1 Cup Shredded Jack Cheese
3 Tablespoons Sour Cream
4 Teaspoons Flaming Rub
Combine Cheese, Sour Cream and Flaming Rub together, set aside.
Place Peppers on heated grill . Roast about 6-8 minutes while turning. Remove from heat and let cool.
Cut opening on top of pepper lengthwise, spoon in cheese mixture and return to grill in a small pan, Heat until cheese is just melty. Top with Flaming Rub for color.
4 Salmon filets ( 6 ounces each)
2 cups cubed cantaloupe cut into 1/3 inch pieces
1 cup cubed cucumber cut into 1/3 inch pieces
1/2 cup tomatoes cubed cut into 1/3 inch pieces
1/4 cup Cilantro chopped
2 tablespoons Mint Leaves, chopped
1 Jalapeno chili, stemmed seeded and minced
1/4 cup fresh lime juice
Salt and Pepper
2 tablespoons Royal Rub
2 Tablespoons grated peeled fresh ginger
3 teaspoons vegetable oil
In a medium bowl combine, fruit , fresh herbs, jalapeno, lime juice and salt, Mix well gently and set aside.
In another small bowl, stir together ginger, Royal Rub, salt and pepper. Mix well and rub into top side of filet.
In a large skillet heat oil, add Salmon,skin side down, cook 8-10 minutes, turning filet half way through cooking time. Top with fruit salsa blend.
Soak 2 lbs. wood chips( apple and hickory) for I hour
2 Qts apple cider vinegar
1/4 cup Red Chili Powder
2 cups Gentle Rub
6 oranges -quartered
4 lemons -quartered
3 tablespoons lemon juice
1/4 cup liquid smoke
1 -8 Lb. pork butt
In a large pan, bring Vinegar, half of the fruit, red chili powder to a boil over medium heat, cook 15 minutes. Remove from heat and allow to cool.
Combine Gentle Rub, lemon juice, and liquid smoke-rub all over the pork roast. Take the vinegar mixture and use 1 cup to drizzle over the pork roast. Reserve 2 cups vinegar for basting.
Have smoker ready with charcoal and wood chunks. Add rest of vinegar mixture to water pan and the rest of the oranges and lemons. Place butt on lower food rack cover with smoker lid.
Cook roast for at least 6 hours , check temperature to be 185 degrees. baste with reserved vinegar liquid every hour after pork has cooked 2 hours .
2 cups panko crumbs
1/2 cup parmesan cheese
1/4 cup rice flour
8 crushed garlic cloves
1 chopped sweet onion
1/2 cup Breast and Thigh Rub
3/4 cup buttermilk
2-12oz bottles beer ( use the good stuff!)
Combine Chicken, beer, onions, garlic and buttermilk. Refrigerate for three hours.
Mix together the panko crumbs, rice flour, Breast and Thigh Rub, salt and pepper, then dredge the chicken, shake off the excess and place on a grill tray and cook for 30 min on your barbeque, until the internal temperature is 160 degrees.