The Beautiful Imperial BBQ Stew

This is a recipe that uses a Dutch Oven, it could be modified for a Crockpot, but I’m not sure how the timing would work out.

  • Serves 4-6
  • Cook time: 55 minutes
  • Prep Time: 15 minutes

 

Ingredients

The recipe takes quite a few ingredients including beer so get ready for a hearty meal.

  • 2 lbs of Stew beef, chuck preferably
  • 2 tablespoons flour
  • 2 large carrots
  • 3 medium white potatoes (skinning optional) chopped into 1” chunks
  • One large onion, sliced
  • 2 Tablespoons of minced garlic
  • 11oz of Imperial Porter Beer (a smoky malt is the best)
  • 5oz of Jim Quessenberry’s Sauce Beautiful
  • 2 Tablespoons of Grapeseed oil (or olive oil)
  • Ground sea salt, ground pepper, seasoning salt, smoked paprika to taste

 

Instructions

  1. Put the dutch oven on a medium burner with the grapeseed oil.
  2. When the oil is rippling put in the stew beef and turn until evenly browned, add the garlic and flour in halfway through this process.
  3. Dump the Carrots, Potatoes and Onion in the dutch oven, add salt, pepper and paprika.
  4. Add Imperial stout, careful it may froth up.
  5. Add Sauce Beautiful
  6. Cover and let sit for 15 minutes or until simmering. Turn on oven to 350°
  7. Set dutch oven on a middle rack for 20 minutes.
  8. When 20 minutes is up check on stew, if it is not thickening enough, cook for the last remaining 20 minutes uncovered.
  9. Allow to cool for 5 minutes.

 

Serve in a bowl with a glass of the same porter beer and a hunk of hearty bread to sop up the broth.

Hey Joe! Where You going with that fork in your hand?

Holy smokes! We’re giving away a Weber Smokey Joe just to see who can step up and claim bragging rights for their recipes involving tabletop grills. Think you have a good dish? Well then dish it out.

Are you the master of bratwurst at your local picnic table? Do you live in a van down by the river but yearn to entertain guests by cooking steaks one at a time? Are you a vegan looking to start small on your journey to real food? If so, the Smokey Joe is right for you. If you already have one and are an ace grillmaster of all things small, let us know. We want to hear about it. Leave a comment below and be sure to check out our latest giveaway.

In the mean time, here’s a simple bratwurst recipe fit for a tabletop king!

Go get some Johnsonville Brats at your nearest grocery store. If you like the cheese ones, that’s cool. We’re going to add a little twist of flavor to them that will set you apart from the rest of your tailgate team. Got the brats? Okay good. Fire up the Smokey Joe with a handful of coal.

Now we need some other ingredients. Crack a cold one. Drink about half of the beer just to get your mind set and then fill the can or bottle back up with Sauce Beautiful to make a 1:1 beer to sauce ratio mix.

This is where the magic happens. Pour that beersauce mix into a sauce pan or some other kind of container where you can mix it up. If you have a baste brush, that’s great. If you don’t, get a spoon and get to mixing. Once the beersauce is mixed well, set the brats in the pan and let them rest while you carve up an onion.

Mince or slice the onion into pieces that are just small enough to be bitesized but not too small that they can fall through the grill later on. Roll up some foil and/or use a camp pot or small pan with a quarter stick of butter and the onion slices. Dash them with Jim Quessenberry’s Steak Beautiful for a nice even seasoning and then sautee them in the foil/pan/pot over the coals of the Smokey Joe. 

While the onions are cooking and making things smell so good, make sure your fire has a nice pleasant orange and white glow but not raging with flames. Lay the brats on and let them warm. DON’T BURN THE DAMN THINGS! I’ll know. Brats are best cooked slow. Eventually the brats will begin to plump over the warm coals. Baste them a few times with the beer sauce mix. Let them warm until they look like they’re going to explode. That way they’re super juicy. Pull a view onion slivers from your sautée pan/pouch and place them over the brats to get a little char grill flavor.

Once the brats are plump, you can serve them. Take them up along with the onions and serve on large hot dog buns. Spread a few onions on top and drizzle with sauce beautiful for a nice summertime treat at the campsite or back yard.

If you’re interested in more information on the Smokey Joe, here’s a brief history from Weber.

Poor Man’s Ribeye With Steak Beautiful

Do you like Ribeye Steaks? Why Hell yeah. We all do. But there’s a little known secret. You can pay half the price for the same steak but a smaller cut called the Chuckeye Steak. Whenever Ribeye Steaks are cut, the Chuckeye is the end piece marbled just the same but the butcher charges only half the price per pound. They’re inexpensive comapred to the Ribeye, but I will warn you, they go quick.

