Everyday BBQ Seasoning

Make it and throw it in the pantry, cuz trust me - it’ll come in handy. Ribs, chicken, steaks, eggs everything.

1/4 cup packed brown sugar

1/4 cup smoked paprika

1/4 cup Kosher salt

1/4 cup black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cayenne pepper

• Put everything in a small bowl and mix well to combine

• Store in a tightly sealed container

Chorizo & Beef Chili

• One pound pork chorizo, beef would be fine too

• One pound ground beef

• Neutral oil

• 2 cloves garlic, minced

• 1 medium onion, diced

• One 28 ounce can diced tomatoes

• 1 cup 8 ounces tomato sauce

• 1/4 cup chili powder

• 2 tablespoons dried oregano

• One cup beer, any kind will work

• Kosher salt & fresh ground pepper to taste

1. Heat a large pot or cast iron pan and add chorizo on one side, and a little oil and ground beef to the other - cook, breaking up as you go until lightly browned, about 4 minutes.

2. Clear a little space, add 1 tablespoon of oil and then the garlic - cook until fragrant, about a minute then add diced onion, stir through well and cook until onion is soft, about 5 minutes

3. Add remaining ingredients, stir very well to combine and let simmer, uncovered 20ish minutes

   until liquid reduces and it’s beginning to thicken

4. Serve - and if you’re looking for something to do with it, try these chili cheese fries:

Chicken Smash Burger

Makes One

I say it in the video - this is not just one of the best chicken burgers I’ve ever had, it’s one of the best ‘burgers’ I’ve ever had - period.

1 large yellow onion, sliced in half then into thin half rounds

1 1/2 cups buttermilk

1/2 - 3/4 pound ground chicken, or 2 boneless skinless chicken thighs chopped up to resemble ground chicken

1 Serrano pepper diced small

1 tsp garlic powder (not garlic salt!)

Kosher salt & fresh ground pepper

1/2 red pepper, sliced into thin strips

2-3 cups vegetable or canola oil

2 cups all purpose flour

2 tablespoons smoked paprika (reg is fine)

2 slices Monterey jack cheese

1 tablespoon mayo (kewpie if you have it & you should) 

1 brioche burger bun, or at least something very decent 

• Take half the onions, put them into a bowl with buttermilk, making sure they’re all covered and refrigerate 20 minutes

• Put chicken into a bowl, add Serrano peppers, garlic powder and 1/2 teaspoon each salt & pepper - mix well, then separate into 2 balls 

• Heat a pan on medium/high, add a tablespoon of neutral oil then the remaining onions and red peppers - let cook about 10 minutes or until beautifully softened, season to taste with salt & pepper & set aside

• Heat oil in a medium pot to 350 degrees

• Put flour and paprika in a large bowl and mix well to combine

• Remove onions from the buttermilk, shake off excess and drop into the flour mixture, making sure all get evenly covered

• Carefully put onions into the hot oil, separating them as you go - give them a gentle stir to keep them from clumping together and cook until golden brown and crispy - 4-5 minutes, then keep warm (you’ll likely need to do this in 2 batches so you don’t crowd the pot)

• Heat a large non-stick pan or griddle to medium high, lightly oil and add each ball of chicken

• Use a large spatula to squish the chicken into a flat patty about 3/8 inch thick and cook about 3 minutes, or until halfway done, flip over and add a slice of cheese to each

• Toast the buns lightly and add mayo to the bottom bun, then both patties with cheese when done, some of the peppers, then the onion straws and finally the top bun

• Do I really need to suggest what comes next?
  

Crispy Honey Garlic Wings

Double fried wings tossed in sticky sweet deliciousness - good lord they’re sooooo good!

Ingredients

• 3/4 cup soy sauce

• 3/4 cup honey

• 4 cloves garlic, crushed

• 2 Tablespoons cider vinegar

• 2 tablespoons sriracha

• 2-3 pounds chicken wings

• 1 cup corn starch

• 2 tablespoons granulated garlic

• 3 cups neutral oil for frying

• Sliced green onion & toasted sesame seeds for garnish

Directions

1. Combine soy, honey, vinegar, garlic & sriracha in a small pot

2. Bring to a boil to over medium heat, then turn down and let simmer until slightly thickened, about 10 minutes

3. White it simmers, dry wings well with paper towels and then toss with cornstarch & granulated to coat well

4. Heat oil to 325 degrees and fry wings for 5 minutes in batches so you don’t overload the pan

5. Remove to a cooling rack, and fry the rest

6. Turn heat to 375 and fry winhgs again for another 5 minutes

7. Remove from oil, let dry slightly then toss with sauce (not too much) plate and garnish with green onions and sesame seeds.

