Warning: date() [function.date]: It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected 'America/Denver' for 'MST/-7.0/no DST' instead in /home/zowie/www/bbqbum.com/wp-includes/post.php on line 3029
I know this isn’t a BBQ recipe, but it is one of my favorite, and I made it myself. I try my very best to use raw wholesome ingredients when I cook and this one fits the ticket.
I like my belgian waffles dense and slightly “eggy.” After researching and try a lot of different waffle recipes, I started seeing a trend and then I experimented. These are hardy yummy belgian waffles that my family can’t get enough of.
2½ cups unbleached all-purpose flour
1 tsp Rumford aluminum free baking powder
1 tsp Himalayan salt
2 cups whole raw milk
3 farm-fresh eggs
2 T raw honey
1 T expeller pressed coconut oil
In a mixing bowl, stir dry ingredients. Add milk and eggs and beat completely. Heat coconut oil so it melts and is warm enough to dissolve the honey. Stir the honey and oil together until honey is smooth. Beat honey and oil into batter until well mixed.
Cook according to directions on your waffle maker until outside is a toasty golden brown.
My favorite topping is fresh, organic strawberries with fresh, raw cream. I like to mix the strawberries with a little raw cane sugar and let them sit to draw out some juice. Then mix in some cream and scoop the mixture unto the waffles.
Make a ton, your guests WILL come back for more.
 Really Raw Honey |
 Rumford Baking Powder |
 Himalayan Sea Salt |
 Coconut Oil |
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
Combine syrup,chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Refrigerate until use.
3 tablespoons maple syrup
3 tablespoons chili sauce
1 tablespoon cider vinegar
1 tablespoon canola oil
2 teaspoon Dijon mustard
1 cup Apple Wood Chips
Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,
chili sauce, vinegar and mustard together in a saucepan. Let simmer for
5 minutes. Brush chicken with the oil and season with salt and pepper.
Add wood chips to coals. Place chicken on grill and cook for 10−15 minutes
or until fork tender. Turn occasionally and brush generously with sauce in
the last few minutes before they are done.
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne
Mix all ingredients together and store in an air tight container.
Kansas
Most chili pastes add heat as well as flavor. A few are more sweet than hot. Although chili pastes are often called sauces, they are thicker in consistency and smooth-textured.
1 Lemon (and zest)
1 Lime (and zest)
1 orange (and zest)
1/2 green chili, or more to taste (chopped with or without seeds)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
Mix 1/2 teaspoon of each fruit zest and all the juices with other
ingredients. Add more spices if desired. Let stand at least 30 minutes
before using (should thicken).
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder
Mix together and store in an air−tight container.
]]>1 Can Tomato sauce, 8 Ounce can
1/2 Cup Molasses, light
1/2 Cup Vinegar
1/2 Cup Brown sugar, packed
1/4 Cup Vegetable oil
1 Tablespoon Minced onion, instant
1 Tablespoon Seasoned salt
1 Tablespoon Dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon Orange peel, finely shredded
1−1/2 Teaspoon Paprika
1/2 Teaspoon Pepper, black
1/4 Teaspoon Garlic powder
In a saucepan, combine all ingredients. Bring to a boil; reduce heat and
simmer uncovered fo 20 minutes. Use to baste beef or poultry last
15 minutes of grilling.
1/2 Cup Vinegar
1/4 Cup Worcestershire sauce
2 Cup Water
1 Onions, chopped
1/2 Cup Brown sugar
1 Teaspoon Celery seed
1/2 Teaspoon Salt
Combine ingredients in small saucepan and bring to boil. Simmer until
reduced to thick sauce, stirring occasionally
8 Ounces Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Cups Firmly packed brown sugar
1/2 Cup Sherry
2 Teaspoons Lemon juice
1 Teaspoon Liquid smoke
Cut the melon into pieces and place in a saucepan. Cook it uncovered over
medium heat until the melon is the consistency of applesauce (approximately
2−3 hours). Stir it occasionally. Add remaining ingredients. Simmer
uncovered over low heat for 2 hours. Allow to cool to room temperature
before using.
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel’s Whiskey
Combine all ingredients and mix well. Dip meat in sauce and place on grill
over hot coals. When meat is turned, brush with sauce. Grill to desired
degree of doneness. Just before meat is removed from grill, brush again
with sauce. Makes enough for 8 servings.
Jack