Here’s a recipe we like to use on Ribeyes and Chuckeyes and it is guaranteed to drop jaws when served.

  • 2 Chuckeye Steaks
  • 1 Bottle of Jim Quessenberry’s Steak Beautiful Hickory
  • 1 Clove of Garlic
  • 1 Bottle Extra Virgin Olive Oil
  • 1/4 stick of butter
  • 1 Weber Kettle Grill (Offset charcoal fire or you can use a smoker if you want)
  • Charcoal

 

Let the steaks rest to room temp if they’ve been refrigerated. Lightly drizzle and rub the steaks on both sides with a thin layer of olive oil while gently massaging the Hickory Rub into the meat. This will insure the rub stays on and can form a nice little crust when seared. Now warm up your smoker/grill with indirect/offset fire. Get the fire up to a point where you’d normally smoke meats but not too hot. We use our hands to guage temp, but if you’re precise, try to hit at least 225F but no more than 250F. Place the meat on the surface and let these babies slow smoke up to 125F internal. This will give you a nice center.

In the mean time, while the steak is smoking, smash and chop the clove of garlic, place into a mixing bowl with 1/4 stick of butter at room temperature so that it is malleable and able to mix well. Mix well with the garlic until you have a consistent butter and garlic compound ready for the steaks.

Once the steaks hit 125F internal, you’re ready to take them up and let them rest. Now’s time for the searing. If you don’t have a second source of heat available, take time to stoke that fire up a bit and get the surface ready for searing. Take it up to at least 375F. If you want to sear in a pan on the stove, you can do that too, but we’re keeping this outdoors for today. Get that grate hot hot hot!

Now it’s GO TIME! Put those steaks on the grill for no more than 2 minutes per side. Don’t do anymore than that or you’ll be asked to leave promptly. Sear those beauties quickly and and pick em up. Plate them with a dollop of compound garlic butter and serve with your choice of salad, potato, or steamed veggies. Boom. Steak dinner for two under $25.

Steak Beautiful Hickory is featured in the February 2019 Grill Masters Club monthly delivery box. Use code ‘NEWYEARBBQ’ between now and January 31 for a 5% discount.

 

Smoked Harvest Stuffed Pork Loin

Smoked Harvest Stuffed Pork Loin

Ingredients:

1 ct6 oz. STOVE TOP Stuffing Mix for Chicken
2 ctSmall Apples, Chopped
3 TbspDried Cranberries
1 cupPLANTERS Pecans, Chopped
1 TbspDried Sage Leaves
1 ctPork Loin (4 lb.), Butterflied
1 tbspJim Quessenberry’s Rub Beautiful

Directions:

Recommended: 1 serving sauce (Sauce Beautiful Original, Hot, White, or Gold)

1. Start off-set charcoal fire in Weber grill. Make sure coals are burning well. We like to add apple wood chips for an added sweet smokey flavor.

2. Prepare stuffing according to instructions on the box. Remove from stove top; stir in apples, cranberries, pecans and sage.

3. Lay butterflied loin flat with sliced side up. Spread layer of stuffing on top side of loin; Roll the loin up with the stuffing inside, placing the end seam down, on sheet of aluminum foil or aluminum pan covered in cooking spray. Use butcher twine to hold the loin together. Season with Rub Beautiful.

4. slow smoke until meat is (160ºF) approx. 45 min. Rest 10 min. before slicing.

Bacon Wrapped Quail Breast Sliders

Bacon Wrapped Quail Breast Sliders

This recipe is a game changer (pun intended). Here in Northeast Arkansas we like to hunt, grill, and eat.  We like to change things up a bit from the normal grilled chicken, burgers, etc.  Game recipes are starting to grow in popularity.  Cregeen’s Irish Pub in Jonesboro, AR has been using Jim Quessenberry’s products on their BBQ sandwiches, nachos, and wings for several years.  They wanted to add some game to their menu which gave them a chance to introduce Quessenberry’s white BBQ sauce to their customer base.  Sauce Beautiful – White is perfect for poultry, fish, and goes good on a pulled pork sandwich just as well.  If you want to try your hand at an amazing dish that is guaranteed to delight, follow the recipe below. If you happen to be in the Jonesboro, AR area and aren’t looking to grill for yourself, Come by Cregeen’s Irish Pub and get these sliders paired with a tall cold beer.