8. En-fricking-joy!

Carne Asada Tacos

This is an absolute MUST MAKE dish.

Ingredients

• 1 bunch cilantro (no stems) finely chopped

• 3 large cloves of garlic, minced

• 1 tablespoon cumin

• 1 teaspoon light brown sugar

• 1 teaspoon each Kosher salt and freshly ground pepper

• 1/2 cup neutral oil

• Zest & juice of one lime

• 2 tablespoons soy sauce

• 2 pounds skirt, flap or flank steak (I like skirt and flap)

• 1 medium tomato, diced small

• 1/2 white or yellow onion, diced small

• Street taco sized flour tortillas

• Avocado Cream

Directions

1. In a large bowl, combine cilantro, garlic, cumin, brown sugar, salt & pepper, oil, lime zest & juice and soy

2. Mix well, then put steak and the marinade into a large zippered bag, zip shut and squish around really well to make sure steak is well covered - refrigerate 1-4 hours

3. Combine diced tomato & onion in a small bowl and set aside

4. Heat grill to high and grill steak approximately 3 minutes a side or as necessary until approx 130 degrees

5. Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain

6. Heat tortillas, add some avocado cream, the chopped carne and finally a little of the tomato/onion mix

7. Serve, eat, devour, whatever - just do it!

Bagel Breakfast Sandwich

The Bacon & Onion Jam in this will rock your world, no kidding.

Makes one

1 bagel, toasted or grilled

1 egg, over easy or sunny side up…or if you must: scrambled

1 slice American cheese (or whatever works for you)

2 tablespoons Bacon & Onion Jam, see recipe

2 sliced crispy bacon

1 tablespoon mayo

1/2 tablespoon mustard

• Add Bacon Jam to bottom bagel

• While egg is cooking, add cheese so it can start melting

• Add mayo & mustard to top bagel

• Put egg with cheese on the jam, top with bacon then top bagel

• Easy peasy

Bacon Onion Jam

One pound maple bacon, finely chopped

1 red onion, finely chopped

2 cloves garlic, minced

1 large tomato, finely chopped (about a cup)

1/3 cup apple cider vinegar

1/2 teaspoon cayenne pepper

1/2 teaspoon ground pepper

1/2 cup apricot jam

• Cook bacon in a large skilled until about 3/4 done, when it starts getting super foamy you know ur there

• Remove 3/4 of the grease (save for something else) add the onions and mix well

• Cook 3-4 minutes, then add garlic, stir through for about a minute then add tomato

• Mix well then let simmer about 10 minutes, stirring occasionally until the color deepens

• Add vinegar, cayenne, pepper and jam - stir well to combine and turn to low and leave it mostly alone 10-15 minutes, stirring occasionally

• Put in a bowl and use either right away or at room temp later

NOTE: while this will keep in the fridge a couple weeks, you’ll most likely use it up before then

Avocado Cream

Ur gonna love this so much you’ll want to put it on everything…and you should. I like it the thickness of sour cream, but you can make it any way you like

Makes about a cup

1 ripe avocado, peeled and seed removed (don’t even think of using an unripe avo, just don’t)

1/4 cup non-fat plain greek yogurt

1/4 cup chopped cilantro

2 tablespoons milk

1 large clove garlic, minced

Juice of 1 lime

Small pinch of Kosher salt and pepper, to taste

• Put everything into a blender, processor or bullet and blend until it’s where you want it thickness wise - add more milk to make it slightly thinner if you like

Sam's Spritz

Makes One

3 ounces Prosecco, Champagne or Sparkling Wine

3 ounces Haus Citrus Flower

Grapefruit wedge & peel

• Put ice in a glass, then add your sparkling of choice and the Haus

• Squeeze in grapefruit wedge, then twist peel, rim the glass and drop in

• Drink and be really happy

The Ultimate BBQ Pork Sandwich

Makes 4 Ultimate Sandwiches

• 2-3 lbs Country Style boneless pork ribs

• 4 Ciabatta rolls

Char Siu Sauce:

