Pulled Pork Nachos The Ten Minute Recipe

These Pork nachos we made in about 6 minutes.

We've been so crazy busy lately running here and there, that we've relied on quick and simple dishes for dinner.  One of my favorites to serve quick is pulled pork nachos. I'm going to give you my recipe but nachos are pretty easy so you can variate if you'd like.  The first component of course, is a good smoked pork. 

Damn, that's purdy.

The pork part of is not quick and easy, that's something you smoke low and slow and prepare ahead of time.  Here is a mish mosh of pork shoulder and boneless cushion meat.  It's really all what you like. Some people prefer boston butts, others only use picnic--I really think it's up to you.  To me, some of my top secret spice and mish mosh of wood charcoals and hickory wood,  spritz with some apple juice now and again, and it all comes out tasting pretty damn good.  Lately I like to mix a few different cuts of pork for a great flavor.

The pork takes awhile to smoke on this old pit.

On this particular day it took all day to smoke the pork, so I found something else to do.  I decided it was time to take my old golf cart and spruce it up. Well, there was only so much I could do but a new paint job and some fiberglass putty had it looking nice again.

Better than it was. A little fiberglass and paint and stickers and this 1989 historic baby is looking good.

And of course, the pork was still cooking.  Boy that smells good.  I of course still use the old school smokers and pits, so I'm constantly turning my pork all day long and finding other things to do.

I don't use fancy fire boxes or electronic equipment, it's all old school smoking for me. Hey, to each his own...

So I cut out some pig signs for my wife to paint for the Hogging Up Festival.

The pork was still smoking.  The thing with pork is the longer you smoke it the better. You want it to fall off the bone.

Pork is almost done!

So when it is done and it falls off the bone, I let it cool and tub it like so...

This is a nice mix of shoulder, cushion, and boneless!

This is when you can take a bit and put it in ziploc bags and freeze it for easy meal making later. The regular sandwich size will give you a nice amount to use in nachos or to make two heaping sandwiches for dinner.   The good thing about pork is it freezes really well and thaws nicely too. I sometimes add some apple juice if I really want to sweeten it up on the thaw.

If you do your pork right for pulling, this is how your bones fall out. By the way, this is Hatfield.

This pork is flavorful and requires no sauce. It melts in your mouth and is moist and meaty.  So now, here's  my pork nacho recipe:

 Quick and Easy Pulled Pork Nachos

Ingredients:
Blue Corn Nachos
Three Shredded Cheese Blend 
Jalapenos
Pulled Pork
Sour Cream
Salsa
BBQ Sauce of Choice 
Slotted Spoon


Night Before: 
Thaw one sandwich bag of  previously cooked pork in the fridge the night before.

Day Of: (under 6 minutes prep time)

• Simmer your pulled pork and a small bit of water in a pan. 
•  Meanwhile, add your blue corn nachos in a microwave safe bowl, pile on some shredded cheese and zap for a minute. 
•  Remove the nachos when the cheese is melted and they look warm and toasty. Top with jalapenos and salsa. 
• Transfer the pulled pork with a slotted spoon removing juice onto the nachos and add your BBQ sauce of choice if desired. 
• Top with sour cream and you are good to go.

OPTIONAL: Still hungry? Add fresh cut lettuce, tomatoes and onions for a salad style dinner

Quick,
Easy.
Yummy.

Calling All Foodies!

Hey, do you like taking pictures of your favorite food like I do? Or your favorite places to eat? Why not check out this FoodieFlash-the hottest new app for food lovers! Share pictures of food, drink and your favorite places. Sign up, get free stuff, find out when we launch and make your life more fun! You are invited right here.  

You may also enjoy my other posts on Pork.

Such as:
Alston Bridges BBQ North Carolina
Liam O'Sullivans Electric Pork Smoking

Underground Cellar Wine Cheese Pork Beef Chicken Steak Recipe for Dinner Satisfaction

Food meals enhanced with good wine and cheese.

Tired of the same old meals? Is grilling become mundane? Are your Steaks and potatoes actually getting pushed back to every other week? I have a solution.  Try enhancing your palette and senses by adding in some wine and cheese with dinner.  Cheese and wine pairing is a great way to change the flavor in your mouth, enhance and titillate your senses, and bring out the hidden flavors of your steak, pork, chicken, veal, fish, or meat.  There are a few tricks involved.

