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4 dried New Mexico red chilies
4 dried chipotles
2 fresh habanera -- stemmed, seeded
6 medium garlic cloves
1/3 cup fresh rosemary -- loosely packed
1 1/2 tsp. sea salt
1/4 cup straight bourbon
2 cups red wine vinegar
1/4 cup fresh lemon juice
1/4 cup onion -- chopped
Preheat oven 250 degrees. Dry roast the dried chilies until you smell them,
about 3 minutes.
Submerge them in a pot of hot water and soak them until soft,
about 20 minutes. Put all ingredients
in blender and give it hell for 3-4
minutes. Pour into mason jar. Joe's soak sauce improves with age
and will last
several weeks. I have also frozen it. Serving Ideas : great for chicken or pork
ribs.
1/4 cup butter
1/4 cup vinegar
1/4 cup catsup
1/4 cup lemon juice
1/4 cup Worcestershire sauce
Pepper, salt, Tabasco Sauce, red pepper to taste
Sometimes add garlic or onion for variety
Melt butter in saucepan, add lemon juice, vinegar, catsup, Worcestershire
sauce. Bring to boil and
pour over meat to be barbecued. If barbecuing chicken
-- cut in quarters, wash, drain, salt, pepper
and place in pan large enough not
to have any chicken on top of each other - place under flame to
brown to a
golden brown on all sides. Add barbecue sauce and cook uncovered in oven for
about
1 hour or until nice and tender. Baste often.
1/2 lb. butter
1 pt. catsup
1 pt. vinegar
1 small bottle Worcestershire sauce
1 T brown sugar
1 T onion juice
1 1/2 cloves garlic, chopped fine
Dash red pepper
Dash black pepper
1 T salt
Bring all ingredients to a boil. Add more salt if desired (I don't add
any myself). Refrigeration is not necessary for the part that isn't
used. Save it for next time.
Yield: slightly less than 2 qts.
3 Tbsp olive oil
1 cup minced onion
3 garlic cloves, peeled and minced
1 Tbsp mild chile powder
1 (28 oz) can crushed tomatoes with puree
1 (12 oz) bottle amber beer, such as Dos Equis
1 cup tomato-based hot salsa
1/2 cup catsup
1/4 cup packed light brown sugar
4 chipotles in adobo sauce, minced
2 Tbsp adobo from can
2 Tbsp cider vinegar
2 Tbsp unsulfured molasses
1/2 tsp liquid hickory smoke flavoring
1/2 tsp salt
In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions
and garlic and cook,
covered, stirring once or twice, for 10 minutes. Stir in
the chili powder and cook, covered, for 5 minutes.
Stir in the crushed tomatoes,
beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid
smoke
and salt. Cook partially covered, stirring once or twice, until the sauce has
thickened slightly
and is shiny, about 30 minutes. Cool to room temperature. If
you prefer a smooth sauce, puree in food
processor. Refrigerate for several
weeks or freeze up to 3 mos. in serving-size containers.
Rubs
2 Tablespoons salt
2 Tablespoons sugar
2 Tablespoons brown sugar
2 Tablespoons ground cumin
2 Tablespoons chili powder
2 Tablespoons black pepper -- freshly cracked
1 Tablespoon cayenne pepper
4 Tablespoons paprika
All you do is throw them together and mix them well.
1/2 Cup Light brown sugar, packed
1/2 Cup White vinegar
1/4 Cup Seasoned salt
1/4 Cup Onion powder
1/4 Cup Paprika
2 Tablespoons Pepper
2 Tablespoons Chile powder
2 Tablespoons Dry mustard
1 Teaspoon Poultry seasoning
1 Teaspoon Thyme
1 Teaspoon Tarragon
1 Teaspoon Ginger
1/2 Teaspoon Allspice
Place all ingredients in a resealable gallon-size freezer bag. Make sure bag
is sealed. Shake and
tumble the mixture until all ingredients are thoroughly
mixed.
Yield: 2 cups
1 Cup pickling salt
1 Cup packed brown sugar
3/4 Teaspoon pepper
1/2 Teaspoon ground allspice
1/2 Teaspoon ginger
1/2 Teaspoon crumbled bay leaves
2 garlic cloves -- pressed
The brown sugar of this flavorful cure is especially good with salmon and
steelhead, though it is also
excellent with other fish. This recipe makes enough
cure for approximately 10 pounds of fish. Use it
for fillets, steaks, or whole
small fish.
