Had to throw together a dip for a party this weekend and this simple corn dip was a hit. I had some time before the party, so decided to smoke the peppers separately before tossing them in the mix. I used cherry wood and smoked the peppers (jalapeno, habanero, poblano and serrano) at 180 for 5 hrs. I wasn’t looking to make it overly spicy for this party but there are so many pepper varieties you could go with on this.
After the peppers smoked for a bit, I took them off and set the smoker to 250. While the smoker was heating up I added the following to a pan.
3 drained cans of corn
2 blocks of cream cheese
1 bag of pepper jack cheese
The chopped smoked peppers
Top with taco or fajita seasoning. (I used the Tex-Mex from Hardcore Carnivore)
Place in the smoker for 1 hour, stirring 30 minutes in.
Made famous by Bob Gibon’s Bar-B-Q in Decatur, AL, Alabama White Souce is great on chicken and pretty much anything else I’ve put it on. Ivory and Duke’s make some decent ones that you can get in many stores but I love making my own.
1 cup of Duke’s mayo
1/2 cup of apple cider vinegar
1 1/2 tbsp horseradish
1/2 tbsp brown mustard
1 tsp lemon juice
You can get creative with adding seasonings. I start with the below measurements but add more if i’m looking for more of a flavor. Have fun with it.
1 tsp brown sugar
1/2 tsp of salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp crushed red pepper
I like to use Mason jars. Makes it easy to mix and easy to store in the fridge. This sauce has a shelf life of 8-10 days but it’s never lasted that long in my house.
You’ve just spent all day drinking bourbon and perfectly smoking a B-E-A-UTIFUL brisket for dinner when you hear “Eww, I don’t want that”. What do you do? Force those little ungratefuls to eat brisket or do you fold and make them hotdogs. It’s late and you don’t feel like fighting with them, so you grab 4 dogs, 3 buns and pour another drink. Happy Father’s Day Weekend!
Beef Cheeks, gooiest stickiest meat you will ever smoke. Perfect in tacos or sandwiches, beef cheeks are amazing and are super easy to prepare. Grab a couple of cheeks from your local butcher or grocery store if they carry them. I wanted BBQ sandwiches, so I did a nice spicy beef rub. Use what you want on them, they take in flavor amazingly. Put them on the smoker at 250-275 and leave them alone until they hit 210. You may think that sounds high but you’ll need that to break it down into the sticky mess it you want. I smoked this batch with cherry but use your favorite wood.
Are Tomahawk Ribeyes overrated? Of course, but that doesn’t mean you shouldn’t give them a shot. I had gift card from a butcher shop that wasn’t really close to me and was in that area for work the other day. I picked up two beautiful ribeye steaks and the Ancho Americano from Whiskey Bent BBQ. I loaded up the smoke box on my Oklahoma Joe with charcoal and cherry wood then brought the temp to about 250. After the meat hit 110, I moved it to direct heat over the coals and seared until it hit 125. After resting for a bit, the steaks were amazing.
Sometimes I leave the smoker alone and go back to Louisiana roots with delicious, boiled seafood. Gulf shrimp is the preferred, but the NC shrimp is solid and easy to find at my local grocery store.
2 lbs shrimp (shell on) Fresh is best but use frozen if you got it.
1 can/bottle of your favorite beer I like to use a jalapeno pale ale from Birdsong Brewing Co.
3 tbsp of your favorite seasoning Use Old Bay or Tony’s if you want, but I love the creole seasoning from Louisiana Crawfish Company.
1 1/2 tbsp of pickling spice I use the Extra Fancy Pickling Spice from Badia, but I don’t know what makes it extra fancy.
2 lemons Cut and squeeze into the water then toss the lemons in.
Fill a large saucepan up about halfway with water and add the beer, seasonings, and lemons. Bring the water to boil and then add the shrimp. Only 3 minutes needed on the shrimp as long you didn’t overcrowd your pot. You’re looking for firm shrimp. Empty into colander and toss the lemon. If you like them hot like I do, throw some more of the creole seasoning or Old Bay on them and have at it. You can also put them in the fridge to serve cold later.
Plenty of good store bought cocktail sauces out there, but I like to make my own with ketchup, chili sauce, horseradish, lemon juice and Worcestershire sauce. Adjust the horseradish on how spicy you want it. I tend to go heavy.