from the Terlingua Chili cook off.
2 lbs. course ground chuck (chili grind)
1 TBS Cooking Oil
1 TBS Granulated Onion
Add ingredients together and lightly brown meat
1 Can (8 oz) Tomato Sauce
three tablespoons of any Viva Terlingua
Hot Sauce. Smoked Chipotle,
Site 300 or Scorpion sauce
1 Can Beef Broth
Cook for 30 minutes
1 TBS Light Chili Powder
2 TBS Dark Chili Powder
1 tsp Garlic Powder
½ tsp Salt
½ TBS Ground Cumin
½ tsp Cayenne Pepper
½ tsp Black Pepper
1 tsp chopped serrano pepper
1 tsp Paprika
corn flour for thickening if needed.
Cook for another 20 min
2 large avocados, diced (about 2 cups)
Juice of 1 lime
2 tablespoons canned black beans, drained optional
2 tablespoons chopped black olives
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped red onion 1 clove garlic, minced Salt and Pepper Three tablespoons of Terlingua Hot Sauce
An interesting BBQ dish. They look and taste really nice. It's basically cheese stuffed jalapeños rolled inside an egg shaped meatball. Traditionally pork sausage meat is used,
Cut the stem end of the jalapeños, take out the seeds with a small knife and stuff them with cheddar cheese. seasoned my meat with chopped onions and garlic, black pepper, salt, ground cumin, cayenne pepper and a good dash of Worcestershire sauce. Make a round patty of the meat, place your stuffed jalapeño in the middle and wrap the meat patty all around it. Roll the meatball in your hands in to egg shape. You could grill them in indirect heat or even make them in the oven, but I love the smoked flavour so I smoked them for nearly 2 hours with cherry and apple tree in my Weber kettle. I sprinkled my basic rub on the eggs just before putting them in to the grill for adding a nice and tasty crust. Viva Terlingua Scorpion hot sauce or good ole' Site 300 compliments this side dish!
Japapino or Habanero bread
1 package active dry yeast
1 cup water
1 egg, beaten
2 tablespoons butter, softened
4 -4 1/2 cups flour, divided
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic salt, 3 small canned jalapeno peppers or 3 small fresh jalapeno peppers, seeded and chopped 1 cup shredded sharp cheddar cheese 1/4 cup minced red onion. Dissolve yeast in warm water in a large bowl; let stand 5 minutes until foamy. Combine dissolved yeast, egg and butter; mix until butter melts. Combine 3 cups flour, sugar, salt and garlic salt. Gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth.Beat in peppers, cheese, onion and enough of the remaining flour to form a soft dough.Turn dough out onto a well-floured surface and knead 1 minute. Shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 400.Bake 40 to 45 minutes or until done and loaf sounds hollow when tapped. Remove from pan and allow to cool on wire rack.For the sauce
Seasoning Rub for ribs
1/2 cup brown sugar
1/4 cup salt
1/2 cup paprika
2 Tbs. black pepper
2 Tbs. garlic powder
2 Tbs. onion powder
2 Tbs. cumin
1 Tbs. cayenne pepper 1 tsp. crushed fennel seed 1 tsp. ground coriander and crushed red pepper combine all ingredients and rub into surface of ribs,chicken, brisket, or pork up to 24 hours in advance of smoking or barbecuing.
Easy Ribs… The 3 steps for the 6 hours that you initially smoke the ribs with nothing but your favorite rub on them and your favorite hardwood chunks such as oak, mesquite , hickory or apple, whichever you like.
After the 4 hours you remove the ribs and quickly double wrap them in heavy duty foil just before you seal them off, splash on some brown sugar and butter for good measure and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and do it's magic.
The ribs cook in the smoker wrapped for 1 hour undisturbed. After 1 hour remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour. Add more wood if needed or smoking chips into your fire nest. You can brush on a liberal amount of Terlingua barbecue sauce to glaze at this point if you wish. Those who use this smoked rib recipe say the meat will literally fall off the bone and be extremely juicy, tender and flavorful. know to smoke the ribs at around 220 degrees.