Ingredients:

9 ctQuail, Dressed
1 tbspJim Quessenberry’s Rub Beautiful
½ tspBlack Pepper
9 slicesBacon
2 tbspButter or Margarine, Melted
2 pkgs4 pack – King’s Hawaiian Savory Butter Dinner Rolls
1 ctRed Onion, Small (Optional)
1 btlJim Quessenberry’s Sauce Beautiful – White

Directions:

Step 1

Sprinkle quail with Rub Beautiful and black pepper. Wrap breasts with bacon slices using toothpicks to hold in place. Place, breast side down, in a roasting pan. Brush with melted butter.

Step 2

Grill wrapped breasts on direct heat (out of pan) for 3 to 4 mins per side (Or place pan in oven at 450° for 10 mins) Place pan of wrapped breasts on indirect heat of smoker/grill (Or in oven) Bake at 325°, covered, 40 to 45 minutes or until internal temp up to 160°. Then Let stand 5 to 10 minutes before plating.

Step 3

(Optional) Sautee red onion rings in butter using a skillet over direct heat.

Step 4

Remember to remove toothpicks from breasts.  Place 3 breasts on 3 rolls per plate with optional sautéed onions.  Serve with a dish of white sauce for dipping, and a favorite side. (Ex. Onion Rings, Potato Salad, Side Salad, Fries, Etc.)

Serves 3 people

Serves 3

Day 13: How to Make Your Burgers Go from Ordinary to Extraordinary Using One Simple Ingredient

First, get your fire started. I like to build a fire on one side of my grill to have a side for fast cooking and a side for slow cooking, or a holding area. I will share why later. I usually do my grate cleaning once the fire is lit and everything is warming up as the heat makes it easier to clean.

Next, get a bowl or pan to put your meat into, and then take your meat (preferably 80/20 ground beef) and spread it out by separating it into smaller clumps.

Season your meat by sprinkling salt and pepper on it and mixing it about. At this point many people will mix in a raw egg or breadcrumbs, you can do that if you like, but it is not necessary. The idea is to use the raw egg and/or breadcrumbs as a binder to help make the meat stay together, and the breadcrumbs also make the meat go a little further.

What makes this burger so good is the secret ingredient I use when seasoning and patting them out. My secret ingredient is none other than Sauce Beautiful, I like to mix about 1/2 cup per pound. I mostly just eyeball it. You want the sauce to act as the binder you are looking for, but don’t use too much or the sauce will do just the opposite, and make the meat fall apart more easily.

Then, roll up your meat into balls about the size of the palm of your hand. Then smash the balls into disc being careful not to let the discs split around the perimeter as the patty spread out. I like to make 1/2″ to 3/4″ patties. Some people like them thinner.

When you get your burgers patted out take your thumb and indent each patty right in the center, this will help to prevent the patty trying to return back into a ball shape as it cooks.

At this time, it should be about time to grill these awesome looking patties. you wanna put the burgers directly over the heat. Let the burger cook with a closed lid for about 5 mins per side for medium, and little longer for well done. If you have flare ups be sure to have some water handy to tame the fire. If you try to turn a burger and it is sticking to the grate, it probably hasn’t cooked on that side long enough. once the patties are firm and not falling apart, you can move them to the indirect heat, and add your favorite slice of cheese. I am a pepper jack fan myself. The burgers will continue to cook on the indirect side, and also the cheese will melt.

Once the cheese is melted onto the patty the burger is ready to go onto a bun. I like to toast the buns and then take a burger patty fresh off the grill and place it on a bun. Serve with your preferred condiments, and enjoy! The burgers will be really great tasting and not dried out as the Sauce Beautiful also helps to retain the moisture as the burgers cook. I call it the Quessenburger!

Day 6: Introducing A Revolutionary Method To Master Reverse Seared Pork Chops.

 

Remember that time when we did that one recipe with a gas grill? Me either so that’s not the revolutionary method, but I’ll tell you what is; cold smoking that delicious hunk of pork that we call a pork chop and then sizzle it on both sides to create a delicious, mouth watering, morsel of delectable perfection. I’m bout to blow your mind.

So there’s a few things to remember here.

  • You’re gonna need an effective way to slow smoke or cold smoke the pork chops to an internal temp of say 130 degrees or thereabout.
  • You need pork chops.
  • We’re going to use Jim Quessenberry’s Sauce Beautiful White and Hickory Rub so head over here and order those.
  • Get some asparagus or some other kind of fancy veggies that you want to steam, smoke, or grill.
  • Lemon Juice or fresh lemons and some butter.
  • A hot flat iron skillet.

