Posts Tagged ‘Diva Q Recipes’

Nickel Brook Apple Pilsner BBQ Sauce

Beer & BBQ just go hand in hand naturally. I like beer. this is one of my favs. I have made this apple BBQ sauce many times. Nickel Brook is a great brewing company… Dedicated to their craft brewing and their community.

Apple Pilsner:

This one of a kind beer is brewed as a pilsner style, and then combined with natural apple juice and essences. refreshingly smooth with a clean crisp finish, which compliments or combines for cooking with any poultry, pork or seafood dish. brewed at 4% alc./vol this is the perfect beer alternative for those looking to try something new.

Diva Q Apple Beer BBQ Sauce
  • 1 bottle of Nickelbrook Apple Pilsner (reduced to half)
  • 4 tablespoons unsalted butter
  • 1 clove garlic minced
  • 1/4 cup onion finely diced
  • 1 cup peeled apple grated (Red or Gold Delicious)
  • 1/2 cup brown sugar
  • 1/2 cup apple cider
  • 1 cup ketchup (I use heinz)
  • 1/4 cup apple cider vinegar
  • 3 tbsp Tobasco Chipotle pepper sauce (adjust to your liking)
  • 1/2 tsp cinnamon
  • 1/2 tsp granulated garlic
  • 1/4 tsp ground black pepper (restaurant grind or freshly ground)
  • 1/4 tsp allspice
Sautee onions apple garlic until soft. Add all other ingredients including reduced beer and bring to a boil. Reduce to a moderate simmer for 15 minutes or until the sauce has thickened and reduced. Using an immersion blender – blend until very smooth. Serve with pork and chicken.
Sweet and tangy with a kick of heat.

Fiddleheads Fiddleheads Fiddleheads

I love Fiddleheads. Love them dearly. I have fond memories as a kid going out to the bush around the Orangeville Ontario area with my Dad (aka Mr. Happypants) and the brat (aka my little bro) harvesting these spring time gems. We would go explore some of the Mono Cliff caves around Hockley Road ( a few minutes away from Orangeville) and then we would go harvest fiddleheads.

I did not harvest these lovely little gems but found them just being unloaded at my local No Frills grocery store. I could not resist. I really do prefer fresh fiddleheads for grilling. The frozen ones available year round are great for making a fiddlehead and leek soup in the winter but the texture is not great for a grill.

For those of you not familiar with fiddleheads here is the WIKI info for them:

Fiddlehead ferns refers to the unfurled fronds of a young fern harvested for food consumption. The fiddlehead, or circinate vernation, unrolls as the fern emerges from the ground with new growth. As fiddleheads are harvested early in the season before the frond has opened and reached its full height, they are cut fairly close to the ground.
The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a fiddle. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd’s crook.

When cooking fiddleheads, first remove all the yellow/brown skin, then boil the sprouts twice with a change of water between boilings. Removing the water reduces the bitterness and the content of tannins and toxins.

I like to soak my fiddleheads overnight in water first. Then trim any of the dark brown bits off the cut ends and remove any of the papery brown outer layer that can be sometimes attached to them. Before grilling I steam them quickly a couple of times. This is an important step as you need to remove some of the bitterness and potential toxins.

For the preparation I simply tossed them in some lemon olive oil, then sprinkled them generously with salt & pepper. Using a frogmat works great with these. Just grill at medium high heat for 3-4 minutes until tender turning a couple of times. I really like the lemon with fiddleheads. I added some lemon zest just before dinner as well.

I served them up with some nice plump tomatoes and xtra crispy cajun fried chicken. It was a good meal.

How to make 200 – Three Cheese Roasted Garlic ABT’s (Bacon Wrapped Jalapeños

I make thousands of ABT’s each year. Yes thousands for demonstrations family parties and well I just love them.
There are countless recipes for ABT’s all over the net. Everyone has their own variety whether they have lil smokies in them or leftover pulled pork. One of my favorite varieties is roasted garlic 3 cheese ABT’s.

