JW Barbecue and Wings - Chef JW Recipes - SUFFOLK, VA
JW Barbecue and  Wings - Pitmaster/ KCBS Judge /BBQ Instructor
Welcome to Chef JW Recipes......
First of all let me thank you for checking out my website. On this page you will find a recipe or recipes from time to time that I like to share with others like yourself. Also, don't forget to join my Email listing to get up to date notice on new Recipe or Special Discounts notice for being on my mailing list. I hope you will enjoy, and let me know how it turned out.

Kansas City Style Home Made BBQ Sauce....I use this Sauce on a lot of different things I Bbq like Chicken and Ribs and some time in my Spicy Meatballs. Try it out, I know you will like it to.
Ingredients needed:2 Tbsp Oil, 1 Cup Chopped Sweet Onion, 2 Garlic Cloves, minced, 1 Cup Tomato Sauce, 1/2 Cup Vinegar, 1/2 Cup Ketchup, 3 Tbsp Dark Brown Sugar, 3 Tbsp Molasses, 3 Tbsp Worcestershire Sauce, 2 Tbsp Tomato Paste, 1 Tbsp Yellow Mustard, 1 Tbsp Garlic Powder Kosher Salt to taste, 2 Tbsp Liquid Smoke.
In a medium size pot, a
dd the oil to the pot and heat on medium high, once oil is hot, add the onion and let them sauté for about 4 to 5 minutes. Then add the minced Garlic and reduce heat to medium low, let Onions and Garlic slimmer for another 4 to 5 minutes while stirring a few times while it slimmer. Now add the remaining ingredients and mix well. Let sauce continue to slimmer another 12 to 15 minutes while constantly stirring. Turn off stove and let sauce cool before using. Sauce will slightly thicken during cooling down time. Use whatever amount you need and if any is left, place it in an air tight bottle or jar and store in your frig until ready to use again. You can store this sauce up to 3 months.
.....Chef JW (Where something good is always cooking in my Kitchen)


Cold Cucumber Salad
If you like Cucumbers you're sure to like this Recipe. The first time I tried it I knew I would be making this one again. As always, don't just take my word, tried out for yourself and you're be saying the same...
1 Cup White Vinegar
1 1/2 Cups Sugar
1 Tsb Celery Seeds
1/4 Cup Vegetable Oil
Salt to taste
4 to 5 Small Cucumbers, slice (4 to 5 Cups)
1 Medium Sweet Onion, thinly Sliced in Rings
1 Large Red or Yellow Bell Pepper, thinly Sliced

Directions:
In a medium saucepan over high heat, bring the Vinegar, Sugar, Celery Seeds, oil and 1 Tsb of Salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.

In a large bowl, toss the sliced cucumbers, onions, and bell pepper with the liquid mixture and refrigerate overnight or for a few hours. Served Cold.
To Spice it up just a little, sprinkle a little Cayenne Pepper into the mixture. Email me and let me know how you like it or not.

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Chef JW Home Made Bourbon BBQ Sauce.....
1 Cup Ketchup
1/3 Cup Bourbon
1/4 Cup Apple Cider Vinegar
1/4 Cup Molasses
2 Garlic Cloves Crushed
1 Tbsp Worcestershire Sauce
1 Tbsp Lemon Juice
2 Tsp Soy Sauce
1/2 Tsp Dry Mustard
1/4 Tsp Ground Black Pepper

Combine all of the above ingredients and mix in a medium size bowl well.
You can use this to either base your Pork or Beef while you Smoking or Grilling or add it to your meat about 10 to 15 minutes before its ready to come off.

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Dr. Pepper BBQ Sauce........

Ingredients Needed:

2 Cups Ketchup
1 1/2 Cup Dr. Pepper
1/4 Cup Apple Cider Vinegar
1/4 Cup Brown Sugar, Dark
1 Tbsp Butter
2 Tbsp Onion Powder
2 Tbsp Mild Chili Powder
1 Tsp Sweet Paprika
A few drops of Liquid Smoke (Optional)
Salt N Pepper to taste.


Makes about 3 1/2 Cups
Preparation:
Combine all ingredients in a medium sauce pan and simmer over medium low heat for 15 to 20 minutes, stirring often.

