- 1 1/2 cups ketchup
- 1/2 cup cider vinegar
- 1/2 cup white sugar
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne, or to taste
INGREDIENTS
- 1 cup plain yogurt
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- ½ Tbsp dried oregano
- 1 medium lemon
- ½ tsp salt
- freshly cracked pepper
- ¼ bunch fresh parsley
- 3½ to 4 lbs chicken pieces
INSTRUCTIONS
- To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
- Add the chicken pieces and marinade to SS bowl covered with plastic and left in the refrigerator.
- After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
- To bake the chicken, place the chicken pieces in a large preheated cast iron skillet. Convection roasted in the preheated 375 degree until IT was 145.
8/13/2016 – Roasted in the cast iron skillet. Used 1 T dried parsley and Greek yogurt.
From Retread of Methuen, MA posted at SMF
¼ cup apple cider vinegar
½ cup water
2 tbsp sugar
1 tbsp prepared mustard (I use Zatarain’s Creole Mustard)
1½ tsp salt
½ tsp ground black pepper
¼ tsp cayenne pepper
Juice of 1 thick lemon wedge (or 1 tsp)
2 or more ( I use a lot more) large cloves garlic, minced
Tabasco sauce (to taste)
1 diced onion ( fairly large pieces, julienne is good, too)
¼ cup (½ stick) butter or margarine
½ cup catsup
2 tbsp Worcestershire
1½ tsp liquid smoke (depending on the brand, really strong ones require considerably less)
In a sauce pan, mix vinegar, water, sugar, mustard, pepper (black and cayenne), salt, lemon, onion, Tabasco, garlic, and butter. Bring to a boil and then simmer, uncovered, for about 20 minutes. Add catsup, Worcestershire, and liquid smoke and return to a boil. Then keep warm, but not boiling.
Makes a little less than 2 cups and can be refrigerated easily.
Texas Style Barbecue Sauce
Ingredients:
- 1/4 lb butter or margarine
- 1 cup vinegar
- 1 cup water
- 1/2 cup tomato ketchup
- 2 tsp Worcestershire sauce
- 1 tsp dry mustard
- 2 tsp chili powder
- 1/4 tsp cayenne
- 1 tsp black pepper
- 1 tsp salt
- 1/4 cup sugar
- 2 crushed bay leaves
- 2 cloves garlic, minced
- 1 large onion, grated
- Juice of 1 lemon
Directions:
Mix all ingredients and simmer for 15 minutes. Makes about 2 cups.
4/8/2017 – Tried this for the first time. It makes almost a quart and took a lot longer than 15 minutes to cook down the onion that had been grated in the food processor. After an hour it was still lumpy so blended it. Flavor was ok. Need to see once it has aged a bit.
Big, Bold and Spicy Texas Barbecue Sauce
What You’ll Need
How to Make It
- Whisk together the ketchup, vinegar, sugar, water, Worcestershire sauce, chili powder, cumin and cayenne in a saucepan, bring to a low simmer and turn off heat.
- Let the sauce cool to room temperature. This can be used as a basting sauce toward the end of the cooking time of your meat or brushed on after barbecuing, with additional sauce served on the side.
Zesty Ranch – used as a dip
- 1 cup Ranch
- 1/4 cup Sriracha.
Sriracha Cajun Mayo – Used on fried oyster poboy
- 1 cup mayo
- 1/2 cup sriracha
- 1 tbs Cajun seasoning
Sriracha Hot Wings Blue Cheese Dip
- 1/4 cup Gorgonzola
- 1/3 cup sour cream
- 1/3 cup butter milk or use 1/3 cup of 1 tbs lemon juice to 1 cup milk
- 1/4 cup mayo
- 1/4 cup sriracha
- 1 tbs apple cider vinegar
- 1/2 tsp black pepper
Devilish Eggs
- 12 lg hard boiled eggs
- 1/2 cup mayo
- 1/4 cup sriracha
- 2 tbs milk
- 2 tbs Dijon mustard
- 2 tsp chopped cilantro
- 1 tsp sea salt
- 2 tsp smoked paprika
Above from Red Hot Sriracha by Melissa Petitto
To make self-rising cornmeal:
- 1-1/2 cups stone ground yellow cornmeal
- 1 tsp. baking powder
- 1/2 tsp, baking soda
- 1/2 tsp salt
http://www.seriouseats.com/recipes/2008/04/carrolls-extra-moist-cornbread-recipe.html
Simply Corn Muffins from The Cornbread Gospels by Crescent Dragonwagon
This cook was a fiasco as the dust burned up in the too hot MES (for dust) and then they were very salty. Continue reading
This smoke was with a cut-up butt and turned out good. Continue reading
July 24, 2016.
