4th of July Food, barbecue, bbq, Chips, cooking, Food

MAKE DIY CERAMIC BBQ POT SMOKER in 5 EASY STEPS- TasteeBQ Uses Gluten Free BBQ Rub for Citrus Pulled Pork

Courtesy of http://www.TasteeBQ.com

NOTE: The following article details a home cooking experiment. It is not intended to insure the the safety of anyone who tries it home. To be sure your DIY Smoker is safe, you may want to have it inspected by Fire and Food Safety Professionals. This project is not recommend for those under 18, without parental supervision.

9/9/13- A big thanks to Marc Farris, Producer of the BBQ channel on YouTube. Thanks to his tip, we researched the latest FDA Guidelines on Terra Cotta. Until more testing is done, we do not recommend you do this at home. Otherwise, hope you enjoy reading about our little experiment.

Some “Lead-Free” Pottery Can Still Taint Food- FDA

http://www.fda.gov/downloads/ForConsumers/ConsumerUpdates/UCM234334.pdf

 

#bbqrub #pulledpork
11 Hour Smoked Pulled Pork Sandwich with Grilled Cabbage Broccoli Coleslaw. Smoked POWER Chips.

You love the smoky flavor of Pulled Pork, but are tired of the long lines at the local BBQ Stop? The wait is over. You can build your own Electric Ceramic BBQ Pot Smoker at home. It is fast, easy, environmentally friendly and affordable. The commercial Ceramic Giant Egg can easily cost more than $1000, with all the accessories. Even Lady Gaga could have trouble affording one. TasteeBQ was recently inspired by vintage 2007-2008 Alton Brown videos which made Ceramic Flower Pot Smokers for $50. Now, he hopes to take you to the next level.

#ceramic #bbqpotsmoker
Which comes in first- the Chicken or the Egg? Homemade Ceramic BBQ Pot Smoker. Venus seems to approve.

The concept of using plain Terra Cotta pots didn’t seem so appealing to TasteeBQ. He needed something that could be presentable on the front patio next to his cherished Venus Di Milo. So TasteeBQ set a budget of $100 to see if he could build a Smoker with a little more visual appeal. In the end, he only spent $77.38 (tax not included) to build an environmentally friendly Electric Ceramic BBQ Pot Smoker, which uses less Wood and little to no Charcoal. Also, no Propane Gas or Lighting Fluid required.

INSTRUCTIONS FOR BUILDING CERAMIC BBQ POT SMOKER

#ceramic #bbqpotsmoker #bbqrub
Here you see set up. Burner is sitting on layer of Rocks, then Wood Chip Tray, Grate and your POWER Rubbed Meat. We lined inside of Pot with Foil for easier clean up.

Here are the Parts Needed, where we got them and for how much:

2- 19″ Wide Terra Cotta Vases from Home Depot $13.98 ea.= $27.96

1- Proctor Silex durable Fifth Burner from Rite Aid= $19.99

1- Weber Charcoal Grate (#7441) from Home Depot= $10.99

1- Instant Read Meat Thermometer from Target= $7.39

1- Decorative Terra Cotta Chicken (retail $19.99) on Clearance at Target= $5.98

3- Decorative Cobblestone Base Bricks from Home Depot ($1.69 ea.)= $5.07

TOTAL= $77.38

Additional Materials Needed (from around the house): 

Wood Chips/ Chunks (Mesquite, Hickory, Cherry, or Applewood, etc..)

Metal Pan for Chips,

Aluminum Foil

2 Bricks (clean) to hold up Hot Plate,

Outdoor Extension Cord

Oven Mitts

BBQ Tongs or Poker for stirring Chips

Fire Extinguisher (Always good to have around whenever cooking.)

#ceramic #bbqpotsmoker
“Midnight in the Garden of Good and Enticing.” Meat has been smoking for 8 Hours. Smell of Pork is Amazing. Still has 3 Hours to go.

EASY 5-STEP SET UP takes less than 1 Hour. Of course, it is good to check that everything fits before doing final assembly.

1.  Set Pot on Base Bricks in steady position, leave gap to run Cord through.

#ceramic #bbqpotsmoker
Make sure Pot is steady on Bricks, leaving room for Cord to wind through.

