Hillbilly Krak Sawse "The Original BBQ Sauce"
Recipes for our products!
4-5 lbs beef ribs
2 cups Hillbilly Krak Sawse
1 generous portion of Krak Rub
2 tsp salt
Cut the ribs in 3-4 rib-lets each. Sprinkle with salt. Allow to sit for about 20 minutes then pat dry, add Krak Rub to the amount you desire. Place in fridge for at least 4 hours. Prepare 10-15 lbs of charcoal. Half goes into the grill, the other half goes into the smoker box along with two or three lengths of your favorite dry or semi dry wood. Place the ribs directly over the coals in the grill side to seer them quickly, about 10 minutes on each side. Then move away from the direct heat,close the cover and allow the smoker to come to 200 degrees. Monitor your heat to maintain 200-225 degrees. After an hour slather with Krak Sawse, add more as you like.Cook for about 3 1/2-4 hours. The meat should start to come away from the bone, then you know they are done.Try not to open the smoker to much. When you do open it, have all your items ready and work as quickly as you can. Each time you open it, you should add about 15-20 minutes cooking time to the total. I have allowed for 2 openings in the above time for you but if you open it more, add extra time. Happy eating!!
CEDAR PLANK-GRILLED SALMON
Grilling fish on a cedar plank adds incredible smoky flavor and also means the fish will never stick to the grate. The skin will stick to the plank during grilling, but that’s okay. Just leave it on the plank, and enjoy the rest of the fish. Remember that the cedar planks must soak in water overnight before using. We get our cedar planks from the home improvement center. They cost less than in a grilling store!!
We know it’s not exactly easy to understand what all those terms mean at the sea food department so we’ll simply state that in the Pacific Northwest(to us is the best), late spring and early summer constitutes wild salmon season. So all you really need to look for are signs that state “wild” and “Pacific” and “salmon.” Please what ever you do, DO NOT BUY if from CHINA or any of those other countries over there. USA only!! Not packaged in USA, that usually means it is raised/caught in the other countries and packed on a USA ship docked off their shore. If you have questions, just ask!!
CEDAR PLANK-GRILLED SALMON RECIPE
Special Equipment: Four 1/8-inch-thick cedar planks, 8 to 10 inches long
2 tablespoons olive oil, plus more for the plank
Four 6- to 8-ounce skin-on salmon fillets (or substitute arctic char
2-3 Tablespoons All Natural Hillbilly Krak Rub or All Natural Chipotle Krak Rub (add more if you desire)
1. Soak the cedar planks covered in water for 12 or so hours.
2. Blot the planks dry with paper towels. Soak a new paper towel in olive oil and brush it along one side of each plank.
3. Mix together the oil, and krak rub in a small bowl set aside.
4.Season the salmon with salt to taste and let it rest at room temperature for 15 minutes.
5. Using paper towels, wipe off any moisture that accumulates on the surface of the salmon. Place each fillet, skin side down, on the oiled side of a cedar plank and generously brush the top of each fillet with some of the marinade.
6. Preheat a gas or charcoal grill to medium-hot. Place the planks on the grill, cover, and cook until the salmon fillets begin to split on top, the marinade bubbles, and the salmon is cooked to the desired doneness, about 8-10 minutes, depending on the thickness. (The planks may smolder a little, but that’s okay it just gives smokey flavor to the salmon.) Let the salmon rest a few minutes before wiggling a metal spatula between the salmon skin and the fillet and easing the fillet portion of the salmon from the skin, which will remain attached to the planks. Serve the salmon immediately.
7. Discard the planks after dinner, once they've cooled completely.
SUPER BOWL/FOOTBALL WINGS!!!
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
Remove the wings from the oven and transfer to the bowl and toss with the Hillbilly Krak Sawse. Serve warm.