Spicy Recipes from The Grumpy Kitchen

Instructions

• Add the water, chicken stock, half the spice mix, and 1 tablespoon of butter to a saucepan and bring to a boil. Once it comes to a boil, whisk in the grits.

  Whisk the grits for about 1 minute so they don't clump up. Reduce the heat to low, cover, and cook for 16 minutes, stirring every 5 minutes. If the grits become too thick, add a splash of water. Once the 16 minutes are up, turn off the heat and stir in the heavy cream, 3 tablespoons of butter, cheddar cheese, and parmesan cheese. 

  Season generously with salt and pepper and cover while you cook the shrimp. Keep in mind that the longer the grits sit, the thicker they will become. If the grits become too thick, add extra heavy cream or milk to loosen them up. 

  Heat olive oil in a large skillet over medium-high heat. Season shrimp with remaining seasoning, add the shrimp. Season the shrimp with more salt and pepper and cook for 1 minute on each side. Stir in 1 tablespoon of butter and fresh minced garlic.

  Cook until the garlic becomes fragrant.  Top the grits off with the shrimp and juices and enjoy! 
  

Instructions

• Pat the beef dry and sprinkle with salt and freshly ground black pepper.

  Heat a little oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate.

  (Do not discard the drippings and blackened bits in the pot, they are key to the flavor.)

  Add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until caramelized. Add the spices and cook for another minute.

  Add the white wine and bring it to a rapid boil, de-glazing the bottom of the pan (scraping up the browned bits on the bottom of the pan).

  Add the broth, crushed tomatoes, tomato paste and bay leaves. Simmer for 5 minutes. Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily.

  Discard the celery, carrots and bay leaves. Transfer the beef to a plate and shred it. Return the shredded beef to the pot.Stir in the olives and roasted red peppers. Simmer uncovered to thicken the sauce for 30 minutes. Stir in the parsley and add salt and pepper to taste.
  

• Preheat oven o 325 degrees F and adjust oven rack to the lower-middle position. Spray a 13×9 baking dish with non-stick spray and set aside.

  To a large, deep skillet, heat bacon pieces over MED heat until cooked about halfway through.  Remove to a paper towel lined plate, leaving grease in the skillet.

  To same skillet with the bacon grease, add onion and jalapeño and saute about 5 minutes, until softened. Add all remaining ingredients and stir to combine well.  Let mixture cook for a minute or so to combine the flavors.

  Carefully pour beans into prepared baking dish and lay cooked bacon pieces on top of the beans. Bake for 1 hour or smoke for 2 hours, until bubbly and thickened to your liking. 

  Let beans stand 5 minutes or so before serving.

  Garnish with jalapeño slices.
  

For the Casserole

• Pre heat your oven to 375

  Add the beef to a heated skillet and brown but do not cook completely or the casserole will be dry. While cooking add the spices and minced onion.

  Drain off the fat and layer the beef into the bottom of a medium casserole dish.

  Next add a layer of the corn. Top with the pepper jack mashed potatoes and sprinkle with smoked paprika.

  Place on the center rack and bake for 30 to 45 minutes until mashed potatoes start to brown.

  Serve and cover with the brown gravy. Salt and pepper to taste.
  

For the Gravy

• Make roux: Add butter and melt and flour to a large pot and stir continuously until a roux is formed, about 2 minutes.

  Add beef broth and spices: Slowly pour in half the beef broth while stirring vigorously with a whisk. This will help prevent lumps. Once smooth and lump-free, add the rest of the beef broth,spices.

  Thicken: Let the gravy boil until thick and smooth, about 3 minutes. Taste and season with salt and pepper.
  

• Using the medium die on your meat grinder, grind the pork shoulder, bacon, and cheese cubes into a bowl. Grinding the meat cold will give you a more consistent grind.

  Add in the jalapeños, and Chipotle seasoning. Using a stand mixer, mix on medium speed for 2 to 3 minutes.

  Make a small patty from the mixture and cook in a skillet, placing the rest of the meat in refrigerator during this time.

  Taste the patty and adjust seasonings as needed. When the seasoning is right, stuff the meat into medium hog casings and twist into 6" links. Store sausages in the refrigerator until ready to smoke or grill.

  You can also just form into patties and cook on the grill. This can make a awesome Sausage Burger.

