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Monday, December 12, 2011

BBQ Marinated Pork Loin

Hey "Q" fans! I've got a quick little post for you. I made a pork loin for dinner last night and it was really good. I took a one pound (really about 1 1/4lb) pork tenderloin and placed it in a 1 gallon zip bag. I then marinated it in some Abrams Original bbq Sauce for a few hours.

A little note about Abrams: We originally met via twitter and got the chance to meet in person at Pork in the Park. We also both attended the MD State BBQ Bash. Abrams BBQ & Catering is a small, family run catering business plus, they have 2 tasty sauces and are great people. As for the sauce, I love the way the peach flavor in Abrams sauces comes through in the pork. Now on to the good stuff!

After removing the pork loin from the marinade bag, place it in a baking dish. Set the marinade aside for later. Bake the pork in a 350 degree oven for 20-30 minutes per pound or until the internal temp reaches at least 145.

Take the reserved marinade and bring to a boil in a small pan. Since it was with raw meat, you want to be sure and boil it (or throw it away and use fresh sauce for basting). With about 10 minutes left, baste the loin with some marinade and then repeat again in 5 minutes.

Once the loin is cooked, remove it from the oven and let it rest about 10 minutes. Slice and serve with your favorite sides. I paired my pork loin with some mac & cheese, rice pilaf & mixed vegetables. There you go, nothing to it but to "Q" it!

Friday, December 2, 2011

Chicken Cheddar Bacon & Swiss

Hey there "Q" fans! I took a break from posting last week due to the Thanksgiving Holiday, but I'm back. I've got another great recipe for you. For this post, I'm going to be in the kitchen, giving you a great entree. It's a fairly simple recipe, so here's what you need:

2 boneless skinless chicken breasts
Your favorite Seasoning (I'm using Original Todd's Dirt)
Your favorite BBQ Sauce (I'm using Original Doomer's "Q" Sauce)
Swiss cheese (slices)
Small block Cheddar cheese (cubed)
Bacon (cooked and diced)

You'll need to pound the chicken breast flat. An easy way to do this is to take 2 sheets of plastic wrap and place the chicken between them. Using a kitchen mallet, gently pound each filet. Place the flattened chicken breast on a plate and gently season each side with "Dirt". With the "bottom" of the breast up, add a little "Q" Sauce.

Next up you'll want to place the Swiss cheese and sprinkle it with your crumbled bacon. Then, place a few cubes of Cheddar on top. Roll the chicken breast and secure with toothpicks.

I then placed the rolled chicken breasts in a 9x9 glass baking dish that I coated with a little cooking spray. Place the baking dish in a 350 degree oven for about 35-40 minutes.

The chicken will have a nice golden color on the outside. Inside, the cheese is melted and creamy. The crispness of the bacon adds a little crunch too. Serve it up with your favorite sides and enjoy!!

Friday, November 18, 2011

Grill Baked Peach Pie

Alright fans, I've got another non bbq item for you...sort of. I love pie. It's just one of those things that brings me a warm fuzzy feeling. Great comfort food. I decided that I would see about making one on the grill. I've done tons in the oven and the grill is just really an outdoor oven, so here goes.

You'll want to gather all the ingredients for the pie. First, you need the peaches. I suggest you get 4-6 fresh peaches and peel & slice them. I however, for this recipe, used some peaches that my mother gave me a few months ago. They were fresh picked from her trees, then sliced (but not peeled) and frozen in a simple syrup solution. Because of that I didn't need to add any sugar, but you may want the following items:

For the pie:
1 prepared pie crust dough (yeah, I know...but it's one of the few things I just don't like making if I don't have to)
4-6 peaches, peeled & sliced
1 cup sugar
3 T flour
1 T brown sugar
1 t cinnamon
1/8 t nutmeg

For topping:
3/4 cup flour
3/4 cup brown sugar
3/4 stick butter (6 T)

Get a 9 inch aluminum pie pan and place your pie crust in it. In a large bowl combine the sugar, brown sugar, flour, cinnamon & nutmeg. Add in the peaches and toss gently (I added the ingredients to my thawed peaches, minus the sugar, and mixed). Pour this mixture into the pie shell and set aside.

