|
Categories
barbecue | barbecue sauce | camping | cast iron | grilled wild game Herbs and Spices | wild game 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 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 From the kitchen of Kevin Taylor the BBQ Guru 2 cups almonds Melt the butter and coat the almonds Get the smoker to 300325 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 2030 minutes turning them several times to assure even smoking After removing from smoker add salt to taste From the kitchen of Kevin Taylor the BBQ Guru These are a popular item on the BBQ cookoff 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 jalapeo peppers Stuffing Breading Split the jalaps in half lengthwise and deseed 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 From the kitchen of Kevin Taylor the BBQGuru Here is the secret to successful deepfryingHOT OIL You need to get that oil around 375400 degrees F Use a canola or some other form of veggie oilthey tend to have higher burn temps What you want is for the oil to IMMEDIATELY crisp up the batterthis 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 AampW 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 batchusually only takes a few minutes Also remember to salt or apply other seasoning as soon as they come out of the fryerthat way they will absorb it Now a few recipes I have used for deep fry batter MEAT BREADING 1 cup flour Combine all and beat with electric beater until smooth Dip meat and deepfry CHICKEN NUGGETS BATTER 12 cup flour Mix together flour cracker crumbs paprika and seasoning Coatdredge chicken cubes and deep fry BEER BATTER Everyone needs a beer batterthis is my favorite for fish 1 cup allpurpose flour Mix and coat Fry at 375 to 400 degrees F EGG BATTER 2 large eggs Mix all together and dip and fry From the kitchen of Kevin Taylor the BBQ Guru Here is my salsa that I make It is a quotfreshquot salsa which means it is uncooked The stuff you get in the jars contains cooked tomatoesthis is a totally different taste Currently it is all the rave in the salsa world Give it a trythe recipe is only a starting point adjust the various tastes to your preference 2 jalapeo peppers 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 blacksoPULSE only with tomatoes and black olives From the kitchen of Kevin Taylor the BBQ Guru 2 slices bacon 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 reheat 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 HighIndirect heat Should take about 8 minutes to finish Be sure to NOT place directly over the flame |
|
Take command of your adventure
