Friday, April 27, 2012
I got a pack of chuck steak that had been cut already (for stews and such). I pulled out the best cut pieces and placed them in a storage bag. I then added about 1/2 cup of Original Doomer's "Q" Sauce, tossed it a bit to coat the meat and then set it in the fridge to marinate.
While the meat was marinating, I grabbed some veggies. I used a yellow onion, a few white potatoes, a red bell pepper and a couple pieces of pineapple.
Wash and dry the potatoes and cut them into quarters. You can prep these well ahead of time. I put some water into a pot and brought it to a boil. I added the potatoes and let them cook about ten minutes. Once they began to soften, I drained them, set them aside to let them cool.
Meanwhile I cut the other veggies up. I used about 1/2 the onion and cut it into quarters. The pepper I cut into a few chunks.
The wife won't eat the peppers or onions, so I didn't need as many. Also, the pineapple was canned and small pieces, so I used them sparingly. I would recommend you get a whole pineapple and cut it into 1 1/2 inch pieces.
Once the grill was up to temperature I threw the skewers, potatoes and extra pieces of meat on to cook. Next I wen inside to begin on the sides. I prepared some rice, carrots and a little cous cous. I used a garlic & olive oil cous cous and added a little tomato and small diced red pepper (using the cap).
Once everything was done, I removed the skewers and such from the grill and brought them inside for plating. I put down a some rice and cous cous, removed everything from the skewer and placed it on the plate. Add to that a side of carrots and you've got yourself a wonderful meal.
I thoroughly enjoyed making these and enjoyed eating them even more. If you get the chance, I recommend you try them out. Use whatever veggies you like best. I've got some more beef coming soon...I'm really thinking about some nice roast beef. Stay tuned and remember...Just "Q" it.
Monday, April 16, 2012
You want to rinse the rack under cold water and pat dry...then it's on to prep.
There's a membrane on the back that you will want to remove. If cooked, it will be tough and not taste good...not to mention it keeps flavors from getting to the meat.
I placed my rack of ribs on a sheet pan and turned them so the membrane was facing up. Slide a knife just under the membrane by the end of the last rib. Once loosened, you can pretty much just pull it off.
Now if you're doing this, you're going to want to get your favorite rub. This time, I used a blend I've been working on. Take some oil and give the ribs a light coating, just to get the surface tacky and give the rub something to hold on to. Generously coat the rub all over both sides of the ribs.
I put the rack in the fridge for about an hour or so. You can keep them in longer if you'd like, but an hour is sufficient. Remove the rack from the fridge and let them sit.
While the ribs sit out, I got the smoker up to temp, added my wood (hickory this time) and waited. Once it started smoking, I placed the rack on the top shelf. (I had to cut mine in half in order for them to fit.)
Original Doomer's "Q" Sauce and gave the ribs a good coating.
While the sauce imparted it's flavor into the ribs, I began to prep the rest of dinner. I started my grill up and grabbed some boneless chicken breasts and hot dogs.
I used some Pirate Johnny's Original Rub for the chicken breasts and finished them with Original Doomer's "Q" Sauce. I served up sides of baked beans, green beans, a summer slaw and broccoli mac & cheese. The family thoroughly enjoyed it and I hope you do too!
As a side note, Pork in the Park 2012 is quickly approaching. It will be our first event of 2012 and we're really excited. If you can make it, the fest is great, BBQ Pitmasters will be there filming season 3 along with lots of great bbq teams, vendors bands and so many fun things to do. It's at Winterplace Park in Salisbury, MD, April 20-22. Hope to see you there.
Just "Q" it!
