Red Wine...Riunite Lambrusco is my fav.

    *NOTE* You will use most of the 3 Liter Bottle. Or if you have room, dump it all!

    Additionally, if you choose a really Dry Red Wine, you may need to add a bit of Sugar. The Lambrusco is on the sweet side so no additional sugar is needed.
    Mix well and CHILL WELL...I stick it in the Freezer for an hour or more.
    "CAUTION" This goes down smooth and will kick your BUTT!

    DRINK RESPONSIBLY....Please!?!

    Enjoy...JJ

    Pozole Rojo

    Stock/Broth

    3-4Lbs Chicken on the Bone or 5-6Lbs Pork Country Style Ribs, Trotters and Fresh Hocks. (If just using CSR's 3-4Lbs is plenty)
    1Lrg Onion (8oz), Chopped
    1Lrg Rib Celery, Chopped
    1Lrg Carrot, Chopped
    3ea Whole Cloves Garlic
    2ea Sprigs Thyme
    1ea Bayleaf
    5ea Stems of Cilantro
    1tsp Kosher Salt
    8Cups Water, or to cover meat.

    The Soup Ingredients

    2ea Ancho or Mulato Chiles
    1ea Pasilla Chile
    1ea Guajillo Chiles
    Other Chiles as desired totaling 1-2oz
    2C Diced Onions (1Lrg)
    2C Diced Celery (2-3 Ribs)
    2T Tomato Paste
    3ea Cloves Garlic, minced
    1tsp Fresh Thyme Leave (2-3 Sprigs)
    1tsp Dry Mexican Oregano, or other.
    2-3tsp Kosher Salt
    1tsp Grnd Black Pepper
    1/2tsp Grnd Cinnamon (1/2 Small Stick)
    1/4tsp Grnd Cloves (4-5 Whole)
    1/4tsp Grnd Cumin, or more to taste
    1-14oz Can Diced Tomatoes
    2-30oz Cans Posole, drained

    The Garnishes

    Sliced Red Radishes
    Diced Sweet Onion
    Shredded Cabbage
    Diced Avocado
    Lime Wedges
    Cilantro Leaves
    Queso Fresco or other Grated Cheese (Jack,Cheddar, Etc.)
    Crema* or Sour Cream

    Heat a 4Qt pot over high heat and add 2-3Tbs Fat of your choice and brown the meat, remove it to a plate and if there is a lot of additional fat rendered remove some, keep it, until you are left with about 2Tbs in the pot. At this point add the vegetables and saute them until golden. If the Garlic Cloves are getting too brown, remove and add back later. I ALWAYS sweat or saute my aromatic vegetables for soups and stocks because it creates and concentrates a ton of flavor that you can't get by adding raw veg to soup. For light colored soups, just sweat them over med/low heat until softened a bit. For dark soups saute until golden or even brown. Time to add the Water, fairly quickly as it's going to spit and pop, and the herbs. Scrape the bottom of the pot to get all the brown goodness that accumulated on the bottom of the pot. Add the meat to the pot, bring everything just barely to bubbling, reduce the heat to low and skim any floating scum. Cover the pot and simmer until the meat is tender and easily removed from the bones. If the level has dropped add some water. Now cooked, remove the meat to cool until it can be handled. Strain the stock into another pot, to remove the veggies, and keep warm. This stock contains little Salt so the flavor will be flat and not that good, we will fix this later. Reheat the 4Qt pot and add 2-3Tbs of the reserved fat. Add the remaining Onions, Celery and Tomato Paste. Saute these just until the tomato paste begins to darken. Add the Garlic and saute another minute. Add the Stock and all remaining ingredients, Except the Meat. Bring to a boil reduce the heat to low and simmer the until the Celery, Onions and Posole are tender but still firm. Adjust seasoning adding more Salt and Pepper to taste. Add the meat to the soup, turn up the heat, bring the soup back to a simmer and Serve in big bowls with all the Garnishes on the side so everybody can customize the Pazole to their tastes...The Recipe Serves 4-6...Enjoy!...JJ

