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!

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

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.

That sounds good - especially on salmon. :thumb:

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

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

Sounds great, Guerry!!

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.

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

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

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.

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

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

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