Big Daddy Dog Recipes

BIG DADDY SPICY BEEF SALAD

Steps:

• Add the chipotles, 1/2 cup olive oil and the lime juice to a food processor or blender and season with salt and black pepper, to taste. Pulse until it becomes a thick puree. Coat the flank steak with the chipotle mixture and let it marinate for 30 minutes.
• Preheat a grill to high heat.
• Add the jalapenos, cilantro, red peppers, red onion, peanuts, orange juice, soy sauce, sugar and remaining 2 tablespoons olive oil to a large bowl. Toss the ingredients well to combine. Season the mixture with salt and pepper, to taste, and set the bowl aside.
• When the flank steak has finished marinating, put it on the preheated grill and grill each side for 6 to 7 minutes. Transfer the steak to a cutting board and let it rest for about 8 to 10 minutes. Slice the steak thinly against the grain, and begin assembling your salad immediately.
• Put the meslun greens on each serving plate and spoon some of the jalapeno mixture over the greens. Top with the sliced flank steak, serve and enjoy.

BIG DOG SANDWICH

Steps:

• Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Grind beef and fat together through a meat grinder and put into a bus tub.
• Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
• Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
• Put hog casings in warm salt water and let sit in the refrigerator overnight.
• Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
• Special equipment: a meat grinder; hog casings; sausage stuffer
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
• Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
• Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.

BIG DADDY PARFAIT

Steps:

• In a small bowl, mix orange zest, sugar and coconut. Set aside.
• In large 2-quart dish or big martini glass start assembling parfait by layering granola, yogurt and then fruit, bananas, strawberries, blackberries and blueberries. Repeat until all is layered. Sprinkle coconut mix over fruit.
• In a large bowl, fold pineapple into whipped cream and put a scoop on top of each serving. Garnish with mint.

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

RIBS WITH BIG DADDY RUB

Steps:

• Preheat oven to 350 degrees F.
• Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes.
• Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces.
• Preheat grill over medium-high heat.
• Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes.
• In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
• Serve alongside Apple Cider Buttermilk Sauce, chipotle aioli, or harissa rouille.
• In a medium sized bowl, mix all ingredients until well combined.
• In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.