What I Do

I get my bottle of gourmet wine shipped in (see below), select a cut of meat from the butcher, then pick out some great cheese via this great Gourmet Sleuth Wine and Cheese pairing guide and then it's on the dinner menu.  I can only say it's like adding the romance back into your pork tenderloin . Tasting cheese like you never have, and achieving all new heights with your meal. There will be a party of flavors in your mouth.  

No Whining About High Wine Prices : Pay Next to Nothing!

Now, as for wines, you have to try out Underground Cellar .  When's the last time you had a $100 bottle of wine show up at your door for just $20? I'm sure the answer is never.  This is a best kept secret but I'm here to explain. The reasoning here is that fru-fru and prestigious wineries send you their high-end wines to try and get you hooked ..... all you pay is a nominal price ($15-$20 per bottle) and the winery sends you their best stuff! 

Discover the secrets of California's best wineries by going underground,,,, into the Underground Cellar.   You can enter code "IM10" at checkout for free $10 gift card! That's like a free bottle of wine! Hey, anything for my favorite friends. Let me know what you get and oh, you're welcome!

The good part is, it's all about experimenting with different wine and cheese combinations, which is why there are endless possibilities as it comes to meal time. 

13 Bean Soup Smoked Ham Hock

Nothing like a tasty bean soup to warm you on a cold winter's day.

13 Bean Soup - Smoked Style

We have a running joke in my household. You see, my wife is one of those "bland soup makers." I'm not knocking her cooking, because it's darn good. You just have to put your own seasonings in if you want to spice it up. She could very well cook for Campbell's if she wanted to.  I think they would love her. You know maybe even sell those big restaurant style soups that are bulk commercial soup with no salt in it.  When it comes to Bean soup, she isn't aloud to cook it.  That's my job.

Everything I cook has it's own taste and flavor. Maybe too much, I don't know. I have a real passion for smoking everything. They key to a good bean soup I believe is the smoked flavor. If you think about it, your beans are "soakers." They are going to soak up whatever flavor you put in there. No flavor means bland beans. I hate that.

How to get that Smoked Flavor

You can obtain this one of three ways. I use #2 and #3.

1.  The first of course is adding some type of liquid smoke or smoke flavoring to your foods. I call this cheating but it's easy, and quick. Problem is if you over do it, you are going to throw your bean soup out real fast.

For most of us, I suggest the other two ways.

2. Simmering your bacon in a fry pan until it's nice and crispy. Using some of the bacon and bacon fat in your soup.  Yes, that's right, I'm telling you to add a little bacon fat - read this article as surprisingly bacon fat is much healthier than some fake fats we stick in our bodies. Not a lot, just a little will go a long way.

3. Here's something not many people think of.  When you save a ham hock from your family meal or baked ham, make it a point to smoke it on the barbeque pit within a few days to dry it out, smoke it, and remove the excess fat. Then you can freeze it so it's smoked up for your soup.  You are using bacon fat in #2 so you don't need that extra lard from the fatty part of the hock. What you do need however is SMOKED FLAVOR. I sear it good and lock in that flavor.

You can find this soup mix here. 

My Preferred Beans

I use Bob's Red Mill 13 Bean Soup Mix.  It's organic and for some reason the beans seem to take a lot less longer to cook than traditional store bought beans. To me, it's a good way to get in navy beans, pinto beans, small and large limas, black beans, garbanzo beans, red lentils, black eyed peas, great northern beans, kidney beans and so many more in this mix. One package will do a huge stock pot of soup for the family.

Overnight Prep

You should soak the beans overnight in the fridge.  Make sure to put in extra water these babies will soak it right up.  Pull out your ham hock that's frozen and start to thaw.

My 13 Bean Soup Recipe

5 Slices of Bacon, cooked crispy
Two teaspoons Bacon Juice
1 Frozen presmoked Ham Hock
1 Bag of Bob's Red Mill 13 Bean Soup
1-2 Stalks of Celery, diced small
1/4 Medium White Onion diced small
Salt, Pepper to taste

Begin by simmering your bacon in a fry pan and start your ham hock boiling in a stock pot.  I use my Rachael Ray cookware (been very pleased with it, has lasted me over a year at home and that's saying something) 6qt stockpot, but you can use any size larger for this recipe. Cover the hock completely with water and let it boil down until the hock is falling apart (about an hour or less).

Meanwhile I get my bacon crispy and crumble it up in the soup pot. Two teaspoons of bacon grease goes int the stockpot too. I wipe out the fry pan leaving a bit of coating for simmering up my celery and onions, until they are somewhat cooked and toss them in to. Now you have your base boiling away.

