"Can You 'Que It?! Announcement
“Can You ‘Que It?!”
May 2020 Challenge
This month’s featured pitmaster is Aaron Clement of @cruisin_q_grill . Watch his video above to see the challenge ingredient selected and get an orange chicken recipe using @lootnbootybbq gold star chicken rub as well!
All entries will be judged by Aaron and the winner will receive a BBQ Island t-shirt, a premium BBQ Island cutting board, BBQ bragging rights, and the option to be a future “Can You ‘Que It?” Featured pitmaster and judge!
Also, all submissions will be featured on our Instagram!
Contest runs through the end of May and is open to all continental US-based and Canadian entrants.
Citrus Sriracha Pulled Pork Sandwiches!
Pork shoulder injected with orange marinade, seasoned with @grillyourassoff Infidel Pork Rub, mopped every 2 hours, smoked for 12 hours then paired with slaw, Wickle's Pickles, and a homemade orange/sriracha BBQ sauce!
HUGE shout-out to @adventure_archaeology
for the time and work he put into helping me edit and shoot this video! PLEASE go check his IG and YouTube channel out. You won't be disappointed!
28 oz of ketchup
1 cup orange juice
1 TBSP maple syrup
1 TBSP garlic
1/2 cup yellow onion
1/4 cup brown sugar
1 TBSP siracha sauce
1TBSP Worcestershire sauce
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne
Zesty Orange Cheese Cups!
Fresh margaritas on my mind. These grilled 🍊orange margaritas are a huge hit, helping us cool off as the heat comes.
Sharing a quick recipe below! This is in honor of the “Can You ‘Que It?” Challenge thrown down by local @bbqislandinc and @cruisin_q_grill who called for an Orange 🍊recipe:
I grilled the oranges until charred, then cooled for about 10 minutes.
Mix 2:1:1 of tequila blanco, agave syrup, and pineapple juice. Juice 1 half of orange per serving. I shake mine with crushed ice, but you can blend if you prefer.
Line the rim with a combo of @reloadrub Packin’ Heat and margarita salt. Pour in and enjoy!
Orange marinated duck breast🍊🦆, drizzled with a orange and pomegranate reduction. With mashed potatoes and caramelized onions and tri colored carrots.
For the duck breast, score the top of the skin, then sprinkle GYAO black cherry smoked sea salt. Slice oranges and place on the bottom of a vacuum sealed bag, place duck breast skin side up on top of the oranges. Vacuum seal and marinate over night or 24 hours. To cook place duck breast in a cold lightly oiled pan skin side down and cook on low to medium heat until skin is crispy, flip and cook until done. For the reduction zest one orange and squeeze 2 oranges add old orchard pomegranate juice and a Tbs of balsamic vinegar then cook down about 1/2 way. For mashed potatoes peel and dice potatoes,boil until tender. Strain remaining liquid, add heavy whipping cream and butter. Mash until smooth, fold in carmelized onions. For carrots peel and quarter and then blanch them until tender. There you have my orange marinated duck breast with orange and pomegranate reduction. I hope everyone enjoys trying this one out!
Took on the @bbqislandinc "Can You Que It" Oranges Challenge by @cruisin_q_grill .... 🍊🍊
1. Tri-Tip ala' Orange
Marinated a tri tip in the zest and fresh squeezed juice of an orange, spicy brown mustard, soy, Worcestershire.
2. Orange BBQ Glazed Loin Chops
Marinated some pork loin chops in a fresh squeezed orange and @meatchurch Honey Hog.
Added 1/2 of a fresh squeezed orange into the end of one of my bbq sauce and slathered it on at the end of cooking.
3. Citrus and Spiced Broccoli
Took the zest of an orange along with 1/4 c of juice, teaspoon of chili flake, s&p and a couple tablespoons of oil into a bag, added broccoli and shook until evenly distributed.
4. Orange Brownies
To finish it up and not waste any part of the orange I stuffed them with brownie mix and smoked them too!
**All Cooked on my @Pitboss Austin XL.
Pairing with the super malty and barrel aged deBorgen Genever and the Alessio white vermouth seemed apropos.
