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Cousin Pat's Kicked Up Pretzels
Submitted by Kevin Taylor, the BBQ Guru
This comes from my Cousin Pat Gill and is right up my alley! I never cared for pretzels until I ate these! Thanks Patty K.!
1 (15 to 20 ounce) package pretzels
1 cup vegetable oil
1 package ranch dressing, dry
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Mix the oil, dressing, garlic and cayenne pepper together. Place pretzels in a roasting pan or a foil, half hotel pan. Pour the oil mixture on top of them and bake for 2 hours at 200 degrees F. Stir a few times during cooking. This mixture will be very wet initially, but will cook down and be dry at the end.
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Smoked Almonds
From the kitchen of Kevin Taylor, the BBQ Guru
2 cups almonds
2 tablespoons butter or olive oil
Fine salt
Melt the butter and coat the almonds.
Get the smoker to 300-325 degrees F. You want to use a very mild wood, I use apple, but any of the fruit woods would work. Once your wood starts to smoke, place the almonds on a piece of foil in a SINGLE layer and place inside the smoker. Smoke for about 20-30 minutes, turning them several times to assure even smoking. After removing from smoker, add salt to taste.
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Armadillo Eggs
From the kitchen of Kevin Taylor, the BBQ Guru
These are a popular item on the BBQ cook-off trail. Prepare the STUFFING and the BREADING ahead of time. We cook these in the smokers and get a nice smoky taste, but grilling is just as tasty!
20 jalape?o peppers
Stuffing
1/2 package cream cheese
1/2 cup sharp Cheddar cheese
1/2 cup mozzarella cheese
1/8 teaspoon salt
1/4 teaspoon chili powder
Breading
1/2 pound raw pork sausage
1/2 pound sharp Cheddar cheese
1 1/2 cups Bisquick
2 eggs
1 package Shake & Bake for pork
Split the jalaps in half lengthwise and de-seed.
Mix together the STUFFING ingredients and pack the jalaps. Put the jalaps back together.
Mix the Bisquick, sausage and Cheddar cheese.
Take this mixture and form around a jalap. Use enough to cover completely.
Beat the eggs and dip the covered jalaps in the egg and then roll in the Shake and Bake.
Bake at 350 degrees F for 25 minutes. You can also grill these, turning a couple times.
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Deep Fry Batters
From the kitchen of Kevin Taylor, the BBQGuru
Here is the secret to successful deep-frying....HOT OIL!!! You need to get that oil around 375-400 degrees F. Use a canola or some other form of veggie oil...they tend to have higher burn temps.
What you want is for the oil to IMMEDIATELY crisp up the batter.....this forms a protective coating around the food. If the oil does NOT crisp immediately it will simply soak into the batter and cause greasy food. I learned this many years ago when my father and I owned a chain a A&W Root Beer stands.
I have used my cast iron skillet for this chore for years. It holds the heat much better than other fryers do. If you are doing multiple batches, let the heat get hot again after cooking a batch...usually only takes a few minutes.
Also, remember to salt or apply other seasoning as soon as they come out of the fryer......that way they will absorb it.
Now a few recipes I have used for deep fry batter........
MEAT BREADING
1 cup flour
1/2 cup cornstarch
2 teaspoons salt
1/2 teaspoon Accent
1 teaspoon baking powder
1 cup water
2 teaspoons oil
Combine all and beat with electric beater until smooth. Dip meat and deep-fry.
CHICKEN NUGGETS BATTER
1/2 cup flour
3/4 cup cracker crumbs
1/2 teaspoon paprika
2 teaspoons chicken seasoning
Mix together flour, cracker crumbs, paprika and seasoning. Coat/dredge chicken cubes and deep fry.
BEER BATTER
Everyone needs a beer batter...this is my favorite for fish!
1 cup all-purpose flour
1 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seasoned salt
1 bottle beer
Mix and coat. Fry at 375 to 400 degrees F.
EGG BATTER
2 large eggs
1 tablespoon canola oil
1/2 cup milk
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
Mix all together and dip and fry.
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Kevi's Fresh from the Garden Salsa
From the kitchen of Kevin Taylor, the BBQ Guru
Here is my salsa that I make. It is a "fresh" salsa which means it is uncooked. The stuff you get in the jars contains cooked tomatoes......this is a totally different taste. Currently it is all the rave in the salsa world. Give it a try....the recipe is only a starting point, adjust the various tastes to your preference.
