Badazz Barbecued Bulbs Recipes

BADAZZ BARBECUE SAUCE

Steps:

• In a saucepan, sauté the onion and garlic in the butter.
• When the onions are transparent, add everything else.
• Bring to a boil and then simmer for about 15 minutes OR until you can't stand the amazing aroma!
• Store refrigerated.

CHICKEN AND THE BODACIOUS BULB

Steps:

• Rinse and pat the chicken dry. On a stable surface, cut the chicken with a sharp knife into 8 pieces, plus the backbone.
• Season all the pieces with 1 teaspoon each salt and pepper. Cover and refrigerate all but the backbone.
• In a large saucepan or small stockpot over high heat, add 1 tablespoon of garlic oil and, when hot, add in the seasoned chicken backbone. Brown for 4 to 5 minutes, then add in the reserved garlic cloves, thyme, and the cut vegetables. Turn the backbone over and continue to cook until well browned, an additional 5 minutes. (Guy's tip: for easy removal when making gravy later, tie the garlic cloves in cheesecloth before adding to the pot).
• Deglaze the pan with a little of the stock to loosen the fond from the bottom of the pan, and add the remaining stock and the water. Bring to a strong simmer and let cook for 45 minutes. Strain the solids but reserve the garlic cloves in a bowl. Let sit and skim the fat from the top. Set aside. You should have about 3 cups. This can be prepared ahead.
• Preheat the oven to 250 degrees F.
• In a large, deep-sided pan over high heat, add 1/4 cup of the garlic oil. When it just starts to smoke, add the sliced garlic cloves and cook until just crisp and light golden brown, 30 seconds. Remove to a paper towel-lined plate and sprinkle with a touch of salt. Add in the chicken and carefully brown the pieces, turning as needed, and getting a nice even dark golden brown on all sides. As the pieces finish, remove to a baking sheet and hold warm in the oven.
• Drain the excess fat from the pan the chicken was cooked in and set heat at medium-high. Add in the remaining 1/4 cup garlic oil and the flour and stir constantly until a paste forms. Allow the roux to cook for 1 to 2 minutes, with continued stirring, and then slowly whisk in the stock. Add about 1/2 cup at a time and continue to incorporate. Reduce the heat to low once the mixture has thickened and then add in the reserved cooked garlic cloves.
• Whisk these into the roux, adjust seasoning with salt and pepper, if needed, and hold warm until service over low heat.
• Place 1/2 cup of the garlic gravy on a plate and position a couple pieces of chicken on top. Spoon 1 tablespoon of the gravy on top of the chicken and garnish with the parsley, diced tomatoes, and the fried garlic slices.
• In a small saucepan over medium heat, add half of the oil and all of the garlic. Heat through and cook for 10 minutes, adjusting the heat as needed. Allow to cool to room temperature.
• In a 16-ounce clean glass jar, add the prepared garlic and the remaining oil. Cover and refrigerate. Use within 2 to 3 weeks.
• Guy's Tips:
• Use a good quality olive oil in this, but not extra-virgin. You want an olive oil that can withstand some heat, as you will soon be cooking everything with this oil!
• Find the freshest, firmest, whitest garlic bulbs you can find. Gently break apart the bulb, and then carefully trim the stem end from each clove and peel the skins. Be picky, use the biggest ones and leave the smaller ones for another recipe.
• Use the oil for cooking, use the garlic for everything. Once the garlic is depleted, start over.

BLAZING BBQ SAUCE OR MARINADE

Steps:

• Combine all ingredients except chicken breasts. Add chicken breasts to marinade mixture and marinate chicken breasts in the refrigerator for 2 to 4 hours before grilling.
• Preheat grill. Place chicken breasts on the grill and cook until chicken is opaque in center, flipping twice during cooking, about 15 minutes total.

BADAZZ BARBECUED BOOZY BRITISH BANGERS

Steps:

• Place all the sauce ingredients in a small pan and cook over a low heat, stirring constantly, until well blended.
• Pinch each banger in the middle and twist to make two short bangers.
• Separate the two halves by cutting through the link with a sharp knife or kitchen scissors.
• You should now have 16 wee pudgy bangers.
• Season each with salt and pepper.
• Wrap each pudgy banger with a halved bacon rasher and then thread onto 4 skewers, alternating with the mushrooms.
• Brush each with a little oil and cook over hot coals for 15 minutes, turning from time to time and basting with the sauce.
• To serve- transfer to plates and drizzle a little of the remaining sauce over the top.
• Serve hot.

ENGLISH BANGERS

Steps:

• Wash the sausage casings thoroughly inside and out in running water, making sure they do not escape down the drain! Fill with tepid water, and leave to soak in the sink while preparing the sausage meat.
• Cut all the meat into 1" cubes, ready to mince using small holes.
• With the coarse blade in the mincer, pass all the fat through.
• Then change the blade to small and mince the lean meat.
• Grind the salt, pepper nutmeg sage and thyme in a spice mill until very fine. Mix all together thoroughly, taking care not to beat too vigorously, the meats should be completely homogenized.
• Take a small patty and cook it in a frying pan to check the seasoning. Re-season if needed.
• Slide the skins onto the filling tube and fit to the mincer. Fill the casings, taking care not to fill too tightly, or the sausages will burst when cooked.
• Twist into suitable sized links and hang up in a cool place to mature 24 hours before freezing or cooking.

EASY ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 350°F.
• Cut about a half inch off the top of the garlic bulb.
• Place the bulb in a small baking dish. Drizzle the top with the olive oil.
• Cover the dish with aluminum foil, and bake for 1 hour.
• Set the butter out to soften as you put the garlic in the oven.
• When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
• Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
• To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

BUBBA'S BEST BBQ SAUCE

Steps:

• In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.

BADAZZ BARBECUE BEEF

Steps:

• In a large skillet, sauté the beef, onion, celery, green pepper, and garlic in olive oil until the beef is completely done.
• In the meantime, make a seasoning mixture by combining the Worcestershire sauce, Tabasco sauce, brown sugar, seasoning salt, pepper, vinegar, mustard, paprika, and chili powder in a measuring cup and mixing well.
• When the meat is done, add the seasoning mixture.
• Stir in well and cook for 20 minutes.
• Add the tomato sauce, Badazz BBQ sauce, liquid smoke, and chili sauce or ketchup.
• Bring to a boil, remove from heat, and transfer to a crockpot.
• Cover and simmer on low setting for several hours.

BADAZZ BARBECUED BULBS (BAKED HERBED ONIONS)

Steps:

• Peel each onion and carefully cut into quarters, but make sure that the bases are still intact. In a small mixing bowl, mix together the butter, herbs, salt and pepper until well blended. Open up each onion (like a flower) and stuff each with one quarter of the butter mixture. Wrap each onion in heavy duty aluminum foil, sealing well, then place amongst the coals for 20 to 25 minutes until tender. Serve hot.