  Also use in biscuits and gravy !!
  

For the Smoker

• Fire up your smoker to 225°F. When at temperature, add wood chunks and the sausages. Set in a small tin with water or beer. Smoke until an instant read thermometer reads 155°F when inserted into the sausages, about 1 to 2 hours. Remove from the smoker, let cool for 15 minutes, and serve.
  

For the grill

• Light your grill and set on low/medium heat. Place the sausage on the grill turn to keep from burning. Cook for 10 to 20 minutes until internal temp of 155.

  Serve on a roll with spicy mustard and what ever else you desire or just cut into pieces and chow down.

• 1. In a small saucepan, heat 1 tsp olive oil over MED heat.  Add bread crumbs and stir around until coated and bread crumbs is starting to brown.  Set aside.

  2. Preheat oven to350 F degrees.  Lightly grease a 3 qt baking dish (like a 9×13 pan), and set aside.  Boil a large stockpot of water and cook pasta until 1 minute shy of al dente.  Drain and toss pasta in a drizzle of olive oil to prevent sticking.

  3. Add butter to a large saucepan and heat over MED heat.  Add jalapeños and onion, and cook 2 minutes.  Add garlic and cook 1 minute, stirring often.

  4. Add flour and stir to combine.  Cook 1-2 minutes to get rid of the raw flour taste. Pour in heavy cream and milk, whisking to combine so lumps from the flour mixture are gone.  Cook several minutes until thickened, stirring very often.

  5. Add in most of the mozzarella and pepper jack cheese, stirring until it's all melted.  Add spices and stir.  If you notice the sauce getting TOO thick, add in a splash of milk and stir.

  6. In a large mixing bowl, add cooked pasta, cheese sauce, and most of the bacon.  Stir it all together and pour into prepared baking dish.  Top with remaining mozzarella and pepper jack cheeses and remaining bacon.  Sprinkle with the toasted bread crumbs, Parmesan and bake, uncovered, for 15 minutes.

  7. Serve hot, garnished with additional sliced jalapeños, and parsley or cilantro if desired.

• In a Dutch oven, heat butter until melted.

  Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.

  Stir in flour and paprika and cook 1 minute gradually stir in broth.

  Add potatoes and bring to a simmer. Simmer until potatoes are tender, about 10 to 12 minutes.

  Stir in chicken, corn, red pepper flakes. Simmer 2 to 3 minutes.

  Stir in heavy cream and remove from heat

• Preheat the oven to 400°F. Slice the jalapenos in half lengthwise.

  Using a small spoon, scoop out the seeds and membranes.

  In a bowl mix cream cheese, spice blend, cheddar cheese. In a separate bowl, combine Panko crumbs and melted butter.

  Fill jalapenos with the cheese mixture. Top with crumbs.

  Place on a baking pan and bake 18-22 minutes or until golden.

  Cool 5 minutes before serving.

• In a saucepan pour in water, add salt and crabs. Bring to a boil. Continue boiling the crabs for 5 minutes, add corn and boil for 15 minutes more while stirring occasionally.

  Remove crab and Set aside. Let the corn boil until it’s soft and cooked. Once the corn is cooked, remove it and set aside.

  In another pan, drizzle an ample amount of cooking. Add butter/margarine. Stir the butter until it melts completely.

  Add garlic and stir. Once the garlic is golden brown, add in the onion. Stir, Add ketchup and mix well. Bring the sauce into a boil. Add brown sugar and spices, stir. Add the shrimp while continuously stirring. Simmer in low heat until shrimp is cooked. Add salt and black pepper to taste. Let it simmer for another minute.

  In a bowl, place half of the crabs and pour in half of the shrimp and sauce. Mix well so that the crabs are covered in sauce. Add the remaining crabs, shrimp and sauce and mix well. Toss in the corn.

  Plate and top with chopped spring onion and sliced Jalapeno
  

• Cook bacon in a large nonstick pan. Crumble bacon and set aside.

  Add onion to bacon grease and cook until soft. Add garlic and cook 1 minute.

  Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute. Gradually whisk in chicken broth and milk.Add cream cheese and stir until melted.

  Remove pan from heat and stir in half of pepper Jack cheese and half of cheddar cheese until smooth. Stir in diced jalapeno, chicken, pasta, and half of bacon.

