Posts Tagged ‘Recipes’Alton Brown Local AppearanceWednesday, September 29th, 2010
Smoke’n Dudes Peppered Short RibsFriday, July 2nd, 2010
Here’s a good way to spice up your 4th of July Picnic
Smoke’n Dudes Peppered Short Ribs
INGREDIENTS 5-6lbs Beef Short Ribs Marinade Rub Mix all ingredients for marinade; Soak short ribs overnight. Mix all ingredients for rub. Set Smoker to 225ºF. Remove Ribs from marinade and coat evenly with rub. Smoke for 4-5 hours(depending on the size of ribs). Mop ribs with leftover marinade once an hour during cook time. 1/2 hour before removing from smoker brush ribs with your favorite BBQ Suace. Enjoy! Basics of Smoking 2 – Choosing Your WoodMonday, May 17th, 2010
Jalapeno Caramel GlazeTuesday, April 13th, 2010
Jalapeno Caramel Glaze
The Jalapeno Caramel Glaze is a sweet and spicy sauce that goes great with chicken and pork. It’s very simple to make and it will impress your friends and family at your next bbq get together.
1 small jalapeno pepper* (seeds and stem removed) Puree pepper and oil in food processor or blender. Glaze your favorite grilled meats after they are already up to temperature. Due to the high sugar content the glaze will burn quickly if it’s added to early it will burn before the meat is cooked. For variety you can try mixing it in with your favorite BBQ sauce. *with a full pepper glaze will be very spicy. to reduce spiciness reduce amount of pepper added. Please let us know how you like it.
Apple Ranch DressingSaturday, January 16th, 2010In our restaurants we offera unique Apple Ranch Salad Dressing. It adds a sweetness to traditional Ranch that can be a refreshing variation. It’s a good way to spruce up any salad, wrap or sandwich.It’s very simple to make: Apple Ranch Dressing 3 parts Ranch Dressing Mix Well. Some people like to add a little zip to it to offset the sweetness. There are two ways to do so – you’ll have to decide which way works best for you. 1) Add Ground Red Pepper (to taste) or 2) Add your favorite Hot Sauce (to taste) My palate prefers the Red Pepper as I find the hot sauce to add a bitterness as well as heat. Enjoy and feel free to experiment. *Apple BBQ Sauce is available at both Smoke’n Dudes locations. How to make a Dry RubMonday, January 4th, 2010About Dry Rubs A dry rub is a combination of spices that is applied to meat before cooking. The difference between a rub and a seasoning is this – a seasoning is added in moderation solely to flavor the meat, a rub is applied liberally not only for flavor but also to make a crusty coating on the meat. A good rub will be well balanced with salts and sugars. Too much salt will dry out your meat regardless of cooking temperature; too much sugar will burn. You can apply your rub anytime from 1 to 24 hours prior to cooking. Basic Rub Recipe Mix all ingredients well and apply liberally to meat of your choice. One cup of rub is generally enough to cover 8-10 racks of ribs or 8-10 lbs of roast, pork butt or brisket. *always use kosher salt; table salt will ruin your rub Try adding different spices to find what you like best. Some popular choices are: If you just can’t seem to get it right. Smoke’n Dudes Rib Rub goes great on just about everything and is available any time at either store. Chocolate Spiced Beef Tenderloin w/Red Wine & Chocolate Chili Steak SauceTuesday, December 29th, 2009This one has never been served in the restaurant(It’s a bit too pricy for our menu), but it is tasty none the less. It is a different flavor than BBQ enthusiasts are used to so it will add some variety to your repertoire. Recently Bobby Flay prepared something very similar on Iron Chef(if I’m not mistaken he used either Buffalo or Bison instead of Beef) Chocolate Spiced Beef Tenderloin w/Red Wine & Chocolate Chili Steak Sauce All of the spices can be adjusted to taste. Spice Rub: Mix All Ingredients Well Sauce: 1 Celery Stalk (finely chopped) Make sauce at least a day in advance. Heat the olive oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and chili powder. Let sit over night and slowly bring it up to temperature when ready to use. Liberally smother 1 1/2 – 2 lb tenderloin roast with chocolate spice rub. Grill on all sides just until browned. Remove from grill and wrap roast in tin foil. Return to grill and roast until desired doneness. Medium Rare = 140 degrees F. |
of Food Network will be appearing at Barnes & Noble in Princeton, NJ Next Monday 10/4/2010. He’ll Be signing copies of his new book – Good Eats 2 : The Middle Years.