Bacon-Wrapped Chicken Hot Dog

Course Main Course
Cuisine American

Ingredients
  

Mayonnaise Mix

  • Mayonnaise
  • Dijon mustard
  • Black pepper
  • Cayenne pepper

Chicken Prep

  • Chicken breast split lengthwise
  • Bacon

Condiments

  • O Bachan's Japanese BBQ Sauce
  • Pickled jalapenos

Instructions
 

Mayonnaise Mix

  • Combine mayonnaise, Dijon mustard, black pepper and cayenne pepper, mix well.

Chicken Prep

  • Season chicken strip with salt, then brush with the Mayonnaise mix.
  • Wrap chicken strip with bacon. Place on a foil-lined baking sheet.
  • Cook chicken wrap in 500℉ oven for about 20 minutes.
  • Brush cooked chicken with Japanese BBQ sauce. Serve on hot dog bun with mayo mix & pickled jalapenos.

Chef Ken's Homemade Bacon

Course Appetizer, Breakfast, Side Dish
Cuisine American

Ingredients
  

  • 5 lb Pork belly
  • 1 ¼ tsp Prague powder 5.7 grams
  • 5 tbsp Kosher salt
  • 5 tbsp Brown sugar
  • 3 tbsp Maple syrup + 1 tsp
  • 3 tbsp Black pepper, cracked + 1 tsp
  • 1 ½ tsp Red pepper crushed

Instructions
 

  • Prepare cure, combined all ingredients into a paste.
  • Place pork in a large zip lock bag, rub cure onto meat.
  • Seal the bag, and refrigerate for 7 days, turning once daily.
  • Remove from bag and rinse off cure & slimy build-up on exterior of pork.
  • Pat belly dry, place on wire rack over sheet pan, sprinkle with more black pepper, and leave on the rack, refrigerated for another 24 hours.
  • Develop the pellicle on the outside of the bacon.
  • Pre-heat smoker to 160-170℉. Use hickory, apple, or maple wood chips.
  • Place bacon on grill plate and smoke approximately 6 hours, or until 155℉.
  • Remove and chill bacon completely. Slice to purpose and cook.

Asian Marinade for Ribs/Chicken Wings

Course Sauce
Cuisine Asian

Ingredients
  

  • ¼ cup Red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ¼ cup Brown sugar
  • ¼ cup Soy sauce
  • 1 pinch Salt
  • ¼ cup White vinegar
  • 1 head Pickled garlic peeled

Instructions
 

  • Combine and blend well.

Notes

Marinade ribs or pork overnight. Bake in a foil bag for 2 hours at 275F degrees.
Reduce leftover marinade and baste ribs or chicken when they're done. Glaze in a broiler.

Asian Short Ribs

Course Appetizer, Main Course, Snack
Cuisine Asian

Ingredients
  

  • 4 each Red chilies mild
  • 3 tbsp Ginger
  • 2 tbsp Garlic
  • 6 each Pickled garlic cloves
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • ½ cup White vinegar
  • 3 tbsp Soy sauce
  • ½ cup Brown sugar
  • ¼ cup Water
  • 2 tsp Salt
  • 5 lb Short ribs

Instructions
 

Marinade

  • Blend all ingredients (except the ribs, bonehead)

The Ribs

  • Brown ribs on all sides. Deglaze the pot with marinade.
  • Place in instapot and cook 45 minutes.
  • Remove meat. Reduce the liquid until thick.
  • Pour liquid over meat, then place in oven at 425℉ for 5-10 minutes, or until lightly charred and sticky.

