- New! Gorgonzola Smoked Bacon Sausage by BBQ Bob Trudnak
- 14 Hour Brisket by Shotgun Fred
- BBQ Guru Chicken by BBQ Bob Trudnak
- Pomegranate Maple Rib Glaze by BBQ Bob Trudnak
- Maddie's Gourmet Beef Jerky by BBQ BobTrudnak
- BBQ Bob's Smoked Lobster with Rosemary Butter Mash by BBQ Bob Trudnak
- WOW! Shotgun Fred (A Great Mixed Drink When "All You Gotta DO is Bar-B-Q"!)
New! Gorgonzola Smoked Bacon Sausage by BBQ Bob Trudnak
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To make 5 lbs:
5 lbs. Ground pork sausage
2 containers of crumbled gorgonzola cheese
2 cups of crispy chopped bacon (or real bacon bits)
Dizzy Pig Cowlick to taste
1 handful chopped Cilantro
1 handful chopped parsley
1 tsp Black pepper
Salt to taste
2 cups of cold water
Mix all ingredients well in a large bowl. Let mixture sit for 24 hours and roll into Hole-e Smokes Silicone Cooking Mats, make patties or case in sausage casings. If you plan on smoking the sausage at low temperatures (140° F), use Tender quick or an alternative cure to preserve meat and insure freshness.
Cook at 300° F until internal temp. reaches 170° F using Cherry smoke wood. Baste with BBQ sauce
When ya eat um yer gonna say: Holy Smokes! |
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14 Hour Brisket by Shotgun Fred |
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14 hr. Brisket:
Brisket represents the greatest challenge for most BBQ cooks. Place the probe at the center of mass at the large end or Point end of the brisket. Position the meat on the pit fat side up, so that the pit sensor is opposite the charcoal charge (indirect method). The meat should be placed over a pan on a rack or grill to catch the drippings (makes great Smokey gravy or meat sauce). Close the lid and set the meat control knob for 180-185 degrees. You may set the pit control high, say 275-350 for a fast heat up or say 225 for a slow heat up. Remember, the higher the temperature, the more the blower will run and the faster the fuel will be consumed.
You may need to add extra fuel and smoke wood for the long haul. If max smoke flavor is desired, keep up smoke wood until the internal temp. reaches 140. After that, the long haul will require only charcoal. Collagen (what makes meat tough) in a beef brisket will begin to break down and dissolve at about 155-165, and the meat temperature will want to plateau or level off at somewhere in the neighborhood of 180. This is good. When the meat done alarm goes off you can silence it and continue to cook to completion.
WARNING: This meat is likely to fall apart and may be so good that your foot may fall asleep. |
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BBQ Guru Chicken by BBQ Bob Trudnak |
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BBQ Guru Chicken Recipe
(published in Chile Pepper Magazine)
1 whole "Giant Brand" or "Perdue Oven Stuffer Roaster" chicken
olive oil
butter
Shotgun Freds Chipotle dry rub or your favorite seasoning
Thoroughly wash chicken and remove gizzard bag from inside.
Run your fingers between the skin and meat to seperate skin and make "pockets".
Thinly slice butter and sprinke with dry rub.
Place the butter slices in the "pockets" you have made under the skin.
Rub chicken with olive oil.
Generously cover the chicken with Shotgun Fred's dry rub. (inside and outside)
Place chicken on your preheated charcoal grill.
To Preheat Charcoal Grill:
Hook your BBQ Guru up to the draft inducer tube that is on the bottom of the grill.
Place your foil covered drip pan on the bottom grate
Pile a generous amount of charcoal next to the pan on the opposite side of the BBQ Guru.
Place your starter sticks into the charcoal and place a few briquettes on top of them.
Light starter sticks
After a few minutes close your grill lid (securely) and turn The BBQ Guru on.
Place the meat probe (long probe) in the chicken breast and clip the pit probe
to the grill grate on the opposite side of your charcoal pile.
BBQ Guru Set Points:
Meat Set Point: 170°F
Pit Set Point: 300°F
Cook for approx. 2 1/2 hours or until your Meat Set Point reaches 170°F
Pull the chicken of the grill and enjoy! |
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Pomegranate Maple Rib Glaze by BBQ Bob Trudnak |
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BBQ Bob's Pomegranate Maple Rib Glaze
1 cup Pomegranate juice ( POM brand 100% juice)
1 cup good quality maple syrup
1/2 cup BBQ sauce ( I use my own Cranberry Jack BBQ sauce)
1 tbsp. real butter
Place ingredients into a sauce pan or skillet. Heat until butter melts and glaze thickens slightly.
Brush this on your ribs just before serving. You will not believe what a wonderful flavor this adds to your BBQ ribs!
BBQ Bob |
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Maddie's Gourmet Beef Jerky by BBQ BobTrudnak |
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Marinate for 24-48 hours
6 to 8 lbs Top Round Beef/London Broil
1 cup red wine
? cup red wine vinegar
? cup soy sauce
1 cup Worcestershire sauce
1 cup Yoshida's cracked pepper garlic sauce
1 tbsp. Tabasco Chipotle hot sauce
? cup favorite bbq sauce
? cup Turbinado sugar (dissolved on hot water)
1 tbsp garlic powder
2 tbsp tender quick
1 tbsp Dizzy Dust
1 tsp. Black pepper
2 cups water
Slice meat against the grain into ?" strips and marinate for 24 to 48 hours.
Set BBQ Guru Pit Temp. to 175° F and dry for approx. 6 hours.
Pull jerky from racks and lay out on layers of paper towel overnight. Don't let the dog get um!
Store in zip-lock bags for up to 3 weeks.
Enjoy!
BBQ Bob |
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BBQ Bob's Smoked Lobster with Rosemary Butter Mash by BBQ Bob Trudnak |
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BBQ Bob's Smoked Lobster
Purchase fresh, live 1 1/4 lb. lobsters.
Fill a 3-4 qt. sauce pot with water and season with your favorite rub. ( In this case I used Dizzy Pig's Tsunami Spin.
Once water boils, ask the lobster's if they would like to go for a swim. If they refuse, push em in!
Boil for exactly 4 minutes and pull them out of the water.
Using a heavy, sharp knife, cut the shell of the lobsters from head to tail.
Spoon in Rosemary Butter Mash from front to back. (recipe below)
Set smoker to 350 (using the Guru of course) and place lobsters directly on grate.
Throw in 1 handful of Apple/Cherry blend wood chips.
Cook for 4 minutes and place lobsters upside down in disposable pan. Cook for 4 more minutes.
Melt Rosemary Butter Mash until it become a liquid serve with Lobster.
Rosemary Butter Mash:
1/2 stick of real salted butter
3 sprigs of fresh Rosemary clean from stems and roasted
1 teaspoon fresh chopped garlic
1 pinch of favorite rub
1 pinch of black pepper
Melt butter slightly until it is able to mash with fork. ( Do not let it melt to a clear oily consistancy.
Add other ingredients and mash throughly with fork |
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WOW! Shotgun Fred (A Great Mixed Drink When "All You Gotta DO is Bar-B-Q"!) |
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Make yourself a "ShotGun Fred"
"My personal favorite!"
Grab your favorite glass.
Fill it with ice
Add 1 shot of Jack Daniels Tennessee Whiskey
Add 1 shot of Jose Cuervo Tequila
Splash a little lemon& lime juice.
Top off the glass with Smirnoff Ice
Woo Dowggy! Now yer cook'n! |
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