Backyard Inspiration
DR. BBQ’S BEEF BRISKET FLAT
Ingredients 1 flat cut brisket, about 9 pounds with the fat cap left on BBQ rub as needed 1 cup strong black coffee Instructions Set the EGG for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™. Trim any loose pieces...
DR. BBQ’S BEEF BRISKET FLAT
Ingredients 1 flat cut brisket, about 9 pounds with the fat cap left on BBQ rub as needed 1 cup strong black coffee Instructions Set the EGG for indirect cooking at 250°F/121°C with pecan wood for flavor and a drip pan on the convEGGtor™. Trim any loose pieces...
ROASTED HALIBUT WITH GREEK RELISH
Ingredients 2 (14.5 ounce) cans of Red Gold® Petite Diced Tomatoes, drained 1⁄4 cup extra virgin olive oil 3 cloves garlic, minced 1⁄2 tablespoon kosher salt 10 fresh basil leaves, chopped 10 ounces Kalamata olives, slices 1⁄4 inch 1 small red onion, diced 3 ounces feta cheese, dry...
ROASTED HALIBUT WITH GREEK RELISH
Ingredients 2 (14.5 ounce) cans of Red Gold® Petite Diced Tomatoes, drained 1⁄4 cup extra virgin olive oil 3 cloves garlic, minced 1⁄2 tablespoon kosher salt 10 fresh basil leaves, chopped 10 ounces Kalamata olives, slices 1⁄4 inch 1 small red onion, diced 3 ounces feta cheese, dry...
SRIRACHA PORK CHOPS
Ingredients 4 (1”) boneless pork chops 2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base 1 Tablespoon minced garlic 1 Tablespoon Sriracha sauce 1 Tablespoon freshly chopped cilantro 1 Tablespoon freshly squeezed lime juice 1⁄4 cup brown sugar 2 teaspoons freshly minced ginger Instructions Mix the Roasted...
SRIRACHA PORK CHOPS
Ingredients 4 (1”) boneless pork chops 2 Tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base 1 Tablespoon minced garlic 1 Tablespoon Sriracha sauce 1 Tablespoon freshly chopped cilantro 1 Tablespoon freshly squeezed lime juice 1⁄4 cup brown sugar 2 teaspoons freshly minced ginger Instructions Mix the Roasted...
ROASTED CORN AND GREEN CHILI CHEESE SPREAD
Ingredients 1 1⁄2 cups Roasted Corn, Kernels (or 2 medium Ears of Corn) 2 cups Cheddar Cheese, shredded 1 cup Mayonnaise 1 (4 oz.) can diced Green Chili Peppers, drained and rinsed 2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base 2 teaspoons Original Louisiana Hot Sauce...
ROASTED CORN AND GREEN CHILI CHEESE SPREAD
Ingredients 1 1⁄2 cups Roasted Corn, Kernels (or 2 medium Ears of Corn) 2 cups Cheddar Cheese, shredded 1 cup Mayonnaise 1 (4 oz.) can diced Green Chili Peppers, drained and rinsed 2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base 2 teaspoons Original Louisiana Hot Sauce...
JERK CHICKEN WINGS
Ingredients 2 pounds chicken wings, tips removed 2 Tablespoons Better Than Bouillon® Organic Chicken Base 1⁄4 cup Jerk seasoning 1⁄4 cup apple cider vinegar 1 Tablespoon garlic powder Instructions Mix the chicken base, Jerk seasoning, vinegar, and garlic powder in a small bowl. Add the marinade and chicken...
JERK CHICKEN WINGS
Ingredients 2 pounds chicken wings, tips removed 2 Tablespoons Better Than Bouillon® Organic Chicken Base 1⁄4 cup Jerk seasoning 1⁄4 cup apple cider vinegar 1 Tablespoon garlic powder Instructions Mix the chicken base, Jerk seasoning, vinegar, and garlic powder in a small bowl. Add the marinade and chicken...
DOWN AND DIZZY PORK SHOULDER
Ingredients Print 7.5-10 lb pork butt (also called pork shoulder blade roast, Boston butt) 1⁄3 cup of Dizzy Gourmet® Down and Dizzy™ Seasoning Salt 2 or 3 chunks of smoking wood (hickory is a natural on pork) 1⁄2 cup of peach nectar Hot sauce (optional, and to taste...
DOWN AND DIZZY PORK SHOULDER
Ingredients Print 7.5-10 lb pork butt (also called pork shoulder blade roast, Boston butt) 1⁄3 cup of Dizzy Gourmet® Down and Dizzy™ Seasoning Salt 2 or 3 chunks of smoking wood (hickory is a natural on pork) 1⁄2 cup of peach nectar Hot sauce (optional, and to taste...
DR. BBQ’S SMOKED FLAT-CUT BRISKET WITH COFFEE
Ingredients Print 1 USDA Choice flat-cut brisket (5 to 6 pounds), fat left on Barbecue Rub #67 (below) ½ cup strong brewed coffee Instructions Set the EGG for indirect cooking at 235°F/113°C using medium hickory wood for smoke flavor. Season the brisket liberally with the rub. Cook the...
DR. BBQ’S SMOKED FLAT-CUT BRISKET WITH COFFEE
Ingredients Print 1 USDA Choice flat-cut brisket (5 to 6 pounds), fat left on Barbecue Rub #67 (below) ½ cup strong brewed coffee Instructions Set the EGG for indirect cooking at 235°F/113°C using medium hickory wood for smoke flavor. Season the brisket liberally with the rub. Cook the...
VIRGINIA WILLIS PULLED PORK
Ingredients Print 4 lbs (1.8 kg) pork butt, on the bone 2 tbsp (30 ml) canola oil 1⁄4 cup (55 g) brown sugar 1⁄4 cup (28 g) paprika 2 tbsp (30 g) coarse kosher salt 1 tbsp (18 g) garlic salt 1 tbsp (6 g) black pepper 1...
VIRGINIA WILLIS PULLED PORK
Ingredients Print 4 lbs (1.8 kg) pork butt, on the bone 2 tbsp (30 ml) canola oil 1⁄4 cup (55 g) brown sugar 1⁄4 cup (28 g) paprika 2 tbsp (30 g) coarse kosher salt 1 tbsp (18 g) garlic salt 1 tbsp (6 g) black pepper 1...
STEVE RAICHLEN'S SMOKED PLANKED TROUT
Ingredients 4 whole trout (12 to 16 ounces each) Sea salt and freshly ground black pepper 16 whole fresh basil leaves 1 lemon, thinly sliced and seeded, plus 4 half lemons for smoking and serving 2 tablespoons cold unsalted butter, thinly sliced 8 thin slices pancetta or prosciutto...
STEVE RAICHLEN'S SMOKED PLANKED TROUT
Ingredients 4 whole trout (12 to 16 ounces each) Sea salt and freshly ground black pepper 16 whole fresh basil leaves 1 lemon, thinly sliced and seeded, plus 4 half lemons for smoking and serving 2 tablespoons cold unsalted butter, thinly sliced 8 thin slices pancetta or prosciutto...