5 Classic Regional BBQ Sauces

traditional bbq sauce recipes

 

Traditional BBQ Sauce RecipesIn BBQ and grilling, sauces are used to flavor, marinade, glaze, and as a condiment or topping for seared and smoked meats, especially ribs and chicken.

History places the origin of BBQ sauce to the first American colonies of the 17th century and can be found in recipes and cookbooks (both English and French) over the following two centuries.

Much like chili in Texas, these sauces were less about gourmet ambitions, and  more about masking the often off-putting odors and flavors of “aged” meat in a pre-refrigeration society.

The origins of these sauces isn’t particularly complicated, take the traditional tastes and flavors of the predominate immigrant population, add in the most similar ingredients that could be found locally, and mix with some good old American ingenuity, and you have the roots of a tradition that has only grown stronger and more popular over the last two centuries.

South Carolina mustard sauce, for example, can be traced to that region’s German settlers of the early 18th century

Ingredients vary widely even within states and counties of the American South, but most include a base of vinegar, tomato paste, or mayonnaise (or a combination). Liquid smoke, and spices like paprika, mustard and black pepper, and sweeteners such as sugar and molasses typically round of the recipes.

Here are five of my personal favorites…

Eastern Carolina Sauce recipeThis & Tangy Eastern North Carolina BBQ Sauce (my favorite)

  • 1 Gal. cider vinegar                             
  • 1 Cup crushed red pepper flakes
  • 2 Tbsp. ground black pepper              
  • ¼ Cup fine sea salt

Combine ingredients, heat to a low simmer, and cook 20-30 minutes, stirring often.

Chill for at least 24 hours (72 is better) before using.

This sauce get’s better with age, which is why I make it a gallon at a time!

Pulled pork bbq sauce recipes

North Carolina Barbecue Sauce

In the Carolinas, the barbeque meat is pork, and the barbeque sauces are matters of hot debate even from one town to the next. Some sauces are thin and vinegary, while some regions add ketchup, or even mustard. This is the recipe I grew up with, and Pop’s recipe is still my go-to for amazing baby-back ribs.

  • 1 qt cider vinegar                                         
  • 12 oz ketchup
  • 2/3 C packed brown sugar                           
  • 2 Tbs salt
  • ¼ C lemon juice                                          
  • 1 Tbs red pepper flakes          
  • 1 Tbs smoked paprika                                 
  • 1 Tbs onion powder
  • 1 tsp each: black pepper, dry mustard          

Bring all ingredients to the boil, and then simmer for 30-45 minutes, stirring frequently.

Allow to cool, and serve or bottle.

Traditional Kansas City sauce recipesMemphis-Style Barbecue Sauce

Slightly on the sweeter side, Memphis barbecue sauce has its own distinctive flavor, as well. Though the specific ingredients will vary from cook to cook, Memphis sauce is usually made with tomatoes, vinegar, and any countless combination of spices.

Memphis sauce is poured over pulled pork  or served alongside of dry ribs.

  • 1 Tbs butter                                                 
  • ¼ C finely chopped onion
  • 1 ½ C ketchup                                             
  • ¼ C chili sauce
  • 4 Tbs brown sugar                                       
  • 4 Tbs molasses
  • 2 Tbs yellow mustard                                   
  • 1 Tbs fresh lemon juice
  • 1 Tbs Worcestershire sauce                         
  • 1 Tbs liquid hickory smoke
  • ½ tsp garlic powder                                    
  • ½ tsp salt
  • ½ tsp ground black pepper                          
  • 1 tsp chili powder
  • dash cayenne pepper

Bring all ingredients to the boil, and then simmer for 30-45 minutes, stirring frequently.

Allow to cool, and serve or bottle.

Texas Brisket sauce recipes

Texas Brisket Sauce

Texas is famous for tender slow-smoked brisket. Sauces are usually thin, spicy, and mixed with intensely flavorful pan drippings.

