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Spare Rib Rub
Recipe by: Chef JJ’s Back Yard Serving Size: 8 Ingredients: 1 cup salt 1 cup Brown Sugar 2 tblspn Six Pepper Blend 1 Tblspn Powdered Ginger 1 tsp Ground Corriander 1 tsp Ground Cardamom 1/2 tsp Ground Clove 1/2 tsp Ground Cinnamon 4 racks ribs, peeled duck sauce, see recipe Directions: 1. Mix all ingredients more »
Baby Back Rib Marinade
Recipe by: Chef JJ’s Back Yard Serving Size: 8 Ingredients: 16oz Beer 1 cup Salt 1 cup Brown Sugar 1/2 cup Pineapple Head Dizzy Pig Rub 1/4 cup paprika 3 tblspn Mustard Powder 2 tblspn Black pepper 4 racks ribs, peeled Directions: 1. Mix all ingredients until well combined. 2. Preheat the grill to 225º more »
Beef Rib Rub
Recipe by: Chef JJ’s Back Yard Serving Size: 8 Ingredients: 1 cup salt 1 cup sugar 1/4 cup balsamic 1/4 cup Olive oil 2 tblspn Garlic Powder 2 tblspn Onion Powder 2 tblspn Dried Basil 1/4 cup Shaking the tree Dizzy pig rub 4 racks beef ribs, peeled Directions: 1. Mix all ingredients until mixed more »
Parmesan Corn Soufflé
Recipe By: Chef JJ’s Back Yard Serving Size: 8 Ingredients: Unsalted butter, for rubbing Freshly grated Parmesan cheese, for coating Salt as needed 4 ears of corn, shucked 1/4 lb. thickly sliced bacon, cut crosswise into 1/3-inch strips 1 cup milk Freshly ground pepper 3 large egg yolks 6 ounces shredded swiss cheese 1/2 teaspoon more »
Cream Cheese Frozen Yogurt
Recipe By: Chef JJ’s Back Yard Ingredients: 8 ounces cream cheese, room temperature 3/4 cup sugar (or to taste) 1 teaspoon vanilla extract 2 cups traders point vanilla yogurt Directions: 1. Beat cream cheese until light, then add sugar and beat until fluffy, 2. Add 1/4 cup of yogurt and vanilla and beat until well more »
Carrot Cake
Recipe By: Chef JJ’s Back Yard Serving Size: 16 Ingredients: 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 1 1/2 cups sugar 3 whole eggs 3/4 cup yogurt 3/4 cup vegetable oil 1 teaspoon vanilla 2 cups shredded carrot 1 1/2 cups coconut 1 8 oz can crushed pineapple 1 more »
Beer BBQ Sauce
Recipe By: Chef JJ’s Back Yard Ingredients: 1 cup warm beer 1 cup ketchup 1/4 cup white vinegar 1/4 cup worcestershire sauce 1 tablespoon onion powder 1 teaspoon dry mustard 1/4 cup brown sugar, packed 1/2 cup onion, finely chopped 1 whole lemon, zested Directions: 1. Once you have retrieved the ingredients, mix all but more »
Apple Balsamic Glaze
Recipe By: Chef JJ’s Back Yard Ingredients: 2 cups apple juice 1 cup balsamic 1/2 whole cinnamon stick 2 whole bay leaf 1 cup sugar Directions: Reduce all ingredients until thickened. Works great on just about anything! This recipe was featured in our Ribs class on May 7, 2012
Pickled Tomatillios
Recipe By: Chef JJ’s Back Yard Serving Size: 8 Ingredients: 3 pounds tomatillos, diced 2 cups water 1 cup lime juice 1 1/2 cups sugar 2 tablespoons salt 3 tablespoons pink peppercorn Directions: Bring all ingredients minus tomatillos to a boil, pour over diced tomatillos, let rest for 2 hours. This recipe was featured in more »
Roasted Salsa Verde
Recipe By: Chef JJ’s Back Yard Serving Size: 12 Ingredients: 2 fresh poblano chile peppers 2 serrano chile peppers 6 fresh tomatillos, husks removed 1 slice 1/2-inch of white onion 2 cloves garlic salt to taste 1 tablespoon chopped fresh cilantro (optional) Directions: 1. Preheat EGG using direct heat to 400º and lightly oil the more »