  Pour into a greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil, sprinkle with remaining bacon, cheese and the sliced jalapeno. Return to oven and bake 10 more minutes.

Instructions

• Heat a large pot to medium heat and add the olive oil.

  Add the onion, peppers and celery and cook them until softened, about 5 minutes.

  Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
• Add the andouille sausage, Cajun/Creole seasonings, salt and pepper, red beans and chicken broth.

  Bring to a quick boil, then reduce the heat.Simmer for 90 minutes, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness.

  Stir in the vinegar and mash up the beans a bit with a potato masher.

  Serve over rice and garnish with chopped Jalapeno and green onion.
  

• Adjust oven rack to middle position and preheat oven to 225°F.

  Pat beef dry and season with half the Creole seasoning. Heat olive in large Dutch oven over high heat until smoking. Add beef and cook until well browned on all sides, about 10 minutes total just don't let it burn. Set beef aside.

  Add carrots, onion, and celery to pot and cook, stirring frequently and scraping up browned bits from bottom of pan until vegetables are well-browned and beginning to tenderize, about 8 minutes total.

  Return beef to pot and add beef stock, add the remaining seasoning. Bring to a boil, cover pot, and place in oven. Cook until beef is fork tender, but not falling apart, about 2 hours.

  Remove beef from oven and allow to cool for 2 hours at room temperature, when completely cooled pot, remove beef and strain stock through fine mesh strainer and discard solids. You should have about a quart of stock.

  Adjust oven rack to middle position and preheat oven to 350°F.

  Heat butter in medium saucepan over medium heat until foaming. Add flour and garlic and cook, stirring constantly with wooden spoon until amber in color with a nutty, garlicky aroma. Slowly pour in stock, whisking constantly.

  Bring to a boil over high heat then reduce to a simmer. Add salt and black pepper. Reduce until thick gravy-like consistency is reached, about 10 minutes. Season to taste with salt.

  Meanwhile, slice chilled beef into 1/8th inch slices and arrange in a baking dish along with any beef "debris" that collects on cutting board. Pour hot gravy over top. Cover tightly with aluminum foil and place in oven until beef is completely tender, about 1 hour.

  Split French rolls in half crosswise then open up lengthwise. Place bun bottoms on rimmed baking sheet and toast in the oven until nice and toasty.

  Spread with half of mayonnaise hot sauce mixture. Divide beef and gravy evenly between bun bottoms. Place tops on sandwiches and toast in oven until crisp. Remove from oven, slather tops with the remaining mayo hot sauce mixture and place pickles, tomato, and lettuce on top of beef. Serve immediately.
  
• 

Instructions

• Heat a large pot to medium heat and add the olive oil.

  Add the onion, peppers and celery and cook them until softened, about 5 minutes.

  Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
• Add the andouille sausage, Cajun/Creole seasonings, salt and pepper, red beans and chicken broth.

  Bring to a quick boil, then reduce the heat.Simmer for 90 minutes, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness.

  Stir in the vinegar and mash up the beans a bit with a potato masher.

  Serve over rice and garnish with chopped Jalapeno and green onion.
  

Make the Shrimp

• In a medium bowl, toss shrimp along with all spices (except olive oil), until well coated. Refrigerate for an hour. (If pressed for time, then go ahead with cooking shrimp right away)

  Heat olive oil in a medium skillet, until moderately hot. Add half the shrimp in a single layer, cook for about 2-3 minute, turn over and cook for another minute or two or until cooked through. Remove onto a plate and repeat process with remaining shrimp.

Make the slaw

• Make Slaw for Shrimp Tacos. In a large bowl, toss all slaw ingredients along with ¼ cup of the Avocado Sriracha sauce.

Assemble the Tacos

• Warm tortillas. Turn your gas burner to medium-low and using tongs, place tortilla, one at a time, directly over the flame. As soon as it starts to brown, give a quick flip to color the other side and then take off heat.

  Alternatively, you can cook tortillas in a cast iron skillet – Place tortilla in a hot cast iron skillet, for about 15 to 30 seconds on each side. You want to look few browned or darkened spots on both sides.

  Keep them warm wrapped in a clean kitchen towel.

  Top a tortilla with slaw, spicy shrimp, a generous drizzle of Avocado Sriracha sauce, chopped tomatoes, red onion, cilantro and jalapeños slices.

