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DBQ Party Mix

Serves 24
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Meal type Snack
Occasion Barbecue, Casual Party
Region American
By author Draper's BBQ
An American favorite with Draper's own twist, DBQ Party Mix is a crowd-pleaser, whether served for guests at a party, holiday dinner or just for snacking on the couch.

Ingredients

  • 1/2 cup Butter
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Draper's Smokin' Sauce
  • 1 tablespoon Drapers's A.P. Rub
  • 3 cups Corn Chex Cereal
  • 3 cups Wheat and/or Rice Chex Cereal
  • 1 1/2 cup Mixed Nuts
  • 1 cup Small Pretzels
  • 1 cup Cheddar Cheese Snack Crackers (We like Cheez-Its but whatever you like is fine)

Directions

Step 1
Preheat oven to 250 degrees Fahrenheit, 121 Celsius.
Step 2
Add butter to roasting pan and place in oven for 5 minutes or until butter is melted.
Step 3
Remove pan from oven and add seasonings, stirring to combine.
Step 4
Slowly add remaining ingredients, stirring with each addition until evenly coated.
Step 5
Return pan to oven and bake for 1 hour, stirring every 15 minutes.
Step 6
Spread party mix on paper towels to cool.
Step 7
Once completely cool, store in airtight container. DBQ Party Mix will keep... who are we kidding? It's not gonna last the day. But if by some chance you have extraordinary willpower, legend has it that folks have kept it for a week.

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

Allergy Milk
Meal type Appetizer, Condiment, Snack, Starter
Misc Child Friendly, Serve Cold
Occasion Barbecue, Formal Party
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!

Ingredients

  • 2 cups Sour Cream
  • 2 tablespoons Draper's Smokin' Sauce
  • 1 tablespoon Draper's A.P. Rub
  • 1 packet Hidden Valley Ranch dressing mix

Directions

Step 1
Stir all ingredients together and serve with veggies, chips or Draper's Sassy Sausage Balls.

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

Serves 6
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Milk, Peanuts
Meal type Dessert, Snack
Occasion Barbecue, Casual Party
Good barbecue, heck, good food hinges on balanced flavors. Draper's Peanut Brittle balances the sugary sweet of the brittle, the earthiness of the peanuts with the savory, salty goodness of Draper's A.P. Rub. With some much flavor going on, it's a true crowd-pleaser!

Ingredients

  • 1 cup Sugar
  • 1/2 cup Light corn syrup
  • 1 cup Peanuts (raw and shelled)
  • 1 tablespoon Butter
  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Draper's A.P. Rub (plus more to taste)

Directions

Step 1
Line baking sheet with aluminum foil.
Step 2
Spray aluminum foil with non-stick cooking spray.
Step 3
Combine sugar, corn syrup and salt in 3 quart microwave-safe glass/ceramic bowl.
Step 4
Stir in peanuts.
Step 5
Microwave on high for 8 to 10 minutes, stirring every 3 minutes, until light brown in color.
Step 6
Carefully remove from microwave and stir in remaining ingredients, reserving baking soda for last. This causing foaming with lightens the candy.
Step 7
Carefully remove from microwave and stir in remaining ingredients, reserving baking soda for last. This causing foaming with lightens the candy.
Step 8
Spread to thin the candy to an even layer then sprinkle with more A.P. Rub to taste.

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

Ingredients

  • 2 packets Thick Cut Bacon
  • 1 packet Favorite Brats
  • 1/4 cup Fomaggio Blend Cheese ((Asiago, Parmesan and Romano works well))
  • 3-6 Medium Jalapenos (Seeded and cored)
  • 1 packet Cream Cheese
  • 1 bottle Draper's Smokin' Sauce
  • 1 bottle Draper's AP Rub

Directions

Step 1
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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
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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
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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
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Lay bacon out on cutting board, making a bacon weave. Coat completed weave with AP Rub.
Step 5
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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
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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
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Roll weave and sausage around the jalapenos forming a roll. Dust with more AP Rub.
Step 8
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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
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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

Serves 36
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Appetizer, Snack
I admit to being kind of a fiend when it comes to cheese crackers - Cheez Its, Goldfish, Cheese Nips - whatever the brand, I'm a sucker for crunchy, savory, cheesy snacks. And with football season looming larger, I know I gotta have my fix. Rather than opt for the store-bought stuff that tastes a bit like the box it comes in, I figured I had time to work up a kicked-up cheese snack that packs enough punch that I won't eat the whole batch before half-time.

