Habanero Death Dust - not just a rub - easy glaze recipe/no pics

deguerre · 11-29-2012, 11:44 AM

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.

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.

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

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

Sounds great, Guerry!!

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

nucornhusker · 11-29-2012, 10:31 PM

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

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.

Sounds like a good blend. Thanks for sharing.

porkingINpublic · 11-30-2012, 08:12 AM

Quote:

Originally Posted by deguerre

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

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.

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

11-29-2012, 11:44 AM	#1
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	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. 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! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-29-2012, 01:22 PM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	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. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

11-29-2012, 02:31 PM	#4
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	That sounds good - especially on salmon. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

11-29-2012, 02:41 PM	#5
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Sounds like you're on fire lately, Uncy Guerry! (pun intended) __________________ 18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier

11-29-2012, 03:20 PM	#6
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	I wanna try this glaze on some ribs... Should it be thinned some for ribs? __________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9

11-29-2012, 11:47 AM	#2
Sub-80 On the road to being a farker Join Date: 05-02-12 Location: Batavia, IL Downloads: 0 Uploads: 0	Plenty of sweet to compliment in that formula...I'm on board with that..

11-29-2012, 03:31 PM	#7
kcmike is one Smokin' Farker Join Date: 02-09-11 Location: Kearney, MO Downloads: 0 Uploads: 0	Sounds great, Guerry!! __________________ Mike Trump Owner & CEO, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Lang 84D 22½" WSM Oaklahoma Joe 20x40 22½" Weber Kettle

11-29-2012, 10:31 PM	#10
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	Guerry, you forgot to tell people to thoroughly wash their hands while handling the glaze. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

11-30-2012, 07:08 AM	#11
Jethro1 On the road to being a farker Join Date: 01-16-12 Location: Maine Downloads: 0 Uploads: 0	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. Sounds like a good blend. Thanks for sharing. __________________ "Yes honey. I don't know what I was thinking."

11-30-2012, 10:42 AM	#13
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Good thinkin' G, sounds great and thanks for sharing. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

12-01-2012, 10:30 PM	#14
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar Downloads: 0 Uploads: 0	Did u get a chance to try this on ribs yet? __________________ Jacks Old South single door unit Traeger Junior Old Country (Bandera Clone) UDS BLACK Thermapen "Do not eat the meat raw or cooked in water, but roast it over the fire" Exodus 12:9