Thursday, March 8, 2012
I pulled the chicken breast out of the fridge, and starting gathering the other ingredients. Here's what you need:
1 lb chicken breast, cubed
1 small onion, chopped
1 celery stalk, chopped
1/2 cup sliced carrots
1 1/4 cups water
1/2 t parsley
1/4 t black pepper
1 bay leaf
2 T corn starch
2 T water
1 egg yolk beaten
1 T milk
1 cup shredded cheese (I used cheddar)
1/4 cup sour cream
2 pie crusts (I am not fond of making this so I buy pre-made, but if you're better at making them than I am, a double crust recipe is what you need)
Add the celery, carrots, water, parsley, black pepper & bay leaf and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes. In a separate bowl, combine the corn starch and 2 T of water, then add this to the chicken mixture. Bring the mixture to a boil again, stirring often. Once it begins to boil, remove it from the heat. At this point, add the canned soup, cheese and sour cream and mix thoroughly.
Grab a 2 qt casserole dish and line it with the first pie crust and spoon or pour in the chicken mixture. Top with the remaining crust, then crimp and seal the edges. Cut several slits in the top to allow steam to escape.
Add the milk to the beaten egg yolk and brush the top of the crust. Bake at 400 degrees for about 35 minutes. You can line the edges of the crust with foil for the last 10 minutes of cooking to prevent over-browning.
After you take it out of the oven, let it sit a few minutes, then serve. Now, while I was preparing it, I kept thinking I should add a potato, which I had originally intended to be in the pie, but realized I didn't have any. After sitting down and eating though, it was plenty filling without the potato, and the smokey flavor the chicken added was awesome. I love a hearty recipe and this one hits the mark. I hope you get a chance to try it out.
Saturday, March 3, 2012
Ok, to start, you'll need to get yourself a fresh whole chicken. I got one that was just over 6 lbs. You can get this from any local grocery store. To brine it, you'll need the following items:
1 - 2 gallon zip bag
1 gallon water
3/4 cup kosher salt
3/4 cup sugar
1 T cumin
1 T black pepper
1 T granulated garlic
I read a lot about brines before I started this and I noticed that there was a good mix of people who use a cold brine and those who heat it up, then let it cool. I just opted for a cold brine. Mix all the brine ingredients together in a large pot and stir until the salt and sugar have dissolved (they dissolve faster in the hot brine, but then you have to wait for it to cool) . Put the chicken in your zip bag and pour the brine over the chicken. Seal the bag and place in the refrigerator for about 6 hours.
After about 6 hours, remove the chicken from the bag, rinse thoroughly and pat dry. Now is the time to get your cutting board and a SHARP knife so you can spatchcock (butterfly/remove the backbone) the chicken and lay it flat. This is a technique I was fortunate enough to learn from a bbq techniques class I took a few weeks ago. I'm not going to try to teach it, but I found it fairly simple.
I want to give some props to the guys from 3 Eyz BBQ. They taught the bbq class and I learned a lot. Along with the spatchcock technique they taught us, I also used their technique for applying rub with this cook...and have to say it worked well. Basically, you use a thin layer of mustard over the chicken and sprinkle on the rub. It helps keep the surface tacky but doesn't add flavor.
I put on the mustard and then sprinkled the chicken with a good layer of Draper's A.P. Rub. I really like the flavors that Shane has created in his rub and sauce. I let the rub sit for a few minutes while the smoker was getting to temperature.
When the temperature was reasonably close to 165, I put some Draper's Smokin' Sauce on the right half and gave it a second basting a few minutes later. Once it hit 165 in the breast/180 in the thigh, I pulled the chicken off and put it on a pan to rest.
After finishing the side dishes I cut the chicken into parts and plated it up. The wife and kids loved it and I can't wait for my next adventure with my smoker. The flavor of the chicken was amazing! It was incredibly moist and tender. I had a great time cooking this and will definitely be smoking a lot more items soon.
Stay tuned for more good things to come.
Monday, February 27, 2012
It's pretty simple to make. You'll need to get the following ingredients:
3 cups milk
1/3 cup long grain white rice
1/3 - 1/2 cup raisins
1/4 cup sugar
Alright, so first, take the milk and put it in a saucepan. Bring the milk to a boil, slowly. When the milk begins to boil, add the rice and raisins. Reduce the heat to low, cover and simmer for about 35 minutes or until most of the milk is absorbed.
The mixture will appear as if the milk began to curdle. This is perfectly normal and exactly how you want it to look. Remove the pan from the heat and stir in the sugar.
