BBQ Is Now

“BBQ Is Now” Recipes …

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Here we go again, it’s chicken time. For some reason our chicken comes out like a piece of small brisket or a lump of coal etc. If this is the case with your chicken consider slowing down. Reduce your temperature to 230 F. degrees to 250 F. degrees if you are barbecuing or smoking it. If you are grilling it cut back to a medium heat as opposed to hot or medium hot.


2-3 1/2 pound whole chickens cut to your wishes

1/4 pound sweet butter at room temperature

3 tablespoons sun dried tomatoes, pureed

1 Serrano chile pepper seeded and minced

1 tablespoon chili sauce

1 tablespoon lime zest, minced

1 tablespoon fresh lime juice

1 tablespoon cilantro, minced

1 teaspoon sea salt

1teaspoon fresh ground black pepper

Combine the butter, sun-dried tomatoes, chile, chili sauce, zest, lime juice, cilantro, salt and pepper in a small bowl and mix well to incorporate.

Rinse the chickens with cold water and pat dry with a paper towel. Rub inside and out with the chili paste. Place on a plate, cover and marinate for 2 to 4 hours in the refrigerator. Cook as desired.

Serves 4 to 8.

Here we are again a New Year and time to start planning your Super Bowl and your next barbecue. My favorite party food would be Wings and Dips just for starters. Here’s a dip that I think you will like with a real classy name!.

Da Dip

5 thick slices bacon or equivalent

1 small onion, peeled

1 small tub sour cream

1 package cream cheese

1 cup grated Cheddar cheese

1 clove of garlic, peeled

Corn chips, on side

Dice bacon and fry until crispy. Place all ingredients in a food processor and blend until combined. Microwave until warm and stir. Serve with corn chips.

Now make sure that you have plenty of wings, because they are my favorite and I know that I’m not alone.

Barbecued Tex-Mex Wings

2-1/2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 cup ketchup
1/2 cup apple cider vinegar
1/2 cup honey
1/2 cup packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1 teaspoon hot red pepper sauce
1 teaspoon mesquite-flavored liquid smoke

Wash wings and pat dry. Prepare medium-hot charcoal fire or preheat gas grill to medium high. Grill wings over medium-high heat, turning often, until skin begins to get crispy, about 15 minutes. In medium bowl, mix ingredients together and baste wings, turning often. (Basting earlier will cause wings to burn because of the high sugar content in the sauce). Continue grilling, basting often, until wings are cooked through and slightly charred but not burned, about another 10 minutes. Another dip recipe I think you will like is a hot spinach cheese dip


2 oz butter

1/2 cup chopped onion

1/2 cup bunch scallions, chopped

2 large cloves garlic, chopped

1 cup chopped cilantro

1 1/2 tsp cumin

1/4 lb fresh spinach

1 1/2 cup heavy cream

1 1/4 lb jalapeno jack cheese. Shredded

Melt butter in pan. Add onion, scallions, garlic, cilantro, and cumin. Sauté until soft. Clean and chop spinach. Add to the onion mixture; stir until wilted. Add cream and simmer 25 minutes, stirring occasionally. Add cheese and stir until melted. Serve hot with tortilla chips.

Enjoy and may your team win. Go Chief’s!

Chef Paul

Since it’s the holiday season I want to wish all of you a very Merry Christmas and a Happy and Prosperous New Year. It is also, party and entertaining time this first recipe is what I did for my daughter’s wedding last January and have had several request for catered dinners for Smoked Prime Rib.


1 lip-on Rib-Eye (9 to 12 pounds)
1/2 cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230 F. degrees to 250 F. degrees for about 4 hours or until it reaches an internal temperature of 140 F. degrees for medium rare or longer if desired. Slice to order and enjoy.

Here is another very popular recipe for the holidays, but this one has a few different twists with the nuts and the topping..

Pumpkin Nut Bread Recipe

3 1/2 cups Sifted flour

2 teaspoons Baking soda

1 1/2 teaspoons Salt

1 teaspoons Cinnamon

1 teaspoons Nutmeg

3 cups Sugar

1 cups Pecans

4 large Eggs

1 1/2 cups Canned pumpkin

1 cups unsalted Butter

2/3 cup Water


2 tablespoons Melted butter

2 tablespoons Sugar

1 teaspoons Cinnamon

Sift dry ingredients into large mixer bowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in 2 greased 9x5x3-inch pans in preheated 350F degree oven for 1 hour. Cool 5 minutes. Remove from pans and cool on wire rack. Combine the sugar and cinnamon and blend well. While warm brush with melted butter, sprinkle with cinnamon-sugar.

Yield: Two loaves.


Chef Paul