BBQ Brisket

 

Ingredients

SPG Rub

• 1 cup kosher salt
• 1 cup coarsely ground black pepper
• 1/2 cup granulated garlic

Smoked brisket 

• 12-15 pounds beef brisket, minimally trimmed
• Yellow mustard, for coating

Steps

SPG Rub

1. Combine the kosher salt, black pepper, and granulated garlic in a container. Mix until evenly distributed.
2. Store in an airtight container at room temperature

Smoked Brisket

Preheat the smoker to 250°F, using charcoal and wood to maintain steady, even heat. Post oak provides a clean base smoke: pecan adds mild sweetness.

1. Pat the brisket dry with paper towels.
2. Lightly coat the brisket with yellow mustard to act as a binder.
3. Season very aggressively on all sides with the SPG rub, pressing it in gently to ensure full coverage.
4. Allow any newly added wood to burn cleanly for 5-10 minutes before placing the brisket in the smoker.
5. Place the brisket in the smoker with the thicker, fattier side facing the firebox.
6. Smoke undisturbed for 3 1/2-4 hours, maintaining consistent temperature.
   Avoid opening the smoker early; heat and smoke stability are critical.
7. Continue smoking until the brisket develops a well-set bark, about 6-8 hours total.
8. Lay out butcher paper and wrap the brisket tightly, then return it to the smoker.
9. Increase the smoker temperature to 265°F and continue cooking until dane
10. Begin checking for doneness around 10 hours total cook time. The brisket should feel soft and pliable through the paper; an internal temperature of about 195°F is a useful reference.
11. Remove the brisket from the smoker and rest, still wrapped, for at least 20 minutes.
12. Slice against the grain and serve.

BBQ Polo Asado

 

Ingredients

Pollo Asado Rub

• 3 tablespoons seasoning salt
• 2 teaspoons granulated sugar
• 2 teaspoons ground cumin
• 1-1/2 teaspoons granulated garlic
• 1-1/2 teaspoons granulated onion
• 1 teaspoon smoked paprika
• 1 teaspoon dark chili powder
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground cayenne
• 1/4 teaspoon ground turmeric

Smoked Chicken

• 1(3-1/2-pound) whole chicken
• 1 tablespoon neutral oil
• 1/4 teaspoon coarsely ground black pepper
• Apple juice, for spraying

Steps

Pollo Asado Rub

1. Combine all ingredients in a small bowl and mix until evenly combined.
2. Store in an airtight container until ready to use.

Smoked Chicken

1. Preheat the smoker to 250-260°F, using charcoal and wood to maintain even, consistent heat.
2. Place the chicken breast-side down on a cutting board. Cut along both sides of the backbone to remove it, then open the chicken flat. Turn the chicken breast-side up and press firmly on the breastbone until the chicken lays flat.
3. Lightly coat the chicken all over with neutral oil.
4. Season the chicken liberally on all sides with Pollo Asado Rub, reserving any extra rub for another use. Season evenly with black pepper.
5. Let any newly added wood burn cleanly for 5-10 minutes before placing the chicken in the smoker.
6. Place the chicken breast-side up in the smoker and cook undisturbed for about 1-1/2 hours, maintaining steady heat and smoke.
7. Once the rub has set, begin spraying the chicken with apple juice each time the smoker is opened.
8. Continue cooking for 30 minutes-2 hours more, until the thickest part of the breast reaches 150°F and the thickest part of the thigh reaches at least 165°F.
9. Spray the chicken one final time, then remove it from the smoker and rest for 15-20 minutes.
10. 10 Carve and serve

Source: Tastemade BBQ Smokeout

Hot Honey Gochujang Sandwich

 Ingredients

• chicken thighs
• Pepper jack cheese
• French bread
• Mayo
• AP flour
• Corn flakes crushed
• 3 eggs

The sauce

• 1/4 cup honey
• 1 - 2 tbsp gochujang
• 1 tbsp vinegar
• 1 tbsp chilli flakes

Pickles

• 1 medium cucumber
• 2 - 3 jalapeños
• 1 tsp black pepper corns
• Fresh dill
• 1 tbsp sugar
• 1 tbsp salt
• 1/2 cup water
• 1/2 cup vinegar

Start with the pickles. Chop your ingredients. Place in a jar. Bring equal parts vinegar and water to a simmer. Pour it in the jar with all the other ingredients.

Let it cool down then place in the fridge.

Prepare your sauce in a bowl. Taste and adjust to your liking.Tenderize your chicken like in the video.

Then into your egg wash, then flower, then egg wash, then crushed corn flakes shaking any access in between each step then into some 365 degree oil until golden brown or internal temp of 175. Place the chicken on a rack and hit them with salt.

Place the chicken in the sauce and assemble your sando! Enjoy!

Taco Bowls

 

INGREDIENTS

• ▢ 1 1/2 lbs. lean ground beef

Taco Seasoning

• ▢ 1 Tbsp chili powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ 1/4 tsp oregano
• ▢ 1/2 tsp paprika
• ▢ 1 1/2 tsp cumin
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper

Toppings

• ▢ 1 15 oz. can black beans drained and rinsed
• ▢ 1 15 oz. can whole corn drained
• ▢ pico de gallo garnish
• ▢ avocado garnish
• ▢ cheddar cheese grated
• ▢ cilantro garnish
• ▢ brown rice approx. 1 1/2 cups per 
• INSTRUCTIONS

• Brown ground beef in a large skillet. 
• Mix together seasonings and sprinkle over meat.  Stir to incorporate.  Simmer for 3-5 minutes
• Add cooked rice to individual serving bowl. 
• Top with ground beef mixture.  Add toppings – pico, avocado, cheese, corn, black beans, and cilantro.
  
  Source: https://www.yourhomebasedmom.com/taco-bowl/#wprm-recipe-container-60586

Thai Peanut Chicken Bowls

Chicken

• 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
• 8-ounce jar Thai peanut satay sauce (from Trader Joe’s)
• 1 clove grated garlic

Cucumber Salad

• 2 cups thinly sliced cucumber (1 large English cucumber)
• 1/2 cup thinly sliced red onion (about 1/4 an onion)
• 2 tablespoons avocado oil
• 1 tablespoon vinegar
• salt and sugar to taste

Noodles and Toppers

• 4 ounces vermicelli noodles
• a few tablespoons of crushed peanuts
• a few sprigs of herbs – I like mint, cilantro, and basil because I’m an herb hog!

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INSTRUCTIONS

1. Marinate the Chicken: Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour. 
   
2. Cucumber Salad: Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together. 
3. Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat; add chicken, let it sit undisturbed for a few minutes to caramelize, then flip and repeat until the chicken is cooked through and golden brown. To caramelize it further, you can add a pinch of sugar towards the end.
4. Make a Bowl: Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.
5. Sauce: Using your remaining sauce, add a bit of water, soy sauce, or chili oil to the jar to thin it out into more of a dressing. Drizzle over the bowls and dive into that.

Source: https://pinchofyum.com/thai-peanut-chicken-bowls