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	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 [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

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	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 [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-29-2012, 02:31 PM	#4
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	That sounds good - especially on salmon. __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

11-29-2012, 02:41 PM	#5
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Sounds like you're on fire lately, Uncy Guerry! (pun intended) __________________ "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 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

11-29-2012, 03:20 PM	#6
porkingINpublic is one Smokin' Farker Join Date: 09-30-11 Location: Beebe, ar	I wanna try this glaze on some ribs... Should it be thinned some for ribs? __________________ Myron Mixon Smoker 60 h2o

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

11-29-2012, 03:31 PM	#7
kcmike is One Chatty Farker Join Date: 02-09-11 Location: Kearney, MO	Sounds great, Guerry!! __________________ Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle

11-29-2012, 10:31 PM	#10
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Guerry, you forgot to tell people to thoroughly wash their hands while handling the glaze. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

11-30-2012, 07:08 AM	#11
Jethro1 On the road to being a farker Join Date: 01-16-12 Location: Maine	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 somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	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	Did u get a chance to try this on ribs yet? __________________ Myron Mixon Smoker 60 h2o