All-American Barbecue Sauce - Food Wishes
Buying barbecue sauce at the store is convenient, but making your own classic, Kansas City-style sauce at home is surprisingly fast, and easy. Above and beyond avoiding all kinds of artificial ingredients, you can customize the flavors to your tastes, and in just minutes, produce a sauce just as good, if not better than that stuff from the grocery store.
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All-American Burger Dog! 4th of July Special
Learn how to make a Burger Dog! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this All-American Burger Dog 4th of July special recipe!
BBQ SIDES 3 Ways
For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
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????INSTAGRAM:
????MY GEAR:
JULIENNE PEELER:
BOOS BLOCK CUTTING BOARD:
SALAD SPINNER:
MANDOLINE:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
7.25qt DUTCH OVEN:
12 CAST IRON SKILLET:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
MICROPLANE:
--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water
Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.
--
CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper
Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.
--
STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder
Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.
Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#bakedbeans #streetcornsalad #coleslaw
CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing
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McRib Sandwich
Recipe for a Giant McRib Sandwich using a slab of smoked, boneless baby back ribs for the most delicious McRib Sandwich.
#mcrib #mcribsandwhich #howtobbqright
MacRib Sandwich
WHAT MALCOM USED IN THIS RECIPE:
- Ribs sourced from Compart Family Farms compartduroc.com
- Red Handled Filet Knife
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- Black Nitrile Gloves
- Tumbleweeds Fire Starters
- Killer Hogs Vinegar Sauce
- Killer Hogs The BBQ Sauce
- Basting Brush
Now this is how you do a rib sandwich the Right way! For my version I start with a whole rack of Compart Duroc Baby Back Ribs. Make sure the membrane is off the back of the ribs and use the tip of a knife to make a thin cut beside every bone. This will make it easy to “pop” the bones out when the ribs are fully smoked.
I seasoned the ribs with my AP and The BBQ Rub. Then they are smoked at 275°F for a couple hours using pecan wood. At this point you want to get the ribs tender, so I wrapped them up in foil with a little brown sugar, butter, and some vinegar bbq sauce. The foil breaks the ribs down - makes them tender which will make it easy to remove the bones.
After 1 hour and 45 minutes in the foil, the ribs are ready. Remove the ribs from the pit and open the foil. Gently pull each bone out of the rack and move the slab over to a cooling rack. Now brush a little special sauce on the back side (50/50 mix of my The BBQ Sauce and Vinegar Sauce). Carefully flip the ribs over and brush the meat side with the sauce. Place the cooling rack on the pit and let the ribs glaze for 15-20 minutes.
Now it’s time to make the MacRib Sammich - split a loaf of fresh French bread lengthwise. Spread a little butter on the bread and toast it in the oven on broil for 2-3 minutes. Drizzle some of the 50/50 sauce mixture on the bottom half of the bread and top with thinly sliced onion and plenty of dill pickle slices. Place the slab of ribs on on top followed by as much 50/50 sauce as you can stand. Place the top half of bread on top and cut into quarters using a “big” knife. Now you’re ready to pull them shirt sleeves up and dig into one of the the best sandwiches you’ve ever tried Just make sure you have plenty of napkins on hand!
MacRib Sandwich Ingredients:
- 1 slab Compart Duroc Loin Back Ribs
- 2 Tablespoons Killer Hogs AP seasoning
- 2 Tablespoons Killer Hogs The BBQ Rub
- 1/3 cup brown sugar
- 1 stick butter (split in half lengthwise)
- 3/4 cup Killer Hogs Vinegar
- 1/2 cup Killer Hogs The BBQ Sauce
- 1 loaf fresh French Bread1/2 onion thinly sliced
- Several hamburger style dill pickles (as much as you like)
MacRib Sandwich Directions:
1. Fire up bbq smoker for indirect cooking at 275°F using pecan wood for smoke
2. Remove membrane from back side of ribs and make a thin incision along each bone. (I also cut the end bones off the rack of ribs leaving about 10 bones)
3. Season each side with AP seasoning followed by a thin layer of mustard. Pat the seasoning into the meat and dust with The BBQ Rub. Let the ribs set meat side up for about 15 - 20 minutes while the smoker stabilizes.
4. Place the ribs on the smoker and cook for 2 hours.
5. Wrap the ribs: Double layer of foil, spread out the brown sugar, lay the butter on top, drizzle with 1/4 cup of Vinegar sauce, and place the ribs meat down. Wrap the foil tight around the ribs and place back on the smoker.
6. Continue to cook for 1 hour 45 minutes or until ribs are tender. Remove the ribs from the cooker and open the foil. Carefully remove each bone (they’ll pop out clean at this point).
7. Transfer the ribs to a cooling rack lined with foil. Combine the remaining sauces and brush on the back side. Flip the ribs over meat side up and brush with sauce.
8. Place the cooling rack on the pit and glaze for 15-20 minutes.
9. Slice the French bread in half lengthwise and spread with a little butter. Toast in the oven for 2—3 minutes on broil - don’t walk away
10. To build the sandwich: Drizzle some of the 50/50 sauce on the bottom half of the bread. Top with thinly sliced onion and pickles. Place the ribs on top and drizzle with more sauce. Add the top half of the bread and slice into quarters to serve.