Remove from heat and allow to cool for 15 minutes before using.

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JW Scotch Eggs Recipe

Ingredients:
4 to 6 Eggs
1 Pack of Ground Pork Sausage such as Italian Sweet Ground Sausage
Bbq Rub
Plastic Wrap (optional)
Grill (Preheat to 325 to 350)
2 Tbsp Honey

Let's get started with boiling the eggs. In a medium pot, fill halfway with water and add 2 Tsp of Salt to it. Gently place the eggs in the cold water and boil on medium high heat for 8 to 10 minutes. Remove pot from heat and let set for 5 minutes before you remove from the hot water, pour out the hot water and run cold water over the Eggs to stop the cooking process.

Making the Sausage Mixture:

In a medium size mixing bowl add the sausage, Honey, and 2 tsp of the Bbq Rub in the bowl. Mix together and place in side the frig for about 30 minutes to chill. 
While the Sausage mix is chilling, remove the Eggs Shells from the eggs. Take the plastic wrap and tear off 4 nice size pieces to wrap the egg and sausage mix to form a ball.
Remove the sausage mix from the frig, spread out a sheet of the plastic wrap. Take one hand full of the sausage mix and place in the center of the plastic wrap. Spread the mix out evenly, place one of the boil egg in the center of the mix and fold the plastic wrap around it molding the mix until it has completely cover the egg. Lightly seasoned on both side with a little Bbq Rub. Repeat the same steps for the remaining eggs.

***You can also mold the sausage mix around the eggs by using your hands. This can be done over night and place in the frig till morning or cook now.

Cook instructions:

Place Sausage on Grill Grates and let cook for 25 to 30 minutes then roll over to the other side for another 25 to 30 minutes or until internal temp reads 160 degrees.
Carefully remove from the Grill or Smoker and slice in half.

***Goes well with some Grits and Butter Toast.

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Asian BBQ Wing Sauce

"Quick and Simple"

1/2 Cup Of your favorite bbq sauce
2 Tbsp Soy Sauce
1 Tbsp Asian Sriracha Hot Chili Sauce

Stir together all ingredients until blended.

Makes 1/2 Cup

Sprinkle some Sesame Seeds and Scallions on top for garnish (optional)

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COMPETITION RIB RUB

1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/4 Cup Ancho Chili Powder
1/4 Cup Kosher Salt
2 Tbsp Chipotle Powder
1 Tbsp Black Pepper
2 Tsp Garlic Powder
2 Tsp Onion Powder
1 Tsp White Pepper
1/2 Tsp Allspice

In a medium size mixing bowl, combine all of the ingredients above and mix together.
You can store in an airtight container for a month.

Makes 1 1/2 Cup.

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People ask me all the time, JW where do you get your Brisket from.
Let me just start by saying, its not as important as to where but more of what type of Brisket i generally use.

When i am looking for a Brisket to do a Competition in go for a nice high end type Brisket with a nice marbling such as a Certified Angus Beef Brisket. my second choice would be a Prime Brisket or Choice Brisket.

The top Brisket on the market is a Waygu Brisket but it can be very expensive.

There's other Briskets that you can also buy like Excel and Select Brisket. These are the lower quality end Brisket that requires a little attention but can also turn out to be a very nice Brisket.

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TEXAS STYLE BRISKET RUB......

5 Tbsp Paprika
3 Tbsp Salt
3 Tbsp Light Brown Sugar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Black Pepper
1 Tbsp Dried Parsley
2 Tsp Cayenne Pepper
2 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Dried Oregano
1/4 Hot Chili Powder

Mix all of the ingredients together and apply a thorough coating to the meat. May be stored for several months in an air tight container in a cool, dark place.

Makes about 1 Cup

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TEXAS BRISKET HASH.......

2 Cups Chopped Barbecue Brisket
2 Large raw Potatoes, peeled and diced
2 Cups minced White Onion
1 Clove Garlic, pressed
2 Cups Beef Stock
1 Tsp Salt
1/4 Tsp Black Pepper

Combine Barbecued Brisket, Potatoes, Onion, Garlic, Stock, Salt and Pepper in a large heavy skillet. Simmer over medium heat until Potatoes are tender and all liquid is absorbed.

Serving 4

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