BBQ RUB

I've been playing around with this recipe for a few years now and I've got dialed in just right.I use it on all different kinds of meat and it works really good.Just enough sugar to salt and all the right spices


Ingredients:
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup kosher or sea salt
1/4 cup black pepper
1/4 cup paprika
2 tbls onion powder
2 tbls garlic powder
1 tbls chili powder
2 tsp dry mustard
1 tsp dry basil
1 tsp dry thyme
1 tsp cumin
1 tsp corriander
1 tsp white pepper
1 tsp cayenne pepper
1 tsp old bay seasoning
1 tsp ground celery seed

combine every thing in a air tight container,use a spice grinder to get a nice fine texture if wanted

Grilled Chicken With Brandy Apple Dijon Sauce

I kinda just thought this up..it's actually a combination of a few different recipes,i like to look at recipes as a guide,just a starting point and then i let my past knowledge,experiences and taste for balance take over..anyway i'll just list the ingredients for this one because i didn't measure anything..the potatoes and asparagus were grilled along with the chicken

ingredients

bacon 6 slices diced
apple juice concentrate
Brandy
apple cider vinegar
grey poupon dijon mustard
mailie whole grain mustard
heavy whipping cream
shallot
garlic
fresh thyme
salt and pepper

method


set a sauce pan over medium heat and add bacon,cook until fat is rendered,drain bacon to paper towel leaving about a tablespoon of fat in the pan,add shallot,saute 3 to 4 min,add garlic and saute another 2 minutes,deglaze pan with brandy(about 1/4 cup)add apple juice(about a cup) and vinegar(about 1/4 cup) and reduce liquid by half,strain off liquid and add back to sauce pan,whisk both mustards(about 2 tablespoons each)to the reduction,simmer 3 to 4 minutes,slowly whisk about a half cup heavy cream to the sauce,season to taste and add fresh thyme and finely minced bacon off the heat..top your favorite meat or poultry with this..great balance of sweet to tangy!

Smoked Pulled Pork

I made this for dinner tonight..it's a more of a technique than a recipe..the long slow cooking process results in a delicious,tender,smokey,sweet and most of all cheap cut of meat..the one in the pictures was about ten dollars..well anyway here is the marinade/mop recipe..i'll post the rub and sauce later as their own post

1 can pineapple juice concentrate
3 tbls worcestershire sauce
1 cup apple cider vinegar
1 cup red wine vinegar
3 tbls each salt,white pepper,onion powder,garlic powder
1/4 paprika
1 cup vegetable oil

Method
throw everything except oil in a blender,pulse then slowly add oil while blender is running,blend until thick,reserve 1/3 for mopping,add the rest to a ziploc bag and rest overnight..the next morning remove meat from marinade and pat dry..rub meat well with your favorite rub,prepare a smoker to 225 degrees,smoke meat for about 1 1/2 hours per pound or until the internal temp on the meat has reached 180 at least it will not hurt to take it as high as 195..when temp has been reached rest meat for twenty minutes..now it's ready..pop on some gloves and pull meat into bite sized shreds..top with your favorite sauce...MMM!good

the rub


this is the meat after marinating

just starting

first mop two hours in

almost done

here is a slider style sandwich on king's hawaiian rolls

World's Hottest Pepper(Bhut Jolokia)

A good friend of mine grows many types of peppers from exotic such as these all the way down to bell peppers..let me tell you first hand these things are no joke..for example a lot of people are under the impression that habenero are the hottest...Wrong!...habs are rated at between 250,000 and 350,00 on the scoville scale...Bhut Jolokia are rated at over 1,000,000!..they burn for a good 20 minutes or so...and the same on the other end too!...Watch out!

Well I finally did it!..here is my first post..Let me start by introducing myself my name is Matt Dalton and i love food with a passion..yesterday i cooked baby back ribs for over a hundred people here are some of the pics that were taken...anyway all of my friends over at bakespace inspired me to get this blog out there..so here it is!