Oh Honey Teriyaki glazed Chicken Thighs

6 Chicken thighs with skin, cut to nice squares or rolls

Combine the following:

1 cup Moore’s Marinade Teriyaki

1/2 cup Honey

1/2 cup water-

1 tsp. Each of granulated garlic, season salt, pepper (for additional heat add ½ tsp of cayenne pepper)

Save half in bowl for glace, other half use to marinade chicken thighs

Reserve half of marinade for glaze do NOT use marinade used on chicken.

Wash chicken thoroughly in cold water. Trim Chicken thighs to nice squared or roll pieces for appearance, cutting off excess skin.  Combine the remaining marinade ingredients in a bowl, and whisk until well-blended. In a large, seal-able container or sealable plastic bag, pour HALF the marinade and place chicken pieces in container.  Reserve remaining MARINADE and place in refrigerator.  Cover chicken thighs and refrigerate for 1.5 hours. Turn pieces over, and refrigerate for another 1.5  hours minimum for total of 3 hours.  Prepare Charcoal grill by cooking indirect- with Charcoal on one side of grill, chicken skin side up.   You will need to cook the chicken for about an hour or longer depending on grill temperature (or until the internal temperature reads 165-170),  important to keep your temperature no more than 300 degrees.  Turn chicken every 12-15 minutes, but do not pierce the skin. Use tongs. While chicken is cooking, bring marinade on the stove to a boil, for finishing glaze to put over the chicken, when it is nearly done. Do not put it on the meat too soon, or it will burn. When chicken is almost done, glaze both sides, cooking for a few more minutes to caramelize the glaze. Remove from grill. Allow chicken to cool about 5 minutes before serving.

The Whole Piggy

Need Ice chest fill with mixture of ice and water mixture in marine cooler of 100 quarts or bigger, big enough to submerge

pig completely.  Start with 4 bags of ice add water to ice, some will melt while adding water.  If weather is warm you might need more ice to get water to below 40 degrees- you will also  need digital oven probe to monitor water and add ice during time pig is soaking .

then add the following for pig brine to add flavor.

1 cup of Pickling Salt

1 Cup Brown Sugar

2 Cup of Moore's Original Marinade

1/2  Bottle of lemon juice

1/2 Can of Pineapple

1 Cup of Garlic

2 Onions

1 Cup of Peppercorns- Pepper

1/2 cup Chili Powder

Let Pig soak for 20- 24 hours, very important you monitor temperature. Pull pig from brine, dry off completely then apply

Head towards heat source if off set smoker.  Smoke skin side down 6 hours,  skin side up 3 hours. Pig is done when meat probe inserted in thickest part of shoulder reaches 195.

Smoke with combination of Apple and Hickory wood.

Heath Bar Cake

1 box of German Chocolate Cake mix

1 can of caramel

1  16 ounce Cool Whip

1 can of sweetened condensed milk

4 Heath Bars

Place Heath bars in the freezer.   Prepare the cake as directed on the package.  After cooling, poke numerous holes over entire cake with the handle of a wooden spoon.  Pour caramel and sweetened condensed milk all over the cake and into the holes.  Icing the cake with the Cool Whip.  Remove Heath bars from the freezer and crush them with a hammer or meat tenderizer.  ( The Heath bar is easier to crush when it is frozen.)  Sprinkle crushed Heath bar all over the cake and serve!!

Cream cheese filled Chocolate Covered Strawberries

Large strawberries

1 package of semi-sweet chocolate chips

1 container of Philadelphia vanilla cheesecake filling

2 tablespoons of heavy cream

1 tablespoon of butter

Slice of  the green tops of the strawberries, leaving a flat surface.  Remove center of the strawberries with a paring knife or the small end of a melon baller.  Do not remove too much of the center or the filling will fall out. 

Scoop the cheesecake filling into a zipper bag and cut of one tip of the bag.  Pipe the filling into the strawberries.  Place strawberries into the refrigerator to allow the filling to set. 

Meanwhile, place chocolate chips, butter and heavy cream in a pan and melt until chocolate chips are just barely melted.

Cool slightly to about 100 degrees.  If the chocolate is too hot the filling will fall out into the chocolate.

Remove strawberries from refrigerator and dip the strawberries into the chocolate on the filling side.  You will be holding the end of the strawberries that is normally dipped.  Place strawberries on wax paper and allow to set.  

