True BBQ LLC

04/24/2021

Whoo hoo
Friday drink recipe!
Awesome bloody Mary concentrate mix:
4 oz A1 style steak sauce
1 Tbs vegetable or beef bullion paste (Better than Bullion brand)
2Tbs old bay seasoning
1 tsp celery salt
1 Tbs each of lime juice, black pepper, worchestershire sauce, hotsauce.
Mix well, makes about 6 oz of concentrate. Use 2 Tbs in a 12 oz glass filled 3/4 full of ice, add 2 oz vodka, and fill with v8 juice.
This is bold but not over spiced, unless you're a p***y. Garnish with olives, pickled beans or whatever you like.

11/26/2020

Ok, I was going to write up how to make a great gravy, but Bon Appetite beat me to it. Pretty much how I do it.

This three-step do-ahead gravy recipe helps everything taste better.

11/23/2020

Make your thanksgiving dinner easier:
make your sides BEFORE T-DAY!
Tuesday make mashed potatoes
Tuesday make your appetizer stuff like cheeseballs, stuffing for mushrooms,
Wednesday dice up and prep any vegetables you need. Things like carrots/onions/ celery that should go into the roasting pan for the turkey. Also the items for your stuffing/dressing. (BTW this mix is called Mirepoix, and is a basic in the culinary world as a base for many recipes. usually 2 parts onion, 1 pt carrot and 1 pt celery.)
Wednesday make stuffing.
All you have to do is reheat and this will free you up to do other things, like drink. HEAVILY.

TURKEY TIPS:
take the bag of gizzards and stuff out of the front end of the turkey.
WASH YOUR TURKEY. not with soap, idiot. just cool clean water, inside and out. wash out the place where the gizzard bag was too.
Pat it dry and if possible tip it up and let the inside drain out.
Salt and pepper the inside of your bird.
If you want to try a new seasoning, either make my season salt or go buy a can of Tony Chachere's cajun seasoning. Tony's is a great go-to if you are new to cooking or if you just don't want to invest in a bunch of individual spices.
Rub your turkey with either olive oil or a light coat of mayonnaise.
This will act like glue to make the spices stick to the bird.
Try some Herbs! the easy choice is italian seasoning herb mix.
I have lately been roasting my turkeys and chickens breast down.
Seems they are more moist in the breast that way.
Put a good amount of the mirepoix above in the pan under the turkey (under the rack if you have one, which is preferred) say 1 1/2 cups.
When your bird is done, strain the pan drippings and the mirepoix out and keep the pan juices for gravy. Later today I will post how to make gravy. SO TUNE IN for that. also tips for carving your turkey.

11/10/2020

Doug's Truebbq brownies!
if you like fudgy brownies, try my recipe. you won't want to ever buy a box of mix again.

Ingredients
for 9 servings, or one big ass brownie

• 8 oz good-quality chocolate, semi-sweet separated into 4 oz
• 10 tablespoons butter, melted
• 2 tbs corn oil
• 1 ¼ cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon salt

Preparation
1. Preheat the oven to 350°F (180°C). NOTE, OVENS VARY, so you may need to adjust your time by a few minutes. Also, us a metal pan, glass will cook different.
2. USE A METAL 8-inch (20 cm) square baking tin with parchment paper.
3. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
4. In a large bowl, mix the oil, butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
5. Whisk in the melted chocolate (add slowly, make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. FOLD the ingredients. (Don’t’ over mix) to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
6. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
7. Bake for 30 to 40 minutes, depending on how fudgy you like your brownies, then cool completely.
Variations:
½ c shopped walnuts, or drop in some creamy peanut butter and swirl with a knife, add a little mint flavor or a few peppermint patties chopped up for a festive holiday flavor.
Let me know how your brownies came out! Post on truebbq facebook!

11/10/2020

08/22/2020

Smoked pork cheeks braised with onions garlic and cherry tomatoes, served on cheddar polenta!

05/30/2020

Stay tuned for my recipe blast.
Today:
SMOKED VEGETABLES AND HOW TO USE THEM

05/08/2020

I will be posting a video about how to make smoked ribs.This will take you through selection, trimming and prepping, making a rub and setting up your smoker/bbq. Then Ill show you the process while smoking, determining when they are done, and how to cut them. And lastly how to eat them! I will also give you a basic BBQ sauce recipe that you can use as is or tweak to make it your own.
It might be a few days to edit so check back Monday for an update!
Thanks,
Doug

12/18/2019

Cookie production for Christmas

11/27/2019

Stuffing with dried cranberries, wild rice and hazelnuts

Here's a very good stuffing recipe
enough to stuff a 12 lb turkey or just cook in a pan. I use this regularly as a catering staple and for home.

12 0z package of dry bread cubes, with seasoning packet
3/4 Cup fine diced celery
3/4 Cup fine diced onion
5 tablespoons chopped parsley
1 1/2 Cups COOKED wild rice
3/4 Cup dried cranberries
4 tbs melted butter
1 cup TOASTED chopped hazelnuts
3 cups chicken or vegetable stock or broth
2 tsp Thyme
2 tsp Oregano

Taste this mix before you salt it, sometimes broth/stock is salty. Add salt as needed.

Mix everything except the broth and butter together thoroughly, then add the liquids. Put in a baking pan, cover with foil and bake at 325* for 45 mins. uncover and fluff the top with a fork and bake another 15 mins.

you can make up to two days before and then reheat the day of service.