  • ½ C brisket drippings (defatted)                  
  • ½ C vinegar
  • 1 Tbs Worcestershire sauce                         
  • ½ C ketchup
  • ½ tsp hot pepper sauce (Franks)                 
  • 1 lg onion, diced
  • 2 cloves of garlic, pressed                            
  • 1 Tbs salt
  • ½ tsp chili powder                                       
  • traditional Texas bbq sauce recipesJuice of one lemon

Combine all ingredients.

Simmer, whisking occasionally, for 15 minutes.

Allow to rest 1-2 hours, and serve warm (on the side) with pencil-thin sliced brisket and sliced white bread.

Note: I like to coat the whole brisket in gold sauce after rubbing with spices, and the drizzle with some warmed sauce just before service.

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South Carolina Gold Sauce

  • ½ Gal. yellow mustard
  • ½ Gal. cider vinegar
  • 1 Cup light brown sugar
  • 2 Tbsp. sea salt
  • ¼ Cup Worcestershire sauce
  • 2 Tbsp. black pepper
  • ¼ Cup Louisiana hot sauce (to taste)

For each of these recipes, combine ingredients, heat to a low simmer, and cook 20-30 minutes, stirring often.

Chill for at least 24 hours (72 is better) before using.

BTW, I have a LOT more BBQ & Grilling recipes, for all types of cooking, over on my outdoor cooking blog, La Caja China Cooking

~Chef Perry 

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Perfect Pork Ribs in the Oven

Perfect oven pork ribs

Just because half of the country (and their grills) are currently buried in snow, is no reason to give up on ribs! And these ones always get rave reviews.

Firm yet tender, they pull off the bone with each succulent bite. For the sake of disclosure, I learned the amazing method from an episode of “Restaurant Impossible” with Chef Robert Irvine.

When I don’t have all day to slow cook my pork ribs in the smoker, this is my go-to recipe.

Preheat the oven to 225 degrees F. To prepare the ribs, remove the silver skin from the back or under the rib side.

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Then rub the trimmed rib racks with my Burnin’ Love dry rub (see recipe, below).

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Place the racks onto a sheet of plastic wrap, wrap tightly, and repeat with a second layer. Place in the oven (don’t panic, the plastic won’t melt at this low temperature) and roast for 2 hours.

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Remove from the oven and allow to rest for 10 minutes. The plastic wrap will have filled with steam and “puffed up”, I try to let the ribs rest until the wrap has completely collapsed.

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Now you have a decision to make. You can sprinkle the ribs with more rub (this is how I like them…), and serve them as “Dry Ribs”, or….

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Unwrap, place on a cookie sheet and coat with BBQ sauce (see recipe below). Roast, in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow to rest, 3 to 5 minutes.

BTW…if you CAN dig out your Traeger, here’s my recipe for that…

 

Finally, portion the ribs into serving-size pieces, and serve.

Enjoy!

Chef Perry
chefperryperkins.com

1“Burnin’ Love” Dry Rub
¼ C sea salt
½ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs Italian seasonings (spicy, if you can find them.)
2 Tbs smoked paprika
1 Tbs coarse black pepper
1 Tbs ground white pepper
1 Tbs hickory salt
1 teaspoon cayenne powder

Combine all in a tightly sealed glass jar. Store in a cool, dark area.

Dirty Little Secret Sauce
(If you need a diabetic friendly sauce, try this one!)
1 C “Sweet Baby Rays” (Brown Sugar, or Sweet & Spicy)

1/2 cup Thai-style sweet chili sauce
1/2 C apple cider vinegar
1/2 C Coca Cola
1/4 cup butter

Bring all ingredients to a simmer, blend well and allow to cool. Best after 48 hours.

I also like to serve my ribs with our simple tangy slaw, Low & Slow Baked Beans, and my all time favorite Southern side, Maque Choux with Bacon!


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Pork Ribs on the Traeger 3-2-1 Style

Today I’m going to show you how to make perfect baby back ribs in the Traeger, using the 3-2-1 method.