Remove your ham hock and let it cool, picking it clean and tossing the rest of the edible ham into the pot.

I picked this bad boy clean.

The beans, which have been soaking overnight should be drained in a strainer and rinsed just to remove any additional debris. Toss them into your stock pot.  Bob's recommends a 3 to 3.5 hour simmer on the beans but truth be told I have found that within an hour and a half my soup is delicious and my beans are tender.

Salt and pepper to taste.

Yum. Eat and Enjoy. If you have extras be sure to freeze extras on day one, to avoid any further breaking down of the beans. When reheating, do so low and slow on low flame.

Read more of my recipes here under Recipes.


This post was sponsored by DogSiteWorld.  

DogSiteWorld is the leading dog site for anyone who loves dogs, wants to learn about dog food, dog treats, dog obedience  or find the latest and greatest dog items for your pampered pooch. Check it out!

Source: dogsiteworld.com via Cindy on Pinterest

Grilling With Liam Bacon Wrapped Chicken Part 2

Liam Sean O'Sullivan uses an electric smoker but his recipes can be used on any smoker.

It's been awhile since we featured Part One of Liam's Grilling Tips, featuring his scrumptious pork that used an Electric Meat Smoker .  Liam Sean O'Sullivan smokes it up in Central Illinois. His recipes are out of this world and not to mention healthy! We can apply his recipes to any regular grill smoker! 

Liam's Bacon Wrapped Chicken Recipe
Courtesy of Liam Sean O'Sullivan

Liam's Bacon Wrapped Chicken is Delicious and Nutritious!

Liam's top secret recipes looks more complicated than it is.  He uses chicken breasts and if you look closely adds a bit of seasoning (which includes red pepper).  A bit of dry rub wouldn't hurt either!  Liam wraps them lovingly with farm raised bacon (you can go up to 3 slices thick), and garnishes the toothpicks with sweet peppers. 

Total cooking time he says is about 2.5 hours, and slathering with your favorite BBQ Sauce before, during or after is optional.  Make sure to read about Liam's other meals under Part One here if you haven't already.

Eat Healthy!

Poultry is a healthy alternative when grilling.  Here is a great book on Slow Cooker Chicken Recipes. We also recommend eating lots of fruits and vegetables throughout your day to balance those big meaty meals you have too.   The web is full of healthy recipes and low fat alternatives, for something totally different yet super yummy go to healthy food recipes.  We made a very scrumptious Thai Mango Salad.
 

Grilling Fruit and Vegetables Recipes and Tips

Grilling peaches is an art. Here they are on my pit.

The Art of Grilling Fruits and Veggies

Grilling fruits and vegetables can be as much of a learning experience as grilling beef, pork, poultry or fish. People think I am crazy because I put just as much time into grilling my veggies and fruits than I do my meats.  Mainly I look at these items as a side item and a lot of time a form of a healthier dessert option. I wanted to tell you a few tips for grilling fruits and veggies if you are a beginner, and maybe bring a few things to your attention if you are not.

Fruits

Certain fruits handle the heat better than most. Nothing like a fine grilled fruit to finish off your meal.  Some of my favorite fruits to grill on the direct grill are apples, peaches and pears.

Apples, Peaches and Pears

For apples, I love to core the apple, slice large round layers and cover in butter and cinnamon then grill.  Sometimes I leave the skin on but this is optional.   Peaches I've been known to grill in the skin and add some maple syrup on top.  This foodie site, http://www.grilledpeaches.net has a lot of information on grilled peaches.  Nothing like a fresh warm peach hot off the smoker.  Pears I've been experimenting with and find you can really add any taste you want to them.  Wife prefers brown sugar on them.

Hot Sweet Berry Mess

For other fruits like blackberries, raspberries and blueberries, I've been known to put them in a pocket of aluminum foil with a tiny pinch of butter and grill them good. This will half bake them and they will become runny. Nothing like  adding this warm messy mix of berries on top your pie or ice cream.  Yummy.

Grilling Limes and Oranges

Just for fun we cut some limes and oranges and grilled them up. These don't take long, and you must keep in large round slices with rind on or they will fall through the grates. A few slices of each makes a tasty treat and garnish on a pie, cup of sherbert or ice cream.

One of my fair signs, selling grilled corn is a big hit.

Grilling Corn

We grill our corn right in the husk, turning often.  If you are grilling meat, cook your corn on the side but if your corn is done prior to your meat, put your husk up on top your meat like we did here. You are going to remove the husk anyways and your goal is to keep the corn off indirect heat so it doesn't dry out once it's done.