Head out to the grill and get it up to about 375 (gas or charcoal). I set up my grill with two burners on and one off. I will place the pie over the off burner so it doesn't get direct heat.

Now, back to the kitchen.

In a small bowl, add the flour and brown sugar. With a pastry blender, cut in the butter until the mixture resembles crumbs. Pour this over your filling. Fold over the excess pie crust and crimp with a fork.

You'll either want to use foil to cover your crust or a pie cover to keep the crust from over-browning. I placed an aluminum pie cover over my crust and placed the pie on the grill.

After about 25 - 30 minutes, you'll want to remove your crust cover and bake for another 20 - 30 minutes. When your pie is bubbly and the topping has turned a golden brown, you're set. Remove the pie from the grill and set on a cooling rack and let it cool completely.

Once your pie has cooled (or mostly cooled), slice and serve (with ice cream if you like). The topping should be nice and crispy and the fruit is tender and sweet. This is an awesome treat you can enjoy anytime!

Friday, November 11, 2011

Smoked (then grilled) Chicken Wings

Hey "Q" fans! Last week, I decided to do some wings for my tailgate spread and I was in a smokin' mood. I normally bake my wings, let them cool, then drop them in hot oil for a minute or two to get a nice crispy crust. This time though, I wanted to get a little more smoking experience.

I started out with a few pounds of wings right from the grocery store instead of those pre-done frozen things. I think it's my restaurant worker coming out in me. I just like to prep 'em myself. Anyway, I got my boning knife and a cutting board ready and got to preppin' the wings.

You want to start out by spreading the wing out so you can clearly see the three separate sections and the joints between them. The next step is to slice right in the middle of each of the two joints. You'll be left with the drumette, wingette & tip.

Rinse the wings and pat dry. I then set the drumette and wingette on a foil lined baking pan and put the tip in a plastic container. Some people will tell you to throw these pieces out, but don't do it. If you cook like I do, these are the perfect pieces to use for making chicken stock. Save 'em!

Now that I've got all the wings prepped and sitting on our pan, it's time for some flavor. I grabbed my squeeze bottle with vegetable oil and gave the wings a small coating. The oil will help hold the rub and keep them from sticking to the grill. After they're oiled up, give them a nice coating of rub, turn them over and coat the other side. Let sit in your fridge for about 15 minutes while you get the grill ready.

I got my cast iron smoker box and loaded it up with chips (I'd like to add here that I don't soak my chips. I know some do & some don't...I've just found they work just as well dry as they do wet, so I don't bother.) I turned on one burner and let it heat up. When the grill was between 250 & 300 and my chips had started smoking, I went inside and grabbed the tray of wings.

Place the wings on the grill (not directly over your heat). Let them smoke for approximately 30 minutes, then turn them over and let them smoke about 30 more minutes (for those temperature minded folks, 165 degrees).

At this point, you have a few options. You can sauce your wings and pull them off the grill and enjoy them as is, or you can crisp 'em up a bit. Me, I like crispy. I love the smoky aroma that is coming from my wings, but they are a bit soft and that's just not what I want. So for me, there's only one thing left to do. That right! You're using a grill, so let's grill 'em off!

Turn up the heat on your burners and move the wings to the direct heat side. You're not going to have them here long, so don't panic. Once you get all the wings on the heat, start to brush them with your favorite sauce. Since I had 24 wings, I used all 3 Doomer's "Q" Sauces and did 8 Hot & Spicy, 8 Dark & 8 Original. I let the first coat start to caramelize, then brushed on a 2nd coat. Once this coat started to caramelize, I pulled them off the grill.

Now comes the best part of all! Grab a few of each flavor wing, some paper towels and a beer. Head on over to your favorite comfy seat and prepare to watch the game and enjoy some smoked wings Maryland Style! Oh soo good!

Friday, November 4, 2011

Pulled Pork

Just so you all understand, I'm more of a kitchen guy. I was taught by my mother and grandmother to cook, watched my dad grill, worked in restaurants (not bbq places with a smoker, mind you)... I've...never smoked a pork butt. That's right, this is my first...and I'm using a gas grill. Brave, I know.
I set up the grill for indirect cooking by putting a pan with some water over 2 burners (left off) and turned on the third burner and placed a cast iron smoker box, filled with hickory chips on the heat distribution plate.

