• 1 Cup Twelve
• 1/3 Cup Extra Virgin Olive Oil
• 1 TBS Durkee’s Citrus Grill seasoning

The Chicken was left immersed in the marinade for 3 hours. The acidic nature of the beverage helped tenderize the meat, while the oil helped the flavors penetrate into the meat.

After 3 hours, the chicken was grilled over high heat, producing tender and flavorful tenderloin strips. The chicken had a wonderful citrus flavor without any bitterness or “twang” that can be associated with acidic/fruit based marinades. The Twelve also imparted other flavors (hint of anise), as well as enhanced the dill and celery notes from the seasoning.

Finally, I made a dipping sauce for the chicken, based on the Twelve.

Ingredients:

• 1/2 cup finely diced celery
• 1/2 cup finely diced sweet onion
• 3/4 cup finely diced mushrooms (crimini and shitake)
• 1/4 cup or more chicken broth
• 2/3 cup champagne
• 2/3 cup heavy cream
• 4 TBS Butter
• 1-2 TBS Flour

Instructions:

Pre-heat 3 tablespoons butter and saute the diced vegetables over med. heat for 1 minute, stirring, then add the broth, salt lightly, cover, and cook over low heat for 6 minutes, or until almost tender; check to see if more broth is needed - the vegetables should not brown. Push the vegetables to the edges of the skillet and add the remaining 1 tablespoon butter, once melted add the flour and stir over low heat for 1-2 minutes. Increase heat to medium, and add the Twelve. After it has boiled for a few seconds, stir in the cream, cover, reduce heat, and cook gently 5 minutes. The sauce will be thick; add cream or broth to reach desired consistency.

I consider our experiment utilizing Twelve as marinade and flavoring agent a success! Great Chicken!

I like all kinds of chili, but I am a real sucker for green chilies. I have previously posted a Pozole recipe – and this is another favorite in that vein. This is an adaptation of a Bobby Flay recipe – he uses a dutch oven in a 400 degree oven to cook this dish sans beans. I love the smells working their way through the house, so I do this in a pot on the stove on simmer. Hopefully you will like the result as much as I do.

• 1 red onion, chopped
• 1 Vidalia onion, chopped
• 1 pound tomatillos, husked, rinsed, and halved
• 3 jalapenos, stemmed, seeded and halved
• 6 garlic cloves
• 2 tbsp canola oil
• 2 tbsp unsalted butter
• 2 pounds pork tenderloin, cut into 1-inch cubes
• 3 cups chicken stock
• 2 cups vegetable stock
• 1 cup chopped fresh cilantro leaves
• 1 can cannellini beans (great northern is fine too)
• 1 tbsp cumin
• Salt and Pepper to taste

Caramelize onions in the butter in stock pot, Coat tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, turn as needed.

Meanwhile, in a large stock pot, add oil and preheat. Sauté pork until nicely browned. Add the pork back to the pan and cover with stock. Add the roasted vegetables, cover the pan and simmer. Cook until the pork is tender, about 1 1/2 hours. Add beans during last 45 minutes.

While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

I was lucky enough to be chosen to cook in an “Iron Skillet” competition at a BBQ contest earlier in the summer. An “Iron skillet” contest is a Friday evening event starting to crop up at some BBQ contests around the country. It uses Iron Chef America as the premise and takes that theme to the outdoor kitchen, melding it with KCBS BBQ events.

We were given 3 secret ingredients, and had to present at least 1 dish showcasing all three, as well as any additional dishes utilizing the ingredients we wanted. We had two hours to prepare these dishes and present a minimum of 6 portions back for judging. So what were our “secret ingredients”? We were given blueberries, country style ribs, and Anaheim chilies.

Let me say right now, that this was the most fun I have had in ages. I have my grill, and outdoor camp stove, and spices/side items that I have in my camp. What to do in 2 hours to turn this into something the judges would love…

Shredded Pork stuffed Smoked Chilies with a blueberry reduction, of course! After grilling the pork and wrapping it to get to the temp required for shredding – I smoked the chilies and took the blueberries, juiced them, and added apple juice, and splash of Crown Royal. I reduced the blueberry mixture in a saucier while the chilies were smoking. As the 2 hour time limit approached, I shredded the country style ribs, and added shredded co-jack cheese. I stuffed the chilies with this mixture, and added the blueberry reduction.

BBQ contestants strive for consistency, and make micro changes contest to contest… this type of event requires you to be able to cook by the seat of your pants. What a rush! We ended up winning the event, but I don’t know what I enjoyed more… getting the iron skillet, or handing in the completed entry. I’d like to see more of these events in the Friday night fare at BBQ contests.

One other note - We look completely soaked because we are - during the contest, we had torrential winds and rain! Yet one more fun twist!!!

Rather than use a “mop” or cloth to baste my meat, I like to baste my meat from a spray bottle. Usually on an hourly basis.

Here is a flavorful mixture that will work wonders on your Que!!

CIDER SQUIRT

INGREDIENTS:

• 2 Cups Apple Cider
• ¾ Cup Cider Vinegar
• ½ Cup Crown Royal
• ½ Cup Water
• ¼ Cup Worcestershire Sauce
• ¼ Cup Lemon Juice – freshly squeezed
• ½ tsp sea salt
• ¼ tsp paprika – finely ground

Instructions:

• Combine ingredients and bring to a boil.
• Simmer mixture for 5 min, then let cool
• Refrigerate or use immediately

Use: Baste meat liberally every 30-60 minutes.