• 1 cup soy sauce

• 1/2 cup ketchup

• 2/3 cup brown sugar

• 1/4 cup Hoisin sauce

• 2/3 cup honey

• 2 tsp Chinese 5-spice

• 1/2 cup Shaoxing (Chinese cooking wine) or substitute Dry Sherry

Butter Spread:

• 4 oz butter, soften

• 1 garlic clove, minced

• 1 tbs green onion, chopped

• 1 tbs fresh cilantro, chopped

• 1 tsp Sriracha sauce

• light dash of Kosher salt and fresh ground pepper

Broccoli Slaw:

• 1 cup broccoli slaw mix (I used the ready-to-go in a bag)

• 1/4 cup mayo

• 1 tsp rice wine vinegar

• Kosher salt and pepper to taste

• 1/2 tsp sichuan ground peppercorns (optional)

Directions:

1. Mix “Char Siu” ingredients well in a small bowl, set aside.

2. Place pork ribs in gallon size Ziploc bag and pour about two-thirds of the Char Siu marinade, refrigerate overnight, up to 24 hours. Reserve remaining marinade to baste.

3. Take pork out of fridge about 30 minutes before grilling.

4. Preheat grill on medium/high, cook pork ribs until internal temp is 145 degrees 8-10 minutes on each side; baste the top on first side, then a few more times until done.

5. While pork is cooking, make mix ingredients for butter spread and broccoli slaw, set aside.

6. Spread butter mixture on inside of both bread slices, heat bread butter side down for a minute and cut the pork in thin slices

7. Build: On bottom bread top coleslaw, pile sliced pork, a little more marinade (if you want) then the top half of the bread

8. No time for discussion, now eat.

No-Cook Tomato Sauce

If ur in a hurry this is just for you. But if you’ve got an hour or so, try the Everyday Tomato Sauce - it deeper & richer and so so good.

15 ounce can whole, peeled tomatoes, broken up into small pieces (can juices included)
1 tablespoon roasted garlic paste, or 1 clove fresh garlic minced
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes

• Put tomatoes, garlic paste (or minced garlic) , olive oil, salt and red pepper flakes in a bowl and mix well to combine

• Use on anything and everything

Pepperoni Sheet Pan Pizza

This ain’t fancy, but it is fricking delicious, easy and makes a big ass pizza.

Makes one 13 x 18 pizza

One batch 3 Minute Pizza Dough, or buy a fresh 1 pound ball from the store
15 ounce can whole, peeled tomatoes, broken up into small pieces (can juices included)
1 tablespoon roasted garlic paste, or 1 clove fresh garlic minced
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
2 cups shredded mozzarella cheese
5 ounces sliced pepperoni
1/4 cup finely grated Parmesan cheese

• If refrigerated, remove ball of dough from fridge about 45 minutes before using, or use a fresh ball after it finishes rising
• Preheat oven to 500
• Put tomatoes, garlic paste or garlic, olive oil, salt and red pepper flakes in a bowl and mix well to combine
• Put a little flour on the counter, and start to stretch dough out evenly until about 8x11
• Lightly oil a 13 x 18 sheet pan, put on the dough and continue to stretch and press until it covers evenly all the way to the edges.
• Add approximately half of the tomato sauce, top with cheese and then the pepperonis
• Bake until gorgeously brown about 15 minutes, and a few dark spots are totally desirable
• Remove, sprinkle with the parm, slice and pig out…I mean eat

BBQ Bourbon Chicken

Makes 2 pounds or about 5 or 6 skewers

This recipe is for making the chicken into skewers - so if you don’t want that, go ahead and use whole chicken thighs or breasts. It won’t be nearly as good, but you do you.  And because you won’t be skewering the bacon either, I suggest you at least throw some on the grill, paint it with the sauce and when it’s done you’ll be really happy you did. See the video below for inspiration :)

2 pounds chicken, cut into one inch square bites, thighs preferably
5 or 6 slices thick cut bacon, cut into one inch pieces
Neutral oil

Sauce
1.5 cups bbq sauce
1/3 cup bourbon
3 tablespoons dark brown sugar
2 tablespoons sriracha
1.5 tablespoons yellow mustard
1 tablespoon neutral oil
1/2 tablespoon garlic powder
1 teaspoon each Kosher salt & fresh ground pepper

·      Thread alternating pieces of chicken and bacon on to skewers

·      Combine all sauce ingredients in a large bowl and mix well to combine and set aside

·      Pre-heat grill to medium high - as in leave it for about 10 minutes

·      Spray grill with non-stick spray, lightly brush both sides of skewers with oil and place on grill

·      Let cook on first side 2-3 minutes, or until good marks start to appear, then flip

·      Now you can starting basting the top, cooked side

·      Carry on like any grilling: saucing, turning, saucing turning until gorgeous and done - but not too done, no need to go beyond 165

·      Then just remove, serve and eat

Chicken Bacon Ranch (CBR)

This is a little bit of work, but the result is crazy good. My boys pronounced it the “greatest sandwich I had ever made.”