Make the Chicken

• Add the chicken wings to a medium bowl. Toss the chicken pieces with the spice blend. Pour the buttermilk over the top and mix gently. Cover and refrigerate for at least 2 hours.

  When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350.

  In a medium bowl, whisk together the flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour.

  Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels.

Make the waffles (remember you can use premade mix)

• To make the waffles, add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. whisk in the vanilla and set aside.

  In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, bacon bits and mix until just combined (small lumps are ok).

  Let sit five minutes. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions.

Assemble the Yummyness

• To serve the chicken and waffles, place two chicken pieces on each waffle and top with the Grumpy Hot Honey as desired.

• Making the pickles
• In a 1-quart sauce pot combine the brine ingredients over high heat stirring occasionally. **Add dill here if using.

  Bring the mixture to a boil and then shut off the heat. Set aside and allow to cool to room temperature (you can set the pan in an ice bath to cool faster).

  Using a wide-mouth pint jar, put 3 tablespoon of horseradish on the bottom.

  Add 1/3 dill to the jar.Tightly pack as many cucumber slices as possible into the jar.Top with another 1 tablespoon of horseradish. After all the jars are filled, fill each one to the top with cool pickling liquid, ensuring everything is submerged.

  Cover each jar tightly with a lid and place in the refrigerator until ready to consume.

  For best results, allow the pickles to sit for at least 1 day to allow the maximum flavor to develop.

  Refrigerator pickles will last up to two months in the refrigerator.

Making the pork

• Place the olive oil, orange juice,lime juice, garlic, oregano, cumin, salt and pepper in a bowl. Whisk to combine.

  Place the pork in the bowl and spoon the marinade over the top. Cover the bowl and refrigerate for at least 1 hour.

  Remove from the marinade and coat with the jerk seasoning

  Preheat a grill or skillet to medium high heat. Add the pork and cook for 4-5 minutes on all sides or until a meat thermometer registers 145 degrees F.

  Let the pork rest for 5 minutes,then thinly slice the meat.

Let's make the sandwich

• Cut the loaf of bread in half lengthwise. Cut the bread crosswise into 4 equal sized pieces.

  Spread the mustard on top and bottom, be liberal

  Place half of the cheese slices on the bottom pieces of bread. Top with layers of ham, pork, jalapeno slices and horseradish pickles.

  Add the rest of the cheese on top of the pickles.

  Melt the butter in a pan. Place one sandwich in the pan. Use a heavier pan, such as a cast iron skillet to press down on the sandwich. Cook for 3-4 minutes per side or until bread is golden brown and cheese is melted. Repeat the process with the remaining sandwiches.

  ***You can also a panini press sprayed with cooking spray***

  ·  Cut the sandwiches in half, then serve.

Time to tackle "The Beast"

• preheat your oven to 400 degrees
• place bacon on a baking sheet lined with parchment paper and place in the oven.

  in about 10 minutes remove the baking sheet and brush the bacon with your choice of hot sauce and return to the oven until cooked to your desire crispness.

  When done set on a paper towel covered plate to drain.
• Slice the hot pepper of choice, the tomato and red onion and place in the fridge
• Place ground beef in a bowl with salt and pepper or 1 tbls Grumpy Hot pepper blend for extra heat. Mix and form out 8 equal burger patties.

  Place the patties on a grill pan or outdoor grill on medium high heat. Cook burgers about 3 minutes per side ( longer if you don't like medium rare.

  Set aside and cover
• lay out the 16 slices of bread, place American cheese on 8 and pepper jack on the other 8.

  Place the bacon on 8 slices and sliced hot pepper on the other 8.

  Assemble your grilled cheese sandwich's and grill on a panini press coated with cooking spray or in a buttered pan.

  Grill until the cheese is melted and bread is toasted.

  Place 2 burgers on a bacon grilled cheese add tomato, red onion and lettuce. Add some Grumpy Spicy BBQ sauce (optional) Top with the hot pepper grilled cheese.

  Enjoy !!

Make the Salsa

• Easy enough, add the ingredients to a bowl, mix well and set asside

Make the cheese sauce

• In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds.

  Whisk in the milk and cook, whisking until thickened, about 5 minutes.

  Stir in the Pepper Jack cheese until melted.