Spoon it out into serving dishes and chill in the fridge. You can enjoy it right away, while it's still warm, but I prefer mine chilled. You can also top it. Traditionally it is topped with a sprinkle of nutmeg. I like that, but I also sometimes top it with a small sprinkle of cinnamon sugar. It's soo good. I hope you enjoy it as much as I do!
Monday, February 20, 2012
Some people love it and some people hate it. One of the things people don't like is the texture. I find if you overcook it, it becomes grainy, so don't walk away while cooking it. Timing is important to get a tender piece.
What you'll need is fairly simple:
1 1lb beef liver
2 T butter
2 T olive oil
In a hot skillet, saute your onions until they begin to caramelize. This should only take a few minutes. Set aside the onions and add the olive oil to the pan.
Lightly salt and pepper both sides and dredge the liver in the flour and shake off any excess. Place the liver in the pan and cook about 3 or 4 minutes on each side. The outside will get a nice crispy crust and the center will be a bit pink.
Top your liver with the warm caramelized onions and serve with your favorite sides. I chose mac & cheese to accompany it. Trust me, if you cook it right, you can't go wrong...Delicious!
Sunday, January 22, 2012
One lucky fan will win a lovely "Q" Sauce Gift Basket like the one pictured here! That's all 3 flavor's of Doomer's "Q" Sauce, 2 buttons, fridge magnet, 2 in basting brush & a 12 oz squeeze bottle!
How do I win this, you ask? There are 2 easy steps, then you're in!
1. Head over to our facebook page and click "like". If you're already a fb fan, move on to step 2. :)
2. Leave a comment below letting us know what you plan on making for Super Sunday.
That's all. I'll do the rest!
The winner will be selected from the below entries using a random # generated by random.org. US entries only, and only one entry/comment per person please. The contest will run through 12pm Eastern time on Wednesday January 25th, 2012 and the winner will be announced that evening on this post. The winner will have 24 hours to contact me by email or another winner will be selected. The basket will be shipped Priority Mail to assure delivery before game day!
Oh, and my predictions for this week.... Go Ravens! Go Niners!
Monday, January 9, 2012
1 lb ground beef
1 lb ground turkey
1 lb ground venison
1/2 red onion - chopped
2-3 carrots - chopped
2 celery stalks - chopped
1 14oz can dark red kidney beans
1 14 oz can light red kidney beans
1 14 oz can black beans
1 6oz can tomato paste
1 29 oz can tomato sauce
2 10 oz cans diced tomatoes & mild green chiles
1/2 cup shredded cheese (I prefer to use cheddar or a "Mexican" blend)
1/4 cup honey
3 T chili powder
2 T hot sauce
2 T butter or margarine
2 T brown sugar
1 1/2 T cumin
1 T lemon juice
1/2 t of all of the following: thyme, basil, oregano, paprika, salt, cayenne, black & white pepper
1 green bell pepper - chopped
2 jalapenos - diced
1 habanero - diced
2 button mushrooms - sliced
12 oz beer (I used Shiner Bock)
Place the butter in a stock pot and saute the carrots, onions and celery until it just begins to soften. Pour them into a bowl and set aside. Open your beans and pour them in a colander, rinse and drain. Add all of the ground meats to the stock pot, brown & drain.
Bring the mixture to a boil, reduce heat and simmer for 1-2 hours. I add the beer into the mix now. Continue simmering for another 1-2 hours, then add the brown sugar and beans. Simmer for another hour.
At this point you have 2 options. Option one is to stir in the cheese and serve. Option two is to stir in the cheese and let it simmer for one more hour. I know this is lot of time, so if you can't wait any longer, I don't blame you. If you can, it's soo worth the wait.
Chili has such a down home, keep you warm on a cold day feel to it. It's so versatile too. Whether you like it with beans or without. No matter whether you eat it plain or topped with sour cream, shredded cheese, jalapenos, pepper flakes, hot sauce or any other toppings, it's fantastic. A great big meal in a bowl.
Just "Q" it and enjoy!