Below you will find pages that utilize the taxonomy term “BBQ”
October 25, 2022
Since getting a pellet grill, I’ve been doing a lot more smoking than grilling. Here’s my favorite way to do wings on the smoker. I make the sauce optional, since after making these for years, about 10% of my guests prefer unsauced wings. I often make some unsauced, and 3 different sauce heat levels when cooking for a crowd. Ingredients: 2 pounds wings Dry rub (I use this one) Wing sauce (like this one, optional) Directions:
October 9, 2022
Smoked baby back ribs
After years of making baby back ribs, this simple recipe has stood the test of time and methods, and it’s also the easiest. Now that I use a Treager for most of my smoking, it’s even easier keeping a constant temperature. I don’t do any wrapping or flipping or spritzing. I’ve tried, but I’m looking for simple and consistent, and this brings both. Active Prep time: 10 minutes Inactive Prep time: 1 hour Cook time: 5-6 hours (approximately) Ingredients:
June 23, 2018
Big Moe's Memphis-Style Chicken
Big Moe’s Memphis-Style Chicken Recipe courtesy of Moe Cason Level: Easy Total: 5 hr 10 min (includes cooling, chilling and brining times) Active: 20 min Yield: 8 servings Level: Easy Ingredients: 8 chicken thighs 2/3 cup brown sugar 1/2 cup coarse kosher salt 1/4 cup canola oil BBQ Chicken Rub, recipe follows BBQ Sauce, recipe follows BBQ Chicken Rub: 1 cup sugar 1/2 cup paprika 1/4 cup pink sea salt 1/4 cup celery salt 3 tablespoons granulated onion 3 tablespoons chili powder 2 tablespoons dried mustard 1 teaspoon cayenne pepper BBQ Sauce: 12 ounces ketchup 3/4 cup white vinegar 1/2 cup sugar 1 tablespoon Worcestershire sauce 1 tablespoon coarsely ground black pepper 1 1/2 teaspoons dried mustard 1 teaspoon hickory liquid smoke Directions Special equipment: a needle tenderizer; hickory chips or chunks; a smoker or a gas grill with a smoke box or foil pan for the wood chips
September 9, 2017
Bourbon BBQ Sauce #1
A basic BBQ sauce recipe, I make the base with no hot ingredients so it can be used in a variety of recipes. If you want to kick it up for a particular use, just add your favorite fire enhancers. You can also eliminate the bourbon, if it’s not your thing. Also, depending on the tomato sauce and paste you used, you may need to adjust the sweet and or salt content to your tastes.
July 29, 2011
Smokey The Brisket
There are tons of recipes for great brisket, so I grabbed a few of the ones I liked best, and tweaked them to suit the brisket, equipment, and time I had to make it. It turned out really well, worth sharing… Ingredients: Beef Brisket (I used a very small 1.5 lb brisket) Olive oil (enough to cover the brisket) Rub (adjust amount based on size of brisket): 2 Tablespoons Paprika 1 Tablespoon Brown sugar 1 Tablespoon Garlic powder 1 Teaspoon Cayenne pepper 1 Teaspoon Mustard powder Mop (again, adjust amount to the size of your brisket): 1 Tablespoon white wine vinegar 1 Tablespoon soy sauce 2 Teaspoons brown sugar Directions:
June 26, 2010
BBQ Baby Bones
<![CDATA[ Kaydubs BBQ’d Baby Bones recipe by Ken Wallich Prep Time: 10 min Inactive Prep Time: 4-8 hours Cook Time: 3 hr Yield 4 servings Ingredients 3Lbs pork baby-back ribs Kaydub Dry Rub Kaydubs BBQ Baste Kaydub’s Dragon Drool BBQ sauce Yellow mustard, enough to coat ribs on all sides 1/4 cup tequila Directions Place ribs on in a cookie sheet or other flat surface . Brush the mustard onto both sides of the ribs.
April 30, 2010
<![CDATA[ Pulled Pork and Pepper Pizza! Take pulled pork, bbq sauce, hot peppers, and top with some cheese for a spicy and different pizza! Ingredients: Pizza dough (make your own, or buy some. I use Trader Joes, because I’m not good at making dough yet) BBQ Sauce (try my current favorite, Dragon Drool) Pulled pork (learn how to make Kaydub’s forked pork here) 2 Jalapeno peppers, seeded and diced 1 Serrano pepper, seeded and diced 2 oz soft cheese, shredded (cheddar, mozzarella, jack, a mixture, go wild!