  Season with salt, pepper and hot sauce.

  Let cool until spreadable.

Make the Burger

• Light a grill or grill pan.

  Mix in the southwest seasoning,form the beef into 4 patties and brush with oil, season with salt and pepper.

  Grill over moderately high heat until browned outside and medium within, about 4 minutes per side.

  Place the burgers on the buns, top with the cheese sauce, salsa, jalapeños, sliced lettuce and tomato.

• For the Pickled onion
• To make the quick-pickled onions (optional):

  Combine the onion, vinegar, water, sugar, and salt in a small microwave-safe bowl or measuring cup.

  Microwave on high for 3 minutes. Let cool in the fridge for 15 minutes.

For the Nachos

• Preheat the oven to 425°.

  Wash the potatoes and pat dry thoroughly. Slice the potatoes into 1/4-inch-thick rounds.

  In a large bowl, stir together the potatoes, olive oil, pepper, and seasoning until well combined.

  Spray two rimmed baking sheets with nonstick cooking spray. Divide the potatoes equally between pans and arrange them in an even layer.

  Bake for 20 minutes then remove the pans from the oven. Flip the potatoes, rotate the pans, and return to oven.

  Bake until the potatoes are golden brown, about 10 to 15 minutes more.

  Remove the potatoes from oven and sprinkle evenly with the salt. Let cool 5 minutes.

  Layer the potatoes on one pan and sprinkle with the bacon ( you can use the chili rather than bacon) and shredded cheese.

  Add another layer, return the pan to oven and bake until cheese is melted, about 8 minutes more.

  Sprinkle with the quick-pickled onions and green onions, top with Pico and sour cream.

Let's make the wings

• Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray.

  Place the chicken wings in a large bowl along with the oil. Toss to coat evenly.

  Add the spice rub to the bowl. Toss the wings with the spice rub until they're coated.

  Arrange the chicken wings in a single layer on the rack.

  Bake for 45 minutes or until crispy and golden brown. Turn the wings after about 20 minutes.

  (Optional) place wings in a bowl and coat with your favorite BBQ Sauce or Grumpy Spicy or Chipotle BBQ Sauce .Top with parsley, then serve.

• Preheat outdoor grill or grill pan
• mash drained black beans in a bowl with a fork until thick and pasty
• finely chop pepper, onion and garlic in a food processor and add to beans
• stir together spices, egg and Chili sauce in a bowl. Add to the bean mixture, stir well to combine.

  Mix in bread crumbs until mixture is sticky and holds together.
• place a oiled sheet of tin foil on outdoor grill or grill pan on medium heat.
• Form into 4 equal patties and cook for 6 on each side
• add mayo to bottom you toasted roll
• place patties on toasted roll of your choice ( I use potato rolls)
• top with extra Thia chili sauce to taste, pickled Jalapeno, lettuce and tomato

For the dough. You can also purchase pre made empanada sheets

• Using kitchen Aid ( I am making my own dough so this makes life easier )

  Place the flour in a Kitchen Aid bowl and mix the salt and sugar.

  In a small bowl, whisk the egg yolks with 3/4 of the cup of water. Add in the butter and 1/2 cup of the water-egg mixture into the flour, a little bit at a time, until the dough starts to come together.

  add in more of the water-egg mixture as needed, until the dough is smooth. If the dough feels dry, add the remaining 1/4 cup of water 1 tablespoon at a time. dough might feel sloppy but will be pliable yet firm once it is chilled.

  Cover the dough with plastic wrap and refrigerate for 1 hour.

  When ready to use, the dough should be soft and smooth.
  

Preparing the Chicken

• Add the Chicken to the pot with 1/3rd of the Grumpy's Chipotle and cover with water or half chicken broth for added flavor.

  Cover and bring to a boil.

  When it comes to a boil, lower and simmer for 15 to 20 minutes.

  Remove from the heat and let the chicken cool in the broth.

  Once cooled in a bowl

  Shred chicken into small pieces.

  Moisten the shredded chicken with 2 or more tablespoons of the cooking liquid. Set aside.
  

Prepare the Filling

• 1.   Heat the oil in a large skillet on medium heat. Add the onions, peppers and remaining Chipotle seasoning. Stir to combine.

