Category Archives: Recipes

BBQ Recipes

Double Barrel Grilled Cheese Sandwich

 

Grilled Onion mixture Ingredients (makes 1 cup):

1 med-large yellow onion (abt. 10 oz) – diced
1/4 tsp olive oil
1/2 tsp fresh thyme
3 tbsp red wine vinegar
1 1/2 tbsp Cucamonga Cattle Company Double Barrel rub
2 tbsp water
1 tbsp brown sugar
1/4 dried cranberries

 

– heat olive oil in large saute pan over medium heat
– add onion and thyme, cook until begin to soften (10 min)
– add red wine vinegar and Double Barrel rub, cook for another 10 min
– add water, brown sugar and dried cranberries, cook for 20 min or until brown
– remove from heat and cool

 

Grilled Cheese sandwich Ingredients:

16 slices of bread (8 sandwiches)
1 cup onion mixture (above)
1 1/3 cup shredded cheddar cheese
2/3 cup shredded Swiss and/or Gruyere cheese
butter or margarine

 

– lightly butter slices of bread
– for each sandwich, spread 2 tbsp onion mixture and add 1/4 cup cheese
– grill until GBD (golden, brown and delicious)

 

note: grilled onion mixture makes an excellent stuffing for chicken breast or pork loin

 

Thank You, Scott Shimano, Green Card Q for the recipe

Double Barrel Pulled Pork Jalapeño Poppers

When you buy your jalapeno peppers, find medium to large sized ones that feel firm and have no signs of wrinkling.

Be sure to let your cream cheese soften at room temperature. this makes it easier to mix with the other ingredients.

Depending on the size of your peppers and how much you stuff them, you will probably have some leftover filling. If you do, put in small Foil packet and smoke it with the peppers, it makes a great spread for crackers! 

Ingredients

  • 12 large jalapeño peppers whole
  • 2 cups (2 packages) cream cheese softened
  • 1 cup extra-sharp cheddar cheese shredded
  • 1 cup leftover pulled pork
  • 3 Tbsp. Cucamonga Cattle Company Double Barrel Sweet & Savory BBQ Rub
  • ½ cup diced jalapeño pepper
  • 12 slices of good bacon

Instructions

  1. Preheat a charcoal or gas grill to high. Then reduce to a medium heat @ 350 °
  2. Prepare the peppers: Wash and drain the peppers well. Leaving the stem on each jalapeño; cut the upper half off lengthwise. Using a small spoon, scrape out seeds and white parts.
  3. In a small bowl, mix cream cheese and cheddar cheese, pulled pork, Double Barrel Rub and diced jalapeño until well blended.
  4. Stuff the jalapeño by spooning the cream cheese mixture into the halves. 

Less is more with these, fill about even with the top edge of the peppers.

  1. wrap each pepper with a slice of bacon. Use a wet toothpick to secure the bacon, if needed.
  2. Arrange bacon-wrapped poppers directly on the grate, over medium heat, turning occasionally until the bacon is crispy and the pepper is cooked through, about 15 to 20 minutes.

Don’t worry, some of the cheese may ooze out while cooking, that’s okay, it’s BBQ!

Caution: The filling is hot! Cool at least 5 minutes before serving.

Trail Boss Skirt Steak

If you haven’t grilled skirt steak before, now is the time! Understanding how to cook this cut makes it easy to add some festive flair to your dinner any night of the week. This is a little different take on skirt steak, more of a BBQ flavor.

Ingredients

  • 1-1/2 to 2 pounds skirt steak

 

Marinade

  • 1/3 cup Canola oil
  • 1/4 cup Worcestershire sauce
  • Juice of 1 lemon
  • 1 tsp freshly ground black pepper
  • 3 tsp Cucamonga Cattle Company Original All Purpose Trail Boss rub
  • 1 bunch of green onions, chopped
  • 4 garlic cloves, minced

 

Instructions

Marinate the Steak

  • Prepare the marinade. Stir together all marinade ingredients well to combine.
  • Place skirt steak into a gallon-size zipper-lock bag and pour marinade over the steak. Force the air out of the bag, zip it shut, and roll the bag around on the counter top to evenly disperse the marinade around the meat.
  • Place in a container with sides to catch any possible drips, and refrigerate for at least 2 hours and up to overnight.

