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, add 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 Vinegar1 1/2 Cups Sugar1 Tsp Celery Seeds1/4 Cup Vegetable OilSalt to taste4 to 5 Small Cucumbers, slice (4 to 5 Cups)1 Medium Sweet Onion, thinly Sliced in Rings1 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.
______________________________Chef JW Home Made Bourbon BBQ Sauce.....1 Cup Ketchup1/3 Cup Bourbon1/4 Cup Apple Cider Vinegar1/4 Cup Molasses2 Garlic Cloves Crushed1 Tbsp Worcestershire Sauce1 Tbsp Lemon Juice2 Tsp Soy Sauce1/2 Tsp Dry Mustard1/4 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.
_____________________________________________________________________Dr. Pepper BBQ Sauce........
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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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JW Sweet N Spicy Fried Corn
Ingredients Needed:
4 Large Ears of Sweet Corn1 Large Jalapeno Pepper, finely chopped2 to 2 Tbsp of Sugar3 Tbsp of ButterSalt N Pepper to taste2 Strips of Fried Bacon
This is a real simple side dish. This is not Sweet Cream Corn Dish.
In a large bowl with a sharp knife, remove the Kernels from the Corn Cob. Now take the back side of the knife and scrape down the side of the Cobs and drain the Corn Milk from the Cobs into the Corn
Fry the Bacon and once done, add the Bacon Fat to the Corn. In a large skillet, heat to medium high and pour everything into it and let it cook for about 15 to 20 minutes stirring often.When the Corn begins to brown and thicken, remove from stove. Serve Hot or Cold.
***Top with some Scallions (Optional)
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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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7 Up Biscuits Recipe
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TEXAS BRISKET HASH.......
2 Cups Chopped Barbecue Brisket2 Large raw Potatoes, peeled and diced2 Cups minced White Onion1 Clove Garlic, pressed2 Cups Beef Stock1 Tsp Salt1/4 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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FRESH MEDITERRANEAN SALAD
Vinaigrette:
3 Tbsp Red Wine Vinegar2 Tbsp Water1 Tsp Dried Oregano1 Tsp Freshly Ground Black Pepper1 Tsp Dijon Mustard1/2 Tsp Kosher Salt2 Garlic Cloves, chopped3 Tbsp Extra Virgin Olive Oil
Salad:
2 Cups Sliced Fennel Bulb (about 1 medium)1 1/2 Cups Thinly Sliced Red Onion1 Cup Pitted Ripe Olives, Halved3/4 Cup Chopped Fresh Parsley1/2 Cup (2 oz. of Feta Crumble Cheese)2 - 15.5 oz. Cans of Cannellini Beans, Rinsed and Drained8 Plum Tomatoes, Quartered2 Tbsp Sunflower Seeds
1. To prepare Vinaigrette, combine first 7 ingredients in a medium size bowl. Gradually add Oil, stirring with a whisk until well blended.
2. To prepare Salad, combine Fennel and next 6 ingredients in a large bowl. Drizzle Vinaigrette over Salad, tossing until well combine. Sprinkle with Sunflower Seeds. Cover and Chill at least 1 hour. Yield: 10 Serving (serving size: 1 Cup)
Enjoy.
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Barbecue Baked Beans Recipe:
2 - 15 oz. Plain Pork and Beans1 Small Sweet Onion Diced1 Cup light Brown Sugar1 Cup BBQ Sauce of your Choice1/2 Cup Ketchup2 Tbsp Mustard2 Tbsp Worcestershire Sauce1/2 Cup BBQ Rub of your favorite Rub
1. Preheat Grill for indirect cooking at 250 - 275 degrees. Use your favorite wood for your favor profile.2. Drain the Pork and Beans and pour into an aluminum Pan.3. Add remaining ingredients and mix together.4. Place Pan on Grill and let smoke uncovered for 2.5 - 3 hrs, stirring acouple times until Onions are soft and Beans liquid began to thickened to your liking.
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BBQ Vinegar Grill Spray Recipe
What you will need:
1 Large Spray bottle11 oz. Apple Cider Vinegar2 oz. of Worcestershire Sauce1 oz. of liquid Smoke 5 oz. of Apple Juice3 Shots of Jim Beam Black or some other Bourbon Whiskey
Add the ingredients above to the spray bottle. Shake it very well. Use spray on meat from time to time during checking on meat to help keep meat from drying out.
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Cabbage and Sausage Foil Package ........
Cook Time: 60 to 70 minutes
Ingredients Needed:
1 lb. Andouille Sausage or Polish Sausage (Cut into 1 inch pieces
1/2 Head of Cabbage (cut into 1/2 inch Wedges
Garlic to taste
Salt and Pepper to taste
15 to 20 small Potatoes (cut into quarters)
1 Small Sweet Onion, thinly sliced
1 Cubed of Ice per Package
Instructions:
1. Preheat your grill to 350 degrees
2. Cut four 18x12 inch sheets of heavy duty foil. Spray each one with non stick spray.
3. Divide the Cabbage, Potatoes and Onions over the sheets of Foil.
4. Add 1 Ice Cube to each mound.
5. Evenly divide the Sausage between the packages and top with garlic and butter, then salt and pepper.
6. Seal each package well and place on the Grill.
7. Grill for 55 minutes, flipping packet every 15 minutes.
8. Allow to rest 10 minutes before serving.
9. Serve with Sour Cream or Shredded Cheddar Cheese if desired.
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Smoking Time for a Turkey Breast:
Weight At: 325 degrees
3 to 4 lbs. 1- 1/2 hrs.
4 to 5 lbs. 1 1/2- 2 hrs.
5 to 6 lbs. 2 /2 1/2 hrs
6 to 7 lbs. 2 1/2 - 3 1/2 hrs
Target Temp 180 degrees
Smoking Time for a Whole Turkey at 275 to 300 degrees
25 minutes average per lb. Target Temp: 180 degrees
10 to 12 lbs about 3 to 3 1/2 hrs
14 to 16 lbs. about 4 to 5 hrs.
165 degrees in the Breast Area
175 to 180 degrees in the thigh_______________________________
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Simple Buffalo Wing Sauce:
Let's get started here with a 1/2 Cup Melted Butter
1/2 Cup of Franks Red Hot Sauce or your favorite Hot Sauce
2 Tbsp of White Vinegar, not Apple Cider but that will work if that's all you have on hand.
2 Tbsp of Worcestershire Sauce
Garlic Salt to your taste
Mix together all of the ingredients above until well blended. You can store this in an airtight container in your fridge for up to 1 Month.
Once Wings are done, pour Sauce over Wings and shake or mix until Wings or completely coated.
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