  Cook over low heat until the onions are soft and transparent about 5 to 10 minutes. Taste and add more seasoning if desired.

  Remove the mixture from the heat and stir in the chicken. Let the filling cool for at least 30 minutes. or refrigerate for 10, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas. Taste and add more seasoning if desired.

  Add the hard-boiled eggs and olives to the filling. ( again the eggs are optional I think it adds more texture and flavor )
  

Let's assemble the Empanadas

• Mix the egg yolk with the water. Set aside.

  Position a rack in the center of the oven and heat to 425 F.

  On a lightly floured surface,roll each ball of dough into a circular shape of about 6 inches in diameter.

  I use the pasta roller attachment for the kitchen aid and roll to about 1/16th thickness.

  Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.

  Again I use a dumpling maker ( I can never get the dough to seal by hand, but if you don't have one make sure the edges are sealed )

  So if doing by hand:

  Lightly brush the edges of the dough along the bottom half of the circle with water.

  Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.

  Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.

  Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.

  Place in the oven for 15 to 20minutes, until golden brown and slightly puffed. Serve warm or at room temperature.

  You can use any number of Grumpy's sauces for dipping. I prefer Sweet Thai Chile, Sweet Heat or Flaming Peach ( for a little more heat )

  Also for coolness use sour cream

  ENJOY !!!

• TIME TO MAKE THE CHILI
• 1. Add the olive oil to a large dutch oven and place it over medium-high heat . Add the onion and peppers. Cook for 3 minutes, stirring occasionally.

  2. Add the ground beef and sausage to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the meat is browned, stirring occasionally.

  3. Add the seasonings, tomato paste, . Stir until well combined.

  4. Add the beer, liquid. diced tomatoes and drained beans

  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, covered, for 20-25 minutes, stirring occasionally.

  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

  Top with shredded pepper jack and green onion to add a little fresh crunch

• 1. Remove your pork tenderloins from the package and use a sharp knife to remove any excess fat and silver skin.

  2.  Preheat your smoker to 225 degrees F. I prefer Hickory wood.

  3.  Season the tenderloins on all sides with our spice rub. Place the tenderloins on the grill, close the lid, and smoke until the internal temperature of the tenderloins reaches 135 degrees F.

  4. Baste on all sides with BBQ Sauce. I like to use my Emily’s BBQ Sauce, but you are welcome to use whatever is your favorite. Cook until the internal temperature of the tenderloin reaches 145 degrees F and the sauce tightens up.

  5. Remove the pork tenderloin from the grill. Slice against the grain in 1/2 inch medallions. Serve immediately.
  

For the Brine

• 1. Put all the wet brine ingredients into a saucepan, only using 1 to 2 cups of the water and leaving the rest aside for now.

  2. Heat over a high heat until the sugar and salt are dissolved.

  3. Remove from the heat and allow to cool completely.

  4. Once cooled, add to a container with the rest of the water that was put aside.

  5. Add the chicken breasts to the brine and refrigerate for a minimum of 4 hours or up to 12.
  

Smoke the Chicken

• 1. Se tup your smoker for a temp of 275°F.

  2. Remove the chicken from the brine and pat dry with paper towels.

  3. Apply the Habanero salt liberally to the chicken breast

  4. Allow the rub to sit on the chicken for 30 minutes to bind before placing in the smoker.

  5. Place in the smoker and insert an internal temp probe and set it to 130°F. If you don't have a temp probe check the chicken every 45 minutes.

  6. Add all the the glaze ingredients together in a saucepan and place into the smoker with the chicken.

  7. Once the chicken reaches 130°F internally, remove the glaze from the smoker. Put the chicken in a foil tray . Cover the tray with foil and return to the smoker and set a timer for 155°F.

  8. Once the chicken reaches 155°F internally, remove from the pan and place on a wire rack.

  9. Cover each breast with the glaze.

  10. Return to the smoker and set an internal temp of 162°F.

  11. Once the internal temp reaches 162°F, remove from the smoker and cover loosely with foil and rest for 5 minutes.

  12. After 5 minutes of resting the internal temp will be 165°F and the chicken is ready to eat.

  13. Slice and serve
  

For the smoked peppers

• 1. Set smoker temperature to 200°F.

  2. For the wood chips, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. We will be smoking for 3 hours, so plan accordingly.

  3. Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chili pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.