We don't have a butcher close by, so I headed to the grocery store to get the butt. I decided to go with the picnic half of the butt. I like a challenge and felt this was the piece to use. I oiled the butt (hehe, childish humor) and rubbed it down (more hehe) with some Willie's Hog Dust. The butt was just over 5 lbs. You typically smoke it for about 2 hours per pound and around 225-250.

Now a lot of recipes tell you to remove the skin and most of the fat. Again, I went against the norm. Since I went to the grocery store, it was mostly trimmed already. I left the on remaining piece of skin & fat on and placed the butt skin side down on the grill.

After smoking it for a few hours, I turned the butt over and sliced the skin off, leaving some of the fat. I placed the skin next to the butt for a little more smoking and dusted the remaining fat with some more rub (crazy, right?). I have plans for this skin, so it needed smokin'. :)

 The smoker box didn't need refilling but I did throw a small foil pack in after the first hour for a little extra smoke. When we hit the "halfway mark" (about 5 hours) I checked the temp and we were at the dreaded 150. Having not smoked a butt before I might have freaked at only being at 150, but I did my research and have talked enough with some of the bbq folks enough that I've heard of the "stall".

I decided to give it some time to see if the meat would pull through the stall on it's own, but once we got to 2 hours till dinner and we hadn't move past 160 I broke. I grabbed a sheet of heavy duty foil and wrapped the butt. I did not add liquid to the foil, which is a technique some like to use. Placing the butt back on the grill, I grabbed the smoked skin and closed the lid.

I let the butt sit in the foil pack for about 1 1/2 more hours and then popped it open for a sec to get the temp. It was 185! I let it roll for the last 1/2 hour and checked it again. We were over 190. I pulled it off the grill and let it sit in the foil with a vent hole for about 30 more minutes so it could rest. After that, I put it in a foil pan and using two serving forks I pulled the meat into shredded awesomeness! See how clean that bone is?! The pork just fell off.
I removed all the bones and the big pieces of fat. I then mixed it thoroughly to assure pieces of the crispy outer crust were evenly distributed with the soft tender pieces.

I took the piece of skin we had smoked and sliced off two small strips and removed some of the congealed fat. My son and I each enjoyed a crispy piece of the skin. The actual purpose of the smoked skin though, was a tasty treat for our dog. After it cooled, we let him rip into his treat.

We all grabbed a plate and some burger rolls and picked out our favorite Doomer's "Q" Sauce to top the pork. For mine, I had three with Doomer's Original, one with Doomer's Hot & Spicy, and one with slaw & Doomer's Original! Excellent!

If you've never smoked a pork butt, don't panic. It can be done and you don't have to be a pro. Just take your time and trust the cooking process. As I like to say, Just "Q" it! Till next time...

Friday, October 28, 2011

Smoked Mac & Cheese

Alright "Q" fans, a short while back, I was inspired by a guest post on The BBQ Smoker Site by Hanneke Eerden of The Dutchess Cooks. The post was regarding a favorite comfort food for millions of people everywhere...Mac & Cheese! She smoked it on the grill and I thought I'd take a stab at this American classic myself.

First thing we're gonna need is our ingredients for the mac & cheese:

1 box Macaroni pasta
2 cups shredded cheddar-jack
1/2 cup shredded cheddar
1 can evaporated milk
1/2 cup milk
4 T flour
3 T butter
3 or 4 slices thick cut bacon, chopped
1 1/2 t bbq rub (I used C-Dub's BBQ Rub)
1 t paprika
1 t thyme
1/2 t black pepper
1/2 t salt

Go ahead and start up your smoker or grill. I have my gas grill fired up with one burner on, and hickory chip filled foil packs for the smoke.

Cook the macaroni as directed on the box and set aside. Add 2 T of butter to large pot and melt. Toss in the bacon and let it cook. Once the bacon begins to get crispy add in the flour and whisk for about a minute or so. Slowly pour in all of the milk, stirring constantly. You sauce should begin to smooth out.

At this point, you should add in all of your seasonings and herbs. Stir and allow to simmer for a few minutes. It will slightly thicken. Slowly stir in the 2 cups of cheese. Next, add in the macaroni and combine completely.