 

Grill the Steak

  • Preheat your grill to high heat.
  • Remove the skirt steak from the marinade and let the excess drip off.
  • Place the steak on the grill and cook for about 4 minutes on each side. This is a very quick-cooking steak. Keep an eye on it
  • Spot-check the steak’s internal temperature with an instant read thermometer.Skirt steak is best-served medium-rare or medium
  • Pull at 125°F for medium-rare doneness, Pull at 130°F for medium doneness
  • Cover with aluminum foil and let the steak rest for 5 minutes.
  • Slice the meat very thinly against the grain into ribbons.

Serve with corn bread, cowboy beans, and cole slaw, sliced raw onions, dill pickle slices and have a great BBQ, Enjoy!

Prairie Dust Macaroni Salad

Recipe:

1/2 lb elbow macaroni
2/3 cup mayonnaise (Hellman’s / Best Foods only)
1 tbsp. spicy brown mustard
1 tbsp. prepared yellow mustard
4 eggs (hard boiled)
1 cup whole black olives (approximately 1/2 large can)
1 cup dill pickle chips
2-3 large Cebollitas (Mexican green onion)
1 tsp. + 1/2 tsp. Prairie Dust
1 tbsp. olive oil

Prepare macaroni according to package directions. Once cooked until tender, cool and set aside.

Toss green onions with olive oil and 1/2 tsp. Prairie Dust.

Prepare grill for medium heat. Add onions, and cook until tender and exterior begins to char. Remove from heat, chop, and allow to cool.

Cut hard boiled eggs in half. Remove the yolks, place in a large bowl. Chop egg whites, and set aside.

Finely chop the pickles and olives. Set aside.

In the large bowl, combine egg yolks with mayonnaise, both types of mustard, chopped Cebollitas, and 1 tsp. Prairie Dust. Mix until smooth, and no large chunks of egg yolk remain.

Add cooked macaroni, chopped egg white, olive and pickle to dressing, toss to combine. Refrigerate.

Best if allowed to sit for 4-6 hours for flavors to meld. If making the day before, increase dressing quantity by 25-50%, as the macaroni benefits from additional moisture, as it will continue to absorb the longer it sits.

Immediately before service, add additional Prairie Dust to taste.

Thank You, Scott Shimano, Green Card Q for the recipe

Prairie Dust Chicken Bites

Recipe:

Meatballs –
20 oz (1 1/2 lb) ground chicken thigh and/or leg meat
1/2 cup chopped fresh spinach
2 tbsp. chopped flat leaf parsley
1 tbsp. chopped fresh basil
1 tsp. chopped fresh oregano
1/4 cup feta cheese (or similar brined white cheese)
1 1/2 tbsp. Prairie Dust

Combine all ingredients together in a large bowl. The mixture will be very moist. Refrigerate a minimum of 2 hours before attempting to portion.

Cover a cookie sheet or baking pan with aluminum foil. Select a sheet sufficiently large enough to fit 3 dozen meatballs (1 – 1/2 inch). Forming meatballs is best done by hand, as the mixture is too sticky for most scoops/dishers.

Once the meatballs have been hand formed and placed on the cookie sheet, put in freezer a minimum of 4 hours (or until thoroughly frozen). If making meatballs in advance, once frozen, they can be transferred to a freezer bag or similar container for extended storage.

If cooking the meatballs in the oven, freezing is not necessary. However, for grilling, it is essential that they are frozen before cooking.

Set smoker to medium heat (275° – 300°).

Generously coat a pizza screen (18″ is perfect for a Large Big Green Egg) with nonstick spray. Evenly spread the meatballs on the screen, and put the screen on the smoker.

Once the bottom of the meatballs has browned and a crust is formed, flip the meatballs over. Depending on the temperature, each side will take 5 – 7 minutes.

Remove from heat, and serve with yogurt sauce.

– Yogurt sauce
1/2 cup Greek yogurt (Greek Gods plain is recommended as it is quite thick)
1/4 cup sour cream
1/4 cup feta cheese
1 small lemon (juice and zest)
1 tsp. chopped garlic
6-8 whole fresh basil leaves
1/8 tsp. fresh oregano
1 tsp. Prairie Dust

Put all ingredients for the yogurt sauce in a blender, and puree until smooth. Refrigerate until cool.