  4. Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.

  5. Using a dehydrator works best (125-135°F), but 10+ hours in an oven set at its lowest temperature, or 170-200°F depending on your oven (convection), will do. Store in an airtight container or grind for chipotle powder.

  I take them straight from the smoker and add the freshly smoked peppers directly to the adobo sauce, skipping the other 10 hour drying process. Simmer for another 20 minutes. Let cool completely and store all in an airtight container in the refrigerator.
  

For the Adobo Sauce

• 1. In a food processor or blender add the chili powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.

  Add the vinegar,chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth puree ,about the consistency of BBQ sauce or ketchup. If needed, thin with water.

  2. Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable puree and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.

  3. Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chilies and keep in an airtight container and refrigerate.

• Create the dry brine by mixing the sugar and Adobo seasoning together in a small bowl.

  Place the salmon filet skin-side down on a wire rack on top of a rimmed baking sheet.

  Sprinkle the brine mixture over the entire filet to coat.

  Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.

  Set up your smoker for indirect cooking with a water bath drip pan in place, and preheat to 225° F.

  While the smoker heats up, remove the salmon from the refrigerator and dry off any excess moisture with paper towels.

  When the smoker starts smoking and reaches 225° F, place the salmon skin-side down on a sheet of foil and transfer to the smoker.

  Brush your salmon with the hot honey and orange juice glaze every 20 minutes while smoking.

  The salmon is finished smoking when the internal temperature reaches 140° F.

  Begin checking for doneness after 30 minutes using a probe thermometer.

  Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.
  

• 1.  Remove the neck and giblets from the turkey, and pat the turkey dry.

  2.  Rub the minced garlic all over the turkey, then generously coat the entire inside and outside of the bird with the spice mix.

  3.  Place the turkey in a large roasting pan or disposable aluminum pan and add liquid to the pan

  5. Cover the turkey loosely with foil.

  6. Prepare the smoker and heat to 250 degrees Fahrenheit. I prefer cherry wood for turkey. Place the turkey in the smoker and baste every 1-2 hours with turkey juices from the pan. 

  7. Smoke until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit. This turkey was 13 pounds and took about 6-7 hours to get to temperature. 

  8. Remove the turkey from the smoker and allow it to sit, still covered with foil, for 10 minutes before slicing.

   
  

• Load the smoker with cherry or apple wood and pre heat to 250 degrees F.

  Place the butter, Grumpy beef seasoning, salt and pepper in a bowl. Stir to combine.

  Rub the butter all over the roast.

  Place the roast in a disposable aluminum pan.

  Place the roast in the smoker for apox. 3 hours or until a thermometer registers desired level of doneness (I like to cook to 125 degrees F). 

  Remove the roast from the smoker and cover with foil.

  Let rest for 10 minutes.

  The roast will continue to cook during this time and the temperature will rise another 5 degrees. 

  Cut into slices and serve immediately with the pan drippings.

   
  

• Peel back but do not remove husk, remove all silt

  Place corn back in their husks in a large pot of water and soak for 2 hours.

  Soak wood chips in another container of water for about 30 minutes. (Optional)

  Preheat your smoker with Cherry or Hickory to 250 degrees F

  Place corn, unstaked, onto racks.

  Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.

  Combine butter, lime juice, and Grumpy Habanero salt in a small bowl.

  Peel back the husks and brush corn with butter mixture.

   
  

• 1. Preheat your smoker to 225 to 250 degrees F.

  2. Trim the ribs and remove the membrane from the back side of the rack.

  season liberally with Grumpy Cajun seasoning.

  Refrigerate for 30 minutes placing ribs on the pit.

  3. Place ribs on the smoker and don’t open the door for one hour. This is the time when the ribs will absorb the most smoke

  4. Spray thoroughly with apple juice or sweet tea then Cook for another hour.

  5. spray ribs for a second time and check temperature. If you’re happy with the color and the meat has an internal temperature of 160-170 degrees F. Then you can wrap in foil or butcher paper.

  6. Lay the ribs down on the foil or butcher paper bone side up and a light sprinkle of additional dry rub.

  Wrap the ribs up tight and return them to the smoker.

  Continue smoking for another hour. Gently unwrap and probe the meat. Generally, ribs are ready to eat at an internal temperature of 200-210 degrees F depending on personal preference.