Ok folks, St. Patrick’s day is here, and while some folks may be content to boil a Boyle’s Corned beef with some cabbage – I know if you are here, you aren’t. Lucky for you, today’s rub is just part of a bigger plan! You can fire up the cooker, drink green beer, and still give your friends/family a corned beef like experience.

I stole this great brisket from what I consider THE backbone of my BBQ book collection – Smoke and Spice, by Cheryl and Bill Jamison. It’s a perennial favorite in our house.

The Rub

¼ Cup cracked black pepper

¼ Cup cracked mustard seeds

¼ Cup cracked coriander seeds

6 TBS Kosher salt

2 TBS Garlic Powder

The Brine

½ Cup Kosher salt

¼ Cup pickling spices (including salt petre)*

6 TBS packed brown sugar

*If pickling spices do not contain Salt Petre, add 1 TBS.

1. The night before BBQ, place the brisket in a large Ziploc with a well mixed brine solution. Allow it to brine overnight in the refrigerator. Flip once during the process if it is possible.

2. Before cooking, drain brisket and pat dry. Coat the brisket with a heavy coating of rub, and allow to rest at room temperature for 30 minutes. (Reserve 3 TBS of rub for the mop)

3. Prep you cooker as you normally would for a brisket cook. Once cooking is underway, mop the brisket every 45 minutes with a mixture of 1 Cup White Vinegar : 3 TBS rub.

4. When the brisket reaches 150 degrees, wrap tightly in foil, and allow to continue cooking until the brisket is approx. 190 degrees (& tender).

5. At this point you can pull the brisket from the cooker and let it rest. Enjoy!!

This week, I’m bringing another great all-rounder to the table. This rub will take us almost full circle back to Week #1. Another great recipe that is 100% John Willingham. This makes a great base for all your dishes. I use it on all cuts of meat, and love it.

Mild Seasoning Mix

• 2 TBS salt
• 1 tsp ground black pepper
• 1 tsp lemon pepper
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp dry mustard
• 1 tsp dark brown sugar
• ½ tsp garlic powder
• Pinch Cinnamon
• Pinch accent/msg

Instructions: Combine all ingredients, shake to mix.

Application: Use as a rub on anything you like with a flavorful kick.

Rub #12 - Jim Goode’s Beef Rub

Ingredients:

• ¼ Cup Salt
• 2 ½ Tbs Dark Brown Sugar
• 2 Tbs Paprika
• 2 tsp Dry Mustard
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 ½ tsp Dried Basil
• 1 tsp Ground Bay leaves
• ¾ tsp Ground Corriander
• ¾ tsp Ground Savory
• ¾ tsp Dried Thyme
• ¾ tsp Ground black pepper
• ¾ tsp Ground white pepper
• 1/8 tsp Ground Cumin

Instructions:
Mix ingredients thoroughly, and store in airtight container

Application:
This recipe yeilds 1 cup of rub. That is enough for one 8-10lb. untrimmed brisket. Rub mixture into the lean side of the meat, wrap and marinate overnight.

Recipe from There’s a Chef in My Soup by Emeril Lagasse
Rub #10 – Baby Bam

• 3 TBS Paprika
• 2 TBS Sea Salt
• 2TBS Dried Parsley
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 1 tsp Ground Black Pepper
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Dried thyme
• ½ tsp Celery Salt

Instructions: Stir to mix, store in airtight container.

Several years ago, I noticed that the Trader Vic’s Hot Buttered Rum mix was becoming more and more scarce in liquor stores and party shops around town. I decided I had to take matters into my own hands, and make it from scratch.

Follow the recipe below and you will be the envy of any cold evening gathering. Or just the hero of your spouse - as you enjoy that aforementioned fire!

Hot Buttered Rum

2/3 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Pinch salt
3/4 cup Sailor Jerry spiced Navy rum
2 cups boiling water
4 sticks cinnamon, for garnish
Mix the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until smooth.
Transfer the mixture to a pitcher. Add the rum, then 2 cups of boiling water. Stir until the butter mixture dissolves.
Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

Note the rum is Sailor Jerry spiced Navy rum. You can use any spiced rum… but the Sailor Jerry has a hint of cherry, and @ 94 proof, it will make even that other brand’s pirate say “Arrr!!”

John requested a rub that incorporates ground nuts a couple weeks ago. I love a good challenge! I had hoped to have one tested that I could share this week. Unfortunately, I have not risen to the challenge yet. None tested. Made me think, what can I put in this week? I didn’t get the nut based rub accomplished! Well – I grabbed a standby favorite out of the rub file to share with you this week.

A couple of years ago, thumbing through a new cookbook I purchased, I came across an anecdote for a rub used by Snail’s Slow Smoke-in BBQ team. Snail is an amazing pitmaster. He has taught other good folks I that I respect how to Que as well. Coming across this in Paul Kirk’s book was just a bonus! I made up a batch of this rub, and it made my “favorites” list right off the bat. This recipe is one you should always keep around.

Recipe from Paul Kirk’s Championship BBQ by Paul Kirk and Bob Lyon.

Rub of the Week #9 – Snail’s Sprinkle

• 1 cup granulated Cane sugar
• ½ cup seasoned salt
• ½ cup garlic salt
• ½ cup sweet Hungarian paprika
• 2 TBS chili seasoning
• 2 TBS freshly ground black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp rubbed sage
• 2 tsp dry mustard
• 1 tsp ground celery seeds
• ½ tsp ground cumin
• ½ tsp MSG
• ¼ tsp ground cloves
• ¼ tsp cayenne pepper

Instructions: Sift all ingredients to blend well. Store in airtight container for up to 1 year.

Application: Great on all BBQ, but I like this best on Brisket. Apply liberally, and allow to marinate for at least 4 hours.