Chile Con Queso aka “Queso” is a popular appetizer served here in New Mexico.

Chile Con Queso
1 block of Velveeta cheese, cubed
12 roasted chopped NM green chilies
1 can Rotel HOT with green chilies (can substitute with a can of diced tomatoes)
Half a large onion, sauteed until soft and slightly brown

Optional Ingredients
One cup shredded cheddar cheese
Small can of diced Jalapenos
Milk

In a crock pot set at low add the Velveeta, green chiles, Rotel and sauteed onions. Mix occasionally till melted, add milk to thin out the mixture if it is to thick. Heat level can be adjusted by adding your favorite salsa or more green chiles.

Server with your favorite corn chips.

In honor of World MOINK Ball Day 2010 (June 5th), I decided to whip up a batch along side some baby back ribs in the new UDS.

MONIK = MO (Beef) + OINK (Pork).

Here my recipe,

Homemade meatballs (frozen store bought ones work just fine)
Bacon slices
“Sweet Heat” (light brown sugar mixed with cayenne pepper)
Skewers or toothpicks

The process is simple, wrap one meatball with one slice of bacon, use a toothpick or skewer to hold it together. Dust them with “Sweet Heat” or you favorite BBQ rub and place in the smoker till the bacon is crisp.

Stuffed BBQ fatties aka “Fatty” are a favorite among BBQ cooks. They are easy to make, cheap and taste great. The stuffing combinations are endless, here I stuff it with cream cheese and some HOT fresh NM green chiles.

I try to fit a fattie or two in the smoker anytime I have room. Its a good way to test out new rubs, woods and besides that the family loves them and they are a hit with guests.

What you need:

• 1 pound or more of pork sausage.
• 1 package Cream Cheese
• NM Green Chiles (Canned or Fresh)
• BBQ Rub (optional)

The Process:

• On a sheet of plastic wrap, flatten out the sausage into a rectangle.
• Place the stuffing in the middle, being sure to leave enough sausage on the ends to pinch them closed.
• Use the plastic wrap to roll the long side up making a stuffed tube of sausage.
• Carefully role up the ends of the tube, making sure sausage encloses all the stuffing.
• Dust with your favorite BBQ rub and place in the smoker.

Fatties are versatile as far as temperatures and cooking time. The goal is to cook the sausage trough while making sure to add enough smoke to create that beloved red smoke ring. I usual cook them between 225F-275F for about two hours.

Spicy Sweet Sriracha wings, the recipe is simple,

Chicken wings, either deep fried or baked.

Sriracha wing sauce

1 part Sriracha sauce (commonly available in you local grocers Asian section)
1 part butter or margarine
1 part honey

Mix together in a sauce pan over low heat. Toss the wings in the sauce and serve.

I was planning on making Sriracha wings for dinner tonight, but I didn’t have any wings, so I substituted some baked chicken drumsticks instead, turned out great.

Beware: Sriracha might be one of the most addicting substances on the earth. Don’t say I didn’t warn you.

Brining has been a longtime method used by some of the worlds top chefs to inject flavor and add moisture to meat. In a brine, the salt actually opens up the cells in the meat, allowing them to hold more water.

Unlike a marinade, which only imparts flavor to the outermost meat, a actually brine draws in the salt and other added flavorings all the way to the bone.

Here is the basic brine recipe:

1 gallon of water
1 cup of salt
1/2 cup of sugar

Make sure brine is cold before placing the meat in it. Brine for 3-36 hrs. in the refrigerator depending on the thickness of meat, keeping the meat fully submerged in the solution.

• Boneless Chicken Breasts, Pork Chops: 2 hrs.
• 2 lbs: 4-6 hrs.
• 3-4 lbs: 6-8 hrs.
• Whole Chicken: 12 hrs.
• Small Whole Turkey: 12-24 hrs.
• Large Whole Turkey: 24-36 hrs.

You can add flavors like herbs, chile, citrus and additional sugar to the basic brine recipe to achieve different results.

TIP: To adjust the salty flavor in the meat, change the brine time instead of altering the salt content in the recipe.

Here are some chicken drumsticks I brined and smoked last weekend. I added chile flake and garlic at some lemon to the basic brine recipe.

Unfortunately I missed the final product photos, but the drums turned out great and had plenty of moisture.

Pig Candy aka Candied Bacon is a wonderful treat popular among Barbecue enthusiasts. They can be easy prepared in the oven, but a quick one hour dip in you smoker will yield the best results. These hot and sweet treats won’t last long, so be sure to make a bunch.

What You’ll Need:

• 12 slices of bacon (preferably thick cut)
• 1 cup brown sugar
• 2 tsp. cayenne chile powder [optional]

Instructions:

1. Mix the Cayenne and brown sugar together
2. Sprinkle half the mixture on top of the beacon. Don’t worry about being perfect, the mixture will quickly liquefy and even out
3. Place the uncooked pig candy on a rack or a thick sheet of tin foil and place in the smoker. (~250F)
4. Cook for approximately half an hour then flip and coat the backside with the remaining mixture
5. After a total of one hour in the smoker, remove and keep warm till served.

Atomic Buffalo Turds (ABT) are a favorite among BBQ buffs. This simple to prepare appetizer will sure be a hit with guests at you next get together.

What You’ll Need:

• One dozen whole jalapenos
• One 8oz container of cream cheese
• Two dozen slices of thick cut bacon
• BBQ rub [optional]
• Toothpicks [optional]
• Roasted diced New Mexico green chiles [optional]

Instructions:

1. Put out the cream cheese to soften.
2. Mash/mix the cream cheese in a bowl to add air and make it easier to stuff.
3. Half the jalapenos leaving the stem.
4. With a spoon scrape out the seeds and veins, then rinse with water.
5. Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
6. Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
7. Lightly dust with you favorite BBQ rub.
8. Place ABT’s in the smoker till bacon is crisp (~250F). They can easily be done over indirect heat on a charcoal grill or in a oven. (Not recommended: you will lose that wonderful smokey flavor)

New Mexico ABT Variation

Simply add some diced roasted New Mexico green chiles into the cream cheese before stuffing.

A perfect compliment to pulled pork, this spicy vinegar based sauce will surly knock your socks off. Not to vinegary, very spicy and sweet.

What You’ll Need:

1 1/4 cup Apple Cider Vinegar
1/2 cup Yellow Mustard
1 teaspoon Onion Powder
1 tablespoon Finely Chopped Garlic
1/2 teaspoon Black Pepper
1 tablespoon Worcestershire Sauce
3/4 cup Brown Sugar
1/2 teaspoon Salt
1/2 teaspoon Tabasco Sauce

Instructions:

1. In a small bowl, combine all the ingredients in a small sauce pan.
2. Gently simmer over low heat for 10 minutes.
3. Strain if you desire.
4. Makes one 24 oz. bottle.

*Based on the popular Roxy mustard sauce.