  More important than the temperature, use the probe thermometer to test for tenderness. Poke the meat in between the bones to see if the ribs are tender. The probe should go into the meat with very little tension.

  If the meat still seems tough wrap the ribs back up and continue cooking for another 30-60 minutes and check again.

  7. Once the ribs are tender you may serve them dry or sauce them with Grumpy Spicy or Chipotle BBQ sauce.

  If saucing unwrap the foil and fold over to create a tray to hold the juices so you can sauce the top. Brush on a thin layer of sauce and smoke for another 20 minutes. You can sauce a few times depending on how saucy you like your ribs. Allow time for the sauce to adhere to the meat before slicing the ribs

  8. When cutting the ribs, it’s easier to turn the rack upside down so you can see the bones better and make clean cuts. You may lose a little sauce, but you can always baste a little extra on top when you turn them over.
  

• Preheat your smoker to 250 degrees F.

  Load the smoker with apple wood, cherry wood or hickory chips.

  Coat the chicken wings with the spice rub and place in the smoker.

  Cook or 2 – 2 1/2 hours, refilling wood as needed to maintain temp and smoke until the internal temperature of the chicken wings registers 165 degrees F with a thermometer.

  Toss the wings in BBQ sauce and Transfer the chicken wings to the grill and cook for 3-4  minutes or until skin is crispy.

   

   
  

• 1. Mix the blackening spices together in a small bowl. Make sure it is blended evenly.

  2. Brush one side of each fish fillet generously with melted butter.

  3. Generously spoon on the blackening seasoning.

  4. Heat a large cast iron skillet to high heat and add the fish fillets, buttery-seasoned side down.

  5. Cook 3-5 minutes to blacken.

  6. Brush or drizzle on the remaining butter, then generously add more seasoning.

  7. Flip the fish fillet and cook another 2-3 minutes, or until the fish is cooked through and flaky.

   

For the Beef

• 1. In a large pot over high heat, heat the oil and butter. Working in 2 batches of beef, cook the beef until browned on all sides, 1 to 2 minutes. Add the chipotle seasoning and cook for 1 to 2 minutes to deepen the flavors.

  2. Add the beef broth and chipotle peppers with adobo sauce,stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.

  3.  Serve immediately over the grits and garnish with the green onions,

  Grit recipe below

For the Grits

• 1. In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.

  2. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.

  3. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.

  4.  Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

• 1. Cut each oyster mushroom in half length wise. Place each mushroom half flat side down, and score with your knife lengthwise. Make the slices deep, without slicing completely through the mushroom. Then make perpendicular cuts across the lengthwise cuts, again making sure not to slice all the way through. Every third cut, slice through the mushroom to create ½ inch pieces.

  2. Heat 4 tablespoons oil in a wok over high heat. Fry the mushrooms lightly in the oil until golden brown on one side.Flip and fry on the other side until golden. Continue frying until the mushrooms are tender. Remove the mushrooms from the oil.

  3. Reduce the heat to medium low. Add another tablespoon of oil to the wok. Add the ginger, and cook for 1 minute. Add the garlic and cook for another 30 seconds. Stir in the gochujang sauce and cook for another 30 seconds.

  4. Add the mushrooms back to the wok, along with the soy sauce and 1 teaspoon hot honey. Add the peppers to the wok and stir-fry everything together for another 2 minutes. Serve !

   

   
  

• 1. Preheat oven to 450 F and line one large or two small baking sheets with parchment paper or a silicone baking sheet. Use more baking sheets as needed.

  2. Add cauliflower to a large mixing bowl and toss with oil to coat. Then arrange on baking sheet(s) and roast for 10 minutes.

  3. In the meantime, prepare sauce. To the same mixing bowl from earlier, add gochujang sauce, sesame oil Grumpy Hot Honey and hot pepper blend, sea salt, Soy sauce and minced garlic. Whisk to combine. Then taste and adjust flavor as needed.

  4. Remove cauliflower from oven and increase heat to 500 degrees F. Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet.

  5. Coat all wings. Then return to oven and bake for 10-13 minutes more or until sizzling, golden brown on the edges, and tender (but not mushy).

  6. While baking, prepare any additional serving elements, such as grated carrots, lettuce cups, or fresh garlic optional.

  7. Serve immediately.