The best way to find out if your corn is done is to squeeze it. If the corn feels hard to the touch, it's not done. If the corn is softer to the touch, it's done.

Be careful removing the husk because it will be hotter than hell's bells and the steam can burn you.  Now we coat in butter and Old Bay Seasoning, this is a Maryland specialty. We sell a lot of this on the road. Grilling on an open pit makes it taste altogether different.


Tomato, Pepper and Onion Pockets

Certain veggies are not your friend, take for instance the almighty tomato. If you are grilling this for a kabob, add within the last few minutes or they will become mushy and fall apart. Now, you can use some aluminum foil and make a pocket with green pepper slices, white onion slices and cut tomatoes.  Add some seasoning of choice and within 40 minutes turning several times you will have a nice grilled medley. We use Italian seasoning if we are in the mood for Italian style, sometimes adding extra basil and garlic to the mix.  If you put two to three teaspoons of Italian dressing this will usually give it a good flavor without using the dry herbs. We've also been known to season it only with butter and our dry rub seasoning for a grilled flavor.

Crookneck has a very hard skin, so cut long ways and grill skin side down at first.

Squash and Zucchini

We grill squash all the time. In fact, there's a few ways to do it.  The best way for crookneck or any kind of squash with a hard skin, is to cut the squash horizontally into long layers and grill on the open flame. We like to cut some of the seeds out but this is optional. Turn occasionally and about 3/4 of the way, turn to the skin side and finish grilling, coating your squash with butter, salt and pepper. Some like to add their own spices at this point.

Don't get me wrong, squash doesn't really have a lot of flavor, so its' one of those foods you can add your own flavor too. We find maple syrup makes any kind of squash taste like a dream.

Zucchini squash can be cut in slices and put into an aluminum foil pocket with butter and cinnamon and a pinch of brown sugar for the tastiest dessert ever.

What do you grill? 

Share your grilled fruit or veggie pictures with me by tweeting to @BigFatDaddys and I may just use your photo right here!

The Perfect Baby Back Ribs : Part Two Recipe

If you read The Perfect Baby Back Ribs: Part One, you have surely seen how to grill them up. Now I'm going to give you a complete meal recipe here, something that I make in the back woods of Maine and really can say it's worth a chow down. This recipe is for two sides to go with your ribs:

Angus Macaroni and Cheese  and  Maple Summer Squash


One thing I do want to reiterate on the ribs, remmember even if your ribs have been sitting on the pit for awhile, they may look crispy on the outside...

but the key is cooking low and slow to get them yummy and falling apart on the inside.  For this mean you can cut and serve with barbecue sauce or leave on the rack it's up to you.  You want to time out your sides just right. While your ribs are cooking and about 90% done, start your sides.  Both of these sides will only take 10-12 minutes max and you can do them both and have everything done at once!

Love=A Man and His Grill

Angus Macaroni and Cheese  Feeds 4 to 6

You will need:

• 2 Boxes of Mac and Cheese  ( which will call for butter, milk and water )
• Stockpot to cook the mac and cheese
• Cracked Peppercorn Mill or Coarse Pepper
• 1 lb ground Angus (lean)   *For lower fat substitute with ground turkey*
• Saute Pan for the Angus beef
• 1/2 lb provolone slices

I wish I could say I make this from scratch but for this meal I sure do cheat.  I use 2 boxes of Mac and Cheese making sure to use partial water and milk option in my stock pot.  Meanwhile, I'm browning 1 lb of ground angus in the frying pan. Make sure to add fresh cracked pepper from a grinder mill or coarse black pepper, as this really makes it tasty. For the pepper, I add directly to the beef.   I cut the provolone into tiny squares and mix into finished mac and cheese while I've drained grease off my beef and shovel that in too.  A few light tosses and voila!  Generally this whole side takes 12 minutes or less.

Summer Maple Squash  (Serves 4 to 6)

You will need:

• 2 Medium  (or 1 Large 1 Small) Yellow Crookneck Squash
• 2 tablespoons of butter
• 1/3 cup water
• Dill
• Salt
• Maple Syrup 
• Saute' pan w cover

I use crookneck squash for this, cutting the rinds off and removing the seed channel. I have heard you can zap the crookneck after poking with a fork to get it a bit more pliable, but I really like the whole struggle with the rind as it makes me think I've accomplished something by not chopping my finger off.  I find that on a large it's about 40% waste between the ends, seed and rind and a lot harder to cut which is why I suggest mediums.  After the rind and channel is removed I cut into C-shaped pieces about 1/2 to 3/4 inch thick.

