Jack Daniels Barbecue Sauce

Jack Daniels Barbecue Sauce

If you like your barbecue sticky, gooey, and spicy, this sauce is a must for your backyard arsenal.

1/2 C Jack Daniels whiskey

1/2 White onion, chopped

4 CLOVES Garlic, minced

2 C Ketchup

3/4 C Dark molasses

1/2 C Brown sugar, packed

1/3 C White vinegar

1/4 C Worcestershire sauce

1/4 C Tomato paste

1 Jalepeño chile, minced

1/2 TBL Salt

1/2 TSP Fresh ground pepper

1/2 TSP White pepper

2 DASHES Tabasco Habanero sauce

1-2 DROPS Liquid Mesquite Smoke

1. Sauté onion, garlic and bourbon in a medium saucepan until onion and garlic are soft, translucent and starting to brown, about 8 minutes. Add all remaining ingredients, bring to boil, reduce heat to medium. Simmer for 20 min. stirring constantly. Strain if you want a smooth sauce. Makes 4 cups.

Mad Coyote Joe’s Twelve-turn Buttermilk Biscuits

Mad Coyote Joe’s

Twelve-turn Buttermilk Biscuits

If you're wanting to start baking bread this is a good place to start.

My friends from east Texas tell me the secret to a great biscuit is cold buttermilk, and only kneading the dough twelve times.

2 C Self-rising flour, sifted

1 TSP Baking powder

1/2 TSP Salt

2 TBL Unsalted butter, very cold

2 TBL Vegetable shortening, very cold

1 C Buttermilk

1. Place pizza stone in grill and light all burners and set to lowest setting.

2. Before measuring out your flour, stir it up with a fork.  Sift the flour, baking powder and salt into a bowl.  Cut in the butter and shortening with a pastry cutter until flour mixture resembles a coarse meal.  Add the buttermilk a little at a time, mixing gently with your finger tips until dough  forms a loose ball. Place the dough on a lightly floured surface and need exactly twelve times.

3. Roll the dough 3/4" thick.  Cut the biscuits out with a 2" biscuit cutter, making sure that you dip the cutter in flour between each cut and that the cutter is very sharp, or the edges will seal and not rise correctly.

4. Check the heat in your grill.  Look for a temperature of 400º to 450º, but no more( in the oven is also fine.)  If your grill is hotter they will burn on the bottom and be doughy in the center. Once the temperature is correct, turn off the burners directly below the pizza stone.  Place the biscuits on a non-stick cookie sheet and place the cookie sheet on the pizza stone.  Close the lid and let the biscuits bake for fourteen to fifteen minutes.  Serve immediately.

Chimichurri Sauce

Chimichurri Sauce

If you love grilled meats, especially beef, this amazing sauce from Argentina.  The Argentineans say, “Chimichurri would make nails taste good!”

Use liberally over steaks, Prime Rib, Grill Roasted Tri Tip, Slow smoked pork.

1 cup fresh Italian parsley (Some recipe use cilantro or a combination of both)

3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

2 teaspoons ground cumin

1 teaspoon salt

1/2 tablespoon minced garlic

1/2 tablespoon red pepper hot sauce

Directions

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Makes 1 -1/2 cup

The Best of Grill Roasted Beef

The Best of Grill Roasted Beef

While I’m painfully aware that this post will bring many negative comments, I want to tell you about the Grilled beef recipe that gets more request than any other I make.  I have heard several hundred times, over the thirty plus years that I have been serving this, “That’s the best grilled beef I have ever eaten!”

I developed this recipe over the course of a few years back in my twenties.  It was one of the early recipes that really got people’s attention.  It represents one of my core cooking beliefs, good fresh ingredients prepared well, with a little thought and direction will serve you much better than the current gourmet craze ingredients.  In short, just make some good home cooking, with your own little twists!

Mesquite Roasted Tri Tip of Beef with Joe’s World Famous Mexican Dark Beer Marinade

1 3-Lb. Tri Tip roast

Marinade:

3/4 cups soy sauce

1/2 cup Dark Mexican beer

1/3 cup olive oil

3 Tbl. white vinegar

1/2 diced white onion

1 Tbl. Crushed red chile

1 Tbl. Italian seasoning

3 cloves garlic minced

1 tsp. dark brown sugar

1 tsp. Fresh ground black pepper

Whisk all ingredients together in a non-reactive bowl.  Add Tri Tip and marinate overnight turning every couple of hours. Grill roast until a digital thermometer reaches 128°f when inserted at the thickest part of the tri tip.  Remove from heat and allow to rest for 10 minute before slicing across the grain.  It’s even better cold, the next day, although when it taste this good, leftovers are hard to come by

Serves 6-8

Chef Kathy’s Rainy Day Brisket

Chef Kathy’s Rainy Day Brisket

In the winter or on days when we don’t feel like firing up the smoker, my wife Chef Kathy makes this simple brisket in the oven.  It’s fantastic.  Kathy says the secret is to use a heavy French or Dutch oven that seals well, holding in the moister.