Cut eight new (red) potatoes into quarter
s. loaded into shallow alum pan sprayed with Pam, drizzled EVOO and rubbed it onto the quarters. Put on at 10:40 AM to top grate of MES that has been going for four hours with a pork shoulder and mesquite saw dust in the AMAZEN tray.
While cooking made Arron Franklin’s potato salad sauce with pickle and mustard.
- 2/3 cup mayo. His called for 1C.
- 1/4 cup yellow mustard. His called for 1/2 C.
- 3/8th cup or a little less than 1/2 cup chopped dill pickles His called for 3/4C.
- 1T dill pickle juice. That is what he called for for 2 lbs. of potatoes.
- 2t black pepper. His called for 1T.
- a little less than 1t kosher salt. His called for 1t.
After 2 hours at about 265 removed them and they were still a little underdone in the centers but had a great light brown color on the while exposed areas. Those areas are a little tough but not thick so can be chewed ok. Mary zapped them for about 4 minutes. Cut the potato quarters into normal size chucks. Assembled the ingredients and added Arron’s sauce while the potatoes were still hot.
As left overs, the potatoes are a bit too firm and it lost its pickle zing in the sauce. The smokiness had disappeared and all total it is a bit disappointing.
Next time the potatoes need first to be rubbed well with EVOO before smoking to, hopefully prevent the surface from becoming tough. Use the SS deep pan with holes in the bottom to let the heat through so they cook quicker. Then smoke until done–almost falling apart. Then add more mustard maybe by adding ground mustard and more black pepper.
Four Seasons Blend by Adam Perry Lang
1 cup coarse sea salt or kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic salt
1 teaspoon cayenne pepper
MAKES ABOUT 1 CUP
My Versions
July 24, 2016
1 cup kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons granulated garlic
1 teaspoon cayenne pepper — this could be higher by 2x
July 24, 2016
Bought an 8.2 lb. pork shoulder at HEB on sale for $1 per pound Saturday morning the 23rd. Mid-afternoon mixed roughly 1/2 cup of yellow mustard with about 1 tbls of apple cider vinegar and about 1 tbls of Worcestershire sauce. Rubbed that over the shoulder then sprinkled on and rubbed in Stubb’s Hot Pork Rub. Slide in back in the bag and back into the refer.
6:15 am – Started preheating MES40 set at 260. Plan to cook with setting at 275. Ambient temp is 84° and humidity is 82%.
6:35 – Added meat to third rack from the top with alum pan below to catch drippings. Let the box come up to temp with the meat in place so did not have to open the door and let the heat out to place the meat. Added and lit the new AMNZN tray Kelley gave me for my birthday. Followed Todd’s (manufacturer) directions and “Fill up the rows to the brim, and then pack the sawdust down with your thumb; fill to the brim and pack down again”. Put it into MES and lite with the torch. Did not light like pellets as started very slow with only a little smoke. [Should have left it out until it was burning evenly. Also see note (1) below.]
7:30 – Raised setting to 275. Tray is burning nicely.
8:30 – A lot more smoke so checked it and the tray is black across all rows. Temp at the box control probe is 275-280 and air probe on ChefWorks is 265 on the grate about 1.5″ from meat and door’s glass. (1)
9:30 – Smoke is only slightly noticeable
10:00 – Reloaded tray with level lower sawdust and re-lite. The tray burned up fast as sawdust should not be used for temps over 180° per SMF/BearCarver. See note (1) below.
10:40 – Added shallow alum tray of red potatoes cut into quarters and rubbed with fruity EVOO. See separate post here. Tray is barely burning and very small smoke plume rising from it. Re-lite with an extended butane lighter until small flames. Whipped Thermoworks meat probe with Everclear and inserted into meat. IT is 154°.
12:40 – Pulled the potatoes and the meat’s IT is 174°.
3:45 – Found that the timer had timed out and the MES has been off for maybe more than 30 minutes. Box temp is down to 145 and IT is 176. Warmed convection oven to 325 and at 4 pm pulled and wrapped meat in alum foil and put into convection oven. Re-inserted probe and IT is 146–very odd. Rose soon to 178.
5:00 – IT is 203°. Turned off oven and left it wrapped inside to rest for at least 30 minutes.
The roast had a great flavor, very moist, a nice bark but not distinctive. The smoke taste was lighter than expected as this was mesquite but due to the new tray and sawdust flash burning there was times when there was no smoke being generated. Could have been spicier although as it was so moist we did not use any finishing sauce that would have spiced it up a bit.
(1) With the MES set at 275 the tray with sawdust burned across rows twice even though second time the dust was well below the top of the metal. Found the next day posts at SMF that BearCarver only uses dust for lower than 180° smokes.