There you have it…perfect baby back pork ribs, as easy as 3-2-1

RECIPES:

3-2-1 Ribs

  • 3 racks baby back pork ribs (about 7 1/2 pounds total)
  • 1/2 cup yellow mustard
  • 1/3 cup apple juice
  • 1/3 cup apple cider vinegar
  • 2 Tbs Worcestershire sauce
  • 2/3 cup “Burnin’ Love BBQ Rub (see link below for recipe)
  • 1 cup packed dark brown sugar
  • 2/3 cup honey

Chef Perry’s Dirty Little Secret Sauce:

“Burnin’ Love” Dry Rub & Dirty Little Secret Sauce

Thank you for watching my video. Please feel free to like and share it!

Enjoy your ribs!

-Chef Perry

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My Most Popular Appetizer: Dragon Claws

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Baby bell peppers stuffed with a combination of hot (or sweet) Italian sausage, beer brats, or even ground beef, turkey, or chorizo. Wrapped in bacon, grilled to perfection, then glazed with your favorite barbecue sauce! (I like Sweet Baby Rays, thinned with a little apple cider vinegar.)

Dragon Claws at RibfestThis is one of my signature recipes, and it never fails to rock my customer’s worlds! I had great fun preparing these at the Kenmore booth at the 2013 Ribfest in Chicago, as a Sears’s Grilling in Happiness blogger , with Extreme Makeover: Home Edition superstar Ty Pennington (who is an awesome, funny, crazy guy, btw!)

Sticky sweet, spicy goodness…with just a breath of fire! And…trust me on this, MUCH easier to make when there isn’t a live audience and 3 television cameras in your face!

Even so, it’s totally worth it!

Oh, sooo good…

Dragon Claw BBQ AppetizerChef Perry’s Dragon Claws

  • 24 whole baby bell peppers
  • 12 slices (thin sliced) bacon
  • 1 lb. Johnsonville Beer Brats

Glaze

  • 1 cup Sweet BBQ Sauce
  • 1/2 cup honey
  • 2 Tbs apple cider vinegar
  • 6 Tbsp butter, melted

Slice the tops off each baby bell, and remove the seeds and veins from each pepper, and rinse again.

Mix glaze ingredients over medium low heat, and keep warm.

Remove the meat from casings (if using bratwurst).

Stuff each pepper with sausage, and packing it tightly.

Drgaon Claws grilled peppersWrap each pepper with 1/2 slice of bacon, and secure with a pre-soaked toothpick, or pre-soaked skewers.

Repeat with all remaining peppers.




Fire up your grill and prepare for indirect cooking over medium-high heat. About 25 briquettes in a Weber Smokey Joe.

For gas grills: have the two outside burners on high, and the middle on low.

Add a few chips of fruit wood to the fire about 10 minutes before adding the peppers (optional). If you’re using a gas grill, use a smoke box.

Dragon Claws

Grill the Dragon Claws over direct heat, 8-10 minutes, turning as need,  until the bacon begins to crisp.

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Move grilled peppers to indirect heat, glaze one side of each pepper, flip and repeat. Keep brushing with glaze, and turning until the glaze is set (about 5 minutes).

Dragon Claws on the grill

Remove, allow to rest at least 15 minutes, and then serve warm.

To make these on the Traeger:

20 minutes on “Smoke”, then grill 15 minutes at 300F (lid down), brush with glaze and flip, brush with glaze and grill 10 more minutes (lid down).

For a full-meal-deal, try this same recipe using larger Anaheim Peppers! (This was the original recipe, hence the name “Dragon Claws!”)

Sausage Stuffed Anahiem Peppers wrapped in Bacon

Now, get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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The Best Pulled Pork Sliders

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Okay, I like to cook with wood and charcoal, but I get a lot of emails asking how to modify my recipes to a gas grill (yes, I own gas grills) and even for the oven.

Some recipes just can’t be adapted, others can with decent results, and some…well, as much as this is going to tick-off the die-hards…some you can hardly tell the difference! Here’s one of my favorites.