Makes 3-4 sandwiches.

2 boneless, skinless chicken breasts

Avocdo oil

Blackening Seasoning

½ cup mayonnaise

1/3 cup sour cream

1/3 cup buttermilk or regular milk

3 tablespoons each chopped fresh parsley, dill & chives ( or 1/2 teaspoon each dried)

2 cloves garlic, finely minced

1/2 teaspoon onion powder

1/4 teaspoon each Kosher salt & fresh ground black pepper

Juice of ½ lemon

6-8 slices cooked, crispy bacon

shredded iceberg lettuce

1/4 cup butter

• Heat oven to 350 and a cast iron to almost smoking

• Lightly oil chicken, and season liberally on both sides with the blackening seasoning

• Sear in the pan, about 2 minutes a side until beautiful, dark color develops then put pan into the oven and cook until chicken register 160 degrees in the thickest part - remove, let cool slight;y and slice into strips against the grain

• While it cooks make the ranch - in a large bowl put the mayo, sour cream & buttermilk, fresh herbs, 1 clove of the garlic, onion powder, s & p and lemon juice - mix well to combine and set a side.

• Melt butter with remaining minced garlic, and brush on outside slices bread, then grill on a flattop of nonstick pan until toasty

• Build: one slice of bread with the garlic butter face down, top with ranch, iceberg lettuce, sliced chicken, bacon and the top pieced of bread with more ranch

• Eat 

Blackening Seasoning

Chicken, fish, veggies, whatever - go on, just use it.

3 tablespoons smoked paprika

2 teaspoons onion powder

1 1/2 teaspoons sea salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon cayenne pepper

• Combine everything in a small bowl and mix well to combine

• Store in a container with a lid

Banana Bread

Makes one loaf

Ingredients

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 teaspoons brandy, bourbon, vanilla extract, almond extract - any of them will work

2 1/2 super ripe bananas, they’ll be softer and easier to use, but also will REALLY taste like bananas

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 cup sliced almonds, walnuts, pecans

1/2 teaspoon salt

1 tablespoon white sugar, optional

Instructions

• Preheat oven to 350 and spray a loafpan.

• Melt butter and add to brown sugar In a large bowl - mix until well incorpotated

• Add eggs, brandy or whatever, 2 of the bananas broken up and sour cream - mix well to combine - mashing bananas as you go

• Slowly stir in the flour, baking soda and salt making sure it’s well mixed, then stir in almonds

• Put the mixture into the loaf pan, and top with extra banana half pushing down slightly into the batter

• Bake 50-60 minutes or until a toothpick comes out clean, remove from oven and let cool

• Remove from pan and sprinkle the banana on top with white sugar, then use a culinary torch to melt the sugar and turn it golden brown on top

The Best Turkey Soup

Every thanksgiving is an opportunity to end up with a leftover carcass you can turn into this soup. So even if ur not the cook…steal the carcass and split. You’ll be glad you did!

For the Stock:

1 leftover turkey carcass, with any usable meat from the turkey removed…for sandwiches, pies or for use in this soup

2 cubes chicken bouillon or 2 tablespoons concentrated chicken stock

1 medium to large yellow onion, quartered

2 carrots, rough chopped include the tops

1 celery rib and some celery tops, roughly chopped

Several sprigs fresh parsley

For the Soup:

1 medium onion, rough chopped

4 celery ribs, cut into 1 inch pieces

3 medium carrots, cut into 1 inch pieces

3 cloves garlic, peeled and just smashed with the flat side of a knife

5 or 6 parsley stems, plus extra for serving

2 tablespoons soy sauce

Kosher salt & fresh ground pepper

• Put all the stock ingredients in a large pot and cover with at least a couple inches of cold water

• Bring to a boil, reduce heat, cover partially and simmer a couple hours - skimming off any foam that floats to the surface every now and then

• Strain broth into another pot and add the onion, celery, carrots, garlic & parsley (the veg from the simmering will be way too mushy to use)

• Cover and simmer over medium-low heat another 30-45 minutes

• Then stir in soy and season well with salt & pepper – serve with finely chopped parsley

Jerk Chicken Legs

If it was possible to marry a food - this might be the one. And trust me, it would be a long, loving and prosperous marriage. But don’t be put off by the habaneros - yes they have heat, but once everything else is added it’s a great level of heat.