January 13, 2010
Dutch oven pulled pork
I was a little dubious about this recipe, since I’ve been making pulled pork by coating with KayDub Rub overnight and then smoking the pork shoulder for 12 hours until it falls off the bone. This recipe didn’t have a dry rub step at all, and the pork shoulder both had the fat removed, which is what tenderizes it when you smoke it, and sits in broth for 5 hours to cook.
November 26, 2009
Prep Time: 20 min Cook Time: 25 min Serves: 4 servings Ingredients 1-ounce olive oil 1/2 pound ground beef 1/2 pound ground pork/turkey/chicken 12 Oz tomato sauce 6 Oz tomato paste 1 Jalapeno pepper, deseeded and chopped 1 Serrano pepper, deseeded and chopped (optional) 1 medium onion, finely chopped 4 cloves garlic, finely chopped 1/4 cup pitted green olives, finely chopped 1/4 cup red wine 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 1 tsp salt 1 tsp ground black pepper 1 tsp cayenne pepper 1 tsp dry yellow mustard 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder Directions
October 14, 2009
KayDubs DeLux Pulled Pork Sandwich
1/2 cup Kaydub’s Forked Pork 1/2 cup Cole Slaw 1/2 oz cheddar cheese, shredded 1/2 oz jalapenos, sliced 2 Tbsp Kaydubs BBQ Sauce 2 slices of your favorite bread, roll, or bun Directions: Really? OK, just to be complete. Put pork on bread, roll, bun. Top with BBQ sauce, top with cheese. Put extra slice of bread, and bread topped with BBQ in a toaster oven for about a minute until cheese melts.
September 23, 2009
Kaydubs BBQ Sauce
A work-in-progress. At this point, just keeping track of the evolving experiments. 1 cup ketchup 1/2 cup Worcestershire sauce 1T brown sugar 1T salt 1T onion powder 1T garlic powder 2T red wine vinegar 1T habanero hot sauce 1T dry mustard 1/2 cup pale ale
September 2, 2009
Kaydub's Forked Pork
Recipe by Ken Wallich Active prep time: 15 minutes, and a day of monitoring / basting Inactive prep time: 12 hours Active cooking time: 12 hours Ingredients 3-6 lbs Boston Butt or Picnic Pork Roast 1/2 cup Kaydub Rub 1 cup Kaydub BBQ Baste 2 cups Salt 2 cups Sugar 2-3 Quarts water Directions Step 1: Brining – Put roast in a stainless steel or glass container, large enough to immerse it in water.
September 1, 2009
Pulled Pork via Alton Brown/Food Network
Pulled Pork Recipe courtesy Alton Brown Prep Time: 20 min Inactive Prep Time: 13 hr 0 min Cook Time: 11 hr 0 min Level: Easy Serves: 8 to 10 servings Ingredients Brine: • 8 ounces or 3/4 cup molasses • 12 ounces pickling salt • 2 quarts bottled water • 6 to 8 pound Boston butt Rub: • 1 teaspoon whole cumin seed • 1 teaspoon whole fennel seed • 1 teaspoon whole coriander
June 21, 2009
Kaydubs BBQ baste
Recipe by Ken Wallich Excellent baste for beef and pork, especially good with Especially good on Kaydubs BBQ’d Bones, and Kaydub’s forked pork 4 Tbsp white wine vinegar 4 Tbsp red wine vinegar (or) 2 Tbsp balsamic vinegar 4 Tbsp soy sauce 4 Tbsp Worcestershire sauce 4 Tbsp tequila (try beer/wine/brandy/rum) 2 Tbsp honey 2 Tbsp habanero hot sauce 2 tsp cayenne pepper 2 tsp garlic powder (or 1-2 cloves fresh) 2 tsp ground mustard
June 21, 2009
Recipe by Ken Wallich This dry rub is good on a variety of beef, pork and chicken dishes, or as a general seasoning. Especially good on Kaydubs BBQ’d Bones, and Kaydub’s forked pork 1 tablespoon cumin 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon cayenne pepper 1 tablespoon brown sugar 1 tablespoons kosher salt 2 tablespoon chili powder 2 tablespoons paprika 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoon mustard powder
June 21, 2009
KayDubs BBQ'd Bones
Kaydubs BBQ’d Bones recipe by Ken Wallich derived from a recipe from Guy Fieri Prep Time: 10 min Inactive Prep Time: 45 min Cook Time: 4 hr 0 min Yield 4 servings Ingredients 3Lbs spare ribs Kaydub Dry Rub Kaydubs BBQ Baste Directions Place ribs onto aluminum foil. Brush the mustard onto both sides of the ribs. Cover the ribs with KayDub rub. Let sit at room temperature for 45 minutes.