barbeque, food, grilling, recipes, smoked meats

Smoked Peach Bourbon Pork Loins

So plan was to make an amazing peach butter bourbon spiral ham for my colleagues at work…well guess what I could not find any at local grocery. So like any good Marine I decided to improvise and it all began with couple of pork loins.

Then I used caribeque honey heat rub on one loin and Tennessee mojo rub BBQ magic on the other loin. Then I doing wrapped in plastic wrap and allowed to rest for 25 minutes while I set up the primo grill for indirect heat using prime6 charcoal and some peach wood chips. I also used a few other ingredients for this recipe that I am sharing as well.

Glaze comprised of:
1/2 cup peach & prosecco preserve
50 ml Evan Williams peach bourbon
1/4 cup of honey
1/2 stick melted butter
1 tbs dried red pepper flakes
**Whisked together until blended well and then use as glaze once internal temps have reached around 130

Spray compromised of3/4 cup peach Snapple tea
50 ml Evan Williams peach bourbon

1/4 cup of pineapple juice

Once I was able to get the Primo around 250. I placed the pork loin on indirect side above drip pan that contained organge mango juice along with water. Then I allowed to smoke until internal temp reached 130 degrees (about hour and half) then used glaze to cover on all sides and allowed to cook until internal temp reached around 145. I allowed the meat to rest for at least 18-20 minutes before slicing and serving.

barbeque, food, grilling, recipes, smoked meats

Cherry Smoked Short Ribs

So I decided to smoke some beef shorties I found on sale but with a fun twist that turned out amazing. I started by rubbing these down with threelittlepigs touch of cherry mesquite rub which is awesome by the way. Then started primoceramicgrills until it reached 250. Then I added pan of underneath the ribs with cherry juice and water. Then created a spray combo of cherry juice and evanwilliams cherry bourbon to use as spritz for for these short ribs, while smoking with cherry wood chips and charcoal indirect. Once internal temps reached 165-168 range I pulled off and placed in pan with cherry coke, more cherry juice and some more cherry bourbon, covered with double aluminum and cooked direct until they reached 202-205 internal temp

You may be thinking too much cherry but honestly those ribs took the color and flavor perfectly and served with baked sweet corn bread for an amazing combo…even my son was seriously impressed.

barbeque, food, grilling, recipes, smoked meats

Smoked Cherry Bourbon Glazed Ham

Well if you know me at all you know I like creating new flavorful dishes and of course on Easter it was no exception. I started with 9lb bone in spiral ham. Then started the creative process which started with rubbing down the ham with Tennessee mojo BBQ rub along with 1/4 cup of brown sugar and 3 tbsp of smoked paprika. I then double wrapped in saran wrap overnight in the refrigerator.

The next day I pulled ham out to allow to get to room temp, while I set-up the primogrill for indirect cook using combination of prime6 charcoal along with some cherry wood chips for additional flavor. As I allowed the cooker to reach 250 temp I set drip pan underneath indirect side that contained pineapple and cherry juice with water. Then next I worked on my spray which consisted of 3/4 cup pineapple juice, 1/4 cup of cherry juice and 4 tbsp of red maraschino cherry juice with 4oz (two shots) of Jim Beam red stag black cherry bourbon.

Once the cooker was set I placed ham on indirect side above drip pan and would spray ham down on all sides every thirty minutes until around 2 hour 15 minute mark, then I added incredible glaze noted below for last 30 minutes to take this ham to the next level and I am not kidding either.

I used 3/4 stick of melted butter, 1/2 cup of brown sugar, 6 oz of jimbeam red stag black cherry bourbon and another 4 tbsp of red maraschino cherry juice then blended well. This was used to baste the ham for last 1/2 hour of cook. The total cook time was right around 2 hours and 45 minutes for an incredible cherry bourbon smoked Easter ham the family devoured. I am definitely making this again and maybe real soon.

barbeque, food, grilling, recipes, smoked meats

Smoked Mango Habenero Pork Tenderloin

So started with that mango habanero rub from grillyourassoff that really inspired the remainder of the recipe for this cook. Once the pork loin was rubbed down, allowed to rest for about 20 minutes. I also used a few other ingredients for this recipe that I posted below that turned into one amazing glaze.

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Glaze comprised of:
1/2 cup mango chutney
1/4 cup of rye bulleit bourbon
1/4 stick of melted butter
1 tbs dried red pepper flakes
**Whisked together until blended well and then use as glaze once internal temps have reached around 130

Once I was able to get the Primo around 250 I placed the pork loin on indirect side above drip pan that contained organge mango juice along with water. Then I allowed to smoke until internal temp reached 130 degrees (about hour and half) then used glaze to cover on all sides and allowed to cook until internal temp reached around 148. Always remember to allow the meat to rest for at least 12-15 minutes before slicing and serving.