Oh, and if you want to recreate a true “Southern pulled pork sandwich”, and really take ’em to the next level… be sure to add a couple of tablespoons of our Simple Tangy Slaw on top of the meat and sauce. Yeah, baby!

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Pulled Pork BBQ

(In the  gas grill, oven, or smoker) 1 Pork shoulder (6-8lb) Burnin’ Love Rub (see below) Basic BBQ Sauce (see below)

Rub the shoulder with spices. Set it aside for a few minutes and rub again over any wet spots. Keep doing this until there are no wet spots, the heavier the rub, the better. This makes the “bark” of the shoulder. Wrap the whole thing in plastic wrap and fridge 12-24 hours.

Take shoulder out of fridge and let sit 60 minutes to bring the temp up.

 

For the gas grill:

You want indirect heat for cooking, you can easily do this on a conventional gas grill. Just keep the meat as far from the heat source as possible, or it will burn during the long cooking time. You want to cook this at 250 degrees Fahrenheit; you can go as high as 275, but no higher. You don’t want to go lower than 250, as you will start to dry out the meat before it is cooked.

Put the shoulder on the “cool side” of the grill, and  place a disposable pan with a couple of cups of apple juice underneath it to add moisture and catch the drippings. A spray bottle with 50/50 apple juice and cider vinegar is nice for basting, as well.

A lot of folks like to use apple chips, soaked, for smoking. You can add 1/2 cup to a disposable tin pan over the “hot” side of your gill, every 30 minutes for the first 3 hours.

Personally, I prefer to use a small, nearly indestructible smoke box, called the “A-Maze-N Smoker”. It’s a metal-mesh maze that holds your favorite flavor of smoking pellets, and burns slowly enough to allow a three-hour smoke without constantly having to lift the cover and let all of that precious heat out. It’s cheap, and I’ve used my dozens of times with no visible wear or tear.

Here’s a quick video I did on using this unit with my La Caja China, but the principle would be the same in anything from a gas grill to a Weber Kettle.

A-Maze-N Smoker Review

If you don’t trust your on-board thermometer, get a cheap instant read (or better, a digital probe) and stick the probe all the way through a halved potato. Set the potato cut-side down on the grill. This keeps your thermometer off the grates.

After three to four hours, remove the shoulder from your grill, and roast (uncovered) in a pre-heated oven at 225d for 10-12 hours. The pork is done when it reaches an internal temperature of 200 degrees. If you don’t have an instant read thermometer (you should really get one) the meat is done when it pulls apart easily with a fork.

Pork Shoulders

In The Oven

Follow the same prep directions as above. Pre-heat the oven to 225F, and roast the shoulder, fat-cap up, uncovered, for 14 hours (yes, I said fourteen. I usually roast mine overnight.)

Follow the “Finishing” steps, below.

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On the Traeger

Once the shoulder(s) are prepped, start Traeger on “Smoke” with the lid open until it’s cruisin’ (4 to 5 minutes). Set temp at 225F and preheat, lid closed, for about 15 minutes.

Place shoulders on the grill, fat-cap up, and smoke for 3 hours, spraying with a mix of apple juice and cider vinegar (50/50) every hour after the three hours.

Put shoulders in a large disposable aluminum foil pan and up the temp to 250F.

Roast shoulder for 8 more hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching a bone, registers 190 degrees F.

If the skin starts to get too dark, cover it loosely with foil.

Finishing

Remove the pan from the heat, tent shoulder(s) loosely in foil, and let rest for 30 minutes. Pour the juices from the bottom of the pan into a fat separator. Mix broth (fat removed) with some salt and cider vinegar, to taste, and pour back over the meat after shredding. Allow to rest an additional 10 minutes to soak up the juices.

Serve either as sliders, or with a sauce on the side (see below) and some white bread slices to use as edible napkins!

