meat-shot-glasses

Meat Shot Glasses

Dave DeWitt Leave a Comment

This recipe appears in the Burn! Blog article ManBQue: Shut the F%ck Up and Grill, courtesy of ManBQue.com. Serve filled with Homemade Bacon Vodka, recipe here.

Ingredients

Equipment:
Stainless steel shot glasses with no logos or designs on them (unless you don’t mind toxic fumes).

1 lb. ground beef, 80/20, ask the butcher for double ground (should yield 8 shot glasses)
2 jalapeño peppers, seeds removed and minced
5 cloves garlic, minced
2 tsp. celery salt
1 tsp. pepper
1 tsp. arbol chile powder

Instructions

1. Blend all of your ingredients together in a medium bowl.
2. Make 8-1/8 lb. balls of your mixture (heh, heh, we said ‘balls’).
3. Gently pack the meat around the shot glass, make sure it gets around the whole glass and has no punctures or breaks.
4. Place on the grill, open side down.
5. Evenly sear the meat around the glass then place them on the top rack of the grill for about 7 minutes.
6. Fill your shot glasses with homemade bacon vodka, or use the vodka to make a bloody Mary.

bacon vodka

Homemade Bacon Vodka

Dave DeWitt Leave a Comment

This recipe appears in the Burn! Blog article ManBQue: Shut the F%ck Up and Grill, courtesy of ManBQue.com. Serve in Meat Shot Glasses, recipe here.

Ingredients

1 lb. Maple cured bacon
1 liter of Absolut vodka

Instructions

1.Cook bacon, I used a microwave with paper towels to absorb the excess fat.
2. Place bacon into vodka. Seal and let sit for 7-8 days.
3. Place vodka into the freezer for 2 hours, to allow the fat to coagulate.
4. Strain vodka through a cheese cloth to remove fat.
5. Strain vodka 1 or 2 more times through a coffee filter

pig slather

Pig Slather

Dave DeWitt Leave a Comment

This is a Memphis-style sweet sauce that works well on ribs, pulled pork and chicken.

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

Ingredients

1 tablespoon unsalted butter
1/4 cup chopped yellow onion
1 1/2 cups good-quality ketchup
1/4 cup chili sauce
3 tablespoons light brown sugar
3 tablespoons dark molasses
2 tablespoons prepared yellow mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chile powder
1/2 teaspoon granulated garlic
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper

Instructions

In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes). Add the remaining ingredients, then stir well to incorporate. Reduce the heat and simmer, partially covered, for 15 minutes.

blue corn flautas

Blue Corn Flautas

Dave DeWitt Leave a Comment

This recipe comes from Dave DeWitt’s book, The Southwest Table. The word “flauta” (flaow-tah) means “flute” in Spanish, an allusion to the rolled shape of the tortillas in this dish.

Ingredients

1 pound ground beef
1/2 cup chopped New Mexican green chiles that have been roasted, peeled, seeds and stems removed
1 red bell pepper, seeds and stem removed, julienned
1 yellow bell pepper, seeds and stem removed, julienned
1 onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon cumin

12 blue corn tortillas (substitute regular yellow corn tortillas if you don’t have blue corn tortillas on hand)
Vegetable oil for frying

Garnishes:
1 cup of your favorite salsa
1 cup grated cheddar cheese
1 cup shredded lettuce
1 cup guacamole
1 cup chopped tomatoes

Instructions

Brown the beef in a skillet and drain the excess fat.  Add the chiles, bell peppers, onions, salt, cumin, and cook until the onions and bell peppers are soft.

In another skillet, fry the tortillas in the oil for a few seconds until soft.  Remove and drain on paper towels.  Place the beef mixture in the center of the tortillas, roll up the tortillas, and secure with toothpicks.  Fry the flautas in oil until crisp.

Set the flautas out in a pan, and let your guests top with the lettuce salsa, cheese, guacamole, and tomatoes.