2 days in a row! Who’d have ever expected that?!?!?!

I just wanted to share some more outdoor recipes for the BBQ season… these are just grill recipes and therefore do NOT qualify as barbecue. (Barbecue requires smoke)

Anyway, here are a couple great grill recipes for your stoner asses to try out while you burn a Jay in the back yard:
Chronic’s Cubano-style pork tenderloin:

This is a recipe that you have to start the night before… give the meat a full 12 hours in this marinade for best results. (it’s good for 2 tenderloins..,they’re always 2 to a pack)

You’ll need:

The juice of 2 limes

1/4 cup of orange juice

1/4 cup olive oil

5 cloves of minced/diced garlic (if you’ve got it in a jar, use a couple heaping tablespoons)

1 medium onion (diced/minced)

1 tablespoon dried cilantro leaves (or a bunch of diced fresh cilantro if you’ve got it)

1 teaspoon each of: Salt, cumin, black pepper

put all this stuff in a big-ass zip-lock and mush it around… throw the pork into the bag, cover it, seal it and throw it in the fridge.

Take the meat out of the fridge a full hour before cooking and let it get up to room temperature. Preheat the grill to ultra hot, throw the tenderloins on the grill.. they’re supposed to be 3-sided, if you can clearly see the 3 sides, do 3-4 minutes on each of the 3… if it seems more like only a 2-sided cut, do it for 5-7 minutes on each side.

Chronic Grilled HOT wings:

This recipe is good for about 18-20-ish wings and is another one that’s better if you give the wings a full 12 hours to soak up the marinade.

1 cup hot sauce (red cayenne hot sauce, Louisiana style or something)

1 stick of melted butter (margarine)

1 tablespoon of Worcestershire sauce

5 cloves diced/minced garlic (2 heaping tablespoons)

1 tablespoon each: onion powder, salt, black pepper, sugar

combine all that stuff in a big bowl… pour
half of it into a giant zip-lock and add the chicken to the bag… mix it all around, squeeze out all the air and get all the pieces covered.

Save the other half of the sauce for basting.

Cook these on a lower temperature grill, something like 300 degrees and keep the lid on ‘em. bast ‘em every 5-10 minutes and flip ‘em regularly… They’ll take 30 minutes or so to cook on this low temperature with all the flipping and heat-loss, but the end result is well worth the time and trouble.

Chronic’s simple burger seasoning:

Make up a batch of this and it’ll last you through a couple good grilling sessions… probably does 15-ish 1/4 pound burgers.

2 tablespoons onion powder

1 tablespoon each: garlic powder, black pepper, salt

1 teaspoon each: chili powder, dried thyme, sugar

I keep a shaker at home and at the studio.

Try these out, yo!

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So It’s been forever since I’ve written anything on this site and it seems like I should get back to writing everyday. I’m gonna ease myself back into it with some recipes.

I’ve really gotten into barbecue in the past couple years. It’s something that I’ve always enjoyed, but in recent years I’ve taken it to the next level, forming a competitive barbecue team with a couple buddies.

We’ve experimented with a wide variety of different rubs and sauces over the past several months and I thought I’d share a few of my favorites with you. Here they are:

Chronic’s sauceless (Memphis style) ribs:

1/4 cup brown sugar

2 tablespoons each: black Pepper, mustard powder

1 tablespoon each: salt, garlic powder, onion powder, cayenne pepper, dried thyme leaves

1 teaspoon: chili powder

1/2 teaspoon each: cumin, ground sage

combine all the ingredients in a bowl and mix well.

Sprinkle the mixture evenly over the slab.

Smoke the ribs at 200-225 degrees for 8-12 hours. You’ll need a blend of wood and charcoal for the smoking process. I like to use pure oak charcoal with large hickory chunks and some smaller apple chips. Depending on where you are in the world and what time of year it is, you may want to soak your wood prior to smoking to maintain a cool enough temp… but if you’re doing this in the winter, soaking your chips is kinda pointless. (You’ll know the ribs are done when the bones are sticking out 1/4″ or so past the meat on the small side of the rack) when you pull these off the smoker the ribs will be so tender you can pull each bone clean out of the slab without disturbing any of the meat around them.

