Another easy BBQ sauce, this time with more ingredients, but still pretty easy to make.
1/4 cup honey
1/4 cup molasses
1/4 cup Worcestershire sauce
1/2 cup apple cider vinegar
2 Tbs mustard powder
2 Tbs paprika
2 Tbs onion powder
1 Tbs garlic powder
1 Tbs chili powder
1 tsp cayenne
1 tsp white pepper
Mix the ingredients in a saucepan over low heat, stirring often for at least one hour. It should be reduced enough to fit into the ketchup bottle once it has thoroughly cooled.
Regarding Ketchup: Using ketchup imparts the preservatives that will allow this sauce to last several months in the refrigerator. Both Heinz and Hunts now make varieties that use sugar rather than HFCS. If you’re totally against using ketchup as the base, you can use tomato sauce/paste and additional vinegar.
This creatively named appetizer can be made ahead of time and frozen before cooking, and they make great fillers when you’re smoking a big chunk of meat and have the corners of your racks going to waste.
I’ve seen many variations of this recipe but the basics are jalapeños, cream cheese and bacon. Most people include a Lil Smokie-type sausage as well. Probably 4/5 of the recipes you find online will instruct you to cut the peppers in half, but I prefer keeping them whole. It makes for better presentation and let’s face it, the things are named after poop and a whole pepper looks a hell of a lot more like dookie than one sliced in half like an oyster shell.
20 jalapeño peppers
1 package of cream cheese
10 mini sausages
1 Tbs cayenne
1 Tbs paprika
1 Tbs chili powder
1 (pound?) package thin sliced bacon
Start by cleaning the peppers. If you’ve never done it before it’s a good idea to invest in some latex gloves. I use a pepper corer that was included with the pepper rack I bought.
Mix cream cheese and spices.
To save yourself a LOT of work, invest in some el cheapo cake icing piping bags. With no plastic tip on the end, fill one with the cream cheese mixture.
Squeeze enough cheese into each pepper to fill it halfway.
Cut your sausages in half lengthwise and cram into each pepper. This should displace enough cheese to fill the entire pepper. If not, top off with any remaining cheese filling.
Wrap each pepper with a half slice of bacon, using a toothpick to hold it in place. If you live in the south, Winn-Dixie Hickory Sweet is the bacon of choice.
I like to cover mine with dry rub right before cooking.
Put in a 225 degree smoker for two hours, or for crispier bacon smoke for one hour then move to a 350 degree oven for 30-45 minutes.
Serve covered with your favorite BBQ sauce. I use a Raspberry BBQ sauce.
Use no spices in the cream cheese for regular Buffalo Turds
Use a meat other than sausage such as pulled pork or even seafood
Mix other cheeses into the filling such as cheddar or bleu
Use habanero peppers instead of jalapeño to make Atomic Dragon Turds
(Know-it-all sidenote: Habanero is not spelled or pronounced habañero)
A rub is a combination of spices, herbs and other flavorings added to meat before cooking. It is to both add flavor to the finished product as well as create a crust called “bark” on the meat to help seal in juices. The basic ingredients commonly used are salt, brown sugar, paprika and chili powder. This is a recipe for a generic pork rub, and should be tweaked for both the meat as well as the intended diners. For example, many people expect ribs to be spicier than pulled pork or brisket.
1 cup brown sugar
1/2 cup paprika
2 TBS garlic powder
2 TBS onion powder
2 TBS chili powder
1 TBS salt
1 TBS cayenne
1 TBS mustard powder
1 TBS cumin
1 TBS white pepper
1 TBS black pepper
Mix well and rub all over your choice of meat before putting in the oven/smoker/grill. Some people like to coat the meat with yellow mustard first to help the rub stick, but I haven’t found any difference in flavor, and seems like a waste of mustard to me.
In New York City and many other large US cities it’s pretty common to see hot dog vendors. In Mexico you will instead see elote vendors. Basically it’s corn on the cob, jammed on a corndog-type stick, covered in various creamy toppings, dredged in cotija cheese and sprinkled with spice. This is my take on this basic street food.
4 ears of corn
1/4 cup mayonnaise
1/4 cup sour cream
2 TBS cream
1 TBS lime juice
1 TBS butter or margarine
1 tsp chili powder
1 tsp cayenne pepper
1 tsp paprika
1/2 cup grated Cotija or Parmesan cheese
Mix wet ingredients in a bowl until it reaches a buttermilk consistency.
Cook corn as desired. I prefer shucking it and tossing it on the grill for 20 minutes.
Mix spices into sauce and put into corn tray. Fill another corn tray with cheese.
The traditional way to serve the corn is on a stick, but I just got some new corn holders so just used those. Besides, I have no idea where you’d find corndog-style sticks other than making them out of dowels from a lumber store.
Roll the corn in the sauce until completely coated, and then into the cheese. Sprinkle chili powder/cayenne/paprika as desired.