Ingredients

  • 9oz Butter, melted
  • 1 1/2lb Sharp Cheddar Cheese, grated (Room temperature preferably)
  • 2 1/2 cups All Purpose Flour (11.25 oz for real accuracy)
  • 2 tablespoons Draper's AP Rub (More or less, depending on your taste)

Directions

Step 1
Preheat oven to 350
Step 2
Melt the butter and set aside.
Step 3
In the bowl of food processor or stand mixer, combine cheese, rub and butter.
Step 4
In three batches, add flour to cheese mixture and blend until fully incorporated.
Step 5
Fill a piping bag or cookie press fitted with a large star tip with dough.
Step 6
Pipe long ribbons about 2 inches apart on non-stick cookie sheet. Alternately, use cookie press to make individual portions about 2 inches apart on non-stick cookie sheet. Or just spread it out in one layer about 1/8 inch thick then divide with pizza cutter into 2 inch squares and place on non-stick cookie sheet, about 2 inches apart.
Step 7
Dust the resultant dough, regardless of configuration, with Draper's AP rub, to taste.
Step 8
For ribbons, bake for 16 to 20 minutes. For cookie press crackers, go 18 to 22 minutes. The squares take about 20 to 24 minutes. The end result is a crisp product with slightly crunchy edges.

Let stand 10 minutes on the sheet pan then transfer to cooling racks. Store in airtight container for up to a week. But they won't last that long.

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.

Main Dishes

Moo’d Enhanced Tri-Tip

Serves 4-5
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
The tri-tip roast is a very versitile and easy to cook piece of beef. Using Draper's Moo'd Enhancer will help you bring out the wonderful flavor in this piece of beef.

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 4 tablespoons Draper's Moo'd Enhancer (You may require more or less depending on how you like to season the beef.)
  • 1 pinch Kosher salt
  • 1 Each Tri-Tip Roast (2 lbs)

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
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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
cooked
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
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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

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Wheat
Meal type Lunch, Main Dish
Misc Serve Hot
By author Draper's BBQ
Traditionally, Cuban sandwiches are roasted pork, ham, Swiss cheese and pickled on Cuban (much like French) bread with mustard. They are simply amazing but so is Draper's line of rubs and sauces. With that in mind, we altered the mix a bit and came up with a great twist on this Cuban class - the DBQuban! Bear in mind, this requires you to smoke a whole pork loin in advance. Don't worry; it's so worth it.

Ingredients

  • 1 Loaf French Bread (sliced lengthwise)
  • 1lb Ham (sliced thin, Black Forest preferred)
  • 1lb Smoked Pork Loin (made with Draper's A.P. Rub and coated with Smokin' Sauce)
  • 1/2lb Swiss Cheese
  • 6 medium slices Dill Pickles (lengthwise or enough to cover sandwich)
  • 1 1/2 tablespoon Prepared Yellow Mustard
  • 1 tablespoon Draper's Smokin' Sauce
  • 2 tablespoons Butter

Directions

Step 1
Smoked Pork Loin
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

Serves 6
Prep time 30 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 45 minutes
Allergy Egg, Wheat
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly, Serve Hot
In Kansas City, my family and I go to a local resurant that serves this incredible appetizer called Royal Blue Balls. They are breaded deep fried chicken balls stuffed with ham and swiss cheese (mini chicken cordon blue). My youngest son likes them so much he has a whole appetizer for his dinner. I wanted to make a version at home that was not deep fried but still had the great flavor that we enjoy at the resurant. This is my BBQ version of Royal Blue Balls. I hope you enjoy it.

Ingredients

  • 1lb ground chcken breast
  • 1/4lb ham (finely chopped)
  • 3/4 cups swiss cheese (shredded)
  • 1/2 cup bread crumbs
  • 1 Large egg
  • 1 heaped teaspoon Draper's AP Rub
  • 6 pieces thick sliced bacon (cut in half for 12 pieces)

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

 

 

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One thought on “Recipes

  1. I found this recipe with Draper’s AP Rub
    Sea Turtle Eggs
    Source: Nibble Me This
    Serves: Makes one clutch of sea turtle eggs

    Ingredients

    1 lb Jimmy Dean Sage Breakfast Sausage, cut into 10-11 slices
    1/2 cup cream cheese*
    1/2 cup shredded colby-jack cheese*
    2 jalapeno chile, de-seeded and finely diced
    1 1/2 tsp Draper’s AP rub or your favorite BBQ rub (divided)

    Instructions

    Preheat a charcoal grill set up for indirect heat to 250f. Add a chunk or two of cherry, hickory or whatever smoking woods that you have on hand.
    Mix the cream cheese, cheese, jalapeno and 1/2 tsp of BBQ rub together.
    Place about 1 tsp of the cheese mixture on each slice of sausage. Pull up the edges of the sausage and seal, forming it into a round, golf ball sized “egg”.
    Season your “eggs” with the remaining 1 tsp of BBQ rub.
    Smoke the “eggs” for about 90 minutes.

    Feel free to sub any other cheese.

    This an an armadillo egg being made.

    Smoking with cherry wood. Armadillo eggs in front, Sea turtle eggs in back.

    Don’t panic if you get a few ruptures.

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