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Here is just a few of our favorite recipes Most Wanted Southern Style Smoked Ribs Most Wanted Baked Pork Tenderloin
Want to add your own recipe to our list? submit it here What you need:
Planning is everything and DO NOT TRY TO RUSH IT! It's going to take an hour to prep the ribs, four hours for initial smoke, two hours for wrap and cook and ten minutes for finish grill. That's seven hours minimum. You can rush any step but keep in mind the faster you push it the less the quality. Its all up to you! Trim most excess fat and unwanted meat such as the back flap (but save and set aside for later). Using a paper towel or catfish skinner, remove the thin rib membrane from the back side of the rib. If you prefer your ribs sweet and gooey, like Gina does, combine equal parts of All Purpose Seasoning and brown sugar (1/2 cup each of Seasoning and Brown Sugar for each full slab or two baby backs). Coat mixture VERY thick on all side of ribs. Stack ribs on each other in an air tight container or plastic bag. Let stand in refrigerator as long as possible or over night for the best results. The ribs and mixture will be very juicy and sticky the longer you let them sit, THAT'S WHAT YOU WANT! Pull the ribs from refrigeration and allow to heat up to room temperature while you light the smoker. We use a blend of charcoal, oak and cherry. Allow your smoker to come up to an even temperature (210') with good clean smoke. Place your ribs on the smoker and sit back and relax for the next four hours. Check ribs to make sure they are getting even smoke and heat and that the temperature does not go below 200 or above 225. Some smokers require the more wood and charcoal be added. Using your manufactures instructions ad as directed. NEVER ADD FRESH CHARCOAL WHILE YOU HAVE UNCOVERED MEAT. After four hours remove ribs and ad fresh charcoal and wood to smoker. Baste each rib front and back with Sweet & Spicy Grilling Sauce. Wrap each rib in aluminum foil and place back on the smoker for an additional two more hours. Prepare finishing glaze, if you like your ribs sweet and gooey. Add 1/4 cup of honey to each cup of Sweet & Spicy Grilling Sauce Check for doneness after two hours. The ribs should be very juicy and limp. The meat will pull from the bone when gently pulled. If it just falls of with little resistance it is over-cooked. If it does not pull off very easily, leave wrapped and place on for a little while longer. When done, remove from foil and add glaze to the meat side and place on grill meat side done. While done add glaze to the rib side. After about five minutes, checking constantly to avoid burning, flip over and add more glaze to the meat side and allow about five minutes to put a nice shiny rich dark glaze on the meat. Gather the friends and enjoy! For printable version click here
What you need:
Place steak in glass container or zip lock plastic bag. Pour marinade over steak and sprinkle seasoning generously on top. Flip steak over and repeat process. Let rest for 30 minutes for thinner cuts of meat. For thicker cuts place in refrigerator for an hour or more. The longer the better. Allow enough time for the steak to warm up a little prior to placing on grill. Place meat on grill at about a 45` angle to grill over direct heat. Sprinkle steak again with seasoning. After about 4 minutes turn steak 90` to give it the wonderful diamond grill marks. After about 4 more minutes, turn steak over and repeat the process. Depending upon the thickness, the steak should be about 150` for medium. Place on heated serving platter and allow to rest about 5 minutes before serving of cutting. ENJOY! Variations: This variation is for our favorite teriyaki or bourbon street taste. For a more bold taste marinade with Most Wanted Original or Sweet & Spicy Grilling Sauce for an hour before lighting up the grill. For printable version click here What you need:
Place a large sheet of plastic wrap on your working surface. Place washed potato on plastic wrap and pierce skin several times with a fork. Spray potato liberally with butter spray. Sprinkle with course salt. We like to use kosher or course sea salt if you can find it. Sprinkle liberally with Most Wanted Seasonings and then liberally with parmesan cheese. Flip potato over and repeat the process. When finished, wrap potato with the plastic wrap. Cook in microwave for about 8 minutes, moving and flipping if you do not have a carousal until almost finished. Test doneness by piercing potato with a fork. If it is easy to go to the center of the potato, it is finished. Carefully unwrap potato and place on grill or in oven until the potato skin is a little crunchy. Turn and repeat. Serve with your favorite toppings. ENJOY! For printable version click here What you need:
