I have a thing for pie. I seriously love pie. A few years ago I had the pleasure of being a pie judge for two years back to back at the Best of the Best BBQ Competition in Georgia. The memory of that still makes me smile. I really think more people should be making pies and swapping recipes. This is one I ended up coming up with today. This is what happens when I notice I have a few sweet potatoes kicking around that I really need to use up and of course a fully stocked bar that has a lot of whiskey.
I think desserts like pie, banana pudding and a few others are the perfect ending to any BBQ meal. Seriously though pie is darn good for breakfast as well.
Just a note it is super important to use steamed sweet potato chunks in this recipe and not boiled. You don’t want to end up with a soggy pie. Crust texture is really important. This recipe makes 2 pies. Simple reason … I made too much filling for one… Sweet Potato Pies freeze well.
Crown Royal Maple Whiskey Sweet Potato Pie
- 3 cups Steamed Sweet Potato Chunks
- 2 Whole eggs
- 2 egg yolks
- 1 ¼ cups white sugar
- 1 cup half & half cream
- ½ cup Crown Royal Maple Whiskey
- 4 tablespoons melted butter
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- 2 Frozen 9” pie shells
Whiskey Whipped Cream Topping:
- 2 cups heavy whipping cream
- ½ cup glazed or toasted pecans
- ¼ cup Crown Royal Maple Whiskey
Preheat oven to 350F
In a large bowl, mash sweet potatoes until smooth. Whisk in all other filling ingredients for 10 minutes until the sugar has dissolved. Press the filling mixture through a sieve into another bowl so that there are no potato lumps. Whisk a couple minutes more then pour equal amounts into the frozen pie shells.
Bake for 35-45 minutes until a knife inserted in the centre of the pie comes out cleanly.
While the pies are baking place a medium size stainless steel bowl in the freezer
When the pies are ready to come out of the oven remove the stainless steel bowl from the freezer.
With an electric mixer whip the heavy whipping cream and the Crown Royal Maple Whiskey together until medium peaks form.
To serve top slices of cooled pie with the Whiskey whipped cream, some powdered sugar and a few pecans.
As one of the Char-Broil All star bloggers I get to share a really great deal for my readers & followers. Char-Broil has given me a code to post for the year for 25% off. Thats a big chunk of change to save.
This code will give 25% OFF All Grills and Cookers on charbroil.com. Pls note it is not applicable to parts but to grills & accessories only. This code & link below is valid until December 2013. Just use the code when you are checking out.
SO seriously how much better would it be to get yourself or your loved one a new BBQ, Smoker or Grill for Valentines??? SO much better than the chocolate, and card route.
Thanks to the fine people at Char-Broil for providing this great deal!!
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I had a hankering for a kabob today. I love meat on sticks. Its just so much more fun. My kids love them too. I often thought if they served salad on sticks I would eat more greens. Probably not but its a nice thought. Its snowing like crazy here today so these were done on my trusty Lil Tex Traeger. I used a mixture of Oak & Hickory Pellets. Super easy to make. Do yourself a favor & double up on this recipe. Freeze a batch for a quick midweek meal. Can be served in a pita with Tzatziki lettuce and thinly sliced red onions.
- 4 Chicken Breasts Cut into approx 1″ Cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- juice of one lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons dried Greek oregano
- 2 tablespoons minced garlic
- 1 tsp lemon pepper
- 1 tsp kosher salt
- Marinate for 4-6 hours or overnight if possible.
Preheat grill to medium high heat.
Remove chicken from marinade & discard- Place on metal skewers grill 10 – 15 minutes until the internal temperature is 165F Serve with salad, grilled veggies or rice. This is also an excellent salad dressing recipe as well. Serves 4
We served ours tonight with basmati rice & toasted almonds plus a simple salad of baby spinach, mandarin oranges, red onion drizzled with a lemon poppy seed vinaigrette.
Making a return trip to Roc City Ribfest to compete & teach. If you are looking for a great contest to compete at I highly recommend it. Its super well organized and absolutely a blast. There are so many really friendly teams.
Our class fills up quickly last year we sold out so please if you are interested sign up soon. We have had some terrific success with past students winning some very impressive & Grand Championships and improving their overall Competition game.
Here is the link to our class listings, application form & shopping cart.
Last summer our BBQ Team was really excited to win 2 Tyson Best Wings on the planet Contests. This is the recipe we won the Sam’s Club Southgate Michigan Contest with. Absolutely delicious and perfect for a good nosh and of course the Superbowl. There is also a contest running now with the 8 finalists in this contest. You can enter by visiting www.facebook.com/ClubTyson or
Email to email@example.com
Subject: Best Wing Vote Submission & by giving them our team name Diva Q. We would appreciate your vote.
Product: Tyson All Natural Chicken Wings, Ice Glazed, First & Second Sections
Serves: 4 persons
Serving Size: 6 wings
(sub recipe – BBQ rub)
• 2 Tbsp – paprika, smoked
• 1 Tbsp – chili powder
• ½ Tbsp – salt, Kosher
• ½ Tbsp – garlic powder
• ½ Tbsp – sugar, granulated
• ½ Tbsp – curry powder, mild
• ½ Tbsp – dry hot mustard, ground
• ¼ Tbsp – black pepper, finely ground
• ¼ Tbsp – cumin, ground
• ½ Tbsp – chipotle chile, powder
Method: Place all ingredients in a gallon Ziploc bag and shake/toss to combine
evenly. Reserve until needed.
(sub recipe – glaze)
• 1 C – Franks Red Hot Sweet Chili Sauce
• ¼ C – Sweet Baby Ray’s BBQ Sauce
Method: Place both ingredients in a gallon Ziploc bag and shake/toss to combine evenly. Reserve until needed.
