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Recipes

Grilled Asian Glazed Chicken Drumsticks

A simple and Easy Drum Stick Recipe!

Let’s Cook!
  • Prepare the glaze (instructions below).
  • Fire the grill with 10 pounds of charcoal briquettes at 350–375 degrees.
  • Flip the chicken every 3–5 minutes or as needed to keep it from charring.
  • After 30 minutes, dip each drumstick into the glaze and set it back on the grill to finish. The meat should have reached an internal temperature of around 160 degrees.
  • Cook the meat until it reaches an internal temperature of 185–195 degrees, flipping it every 5–8 minutes as needed. The frequency of the flip will depend on how hot the fire is at this point.
  • Brush the top side of the chicken with a little more glaze before removing it from the grill.
  • Garnish the chicken with sesame seeds and sliced green onions and serve it.

Ingredients

  • 28 chicken drumsticks
  • 3 batches of the glaze recipe below
  • Sliced green onions and sesame seeds for garnish

Glaze Recipe

Mix all the ingredients in a small pot on the stove and simmer it for 20–30 minutes, stirring it as needed to keep it from burning.

  • 1 tablespoon sesame oil
  • 1 tablespoon tapioca flour (or corn starch)
  • 1/2 cup coconut aminos (or soy sauce)
  • 1/2 cup apple cider vinegar (or rice vinegar)
  • 3/4 cup coconut sugar (or brown sugar)
  • 6 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon crushed red pepper flakes

Blues hog Hot & Fast Brisket

A Hot and Fast Brisket Recipe from Blues Hog!

Let’s Cook!

Ingredients
1 whole brisket, any size
2/3 cup Blues Hog Dry Beef Marinade
1 1/2 cup Bold and Beefy Seasoning
1 Cup beef broth

Directions
Trim the fat cap of your brisket to a 1/4 inch thickness and apply dry beef marinade for a dry brine. Let rest for at least 30 mins. (This can be done the night before.)
When you are ready to cook, light up your smoker to 300ºF – 350ºF. We are using a hot and fast smoking method for this brisket, as opposed to the typical low and slow method.
Bring brisket to room temperature and coat generously with Bold and Beefy Seasoning.
Transfer brisket to the smoker and cook until your brisket reaches an internal temperature of 165º.
Remove brisket from smoker and wrap loosely in foil, pouring in 1 cup beef broth enhanced with additional beef marinade.
Put brisket back in your smoker until the internal temperature reaches about 204ºF or the temperature probe has no resistance when inserted into the cooked brisket. The entire cook should take around 4 hours, but you’ll want to rely on internal temperature and tenderness to judge when to take it off the smoker.
Remove brisket from the smoker, vent foil, and rewrap. Wrap in a towel and place in a cooler. Let rest a minimum of 30 minutes or more. The longer it rests, the better.
When you are ready to serve, slice into 1/2 inch slices. Coat in your favorite Blues Hog BBQ sauce for a nice glaze.

Grilled Pineapple Rings

A Sweet treat!

Let’s cook!

Ingredients
1 Tablespoon Butter
2 Tablespoons Brown Sugar
1/4 teaspoon Cinnamon
Dash of Cloves
1 teaspoon Fresh Lemon Juice
1 fresh pineapple, cored, cut into rings (or 20 oz can of Pineapple rings drained)

Preheat Grill. In a small saucepan, heat the butter, brown sugar, cinnamon, cloves, lemon juice until bubbly. Brush both sides of pineapple rings with the glaze and arrange the rings on grill. Grill over direct heat about 2-3 minutes per side. Turn once and brush with glaze. Drizzle any remaining glaze over rings before serving.

More recipes to come!

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