•  Olive oil cooking spray
• 2 pounds smoked chicken 
• 30 oz canned black beans, rinsed and drained
• 3 cups fat-free sour cream
• 2 cups shredded reduced-fat Mexican-style cheese, divided
• 8 oz chopped green chilies, two 4-oz cans
  
• 2 Tablespoons ground cumin
• 1/2 teaspoon black pepper
• 12 medium corn tortilla(s), cut into 2-inch strips
• 1 cup salsa, mild, medium or hot
  
  
• Smoke one 6 pound or larger chicken, till breast reaches 165 internal temperature.  Pull meat from chicken (watch for bones on legs when pulling, use separate pan to put chicken meat in.)  One chicken should give you about 2 lbs of smoked meat.  After pulling chop into 1-inch pieces.

• Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
  
  
• Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
  
  
• Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
  
  
• Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
  

Touchdown Burgers

2 lbs of 80 percent lean ground chuck

1/2 tsp table salt

1/2 tsp ground black pepper

1/2 tsp granulated garlic

3 tsp of Moore’s Marinade Original

2 large slice Big Sky white sandwich bread, crust removed, chopped 1/4 inch pieces– 3/4 cup

3 Tbs whole or vitamin D milk

4 slices of Swiss or American Cheese

4 hamburger buns

Prepare Charcoal grill by cooking direct- with using indirect method of Charcoal grilling,  covering 1/2 of grill for high heat, leave 1/2 of grill for cool zone on grill if you need to move Burgers for flair ups, temperature control etc.  Mash bread and milk in large bowl with fork until blended.  Stir in salt, pepper, garlic, and Moore’s Original Marinade.  Break up Ground Chuck into small pieces over bread mixture. Using fork lightly mix together until mixture is cohesive.  Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form ball. Gently flatten into 3/4-inch-thick patty; press center of patty down until it is about 1/2 inch thick, creating a depression in each patty. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Add cheese (if using) on burgers about 2 minutes before they reach desired doneness on cool side cover grill to melt cheese.

Best Ribs in the Universe (BRITU)

As appeared on www.bbqforum.com with permission from Mike Scrutchfield

Marinade

1 Cup Pineapple, 1 Cup Apple, ½ Cup Brown Sugar, 1 Cup Brown Sugar, ¼ Cup salt, ½ Cup Moores, 2 Table Hot sauce, 1 Table dry mustard, 1 Cup Apple Vinegar, 2 Table rub,  2 TableGarlic, 2 Table Onion, 1 chicken bullion.  Use to baste

This recipe and cooking procedure won the prestigious title "Best Ribs in  the Universe" at the 1993 American Royal Bar-B-Que contest as the Overall Grand Champion. They also took "Reserve Grand Champion" at the 1994 American Royal. This is the largest Bar-B-Que contest in the World. Enjoy!

Meat: IBP Brand Loin Baby Back Ribs. 1 3/4 - 2 lb. Size. Membrane on the inner (Stomach) side removed. All excess fat trimmed.

Dry Rub: Mix all ingredients thoroughly and store unused in moisture proof container

1 Cup Sugar
1 Cup Non-Iodized Table Salt
½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp. several hours, or slightly warmed
5 Tablespoons + 1 Teaspoons Chili Powder
2 Tablespoons + 2 Teaspoons Ground Cumin
4 Teaspoons MSG (Accent)
4 Teaspoons Cayenne Pepper
4 Teaspoons Black Pepper freshly ground (important)
4 Teaspoons Garlic Powder
4 Teaspoons Onion Powder

Sprinkle Meat 2 hours before cooking with rub and allow meat to come to room temperature. Do not over-season. A good overall dusting of the spices is all that's needed. The spices will become a nice red liquid coating after sitting for about an hour, if you used the proper amount.

Basic Cooking procedure: Smoke ribs in a "Water Pan" smoker i.e. Brinkman, or Weber "Smoky Mountain Cooker" (the best) Start Charcoal (7-10lbs.) and 4 chunks of White Oak and 2 chunks of Cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney style starter, no starter fluid and all the charcoal must be grey/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that you'll get the flavor. Use straight water in the water pan and keep it full during the entire cooking process.

Control oven temperature of cooker by regulating the bottom vents only. Never, ever, completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225 degrees on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the 250 to 275 degree range. Peek every ½ hour to monitor doneness.

Ribs will be finished when fairly brown in color, and the meat has pulled down on the long bones at least ¾ of an inch. (usually another 1 or 2 hours) Remove from cooker and sauce both sides before cutting individual ribs. I like K. C. Masterpiece BBQ sauce sweetened even more. ( 5 parts sauce, 1 part Honey), and so do the Judges! This basic cooking procedure is probably the most important of all, and works very well with other meats as well. Forget about how much smoke is coming out of the cooker, if you've got the wood you like in there burning up cleanly, the flavor will be in the meat. Smoke is nothing more than a smoke screen, and any coming out of the top of the cooker is flavor lost!

Ribs will be done around 180-205… check when ribs start to split