Southern BBQ is a complex beast. But if you add a few sting instruments, a smooth sounding chorus and insightful lyrics — You have the BBQ Song. [Rhett&Link via Mad Meat Genius]

www.youtube.com/watch?v=6ubTQfr_tyY

Finding good sauces and rubs have always been a passion of mine. A package arrived today with some goodies I ordered from Albukirky Seasonings made right here in Albuquerque. Two BBQ sauces a BBQ rub and a Green Chile Rub. Now all I need is to procure a nice slab of ribs to try these out.

I’ll keep you updated…

-Adrain

Its not BBQ: Its toffee, its chocolate, its salty, its sweet and its great. I would like to thank JB on Youtube for the inspiration.

Chocolate Crack

• 1 package saltine crackers
• 2 sticks (8oz) unsalted butter
• 1 cup packed light brown sugar
• 1 pinch of salt
• 1/2 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips

1. Preheat the oven to 350°F
2. Line a baking sheet with aluminum foil and spray lightly with oil.
3. Layout the saltines across the sheet to cover.
4. Over medium heat, melt the butter and brown sugar together. The mixture will start to boil.
5. When the mixture reaches 300°F turn off the heat. Add the vanilla extract and salt.
6. Quickly pour the mixture over the crackers and spread evenly.
7. Place in the oven for 10-15 minutes.
8. Remove from the oven and sprinkle the chocolate chips.
9. Once the chips are soft spread them evenly.
10. Once fully cooled break and serve.

Warning: This stuff is crack. My wife had to take the leftovers to work before we made ourselves sick.

Some late summer chicken breasts slow smoked over indirect heat. Brined with a little bit of all-spice, smoked, sauced and plated. I was disappointed the coals were done with before I could get some grill marks.

Defiantly need to get a new grill with a beefier grate or maybe buy a replacement cast iron one for this 22″.

Pork loin is one of my favorite meals to cook on the grill. This Labor Day, I brined a portion of loin, rubbed it with olive oil and garlic and threw it on the grill over indirect heat. At an internal temperature, of 140 degrees, I seared the roast over the coals and took it inside to rest.

Sauteed some mushrooms, made a pan gravy and served. Check out that light smoke ring, man it was delicious.

Tip: I like to buy a whole loin cut it into a couple of six inch roasts and the rest into chops. You can usually get the meat for $1/pound cheaper if you do the cutting.

Its that time of the year when the air fills with the wonderful scent of roasted New Mexico green chile. Fruit stands, roadside vendors, grocery stores and even Walmart has a chile roaster in the parking lot.

While Hatch is best known for the chile in New Mexico, there are many wonderful fields around the state. For me its the backyard that produces the fresh green treats. This year I planted roughly twenty plants which have been producing and producing starting around the first of the month. Here are some picture of the latest roasting on the grill.

Many people use hot sauce in a lot of there recipes. This video shows the complex process of making the Tabasco Pepper Sauce by the McIlhenny Co. on Avery Island, Louisiana.

I have a few Thai pepper plants growing in the garden that I plan to try making my own sauce later this fall. I’ll keep you updated.

Smoking, brining, butterflying, rubbing, marinating, pork, beef, chicken … When you are craving a burger, their is no substitute. Fired up the grill to cook these 80/20 ground chuck burgers on a lazy Sunday night. Added cheese (American, mozzarella), New Mexico green chile fresh out the garden and sliced onions. Served these butties with a cold root bear and Jalapeno chips … Fantastic.

On the menu, spicy chicken wings with my favorite hot sauce the red rooster Sriracha.

The recipe is simple,

1 jar (18 oz) Orange Marmalade
1/3 cup – Honey
1/3 cup – Brown sugar
1/3 cup – Sriracha Sauce

Bring the mixture to a boil and remove from heat and toss with some wings.

The mix is thick sweet with some heat and great.

Thanks to No Excuses for the recipe.

Daytripper host Chet Garner explores the official barbecue capital of Texas, Lockhart. Being neighbors of Texas, Lockhart is one of the places I plan on stopping by when me and the wife go on a expedition to explore Texas BBQ.

Featured joints: Blacks Barbecue, Chisholm Trail BBQ, Kreuz Market, and Smitty’s Market.