No sauce on this recipe… if you’re having trouble maintaining a low enough temperature you might want to have a little spray bottle to keep the bark moist.

—

Chronic’s (Carolina Style) Pork Shoulder/butt:

*For a full shoulder double the below recipes*

Rub:

2 tablespoons each: chili powder, mustard powder, black pepper, salt

1 tablespoon each : paprika, cayenne pepper, onion powder, garlic powder, brown sugar

Sauce:

1/2 cup each: white vinegar, apple juice, dijon mustard

2 tablespoons each: ketchup, hot sauce (use a cayenne or habanero based sauce), honey

1 tablespoon each: worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, chili powder, cayenne pepper

1 teaspoon each: ground red pepper, ground sage, dried thyme leaves

Combine all these ingredients on the stove and bring to a simmer, then turn the heat down to as low as it will go. take like 1/3 of the sauce and mix it with an equal amount of water in a separate container. (This watered down sauce is your mop sauce, the stuff on the stove is the sauce you serve)

Apply the rub to the pork shoulder (If you bought a half-shoulder/roast that came wrapped in a twine net, I highly suggest taking this off before seasoning the shoulder and if the meat’s having trouble staying together, use a kabob skewer or two to hold it together. There’s NOTHING as messy as cutting those nets away after cooking)

you’ll want a slightly warmer fire for the shoulder because you’ll be opening the smoker regularly to mop the meat, and lots of heat will escape during this process. (I usually aim for 250 degrees with a shoulder, but it’s nice and fatty so it can take the heat as long as you put it as far from the actual fire as you can) If it’s a whole bone-in shoulder it may take as long as 12-14 hours… and you’re gonna want to mop it once an hour or so… if it’s a half shoulder/butt/roast it may be done in as little as 6-7 hours. Since this is a long smoke I recommend using milder wood… I generally use a blend of apple, hickory and oak on everything… for this smoke, i’d go heavy on the oak and light on the hickory and apple.

When it’s done, pull it off and let it rest for 15-20 minutes… the bigger the cut, the longer it needs to rest (Logic! yea!!11one) then shred that bitch up with a couple forks. serve it on whatever kind of bread you want, slather some sauce over it and chow down.

Try these out and let me know what you think… I’ll have more recipes to share soon!

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Ingredients:

This may be my all-time favorite stoner dish.

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THE MEAL

12 eggs (depending on how many people are eating)
2 tubes of Grands Biscuits
1 package of bacon
1/2 package of little smokies
2 packets of gravy (add more milk than water for thickness)
1 onion
1 green pepper
1 bag of mozzarella cheese (shredded)
1 bag of cheddar cheese (shredded)
some form of potato (hash browns, home fried, etc…whatever your choice)

begin cooking gravy.

cut up onion, green pepper and lil smokies into bite sized portions while cooking bacon. when bacon is done, cut it up the same way. crack eggs into beater bowl and whisk until everything is mixed. add cut up ingredients to whisked eggs. scramble in pan.

cook potatoes until golden brown. season according to taste.

bake biscuits, leave out to cool.

when potatoes are done, put them on each serving plate. cover potatoes with both cheeses and gravy.

when the eggs are finished cooking, add them to the top of the potato/gravy/cheese concoction. top again with more cheese and more gravy. cut biscuits in two and put both halves on top of entire plate.

enjoy.

seriously, i made this for 10 people who passed out at my place last NYE and EVERYBODY ended up passing out where they finished eating. they all groaned in pleasure at the same time too.

***i recommend whoever is making this to be drinking a top shelf vodka on ice as well, as that’s the only way i cook breakfast.

Written by Bucho

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