Tag Archives: Cucamonga Cattle Company

Prairie Dust Macaroni & Cheese

Prairie Dust Mac & 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

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

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

smoked-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┬áPrairie 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