Now really a lot of folks I know could care less for squash. I really think you have to give it a taste and for this it's going to be maple. Melt butter in your saute' pan adding in squash and gently brown on both sides. Add small bits of water to keep from burning and cook on low covered until the squash is cooked, adding in dill and salt to taste. When squash is your preferred feel (some like it soggy, some like it Al dente....)  then coat with a light coat of maple syrup (for this we used homemade straight from the trees in Maine thanks to Mr. Donald Sanborn), flipping once and coating again. Turn saute' pan off and let syrup brown. 


Need some Green? Go with Fresh Fiddleheads!
Only if you are in Maine....fiddleheads rock!

If you like this, click on this picture to see my beef:

The Perfect Baby Back Ribs : Part One

I'm going to show you how to make the perfect baby back ribs.

I'm going to share my recipe for the perfect Baby Back ribs. This is going to be a two part picture instruction series, the second, giving a full meal recipe of my Baby Back Ribs.  You'll have to wait for part two to get the recipe for the sides of Summer Maple Squash, and Angus Mac-n-Cheese.  Yum.   I have to tell you, the key to perfect ribs is cooking them LOW and SLOW.  Sort of why I chose to cook them on my vacation, I'm not in a hurry. I have no where to go.  So let's get started.


Step One:  Marinate the Night Before.

For this project, I cut the ribs into small racks and marinated them overnight in one of those aluminum turkey pans you get in the grocery store. I find they are long and low and can fit a bunch of baby backs in your fridge for overnight marination. Be careful not to puncture it or you will have a bloody mess to say the least.  For this recipe, I marinated with a blend of:

• Dry Rub Seasoning  or throw your own dry spice together. (Make sure to include  Season Salt, Parsley, Garlic Salt, Paprika, Basil)
  
• Thin white onion slices
• Add Crushed Garlic to Suit

 
Step Two:  The Next Day: It's Cooking Time. Get in the Lo-N-Slow Cooking Zone.

Cooking the perfect ribs takes time, so you should get yourself into the mood where you have all the time in the world.

Step Three:  Choosing the Right Grill and Smoking Wood

For this project I am using a vintage Weber full size vintage grill. It's something my wife's family cooked on when she was a child. I think it's circa 1977. Whatever the case, it's in great shape even though it's been sitting outside all these years. For this I am using planked hickory wood. It has been split and dried out. I should add that I spritzed it down with apple juice repeatedly until the juice soaked into the wood and dried.  I also am using some charcoal, but the plank wood will give it a nice flavor. Covered, with hood vent 3/4 open.

Step Four:  Get 'em On.

This is what they look like when they first go on. Note I've cut them into six or eight bones,  my dry rub is spread out and the onions all over.  The plank wood is atop the slow burning charcoal to give a smoke. The key here is that your ribs should cook about five hours. Low and Slow, maybe temping the grill about 225 degrees.  Low and slow. 

Step Five:  Be Patient and Check Often. Flip Occasionally.

You are going to have to have some patience as it will take some time cooking this low and slow to really see things happen. I often temp my grill as this is an older model and I want to make sure I'm at least 225-250 degrees. Don't want any little critters getting in my intestines from undercooked pork !  While these were cooking I fed some ducks, broke out the four wheeler and drank some Natty Boh's.

Step Six:  Refurbishing Your Fire. Plank This.

It is important when cooking for such a long time that you have a way to remove the ribs, and stoke up your fire. If you can see, the planks will sometimes smother out the charcoal if not placed properly.  In addition, the charcoal itself isn't really designed to last a full five hours, so you will have to stir, stoke and add fresh about half way thorough. Oh yeah, love me some ribs.


Step Seven:  The Debate.

Now at this point the ribs are temping well over 165 degrees.  Most people would take 'em off at this point and chow down,  and that is just fine if you want to do this.  If you'll notice the plank wood has well been burnt up into smithereens, and the charcoal is down to only a low heat. 

 If you break into them, you will see the meat is fully cooked, there is a bit of a pink smoke ring around the outside (that's flavor folks!)I like to keep them on a bit longer, until when I touch the with my tongs, they want to fall apart. To me ribs should melt in your mouth and you shouldn't have to pull them apart.  It has been five hours in.  I stoked up the coals and let 'em ride another 20 minutes, but that's just me.

