Sharing my BBQ Recipes
This past weekend, we held our 5th Annual Near BBQ in our back yard. This started as an excuse to get some use out of my smoker and has grown into a pretty big event where I add in some new southern food element each year. Several people asked me for recipes, so here we go…
Smoked Jalapeno Poppers (ABTs)
- 8oz brick of cream cheese, room temperature
- 8oz shredded cheddar cheese
- 1 tsp BBQ rub
- 15 Jalapeno Peppers
- Pound of bacon, thinly sliced
Realistically, you’ll end up using as much of the ingredients as you need to fill the peppers you bought. I generally buy more raw ingredients than I think I’ll need and mix it up as needed during prep.
- Slice the jalapenos in half and remove all seeds and white ribs (remember to wear gloves to protect from the heat!)
- Combine equal parts cream cheese and shredded cheddar
- Add BBQ rub to the cheese mixture and mix by hand
- Put cheese mixture into a ziploc bag and snip the corner
- Squeeze the ziploc bag to pipe the cheese mixture into the jalapeno halves
- Wrap each jalapeno half in a slice of bacon. Try to keep the bacon as thin as possible, which may mean trimming excess with scissors.
- Sprinkle lightly with more BBQ rub
- Cook on the smoker at around 250 degrees for about two hours. Alternatively these can be cooked on the grill but use indirect heat or you’ll end up with a nasty grease fire.
Honey Chipotle BBQ Sauce
- 2 cups ketchup
- 1 cup cider vinegar
- 1/2 cup brown sugar
- 2 tablespoons worchestershire sauce
- 2 tablespoons BBQ rub
- 4 canned chipotle peppers, chopped
- 1/2 cup honey
- Combine all ingredients in a sauce pan, save one chipotle pepper
- Heat and simmer for about ten minutes
- Adjust the spiciness to your preference by adding honey and/or the remaining chipotle pepper. The adobo sauce that the peppers are canned in is also great tasting if you want a bit more spice!
- Mix ingredients with a stick blender to ensure that any large chunks are chopped small enough that they won’t clog your sauce bottle.
- Cool and pour into a sauce bottle (I get mine at the local restaurant supply store)
Slushy Machine Margarita Mix
- 2 cans Minute Maid limeade concentrate
- 1 can Minute Maid lemonade concentrate
- 6 oz lime juice
- 2 litres of water
- 1/4 cup of simple syrup (or sugar dissolved in warm water)
- Combine all ingredients except for Tequila in the slushy machine
- Allow the machine to mix and freeze the virgin mix
- Add one shot of tequila to the bottom of a cup and dispense the slush on top. Mix.
Smoked Pulled Pork
My pulled pork recipe comes pretty much directly from a hobbyist site called the Virtual Weber Bullet, where there is an amazingly detailed overview of how to make it. You’ll of course need a smoker and I have recommended the Weber Smokey Mountain (WSM) to many of my friends. This fan site makes it very easy to get started with the WSM. Here’s the recipe: http://www.virtualweberbullet.com/pork4.html
Credits (recipe starters)
I didn’t invent these recipes, most I adapted from those posted on the internet. Sources below.