2. Line Bottom Pot with Aluminum Foil. Then place level Holding Bricks at bottom inside Pot.

#ceramic #bbqpotsmoker
Smooth Bricks would probably work better, assuming they are at proper height for holding Burner. These odd ones did the job for now. Make sure they are cleaned.

3.  Set Burner on top of Bricks. Position Control Knob in open spot where it can be reached. Run Cord through bottom hole. Outdoor extension Cord may be needed to reach nearest outlet. Be sure connection is at safe/dry location.

#ceramic #bbqpotsmoker
Burner is set level. Check that there is space to reach Control Knob. We were a little concerned plastic Knob would melt. So far it seems to be heat resistant. Plus temps will probably never go over mid-200 degrees range.

4. Place Metal Pan with Wood Chips on top of Burner Coil.

#woodchips #ceramic #bbqsmoker
An old Chicago Deep Dish Pizza Pan was re-purposed as Wood Chip Tray. Though centered, we cheated it away a little for Knob access. Also experimented with variety of Mesquite and Hickory Chips and Chunks. We found that the Chips eventually smoked, while the Chunks provided more of a smokeless incense while cooking the Pork.

5. Place Grate on Top of Bottom Pot. Now you are ready to get Smoking. First time starting it up, we checked that Burner was working before adding Meat. The Burner had to be turned up to Max to make Wood Chips smoke and heat entire oven.

#grate #weber #ceramic #bbqpotsmoker
The Chicken supervises as assembly is completed. Try to find a store that has a good selection of (both) Flower Pots and BBQ Grates. Otherwise, it is best to take Grate with you to find the right Pot. Can’t tell you how many combinations we had to try before finding the right fit.

We used the Terra Cotta Chicken to cover top hole and hold in the heat. Once it started to smoke, we placed Meat Thermometer in top hole until it topped 190 degrees, so we knew we had a hot Oven.

#meatthermometer #ceramic #bbqpotsmoker
Not gonna lie. It felt amazing to see Pots smoking for the first time. And watching the Temperature Gauge rise over the top.

Before moving on to the Pulled Pork Recipe, here are some general Pros and Cons:

PROS

– Smoker is electric and environmentally friendly. We only had to replace Wood Chips once, at the beginning (to get sufficient amount). After that, it did aromatic wood cooking with very little actual clouds of smoke. The Wood Chunks worked (sort of) like smokeless incense, while the smaller Chips seemed to smoke better. If you want more constant smoke, try adding Ceramic Charcoal and replenish wet Wood Chunks every hour or so, as needed.

#bbq #ceramic #bbqpotsmoker
Here is next day “Autopsy” photo of inside of Smoker. After 11 hours of smoking, Wood Chunks are still intact. Looks like they’d be good to go for another 10 hours. We do not recommend using them again, as they may have juice residue.

– It is easy to use as Slow Cooker, would be very difficult to overcook Meat. At least with our sized Smoker. It you build smaller one with 12″ Grate, your Smoker is likely get much hotter, so you may have to adjust heat accordingly.

-The Flavor- This is real deal Wood Smoking technique. Food came out tasting great. If you don’t like the flavor of coal, it is even better the the Giant Egg, which uses Charcoal.

– Cost: The $77.38 is less than you would spend for one Smoked HoneyBaked Ham. Smoke two DIY Hams and you have already saved money.

CONS

– The Lid can get a bit hot, awkward and heavy (our Pot weighs over 25 lbs). There are no handles so use Oven Mitts to pick up Lid. Be careful to clear it above the Meat, as to not knock it away. Once again, if you build a smaller 12″ Grate model, Lid should be lighter to handle. Once you get Recipes (and curiosity) down, You can do no-peek cooking for hours at a time.

– Smoker is for Low and Slow BBQ Only. Not for Grilling. One advantage of the Giant Egg is that it cooks at extreme heats as well as low temps. This Ceramic Smoker cannot replace your regular Grill for quick fire Hamburgers and Steaks. It would be next to useless if you are into Vegan Cuisine, which almost always calls for quick Grilling Recipes. (though we may experiment with Smoked Kale Chips). This Smoker is best for Chicken Pieces, Sausages, Roasts and Whole Bird Cooking. It could also used to smoke Fish.

#meatthermometer #bbq #ceramic #bbqpotsmoker
Meat Thermometer does double duty to make sure your Roast reaches proper temperature. Though Pork is technically done at 160 degrees, you want your Roast well done to at least 175 or more. Then Fats will break down and give up the goods.