Pork shoulder in smokePulled Pork Tips:

For “oven only”…before applying the dry rub, brush the entire shoulder generously with Stubbs (brand name) Mesquite Liquid Smoke, allow the surface to dry, and repeat. The apply the dry rub (while still damp.) Note: this is the ONLY liquid smoke that I’ll allow in my kitchen. For the smoker, I like a wood chip/chunk blend of 75% oak,

 

Perk’s “Burnin’ Love” Rub

(Shh…it’s a secret!)

¼ C fine sea salt
¼ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
4 Tbs Italian seasonings (spicy, if you can find them)
2 Tbs smoked paprika
2 Tbs coarse black pepper
2 Tbs hickory salt
1 teaspoon cayenne powder (opt)

Northern Carolina Vinegar Sauce

Personally, I think this very old, very traditional recipe is the best and only sauce for pulled pork.

  • 2 cups apple cider vinegar
  • 2 Tbs. smoked paprika
  • 2 Tbs white sugar
  • 4 tsp, fine sea salt
  • 2 tsp. coarse ground black pepper
  • 1 to 2 tsp. red pepper flakes

Combine all, simmer and cool. The longer it sits, the better it is!

But if you MUST have your thick, sweet, ketchup-based sauce…here’s a great one…

Basic BBQ Sauce (my cheater version)

1 cup Sweet Baby Rays Brown Sugar BBQ sauce
½ cup honey
1/2 stick sweet cream butter
Red pepper flakes to taste (opt)

Combine all, simmer and allow to cool.

NOTE: This makes a fantastic sauce for grilled chicken but replacing the honey with an equal amount of Thai sweet chili sauce!


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Garlic-Mushroom Burger Baste

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This is my secret tip when I’m grilling burgers…

Note: Grilling vs. frying burgers is an existential dilemma for me. I love the smokey flavor from the grill, but I also know that a pan-seared burger is going to be juicier, and have more beef flavor.

That’s a decision that each of us must make for ourselves. 😉

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Garlic-Mushroom Burger Baste

  • 1 lb white mushrooms, cleaned
  • 1/2 lb butter
  • 6 garlic cloves, peeled
  • 2 shallots, minced
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 2 tsp. porcini mushroom powder (opt)
  • Sea salt and black pepper to taste

Chop mushrooms, garlic, and shallots.

Saute in 1/4 cup of butter in a large pan over medium heat, season lightly with salt and pepper, and cook until onions are soft and garlic had just begun to color.

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Add remaining butter, and reduce heat to medium low. Keep on a low simmer for 1 hour.

For normal people:

Grill or fry burgers on one side, flip and brush cooked side with baste.

pork-belly-confit-3For the rest of us:

I like to brush one side, as shown above, and then, just before the burger is done on both sides, use a pair of tongs to dip it, completely submersing, in baste.

(Hey, I’m a cook, not a your cardiologist! Your health is not my primary concern.) 😉 

Then, return it to the grill for just a few seconds on both sides.

Lastly, if you want to really take these burgers to the next level, chill the compound butter to near freezing, stirring several time to get the mushrooms and onions off the bottom.

Butter-Burgers_4_Photo-Oct-19-11-21-52-AM_600x400Shave the frozen butter with a cheese grater, and mix (quickly) into the ground beef (1oz of butter for a 1/3rdlb burger).

You can add a little shredded asiago cheese, or crumbled bleu cheese at this point as well, if you like.

Form your patties and freeze before grilling.

Enjoy!

~Chef Perry

Best Butter Burger Recipes
A little double-smoked bacon and Gruyère cheese can’t hurt, either!

For more tips on grilling the ultimate burger, from grinding your own beef blend, to seasonings, sauces, and styles, check out my new Home Chef guidebook: Grilling!

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How to Take the Heat Out of Jalapenos (or Any Chile Pepper)

Jalepeno Pepper Bombs

I absolutely LOVE stuffed and grilled jalapenos, but due to the cruelties of time, my old gut has started rebelling at overy spicy foods. However, as I’m not willing to give up one of my favorite flavors, just because my stomach has turned traitor on me!