Open the entire top of the 1/2 can of beer. Place 1 TBLS Seasoning into can. Fill the rest of the can with Marinade almost to the top. Clean and pat dry chicken inside and out. Sprinkle All Purpose Seasoning very generously into cavity of the chicken. Place Beer Can in medium square baking dish. Place chicken on top of Beer Can so that it looks like the chicken is sitting on top of the can and that the can is totally inside the cavity of the chicken. Place the legs of the chicken apart to help secure it in place. Spray the outside of the entire chicken with buttered cooking spray and sprinkle the entire bird liberally with All Purpose Seasoning. Place baking dish with chicken in 375` preheated oven for a hour (times differ depending on size and oven) or until done. It may be necessary to cover parts of the bird (like the upper breast and wings) or the whole bird with aluminum foil to prevent excessive darkening or burning until the chicken is cooked completely. CAREFULLY remove dish and chicken from the oven and place near the sink for easy disposal of excess liquids. THERE IS A LOT OF LIQUIDS inside the bird. CAREFULLY remove can from bird and place the bird on your serving dish and allow to rest for 5 minutes before carving and serving. Hints: The use of a chicken roost to hold the chicken and the beer can is very helpful. We use Buster's Drunk Chicken Roost from www.drunkchicken.com. For printable version click here What you need:
You are not going to believe how easy this is and how great this shrimp tastes on everything. Spray shrimp and cooking surface with butter flavored cooking spray. Sprinkle shrimp with All Purpose Seasonings. Cook for about 2 minutes over medium heat and turn. Spray opposite side with cooking spray and sprinkle again with All Purpose Seasoning. Shrimp is finished when the shrimp is not translucent anymore and is juicy and tender. Great care should be taken to assure shrimp is not overcooked. This shrimp is great all by itself but is even better over a bed of lightly oiled fettuccini or angel hair pasta or in a fresh salad. You'll find your own way to love your shrimp the way you want. ENJOY! For printable version click here
What you need:
Combine all the above ingredients and bake at 350 for 45 minutes. Serve with your best BBQ, Hamburgers, or Hotdogs. Enjoy! For printable version click here
What you need:
Sprinkle the chicken with seasoning both sides. Place chicken in shallow baking dish and pour Orange Juice over top of chicken. Bake at 375 for 45 minutes turning chicken half way thru. Serve with rice or potatoes. Enjoy! For printable version click here Boot Hill Chicken Burrito submitted by Hal Rickards Eastern FL What you need:
In a skillet over medium heat, heat oil and butter. Sprinkle and rub the chicken with seasoning both sides. Cook chicken breast until juices run clear or meat thermometer insert in thickest part reaches 185 degrees. Remove from skillet and set aside. In mixing bowl, combine the first 6 items and mix thoroughly. Cut chicken into bite size pieces and combine with the other ingredients. Set aside 1/3 of the mixture for future use. Set oven to Broil Spoon chicken mixture evenly on tortillas, sprinkle with cheese and a dash of pepper sauce. Fold on both sides of tortillas and roll placing the folded side down on a broiler safe pan or platter. With a pastry brush, lightly coat each tortilla with olive oil. Broil 6 to 8 minutes. Place remaining cheese on top of tortilla and heat until cheese has melted. Place remaining ingredients on top and sprinkle with lime juice and top with sour cream. Serve immediately. For printable version click here
Entertaining? Add this delightful Roll-Up to
your menu.
1/2 tsp.
Most Wanted Armed and Dangerous Hot Pepper Sauce
(or to taste)
1 Chicken Breast
1/4 cup ATHENOS Crumbled Reduced Fat Cheese Spread
1/2 cup
(1/2 of 8 oz tub) Philadelphia Chive and Onion Cream Cheese Spread
4 10 inch spinach-flavored tortillas (or any vegetable
flavored tortilla)
1 cup baby spinach leaves (remove stems)
1 tbs. olive oil
1 tbs. butter
Remove all fat from breast, wash and pat dry, then
thoroughly rub in All Purpose Seasoning.
In a skillet over medium heat, cook chicken breast
until juices run freely or 185 degrees. Set aside to cool. Place breast in
food processor and shred or chop extremely fine.
Mix cream cheese, feta cheese and Hot Pepper Sauce
until well blended. Spread evenly on tortillas; top evenly with chicken and
spinach leaves.
Roll up tortillas tightly; wrap individually in
plastic wrap. Refrigerate at least 2 hours or overnight.
Remove plastic wrap just before serving. Cut each
roll-up crosswise about 1/2 inch thick. Arrange on serving plate and ENJOY.
What you need:
Trim excess fat and silver skin from tenderloin. Mix Seasoning and Brown Sugar together and coat heavily by hand on complete tenderloin. Place tenderloin and seasoning mixture in a zip lock plastic bag and place in refrigerator for a few hours or overnight for better results. Sauté onions and mushrooms with a touch of butter in 2 qt sauce pan until almost tender. Add all other ingredients and 2 Tbls of additional seasonings. Over medium heat, let it cook down until it thickens (about 20 minutes) stirring periodically. Preheat oven at 375'. Sear in frying pan (cast iron preferred) over medium high heat with olive oil until light brown on all sides. Place tenderloin in baking dish and pour in 1/2 the sauce mixture. Bake for about 40 minutes or internal temperature reaches 160'. Remove from oven and let rest for about 5 minutes before slicing on a 30' angle with the grain of the tenderloin. Place on serving platter and pour over the balance of sauce. Garnish as desired ENJOY! For printable version click here
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Southern
Style Smoked Ribs