Cherry Chipotle BBQ Sauce

Frozen cherries are on sale this week at one of my local grocery stores. As soon as I saw them I knew I had to make this sauce again. It is a sweet with heat type of sauce. Like more heat ? Add more chipotles or reduce the amount for a sweeter sauce.

Cherry Chipotle BBQ Sauce, Diva Q  Cherry Chipotle BBQ Sauce Diva Q Cherry Chipotle BBQ Sauce

I’ll be using this sauce on some ribs this weekend.  mmmmmm BBQ.

Cherry Chipotle BBQ Sauce 

  • 3 cups Frozen Sweet Cherries
  • 1 cup Ketchup
  • 1/2 cup Brown Sugar
  • 2 Chipotles in Adobo sauce (*Adjust to your heat preference)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Yellow mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Granulated garlic
  • 1 tablespoon Granulated onion
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt

Place all ingredients into a medium sized pot. Bring to a boil then simmer for 10-15 minutes. Set aside to cool then using a blender or food processor pulse until smooth. Great on pork.

 

 

 

 

Freezer Inventory & cutting down food waste

I try to plan out many of the meals I make for my family. Along with that comes the task of keeping our freezers, pantry and cold rooms organized. It cuts down on a lot of additional purchases that I just really don’t need. I am really committed to making a better effort this year to reduce food waste. I threw out too much food last year because I had forgotten it in the freezer. My husband would send me lists of what we had in the freezers:

Garage Stand Up Fridge:
3 Prime Rib Roasts
Box of bacon
1 half pan Mac n Cheeze
1 1/2 half pan pulled pork
1 large container spaghetti and meatballs
1 container macaroni dish
1 container meatballs
2 bags of Mom’s Pita
8 bags edamame

Garage Regular Fridge:

3 large bags of raw chicken breast
2 packages of raw chicken breast
1 5 lbs package raw drumsticks
24 hot dogs
4 lbs of butter
1 box cevaps
4 half pans pulled pork
1 half pan Mac n Cheeze

Chest Freezer
1 Canadian Brisket
2  SRF briskets
1 USDA Prime Brisket
2 Butts
1 8 lb Pork Loin Rib Half
8 racks Untrimmed spare ribs
2 racks trimmed spare ribs
3 racks of Baby Back Ribs
2 bags shrimp
1 bag of cooked drumsticks
1 bag pulled pork – needs to finish cooking
2 bags fries
3 bags cooked pork ribs
2 bags of cooked brisket
1 cooked whole chicken
4 bags cooked  UMO
1 frozen dinner
Spring roll pastry
1 bag Scrap bacon
1 bag cooked Moinks
12 hot dog buns
24 hamburger buns

The problem is that nothing was ever updated.  This list didn’t have our basement freezers (another 2) and I did not have any dates.

Plus I ended up with too many UMO = Unidentified Meat Objects.  You just never knew what you were getting with those.

So I have gone back to something I have used in the past our freezer inventory logs. Nothing special about this form but it is important to keep them maintained.  Ill be working on my cold room next.

Get Organized!, Get Organized, Freezer Inventory

Step 1 Take Everything out of every freezer.

Step 2 Group similar foods together. For us at our home this means putting all of our bbq meats – the briskets, ribs pork etc into one freezer. Ready made meals into another freezer and quick everyday foods in our bottom freezer of our kitchen fridge. 

Step 3 Write everything down on inventory sheets- one per freezer location. Hang this list beside your freezer on clipboard that you can hang and a pencil with eraser.  Or tape it to the freezer if no hanging spot is available.

Step 4 This is the hardest step for us and like everyone else we get busy. Maintain your lists.  Update them when you take something out or add more.

It just makes sense.  Easier budgeting, less waste and a lot less searching for that rib roast you thought you bought but can’t remember where you put it.

 

Download (PDF, 91KB)

 

 

Smashing Good Beef Tri-Tip

I love Beef. So many great cuts … so little time. I also love my mortar & pestle. Very soothing to smash the daylights out of some ingredients. Good for stress relief. 

We had this tri-tip for dinner tonight = super easy . I used my traeger grill tonight with Oak pellets. I like doing tri-tips on charcoal and gas grills as well however it’s cold out there and I opted for an easier route tonight.

If you are not familiar with Tri-Tip you really should be. It is an excellent cut of beef. Just make sure to cut across the grain and never over cook it.

