HRM CREATIVE BBQ

Friday, 15 November 2013

Sweet BBQ Rub Chicken Wing Recipe!

Well for super today I decided to make some chicken wings on the BBQ. These are pretty easy to make and are a nice appetizer especially for game night. I made my own rubs for this recipe due to the fact its more economical and you know exactly what goes in it! This recipe I got from a friend at a tailgating party and its pretty tasty rub! Well let’s get cooking!

Sweet BBQ Rub Recipe

Ingredients:

¼ cup kosher salt
¼ cup dark brown sugar firmly packed
2 tbsp raw sugar
2 tbsp paprika
2 tsp smoked paprika
2 tsp freshly ground pepper
2 tsp garlic powder
1 tsp dry mustard
1 tsp ground cumin
1 tsp ground ginger

Direction

Stir and mix all the ingredients very well! This rub keeps for 1 month in a air tight container.

How to cook your chicken wings:

Place your wings in a Ziploc bag then add a generous amount of rub in the bag;

Shake the bag to evenly coat your wings;

Now let them sit in the fridge for 1 hour so the wings can absorb the flavors;

Meanwhile pre-heat your BBQ for indirect cooking and for a temp of 235 to 250 degrees Fahrenheit;

(P.S. you can still do these on a propane BBQ. All you have to do is light one side and place the meat on the opposite side to make it indirect.)

I now place a cherry wood chunk on the hot cold to smoke my wings for 35 minutes;

(Propane bbq users you can use a smoke box or tube.)

smoking away

It’s now time to flip them and to raise the temp to 375 Fahrenheit to finish the cook for another 30 minutes or until the internal temp reaches 165 degrees Fahrenheit. Its also good practice to let them sit for a few minutes before serving to get the juices back in!

wings flip over

finishing off the cook at 375 Fahrenheit

Done!

I like serving them with White BBQ sauce as a dipping sauce which the recipe can be found here: Alabama-white-bbq-sauce-recipe on my blog! Or you can mop them with my jack-daniels-bbq-sauce recipe for the last five minute of the cook.

Happy Grilling and Bon Appetite!

Tuesday, 12 November 2013

Alabama White BBQ Sauce Recipe.

Well I was down south in Mobile, Alabama earlier this year with the Canadian Navy. I came across this sauce at a tailgate party during Mardi Gras. All I can say is this sauce was amazing and I had to find the recipe for it. I managed to get a recipe from a local friend down there but it doesn't beat Big Bob Gibson recipe. Well I finally found Big Bob Gibson's white sauce recipe on the web site amazingribs! This recipe makes 1.5 cups of white BBQ sauce. This sauce is primarily used on chicken. I use it as a dipping sauce for my chicken. This sauce keeps for two weeks in the fridge.

I also included the other recipe that I got from my friend since everyone has different taste buds!

Big Bob Gipson Recipe

Ingredients:

3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 tablespoon powdered garlic
1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
1 tablespoons coarsely ground black pepper
1 teaspoon mustard powder
1/4 teaspoon salt
1/2 teaspoon finely ground cayenne pepper

Directions:

Whisk together all the ingredients in a large bowl and let it refrigerate for at least 2 hours.

Note: You can substitute the mayo with Greek yogurt which will give you a thicker sauce.

White Barbecue Sauce

Ingredients

1 cup mayonnaise
1/2 cup white vinegar
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice (1 lemon)
1 teaspoon prepared horseradish
1 teaspoon salt
1 teaspoon black pepper

Directions:

Whisk together all the ingredients in a large bowl and let it refrigerate for at least 2 hours.

Note: you can add 1/4 cup corn syrup to make it sweeter.

Monday, 11 November 2013

Simple steak on the grill!

Here’s my second favorite way of cooking steaks other than cave man style. I like to season them with the basic. Due to the fact that I don’t want to overwhelm the flavor of the beef! I just use Kosher salt and freshly ground pepper! Let’s get cooking!

Ingredients:

Steaks of course J
Freshly Ground Pepper
Kosher Salt

Direction:

Pre-heat your BBQ to a temp of 550 to 600 degrees Fahrenheit. (I use Grillgrates on mine since they are the best thing for cooking steaks but you can cook them without them as well);

Meanwhile season both side of your steaks with a light dusting of salt then coat with pepper to taste and let them sit for 15-20 minutes so it can soak up the salt and pepper;

Now it’s time to cook them approximately 2.5 minutes per-side for well done. Then remove from grill and let them sit in a plate for a couple of minutes so the juices get suck back in the steak.