-Emphasis on Slow. Our 5 lb. Pork Roast took 11 Hours to get well done (and probably could have gone for 3 more). We could normally Smoke a Pork Roast in 4-5 Hours on a regular Charcoal Grill. While experimenting with Smoker, give yourself extra time to be sure your Meat gets fully done. Make alternate back-up plans if you are on deadline for dinner. You can always transfer Meats to finish in oven. Even an hour on the Smoker will impart Natural Wood Flavors that you can’t get from Oven cooking alone, or from Liquid Smoke.

[Consider Smoking your Pork Roast the Day before your party. Refrigerate it after it cools down (1-2 Hours). Then reheat it in foil at 420 degrees in Oven for 40 minutes on day of Party, before pulling Pork.]

RECIPE: CITRUS PULLED PORK (Gluten Free)

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Tender and juicy, Citrus Pulled Pork. The smoky aroma is impossible to describe. Remember how Emeril always wanted to create “Smell-a-vision”. TasteeBQ wants to do something similar for the Internet. Maybe he will invent #WebAroma or #WhatTheSmell? so you will be able experience these smells next time.

If you have shopped lately for fresh Ribs, we don’t have to tell you how expensive they can get. Especially if you are feeding a large crowd. Serving Pulled Pork is an affordable alternative. One 5 lb. Roast will render enough meat for about 10- 12 sandwiches. If you are only serving a few (and can afford Ribs) you can also use Smoker to cook them. We will do Rib Recipe soon.

Many Pork Roast Recipes call for the traditional Salt and Sugar Brine. Our Brine uses Orange Juice, which contains enough natural Sugar and Acids to do the Job. Extra Sodium is in the Gluten Free Italian Dressing and Worcestershire Sauce. You can also try this with Apple Juice, Cider and Cloves for the Holidays. Or an Orange Juice/ Lemonade Combo might be nice.

INGREDIENTS-

Pork/Brine

1 5lb. Pork Picnic Shoulder or Butt Roast

1 1/2 Cup Orange Juice

1/3 Cup Gluten Free Italian Dressing

4 Tbsp. POWER BBQ Rub

2 Tbsp. Worcestershire Sauce

Salt & Pepper (if desired)

BBQ Sauce

1 1/2 Cup Orange Juice

2 Tbsp. Apple Cider

2-3 Tbsp. POWER BBQ Rub

1 Tbsp. Molasses or Raw Sugar (if desired)

#bbqrub #porkroast #pulledpork #recipe
Place Pork Roast in resealable Bag, with enough Orange Juice Brine to cover. Keep Bag upright and sealed tight in the Refrigerator.

In Large Ziplock, cover Pork Roast with Orange Juice, Italian Dressing, BBQ Rub, Worcestershire Sauce and Salt and Pepper. Shake Well and Refrigerate overnight. May place on Foil or in Bowl in case of leaking.

#bbq #porkroast #pulledpork
Note Roast is placed on side to avoid dripping into Pan. We leave bottom unlined so it can absorb smoke for first hour (or so) before juices start to flow.

Next Day- no need to rinse off Brine. Shake off extra liquid and move Roast to Smoker Place Meat on the Grate to the side, to reduce juice dripping into Wood Chips. After 1 to 1-1/2 hours place Foil underneath, leaving Meat open to absorb more smoke.

#bbq #porkroast #pulledpork
Roast at 4 hours, juice being released.

After 4 hours, wrap Roast completely in Foil to get it to heat up inside, and catch the oncoming flow of juices.

#bbq #porkroast
Completely wrap in Foil during last few hours of cooking, to maintain heat. Smoke will still get in.

Ours Pork Picnic Roast took 11 hours to get done, you may smoke yours for up to 14 hours.

#bbq #pulledpork #recipe #bbqrub
Once done, allow Roast to rest for about and hour. Then pull away!
#homemade #bbqsauce #glutenfree
Super simple Gluten Free BBQ Sauce Recipe.

You will have plenty of time to make this simple BBQ Sauce. Heat 1 cup of Orange Juice, mixing in 2 Tbsp. POWER BBQ Rub and 1 Tbsp. Apple Cider Vinegar. Once it boils, reduce to simmer and (you may) add Raw Sugar or Molasses. Stir frequently. Sauce will thicken as it simmers. It will be ready to use in about 15-20 minutes.