food, grilling, recipes, smoked meats

Beef Stroganoff with Heart Steaks

So when I was thinking of a dish to create to use these heart steaks from porter road I knew I would have to come up with something great. After scouting the interweb decided to make my own version of beef stroganoff and let me say it was one mad adventure that I was happy to be a part of. Below are the ingredients and recipe
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Also use bluetravelz for $15 off your first order from Porter Road
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2 lean heart steaks from porter road
season with wassi bourbon rub
9 oz egg fettuccine
4 tablespoons butter, divided
1/4 minced onion
2 tbs of minced garlic
1/2 cup or sliced mushrooms
1/4 cup larceny bourbon
2 teaspoons dijon mustard
1 teaspoon paprika, (smoky or mild)
1/3 cup sweet reisling
3/4 beef broth
1-1/2 tablespoons flour
1 tablespoon Worcestershire sauce
1 cup light sour cream

Marinaded the steaks overnight with 1/2 cup balsamic vinegar and 1/4 cup of EVOO in Ziploc bag. The next day I patted dry and and seasoned with le bourbon rub and allowed to rest for 25 minutes while started the Primo Grill with charblox charcoal charcoal, which heated up quick. Placed the steaks on my kochwookware iron skillet iron skillet with 1/4 tbs of butter and grilled about 3 minutes, added in some bourbon fire in between using larceny bourbon cooking each side and then another minute each direct on grill grates until internal temps reach between 135-138. Then allowed these to rest for about 20 minutes while I started the sauce.

I add the wine at end of cook to skillet to deglaze then add bits and juices to pan set on medium high and added 1/4 tbs of butter then added minced garlic along with onion. As those cooked down and become translucent I added in mushrooms with 3 tbs of beef beef broth to simmer down then set mushrooms aside. Next I added in remaining beef broth, then began gently adding in the flour and stir until it blends smoothly with broth before adding in the boiled fettuccine noodles, the mushrooms and the steak before serving.

barbeque, barbeque ribs, food, grilling, recipes, smoked meats

Fireball Whiskey Baby back Ribs

I made another #inspireddish using fireball whisky to make both baby back riba and cooked essentially each rack in the same manner and both turned out flavorful. Below is how this cook went down but let me know if any questions. I did not use binder just the following ingredients on the ribs intially. Covered both sides using approximate measurements below;

3 tbs mojo bbq rub magic rub
1 tbs of cinnamon
2 tbs of smoked paprika

Wrapped in Saran wrap and let set in refrigerator for another 30 minutes, while I got the @pitbarrel rolling with some @kingsford cherrywood and some apple wood bricks, then waited for coals to begin get white and checked temp to ensure cooker was around 280. Next I positioned two hooks under second rib bone to hang slab of ribs. Then closed the lid and waited for temp to reach 168 internal temp. Then pulled rack off wrapped in aluminium foil on top of some raw honey, brown sugar and used 6 tbs (3 each side) of @fireball cinnamon whiskey then brushed. With ribs covered I placed back on pitbarrel in grates for about another 30 minutes until reached 190 internal temp, unwrapped on cooker to baste with homemade fireball whiskey bourbon bbq sauce, then cooking until they reached 205 internal temp.

Fireball Whiskey BBQ Sauce
1 teaspoon extra virgin olive oil
1/4 onion, diced
1 diced jalapeno
1 tbs of minced garlic
1/4 cup Fireball Cinnamon Whiskey*
1 -1/2 cups Ketchup
1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/2 cup brown sugar
1 tablespoon pepper flakes
1 teaspoon salt
1 teaspoon black pepper
2 teaspoon @louisiana hot sauce (optional)**

I combined all the ingredients above and used hand blender to emulsify all ingredients for a smooth sauce that I put in sauce pan and heat to medium high until it simmered. Then allowed to cool and placed in container.

food, grilling, recipes, seafoood, smoked meats

Lobster Mac n Cheese

So who is down for some lobsta Mac n Cheese? Saturdays are made for fun “fancy” eats and definitely had fun making this loster mac n cheese. Below is essentially the process and what went to this amazing dish but as always let me know what you think and thanks again for all the support.

2 9-oz lobster tails
1/2 stick melted butter
1/2 cup of bacon sheir pork panko crumbs
2 Velveeta mini blocks
1/4 cup mild cheddar cheese shredded
1/4 cup milk
1tsp of tennessecmojorub
2 cups of rotini pasta
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Started preheating oven to 400. Then I started with butterflying the lobster tails to place in my kochcookware skillet. I then gently poured the butter over the tails then dashed some of that killer bbq magic rub from at tennessecmojorub Then placed in oven for about 14 minutes until internal temp reached 145. Once out I separated tail meat.

As the tails we’re baking I boiled two cups of rotini pasta in three cups of water until fork tender, then strained. Next I placed the milk and Velveeta cheese blocks in sauce pan on medium high and stirred to melting. As that melted I addded the pasta back in stirring to cover all noodles. Then finally I poured into small casserole dish. Next I added in the lobster tail meat, topped with shredded cheddar cheese then finally added the baconsheir pork panko crumbs on top then placed in oven at 400 and cooked for about 15 minutes and then broiled for 5 minutes to form crust. Then pulled out allowed to cool for about 5-8 minutes before serving.