So first things first, let’s get a nice indirect heat source, preferrably with charcoal or a fruit wood for added flavor and let it mellow out to some nice glowing coals. You don’t want to flame kiss the chops. This part is important for the preparation and flavor. Use a water pan or a divider if you have to but we’re seriously only looking for a smoke source with a little bit of heat.

Next, while that is underway, make sure the pork chops aren’t some “bargain bin 5 for $25” pieces of thin boot leather. Get some 1/2” to 3/4” thick cuts. Don’t be a cheapskate. If you wanted pork jerky you could have gone to a gas station. Let these dudes rest up to room temperature. That will allow the meat to absorb the smoke better when you place them on the heat source.

Now that you’ve let them rest and the fire has a nice glow, place them indirectly over the heat source and let them get some of that fruity goodness of those apple chips smoking. Do this for a few minutes until the inside temp of the chop is like 125-130 or so and then remove them and let them rest once more.

While they are resting, stoke up your fire to a really hot temp and put your trusty ole flat skillet directly over the heat to get damn near red hot. While that’s in progress, dash some Hickory Rub on all sides of the chops while glazing them with a little bit of butter. Let that sit for a minute or two.

Once the surface of the hot plate or iron skillet is extremely hot, drop the chops on it and let them sear for up to 2 minutes on each side. This will tap all the juices in and crust up the seasoning on each side for a flavorful bark. Remove them and place in a warmer or indirect heat chamber while the veggies are being done.

For the veggies, a buttery grilled medley of asparagus, brocolli, cauliflower, and red cabbage will make a savory dish worthy of a five star restaurant. If you are wanting a contrast with a more natural flavor from each vegetable, simply opt for a steamed version of the medley. Top with some cherry tomatoes and you’ve got a side. If you want to add a little starch, go for rice pilaf or scalloped sweet potatoes.

Once the sides are ready and the chops have been seared, plate them with a drizzle of Jim Quessenberry’s Sauce Beautiful White* over the chops with a spritzer of lemon juice over the entire plate. Serve and enjoy.

*Jim Quessenberry Sauce Beautiful White is not affiliated with Reid Martin’s Sauce Gorgeous El Blanco.

Oh by the way, the revolutionary method is to allow the meat to rest between cook times. This may not be obvious, but when you do it right and realize how good it all turned out, you’ll see what I mean. In a fast paced world, sometimes you have to savor the flavor to enjoy things.

Day 3: Why We Love Smoked Pork (And You Should, Too!)

There are many delicious forms of barbecue, but our favorite is very obviously pork. There are a lot of good reasons for this and you will probably agree that they are all worthy of your attention.

Whole Hog

One of the most ambitious cooks you will ever try is the whole hog. It is a lesson in patience, skill, and technique that few have experienced, but it is worth every minute of experience. When you smoke a whole hog, you better set aside at least 2 days of going nowhere and staying on top of your assignment.

The whole hog is very rewarding and will feed dozens of people. The meat is very tender throughout the shoulders, ribs, and ham areas. When cooking a whole hog it is good to remember that you have time to get it done right. Always set aside 24 – 30 hours of time including prep and serving so that you can enjoy the fruits of your labor.

The whole hog has a distinct and mouthwatering flavor that is unlike any portion of the hog that you might have otherwise cooked separately. You haven’t lived until you’ve eaten a baby-back rib cut directly from the animal. It is absolutely the freshest, juiciest, and most flavorful way to eat baby-back ribs. Follow Michael’s instructions here for an experience that is like none other. Be sure to pick up a few bottles of sauce or rub beautiful to go with the hog.

As a child I remember seeing my first whole hog cook at a BBQ competition. To me it looked like something you would see a tribe cook on some island far away from Arkansas.

Michael Quessenberry
https://jimquessenberry.com/going-whole-hog/

Ribs

My favorite barbecue dish has to be baby-back ribs. Sure there are spare ribs and St. Louis style ribs, but my favorite are baby-back ribs hands down. Let’s break it down. Spare ribs are from the belly and are meatier, larger in size, and often times tougher than baby-back ribs which come from closer to the loin. Because of this, baby-back ribs are more tender and take less preparation and cooking to get a wonderful and flavorful entree. St. Louis ribs are basically just trimmed and squared spare ribs. They’re uniform in appearance and have less grissel on them, but don’t be fooled, they aren’t “back” ribs.

Some folks like “dry” ribs, which when done properly, I LOVE, and some folks like to get messy with saucy wet ribs. I like something a bit more in the middle. My ribs tend to have the chew of a dry rib with a glazy candy shell similar to my shoulders or butts. Using Rub Beautiful and Sauce Beautiful as a glaze, the ribs come off the smoker with a very thick and satisfying bark that will leave you wanting more even if you’re full.

