DBQ Party Mix

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Note

The amount of rub and sauce used in this recipe is just a guideline.  Feel free to add more of one or the other or both.  But try and keep the total volume of the wet ingredients pretty close to what's listed; too much liquid makes the Party Mix sort of chewy.

ALTERNATE MICROWAVE INSTRUCTIONS -

Melt butter in large microwave-safe bowl on HIGH. Stir in seasonings, then remaining ingredients until coated. Microwave, uncovered, on HIGH 5-6 minutes, stirring every 2 minutes. Spread on paper towels to cool, and store in airtight container.

Cook's Note: The oven method is our preferred method.  We find the results are a bit crunchier and more consistent.

DBQ Savory Ranch Dip

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Note

This dip adds a new dimension to your everyday ranch dip and is fantastic as a topper to nachos.  If you like a bolder, more savory dip feel free to double the amount of sauce and rub added.  The mix in this recipe is a good baseline that won't offend any one, but can always be spiced up a bit for those that like it BOLD!

Draper’s Peanut Brittle

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Note

COOK'S NOTE:  Folks, this is molten sugar.  If you mishandle the mixture, it can seriously burn you or anyone near you.  Keep the kids and pets outta the kitchen until this stuff is cool and ready to eat.

With the warning outta the way, you can always dial in a little more flavor by misting the top of the candy with water and sprinkling more rub on.  The sugar melts just a touch letting the rub stick.  This is great if you're trying to accommodate someone with an aversion to awesome.

DBQ Atomic Bacon Explosion

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Directions

Step 1

Wash, cap and core your jalapenos. Using a tool such as the “Pepper Whipper” really speeds up this process. If you’ve never seen a Pepper Whipper it is the clear plastic tool on the cutting board. They are very inexpensive, simple and easy to use and if you do very many A.B.T.s then you need one.

Step 2

Place cream cheese in a bowl, either put in the microwave for a couple of seconds to soften or allow to sit out for 20-30min on your counter to aid in easier mixing. Add 1/4c of the mixed cheese, 1 ½ TBS of AP Rub and 3 TBS of Smokin Sauce to cream cheese and mix well. The mixing can of course take place in a stand mixer on the low setting. A note on the mixed cheese, you can use any cheese you wish, I have been a fan of the sharper, dry cheeses in my A.B.T.s so that is what I went with here. The Parmesan, Romano and Asiago blend works well.

Step 3

Place cheese mixture into a plastic ziptop bag. Remove one corner of bag and pipe cheese mixture into jalapenos. Make sure you get the cheese all the way to the bottom of each jalapeno.

Step 4

Lay bacon out on cutting board, making a bacon weave. Coat completed weave with AP Rub.

Step 5

Remove casings from brats, mix meat together and then spread into one even layer on the bacon weave. Dust sausage with AP Rub and then drizzle with Smokin’ Sauce.

Step 6

Cut the tip off of one jalapeno. Place it in the middle of weave / sausage canvas and then place a jalapeno on either side of it. This will create one long jalapeno.

Step 7

Roll weave and sausage around the jalapenos forming a roll. Dust with more AP Rub.

Step 8

Smoke on a 250 degree pit until internal temp reaches at least 145 degrees or until you achieve the firmness and color you are looking for. I like a more direct heat or cooking on the side of the pit with the most heat to ensure the bacon gets fully cooked. Brush with Smokin’ Sauce the last 15min of cook time and add a second coat just as you are removing from the pit.

Step 9

Let cool for at least 25min before slicing to allow the cream cheese to solidify again and enjoy.

Note

Notes – There are a million and one changes that can easily be made to this recipe.  That is the core of the genius of the basic Bacon Explosion that Jason Day came up with.  If you don’t own the book he wrote with Aaron Chronister (BBQ Makes Everything Better) go check it out, its a great book full of ideas.  

Additions I would consider to this recipe?  Maybe adding chopped onion to the sausage layer or maybe even some bleu cheese.  Adding a small piece of pineapple or other fruit inside the jalapeno before you pipe the cream cheese in.  Using two jalapenos stacked on one another to form a “figure 8″ design in the middle of the roll.  Or maybe even figuring how how to do 4 peppers stacked together to form something akin to a four leaf clover.  Literally the options are endless, use your imagine, don’t be afraid to explore and for goodness sake have FUN with it.  

