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-   -   Habanero Death Dust - not just a rub - easy glaze recipe/no pics (http://www.bbq-brethren.com/forum/showthread.php?t=148657)

deguerre 11-29-2012 11:44 AM

Habanero Death Dust - not just a rub - easy glaze recipe/no pics
 
Habanero Death Dust by Oakridge BBQ is a fabulous rub to be sure. Most excellent on chicken and pork especially.

But, it's also a complex flavor that can be used in other recipes.

A year ago I modified my mustard/brown sugar ham glaze:

2 cups packed dark brown sugar
3 TBS (Heaping) HDD
2 TBS honey
4 tsp mustard powder
as needed - pineapple juice (I used the juice from cans of sliced pineapple)

Mix dry ingredients and on a medium burner, add honey and a little pineapple juice to blend - adding juice as needed for your desired consistancy until the sugar is melted.

I'm pretty stuck on this for my ham cooks now.:-D


This can be tarted up a bit by adding 1/4 cup apple cider vinegar prior to the juice.

On the ham, (Cured, smoked and fully cooked for a twice smoked ham) after smoking to an IT of about 130 the cloves were removed, the entire surface glazed, pineapple slices added and a final glaze. Back on the cooker til heated (I pulled at IT ~ 160).

Leftover glaze can be used as a dip for the ham when eating.

Also, this is quite good as a dip for fresh fruit, sliced tart apples especially.


Happy Holidays y'all!

Sub-80 11-29-2012 11:47 AM

Plenty of sweet to compliment in that formula...I'm on board with that..

deguerre 11-29-2012 01:22 PM

I'm also going to try this glaze - thinned out just a wee bit to marinate too - on some salmon. Maybe add a touch of grated ginger, and smoked in the kettle.

Bonewagon 11-29-2012 02:31 PM

That sounds good - especially on salmon. :thumb:

PatAttack 11-29-2012 02:41 PM

Sounds like you're on fire lately, Uncy Guerry! (pun intended)

porkingINpublic 11-29-2012 03:20 PM

I wanna try this glaze on some ribs... Should it be thinned some for ribs?

kcmike 11-29-2012 03:31 PM

Sounds great, Guerry!!

deguerre 11-29-2012 03:34 PM

Quote:

Originally Posted by porkingINpublic (Post 2284258)
I wanna try this glaze on some ribs... Should it be thinned some for ribs?

Great idea! Personally, I would thin it a little for ribs and use it as a mop.
I'm trying this! Got two racks of spares in the fridge for this weekend.

deguerre 11-29-2012 03:38 PM

Quote:

Originally Posted by kcmike (Post 2284272)
Sounds great, Guerry!!

Thanks Mike! Your HDD is one of those rubs that wound up being almost magically versatile.:clap:

nucornhusker 11-29-2012 10:31 PM

Guerry, you forgot to tell people to thoroughly wash their hands while handling the glaze. :shock:

Jethro1 11-30-2012 07:08 AM

You've got nutz man!!!! I've been growing, or just goofing around with some of the worlds hottest peppers for years now and I'll just say welcome to the dark side. :wacko: Sounds like a good blend. Thanks for sharing.

porkingINpublic 11-30-2012 08:12 AM

Quote:

Originally Posted by deguerre (Post 2284277)
Great idea! Personally, I would thin it a little for ribs and use it as a mop.
I'm trying this! Got two racks of spares in the fridge for this weekend.

Let us know how it goes. I have 3 racks going on Sunday.

Westexbbq 11-30-2012 10:42 AM

Good thinkin' G, sounds great and thanks for sharing.

porkingINpublic 12-01-2012 10:30 PM

Did u get a chance to try this on ribs yet?

deguerre 12-05-2012 08:44 AM

Quote:

Originally Posted by porkingINpublic (Post 2286298)
Did u get a chance to try this on ribs yet?

Not yet. Ran out of farking Coleman's and the store didn't have any.:evil:

I did find a pic of the ham though...:becky:


http://i1041.photobucket.com/albums/...errys/ham1.jpg


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