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Found 6 results

  1. This week I made two pit stops on the way home from work to a shop that sells BGE's and a nice selection of rubs. First stop I grabbed these. Second stop I picked up the Killer Hogs AP. I used 1/4 cup AP with 1 tbsp Chinese Five Spice and it made for a really nice flavored wing seasoning. While the coals were lighting I sliced some boneless chicken breast and hit them with the AP/5spice rub for a pan of stir fry. The Jah Love had been mixed with peanut oil as per instructions on package....and the wings were slathered with it and had 36 hrs to soak in the fridge. The Wicked Que rub went on at the same time. Yesterday afternoon I bought another pack of wings and hit 'em with the AP/5spice rub just before going on the grill. The Jah Love was good, but just what I was hoping for. I prefer making jerk seasoning fresh and letting the bird soak in it. That being said, it was a good flavored rub and shouldn't be expected to trump freshly made jerk seasoning. The Wicked Que Orange Habanero was interesting for certain. Flavor was good. Good on the wings and had a bit of different zing to it that was good. I didn't sauce either of those two. The AP/5spice wings were sauced with some General Tso's sauce and were delicious. I grabbed one off the grill and tried it prior to the saucing and really liked it. I can easily see them being good with a wide range of sauces. Make sense as the AP is mainly salt, garlic powder and black pepper.....what isn't good with that ? :thumb: Great flavors on something that was very easy to cook. Wings are a basic staple around my house. My family loves 'em.
  2. So ever since I got my tortilla press I’ve been on a taco spree. Sprout’s had Colossal EZ Peel Shrimp on special so I did a Caribbean spin on a taco, Jerk Shrimp Tacos with Mango Habanero Salsa and Fried Plantains. First I made up the salsa. Here are the ingredients: Chopped Add the zest of 1 lime Then add the juice and stir. Put this in the fridge to rest and get happy. Now I prep the shrimp. These were the EZ Peel Shrimp so they were very easy to peel and were already deveined. (Since I was grilling them I discarded the shells) Peeled and rinsed and into a bowl. Pour 1/2 cup of marinate over them and stir. Put this in the fridge to rest and get happy. Now I prep the plantain. Sliced up and season with Tajin. After everything was ready I made up some fresh tortillas and then skewered the shrimp. Since this was such a small cook I decided to use my Weber Jumbo Joe. I put a 3/4 chimney of lump of the gas burner to speed things along. Got it really blazing hot And pour into the Weber charcoal trays and put on the grill grate. Placed on the shrimp skewers for 2 to 3 minutes per side. Turned And they’re ready. Here they are plated with some Jerk Sauce, the plantains, mint garnish and a Sierra Nevada Ruthless IPA Here’s the Money Shot below. Squeezed the lime on them and proceed to eat some of the best tacos I’ve ever had. Off the charts good!
  3. I’m planning a meal and one of the items I’ll need is some Mango Habanero Salsa to go with it. (I wonder what it will be. ) I searched the web for a recipe and found this one based off of one from Emeril Lagasse. (http://www.thetasteplace.com/2011/07/17/mango-habanero-salsa-maybe-too-hot-for-you/) Here are the ingredients. Every seen the inside of a Habanero? All diced up. Now everyone in the pool to get acquainted.
  4. What better than a Ghost Chili Crucible Rub mixed half and half with Habanero Death Dust Rub Pulled Pork? Not much I think.... stay tuned for live updates....
  5. Our neighbors took a trip back to Iowa. On the way back they picked up a couple of items in New Mexico they thought we might like. Has anyone tried this before? I can't wait to give this a try.
  6. Cooked inside this evening, so I wanted to get some smokey flavor from that habanero. It did the trick without getting too hot. Added minced garlic, portabellas, & Don's Seasoning Delight (also used some of this DSD cooked into the rice) & some boneless chicken breasts on top. Diner bell sounded !!!! I added some leftover cheesy Stouffer's casserole to the ever hungry teenager's plate. The adult version was some rice with good stuff on top and a chicken breast. Next time I'll double.......nah.....triple the amount of portabellas I use. The Don's mixed into the vegetables and into the rice before cooking was the ticket. Had the house smelling great. Versatile product that I can't recommend highly enough to the fine folks here at Kamado Guru.
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