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Unread 11-29-2012, 11:44 AM   #1
deguerre
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Default 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!
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Unread 11-29-2012, 11:47 AM   #2
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Plenty of sweet to compliment in that formula...I'm on board with that..
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Unread 11-29-2012, 01:22 PM   #3
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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.
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Unread 11-29-2012, 02:31 PM   #4
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That sounds good - especially on salmon.
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Unread 11-29-2012, 02:41 PM   #5
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Sounds like you're on fire lately, Uncy Guerry! (pun intended)
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Unread 11-29-2012, 03:20 PM   #6
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I wanna try this glaze on some ribs... Should it be thinned some for ribs?
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Unread 11-29-2012, 03:31 PM   #7
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Sounds great, Guerry!!
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Unread 11-29-2012, 03:34 PM   #8
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Quote:
Originally Posted by porkingINpublic View Post
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.
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Unread 11-29-2012, 03:38 PM   #9
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Quote:
Originally Posted by kcmike View Post
Sounds great, Guerry!!
Thanks Mike! Your HDD is one of those rubs that wound up being almost magically versatile.
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Unread 11-29-2012, 10:31 PM   #10
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Guerry, you forgot to tell people to thoroughly wash their hands while handling the glaze.
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Unread 11-30-2012, 07:08 AM   #11
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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.
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Unread 11-30-2012, 08:12 AM   #12
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Quote:
Originally Posted by deguerre View Post
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.
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Unread 11-30-2012, 10:42 AM   #13
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Good thinkin' G, sounds great and thanks for sharing.
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Unread 12-01-2012, 10:30 PM   #14
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Did u get a chance to try this on ribs yet?
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Unread 12-05-2012, 08:44 AM   #15
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Quote:
Originally Posted by porkingINpublic View Post
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...


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