For more information on how I prepare ribs, see Lock and Load Ribs.

Pulled Pork

Ah the classic pulled pork sandwich, an American staple. Although the best sandwiches are often a mix of pulled pork from a whole hog, the traditional pulled pork sandwich is made from the shoulder, butt, or picnic ham portion of the hog cooked on its own, pulled and/or chopped, and placed between two buns with a dollop of homemade coleslaw topped with a squirt of Sauce Beautiful to complete the perfect BBQ sandwich.

 

When cooking a butt or shoulder, I generally season and coat the meat with a very liberal amount of Rub Beautiful and place the meat with the fat side down (to prevent bitterness and greasy meat) on the grate with an indirect heat source. Then I smoke the meat about 4-5 hours to get a good smoke ring in the meat. I do this at about 225-250 degrees. After 4-5 hours, wrap the shoulder or butt in aluminum foil and finish it off to about 195 internally. The bone should wiggle free without hassle when the temp hits 195 to 200.

Pull the meat and/or chop it and serve on sandwiched. Your mouth and friends will thank you.

BBQ Smoked Meatloaf

SAVE 35% UNTIL   MONDAY 12/4/17                              ENTER CODE: CYBORG          


Sauce Beautiful – Original &
Rub Beautiful

1 cup fine fresh bread crumbs (from 2 slice white bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium bell pepper, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1.5 tablespoon Rub Beautiful
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs

Garnish: 1/3 cup finely chopped flat-leaf parsley

Directions

1. Fire up smoker or Preheat oven to 350°F with rack in middle.
2. Soak bread crumbs in milk in a large bowl.
3. Cook onion, garlic, and celery in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until bell pepper is tender, about 5 minutes.
4. Remove from heat and stir in Worcestershire sauce, vinegar, Rub Beautiful. Add to bread-crumb mixture then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
5. Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan. Let sit in refrigerator for 1 hour to firm up.
6. Remove from loaf pan and place in smoker until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours.
7. Sauce with Sauce Beautiful, sprinkle parsley on top. Let stand 10 minutes before serving.

Sauce Beautiful – Original
Rub Beautiful

How To Cook Championship Style Barbecue with a Gas Grill

Can you really use gas grills in competition?

You can’t, but here’s a recipe for some damn good ribs using charcoal.

I mean you didn’t really think I was serious did you? Gas grill in a barbecue contest? In real life? I’m talking about barbecue, not cheap dollar store meat that’s been burnt to a crisp and as dry as the Sahara desert.




  • Open the rib packages and use a pair of fish skinning pliers to pull the membrane (silver skin) off of the back side of the ribs.



  • Trim any excess fat or skin away from the ribs. You'll know if you see it.



  • Be sure to use Babyback ribs. Spare ribs are like spare tires. They work in a pinch, put they're not the best you can use. They're awfully full of gristle.



  • Rub each rack with olive oil to give yourself a somewhat sticky surface on both sides



  • With anything though, rub in moderation...excess rubbing can chaff the meat!



  • Use as much rub beautiful as you can get out of a single can and completely coat each rack with dry rub. You can't over do it because you just want it covered with a layer.



  • Sprinkle some rosemary onto the newly applied Rub Beautiful. Trust me on this. It's a real nice touch and it gives you a fresh hint of flavor.



  • Fire up your smoker and wait til your coals are "peak hot" or when the coals are white and glowing orange inside.



  • Once the smoker is ready, make sure you have an indirect place for the ribs to go and place them away from the flame for indirect heat.



  • Let the ribs cook for a couple of hours at around 250 degrees and check them for heat displacement if you're on a smaller grill. You may have to move hotter sides to cooler areas and rotate to avoid burning. If you're on an indirect smoker you're probably okay without this step. Rotisseries are best for cooking ribs.



  • About midway through cooking, remove each rack, wrap it in foil, and drizzle a cup or two of beer into the foil all over the ribs. Recover and wrap the ribs in the foil.



  • Allow the beer to permeate the ribs and soften up the meat while continuing a slow heat for the next hour or so.



  • Just before they're ready to take up, drizzle a little Sauce Beautiful on each rack and paint it onto the surface with a brush. Let it cook for a few minutes to give your ribs a sweet and sticky bark.



  • Once the ribs are ready to take up and have reached a safe temperature (I prefer 190 degrees), remove the ribs from the grill surface and cut each rack into ribs grouped in threes.



  • Ring the dinner bell, tell everyone to fend for themselves, and crack a cold one. You just made some amazing ribs.