Asian Sticky Ribs

Prep Time 21 days
Cook Time 1 day 2 hours 30 minutes
Course Appetizer, Main Course
Cuisine Asian, BBQ

Ingredients
  

Marinade

  • ½ cup Fresh red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ½ cup Brown sugar
  • 3 tbsp Soy sauce
  • Salt
  • 2 oz Vinegar
  • 5 each Pickled garlic cloves
  • Ribs Pork or Beef, Chef's preferred

Pickled Garlic

  • 1 lb Garlic cloves
  • 1 tbsp Sea salt
  • 1 cup Vinegar
  • 1 cup Spring water
  • cup Soy sauce
  • 3 tbsp sugar
  • 1 cup Spring water
  • cup Vinegar

Instructions
 

Pickled Garlic prep Pt. 1

  • Remove root ends of garlic, rinse and drain.
  • Add to a jar.
  • Mix water, salt, and vinegar with garlic. Let stand in a dark place at room temperature for 7 days.

Pickled Garlic prep Pt. 2

  • Bring soy sauce, sugar, and water to a boil, then add vinegar.
  • Pour off vinegar brine from garlic.
  • Add soy brine over garlic while still hot.
  • Let sit at room temp for 2 weeks or longer (the longer, the better).

Ribs prep/cook

  • Blend all ingredients until smooth.
  • Pour marinade on ribs and refrigerate overnight.
  • Wrap ribs in foil, steam in oven at 250℉ for 2 hours.
  • Reduce the remaining marinade until thick.
  • Remove ribs from oven, transfer to another sheet pan, and brush with thickened marinade.
  • Place oven on low broil, cook until browned.

Asian Meatballs

Course Appetizer, Main Course, Side Dish, Snack
Cuisine Asian

Ingredients
  

Deez Ballz

  • Ground beef
  • Ground pork
  • Breadcrumbs
  • Chicken stock
  • Scallions
  • Garlic
  • Sesame oil
  • Salt

Dis Sauce

  • Ginger julienne
  • Carrots julienne
  • Red pepper
  • Zucchini
  • Chicken stock
  • Brown sugar
  • Soy sauce
  • Hoisin sauce
  • Corn starch

Instructions
 

Prep yer ballz

  • Mix all ingredients lightly.
  • Roll into golf ball size.
  • Sear in oil; don't over cook.

Make yer sauce

  • In the same pan used to sear your ballz, add ginger, carrots, red pepper, zucchini, chicken stock, brown sugar, soy sauce, hoisin sauce, and corn starch.
  • Bring to simmer, then add your ballz. Cover, lower heat, and cook another 4-5 minutes.
  • Serve in lettuce or cabbage cups, or bao buns.

Asian Meatball/Sausage

Course Appetizer, Main Course, Side Dish
Cuisine Asian

Ingredients
  

  • Ground beef
  • Ground pork
  • Sriracha
  • Coconut milk
  • Sugar
  • Fish sauce
  • Salt
  • White pepper
  • Cilantro
  • Scallions minced
  • Lemongrass bruised and minced
  • Garlic
  • Ice water

Instructions
 

  • Mix all very well, let sit for at least one hour
  • Fry as needed,

Al Pastor

 

Al Pastor

Classic Mexican pork for tacos, burritos, etc.
Course Main Course
Cuisine Mexican

Equipment

  • 1 Sauce pan
  • 1 Smoker

Ingredients
  

  • 2 tbsp butter unsalted
  • ½ cup onions, chopped
  • 1 tbsp garlic, minced
  • ½ cup chicken stock
  • 2 ea chipotle peppers, chopped
  • 2 ea dried ancho chilies
  • 1 taste kosher salt
  • 1 tbd sugar
  • 1 tbd oregano
  • 1 tbd cumin
  • 1 tbd white vinegar
  • 1 tbd achiote paste
  • 1 ea pork shoulder, sliced

Instructions
 

  • Simmer all but pork shoulder in sauce pan, allow to cool.
  • Pour cooled marinade over sliced pork, then marinate overnight in cooler.
  • Stack marinated meat on a rotisserie plate in an aluminum pan and place on smoker.
  • Smoke at 275 for 4-5 hours until 145°f internal temp.
  • Baste meat during smoking.
  • Grill pineapple reserve, serve with tortillas, raw onion, chopped cilantro, and lime wedges.
Keyword Mexican, Tex-Mex