    Flour Tortilla's

    3C King Arthur Unbleached All Purpose Flour
    1tsp Baking Powder
    1tsp Kosher Salt (3/4tsp Fine Sea or Table Salt)
    1/3C Cold Lard
    1 1/4C Water,

    Add Flour, Baking Powder and Salt to a bowl and combine. Cut or break the Lard into 1/2 +/- inch pieces and add to the flour. Cut in the lard until you have coarse crumbs. With the mixer or Food Processor running add the Water in a steady stream and allow to mix/knead in. If after 5 minutes mixing there is dry flour or dry flakes of dough, add 1T more water. If the dough is sticky, add 1T more flour. Continue kneading for another 5 minutes until smooth. Weigh and divide the dough. For 8" Tortillas, divide weight by 16. For larger Tortillas, divide by 12.

    Crema (Mexican Style Sour Cream)

    2C Heavy Cream
    2T Buttermilk

    Warm the Hvy Cream to 90°F.
    Stir in the Buttermilk.
    Pour the mixture in a clean, dry jar.
    Place the lid loosely on top and let it ferment 24 hours, not just overnight, in a warm place.
    If thickened,Tighten the lid, shake it up and refrigerate overnight before using.
    If not thickened, try adding 2T more Buttermilk and let rest another 24 hours.
    For use, stir the Crema and drizzle over Pozole or anything that you like to top with Sour Cream.
    Crema is nicely Tangy but not as sour as Sour Cream.

    Green Chile Sauce

    Makes about 2 Cups relatively mild sauce, depending on Jalapenos. Add Hotter Chiles to your taste.

    2Tabs Oil
    1C Diced Onion
    4ea Cloves Garlic
    4ea Pablano Peppers
    4ea Jalapeño Peppers*
    8oz New Mexican or Anaheim Chiles**
    1/2tsp Cumin
    1/2tsp Black Pepper
    1/2tsp Marjoram or Oregano
    1ea Chicken Bouillon Cube
    1C Water
    Small Handful Cilantro, finely minced.
    1/4C Heavy Cream

    Roast and peel chiles, Chop fine.
    Saute onion and garlic until soft and slightly golden in a 12" pan.
    Place all but Cilantro and Cream in the pan and simmer until soft and water evaporates.
    Puree the vegetables until smooth. Add a little water if needed. If too thin return to pan and reduce.
    Add Cilantro and cream, stir to combine.
    Season to taste.
    * If jalapeños are mild add more and use less Pablano.
    ** Fresh Chiles are best but use Canned Green Chiles, out of season.

    Flame Roasted Salsa

    8 oz Ripe Roma Tomatoes, about 3.
    1-2 ea *Jalapeños (or 1-2 Canned Chipotle's)
    2-3 ea Lrg Cloves Garlic, peeled
    1 ea Small Onion, peeled
    A Handful of Cilantro Leaves
    1/2tsp Oregano
    1/2tsp Black Pepper
    1/2tsp Salt

    Place the Veggies on a baking sheet.
    Place the tray 4 inches below your Broiler and Broil, turning occasionally, until Blistered and Splotchy Black, about 5 minutes. A Veggies Basket on your Grill works too.
    Remove from heat and let cool enough to handle. Cut the Root from the Onion and Seed the Jalapeño , if desired.
    Place all in a Blender, cover, and Puree.
    Adjust thickness, as desired, with a little water if needed.
    Adjust Seasoning and Serve.
    Store in the Refer for 3-5 days.
    MAKES about 2 Cups.
    NOTE*: If you don't want any Heat, substitute an Anaheim or Pablano Chile for the Jalapeño. A small can of, drained, Green Chiles, works as well. All these have Good Flavor but generally no Heat.

    Wonton Soup Master Broth

    1-3 to 4Lb Whole Chicken* or Backs and Parts
    2-3Lbs Pork Rib Tips* or Pork Bones with meat.
    4oz Shrimp Shells, leave out if any allergies.
    1/4C Soy Sauce
    1C Diced Onion
    3ea Carrots
    3ea Ribs Celery
    3-4ea Dry Shiitake mushrooms
    2" Fresh Ginger Root
    1 Bnch Scallions
    4ea Cloves Garlic
    1tsp Black Pepper
    1/2tsp White Pepper
    Salt, to taste
    1 1/2Gal Water

    Rough chop all veg. add all to a pot, bring just to a simmer, do not Boil.
    Simmer, 4 to 5 hours. Stain. Makes 1+ Gallon rich broth.
    Add assorted bite sized Veg, Bok Choy, Snow Peas, Bean Sprouts, Etc. When cooking Wontons.

