Turduckens are all the rage this year! Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers.
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Haylie Duff started a cooking blog 3 years ago and today has a new cookbook called “The Real Girl’s Kitchen.”
It’s almost the end of the summer and that means you have a few more days for one last BBQ!
Chef George Duran teaches us how to make Grilled Shrimp and Chorizo with Lime Chimichurri, Buffalo Style Grilled Corn and a Stovetop Apple Crisp with Spicy Mexican Hot Chocolate Drizzle!
Laissez Les Bon Ton Rouler Burgers (Let The Good Times Roll Burgers)
1 lb. ground beef
1 lb. ground pork
12 oz. andouille sausage, ground
1 tbsp. Creole seasoning
1 tsp. salt
In a large bowl, mix all of the ingredients together. Make burger patties. On high heat, grill the patties. Top with caramelized onions and your favorite toppings on a bun.
Kid chef Eliana de Las Casas is only 12-years-old, but is on her way to culinary stardom.
2 Tablespoons Brown Sugar
1 Tablespoon Paprika
1½ Teaspoon Salt
1 Teaspoon Black Pepper
½ Teaspoon Cayenne Pepper
½ Teaspoon Ground Cumin
½ Teaspoon Garlic Salt
½ Teaspoon Onion Salt
¼ Teaspoon Celery Salt
Meat: 2 racks of St. Louis style ribs
Sauce: 1 bottle of your favorite BBQ sauce (sweet or spicy)
Other items: 1 bottle of yellow Mustard, 1 roll of Aluminum Foil, 1 bottle Apple Juice (approx 20 oz), and 1 spray bottle
First, clean the ribs by removing the membrane from the back of each rack of ribs and any excess fat.
Second, combine all rub ingredients in a mixing bowl and blend together. (see list below)
Then coat ribs with mustard and generously apply rub, evenly coating all sides. Now you are ready to place them on your smoker or grill.
The smoker/grill should be kept at approx 250 degrees at all times which allows them to cook low and slow. When using a grill, do not put the meat directly over the fire. Build your fire in one side (add a piece of hickory wood for smoke flavor) and place meat on other side of smoker/grill. Put your apple juice in spray bottle and apply to ribs every hour.
After approximately 3 hours remove ribs from smoker/grill. At this time you will lay each rack on a sheet of aluminum foil, sprinkle a little more rub on top of the ribs, spray with apple juice and then wrap them up. Take the wrapped ribs and put them back on the smoker/grill and cook for approx 2 more hours. At this time, you will remove the ribs from the smoker/grill, unwrap and place the ribs back on the smoker/grill to firm them up for approx 30 minutes. Now, open smoker/grill and coat ribs with sauce (see below) and leave them on for 30 more minutes. This allows the sauce to stick to the ribs. Now take ribs off the smoker/grill, cut and serve.
Special thanks to Dan’s Backyard BBQ. For more information visit dansbackyardbbq.com.