Get yourself a grill safe pan (aluminum, cast iron, etc.). I used a disposable aluminum pan. Use the remaining butter and grease the bottom and sides of your pan. Pour your mixture into your pan, top with the 1/2 cup cheddar and get out to your grill!

By this time, the smoke should be optimal. Place your pan on the grill (not over the heat) and smoke for 40 to 50 minutes. If it's hot & bubbly and the top is golden brown, you're done. Serve on the side of your favorite meal.

For our meal, we did some grill baked potatoes, a salmon filet (with Pirate Jonny's Jamaican Jerk Seasoning) and some boneless chicken breast filets (with Draper's AP Rub).

I put the potatoes over the heat at the same time I put on the mac & cheese. Just before our mac & cheese was done, I turned it and started the middle burner and put on the chicken breast and salmon filet. Don't leave the mac & cheese on the whole time. I timed it out and pulled it off when I turned my chicken over. Once those were grilled to perfection I topped the chicken with a little Original Doomer's "Q" Sauce and the salmon with Dark Doomer's "Q" Sauce. The meal was amazing and the family was pleased. The smoked mac & cheese was a huge success. If you have the chance, I highly recommend you try this out!

Wednesday, October 5, 2011


Ok, so this isn't a BBQ item, but I started in the kitchen, so I've got a lot to offer! Here's a great take on lasagna (my favorite food of all time...I'm a human Garfield!).

There are so many ways to make it, but this is a simple recipe that anyone can do. Start by gathering all your ingredients. You'll need the following:

1 lb package lasagna noodles
1 26 oz can/jar of your favorite pasta sauce (I used Hunt's Garlic & Herb)
2 lbs ground meat (I used a grocery store mix: 1/2 lb pork, 1/2 lb veal, 1 lb beef)
4 plum tomatoes, chopped
2 cups shredded mozzarella
16 oz Ricotta Cheese
1/2 cup grated Parmesan cheese
4 eggs
3 T Italian seasoning
1 t garlic powder
1 t onion powder
1 t salt

To start off, prepare the lasagna noodles as directed on the box and set aside.
Crumble ground meat into a large bowl. Add the Italian seasoning, garlic powder, onion powder and salt. Mix together gently, then brown and drain fat.

Put seasoned meat into a saucepan and add pasta sauce. Place on medium heat and combine thoroughly.
Next add the fresh cut tomatoes and combine. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

While the sauce is simmering begin combining cheeses in a large bowl, withholding 1/2 cup mozzarella. As a side note, you can always add more cheese (which I usually do). Now, add the eggs, one at a time, mixing thoroughly, but gently.

Go ahead and get the oven'll want it about 350. Grab a 13x9x2 in pan (I love me some Pyrex!) and spoon a nice helping of meat sauce over the bottom of the pan. Grab the noodles you set aside earlier and place a layer on top of the meat sauce. Next, cover that with a layer of your cheese n' egg mixture.

There are a few ways you can spread the cheese mixture over your noodles (i.e. spooning it, rubber scraper/spatula smearing or pastry bagging). Each has it's pros & cons, so use the one you like best.

Repeat the sauce, noodles, cheese process until you have several complete layers. Top off with a layer of noodles and sauce. Sprinkle that with the remaining mozzarella and additional Parmesan, if desired.

Cover with aluminum foil and bake in over for 30 minutes. Remove the foil and bake for another 10 minutes. Let stand for 10 to 15 minutes, serve and enjoy! mmmm...soo good!

Thursday, September 1, 2011

Gettin' Sauced 2011

So...I entered my line of sauces in a few contests this year and the first one has been completed. I didn't win, but Doomer's Original "Q" Sauce came in 5th in the Bottled Tomato Mild Category!! Not bad for a little guy out of Maryland! Below are all the results! Special Thanks to the guys at Man Up Texas BBQ & Gettin' Sauced!!