Naga Jolokia chili pepper
The Naga Jolokia

Jalepeno Peppers averages 2,500 – 8,000 Scoville Heat Units* (SHU), putting them somewhere between Anaheim peppers (500 ~ 2,500 SHU) and Hidalgos (6,000 ~ 17,000 SHU).

To get an idea of the scale, the average sweet bell pepper comes in at 0, and at the top of the Scoville scale: the fearsome Naga Jolokia peppers are 800,000 to over One Million  SHU’s!

Yes, that was the sound of your esophageal sphincter melting.

What Makes Chili Peppers Hot

The heat-inducing chemical in peppers is called “hydrophopic capsasium“, or what my friend Melanie would call C18H27NO3. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, and other vegetables as deterrents against certain mammals and fungi.

AAvH7Kn.imgHigh levels of capsasium can produce a pain-stimulated release of endorphins, causing pleasurable and even euphoric effects (You freakin’ junkies!) 😉

For spice-lovers and pepper-heads, jalapeno’s are the “hot food” equivalent of eating gummy bears, but for NORMAL people, they pack some heat.

Grilling or roasting peppers make them even hotter as you’re cooking moisture out of them, which concentrates the percentage of capsasium.

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Here are some tips we used in restaurants to make jalapenos dishes a bit more “customer friendly.”

Tips for Tongue-Friendly Jalapenos

1. Remove the seeds and membranes from the interior of the pepper. They contain the majority of the capsasium (the hot stuff). An old fashioned potato peeler, the point-end kind, works great for this.

Cleaning Jalepenos

2. Soak the cleaned peppers in an ice-water bath for 1/2 hour. This soaking method will reduce the finished heat by about 50%. To take ALL the fire out, use lemon-lime soda (not diet) instead of water, for 30-45 minutes. Really! Drain, rinse in fresh water, and pat dry.

(Chef’s note: Pour the soda you soaked the peppers in over a tall glass of ice and add a healthy shot of your favorite tequila. You’re welcome!)

Soaking Jalepenos

3. If that doesn’t tame the beast enough for you, blanch the rinsed peppers in boiling water for 2-3 minutes, then place them in a (fresh) ice bath to chill, and stop the cooking process. Rinse and pat dry.

Remember, ALWAYS wear disposable gloves when working with hot peppers, and try to avoid touching your face or eyes.

Oh, and…guys? Try to remember to use the bathroom BEFORE you start your prep! 😉

~Chef Perry
chefperryperkins.com

*The Scoville unit was named for Wilbur Scoville in 1912. At the time, he worked for the pharmaceutical company, Parke-Davis, where he developed a test called the “Scoville Organoleptic Test” which is still used to measure a chili pepper’s heat.



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Bacon Burgers with Creamy Bleu Sauce

Bacon Bleu Burger

A nice juicy medium-rare bacon-mushroom-swiss has always been my go-to burger, but this Bacon & Bleu might just give it a run for it’s money!

The blue-cheese sauce is amazing, and would make an ideal crudites dip, as well.

Bacon Burgers with Creamy Bleu Sauce

  • 1-1/3 pounds lean ground beef patties* (80/20% lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 whole wheat hamburger buns, split and lightly toasted on grill.
  • 4 romaine leaves
  • 1 medium tomato, sliced
  • Additional slices of cooked pepper bacon to add whole (optional)

*Take your burgers up a notch by using your own custom burger blend.

Here’s mine, using brisket, sirloin, and bacon!

Creamy Bleu Cheese Sauce

  • 3 ounces cream cheese, softened
  • 1/3 cup crumbled bleu cheese
  • 1/4 cup mayonnaise
  • 8 slices of thick bacon, cooked crisp and chopped

Combine the cream cheese, blue cheese and chopped, cooked bacon. Set aside at room temp.

Spread each bottom bun with mayo, and top with lettuce, then tomato.

