Archive for the ‘Barbecue’ Category

Chocolate Tweed Cake

From the kitchen of Kevin Taylor, the BBQ Guru

This is one I discovered during my early cooking endeavors. Notice the first ingredient…that’s right mashed potatoes! You must try this. It is very rich and you can’t tell it is made with potatoes. Truly one of my favorite desserts.

2 cups mashed potatoes
3/4 cup butter
2 1/4 cups granulated sugar
3 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 ounces unsweetened chocolate, grated

Preheat oven to 350 degrees F. Grease AND flour baking pan.

Beat together butter and sugar. Beat in potatoes (make sure they are cool) and eggs, one at a time. Mix flour, baking powder, salt, cream of tartar and all the spices. Add flour mixture and milk to potato mixture, alternating and blending after each. Stir in chocolate. Bake for 50 minutes. Let cool and glaze (dissolve 3 tablespoons water in 1 cup powdered sugar).

"Old Country" Porketta Sandwiches

1 (5 pound) pork loin
2 teaspoons salt
2 teaspoons black pepper, coarsely ground
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
Olive oil

Coat loin with olive oil. Score loin in several places cutting through 1/2 of the thickness. Combine all spices and apply liberally to loin making sure to rub into score marks. Wrap in plastic wrap and refrigerate for 2 overnights.

Add 1 cup of water to a crockpot and place loin in water. Water should just cover the bottom of the crock and come up a fraction of an inch on the meat. Slow roast for the entire day. Baste as often as possible.

Remove loin and reserve the juices still in the crock. Pull the meat apart in small chunks. The meat will appear fairly dry but should pull apart easily. Strain the juice to get rid of any fat chunks. Once the sammich is made, top with these juices.

These taste best when served on nice hard rolls.

Un-Traditional Cheeseburger

From the kitchen of Kevin Taylor, the BBQ Guru

Burgers are the easiest meal to grill, but can sometimes be very boring. Let’s get away from the "traditional" toppings and try something more adventurous!

2 pounds ground beef
2 tablespoons olive oil
3 green onions, minced (white part only)
2 teaspoons cumin powder
2 teaspoons chili powder
2 teaspoons oregano, dried
1 medium jalape?o pepper, diced
2 teaspoons garlic, minced
1 teaspoon black pepper, coarsely ground
6 slices Monterey jack cheese

Mix together all ingredients except the cheese slices.

Form 6 patties that are 3/4 inches thick.

Grill patties and top with cheese the last 2 minutes of grilling.

Toast buns and serve.

A guacamole topping is very good on these!

Bratwurst

From the kitchen of Kevin Taylor, the BBQ Guru

1 (5 pound) pork butt
3 1/2 teaspoons kosher (coarse) salt
5 teaspoons white pepper
2 teaspoons nutmeg
1 1/2 teaspoons granulated sugar
1/2 teaspoon ginger
1/2 teaspoon MSG
1 cup cold water

Grind pork for sausage.

Mix all ingredients thoroughly.

Shape into links or leave in bulk.

This can be frozen immediately.

Kung Pao Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

2 chicken breasts, cubed
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil
1/2 cup peanuts, skinless and roasted
10 red dried chile peppers
2 scallions, chopped
2 garlic cloves, minced

Sauce
1 teaspoon chili sauce
2 tablespoons dark soy sauce
1 tablespoon sake (sherry will work)
1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.

Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.

Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.

Serve hot over rice.