Chili Chicken on a beer can

That's probably the most basic BBQ recipe. it's fast, easy and yummy! For an even faster recipe, skip the brinning part.


Preparation: 10 min
Brining: 3-4 hours
Cooking: 1 1/2 hours
Resting: 30 min
Baste ingredients:

1/2 Beer can
1/2 cup aplle cider vinegar
1 Tbsp worcestershire sauce
1 Tbsp olive oil

Let  the chicken brine for a few hours, remove and pat dry. Set your Kamado to a nice 350F. Lightly baste with oil. Apply your favorite chicken rub in and out and sit the chicken on a beer can holder. Cook until 180F of internal temp, baste every 20 minutes.

Notes: I love my chicken the juiciest possible so i put a bit of foil to cover the neck cavity. If your beer can holder is in a pan, you can collect the drippings for a sauce!

BBQ poultry Rub

Plain and simple!

1/2 Cup Hongarian paprika
1/4 Cup freshly grounded black pepper
1/4 Cup coarse salt
1/4 Cup brown sugar
2 Tbsp chili powder
1 Tbsp onion powder
1 Tbsp dry mustard
1 Tbsp celery salt
1 Tbsp red pepper
1/4 Tbsp sage (optional)

Smoked Sweet tender ribs (with Jack Daniels!)

The perfect meal for game night! It goes well with beer, scotch, nachos, wings etc. The only problem is time, it takes a lot of time to make them. Setup is the key here, make the rub the day before. (if you don't already have some) marinate the ribs during the night and prepare the dripping sauce during the resting period.

Preparation: 30 min
Brining: Over night
Cooking: 4 hours
Resting: 30 min


Ingredients:
Moisturizer:

1. 1/4 cup mustard
2. 1/4 Jack Daniels
3. 1 tbs Worcestershire sauce
4. 1tbs apple cider vinegar

Wrapping mixture

1. 1 cup brown sugar
2. 1 cup of honey
3. 1/4 cup apple cider vinegar

Other ingredients

1. Baby back ribs
2. cheapest cola you can find (enough for  marinating the ribs maybe 4 liters)
3. favorite pork rub.
4. apple wood chunks

  Instructions:

1. Brine the ribs during the night in the cola.
2. Pat dry until cooking time. keep the brine.
3. Apply the moisturizer and follow with the pork rub
4. Smoke meat side up for 2 hours in a Kamado (or other smoker) at 250 F indirect heat with a water pan filled with the brine.
5. Place ribs in tinfoil with the wrapping mixture and put them back in the smoker for 30 minutes on each side. (same temperature)
6. remove from the smoker and let it rest 30 minutes. use that time to make the BBQ sauce with the dripping (look my previous post for a recipe) and set the temperature of the smoker at 275F
7. remove from tinfoil, apply more rub and smoke for another 30 minutes.
8. Apply a generous coat of BBQ sauce on each side and smoke another 30 minutes.

Notes:
You can serve the ribs with a side of mashed potatoes with green onion cheddar cheese and real bacon bits or with some smoked potato skins.

Breakfast log "fatty"

BBQ for breakfast? why not? It's never too early to start your grill!

Preparation: 1 hour
Pickling: none
Brining: none
Cooking: 2 hours
Resting: 30 min


Ingredients

• 2 packs of bacon
• 2-3 pounds of ground beef
• Black Pepper
• 3 Large potato
• 4 shallots
• Cheddar cheese (2 cups or to taste)
• Jack Daniels (optional)

preparation:

1. Boil the potatoes and reserve.
2. Braid the bacon. (a square as long as large)
3. On the center make a flat 1/2 inch square of ground beef leaving a little bit of space on each side.
4. Add ground pepper.
5. Mash the potatoes and add the chopped shallots and cheese and compress it in a "fatty piston".
6. Add one or two row of the mash potatoes mix.
7. Roll and grill at 300 F until 165F internal temp. (pour some Jack Daniels on top for an extra taste!)