    Note* Though not common in restaurants, I pull the meat from the Chicken and Tips and add to the soup.

    Wontons

    1 12oz pkg Wonton Skins
    1Lb Ground Pork
    1Lg Egg
    4ea Scallions, minced (about 1/4C)
    2Tbs Grated Fresh Ginger
    2Tbs Soy Sauce
    2Tbs Corn Starch
    2tsp Sugar
    1tsp Sesame Oil
    1tsp Salt
    1/2tsp White Pepper
    Mix ingredients well, fill with 1 teaspoon meat and form wontons.
    Can be cooked in broth or Deep Fried.

    Makes about 50

    Authentic German Potato Soup

    1Stk Butter
    2Lbs Sausage of choice*
    2C diced Onion
    1C diced Leeks
    4-5 Carrots, diced
    4 Ribs Celery, diced
    2-3 Cloves Garlic, minced
    3Lbs Red Potatoes, 3/4" Dice**
    2T Fine Chopped Fresh Parsley
    1tsp Caraway Seed
    1tsp Fresh Thyme Leaves
    1/2C AP Flour
    4C Chicken Broth
    1C White Wine
    2C Heavy Cream
    1tsp Maggi Seasoning, optional but traditional.
    1tsp Black Pepper
    Salt or Chix Base to taste.

    Note: * Knockwurst is classic but, Hot Dogs are a great substitute, slice about 1/2" thick. Brats work too. Remove from the casing and roll in about 1/2" balls, then saute just until Golden.

    ** I use Red Potatoes for a chunky soup and Yellow or Russet for pureed soup.

    Add Butter to an 6QT stock pot and lightly brown the Sausage, remove and set aside.
    Add Mirepoix, Herbs and Spices and saute until Onions are translucent.
    Add Flour and make a Roux.
    Add Broth and Wine and whisk to combine then add Potatoes.
    Bring to a boil, reduce to simmer.
    Add Sausage and cook until Potatoes are tender, about 35-45 minutes.
    Add Cream, Maggi and Black Pepper. Bring just to a simmer.
    Add Salt or Base to desired taste and serve.

    Real Buttermilk Pancakes/Waffles

    4C AP Flour
    1Tbs Baking Powder
    1/2tsp Baking Soda
    1/4C Sugar
    2tsp Salt
    4 Eggs
    4Tbs Melted Butter
    4C Buttermilk
    Milk as needed to thin.

    Whisk together, Dry ingredients.
    Whisk together Wet ingredients, except Butter.
    Add wet to dry and Whisk until just combined.
    Whisk in Butter until a smooth batter forms, small lumps ok.
    Cook over medium heat
    Makes 18-20 6" Pancakes

    Hope you enjoy this as much as we do.