Step Eight: The Lather Up and Throwdown. 

Do I really have to explain this? I smother mine in BBQ sauce right before eating, and throw them down with some great smokin' sides. In Part Two I will show you my actual meal and give you my top secret recipe.   For now I have to go suck some sauce off my fingers.  For this meal, I used Sweet Baby Ray's.  Even though I have my own sauce I use for everything, I still love eating everyone else's. 

GO TO PART TWO


=====================

Sweet Apple Wood Spare Ribs Recipe for Perfection

Get in ma belly!

My friend Don in Baltimore (shout out to Artist DoLoBo) told me he chopped down his apple tree. (Actually, it fell on his house.)  So all spring he's been chopping me apple wood ! I decided perfect for use in my smoker and do some Apple Wood ribs.

Here's what I did:

• Marinated full size pork spare ribs for 24-48 hours with dry rub seasoning (coating both sides).
• Filled a foil pan with 3.5 cups of Apple Juice. 
• Filled my pit with apple wood.
• Put the ribs in the foil pan and cooked them low and slow, about 225 degrees for five and a half hours adding more wood as needed and turning them changing positions into the mixture of apple juice.  Some of the juice will evaporate, but that's what you want, more apple flavor. Apple wood +Apple juice = Apple Heaven.

Now when I say smoking, I use a barrel smoker and the smoke flavor is what you want in your meat--gives it that mesquite flavor from the apple wood. So if you are using a large piped smoker, make sure your vents are adjusted or at half closed.

My ribs were very photogenic.

• At the five and a half hour mark I caramelized them by taking the pan away for good, and searing each right on the grate over top the sweet apple wood with lid open. 

•  During this step, I was finishing my rips with a maple powder and sugar blend on both sides until the ribs were browned, cooking about 25 minutes more on each side, or until done.  *If you don't have access to maple powder, cheat and use maple syrup but this will burn the outside a bit. 

 These were full size spare ribs, but because they were so tender from smoking for so long, I was able to easily cut the rib tips off and save those for another meal.  (Under normal circumstances, you would need a machete to do this, but not if you cook low and slow, the bones turn into budda!!) 

Here are more photos of  me and the rib (you will be taken to other sites as they are on my twitter):

Me in the kitchen with the ribs. 
The unaltered photo of my ribs.
The perfect compliment for 21 and up:  Here.
Beware: After eating the ribs and having the beverage.






.

Turkey Leg and Poultry Seasoning Recipe Gluten-Free

We take our legs seriously at Big Fat Daddy's

In my previous post I talked about how to grill your turkey legs on your barbecue pit or smoker. I received some questions about what types of seasonings to use. I am happy to share two gluten-free recipes we have tried and enjoyed.  In fact you could use these for chicken or poultry of any type.  I have been known to use this on chicken kabobs also. These are two recipes you can make at home that are super tasty!

Note: these are only for unsalted turkey legs-if you are buying presmoked legs they are most likely salted and we suggest omitting the salt out of each recipe if you are using those!

Turkey Day Dry Rub
The first is a dry rub seasoning that you can either sprinkle on your legs the night before or sprinkle on during cooking. This should be enough to sparingly sprinkle onto the shanks of 6 average sized turkey legs.

2 tbsp Sage
1 tsp fine sea salt  (Or you may omit this if paleo diet)
1 tsp fine black pepper
1 tsp dill
1 tsp dry mustard
1 tsp paprika
1/2 tsp garlic powder
***You may wish to omit the garlic powder and sage in exchange for 2 tbsp Bells Powder.

Tip: If you are sprinkling during cooking sprinkle only on the large parts and use half prior to flipping, then sprinkle the other half. We recommend apple wood on an open pit for optimum flavor.

Hickory Brown Sugar Liquid Basting Seasoning

(Covers 4 to 6 legs) This should be mixed and brushed on as soon as legs go on the grill.

1 tbsp Sea Salt
1/4 tsp Paprika
1 tsp Ground Black Pepper
1/4 tsp Dry Mustard
2 tbsp brown sugar
1/4 tsp garlic powder
1/4 cup sweet hickory bbq sauce- we like Sweet Baby Ray's for home use.
1/8 cup water

Tip: Sometimes we make two batches, so we can brush on another batch at 3/4 done.  Make sure if you are doing this that you use a new cup to mix in and a new brush, or thoroughly wash your brush from the first application so as not to cross contaminate.

Optional Method: We have mixed the dry ingredients first and marinated them overnight. Then brushed on the liquid part when 3/4 done.