 

Thank You, Scott Shimano, Green Card Q for the recipe

Prairie Dust Macaroni & Cheese

Ingredients

  • 1 lb. elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 Tbsp. & 3 tsp. Cucamonga Cattle Co. Prairie Dust Seasoning
  • 4 cups milk
  • 1/2 tsp. salt
  • 4 cups (16 oz.) shredded Sharp Cheddar cheese
  • 4 cups (16 oz.) shredded Monterey Jack cheese
  • 2 cups (8 oz.) shredded Mozzarella
  • 2 cups (8 oz.) shredded Mild Cheddar cheese
  • 1/2 cup breadcrumbs (optional)

Directions

  1. Cook macaroni according to package directions, adding 1 Tbsp. of Prairie Dust Seasoning to the water. Meanwhile, melt butter in a large saucepan over medium heat. Add flour and 2 teaspoons of Prairie Dust Seasoning, cook and stir 1 minute. Add milk and salt. Bring to a boil, stirring frequently. Reduce heat; simmer 2 minutes or until sauce thickens. Stir in the Sharp Cheddar cheese, Monterey Jack cheese and the Mozzarella cheese one cup at a time until melted. Stir in cooked macaroni.
  2. Spread macaroni mixture into greased 9 X 13-inch baking dish. Cover with 2 cups Mild Cheddar over macaroni. Sprinkle 1 tsp of Prairie Dust Seasoning over cheese. Top with breadcrumbs if desired.
  3. Bake in preheated 350°F oven 30 to 40 minutes or until lightly browned & bubbly.

Smoked Chex Mix

 

  • 4 cup Corn Chex
  • 4 cup Rice Chex
  • 2 cup white cheddar crackers
  • 2 cup mini pretzels
  • 1 cup honey roasted peanuts
  • 1 stick butter (melted)
  • 1/4 cup maple syrup
  • 3 tbsp Worcestershire sauce
  • 2 tsp each Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs
  • 1 tbsp red rooster hot sauce
  • 1 chunk of Almond Wood

Set smoker to 250-275, add wood chunk

Combine chex mixes, crackers, pretzels and peanuts in a large bowl. In a smaller bowl combine melted butter, maple syrup, Worcestershire sauce, rubs, and hot sauce. Toss everything together evenly, and pour into disposable 1/2 steam pan.

Put on smoker, stirring every 15 minutes. After 1 hr, reduce heat to 225, and cook for an additional 1 – 2 hrs, stirring every 15 min, until the Chex mix has dried and is crunchy.

Season with additional rub to taste.

Thank You, Scott Shimano, Green Card Q for the recipe

Rib Tips

 

  • 4-5 lbs rib tips trimmed from whole spareribs (usually 3 slabs)
  • Worcestershire sauce
  • Cucamonga Cattle Company BBQ Rubs & Sauces Prairie Dust and Trail Boss rubs (1 tbsp of each)
  • 1/2 cup beer
  • 1 cup Green Card Q bbq sauce (split in half) … if using commercially produced thick sauce, cut with beer/apple juice/water
  • 1 chunk of Almond Wood

Set smoker to 275-300, add wood chunk

Splash Worcestershire on rib tips, coat evenly. Apply thin layer of rub to tips, allow to sweat at room temperature for 30 min – 1 hr.

Put rib tips on smoker for 2 1/2 hours. Remove from smoker, chop into bite sized pieces. Put in foil pan with 1/2 cup beer and 1/2 cup thin bbq sauce, cover with aluminum foil.

Return tips to smoker for 1 hr covered. After 1 hr, remove foil from top. Stir after 15 min. After 30 min uncovered, stir and add remaining 1/2 cup bbq sauce. Stir after 15 min.

Remove from smoker once rib tips are tender and sauce has started to reduce. Add small amount of Prairie Dust as a finishing rub.

Thank You, Scott Shimano, Green Card Q for the recipe

Deviled Eggs

  • 12 hard boiled eggs, peeled and refrigerated
  • 6 tbsp mayonnaise
  • 3/4 tsp spicy brown mustard
  • 1/4 tsp Cucamonga Cattle Company BBQ Rubs Prairie Dust rub
  • chives
  • Cucamonga Cattle Company BBQ Rubs Trail Boss rub
  • 1 chunk of your preferred wood

Set smoker to 200-225, add wood chunk

Place cold hard boiled eggs on smoker for 45 min – 1 hr. Remove eggs from smoker, and refrigerate.

Once cooled, cut eggs in 1/2, place yolks in a bowl. Add mayonnaise, mustard, Prairie Dust rub and finely chopped chives (to taste). Mix until well combined, and then pipe into smoke egg shells.

