Let’s get this started by telling you that I hate 99% of all shish kebabs. You know what I’m talking about. When people take raw meat and vegetables, thread them onto a skewer with no seasoning and then cook the skewer until the veggies are limp and the meat is like leather? Well, no more! I was tasked with coming up with a super innovative shish kebab recipe that would be “elevated” or world class. No overcooked meat and limp unseasoned vegetables at You Need a BBQ! I tasked myself with finding a vegetable that cooks the same way as meat and then pairing it with some meat and seasoning. My idea came to me with King Oyster Mushrooms and Bacon! Usually when I make King oysters in a frying pan I use sesame oil, so for this recipe I paired it with our sesame BBQ sauce called Samurai Sauce from our friends at BBQ Quebec. The recipe ended up being incredible, so here it is for you to give it a try!
Corn on the cob is one of my favorite summer vegetables. There is something about biting into a juicy cob of corn that has been freshly rubbed with butter and salt to go with your barbecued meats. This innovation on barbecuing corn helps it cook more evenly on the grill and is packed with flavor. There is no boiling water in this recipe. So, grab a really sharp kitchen knife, a couple cobbs from your local farmer or grocery store and get ready to have your mind blow with this new Ribs of Corn recipe.
When I was competing in the bacon category at the world food championships, I needed a side for my Mole Bacon Cheeseburger that would stand up to the umami kick brought on by loads of wagyu beef fat in the burger. This recipe for bacon wrapped onion rings was just the trick. Glazing the bacon wrapping with jalapeno BBQ sauce at the end makes these things into a sticky, greasy, crunchy bite of absolute goodness. They are a lot of work for only a few bites, but if executed right, these are sure to make you the king of the backyard BBQ.
Most times when you think of Jalapeno poppers, you think of Jalapenos stuffed with cheese, then breaded and deep fried. Who does not love them as a party snack! These Jalapeno poppers are something else entirely. There are no breadcrumbs, there is no cheese, just loads of beef, bacon, Jalapeno, and flavor. I served these to the staff in the BBQ shop and they were blown away by not only the flavor combination, but how well the Jalapeno heat was smoothed out by the fat in the bacon and beef.
Here is our take on a classic smoked Queso dip, inspired by our good friends at Meat Church. Today we are using Meat Church holy Voodoo seasoning however you may substitute Holy cow or any other good seasoning. The use of Holy Voodoo gives the dip a nice extra kick. Meat Church uses a product called Rotel as the tomato component, however today I substituted Fire Roasted Salsa and the results are spectacular. This cheesy dip is a easy to prepare and will wow your guests.
One of my favorite Christmas recipes is Rosemary smoked sweet and spicy nuts. I make it every year, but I have never written the recipe down until now. This is one of those recipes where you can make a big batch early in December and toss it in the fridge and munch on them right up until Christmas. Its far healthier than crushing a whole bag of potato chips too, so keep the holiday pounds off with this healthier snack nut mix.