Tuesday, June 29, 2010

Ms DivaQBBQ on the Today Show!!!

click on the header to go to the "Today's Show DivaQ" link.
she has been a great friend, and a super big help to my bbq cookin.
and she will forever be in my debt. sr

here is her Today Show Recipe...

As seen on the Today Show Diva Q Sweet n Sassy Chicken Lollipops
June 29th, 2010
Recipe: Diva Q sweet and sassy chicken lollipops with jalapeno bacon cheese dip

* FOR MEAT: 2 lbs. chicken drummettes
* 1/8 cup Butcher
* 1/8 cup Smokey Mountain Smoker
* FOR GLAZE: 1/2 cup Sriracha Hot Chili Sauce
* 1/2 cup Sweet Baby Ray Hickory & Brown Sugar BBQ Sauce
* FOR DIP: 2 packages cream cheese (16 oz)
* 1 cup shredded aged old cheddar
* 1 cup shredded pepper jack cheese
* 1/2 cup finely minced smoked bacon
* 1/4 cup finely minced chives
* 1 tsp Sriracha Hot Chili Sauce
* 1 tsp Smokey Mountain Smoker
* 1/2 tsp. black pepper
* 3 jalapenos seeded membrane removed finely diced

Baking Directions

With a paring knife, cut around the thin tip of each chicken drummette. Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a “lollipop.” Repeat procedure for the rest of the drummettes.

Generously sprinkle the drummettes with Butchers BBQ Honey Rub and Smokey Mountain Smoker’s Chipotle Rub.

For a gas or charcoal grill: On medium high heat (approx. 400 F) grill the chicken wings for 15 minutes, turning often. Glaze the wings with the Sriracha hot chili sauce. Return to grill for an additional 5 minutes to set the sauce. Close lid. Then Glaze the wings with Sweet Baby Rays Hickory & Brown Sugar BBQ sauce. Return to grill for additional 5 minutes to set the sauce. Close lid. Remove from grill. Internal temperature of the wings should be at minimum 165 F.

For the dip:Mix all ingredients in a disposable aluminum pan. Place on the grill on medium low heat stirring often until the cheese is melting bubbling and hot. Serve with chicken lollipops.


Recipe: Grilled BBQ Cornish game hens, California style
Chef: Jeff Henderson

* 1 cup cilantro
* 1/4 cup parsley, coarsely chopped
* 1 small jalapeño, seeded and finely chopped
* 2 tablespoons fresh garlic, finely chopped
* 1 cup extra-virgin olive oil
* Juice from one lemon
* 4 small Cornish game hens
* 4 tablespoons unsalted butter
* 1/2 cup yellow onion, finely chopped
* 1 1/3 cups ketchup
* 1 tablespoon Worcestershire sauce
* 1 cup (packed) light dark brown sugar
* 1/4 cup molasses
* 1/2 cup of orange juice
* 1 teaspoon liquid smoke
* 1/2 cup apple cider vinegar
* 1 tablespoon of Tabasco sauce
* Kosher salt and freshly ground pepper to taste

Baking Directions

In a large bowl, combine the cilantro, parsley, jalapeño pepper, one tablespoon of garlic, olive oil, and lemon juice (for the pesto rub). Stir well and set aside.

Place hens on a wire rack with a drip pan underneath. Rub hens thoroughly with pesto rub. Cover with plastic wrap and place in the refrigerator for 2 hours. Preheat your grill for 275 F.

In a large saucepan, add butter and stir until melted. Add onions, one tablespoon of garlic and sauté until tender. Add ketchup, Worcestershire sauce, brown sugar, molasses, orange juice and liquid smoke. Let simmer for 20 to 25 minutes, stirring occasionally. Once glaze has slightly thickened, remove from heat. Add apple cider vinegar and Tabasco sauce. Season with salt and pepper to taste.

Remove hens from the refrigerator. Place hens on grill skin side down. Cover grill and cook for 30-35 minutes. Turn the hens over and grill for 15 to 20 minutes or until hens are golden brown or test done about 175 F.

Using a sauce brush, start brushing the hens with barbecue glaze. Remove hens from grill and place on a serving platter. Let rest 5 minutes before serving.


Recipe: Hickory-smoked pulled pork sandwich topped with Southern-style coleslaw
Chef: Deac Tiley

* Coleslaw
* FOR COLESLAW: 1 medium green cabbage, cored and sliced very thin
* 1 small carrot, shredded fine
* 3 tablespoons of diced bread-and-butter pickles
* Dressing
* FOR DRESSING: 1/2 cup mayonnaise
* 3 tablespoons honey mustard dressing
* 1 tablespoon cider vinegar
* Salt and pepper to taste
* Sandwich
* FOR MEAT: 1 boneless pork butt ( 7 to 9 lbs. average)

Baking Directions

For coleslaw: Combine ingredients in bowl and mix with dressing.

For meat: Place in smoker (fat side up) and rub outside of butt generously with dry rub.

Slow smoke over hickory wood at 210 F for 8 to 10 hours. Let cool. Pull apart, discarding all visible fat. Portion onto roll, drizzle with BBQ sauce and top with coleslaw.

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