 

Diva Q, Tri-Tip, beef Tri-Tip, Smashing Good, BBQ Tri-Tip, Smoked Tri-Tip

 

Smashing Good Beef Tri-Tip

2 beef tri-tip (2-3 lbs each)

 

Marinade

¼ cup apple cider vinegar

½ cup canola oil

2 tablespoons minced garlic

1 tablespoon coarsely ground black pepper

1 tablespoon kosher salt

1 tablespoon smoked paprika

2 teaspoons granulated onion

2 teaspoons dried parsley

2 teaspoons dried chives

1 teaspoon ground chipotle powder

1 teaspoon mild chili powder

 

Assemble all of the marinade ingredients into a small food processor or mortar and pestle. Pulse or grind until fully mixed. Place your tri-tips in a ziploc bag and cover with marinade. Remove as much air as possible from bag and place in the fridge for a minimum of 4 hours or overnight.

Preheat grill to medium high heat.  (I set my Traeger  to 275F)

Smoke until the internal temperature is 130F  (on a pellet grill this can be anywhere from 1 – 1.5 hours)

Remove from grill and rest tented with foil for 10 minutes.

Slice the beef thinly across the grain and serve with residual juices.

 

Diva Q, Tri-Tip, beef Tri-Tip, Smashing Good, BBQ Tri-Tip, Smoked Tri-Tip

Diva Q, Tri-Tip, beef Tri-Tip, Smashing Good, BBQ Tri-Tip, Smoked Tri-Tip

 

 

Char-Broil & the 2014 Grilling All-Stars

 

Diva Q Char-Broil All Star

Hey all. It is the start of the new year and what better way that to talk about a partnership I have with Char-Broil. For the last few years I have been associated with their company. I use a variety of grills and yes I even use a gas grill. I was very skeptical of any gas grills. However since I started using my infrared grill I truly love it. This post is not paid for by Char-Broil. It is an honest opinion from someone who never thought they would like a gas grill. So that in a nutshell is why I am partnered with them. I like the way the grill works. Period.

Char-Broil is a division of W.C. Bradley Co. and is one of the oldest and most respected outdoor cooking brands. More Char-Broil gas grills are distributed across the United States than any other brand. The company sells Char-Broil branded grills in the United States and Canada, throughout Latin America, and Australia. In addition to the Char-Broil label, the company manages and manufactures a portfolio of outdoor cooking brands including Oklahoma Joe’s®, New Braunfels Smoker Company® and Thermos®.

In addition to being associated with Char-Broil I get to hang out and be in the Company of some outstanding people…. the Char-Broil Grilling All-Stars. They are all incredibly talented and they make some amazing food. Not only that they are just really lovely humans. The kind you want to hang out with pop a cold one and fire up a grill with. Please give them a follow.

LINKS TO CHAR-BROIL & THE 2014 GRILLING ALL-STARS:
Char-Broil Live Webpage: http://live.charbroil.com/
Catherine of South in My Mouth:http://www.thesouthinmymouth.com/
Chef Christo Gonzales of ChezWhat?:http://alittlebitofchristo.blogspot.com/
Chris of NibbleMeThis: http://nibblemethis.com/
Curt of LiveFire Online: http://livefireonline.com/
Danielle of Diva Q http: http://divaq.ca/
David of A Bachelor & His Grill: http://abachelorandhisgrill.com/
Jane of The Heritage Cook: http://www.theheritagecook.com/
Julie of She Smoke: A Backyard Barbecue Book, by Julie Reinhardt:http://shesmoke.blogspot.com/
Scott of GrillinFools.com: http://grillinfools.com/

Puff pastry Brie Parcels

So one of the things that I love at this time of the year are appetizers. Simple easy to execute appetizers.

This recipe is from a few years ago. It is not a definitive recipe but a simple method with delicious results.

Here is what you need:

  • Puff Pastry
  • Preserves (I used fig & walnut but anything you like will do)
  • Round of brie
  • Roasted Garlic

 

The rest is just a matter of assembly. This is not hard at all and best of all it can all be done the day ahead before it hits the grill.



Roll out the puff pastry



I scraped the top of the brie with a steak knife. I then spooned on some of the delicious fig and walnut wine preserves.


Pile on the individual cloves of smoked garlic



Wrapped all up in the puff pastry. I also gave it an egg wash so it will be shiny coming out of the grill or oven. Lastly I sprinkled on some smoked salt.

 

Smoke indirect until golden and flakey. Timing can be anything from 20-40 minutes depending on the size of your package and heat level. I used a an oven safe dish to place the brie package on. You could also do this in the oven baked at 350F till golden.  Serve with crackers, toast points or a baguette!

BBQ Brie, Puff Pastry Package

 

Brie Garlic puff pastry

 

The 12 days of Christmas with some BBQ Modifications….

Merry Christmas from Diva Q

On the first day of Christmas,
my true love sent to me
A smoker and some hickory

On the second day of Christmas,
my true love sent to me
Two tubs of rub,
& A smoker with some hickory.

On the third day of Christmas,
my true love sent to me
Three bags of Charcoal
Two tubs of rub,
& A smoker with some hickory..

