6 pork chops...Meat tenderizer ...1/4 cup pineapple juice ...1/2 cup dark soy sauce...1/3 cup salad oil ...1/2 medium onions, minced ...1 clove garlic, crushed ...
This is the one I use the most. It is sweet and has a nice smoky flavor to it.
1/2 cup ketchup...1/2 cup red wine vinegar...1/4 cup brown sugar...1/2 teaspoon Liquid Smoke...1/2 teaspoon salt...1/4 teaspoon pepper...1/4 teaspoon garlic powder...
My personal favorite...it's pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne.
1 cup mustard...1/4 cup brown sugar, light...1 teaspoon pepper...1 teaspoon white pepper...1 teaspoon cayenne pepper...1 tablespoon hot sauce...1 teaspoon soy sauce, dark...
Here is my salsa that I make. It is a "fresh" salsa which means it is uncooked. The stuff you get in the jars contains cooked tomatoes......this is a totally different taste. Currently it is all the rave in the salsa world. Give it a try....the recipe is only a starting point, adjust the various tastes to your preference.
If using ground beef you need to have a smooth consistency. To get this, soak your burger in cold water for about 30 minutes. Then mash with a fork and drain. This is the same "trick" used to make taco meat and Coney dogs.
Employ the "dump" strategy. This is simply adding the spices gradually over time. Chili spices will taste different based on how long they cook.
The single most important thing in chili making is the freshness of your spices. Buy whole peppers, dry them and then grind to powder. I have listed my homemade chili powder recipe at the bottom.
OK! Finally, the recipe...
Kevi's Award Winning Chili
1 medium onion, chopped ...1 1/2 cups chicken stock ...1 tablespoon cumin powder ...2 teaspoons red pepper, crushed (like the pizza joints use) ...5 tablespoons chili powder ...10 New Mexico chiles ...12 chiles de arbol ...
This is the chest muscle of the steer, and if ever there was a meat designed for low and slow cooking this is it. The cut of meat has 2 parts...the flat and the point. The flat is what you would make corned beef with (you see it pre-packaged in the meat dept.) and the point is used to make pulled beef sammiches and chili. Matter of fact if you ever mess one of these up (I have many times!!) you can use to make chili!
You can either do a whole brisket (both parts) or just the flat...be sure you DO NOT buy the stuff used for corning!!
Brisket comes with a very thick "fat cap" and you must leave this on! Don't let the butcher trim that off...it will help to keep the meat moist.
I use the Dr. Pepper marinade and soak overnight.......
Dr. Pepper Marinade for Brisket...1 cup Dr. Pepper (NOT diet)...1/4 cup dark soy sauce...1/4 cup lime juice...1 1/2 cups oil...1 teaspoon hot sauce
Mix all and marinate beef overnight.
Then I use my own rub and lay it on heavy the next day and let it sit for a couple hours......
Kevi's Chic Rub
4 teaspoons chicken seasoning ...1/2 teaspoon allspice ...1/2 teaspoon black pepper
Mix together.
Bulk Mixture...2 tablespoons cumin ...2 tablespoons coriander ...1 tablespoon allspice ...1 tablespoon cayenne ...
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Kevi's Classic Grilled Pork Juice
6 pork chops...Meat tenderizer ...1/4 cup pineapple juice ...1/2 cup dark soy sauce...1/3 cup salad oil ...1/2 medium onions, minced ...1 clove garlic, crushed ...
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Kevi's Smokin' on the Mountain BBQ Sauce
From the kitchen of Kevin Taylor, the BBQGuru
This is the one I use the most. It is sweet and has a nice smoky flavor to it.
1/2 cup ketchup...1/2 cup red wine vinegar...1/4 cup brown sugar...1/2 teaspoon Liquid Smoke...1/2 teaspoon salt...1/4 teaspoon pepper...1/4 teaspoon garlic powder...
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Kevi's Baked Beans
From the kitchen of Kevin Taylor, the BBQ Guru
Well, this is the new bean recipe that we will use in our contests this year! Wish us luck!
2 pounds navy beans...1/2 pound bacon...1 small onion, minced...1 can water...1 cup light brown sugar...1/4 cup molasses...1 teaspoon dry mustard...