Serve a large slice on an english muffin with an egg on top!  Best breakfast ever!

Note: Leftovers can be reheated in a frying pan until the potato center is light brown. Some people want it saltier, add salt in the beef and potatoes...

BBQ Meatloaf "Royal with cheese" and Bacon!

I bought my Kamado Joe BBQ smoker because they say you can cook anything in it. So i decided to try one thing that everyone have eat at least one time in their lives, meatloaf. I don't especially love meatloaf, I find that often too dry, so to prevent that ( yes i was inspired by a certain sausage from my Gourmet Hog recipe!) i added cheese to make it juicier  and bacon to make it tastier ( every thing is tastier with bacon!)
Preparation: 30 min
Pickling: none
Brining: none
Cooking: 2 1/2 hour


Ingredients

3 pounds Ground beef
1pound  Bacon
1/2 pound Shredded cheddar cheese
1.5 Cups Bread crumbs
2 Eggs
1/2 Cup Ketchup
1/4 Cup  Mustard
1 Large onion
Maple syrup

Preparation:

1. Cook the bacon and cut it into medium to large piece
2. Mix the bacon, beef, eggs, cheese, bread crumbs and 1/3 of the Ketchup and mustard mix.
3. slather the whole thing with the rest of the Ketchup/Mustard mix
4. Cook it in the Kamado in a veggie basket (or any BBQ) at 275F until it reach 150F
5. Meanwhile fry the onion and add a little maple syrup at the end.
6. When the meatloaf have a 150F internal temperature, place fried onions on top and let in cook until it reach 165F internal temp.

Notes: I find that a Kamado is the best device to cook it, it gives the particular charcoal taste to the whole thing.

Gourmet's Hog (corn dog variation)

Me and my friend from the http://chroniquedunmangeur.blogspot.com/ were talking about the best food for an October fest. (or simply munchies after a night out...) and we came up with this idea. Use the best sausages we know, wrap it in bacon and dip into beer batter before deep frying it!

this is what it look like after the deep frying part... sorry for the crappy picture, it was taken with my old BB curve... we've served it with sauerkraut and a dijon dip.

Preparation: 15 min
Pickling: none
Cooking: 30 min
Resting:none


Ingredients and accessories:

1. Your favorite cheese stuffed sausage we use William Suisse from http://www.williamjwalter.com/
2. Bacon
3. Beer batter (you can use my recipe of beer bread (no fat or butter this time) and add more beer to the mix!)
4. Large flat wood stick (optional)

Preparation:

1. Wrap the sausage in 2 or 3 slice of bacon (make sure to put the extremities of the slices beneath)
2. Grill it in a kamado or BBQ around 400F until bacon cooked. (start the fryer and prepare the beer batter)
3. Dip in the beer batter you made during the grilling time (with or without a stick)
4. Deep fry until light brown.

BBQ Bacon Beer Bread

This is one of the best BBQ side I have taste so far. It goes well with almost anything because there's so many variation that could be made. Might as well warn you immediatly, this is not healthy food...! It goes well with wings, pulled pork etc. Fantastic finger food when watching the game!

Preparation: 10 min
Pickling: none
Brining: none
Cooking: 1 hour
Resting: 15 min

Ingredients and accessories:

1. 3 cup of sift flour
2. 1/4 cup of sugar
3. 1 tea spoon of salt
4. 3 tea spoon of baking powder
5. 1/2 cup of melted bacon fat (or salted butter)
6. 1 beer (Hello variety!)

Preparation:

1. Mix all dry ingredients
2. Add beer and mix
3. Put into a greased loaf pan
4. Pour melted bacon fat on top
5. Bake in a Kamado (or any other BBQ) indirect heat 375 F for one hour
6. Let it rest 15 minutes before serving

Notes: For a softer crust incorporate bacon fat in the mix instead of pouring it on top. Try it with different beer, or insted of bacon fat, use drippings from what you are already cooking in the BBQ! this recipe is almost infinite!