Draper’s Spicy Cheese Snacks

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Note

This makes a LOT of dough.  If your food processor or stand mixer aren't the largest, you might break this out into two batches.

Because the dough spreads as it bakes, this recipe filled three sheet pans so plan accordingly.

Moo’d Enhanced Tri-Tip

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Directions

Step 1

Combine the the oil and vinegar with a teaspoonful of Moo'd Enhancer and whisk together. This mixture will separate so you will have to re-whisk from time to time. If you have an emulsify setting on your food processor this would work too.

Step 2

Season the Tri-Tip with a generous portion of Moo'd Enhancer. This is a thick cut of beef so you have to pack a flavor in the crust on the outside (similar to a brisket). Then apply to Kosher salt to give a little salty boost of flavor. Let the Tri-Tip sit at room temp for 30 minutes before throwing on the grill.

Step 3

While the Tri-Tip is resting, get your fire ready. I have a propane grill so it is fairly easy for me. If you do not, you want to make a 3 zone fire with your wood or coal. A very hot portion to seer, and medium portion to roast and a cool portion for when flair ups occur ( and with 1/2 cup of vegetable oil they likely will).

Step 4

Once the fire is ready and the Tri-Tip is rested throw it on the hottest part of the grill to seer (2-4 minutes each side) then move it to the medium portion of grill to roast and begin flipping and moppong/basting with the oil/vinegar/Moo'd mixture every 5 minutes until internal temp in the thickest part of Tri-Tip is 150 degrees F. (for medium). Then remove from grill and let rest 5 to 10 minutes before slicing.

Step 5

Slice this cut against the grain for extra tenderness. At this point the meat can be used for a variety of meals, sandwiches, tacos, fajitas or just as one heck of a good steak.

Note

The Tri-Tip is a very easy meat to cook and no one should be afraid of this delicious and versatile cut of beef.

DBQuban

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Directions

Step 1

Prepare the Pork Loin - With loin at room temperature, rub liberally with Draper's A.P. Rub. While loin sweats, fire pit. Smoke until internal temperature reaches approximately 150 degrees. Apply medium coat of Draper's Smokin' Sauce and allow to set on the pit, approximately 15 minutes. Remove from pit. Cut some chops, some nice slices but shave one pound and continue with the recipe.

Step 2

Preheat griddle - the George Foreman style work great for this recipe.

Step 3

In a small bowl, mix mustard and Draper's Smokin' Sauce until well blend. Apply to both interior sides of the loaf.

Step 4

Layer pickles, shaved loin, ham and cheese on the bread and close lid.

Step 5

If your griddle cannot accommodate the entire sandwich whole, cut into smaller pieces.

Step 6

Lightly butter cooking surfaces of the griddle/frying pan/George Foreman grill. If you don't have dual heating surfaces, get aluminum foil to cover surface of sandwich/sandwiches. We will press the sandwich to flatten in/make it amazing.

Step 7

Place sandwich on the heated surface and either close the GF-style grill or cover with foil and top with heavy pan, giant can of tomatoes, free weights, etc. We want to compress the DBQuban significantly, about 1/3 of its original thickness.

Step 8

Cook until the cheese attains ooey-gooey-osity. Remove from heat, cut into mouth manageable portions and serve.

Chicken Cordon DBQ

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Directions

Step 1

Combine all ingredients in a large mixing bowl and mix well

Step 2

Mold mixture into golf ball sized balls (makes approximately 12 meat balls)

Step 3

Cut the bacon pieces in half

Step 4

Wrap the bacon around the meat ball and hold in place with a tooth pick

Step 5

Foil a cookie sheet and spray with cooking spray. Then place the meat balls on the sheet.

Step 6

Place in smoker on 250 degrees for the first 45 minutes then increase temp to 350 degrees until chicken is done (165 degrees and bacon is cooked). You may also cook in the oven if you do not want smoke flavor. Cook at 350 degrees until chicken is done and bacon is cooked,

Step 7

Remove meatballs from cooker and rest for 5-10 minutes. Serve with DBQ Smokin Sauce and ranch dressing.