This recipe can be doubled for a whole brisket.

1 Beef Brisket, flat  (Brisket comes in two cuts the flat and point)

½ cup Soy sauce

2 (or 3) bottles of Modelo Negro or your favorite dark beer

1 Bottle of your favorite barbecue sauce (I like bill Johnson’s Mesquite flavor)

3 cloves of garlic, chopped fine

1 Tbl brown sugar

Place the brisket in a large cast iron Dutch oven.  Mix all other ingredients well and pour over the brisket.  Start with 2 beers and if the sauce does not completely cover the brisket add another beer.  Place the lid on the Dutch oven and bake for 4 hours at 375°f.  Slice or shred the beef and mix with sauce in bottom of the pan.  Serve on fresh French bread or onion roll.

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

If you love Barbecue and spicy foods this Caribbean twist on Barbecue Sauce will blow your mind! It easy to make and absolutely delicious. If you want the heat over the top use the whole Habanero and the seeds and veins. It works very well on any grilled or slow smoked, pork, beef, poultry or for a real Island treat try it on deep pit roasted Cabrito (goat).

2 TBL Safflower oil

2 Large white onions, peeled and diced

2 TBL Fresh ginger, grated

5 CLOVES Fresh garlic, minced

1 C Meyers Dark Jamaican Rum

1 C Catsup

1/2 C Red wine vinegar

1/2 C Dark molasses

1/4 C Dark brown sugar

1/2 Habanero pepper, seeded and minced

1 TBL Ground allspice

PINCH Mace

Salt and pepper to taste

1. Sauté the onions in hot oil, in a medium saucepan, until translucent. Add the ginger and garlic, and sauté for about 1 minute more to allow flavors to blend.

2. Add the rum, catsup, vinegar, molasses, brown sugar, Habanero, allspice, and mace. Bring to a full boil, reduce heat and simmer for 1/2 hour. Remove from heat, season, allow to cool.

The Devil's Pasta Salad

The Devil's Pasta Salad

This is the Pasta salad we’ve been serving for the past 25 years. This is the recipe that is most requested by vegetarians the flavors are amazing! Try it at your next barbecue or pool party.

Vinaigrette

1/3 C Red Wine Vinegar

1/2 C Chopped Cilantro

1 1/2 TSP Dijon Mustard

1 1/2 TSP Dark Brown Sugar

2/3 C Olive Oil

2 CLOVES Garlic, minced

1 1/2 TSP Salt

1 TSP Ground Black Pepper

Salad

3 C small pasta (orzo is a good choice!)

1 Yellow and Red Bell Pepper cut into 1/4" pieces

2 Habanero Chiles Diced (add the seeds for unreasonable heat)

1 C Whole, medium, pitted, olives

1 C Golden Raisins

1/2 C Chopped Italian Parsley

1/3 C Diced Red Onion

10 OZ Frozen Sweet Peas, cooked and chilled

Salt and Pepper to taste

1. Cook the pasta in salted boiling water for 8-10 minutes until just tender.

2. Remove from water, rinse well in warm water and drain.

3. In a large salad bowl whisk all vinaigrette ingredients except oil together and then drizzle in the oil while whisking.

4. Add the orzo and toss well.

5. Add all other ingredients, toss again.

6. This salad is best if chilled over night in the refrigerator to allow the flavors to marry.

7. Serve at room temperature.

Jalapeno Mustard with Lime & Wasabi

Jalapeno Mustard with Lime & Wasabi

I made this recipe for grilled brats, but I just love it with leftover grilled beef or pork on a sandwich.

1/3 C Dark mustard seeds; Use caution with fresh-ground mustard powder, it's very acidic and can burn

1/4 C Water

1 TBL White vinegar

1 TBL Lime juice

2 TSP Wasabi powder

1 TBL Dark brown sugar

2 Jalapeno chiles, seeded and minced

2 CLOVES Garlic, minced fine

1/2 TSP Kosher salt

1. Coarse-grind mustard seeds with a spice grinder.

2. In a small mixing bowl, combine mustard, water, vinegar, lime juice, and Wasabi powder. Stir well and allow to stand for 2 hours for flavors to blend.