Combine the ingredients, and rub well into fish. Place in a non-metal
container for several hours or
overnight, depending on the size and amount of
fish. Rins fish well in cold water, rubbing slightly to
release excess salt. Pat
dry, then allow to air-dry for several hours until fish acquires a glaze. Smoke
according to your smoker's directions.
1 11 Oz Can chili powder -- fine ground, light
1 Tablespoon cayenne pepper
2 Tablespoons black pepper
4 Tablespoons garlic powder
1/2 Cup lemon juice
Thoroughly coat all surfaces of the meat with lemon juice, and rub in well.
Combine all of the dry
ingredients in a bowl, and sprinkle generously all over
the meat, rubbing in well. Make sure that the
meat is entirely covered. Store
leftover rub in a tightly sealed container in the 'fridge.
Marinades
1 Onion -- chopped
1/2 Cup Scallion -- chopped
1 Teaspoon Salt
4 Teaspoons Jamaican pimiento -- (allspice)
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
6 Habanera chilies
1 Teaspoon Black pepper
4 garlic cloves
2 Tablespoons fresh ginger root -- grated
2 Tablespoons Lime juice
1/4 Cup Olive oil
1/2 Cup Red wine vinegar
4 Tablespoons Soy sauce
4 Tablespoons Dark rum
2 Tablespoons Brown sugar
2 Tablespoons Fresh thyme
Combine all ingredients and blend in food processor. Marinate (meat, poultry,
beef, pork or fish)
several hours before cooking.
2 Tablespoons butter
1/4 Cup lemon juice
1 Teaspoon crushed garlic
1 Teaspoon ginger paste
1 Teaspoon Worcestershire sauce
2 shakes Tabasco sauce -- or to taste
Combine ingredients and zap in the microwave for about 1 1/2 minutes until
the butter is melted. Brush
on fish with basting brush. Grill fish on high heat
turning frequently until cooked. Baste with sauce every
time you turn it.
Sides
1 Cup all-purpose flour
1 Cup yellow cornmeal
1/4 Cup sugar
1 Tablespoon baking powder
1/2 Teaspoon salt
2 eggs
1 Cup whipping cream
1/4 Cup vegetable oil
1/4 Cup honey
Combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl,
beat the eggs. Add cream, oil
and honey to eggs; beat well. Stir into the dry
mixture just until moistened. Pour into a greased 9 in. baking
pan. Bake at 400
for 20-25 minutes or until a toothpick in the center comes clean. Yields about 9
servings.
1 1/2 Cups mayonnaise
1/2 Cup white vinegar
1/3 Cup sugar
1 Tablespoon celery seed
salt and pepper -- to taste
1 Head green cabbage -- finely shredded
2 carrots -- finely grated
In a small bowl, blend the mayonnaise, vinegar, sugar, celery seed, and salt
and pepper to taste, and
mix well.
In a large bowl, combine the cabbage and carrots. Pour the dressing over the
mixture and blend well.
Refrigerate until serving time.
ALDER
It gives a pleasing taste with a pleasing aroma with a hint of sweetness, best used on fish and good
on pork, and poultry. Alaskan Alder is great for smoking Salmon.
ALMOND
It gives a nutty sweet smoke flavor and is good on all meats.
APPLE
It is a very mild wood and gives a slightly fruity favor and woodsy flavor. Best used on poultry, wild
game birds and turns the skin dark brown. Also good on ham, pork and beef.
APRICOT
It’s flavor is milder and sweeter than Hickory and good on most meats.
ASH
It burns fast and burns hot. It has a distinctive flavor. Best on Venison.
ASPEN
It gives a delicious medium smoked flavor and is specially suited for grilling chicken.
BIRCH MAINE GOLDEN
Very delicate slightly sweet. Good with fish, pork, poultry, lamb, goat and light-meat game birds.
Traditionally used to smoke Salmon.
CEDAR WHITE
Fragrant and sweet, ideal for cooking fish & beef
CHERRY or BLACK CHERRY
Somewhat like apple but gives a sweet fruity smoke flavor, but can be slightly bitter, if to much
used. Most comes from Chokecherry trees. Best used on poultry and turns the skin dark brown,
but good on most meats.
CHESTNUT
Slightly sweet nutty smoke flavor. Good with most meats.
GRAPE VINES
There are different types, but all give off a lot of smoke. Generally, all give a rich and fruity
flavor to fish and poultry.
GUAVA
Guava is a fruit wood from Hawaii and other tropical regions. Its semi-sweet aroma goes
well with beef, pork, lamb, poultry, and fish.