Salt and grill the beef patties, and sprinkle each with a little garlic powder, as it comes off the grill, then place on the bottom buns, on top of the tomatoes. Spoon the bacon-cheese spread the top of grilled burger patties.

Top with remaining buns.

Get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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Tips for Summer Grilling (AM Northwest)

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Hey, if you followed the link from AM Northwest, thanks for watching the show! We had a great time (as always) and (also as always) I only got halfway through my notes! 😉

Here’s an overview of what we covered, and what we didn’t have time to share, as well as some videos and links to some of my favorite (and delicious) ways to put these tips into practice!

Grill Like a Pro AM Northwest
Click here to watch the segment on AM Northwest!

Be sure to subscribe to my page (in the upper right-hand corner) to get all of my latest tips, tricks, and recipes!

~Chef Perry

Brining & Cuban Mojo Marinade Recipe

Spatch-cocking & Injecting

(Be sure to subscribe to My YouTube page, so you don’t miss a single video!

Near Room Temp Meat

In order to achieve the best results in your BBQ and grilling, you will want your meat to be near room temperature when cooking begins. You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. You can increase the rate at which it warms by placing it on a highly conductive metal, like aluminum (this is also a great way to speed up the thawing process for frozen foods.

Dragon Claws Appetizer

Dragon Claws AM Northwest
Click HERE for the recipe!

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Multi-zone grilling

Click on the link to see my article on multi-zone grilling, the various configurations, and which works best for different types of BBQ & grilling.

Perfect BBQ Chicken Thighs

How to use the A-MAZE-N Smoker

Resting

See the article at this link to learn how and why resting meat before cutting can make or break your meal!

Cleaning

Clean your grill while it’s still HOT. Burn any remaining crud to carbon, brush with s stuff metal grill-brush. Cool until warm to the touch, and brush lightly with a high-heat oil, like Grape-seed.

Chimney Steaks

My personal favorite way to quick-grill a steak for maximum flavor and tenderness.

Now, get out there and grill!

~Chef Perry

PS ~ For even more BBQ and grilling articles and recipes, check out my outdoor cooking blog at www.lacajachinacooking.com


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Lovely leftovers: Pork Loin Tacos with Avocado Cilantro Aioli

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Garlic Grilled Whole Pork LoinLast week I grilled up a beautiful whole pork loin for a 4th of July party. As always, I cooked WAY more food that we could all eat, so I was able to bring a 3lb chunk that baby home with me to make my favorite tacos!

This recipe can be easily adapted to use use leftover pork shoulder, brisket, or even grilled chicken (I recommend using dark meat).

You can also kick up the heat by adding a few fresh jalapeno slices when sauteing the onions.

Pork Loin Tacos with Avocado Cilantro Aioli

  • 2 cups cooked pork loin, 1in cube
  • 2 tsp. cumin powder
  • 2 tsp. Hickory salt
  • 1 Tbs. chili powder
  • 2 cups leftover Maque Choux
  • 16oz fire-roasted diced tomatoes (drained)
  • 2oz diced green chilies

Pork Loin Tacos

Combine pork loin cubes with seasonings, and stir to coat the meat. Add to slow cooker.

Add all remaining ingredients (above) to slow cooker, mix, and cook 4 hours on low.

Taste for seasoning.

Tacos

  • 8 flour gordita-style tortillas, warmed
  • 8 Tbs fresh white onion, diced
  • 8 Tbs Cilantro Aioli

Cilantro Avocado AioliCilantro Avocado Aioli

  • 1/2 cup fresh cilantro, chopped
  • 1/2 lime, juice and zest
  • 1 -3 drop hot pepper sauce, to taste
  • 1 teaspoon ground cumin
  • 3/4 cup mayonnaise
  • 2 small avocados, peeled & cubed

Combine all ingredients in a food processor, and mix until blended.

Cilantro Avocado AioliTaste for seasoning.

Chill before serving.

Note: If you chop the pork even smaller (1/4 in. dice) this would make an amazing taco dip, with warm corn tortilla chips!

Enjoy!

~Chef Perry

 


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