2 jalape?o peppers
4 Serrano chiles, or for hotter, 2 Serrano's and 1 Habanero
1 large onion, chopped
4 ounces black olives
1/2 cup cilantro leaves
4 tablespoons salad oil
2 tablespoons red wine vinegar
1 tablespoon garlic salt
1 tablespoon sugar
1 tablespoon cumin powder
20 Roma tomatoes
In food processor, combine all ingredients except the tomatoes and the black olives.
Process this mixture until all peppers are ground. You may have to scrape down the sides a few times.
Add tomatoes and olives.
Pulse several times until your desired consistency.
Constant processing with the black olives will cause the mixture to turn black...so...PULSE only with tomatoes and black olives.
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Stuffed Portobello Mushrooms
From the kitchen of Kevin Taylor, the BBQ Guru
2 slices bacon
4 large portobello mushrooms
Olive oil, virgin
1/2 cup onions, minced
1/2 cup bell pepper, red, minced
1 teaspoon garlic, finely minced
1/2 cup fine bread crumbs
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh Parmesan, grated
Cook bacon until crisp. Let cool and then crumble.
Prep the ports by removing the stems and with a small spoon, carefully remove the gills and discard.
Clean both sides and dry with paper towel. Then apply olive oil to both sides. Set on platter with top side down.
In the same pan as the bacon, re-heat the bacon grease and saut? the onion and bell pepper for about 6 minutes.
Add the garlic and saut? another minute.
Add the bread crumbs, parsley, salt and pepper and mix well.
Remove from heat and stir in cheese.
Place stuffing inside ports and then grill using High/Indirect heat.
Should take about 8 minutes to finish. Be sure to NOT place directly over the flame.
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Jalapeno Crab Dip
From the kitchen of Kevin Taylor, the BBQ Guru
I love hot stuff! After tasting this dip, I fell in love with it. All too often I end up eating it all by myself!
1 pound crab meat
1 teaspoon fresh garlic, chopped
1/2 cup pickled jalape?os
1/4 pound Monterey jack cheese
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
Parmesan cheese
Chop the jalape?os and grate the cheese.
Combine all ingredients except the Parmesan cheese.
Sprinkle the Parmesan over cheese mixture.
Bake at 350 degrees F about 25 minutes. Remove and let sit for 5 minutes.
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Deep Dish Hamburger Pie
Posted by Kevin Taylor, the BBQGuru, at recipegoldmine.com
Here is the perfect dish, especially for kids! They love the burger, mashed taters and ketchup...YOU love the green beans!
This is my absolute favorite burger dish, and I have been eating it for over 40 years!
1 pound ground beef
1/2 onion, minced fine
1 can green beans
3-4 potatoes
Ketchup to taste
1 cup shredded Cheddar cheese
Salt and pepper to taste
Brown the ground beef and onion. Season with the salt and pepper.
Mash up the taters, any way you wish is fine.
Combine the burger, green beans and add as much ketchup as you like. Place this in a casserole and top with the mashed taters. Top that with the cheese and bake until golden brown. Oven temp is 350 degrees F.
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Grilled Brisket
From the kitchen of Kevin Taylor, the BBQGuru
This is the chest muscle of the steer, and if ever there was a meat designed for low and slow cooking this is it. The cut of meat has 2 parts...the flat and the point. The flat is what you would make corned beef with (you see it pre-packaged in the meat dept.) and the point is used to make pulled beef sammiches and chili. Matter of fact if you ever mess one of these up (I have many times!!) you can use to make chili!
You can either do a whole brisket (both parts) or just the flat...be sure you DO NOT buy the stuff used for corning!!
Brisket comes with a very thick "fat cap" and you must leave this on! Don't let the butcher trim that off...it will help to keep the meat moist.
I use the Dr. Pepper marinade and soak overnight.......
Dr. Pepper Marinade for Brisket
1 cup Dr. Pepper (NOT diet)
1/4 cup dark soy sauce
1/4 cup lime juice
1 1/2 cups oil
1 teaspoon hot sauce
Mix all and marinate beef overnight.
Then I use my own rub and lay it on heavy the next day and let it sit for a couple hours......
Kevi's Buckin' Beef Rub
1 3/8 cups chili powder
1 tablespoon cayenne pepper
2 tablespoons pepper
4 tablespoons garlic powder
Combine and store.
OK, on to the cooking!
I smoke this at 225 degrees F....or you can do indirect on the grill. It will take about 1 1/2 hours per pound...give or take. You want to shoot for an internal temp of 188 degrees F......any lower and it will be too tough.....any higher and it will become a roast!
For in the oven, set up your oven as you would do per my rib instructions. I suggest you do a higher heat, probably around 275 degrees F, but not too much higher, and cook for about 1 hour per pound.
Test for doneness.....insert a thermometer and if it goes in easy, it is done...or....flake with a fork.
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