"Can You 'Que It?! Announcement
Month:
August 2020
Challenge Ingredient:
Miso
Deadline:
August 30
“Can You ‘Que It?!”
August 2020 Challenge
Who’s ready for August’s “Can You ‘Que It?!” Our BBQ recipe challenge, where a pitmaster/Backyard BBQ’er chooses an essential ingredient, and you tag us in your best photos/videos sharing your original BBQ/grill/smoker recipe using the special ingredient!
This month’s featured pitmaster is Dave Caswell of @yardcorebbq . Watch his video above to see the challenge ingredient selected and get a little recipe inspiration!
All submissions will be featured on our Instagram!
Contest runs through the end of August
Follow Dave
Featured Recipe
@yardcorebbq
Up to a pound of shrimp / or scallops
marinade for 2 - 4 hrs -
1/4 cup white miso
2 tbsp sugar
1 tsp orange rind
2 tbsp - 1/2 cup orange juice - choose your desired consistency - and level of citrus
1 tbsp garlic
1 tbsp ginger
2 chopped green onion
Grill 3-4 mins per side or until internal temp of 125
Recipe Submission
@chilesandsmoke
Quick recipe so here it is:
1 ear corn, grilled.
8oz shishito peppers, sliced into thin coins.
1/2 medium white onion, fine dice.
3 cloves garlic, sliced thin.
1 tbsp olive oil.
1 Cup heavy cream.
1 Tbsp white miso.
Salt & pepper to taste.
Grill the corn, cut off the kernels.
Put the pan on medium high heat, add in the oil. Toss in the peppers, onions, and garlic, stirring to ensure they do not burn. Cook for about 5-6 minutes, until the peppers are soft and bright green. Add in the cream, allowing it to bubble and continue to stir.
After about 2 minutes it will start to reduce and thicken, stir in the miso with a fork so it incorporates into the cream. Add the corn. Continue to stir until it's almost fully reduced, then remove from heat. Taste and season.
Recipe Submission
@cookingaround1
Taking on the @bbqislandinc “Can You ‘Cue It” ingredient of the month challenge created by @chefzoe ! July’s ingredient is challenge.
I made cocoa rubbed ribeye caps with a cocoa pan sauce and shaved dark chocolate and parsley garnish!
Rub:
Salt
pepper
Garlic powder
Cocoa powder
Toasted and ground ancho Chiles and cumin seeds
Pan sauce:
Beef broth
Cocoa rub
Corn starch slurry
Recipe Submission
@blue_suede_que
MISO HONEY HOT WINGS
Recipes:
2 lbs sectioned chicken wings (flats and dummies)
Miso honey marinade:
2 clove garlic minced
1 1/2 tbsp grated ginger
1 tsp olive oil
2 1/2 tbsp red miso
1 tbsp white miso
2 tbsp hot chili sauce (Sriracha)
1 tbsp Sambal Oelek
2 tbsp honey
1/4 cup seasoned rice vinegar
1 1/2 tbsp maple syrup
combine all ingredients and marinate chicken 2-4 hours
grill wings offset heat @ 350 for 1 hour
then toss in Miso honey wing sauce
Miso honey wing sauce:
4 tbsp honey
2 tbsp red miso
1/2 stick unsalted butter
1 tbsp hot chili oil
3 tbsp Sriracha
combine all ingredients in sauce pan and melt butter stirring frequently
Miso ranch dipping sauce:
1 tbsp white miso
3 tbsp mayonnaise
3 tbsp sour cream
1 lime juiced
combine all ingredients
chopped chive for garnish
Miso slaw:
2 cups red cabbage
3 green cabbage
3 radishes julienned
1 carrot peeled and julienned
3/4 tbsp black sesame seeds
3/4 tbsp white sesame seeds
combine together
Dressing:
1 tsp grated fresh ginger
1 clove minced garlic
2 tbsp white miso
2 tbsp rice wine vinegar
3 tbsp water
2 tsp toasted sesame oil
1 tbsp coconut amino’s or tamari
combine all dressing ingredients together mix dressing in with cabbage mixture.