HICKORY
Gives off a strong and heavy bacon flavor to Pork, Ham, and Beef. One of the most commonly
used woods, but use wisely. Considerd the “King of Woods”
HERBS & SPICES
Adding herbs and spices to your fire can enhance the flavor. You should soak them first.
They are best, if added the first 30 minutes. Some herbs and spices you can add are; garlic,
peppers, lemon, lime, onion, and thyme. You can add as a herb or in a spice form.
JACK DANIEL’S BARREL CHUNKS OR CHIPS
Made from 100% recycled Jack Daniel's Oak Aging Barrels and gives a distinctive flavor to
beef, poultry and especially pork and ribs.
KIAWE
Kiawe is indigenous to Hawaii and is related to mesquite. It's sweet and strong and works
well with beef, fish, or poultry.
LEMON
Medium smoke flavor with a hint of fruitiness. Excellent with beef, pork and poultry.
LILAC
Gives very light flavor with a hint of floral. Best on Seafood and Lamb.
MAPLE
Wonderful taste for Fish, Bacon, cheese, pork, pork roast, Jerky., or small game birds.
Gives a mild smoky sweet flavor.
MAINE SUGAR MAPLE
Mildly smoky, sweet flavor. Good with lamb, pork, goat, poultry, cheese, vegetables
and small game birds.
MESQUITE
It is a very hot burning wood. It gives an earthy honey flavor with a slight bitter aftertaste,
if to much is used. Good on most meats, especially beef, steak, fish, and vegetables.
Also good on poultry, duck, or lamb.
MULBERRY
Great for dark meats, but best on Chicken or Fish. Also good on beef, poultry, game
birds, pork (particularly ham). Sweet flavor and reminds one of apple..
NECTARINE
The flavor is milder and sweeter than hickory and good on most meats.
OAK
Red oak is similar to mesquite and white oak is milder. A very commonly used wood,
because it is a lighter version of mesquite. Great on red meat, pork, fish, and heavy game.
Considerd the “Queen of Woods”
OAKIES
Wood from wine or whiskey barrels cut up into shavings, chips, or chunks. Gives a spicy
and peppery taste with a decided wine or whiskey taste. Use on beef & pork.
OLIVE
The smoke favour is similar to mesquite, but distinctly lighter. Delicious with poultry.
ORANGE
Medium smoke flavor with a hint of fruitiness. Excellent on beef, pork, and poultry.
PEACH
Gives a mild sweet fruity flavor with a pleasant woodsy aroma flavor. Primarily used on
Poultry, Pork, or Fish.
PEAR
It adds sweetness to Pork, Chicken, Fish, game birds, or meats. Gives a nice easy flavor. A
common smoking, because it gives a woodsy flavor, wood. Similar to apple.
PECAN
It gives a nutty sweet flavor and is a cool burner with a subtle caricature taste. Use on steak,
ribs, beef, and also good on most other meats and poultry. Pecan is the best for that beautiful
golden-brown turkey skin. You can also recycle your pecan shells for smoking. Similar to hickory,
but not as strong.
PLUM or PRUNE
It gives a mild sweet taste and sweeter than hickory. Good on most meats.
PRESIMMONS
Excellent wood, burns slow, high heat, and similar to hickory. Good flavor.
SUGAR MAPLE
It is a smoky wood, with a mellow and lightly sweet taste. Best on Fish & Beef.
WHITE BIRCH
High heat and gives any meat a mild flavor, but take off bark.
WALNUT
It gives a heavy smoke flavor and bitter, if used alone. Best to mix with pecan or apple.
WINE SOAKED WOOD
Use Chardonnay soaked chunks or chips on halibut, tuna, turkey, chicken and pork. Use
Cabernet soaked chunks or chips on beef and lamb. Red Wine Oak Barrel are good to use for flavor.
HERBS & SPICES
Adding herbs and spices to your fire can enhance the flavor. You should soak them first.
They are best, if added the first 30 minutes. Some herbs and spices you can add are; garlic, peppers,
lemon, lime, onion, and thyme. You can add as a herb or in a spice form.
*** CAUTION: NEVER EVER USE PINE, SPRUCE, OR OTHER EVERGREEN WOOD. THEY ARE
UNACCEPTABLE
FOR GRILLING OR SMOKING DUE TO HARMFUL EFFECTS FROM TAR AND RESINS. ONLY USE
HARDWOODS
FOR SMOKING AND GRILLING.
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