#bbq #pulledpork #recipe
First break Pork into chunks. Then use 2 Forks, to shred it to desired consistency.

Once Pork is done let it rest for about an hour. Pull Meat off bone and separate into chunks. Use 2 Forks to shred Pork to desired consistency. Add BBQ Sauce to drench (not drown) Pork. Add a little more BBQ Rub, as well. Stir and let Meat absorb sauce for a least a few minutes. Serve on your favorite Grilled Bread Roll with Coleslaw & Chips.

#bbqrub #pulledpork #recipe #glutenfree
Pulled Pork is mixed with BBQ Sauce & Rub

RECIPE: GRILLED CABBAGE BROCCOLI COLESLAW

#coleslaw #bbqrub #glutenfree
Grilled Cabbage Broccoli Coleslaw is the perfect companion for your Smoked Pulled Pork.

INGREDIENTS:

1 bag Trader Joe’s Broccoli Coleslaw Mix

1 Cup Sliced Yellow Cabbage

1 Half Cup of Gluten Free Mayo

1 Tbsp. Apple Cider

1 Tbsp. POWER BBQ Rub

Salt and Pepper (to taste)

#grilled #cabbage #coleslaw
Place Cabbage directly on Grill. Has enough moisture, no need to marinate. Chop afterwards for Coleslaw.

We grilled 1 Cup of sliced Yellow Cabbage. You can put it on Smoker to wilt for 30 Mins. Julienne Cabbage and add to Broccoli Coleslaw Mix with Mayo, Cider, BBQ Rub and salt and Pepper to Taste. Refrigerate for up to 1/2 hour before serving. We topped our Pulled Pork Sandwich with Slaw. Delightful.

#bbq #pulledpork #sandwich #coleslaw
One final look at 11 Hour Smoked Citrus Pulled Pork with Grilled Cabbage Broccoli Coleslaw. [Cue “Applause”.]

BONUS VIDEOS

Alton Brown’s original homemade video on How to Make Ceramic Flower Pot Smoker

http://www.youtube.com/watch?v=ZAydLWYGoJA

Original Episode of Good Eats where Alton Brown builds Ceramic Flower Pot Smoker

http://www.youtube.com/watch?v=CtJ7nkslBv8

FROM OUR SPONSORS…

See the true story as it unfolded on Facebook, starting this past Monday (8/26/13)

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For more about POWER Rub by California Gold BBQ Rubs visit website

http://www.californiagoldrub.com/products.html

BBQ Catering in Los Angeles at Tastee BQ Grilling Co.

https://sites.google.com/site/tasteebqcom/

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Using BBQ Rub To Transform Rotisserie Chicken – TasteeBQ Reveals the Truth (PART 2)

Courtesy of  www.TasteeBQ.com

smoked chicken
One Hour Smoked Rotisserie Chicken with Red Hot BBQ Sauce.

Most GrillMasters will tell you that the secret to smoking fresh Chicken is Low and Slow for hours, with careful temperature control. By starting with a precooked, Rotisserie Chicken it will absorb the smoke as you reheat it on the Grill. TasteeBQ recently went on a worldwide quest to assemble a Magic Rub with 9 of the greatest SuperFoods on the planet.

Brief Summary- Part 1:

rotisserie chicken
HELP ME! Rotisserie Chickens are moist and affordable, but can sometimes fall short on flavor.
BBQ Rub seasoned Rotisserie Chicken
Simply season Baked or Rotisserie Chicken with Magic Rub, and it’s already good to go. In Part 1, Tastee BQ also shared a recipe for Temporary Home Rub Potion.

TEMPORARY HOME RUB POTION
2 Tbsp. Smoked Paprika
1.Tbsp. Garlic
1. Tbsp. Cumin
1. Tsp.Turmeric
1. Tsp. Raw Sugar
1/2 Tsp. Sea Salt
1/4 Tsp. Pepper
[Salt and Sugar optional]

bbq barbecue chicken
Transform Rub Rubbed Chicken into Heated Rubbed Chicken (shown here with Red Hot BBQ Sauce), using Grill, Oven or Skillet. TasteeBQ also discussed the benefits of Turmeric and Garlic.