Recipe Submission
@blue_suede_que
MISO GLAZED HONEY-CHILI BABY BACK RIBS
Recipes:
2 racks baby back ribs (membrane removed from back)
Shiitake miso rub:
4 dried shiitake mushrooms ground in coffee grinder
1/2 cup red miso
1/4 cup white miso
dust ribs with shiitake powder both sides then cover with combined miso
place in fridge 4-24 hours
wrap ribs tightly in foil
place on grill at 300 degrees for 2 1/2 hours
Honey-Chili glaze:
1/4 cup of vegetable oil
2 1/2 tsp crushed red pepper flake
1 small yellow onion finely chopped
1/2 tbsp kosher salt
2 tbsp finely grated fresh ginger
2 garlic cloves minced
1 tsp Sambal Oelek
1/3 cup gochujang
1/4 cup tamari
1/2 cup honey
1/4 cup unseasoned rice vinegar
warm oil to medium low heat add pepper flake and stir for about 2 minutes
add onion and salt and cook for about 4-5 minutes till onion is translucent
add ginger and garlic and cook for 1 minute add vinegar, tamari and gochujang
and cook til it has thickened add honey and stir then remove from heat
place mixture in blender and blend to a puree let cool
after cooking ribs 2 1/2 hours unwrap and glaze them on grill for another 20 minutes
ready to serve
Miso Maple Baked Beans:
2 cans baked beans
1/3 cup maple syrup
1/3 cup apple cider vinegar
2 tbsp honey
1/4 cup red miso
2 tbsp white miso
2 tbsp tamari
1 tbsp dry mustard
1 tbsp hot mustard powder
1 tsp smoked paprika
2 tsp grated fresh ginger
1 garlic clove minced
mix all ingredients except beans together until well blended
add mixture to beans and place on grill at 300-350 degrees stir occasionally for 1 hour until ready to serve.
Recipe Submission
@yardcorebbq
Yardcore Tostones Towa --------------------> Can You Que it???? Taking on the @bbqislandinc "can you que it " ingredient challenge of the month created by @chefzoe ! July's ingredient is chocolate......ok so the mess above is a stack of Tostones ' patties' with chipotle chocolate grilled chicken , mild chorizo (for the fam), topped with a CHOCOLATE BACON GRAVY and a spicy sweet Carribean slaw...
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in order to make the tostone patties after frying the plantains the first time I would use my burger press to smash a bunch of them together before frying again to golden brown....hit those with some salt or your favorite sweet heat BBQ spice.(check my stories)..........the chicken thighs were dry rubbed in the mixture described below (2-4 ) hrs before grilling off.......now the CHOCOLATE BACON GRAVY!... Render off a package of bacon...remove the bacon and add the chocolate, sugar, flour mixture below to the fat to make a CHOCOLATE BACON ROUX!..then slowly add some milk till you get the right consistency......the slaw had a vinaigrette of roasted garlic, chili, lime, and is key to providing the acid to rounding out the bite..
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Recipes:
Chipotle chocolate rub:
.
¼ cup dark brown sugar·
2 tblsp white sugar·
2 tsp smoked paprika
3 tsp chipotle chili powder
1 tsp cinnamon
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 well rounded teaspoon of un-sweetened cocoa
1 tablespoon salt kosher or sea salt
1/2 tsp cumin
1/2 tsp dehydrated lime
.
Chocolate bacon gravy:
.
1/2 cup of rendered bacon fat (add butter if you don't have enough bacon)
3 tblsp flour
1/4 cup cocoa
1/2 -cup of sugar
1tsp cinnamon
1/2 tsp allspice...(keep the island flavors rockin)
1/2 - or less milk to get to desired consistency
add dry ingredients to fat ... to make your BACON - CHOCOLATE ROUX!!!!.. then slowly stir in milk a bit at a time until it looks like you want it.