I hope you'll send me some pictures of you grilling with this so I can post them up. When we sell our legs at fairs we use our special secret dry rub, so make sure to look for us at your county fair.  Read all my gluten-free recipes here.

Dear Steve Chili Sauce Recipe for Hot Dogs and More

Dear Steve,

I got a letter from your mother who isn't happy that you have been reading my blog and calling everyone and everything (including your sister) "BIG AZZ".   I checked in the official "rule book" and your mom is indeed right on this one!  In fact the Big Fat Daddy's official rule book specifies:

a) The only time you can use this word is when you are at least 13 or with the consent of your parents.
and
b) When you 13 you can then use it only when referring to BigAzz Texas Burgers, and not people, places , or things (unless you're talking about the size of Texas.)


So in the meantime I think you owe your sister and everyone in your class a big 'ol apology.  In the meantime Mom says you enjoy cooking with Dad on the grill so here is a Chili Sauce recipe that you can help your Dad make. Have Dad cut the veggies and you can help mix up the sauces. It's a bit spicy so use sparingly!

Chili Sauce recipe - Topping for Hot Dogs and More 
For Gluten Free: Eat Your Dog Without the Bun!

1/4c  cup Ketchup
1/2 c Chili Sauce (your favorite)
1 tablespoon Hot Sauce
1/8 c white Diced Onion
1/8 c Diced Green Pepper

Mix and let sit in fridge 4 hours before using.  Great for hot dogs, hamburgers and more!

A step further:
Make your own Chili Sauce here , there's lots of steps but this guy has it going on.

 updated 3.14.15

Australian Beef Recipes: Aussie Meat and Video

Could you tell the difference?

Folks looked at me like I was crazy when, a few years, back, I boycotted the big chain American beef industry due to unnecessary growth hormones. I'm American just like the next guy, and I do love a big fat cow, but I don't want to be passing unhealthy hormones onto my customers. I understand the farmer has to make a living and he wants the biggest, baddest cows, but someone has to say enough is enough. I used to not have a choice and they had my b*lls to a wall as I told them here, in the Baltimore Sun paper. 


I believe in supporting the American farmers and local economy and sure I love a juicy cow just like the next guy. Sometimes these hormones interfere with our kids and how they grow and that I don't like. Even when they aren't dumping them into the cow food you have to be careful if they are using harmful chemicals on the grains or grass they are feeding them. So, I turned to organic farmers. Locally they couldn't keep up with the demand I needed to do my county fairs. I could get it from four to six sources per week, but truth be told they like selling in small quantities to local stores, markets and small butches as specialized meats --for them this is the best profit on it, and rightfully so.  Can't say I blame them.  I was ready to give up until my food guy tipped me off to Australian beef.

First of all, it's not kangaroo; it's real succulent beef from cows! Now mind you, this was before Australian beef prices skyrocketed mind you, before it was hip and in style. Fast forward to now, it's in DC restaurants for $50 per tiny fillet. I guess they caught on. This was when no one wanted anything to do with it but me. I was getting this stuff shipped into my food guy, for 3/4 of the price I paid for American growth hormone infested bottom round and it was healthier and better quality.

I put it to the grill and taste test before serving it to my customers. I have to say the texture was different but I felt the taste a bit different. Even though I used my same dry rub seasoning blend and grilled it, it almost melted in my mouth. Why? Australia has about 800 beef farms, that do nothing but let cattle roam in green pastures . Most cattle are normally green pasture-fed. Not grain fed like here. Therefore they are eating natural green grass. The end result is a fat ass cow whose beef is leaner, less in saturated fat content, and better for you. They say it contains better fats including Omega 3. Did you know that the Australian Health Council tells their country to eat this yummy stuff at least four times a week? No worries of heart disease from beef there.

This is thinly sliced bottom round, even after grilling to death there are some fatty pocket remaining.

Now, I primarily use bottom round, so I can't speak on other cuts but I can only imagine since the rest of the world is in love with this at five star restaurants that it's following the same pattern. Immediately I noticed a difference from American cow.

The fat that lies inside the Australian meat itself is so nill that it almost disintegrates when grilled.

Australian beef has tiny spider like veins of white lines which may be tiny vessels of fat that melt away when you grill it at high temperatures. It appeared to be almost fat-free when I was done searing it on my open bbq pit with hickory wood. American beef his large pockets of fat that sometimes I must trim off, and even if I try to grill it some of it becomes chewy and you can see it on some of the beef when sliced thin.  Maybe I just got lucky, but according to the Aussie website, I think this is the way it is!