Part 2

TasteeBQ grew up in the Midwest. Flavors from Texas, South Carolina and Tennessee influenced folks to create a variety of Chicago Style BBQ Sauces. Most of these Sauces use Ground Mustard, which is rarely Gluten Free (GF). Forced to solve this dilemma, our Hero decided to visit Okinawa, Japan- where people are said to live longer than Dinosaurs. He found that these heathy beings traditionally drink Turmeric Tea on a daily basis for as long as the oldest person can remember. So to be friendly to his GF friends, TasteeBQ decided to make Turmeric part of the Magic Rub.

Recipe #3- Homemade RED HOT BBQ SAUCE

As delicious as the Chicken is after Rubbing and Heating, for some people the BBQ experience isn’t complete without a Sauce. Over centuries of exhaustive research and testing, TasteeBQ has found that the Magic Rub can be used as a base for an infinite variety of BBQ Sauce Recipes. But today, he is going for something sweet and Cinnamon-ey, so he will utilize a highly specialized weapon: Hot Tamale Candy.

homemede bbq sauce
Start with your favorite fresh Orange Juice and a splash of Apple Cider Vinegar. No-Pulp juice will make for a smoother sauce.
homemade bbq sauce
Add desired amount of POWER (or temporary Rub). Heat and stir until blended.
Red Hot BBQ Sauce
The Secret Ingredient.
Chop Hot Tamales
Chop the Hot Tamales before adding to pot. May chop more finely for faster melting. If any tasty candy chunks are left in the sauce, guess you’ll be forced to eat them.
Homemade Red Hot BBQ Sauce
Heat and Stir until thick and you are ready to enjoy “Red Hot BBQ Sauce” (TasteeBQ didn’t call it “Hot Tamale Sauce” for fear of Susan Feniger). You may also add a Tbsp. of Tomato Paste for flavor and redder sauce, or a Tsp. Molasses for richer sweetness.

RED HOT BBQ SAUCE TECHNIQUE

1. Heat 1 Cup fresh Orange Juice with 2 oz. Apple Cider Vinegar.
2. As it warms, stir in 2 Tbsp. BBQ Rub, then 1/5 Cup chopped Hot Tamale Candy.
3. Stir until thick, and Candy dissolves. May also add chopped Grilled Onion or Garlic.

“In the Middle Ages, a time when spices were relatively rare, cumin was one of the most common spices. It was thought to promote love and fidelity. People carried it to weddings and walked around with it with their pockets. It was reputed to keep lovers and chickens from wandering. Thus, married soldiers were sent off to battle with a fresh baked loaf of cumin bread.” – InDepthInfo.com

[TasteeBQ remembers the time, so he decided to add Cumin to the Magic Rub- especially for the Chickens.]

Recipe #4- MARINATED ONE HOUR SMOKED CHICKEN

This is “The Most Amazing Thing You Can Ever Do to Transform a Rotisserie Chicken” (in TasteeBQ’s humble opinion). This recipe can be done on the run, if necessary, but marinating the Chicken overnight adds tremendous flavor. Plus a cooled Chicken holds up on the Smoker much better than a warm one. It would help to marinate and refrigerate it for even a couple of hours.

Wood Chips on Charcoal
If you have any sort of outdoor Grill, it can be used as a smoker with the help of Wood Chips. Use them dry for Gas Grills and wet for Charcoal. Be sure to cook chicken with indirect heat.

EASY TECHNIQUE:
1. Buy Chicken a day in advance (grab two when you find them on Sale for $5.00). Thoroughly season Chicken with Rub, top and bottom. You may also rub in some Fresh Chopped Garlic. Refrigerate Chicken overnight.

2. Next day, set up to smoke Chicken on low for 1 Hour. Be sure to replenish wood chips, as needed. There should Grill space to smoke 2 or three Chickens. Great for a group, or if you want left over Smoked Chicken for Salads, Sandwiches and other Dishes throughout the week.

3. You may also try smoking sliced Onions and/or Garlic. Chop them to add smoky flavor to your BBQ Sauce.

Smoked BBQ Rotisserie Chicken
Baste Chicken with Red Hot BBQ Sauce for the final 10 minutes of cooking for even more smoky flavor.

TasteeBQ hopes you will try some of these Recipes. Rather than buying a myriad of Spices and Herbs, try finding a delicious BBQ Rub to make cooking them much simpler. It is also the most cost-effective way to make sure the blend of ingredients are equally fresh (rather than breaking out that bottle of 2 year old Paprika). These easy and affordable Recipes will make Your Kitchen the most delicious BBQ Joint in Town.