I make roasted smoked garlic in batches of 36-48 at a time. I prep lots of them at a time to make it more convenient for myself later on. BBQ buddies from ALCAN work great for this. Their perforations allow lots of the smoke flavor to come through. Simply slice the top off sprinkle on some salt & pepper and drizzle with EVOO. I then use one of my Traegers or Charcoal grills and keep the temp at an even 350F (I do these indirect) for about an hour. I prefer to use hickory pellets or wood chunks for flavoring.  The garlic bulbs are done when the color turns a nice caramel and they can be easily squeezed out.

For more specific instructions check out this great tutorial on HOW to Roast Garlic.

Roasted Garlic bulbs freeze well. I freeze them individually for a multitude of uses from pasta to ABT’s and everything in between.

200 Roasted Garlic Cheesy ABT’s you will need:

  • 2 onions finely minced
  • 1/2 cup BBQ rub (use whichever is your favorite)
  • 1 cup grated parmesan
  • 1 cup grated romano
  • 1/4 cup dried chives
  • 1/4 cup finely chopped fresh savory
  • 1.5 kg (3.3 lbs) cream cheese
  • 100 jalapeños cleaned & seeded cut in half lengthwise
  • 4 large bulbs of roasted garlic

I use a food processor to do this in two batches. Its really easy. Just dump half of everything in and pulse away until everything has mixed well. Pour into a large ziploc bag and then repeat with the other half of the ingredients. Please note you should taste test each batch to ensure the spice mixture is flavorful enough. As with all BBQ rubs the sodium levels vary greatly as does the sodium level in Parmesan cheese so adjust wherever necessary.


Then set up a station in the order you make them. For the jalapeños I always lay them cut side down while I prep the other ingredients. This helps to get as much water out of them prior to assembly.

I buy cases of bacon- not packages.  I buy Petit Goret Maple Smoked Bacon in a 5 kg (11lb) box.  If I can’t get this brand I look for any other food service box of bacon that has an 18/22 (slice count per pound) on it. I prefer using thinner bacon to wrap ABT’s.  For other applications I prefer my butchers bacon.

I do this whole procedure in batches of 50. I lay 50 jalapeños cut side up and fill with my cream cheese mixture using a ziploc bag with the corner cut off.

Then its just a matter of wrapping them and stacking them snugly into pans.

It takes me about an hour and a half to make 200.  I freeze them for up to one month. I don’t advise going over one month as I don’t like the texture of the cream cheese after that. The less time in the freezer the better. If you are doing a party or heading to a competition pot luck etc its really nice to have these ready well ahead of when you need them.

KCBS Cookbook 25th Anniversary Edition

New Cookbook that is available this month on Amazon.I was asked a while back to submit some recipes for the upcoming KCBS cookbook 25th Anniversary edition. I was surprised and delighted to receive my copy today. They included all of the recipes I submitted. These are truly some of my all time favorites.

About the authors of this latest KCBS Cookbook:

A charter member of KCBS and former three-term member of the Board of Directors, Ardie Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of five barbeque cookbooks.

Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baron’s School of Pitmasters. The author of six barbeque cookbooks, he has won more than 475 cooking and barbequing awards, among them seven world championships, including the prestigious American Royal Open, the world’s largest barbeque contest.

Carolyn Wells and her late husband, Gary, were two of the original founders of the Kansas City Barbeque Society. Carolyn is the Executive Director and continues to dedicate her time as an ambassador for the KCBS and for barbeque itself.

The book is chock full of recipes (over 200) from lots of terrific teams and backyard cooks. I had to laugh at page 209 title page Cross Dressing at BBQ & Chili Events. So funny. I won’t ruin the surprise by posting it here but don’t miss that page. Also a fav recipe of mine from a friend Paul Seabrook is featured on page 17 . There are so many interesting and varied recipes throughout this book. It will be fun to experiment with some of them.

At the front of the book there is also a section on the KCBS 4 meats for competition making this an ideal book for any starter team as well.

Lots of fun and loaded up with contributions from so many this makes an ideal BBQ book purchase or gift for any on your list.

DIG IN!!!

Powered by Netfirms