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All American Grilled Cheeseburger
Hamburger grilled on a charcoal grill with cheese and bacon makes for an All American Grilled Cheeseburger
#grilledburger #allamericanburger #howtobbqright
All American Grilled Cheeseburger Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Killer Hogs AP Seasoning
- Burger Press
- Killer Hogs Steak Rub
- Tumbleweed Fire Starters
Sometimes you just need a good burger and this is one of my go-to recipes for a classic, American style cheeseburger. There’s nothing fancy here - I use 80/20 ground chuck, a good fire, some seasoning, and my favorite burger toppings to create this master piece.
I’m not sure what grill I used to cook my first burger but if I was a betting man, I’d say that it was a Weber grill. I would guess the classic 22” Weber kettle has cooked more burgers than any other grill in America, but you don’t have to own a Weber to cook a good burger. Any grill will do the job but I do recommend setting it up for a 2 zone fire. That way you have a hot zone and a cool zone just incase those burgers start flaring up.
Once you have the grill ready the burger cooking part is easy. Divide 1lb of ground chuck into four portions and patty it out. I do like to season the meat before forming the patty to add flavor to the inside of the meat with KillerHogs AP Seasoning ; and I also season the outside with a corse seasoning like my Killer Hogs Steak Rub . You can use any burger seasoning or simply go with salt and pepper.
To grill the burgers place each patty on the cool side of the grill first - here’s a little tip - use your thumb to make an indention in the center of each burger and place a pat of burger in the thumb print (it’ll make them juicy).
Set a timer for 6 minutes on the first side (after 3 minutes I move them closer to the direct heat side). Flip the burgers over and repeat -starting them a little away from the coals and then moving them closer so you get some flame action. After 12 total minutes the burgers should be about medium internally (you can cook them as long or as little as you desire). Right before taking them off the grill - like 30 seconds - add a slice of American Cheese to each burger.
To build my classic American Burger I start with a toasted sesame seed bun. Slather it with mayo then a squeeze or two of mustard; layer on green leaf lettuce, sliced ripe tomato, and dill pickles; add the burger and top it with 2 strips of crispy bacon followed by the top bun slathered with more mayo of course. There you have it - my all time favorite - All American Grilled Cheeseburger Recipe
All American Grilled Cheeseburger Recipe Ingredients:
- 1lb 80/20 ground chuck
- 1 teaspoon Killer Hogs AP Seasoning
- 1 Tablespoon Killer Hogs Steak Rub
- 4 pats of salted butter
- 8 strips of bacon cooked
- 4 sesame seed hamburger buns - toasted
- Lettuce, sliced tomatoes, Pickles, Mayo, and Mustard
Directions:
1. Prepare Weber kettle style grill for 2 zone cooking - hot coals on one side and cool zone on the opposite side.
2. Season the ground chuck with AP Seasoning and divide into 4 portions forming each into a ball. Place each ball of ground chuck on a burger press (or form into a patty by hand)
3. Season each burger patty with steak seasoning on both sides. Make an indention in the center of each patty and place a pat of butter in the depressions.
4. Place the burgers on the grill grate on the cool side at first. After 3 minutes move them a little closer to the fire but not directly over. Flip each patty after 6 minutes and repeat the process until the reach your desired doneness (mine is medium which is about 12 total min cook time)
5. Place a slice of cheese over each burger right at the end and let it melt for 30 seconds before removing the burgers from the grill.
6. To build the burgers start with a toasted sesame see bun slathered with mayo and a little mustard on the bottom bun. Add your favorite burger toppings mine are: lettuce, sliced tomato, and hamburger style dill pickle slices. Place the burger patty on top and finally the top half of the bun slathered with a little extra mayo.
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Ultimate Pulled Pork BBQ Sandwich
Chef Frank shows you step by step how to make the ultimate pulled pork BBQ sandwich.
Bonus recipe for Nat King Cole Slaw.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
INGREDIENTS
3-5 pound piece of pork shoulder
1/4c bbq sauce
2 TBSP extra virgin olive oil
Brioche bun
1 Tbsp butter
Nat King Cole Slaw
1 cup mayonnaise
1 TBSP honey
1/2 tsp celery seed
1 tsp white vinegar
Combine all above ingredients to make dressing.
2 cups shredded green cabbage
3/4 cups shredded red cabbage
2 TBSP shredded peeled carrot
Combine all above, add dressing a little at a one til slaw is coated to your liking.
DRY RUB
2 tsp garlic powder
2 tsp onion powder
I tsp salt
1tsp Black pepper
1 tsp cumin powder
1 tsp chili powder
1/2 tsp cayenne powder
Combine all above.
RECIPE
1. Coat pork shoulder with olive oil
2. Coat with rub and rest for 1 hour prior to placing in oven
3. Put pork in Dutch oven. 1 hour at 400, then 4 hours at 300...or until ended (Approximately 1 hr. Per pound)
4. Shredded pork with tongs or fork.
5. Return pork to Dutch oven and coat in drippings. If you end up with a lot of fat in pan try to drain most of it before return pork.
6. Heat 1/3 BBQ sauce with 2 TBSP water.
7. Heat pork in sauce.
8. Toast and butter Brioche bun.
9. Put a layer of slaw on the bun, then the meat.
10. EAT THAT THING.