Gettin' Sauced! placings, by division & category:

Fresh Division
Tomato (mild) 1. Black's Smokey
2. Sugar Shack Backyard Red
2. Hyatt Lost Pines Smoked Tomato
3. Shiner R&B Black Sauce
3. Smokin Ronnie's Sweet & Spicy #4
3. Black's Original
4. Two Bros. House
5. Black's Sweet
6. Black's Agave
7. Texas Pride Regular
7. Black's Honey Barbecue
7. Smokin' Rose of Texas
8. Pizzitola's Serious Sauce
8. Black's Honey Mustard

Tomato (spicy) 1. Black's Habanero
2. Black's Original Spicy
2. Black's Chipotle Mustard
3. Two Bros. Spicy
4. Black's Ghost Chili
5. Texas Pride Hot
6. Pizzitola's Serious Sauce

1. Two Bros. Sweet
2. Smokin Ronnie's Pig Sitckin Mustard Sauce
3. Sugar Shack Gold Rush
4. Shiner R&B Hop Hog

1. Two Bros. Tamarind
2. Shiner R&B Heyyy!
3. Q on the Riverwalk Smoked Peach & Bourbon
4. Sugar Shack Strawbizzle
4. Hyatt Lost Pines Blackberry Sage

1. Shiner R&B The Great White Hope - Alabama White Sauce
2. Two Bros. Shiner Black Coffee & Molasses
3. Sugar Shack Holy Mole
4. Two Bros. Tangy
5. Hyatt Lost Pines Red Onion Mustard Seed Jam
6. Smokin Ronnie's Pig Stickin Dippin Sauce
7. Pizzitola's Serious Sauce
8. Sugar Shack Smokin White Swag
8. Pig Pit BBQ Inn Beef Brisket Sauce

1. Black's Habanero
2. Black's Smokey
3. Two Bros. Sweet
4. Two Bros. Tamarind
5. Shiner R&B The Great White Hope - Alabama White Sauce

Bottled Division
Tomato (mild) 1. Grumpy's Goodnight-Loving
2. Big Butz Mild
3. J&J BBQ Company K.C. Sweet
4. Grumpy's Not So Bold
5. Doomer's Original "Q" Sauce
5. Rufus Teague Honey Sweet
5. Uncle Sunny's Special Blend
6. Oregon Dan's Original
6. Kolander Grubb's Original
7. Earl's Gone Wild California
7. Meat Mitch Naked Whomp!
7. Pigchaser Original
7. Dimples BBQ Sauce
8. Kinderhook Brand Bold & Spicy
9. Russ & Frank's Mild
9. Russ & Frank's Sassy
9. DBQ Smokin' Sauce
9. Alisha's Kitchen Honey BBQ Sauce
9. DennyMike's Sweet 'n Spicy
9. Grill Side Barbeque Suburban Sweet
9. KC Masterpiece Smoky Bourbon
9. J&J BBQ Company Texas
10. Anthony Spices Phoenix Original
10. KC Masterpiece Original
10. Stubb's Smokey Mesquite
10. Hack's BBQ Sauce
10. Pig Pit Ray's Sweet
11. Doomer's Dark "Q" Sauce
11. Main Street BBQ Sweet 'n Sassy
11. POTM Cattle King
11. Texas Smokehouse Original
11. Pig Pit Dana J's
11. Uncle Bob's Sweet & Spicy
11. Draper's Smokin Sauce
11. Country Chef Hickory Smoked
12. Abrams BBQ Original
12. Brother Jimmy's Original
12. Stubb's Original
12. BBQ Barn Sauce
13. The Stirring Spoon Smokin' Agave Gourmet
14. Texas Pride Regular
14. Big Bear BBQ Sauce
15. The Stirring Spoon Balsamic Honey Gourmet
16. The Stirring Spoon Wild Bourbon Molasses Gourmet
17. Soul Mountain Doc's BBQ
17. Southern Soul Sweet Georgia Soul