3. Add all other ingredients; mix well.

4. Makes 3/4C mustard.

Eastern North Carolina Pulled Pork Sandwich

Eastern North Carolina Pulled Pork Sandwich

This is the authentic Eastern North Carolina Pulled Pork sandwich that is a staple of the South. If you live in North Carolina or the surrounding states you know there is an ongoing argument between Eastern and Western North Carolina Barbecue Sauce; as to which is better. The Eastern being vinegar based and the Western being Tomato based. I’ve said it before and I’ll say it again, “There ain’t but two people, in this part of the country that know about proper barbecue, and I’m both of them!” Having said that I can tell you the Eastern is far superior. The sandwich comes piled high with savory pulled pork wet with the vinegar BBQ sauce and a generous mound of the coleslaw. The true aficionado then splashes the sandwich with a blast of Louisiana Hot sauce

Pulled Pork Rub

1/4 C Ground Ancho chile powder, mild New Mexico chile powder or paprika

1 TBL Dark brown sugar

1 TBL Ground cumin

1 TBL Kosher salt

1 TBL Sugar

1/2 TBL Fresh ground black pepper

1 TSP Cayenne pepper

Sauce

3/4 C White vinegar

2 TBL Louisiana hot sauce

1 TBL Brown sugar

1 TBL Sugar

1 TBL Kosher salt

1 TSP Crushed red chile

1 TSP Fresh ground black pepper

1/2 TSP Cayenne pepper

Coleslaw

3/4 HEAD Green cabbage, shredded

1/4 HEAD Purple cabbage, shredded

3 Carrots, grated

1-1/2 C Heavy mayonnaise

1/2 C White vinegar

1 TBL Celery seeds

Salt & pepper to taste

Pulled Pork Rub

1. Mix together well. Rub over roast, and allow to rest for 20-30 minutes, or if time allows wrap in plastic and let the rub do it’s magic overnight in the regenerator, before smoking.

2. Makes enough rub for a 4-5 pound pork shoulder.

Barbecue Sauce

1. Mix in a glass bowl and cover.

2. This sauce will keep fresh in the refrigerator for 2 months.

3. Makes 1 1/2 cups

Coleslaw

1. Mix the cabbage and carrots together.

3. Whisk together all other ingredients.

4. Stir the dressing into the cabbage and mix well.

5. Refrigerate before serving.

Slow smoke the shoulder, indirectly with pecan wood and cherry wood, chips soaked in an inexpensive white wine with citrus peelings. Once the internal temperature reaches 192°f. Remove the shoulder and allow a half hour resting period with a cover or foil drape. Using two forks shred the meat add the sauce and mix well. Let flavors marry for 20 minutes before making sandwiches.

Makes about 12 sandwiches.

Caprese Salad

As it gets hotter I'm always looking for something to eat that will refresh without stuffing. This classic salad is just right for a warm summer evening listening to the quail and enjoying a beautiful Arizona sunset with my wife of 31 years. Add a good, cold, crisp Chennin Blanc and who knows?

Caprese Salad

I’ve added the balsamic vinegar to this, I like the extra sweet bite. This salad is great either way.

8 OZ Water Buffalo Milk Mozzarella, sliced thin

3 Large Plum or any “garden fresh”, Tomatoes, sliced thin and salted lightly

1/2 C Fresh basil, finely chopped

Fruity olive oil

Balsamic vinegar

Kosher salt

1. On a serving plate, arrange the mozzarella and tomatoes in circles, exposing at least half of the slices...a slice of tomato then a slice of mozzarella then a slice of tomato, and so on. Sprinkle with salt, basil, olive oil and then balsamic vinegar. Let stand for 10 minutes and serve with a good red wine.

2. Serves 6-8.

Bacon Black Olive Potato Salad

Bacon, Black Olive, Potato Salad

We started making this amazing potato salad about 25 years ago. My younger sister Suzie came to work for us at our little Café; The Mad Coyote Café. Kathy ran the place and Suzie showed us how to make this. We knew right off that it would be a big hit. Suzie had made it for a sandwich shop she had worked at in Tucson where it (the potato salad) won the best of Tucson award several times. After we closed the café one of the comments our old customers would make was how they missed that Potato Salad. We have been serving it, at our functions, ever since.

8 Lbs. Russet potatoes

4 sticks celery, chopped

1 bunch scallions, chopped

1/2 green bell pepper, chopped into 1/4 inch cubes

1/2 red bell pepper, chopped into 1/4 inch cubes

1 Lb. bacon fried crisp, drain and crumble

2 - 2 1/4 oz can sliced black olives, drained

2 cups heavy mayonnaise

2 tsp. yellow mustard

Celery salt and pepper to taste

Boil potatoes, with skin on, until tender, 30 to 40 minutes. Remove

potatoes from water and let cool overnight in the refrigerator. Peel

potatoes and cut into 3/4 inch cubes.

In a large mixing bowl combine mayonnaise, mustard, olives, bacon, bell

pepper, scallions, and celery. Mix well and then fold in potatoes. If

needed add a little more mayonnaise. Celery salt and pepper to taste.

Serves 12 to 15.