• 24 each – Tyson All Natural Chicken Wings, thawed
• (1 bottle) 5 Fl oz. bottle – Tabasco sauce, chipotle
• from sub recipe – BBQ rub
• from sub recipe – glaze
Continued to page 11…11
“Diva Q Sweet Chili Chipotle Wings” Continued…
1. Place chicken wings in a gallon Ziploc bag and pour Tabasco Chipotle
sauce over the wings and toss to coat evenly. Marinate 12 hours in refrigerator.
2. Remove chicken from chipotle sauce marinade and place on baking sheet
pan. Evenly sprinkle BBQ rub on both sides of the chicken wings.
3. Smoke wings on your grill, using Kingsford hickory wood, for 1–1 ½ hours
at 225° F or to an internal temperature of 165° F.
4. Remove wings from grill and place in a mixing bowl. Add reserved glaze
(saving some for dipping sauce) & toss to combine evenly.
5. Place glazed wings on hot grill to quickly grill mark & finish cooking. Remove from grill and serve with remaining glaze on the side for dipping.
6. Serve immediately and enjoy!
• If desired, chicken wings can be cooked to a final internal temperature of
• Using large Ziploc bags to shake/toss/combine ingredients makes for fast
& easy prep and virtually no mess clean up.
• The glaze can be made 1 day in advance and warmed (sauce pan or microwave) just prior to serving the wings.
• Experiment with different types of wood for smoking: applewood, cherry,
• Personalize the recipe using your favorite smoking technique (cold or hot
smoking) and using either a smoker, gas grill, charcoal or wood fired grill
for smoking and cooking.
• Think of this recipe (and any recipe) as a guidepost; where you follow it and then add your personal flair & ingredients/techniques, to create your own signature Tyson Competition Wings.
Bacon + Whiskey + Maple = Awesome Combination.
The possibilities are endless after you make this. Eat it straight up, in ice cream, cakes, cookies, bacon brownies, garnish for a cocktail & so much more….
I tried a few versions to get to this point of whiskey/bacon happiness. This was the easiest most impactful version where the whiskey was not diminished after smoking or baking.
1/2 pound thinly sliced bacon
1 cup Crown Royal Maple Whiskey
1 cup light brown sugar
1 -3 tsp cayenne pepper (adjust for your heat preference)
1/4 tsp finely ground black pepper
In a plastic container or glass bowl pour the whiskey over the bacon. Make sure the bacon is fully submerged and place in the fridge overnight.
The following day in a small bowl mix the brown sugar, cayenne and black pepper.
Preheat your oven to 350F or your grill to 250F/300F (Indirect)
If using an oven : Line a baking sheet with foil and place a baking rack over the tray. Spray baking rack with non stick spray. Place the bacon strips on the baking tray and sprinkle on the brown sugar/pepper mixture.
If using a BBQ or grill indirect- try frogmats. Or you can still use the baking sheet & foil combo as above.
Times will vary – in the oven approx 20-30 minutes or on the grill indirect approx 45 minutes to an hour until the brown sugar has been thoroughly absorbed and the bacon crisps
When you remove from the oven or grill let the bacon rest for 1 hour to dry out. Fantastic in so many things or on its own.
The flank is that portion of the hind quarter which is separated from the loin by a straight cut passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing between the 12th and 13th rib and cartilage.
Resource: Canadian Beef
Flank is a great tasty marinating cut of beef and perfect for the grill. It is also a more economical cut of beef. Being budget friendly makes this an ideal meal for our family. Which is a darn good thing since my furnace broke last night while it is -30 and I am writing this recipe from a Starbucks. (*Dude is coming to fix today but damn those furnace thingys are expensive)
- 2 lbs Flank Steak
- 1 cup Soy Sauce
- 1/2 cup Rice Wine Vinegar
- 1/4 cup Fresh Rosemary finely chopped
- 2 tablespoons Minced Garlic
- 2 tablespoons Sorghum Molasses
- 1 tablespoon Granulated Onion Powder
- 1 tablespoon Freshly Ground Butcher Grind Black Pepper
Mix all of the marinade ingredients together. Place flank steak into a 1 gallon Ziploc bag. Pour marinade over flank steak. Seal bag removing as much air as possible.
Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.
Preheat grill to medium high heat.
Remove Flank steak from marinade. Discard remaining marinade. Grill flank steak to rare/ medium rare (120F-130F). Remove from grill and rest for 10 minutes. Flank steak must be cut across the grain when serving. I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.
We served ours with a really nice crisp broccoli slaw. The next day I made sandwiches out of the remaining flank with herbed focaccia. It was delicious.
This was on my bucket list. My personal BBQ bucket list. I always wanted one of these trophies from KCBS. We have never been in the top 25 before. There are over 4000 competing teams all over the world. Really proud of my team. Thanks so much Vlado, Mike, Patrick & Jessie.
Huge Congratulations to all the teams for their 2012 Team of the Year Results & a special WOOT! to 3 Eyz BBQ on their Outstanding year!!
I have had a pinterest board for a while now. I have to thank one of my team members Patrick for that. Fun way to share and add items of interest. I have a few boards.
I have a lot of pictures up from BBQ Crawl. (This is also the new official logo !! Can’t wait for Spring)
Plus I have been working on a board for BBQ Team Logos. I love the creativity behind some of these logos. Fun to see what people come up with. IF you have a BBQ Competition Team logo and would like it pinned to this board please send me a JPEG of your team logo to firstname.lastname@example.org