Tomato (spicy) 1. Grumpy's Black Label
2. Two Fat Guys Mild
2. Soul Mountain Mountain Fire
3. Grill Side Barbeque Downtown Hot
3. Brother Jimmy's Chipotle
4. Russ & Frank's Fiery
4. Two Fat Guys Spicy
4. The Belgian's "Nasty"
5. Alisha's Kitchen Signature Sauce
5. Rufus Teague Blazin' Hot
5. Anthony Spices Phoenix Hot
5. Two Fat Guys Lava Hot
5. J&J BBQ Company Lava Hot
5. Picky Vicki Hot Stuff
6. Doomer's Hot & Spicy "Q" Sauce
6. Kolander Grubb's Habanero
6. James Gang Sweet Southern Heat Whiskey
6. J&J BBQ Company Texas Heat
6. Pig Pit Red Hot
7. Russ & Frank's X-Fiery
7. Rufus Teague Touch 'O Heat
7. Jimmy G's Gourmet Spicy Whiskey
7. Grill Side Barbeque Hometown Heat
7. Two Fat Guys Smoky
7. Fat Hen Grill Original
7. Grumpy's Bold XX
7. J&J BBQ Company K.C. Sweet Heat
7. Uncle Sunny's Spicy Blend
7. Southern Soul Hot Georgia Soul
7. Big Butz Spicy
8. Oregon Dan's Medium Spice
8. Oregon Dan's Apricot
8. Meat Mitch Whomp!
8. DennyMike's Hot 'n Tasty
8. Pepper Ranch Habanero Style
9. Oregon Dan's Habanero Hot
9. BBQPHX Hand-Crafted BBQ Sauce
9. Uncle Sunny's Haba-Honey
10. James Gang Honey Habanero
10. Country Chef Sweet and Spicy
11. Country Chef Chipotle

Vinegar (mild) 1. DennyMike's Carolina Style
2. KC Masterpiece Southern Style
2. SuckleBusters Original
2. SuckleBusters Honey
3. Burnin' Love 1919 Molasses
3. Pig of the Month Miss Scarlet's
4. Pig of the Month Love Me Tender
4. WoodenSpoon Hickory

Vinegar (spicy) 1. Desert Smoke Sweet & Spicy
2. SuckleBusters Chipotle
2. Big Un's BBQ Sauce
3. Desert Smoke Raspberry Chipotle
4. Uncle Bob's Georgia Juice
5. Burnin' Love Sassy Mo'Lassy
5. WoodenSpoon Spicy
6. WoodenSpoon Mesquite
7. Granddaddy's Sweet Southern Heat

Mustard 1. Old Timer Gourmet
2. Brother Jimmy's Mustard
2. Fat Hen Grill Mustard Q
3. Sam Dog BBQ Yellow Dog Sauce
4. Texas Tasty BBQ Dippin' & Grillin' Sauce
5. Pig of the Month Colonel Mustard's
5. Country Chef Mustard
6. Southern Soul Low Country Soul Tangy

1.Tribal Moose Original Cranberry
2. Busters Blueberry Chipotle
3. Jerry's Slice off the Grill Old Homestead BBQ Sauce
4. Texas Smokehouse Apple
5. Desert Smoke Pineapple Habanero
6. Pig of the Month Key West in a Bottle
7. Iguana Isle Marigot Bay Mango
8. Busters Blueberry Original
8. Busters Blueberry Habanero
9. Tribal Moose Spicy Cranberry
10. SuckleBusters Spicy Peach
11. Kolander Grubb's Sweet Orange Mango

Miscellaneous 1. 816 Original
2. Picky Vicki Brazenly Bold
2. Pig Pit Garlic Parmesan Wing Sauce
3. Pigchaser Garlic
3. Bodean's Hickory
3. Bodean's Hot Chipotle
4. Rufus Teague Meat Sauce
4. DennyMike's Mesquit-O-Madness
5. Pig of the Month Get Lei'd
6. Rufus Teague Spicy Meat Sauce
7. Burnin' Love Torch-ered
8. Burnin' Love Heartbreak

1. Old Timer Gourmet
2. DennyMike's Carolina Style
3. Desert Smoke Sweet & Spicy
4. Grumpy's Black Label
5. Grumpy's Goodnight-Loving
6. 816 Original
7. Tribal Moose Original Cranberry

Monday, July 11, 2011

"Q" Sauce in a Bloody Mary?

Ok, the title pretty much says it all.  A fan one day says I should make a bloody mary mix. I thought about it, then decided I don't need a mix, just the perfect Bloody. Here's our recipe:

2oz Vodka
6oz Tomato juice
1-2T Doomer's Hot & Spicy "Q" Sauce
1t black pepper (or more to taste) optional

If you don't like 'em too spicy go with 1 T Hot & Spicy and leave out the pepper, then add more to taste. Enjoy!

Thursday, June 30, 2011

BBQ Spaghetti?