LINKS:

Article- PART 1

buzzfeed.com

HOW TO USE BBQ RUB TO TRANSFORM ROTISSERIE CHICKEN
TASTEEBQ REVEALS THE TRUTH (PART 1)

Recipe for Turmeric Tea

blog.seasonwithspice.com

More on Cumin

indepthinfo.com

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How To BBQ A SuperFood Cocktail -TasteeBQ’s Recipe for “Smokin’ White Super Fruit Sangria”

 

 

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Smokin’ White Super Fruit Sangria served Martini style

Got a couple of bottles of wine, some Fruit and Fresh Ginger? Get ready to take your party to the next level. Roll over Apple Martini- there’s a new kid in town. Our superhero TasteeBQ was recently invited to create a special Birthday Party Menu for gourmet Friends. With the help of “Three Pretty SuperGirls” Bartending Co., they concocted a fantastic drink called “Smokin’ White Super Fruit Sangria”.

This easy recipe is best prepared overnight. It can be made extra special by putting Apple Wedges on the BBQ for garnish, and adding a rim of a really Delicious BBQ Rub.

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Drink may also be served in Wine Glass

Smokin’ White Super Fruit Sangria

First is the Easy Home Version, to be followed by the Bar Professional Recipe (furnished by Tres Jolie Mixology and Bartending- Los Angeles), for those with more extensive Bar Skills and Supples. For non alcoholic punch, use Ginger Beer and Lemon Lime Soda in place of Wine.

EASY HOME RECIPE (for one Pitcher)

Ingredients- (2) .750mls Pinot Grigio, (1) Granny Smith Apple, (1) Golden Delicious Apple, (1) Pear [D’ Anjou or one with firm texture], (1) Mango [Mexican Red/Yellow], (1)”Finger” Fresh Ginger [2 Tbls.], (1) Lemon, (1) Lime, (2) Cans Green Tea Ginger Ale and Fresh Basil for Garnish

Rim- 2 Tbls. POWER by California Gold BBQ Rub mixed with 2 Tbls. Brown or Raw Sugar—- No BBQ Rub? Substitute: 1/4 Cup Brown or Raw Sugar, 1 Tbl. Cinnamon, 1 Tbl. Cocoa Powder

-Reserving 1/2 of each Apple for Wedges, chop remaining Apple, Mango and Pear into 1/4 inch cubes. Add into Pitcher with 2 Tbl. rough minced Ginger. Section off Lemon to remove seeds, open Lime and squeeze both over fruit before adding to Pitcher. Pour in 2 bottles of Pinot Grigio, mix well and refrigerate overnight.

-Before party, cut reserved Apple halves into 1-1/2 inch wedges. If you have grill going, put them on for a few minutes to get nice grill marks. (Can also use indoor grill pan). Fold and water soak clean towel to wet glass rims, make circles with the BBQ Rub and press for even coat. Pour Sangria mixture over ice (optional), add shot of Green Tea Ginger Ale to each glass. May spoon in more fruit from bottom of pitcher for better flavor (plus Ginger tends to hang out down there). Garnish with sprig of fresh Basil.

Enjoy!

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Super and PowerFood contributors to Delicious White Sangria

BAR PROFESSIONAL RECIPE
-Furnished by Tres Jolie Mixology and Bartending- Los Angeles

Ingredients: (2) .750mls Pinot Grigio, (1) .750mls Musacatto, 8 oz. Triple Sec, 2/3 Cup Fresh Lemon Juice, (1) .750mls Dry Ginger Ale, (1) Cup Minced Fresh Ginger, (1) Cup Cubed Granny Smith Apples, (1) Cup Cubed Fuji Apples, (1) Cup Cubed Pears, (1) Cup Cubed Mango, Fresh Basil Leaves for garnish, Lime Juice

Rim- One part Sugar to one part California Gold BBQ Rub

Mix all ingredients EXCEPT Ginger Ale and Basil leaves together. Refrigerate for 24 hours. Next, rim glass with Lime Juice and Sugar/ BBQ Rub mix. Then fill glass with ice, pour 2/3 mix into glass and top with 1/3 Ginger Ale. Garnish with Basil Leaf.

 

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