    GOŁĄBKI pronounced GOWUMPKEE
    My Families Polish Stuffed Cabbage

    6 Lbs Cabbage, 1 lrg or 2 smaller.
    1Lb Ground Beef
    1Lb Ground Pork
    4Tbs Butter
    2C Fine Diced Onion
    1/2C Fine Diced Celery
    1Tbs Dry Parsley or 2Tbs Fresh, minced
    1Tbs Minced Garlic
    1C Raw Rice
    1tsp Salt
    1tsp Black Pepper
    1 28oz Tomato Sauce
    1 28oz Diced Tomatoes
    2tsp Sugar, any.
    • Core the Cabbage well.
    • Cook cabbage in boiling water. As the outer leaves pull away easily from head, remove and drain them. Continue removing the leaves until you get most of them off. Separate the nicest large leaves for rolls, 20-24 or so. Set the rest of the cabbage leaves aside.
    • Saute the Onion, Celery, Garlic, Parsley, Salt and Pepper in Butter until very tender and golden brown. Cool to room temp.
    • In a bowl, combine the Beef, Pork, 1 cup Tomato Sauce, the Veg mixture and Rice; mix very well.
    • Shave off the thick vein from the bottom of each leaf, making the leaf and stem about the same thickness. Place a Cabbage leaf, cut side down on a board. Place about 1/2 cup meat mixture on the cabbage leaf. Fold the vein end over the meat. Fold in the sides and roll up. Repeat.
    • Arrange Half the remaining cabbage in the bottom of a large, Pam coated, ovenproof Dutch oven or Heavy Stock Pot. Loosely arrange the cabbage rolls, seam side down, over cabbage leaves. Multiple layers are ok.
    • Mix together the Diced Tomatoes, including the juice, Sugar and remaining Tomato Sauce; pour over the rolls. Cover with remaining cabbage leaves.
    • Cover the Pot and bake at 350° for 2 hours or until cabbage rolls are very tender.
    • NOTE: You can make single layers in Baking Pans. Cover tightly with Hvy Duty Foil and bake. At service remove any Burnt Leaves but save the rest to eat with leftover rolls.
    • BTW...Make a big batch! The leftover rolls and loose cabbage are even BETTER Fried in BUTTER, until well Browned! Brown the rolls then add some sauce to reheat. My Wife and I like them Fried better than Fresh
    Cajim's Shrimp and Grits

    2lbs Large shrimp, rinsed, shelled and patted dry
    2T Cajun Blackening Spice
    4T Unsalted butter
    1T Minced Garlic
    6ea Scallions, whites finely sliced. Green portion chopped and reserved
    1T Worcestershire sauce
    1teaspoon Hot red pepper sauce
    1cup Shrimp Stock
    1⁄2cup Dry white wine
    1T Lemon juice
    Optional: 8oz Tasso or Back Bacon, small dice.

    Toss Shrimp with spice blend and rest at least 15 minutes.
    Heat a pan over high heat. Melt the Butter and add the Garlic and white part of the Scallions. (Add the pork if using.) Saute until fragrant then add Shimp.
    Saute the shrimp until they turn pink and begin to curl, about 2 minutes.
    Remove shrimp with a slotted spoon and set aside.
    Deglaze pan with the remaining sauce ingredient. Bring to a boil and reduce until thickened.
    Drain any liquid that has accumulated from the Shimp and reserve.
    Add the Shrimp to the pan.
    Cook stirring frequently until hot and cooked to desired doneness.
    Stir in reserved shrimp liquid to adjust sauce thickness as desired.
    Spoon Shrimp and Sauce over Grits and garnish with reserved Green Scallions.

    Seasoning..This is .my Go To Rub for Pork and Seafood. Leave out the Sugar to season the shimp!

    Cajun Blackening Spice
    1/4C Paprika**
    2T Kosher Salt
    2T Garlic Powder
    2T Onion Powder
    2T Mustard Powder
    2T Chili Powder
    1T Celery Leaves
    2tsp Celery Seed
    2tsp Black Pepper
    1tsp White Pepper
    1-2tsp Cayenne
    2tsp Dry Oregano
    2tsp Dry Thyme

    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...
    Makes about 1 Cup.
    ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke...JJ

    Creamy Cheese Grits

    2cups Whole Milk
    2cups Water or Stock
    1/2cup Heavy Cream
    1tsp Kosher Salt
    1cup Corn meal
    1/2tsp Black Pepper
    4Tbs Butter
    4oz Shredded Sharp Cheddar Cheese or Gruyere

    Place the milk, water, cream and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

    Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
     
    Last edited: Mar 16, 2019
    daveomak, JC in GB, danmcg and 5 others like this.
  2. thebig1

    thebig1 Smoking Fanatic

    Wow Chef, that's quite the compilation of recipes. Thank you very much for this. My family and friends absolutely love your finishing sauce on our pulled pork. I can't wait to try other recipes.