Yeah, I said bbq spaghetti! Now, I've heard about it before and seen it on food network shows about bbq restaurants down south, but I've never eaten it myself. I'm a big fan of spaghetti and of course bbq, but to have them together seemed quite strange. Well, trying new things is always the way to go. You never know what you'll like unless you try it.

As such, I pulled up a few recipes online to get a basis to work with. It seemed like they were all pretty much the same. The biggest different lies in what meat and sauce you choose. Being that this was the middle of the week before a big Holiday weekend I decided to use what I had available in my freezer & fridge.

I always like to put my own spin on things, so I pulled out some ground meats. Now the recipes say to use pork, beef or chicken and I'd love to use some leftover smoked meat...but that doesn't last long around here. What I decided to use is 1/2 pound ground chicken, 1/2 pound ground beef and 1 pound of ground venison (having hunters in the family pays off well). The mix of meats will give a great flavor and just enough fat.

Before we start, let's get all the stuff together. You will need the following items:
1 - 2 pounds meat (ground or cut into bite size pieces)
1t garlic powder
1t kosher salt
1T hickory flavored liquid smoke (unless using smoked meats)

1T olive oil
1t garlic salt
1/2 red onion, diced
3 1/2 C bbq sauce (we're using Doomer's Original "Q" Sauce)
1 pound spaghetti

I started off by browning the ground meats in a large skillet. While the meat is browning, add the garlic powder, salt and liquid smoke. Now I want to address something about liquid smoke. I know that there are a lot of people who frown on it, but since I'm not using smoked meats, it is a great way to add that smokey flavor. I don't have a problem with liquid smoke since it is a natural product. Basically they just catch the heated smoke and let it condense into a liquid. Anyway, back to the recipe. Once the meat is browned, drain the fat and set the pan aside.

Grab a medium saute pan, heat up the olive oil and saute the red onion. Add the garlic salt and cook until the onion softens. Add the bbq sauce and bring to a boil. Reduce the heat and simmer.

Combine the sauce with the meat that was set aside earlier and continue to simmer. While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook until it is Al Dente (firm, not hard). Drain the water and return the spaghetti to the pot.

Add the sauce/meat mixture to the spaghetti and mix thoroughly. Serve immediately and enjoy!
This was definitely a great dish and I encourage you to try it. The flavor started off a little sweet followed by the smokey flavor of the meat and finished with a little spicey note. I made more than we could eat with this recipe, but it's so good, I'll deal with the leftovers fact I think I'm going to have some more for lunch now! "Q" it up!

Thursday, June 2, 2011


I've started seeing posts, tweets, etc for MOINK Balls and to be honest, I'd never heard of them before, so I did a little research. Turns out that it's basically meatballs (moo) wrapped in bacon (oink). The one thing I did notice is that most of the recipes called for Pre-made Italian seasoned meatballs...hmm. Well, for those of you who know me, I did what I always do...I made my pre-made meatballs here!

Ok, here's what you need:

1 lb ground beef
1 lb thick cut bacon
3 T of your favorite rub (plus more for sprinkling)
Bottle of your favorite bbq sauce

In a large bowl, combine the rub and ground beef. Mix well.
Form into 24 - 1 in. meatballs...
Take bacon slices and cut in half...
Wrap each meatball with one of the half slices of bacon and secure it with a toothpick.
Now sprinkle them with the remaining rub, coating one side, then turning and coating the other.
You can use a smoker, but I used an indirect heat method on the grill. Get the grill hot and move the coals to one side. I added some hickory chips for flavor. Place MOINK Balls on the grill.
Once it starts to caramelize on one side, turn them over and allow to cook through.
You will get some flare up for any that are close to the coals as the juices drip. Just keep an eye on them, so they don't burn. After they've cooked on both sides, glaze with your favorite bbq sauce. For ours, of course, we used Original Doomer's "Q" Sauce.
Once the sauce caramelizes on one side, flip 'em and sauce 'em again. Let that sit a few more minutes on the heat and you've got yourself an Awesome appetizer!
Remove them from the grill and enjoy. Don't forget to remove the toothpick before you eat it. Remember, Just "Q" it!

**wanted to add in a big thanks to Larry Gaian (@BBQGrail) for creating these!!!