Time to flip the steaks!

Its now ready. Remove from grill and let sit for a few minutes!

Don’t forget to check the internal temp of your steaks before serving!

Temp Chart Source: http://www.amazingribs.com/

Happy Grilling and Bonne Appetite!

Lest We Forget!

Today is Remembrance Day in Canada and Veterans Day in the United States . Lest We Forget and go out in numbers in support of our local Veterans which sacrificed there lives for our freedom that we enjoy for granted every day!

They went with songs to the battle, they were young.

Straight of limb, true of eyes, steady and aglow.

They were staunch to the end against odds uncounted,

They fell with their faces to the foe.

They shall grow not old, as we that are left grow old:

Age shall not weary them, nor the years condemn.

At the going down of the sun and in the morning,

We will remember them.

They mingle not with their laughing comrades again;

They sit no more at familiar tables of home;

They have no lot in our labour of the day-time;

They sleep beyond England's foam

Less We Fotget!!

Source of poem above: "Ode of Remembrance". Fifth Battalion The Royal Australian Regiment Official Website.

Source: Jonathan Wagner - WagnerMedia.ca

Source: Youtube user: diehard335

Sunday, 10 November 2013

Easy Bacon wrapped Scallops on the Grill!

Well today for appetizer I decided to make some easy bacon wrap scallops. These are quite tasty and easy to make. If you’re on a budget I found that here in Canada the cheapest place to buy scallops is at your local Costco. Well let’s get BBQing shall we!

Ingredients:

Fresh Scallops (preferably the large one)
¼ TSP of Garlic powder
¼ TSP of fresh Ground Black Pepper
2 TBSP butter
Pinch of salt
Bacon of course
Dizzy Pig Raging River (Optional)

Directions:

In a measuring cup place the butter, garlic, ground black pepper and pinch of salt. In a microwave melt the mixture then stir and let it cool for about 1 minute.

Mix well and let it cool for a minute or two.

It’s now time to dip the scallops one at a time in the butter mixture for approximately 10 seconds each then take the scallop out and immediately wrap them whit half of slice of bacon and secure the bacon with a toothpick;

Dip Scallops in butter mixture

Cut slices of Bacon in Half

Wrap them with slice of bacon & secure with toothpick

Optional step: you can seasoned the wrapped scallops with Dizzy Pig Ragging River Rub which is my favorite rub to use on them.

Pre-heat BBQ at a temperature of 275-300 Degree Fahrenheit and cook them indirect or use Grillgrates which I find works best.

Cook them for about 20-30 minutes or until the bacon is nice and golden but be careful not to overcook the scallops inside them!

They are now ready to serve!

Bonne Appetite and Happy Grilling!

Saturday, 9 November 2013

Sheppard's Pie on the BBQ!

Well today I decided to do one of my favorite dishes on the BBQ. Making Sheppard’s Pie is pretty easy to and is very delicious! You can make this one any type of BBQ’s! Today I will be using my Broil King Gas Grill and the Big Green Egg BBQ to make my Sheppard’s pie.

Ingredients:

• 5 large potatoes peeled and diced
• 1 pound lean ground hamburger
• 2 cans of cream of corn
• Freshly ground black peppers
• Onion powder
• Shredded Cheddar cheese
• 1 onion finely chopped
• 1 TBSP Canola Oil
• 2 TBSP Butter
• 1 TBSP Club House Roasted Garlic & Peppers or you can use McCormick Grill Mates Hamburger
• Milk approximately ¼ cups

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and add butter & onion powder and start mashing using a potato masher but slowly blend in milk mixture into potatoes until smooth and creamy. (Only add little milk at a time because you don’t want it to creamy!);

This is how creamy you want the mash potatoes to be.

2. Heat oil in a large frying pan. Add onion, black pepper to taste and ground beef and cook until well browned and the last minute of cooking mix-in the Club House Roasted Garlic & Peppers;

3. Apply a thin layer of butter to the inside of the casserole dish to prevent sticking and spread the ground beef in an even layer on the bottom of casserole dish;

4. Next, spread a layer of the cream corn and add a light sprinkle of black pepper and Club House Roasted Garlic and Peppers;

5. Top with the mashed potato mixture and sprinkle with shredded cheese.

6. Bake indirect on the BBQ at 375 Degrees Fahrenheit for approximately 15-20 minutes, or until golden brown. (I love adding one apple wood chunk for a little smoke flavor but this is optional);