1 bunch green onions, white & light green parts cut into 1-inch pieces

5 cloves garlic, peeled

1 inch piece fresh ginger, peeled and cut into slices

2 habanero peppers, stems removed and roughly chopped 

½ yellow onion, diced

¼ cup brown sugar

2 teaspoons ground allspice

2 teaspoons ground ginger

2 teaspoons dried thyme

1 teaspoon ground cinnamon 

1 tablespoon Kosher salt

Juice of 1 lime

Juice of 1 lemon

1 tablespoon Worcestershire

¼ cup neutral oil 

¼ cup water

10 chicken legs, or thighs (or 5 breasts if you must)

• In a blender, combine everything except drumsticks (cuz that would be a fricking disaster) and blend until smooth – set aside 1⁄2 cup and reserve

• Place chicken in a ziplock bag or shallow dish and add unreserved marinade – be sure all is covered well and refrigerate at least 2 hours or up to overnight

• Remove chicken from fridge about 30 minutes prior to cooking

• When ready to grill, set grill up for 2 zone cooking – one side is set to medium high and the other to low

• Add chicken to the oiled grill and cook, turning often until chicken is charred lightly in spots but looking beautiful, about 10 minutes 

• Move chicken to the side set to low and brush with reserved marinade

• Grill, covered, until chicken is cooked through turning often, another 10 to 15 minutes

Nashville Hot Chicken

Think delicious fried chicken, made even more deliciouser because of the spicy oil sauce you paint over the top when it’s done - and yes I know ‘deliciouser’ is not a word.

Chicken Brine

4 cups buttermilk
1/4 cup hot sauce (I used cholula but almost any will do)

1 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

1 tablespoon paprika
6-8 pieces of chicken - legs, breasts, thigh, up to you

Flour Dredge

6 cups all-purpose flour

2 teaspoons Kosher salt

1 teaspoon fresh ground black pepper

1 tablespoon paprika

Hot Oil Sauce

1/4 cup cayenne pepper
2 tablespoons brown sugar
1 tablespoon garlic powder

1 tablespoon smoked paprika (regular is fine)
1 tablespoon chipotle chili powder (regular is fine)

1 teaspoon red pepper flakes

Vegetable oil, for frying

 

Chicken – In a large bowl put the buttermilk, hot sauce, salt, pepper and paprika – whisk well to combine and add the chicken and make sure it’s well covered. Refrigerate up to 4 hours, even overnight is fine

Flour Dredge - In a large bowl, whisk together all of the ingredients until well combined

To Cook - Remove the chicken pieces one by one from the buttermilk and let any excess drip off

Put the pieces, one by one into the flour making sure each is well coated, shake off excess then back into the buttermilk and then into the flour again and put on a plate or a rack on a baking sheet – repeat with al the chicken

Fill either a deep fryer with oil, or a large cast iron pan about 1/3 of the way up the sides and heat to 325 degrees 

Slowly add 3 or 4 pieces of chicken at a time and cook until golden brown and crisp on both sides (turning pieces over about halfway through) and the chicken reaches 160 to165 degrees, approximately 12-14 minutes

When done, move the chicken pieces to a rack covered baking sheet and place in a 250 degree oven while you finish cooking the remaining pieces

Hot Oil Sauce – When all the frying is done, combine the oil ingredients in a medium bowl and add 1 cup of the hot frying oil – stir well to combine

 To serve, brush the cooked chicken well with the sauce, or dunk the pieces - serve hot

HOMEMADE RANCH

Before you immediately discount this as that gloppy bottled stuff in the dressing aisle - think again. Cuz this version is all about fresh and is kinda unbelievable. Oh - could you substitute dried herbs for the fresh - yes. But don’t cuz the fresh is what makes it.

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

3 tablespoons each chopped fresh parsley, dill & chives

2 cloves garlic, finely minced

1/2 teaspoon onion powder

1/4 teaspoon each Kosher salt & fresh ground black pepper

Juice of ½ lemon

• Combine all ingredients in a medium bowl and mix really well to combine.

• Refrigerate up to 4 days