Now I'm happy to say more American farmers are jumping on the hormone free bandwagon, some using less growth hormones and some more mindful of the chemicals used in treating grass and pastures. I still suggest you try to get your hands on some Aussie beef and grill it if you haven't tried it yet.  

Special thanks to one of our Aussie fans for wishing us a Happy 30th Birthday (Aussie Style):





Here's a  few of my favorites ways to eat it --based on using a bottom round roast that may weigh about 12 lbs average, and sectioning it into three hunks that average around 4 lbs each. Slightly larger or slightly smaller is okay too.

GLUTEN FREE - The Aussie American Get it On Roast

Marinate with dry rub seasoning of choice for 48 hours. Set into a casserole dish with 3/4" water in bottom
Add 1cup each of diced celery, and diced carrots spread around the roast.
Add 2 cups of diced red potatoes skin on spread around the roast.
Add 1/2c of diced yellow onion spread around the roast.
Pour 1/4 cup of lite Italian dressing on top the roast, and 1/4 cup spread around the veggies.  (*must be Lite!)
Make sure the water just covers the veggies, if not add a smidge. Bake one in oven on 325 low and slow until veggies are done, temping meat to safe temperature.
Once done, slice with carving knife and eat as roast and veggie dinner.
Tell me what you think.


The two below are not gluten free, but you can make them gluten free by omitting the bread!

The Sweet and Hickory Craky Aussie Sandwich

Marinate a small roast with dry rub seasoning of choice for 48 hours.
Grill on hickory wood reaching safe temperature.
Slice thin and add paper thin slices of lightly grilled white onions and sweet peppers.
Try some hickory sweet bbq sauce and one dash of mayo and horsey sauce on a fresh roll .
Tell me what you think.

The Aussie Au Jus' Big Dipper

Marinate with dry rub seasoning of choice for 48 hours. Bake one in oven casserole putting 1/2" water in bottom of pan and thinly sliced onions (yellow or white).
Cook on slow at 325 degrees until it's at safe temperature internally.
Remove to rest on a tray while you harvest the au' jus. If the au' jus is too think add a bit of water but not much.
Slice thinly and place on a fresh sub roll, top with the onions from the pan and have your au' jus to dip.
Tell me what you think.
 
Buy our top secret dry rub here.

Recipe Veal Meatballs Baby Cow CrockPot Cooking

Today I'm making ginormous veal meatballs in an old style crockpot. 

You will need:
2 lbs ground veal
1 Tablespoon Olive Oil
One small white onion - your goal is a yield of half cup chopped.
One small green pepper- your goal is a yield of half cup chopped.
Two Large Eggs
3 Tablespoons Garlic in Oil
1 Teaspoon Pepper
Half cup of Seasoned Bread Crumbs
Two Tablespoons Italian Seasoning (Double if you substitute un-seasoned bread crumbs)
1/4 cup Parmesean-Romano Cheese

Tomato Sauce - Enough to fill your crock pot half way.

CROCK POT PREP: 

1. In the morning I filled my crock pot half way full of my homemade tomato sauce. This came off the stove at 160F degrees and into the crock pot which is set to high. Now if you are using a can or jar sauce, it's easier to heat it in a pot first, then transfer to a hot crock pot.  *You must ensure your crock pot is at a cooking temperature.*

MEATBALL PREP:

2. About an hour later, I cut and chop my onions and peppers, add my olive oil and gently sautee them down in my favorite Rachael Ray pan.

3. Once the onions and peppers are Al Dente', I remove from heat to allow them to cool down. 

4. I start to mix my other ingredients in a large Pyrex bowl.  This is where things get messy.  *Do not add your onions and peppers into this mix until they are cool.  When cool, they should look like mine do.

I like big fat balls, these start at about 3".

5. Once your onions and peppers are added and you have thoroughly mixed them, pat into any size you want. I like mine, big and fat, so mine start large 2.5".....the larger they are the longer they will take to cook.

6. Cook covered on high stirring thoroughly until your meatballs have reached an internal temperature of at least 165F -- for a good ten minutes, that's what we recommend. Then you can turn your pot back to a holding temperature to hold your balls at 145°F.  The longer you hold your balls....in the sauce....the juicier they will become.

**TIP: When using veal, the fat content is less than regular ground beef,  but you may find some grease has floated to the top of your pot.

Did you like these?

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Cynthia McLain's Meatball Recipe