On the fourth day of Christmas,
my true love sent to me
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the fifth day of Christmas,
my true love sent to me
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory.

On the sixth day of Christmas,
my true love sent to me
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the seventh day of Christmas,
my true love sent to me
Seven chili peppers
Six butterflied chickens
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the eighth day of Christmas,
my true love sent to me
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the ninth day of Christmas,
my true love sent to me
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the tenth day of Christmas,
my true love sent to me
Ten perfect scorings
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the eleventh day of Christmas,
my true love sent to me
Eleven racks of ribs
Ten perfect scorings,
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory..

On the twelfth day of Christmas,
my true love sent to me
Twelve , Grand Championships!!
Eleven racks of ribs ,
Ten perfect scorings,
Nine probe thermometers,
Eight first place trophies,
Seven chili peppers,
Six butterflied chickens,
Five bottles of Jack,
Four cases of foil,
Three bags of Charcoal,
Two tubs of rub,
& A smoker with some hickory!

Merry-Christmas-Greeting-D00025

Chocolate Pig Candy Whisky Truffles

Diva Q Chocolate Pig Candy Whisky Truffles, Candied Bacon, Diva Q

 I decided to take 3 of my favorite food groups – Whisky, Bacon and Chocolate and combine them into one over the top crazy decadent dessert.

These are not your everyday truffles.

Merry-Christmas-Greeting-D00025

  • 20 oz best quality semi sweet chocolate chopped finely
  • 1 cup heavy whipping cream
  • 2 oz Forty Creek Whisky
  • 1 tsp vanilla

Topping

  • 1 cup semi sweet/dark or milk chocolate chocolate melted
  • 8-12 slices pig candy finely chopped

Place the 20 oz of chocolate in a large glass bowl. Heat heavy whipping cream to a simmer. Pour cream over chocolate and add vanilla and whiskey. Let sit for a couple of minutes. Using a rubber spatula stir until the chocolate, whiskey, vanilla and cream are mixed well. Place in fridge for minimum of 4 hours or even better overnight to set up. Using a melon baller or small ice cream scoop portion out the truffles. Place on baking sheets covered with parchment. Place in fridge for 1 hour to harden. Dip truffles into melted chocolate (I use a couple of fondue forks for this) and top with finely chopped pig candy. Place on parchment paper to set and chill or freeze until serving. You can also substitute the whiskey for rum or other extracts to change the flavor profile.

Makes approximately 40/50 truffles

Diva Q Chocolate Pig Candy Whisky Truffles, Candied Bacon, Diva Q   Diva Q Chocolate Pig Candy Whisky Truffles, Candied Bacon, Diva Q   Diva Q Chocolate Pig Candy Whisky Truffles, Candied Bacon, Diva Q

Diva Q Chocolate Pig Candy Whisky Truffles, Candied Bacon, Diva Q   Diva Q Chocolate Pig Candy Whisky Truffles, Candied Bacon, Diva Q   Diva Q Chocolate Pig Candy Whisky Truffles, Candied Bacon, Diva Q

 

My first Vine.

Not sure I get the whole 6 second video thing but this seemed like a good idea.

Rosemary Pepper Mushroom Cream Sauce

 

Rosemary pepper mushroom cream sauce, steak cream sauce, beef cream sauce

 

This is a very rich and decadent sauce for grilled steaks, and all hearty roasts. Turns an everyday dinner into something spectacular.

  • 2 cups assorted Sliced Mushrooms
  • 3/4 cup heavy cream
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 tablespoon Coarsely ground fresh black pepper
  • 1 tablespoon Dried Rosemary (or if using fresh 2 tablespoons finely chopped)
  • 1 tablespoon minced garlic
  • 1/2 tablespoon kosher salt

* add 1/4 -1/2 cups beefstock or wine if you prefer a thinner sauce.

In a large skillet melt butter and olive oil over medium high heat, when the butter is bubbling (approx 2 minutes) add garlic and cook for one 1 minute. Add mushrooms and cook until softened and golden. Add rosemary, cream, salt and pepper simmer for 5 -6 minutes until thick enough to coat the back of a spoon. Top with additional fresh rosemary serve immediately.

 

Christmas giving

The Season for giving, Christmas 2013, Operation BBQ Relief, Diva Q, Charity

 

Tis the Season for giving. An organization run by people in the BBQ community has now given out more than 500,000 meals. When you are thinking about your Donations whether they are Corporate or Personal please consider Operation BBQ Relief.  Operation BBQ Relief is a 501(c)3 not-for-profit corporation founded in May 2011 in response to a need for relief efforts. Also for this weekend only up Big Poppas Smokers will match contributions up to $5000.00 US – make sure you mark donations King of the Smoker.

Operation BBQ Relief

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