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Kevi's Miss Piggy Mustard Sauce
From the kitchen of Kevin Taylor, the BBQ Guru
My personal favorite...it's pretty hot and very thick. To thin, just add more vinegar. To cut the heat, just adjust the hot sauce and the cayenne.
1 cup mustard...1/4 cup brown sugar, light...1 teaspoon pepper...1 teaspoon white pepper...1 teaspoon cayenne pepper...1 tablespoon hot sauce...1 teaspoon soy sauce, dark...
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Kevi's Fresh from the Garden Salsa
From the kitchen of Kevin Taylor, the BBQ Guru
Here is my salsa that I make. It is a "fresh" salsa which means it is uncooked. The stuff you get in the jars contains cooked tomatoes......this is a totally different taste. Currently it is all the rave in the salsa world. Give it a try....the recipe is only a starting point, adjust the various tastes to your preference.
2 jalapeño peppers...4 ounces black olives...4 tablespoons salad oil...2 tablespoons red wine vinegar...1 tablespoon garlic salt...1 tablespoon sugar...1 tablespoon cumin powder...
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Before the recipe, here are some myths and tips in making a GREAT bowl of red...
Chili does NOT have to cook for several hours! In contests you generally have only about 1 - 1 1/2 hours for the cooking phase. Besides, after a few hours the "maters" will turn very acidic and ruin the taste.
"Secret" ingredients such as wine, chocolate, etc. are NEVER used by chili aficianados. Below are links to the 2 major organizations that sponsor chili cook-offs...Chili Appreciation Society and International Chili Society...both of them list recipes from previous winners. Check it out...
CASI - http://www.chili.org/recipes.html
ICS - http://www.chilicookoff.com/Recipe/Recipe_Categories.asp
If using ground beef you need to have a smooth consistency. To get this, soak your burger in cold water for about 30 minutes. Then mash with a fork and drain. This is the same "trick" used to make taco meat and Coney dogs.
Employ the "dump" strategy. This is simply adding the spices gradually over time. Chili spices will taste different based on how long they cook.
The single most important thing in chili making is the freshness of your spices. Buy whole peppers, dry them and then grind to powder. I have listed my homemade chili powder recipe at the bottom.
OK! Finally, the recipe...
Kevi's Award Winning Chili1 medium onion, chopped ...1 1/2 cups chicken stock ...1 tablespoon cumin powder ...2 teaspoons red pepper, crushed (like the pizza joints use) ...5 tablespoons chili powder ...10 New Mexico chiles ...12 chiles de arbol ...
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Grilled Brisket
From the kitchen of Kevin Taylor, the BBQGuru
This is the chest muscle of the steer, and if ever there was a meat designed for low and slow cooking this is it. The cut of meat has 2 parts...the flat and the point. The flat is what you would make corned beef with (you see it pre-packaged in the meat dept.) and the point is used to make pulled beef sammiches and chili. Matter of fact if you ever mess one of these up (I have many times!!) you can use to make chili!
You can either do a whole brisket (both parts) or just the flat...be sure you DO NOT buy the stuff used for corning!!
Brisket comes with a very thick "fat cap" and you must leave this on! Don't let the butcher trim that off...it will help to keep the meat moist.
I use the Dr. Pepper marinade and soak overnight.......
Dr. Pepper Marinade for Brisket...1 cup Dr. Pepper (NOT diet)...1/4 cup dark soy sauce...1/4 cup lime juice...1 1/2 cups oil...1 teaspoon hot sauce
Mix all and marinate beef overnight.
Then I use my own rub and lay it on heavy the next day and let it sit for a couple hours......
Kevi's Buckin' Beef Rub...2 tablespoons pepper...
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Grilled Beef Roast
1 tablespoon cayenne pepper...2 tablespoons pepper...2 teaspoons pepper...1 teaspoon celery seed...1/2 teaspoon cayenne
Combine and store.
Rosy Rosemary Beef Paste
2 tablespoons mustard, whole-grain...2 tablespoons Country Bob's All Purpose Sauce...1 tablespoon fresh rosemary, finely chopped or...
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