Mad Coyote Joe's Secret Barbecue Sauce Recipe

We've all heard about a broken down, Barbecue Joint on a dusty, back road with an old guy in overalls,working the pit. In this tale, the person telling the story says that the guy at the pit told them about his secret barbecue sauce recipe that his uncle shared with him on his death bed, swearing him to never give the recipe to anyone out of the family.... blah blah blah!

I've been told this story in different forms for the past 50 years.

Below is the best BBQ sauce recipe on the planet. If it makes you feel better, swear an oath to your uncle Joe, not to give this out!

Joe's Gooey, Sticky, Secret Recipe, Barbecue Sauce

My daughter Katie always asks for Baby Back Ribs with this sauce for her Birthday.

This recipe is for about 4 RACKS of baby-back pork ribs.

1 C Pepsi Cola

1 C Tomato sauce

1/2 C Dark brown sugar

1/2 C Dark molasses

1/2 C White vinegar

1 6-OZ CAN Tomato paste

1/4 C Sweet butter

1/4 C Worcestershire sauce

2 TBL Balsamic vinegar

2 TBL Maple syrup

1 TBL Dry mustard

1 TBL Mild New Mexico chile powder

1/2 TBL Kosher salt

1/2 TBL Fresh-ground black pepper

1 TSP Wasabi powder

1 TSP Summer savory

1 TSP Marjoram

1 TSP Granulated garlic

1 TSP Onion powder

2 DASHES TabascoÆ Habanero Sauce

1. Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.

Grilling Vegetables MCTV

Grilling Vegetables is easy. The problem is, the moister content of vegetables is too low so they burn before they can become fully cooked. The answer is, to make a basic vinaigrette and to toss the vegetables in the vinaigrette before grilling.

Basic vinaigrette

½ cup Extra Virgin Olive oil

Juice of ½ fresh lemon

3-5 cloves garlic, smashed

Pinch of Italian Seasoning

Pinch of crushed red chile

1 tsp. dark brown sugar (optional)

1 tsp. Dijon mustard

kosher salt and fresh ground black pepper to taste

Whisk it all together and toss the vegetables well before grilling.

Just keep a few things in mind hard vegetables like winter squash, beets or carrots take about twenty minutes to become soft enough to eat so start them first and when they start to soften add the other vegetables. Secondly the oil in the vinaigrette will flare up so keep an eye on the vegetables while they are directly over the fire. Once they are browned or grill marked enough move them away from the direct heat. Please send any thoughts, comments or questions and I’ll answer ASAP. I hope you enjoy these videos and please share them with your family, friends and online social networks.

Warmly,

Mad Coyote Joe

Extreme Grill Lighting and Cleaning MCTV

Extreme Grill Cleaning and Lighting

Okay, you’re having a party in the backyard. You’ve marinated your famous Pollo Asado overnight and you’ve lit the grill. Everyone’s there and hungry. You go outside to toss the chicken on the grill and it happens… The grill’s not getting hot. The charcoal is lit but not really going… this happens to everyone. A clean charcoal grill is a grill that will perform well. In today’s video we see how to clean and light the grill… with blow torch!

Check your homeowners insurance before trying this as people have burnt their houses down!

Mad Coyote Joe

Choosing the Right Knife MCTV

They say you can tell a professional by their tools. This is especially true in the kitchen. There are so many cheap, new, poorly made and thought out and unnecessary kitchen gadgets and tools on the market promising that “You’ll cook like a pro,” that are just plain a waste of time. This is not to say that all of them are garbage. With the advent of new materials and designs, there are many that perform as promised. So how do we sort this out?

Start with the basics and remember anything that sounds too good to be true, most likely is! Never has this applied so much as in the case of kitchen knives. A good basic 10 inch kitchen knife starts at about$100.

Recently, Arch, a friend of mine stopped by our local coffee house. Upon seeing me he went back out to his car and came back in with a new set of knives from the local warehouse store. It had eight different kitchen knives and a set of eight more steak knives… all for $99! What a deal. I asked Arch why he was getting new knives, he said all of our knives are old and dull. I asked if he would bring them to coffee sometime so I could look at them and he said, I brought them to see if you knew someone that could use them (He’s like that). He pulls out a box that is full of the finest knives available.

I asked, “How long a go did you have these sharpened?”

He said, “We’ve never had them sharpened.”

Okay… this is how knives are meant to be used. Good knives come sharp and they have a long, round tool that comes with them. The tool is called steel; its purpose is to keep a sharp knife sharp for a longer period of time. In most residential kitchens the knives should be sharpened by a pro about once a year. Just look online for “Knife Sharpener” in your area.

Oh and my friend Arch had his wonderful knives sharpened. They are great and he took the “Deal” back.

Warmly

Mad Coyote Joe