Add light dusting of Trail Boss rub to top, and serve

Thank You, Scott Shimano, Green Card Q for the recipe

Beer Can Chicken

  • 1 large whole chicken (4 to 5 pounds)
  • 1 tablespoon olive oil
  • 5 tablespoons Cucamonga Cattle Co. Original Trail Boss , Prairie Dust or Double Barrel BBQ Rub
  • 1 can your favorite beer (12 ounces)

Remove and discard the fat just inside the body cavities of the chicken. Remove the neck and giblets. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the Cucamonga Cattle Co. rub inside the body and neck cavities, Rub chicken with oil and Sprinkle another 3 tablespoon rub all over the skin of the bird. If you wish, rub 1 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium.

If you want to add a smoke flavor, add 1 to 2 cups of  wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.

Pop the tab on the beer can. Pour out the top inch of beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side after 1 hour.

Using tongs; lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. Let stand for 5 minutes, remove and discard can
(Be careful not to spill hot beer on yourself.) and carve bird.

To set up you charcoal grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 briquettes to each side after an hour of cooking.

Trail Boss Smoked BBQ Beans

  • 2 – 16 oz. cans of baked beans (Drain sauce out of cans and discard.)
  • 1 1/2 cups of your favorite BBQ sauce
  • 1/2 cup packed brown sugar
  • 1/3 cup chopped onion
  • 1/4 cup Cucamonga Cattle Co. Trail Boss BBQ Rub
  • 1 ½ cup chopped **smoked pork or brisket

(Or you can use 5 strips of cooked bacon)

Serves 8 – 10
Combine beans, BBQ sauce, meat and onions in an aluminum-baking pan. Sprinkle brown sugar and Cucamonga Cattle Co. Trail Boss BBQ Rub on top. Place in smoker Uncovered at medium heat (225°F- 275°F.) for about 90 minutes or until heated though. You can also use your oven if you don’t have a smoker available. Increase oven temperature to 325°F and Cover the beans with foil for the first 30 minutes of cooking,then remove for remainder. the cook time stays the same.
**Next time you smoke a pork shoulder or brisket put some away in a freezer bag for use in your beans

BBQ Brisket

  • 1 – Whole Brisket
  • Kosher Salt  (do not use iodized salt, it will discolor the meat)
  • Black Pepper
  • Cucamonga Cattle Co. Trail Boss BBQ Rub

Rinse your brisket and pat dry with paper towels. Trim the fat cap to about 1/4 inch and  apply salt and pepper liberally but not thick and then Cucamonga Cattle Co. Trail Boss rub over the entire brisket. It will look like too much but it will mellow out in the cooking process and half of it will be on the fat.

It doesn’t make a huge difference how you cook as long as you have a good low long-time steady heat; it can be wood, electric or gas. What you want is a good stead low fire with a temperature of around 225°.

Put on your cooker it fat side up (or down, it doesn’t really make a difference) for 1 1/2 to 2 hours per pound. Use a Digital probe thermometer to keep track of the temp.

Apply heat and smoke (Hickory, Oak, Cherry, etc..) for the first 3 to 5 hours of cooking, after that the smokes starts to become bitter, apply only heat beyond that.

* Good smoke will be thin and blue, kind of hard to see and will give a sweet flavor & that’s what you want, try to stay away from thick white smoke is too much and will impart a bitter taste.

When the internal temperature reaches 165°, wrap the brisket in a double layer of aluminum foil and return to cooker. When the internal temperature reaches 195°-200° remove the brisket from the cooker and let rest for 1-2 hours in a towel lined cooler, this allows the juices to re-distribute thru the meat.

Don’t forget the presentation of your brisket, remember people eat with their eyes first. Whether you’re cooking for your wife & kids or your mother-in-law or your next door neighbor or if you are in a competition cook-off, a brisket that is half bad, will become extra good if it is sliced and presented right. Always slice your brisket across the grain of the meat, starting on a corner of the flat. This is very important as it makes it a tenderer slice of meat. Don’t worry about the fat, people don’t have to eat it and it keeps the meat moist. Use the juice in the foil to dip your slices in just before serving.

You will get a (smoke) ring of 1/32 to 1/2 inch most time. The smoke ring is the result of a chemical reaction between smoke & Air (nitrogen). This doesn’t make a big different in the taste of your brisket but does make a better-looking brisket. Seasoning will make a difference in the size of your ring.

Remember, a good BBQ brisket doesn’t need a sauce poured over it, always serve it on the side.