    Chad
     
  3. motocrash

    motocrash Master of the Pit OTBS Member

    Nice Chef JJ! Thanks.This will be a very good go to for "hmm,what to smoke next"
    POINT...LIKE - Whatever...:D

    Bill
     
  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I wish I could snap my fingers and bring you to my local Asian grocery. They're not Chinese, they're northern Burmese, and they have many mysterious sauces whose labels have an alphabet that I don't even recognize. Most of them are hot with peppers.

    As for the Koreans, well, a culture that puts a grill in the center of the table commands respect.
     
  5. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    Thanks Chef JJ, that's quite the extensive list of recipes. I know I'll be visiting this sticky many times over.

    Thanks again. point for the time and effort to compile this.

    Chris
     
  6. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    WOW JJ!!! That's a fantastic bunch of recipes. Just copied and save them all. Now I can browse them at leisure. Thanks very much. Never had one of yours fail yet.
    POINT
    Gary
     
  7. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks guys. A couple more items...JJ

    Cajim's Shrimp and Grits

    2lbs Large shrimp, rinsed, shelled and patted dry
    2T Cajun Blackening Spice
    4T Unsalted butter
    1T Minced Garlic
    6ea Scallions, whites finely sliced. Green portion chopped and reserved
    1T Worcestershire sauce
    1teaspoon Hot red pepper sauce
    1cup Shrimp Stock
    1⁄2cup Dry white wine
    1T Lemon juice
    Optional: 8oz Tasso or Back Bacon, small dice.

    Toss Shrimp with spice blend and rest at least 15 minutes.
    Heat a pan over high heat. Melt the Butter and add the Garlic and white part of the Scallions. (Add the pork if using.) Saute until fragrant then add Shimp.
    Saute the shrimp until they turn pink and begin to curl, about 2 minutes.
    Remove shrimp with a slotted spoon and set aside.
    Deglaze pan with the remaining sauce ingredient. Bring to a boil and reduce until thickened.
    Drain any liquid that has accumulated from the Shimp and reserve.
    Add the Shrimp to the pan.
    Cook stirring frequently until hot and cooked to desired doneness.
    Stir in reserved shrimp liquid to adjust sauce thickness as desired.
    Spoon Shrimp and Sauce over Grits and garnish with reserved Green Scallions.

    Seasoning..This is .my Go To Rub for Pork and Seafood. Leave out the Sugar to season the shimp!

    Cajun Rib Tickler


    1C Tubinado or Dried Brown Sugar*
    1/4C Paprika**
    2T Kosher Salt
    2T Garlic Powder
    2T Onion Powder
    2T Mustard Powder
    2T Chili Powder
    2tsp Black Pepper
    1-2tsp Cayenne
    2tsp Dry Oregano
    2tsp Dry Thyme
    2tsp Cry Celery Flakes
    1tsp Celery Seed

    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...
    Makes about 1 Cup.
    Notes...* Leave out the Sugar for a Cajun Blackening Spice. Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

    ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke...JJ

    Creamy Cheese Grits

    2cups Whole Milk
    2cups Water or Stock
    1/2cup Heavy Cream
    1tsp Kosher Salt
    1cup Corn meal
    1/2tsp Black Pepper
    4Tbs Butter
    4oz Shredded Sharp Cheddar Cheese or Gruyere

    Place the milk, water, cream and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

    Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
     
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm definitely bookmarking this!
    Thanks JJ!
    Al
     
  9. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    First time seeing this thread. Thank you Chef JJ!
     
  10. backpacker048

    backpacker048 Fire Starter

    Thanks Chef JJ for the recipes! I picked out a bunch of 'em that I want to try. Can't wait.
     
  11. JckDanls 07

    JckDanls 07 Smoking Guru Group Lead OTBS Member

    Glad this thread came up again... marked now... Thx JJ
     
  12. sdkid

    sdkid Smoke Blower

    Thank you for sharing.
     
  13. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Y'all are welcome...JJ
     
  14. Appreciate it Chef!
     
    chef jimmyj likes this.
  15. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Chef JJ, thanks so much for posting all these great recipes. About to whip up a batch of your Cajun Rib Tickler as a blackening spice for some flat iron steaks tonite!
     
  16. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Good stuff...JJ