Lastly I added a couple dropperfuls of Suan Lom Wong Bitters (Garden Bitters) which I received as a special gift from @lomwongaz. Made with Pomelo blossom and orange from their garden in Phoenix and Thai herbs from their family farm in Thailand as well as honey from the surrounding jungle. It was the perfect accompaniment.
2 oz deBorgen Malt Genever
.5 oz Bee Local White Oak Smoke honey syrup
1 oz Alessio Vermouth Blanco
2 droppers full Suan Lom Wong Bitters
Stir over ice until chilled. Strain and serve. Express lemon peel over the top and discard.
Orange pork tenderloin for the @bbqislandinc “Can You Que it” food challenge!
2 Pork Tenderloins coated with avocado oil or any other neutral oil seasoned to taste with salt pepper and garlic powder
3/4 cup of sugar
3/4 cup white vinegar
1/3 cup of soy sauce
1/4 cup of water
Zest and juice of 1 orange
1 table spoon corn mix with 1 table spoon of water
4 cloves of garlic minced fine
2 inch knob of ginger minced fine
1 red Fresno Chile minced fine
2 pork tenderloin cooked over indirect heat at 250 degrees until they reach an internal temperature of 145.
Mix sugar, white vinegar, soy sauce, water, orange juice and orange zest in a medium sauce pan, bring to a boil, reduce to a simmer for 8 minutes. Add corn starch mixture and simmer until thickened. Turn off the heat and add in garlic ginger and Fresno peppers allow to steep for 10 minutes.
Here we go!! Entry into the @bbqislandinc and @cruisin_q_grill 'Can you 'que it?' Orange Challenge in May! Asian Inspired Spicy Orange Chicken Wings
Yield: 2 - 3 lbs chicken wings
Brine: (We brine our proteins in an orange home depot jobsite water jug)
1/2 Gallon of Orange Juice
2 tbsp peppercorns
1 cup sugar
1 cup salt
3 tbsp minced garlic
water to submerge wings
Combine all ingredients for brine in brine container. Stir until dissolved. Add wings and let marinate for 1 hour up to 24 hours.
After decided marinating time, discard brine and fill brine container with water and leave chicken wings in water for 30 minutes.
Preheat outdoor grill to medium heat. Place wings on the grill and cook for 10 min per side turning occasionally so the wings don't burn.
Wings are ready when the meat is no longer pink at the bone and the temp at the thickest part registers 165 degrees.
Remove the wings from the grill and place is a large bowl. Add the orange sauce (recipe below) in the bowl and toss till coated.
Spicy Orange Sauce:
2 cups orange juice
2 tbsp minced ginger
2 tbsp minced garlic
2 tsp sesame oil
2 tsp soy sauce
1 tbsp sambal chile paste (add additional 1 tbsp for spicier wings, if desired)
1 tsp orange zest
2 tsp corn starch (to thicken sauce)
Combine all ingredients except corn starch in a saucepan on medium heat. Cook for 5 minutes. Remove 3 tbsp of the sauce and place is small bowl with 2 tsp of corn starch. Mix until there are no lumps. Add corn starch mixture back into saucepan and bring to a boil stirring constantly until thickened. Remove from heat.
The challenge was oranges from @bbqislandinc I made an Orange and cranberry glaze for chicken wings. I forgot to put rub on them ends up with all the flavor from the glaze it wasn't needed ! They are delicious!
1/4 cup kosher salt
1 tbsp pepper corns
1 habanero pepper with end X
2 garlic cloves flatten
1 stem rosemary
1/2 cup brown sugar
2 cups water heated till all is dissolved
2 cups ice to help cool
2 cups orange juice
1/2 cup Traeger smoked simple syrup
Cool mixture and add chicken wing put in for at least 2 hours
1 cup Traeger simple syrup
1 habanero X
1 tsp chopped fresh rosemary
1 cup cranberries
Heat to a boil
Take off heat
Add cap of gean marinir
Add 2 cups orange juice
Add couple orange slices 1/8
Make slurry with 1/8 to 1/4 cup orange juice
Add 2 tsp corn starch add 1 tsp flour add to oj
Shake to form a slurry add to sauce to thicken
Add back to heat bring to boil
Thicken then remove from heat
Put glaze on at 130 internal
Glaze and turn every 15 minutes
I like mine around 204 tender
Cook at about 325 to 350
I cooked on the weber with apple chunks On the vortex