Recipes  

 

 


Mak's Bad Dog


"Our Recommended Pairing for all things Que and Beyond!"


Recipes


 

 

 

South Carolina #3 Sauce 

 

This is Mak's favorite. Most people don't know that South Carolina is home to ALL 4 true barbeque sauce styles. In order of original evolution, this one is truly #3 because it starts to incorporate a little of that red stuff.  It's very versatile and a great all around marinade and spritz for waking up leftover anything. Just simmer the onions in the butter, bring it all to a low boil and let it cool. 

 

3/4 Cider vinegar 

1/3 cup beef stock 

Juice of half lemon 

1/4 cup ketchup 

3/4 cup C&H Brown sugar 

3 tbsp woosty sauce 

1 tbsp ShammaLamma 

Black peppercorn to taste 

1 tbsp crushed red pepper 

3 green onions 

3 tbsp butter 

 

ShammaLamma  

 

When I first met my wife, I learned of her despise for black pepper, cumin and William Shatner. So when I do use black peppercorn, I asked sure to use the good stuff like Telicherry and Szechwan. I have always been a huge fan of Emeril, so this is my ode to "Bam". Yes there are a zillion prepared cajun blends but you can't compare to this because of the peppercorn upgrade and Himalaya Salt- which has long been praised for its health benefits. We use this on just about everything. A blast of fresh, BIG flavor- not that over salted canister stuff that's been on the shelf for 2 years. 

 

4tbsp Paprika 

2tbsp Onion powder 

1 tbsp Garlic powder 

2 tbsp Himalaya Salt grind 

1 tsp Black Peppercorn 

1 tsp Szechwan Peppercorn 

1 tbsp Cayenne 

 

The ShammaLamma base blend is so good that other Rubs for searing, bbq or grilling is a snap.  Check these out: 

 

For Memphis Underground: 

 

Just add 3 tbsp brown sugar, 1 tbsp extra cayenne, 1 tbsp thyme and Cafe Du Monde Chicory Coffee grounds to the base ShammaLamma.   

 

Jamaica No Jerky  

 

Just add 2 tbsp thyme, 1 tbsp lemon peel, 2 tbsp brown sugar 2 tbsp Allspice 

 

 

Big Bites  

 

Marinated Mak and Cheese 

 

Marinate the macaroni in cheese and cream?! Oh yah baby, buckle up for this cheesy rollercoaster.  You can roll this out by itself, with barbeque or it will sit proud next to something fancy too.  Mak's favorite is the shells but typically I'll use penned or rigatoni. 

 

8oz Elbow, Penette, Shell Macaroni.  

1 Cup Milk 

1 Cups Heavy Whipping Cream 

1 Cup grated mozzarella 

1 Cup Swiss or Cheddar 

 

The night before, give the macaroni a 2-3 minute bath, drain, and put in 9” Pyrex bowl.  Grate the cheeses, add the liquids and cover overnight. Cook at 375 for 10 minutes. Let cool and sprinkle the parmy. You'll make this again and again. Of course you can tweak the cheeses, add bacon bits, a little peppercorn, hot sauce- bada bing! 

 

 

Mak's "Chicken Pull"- Memphis Underground Pit Chicken and Ribs 

 

It's always pretty special when you hear about how a certain food fascinates our kids. "Chicken Pull" is slow cooked pit chicken that is sauced and wrapped during the last half of cooking time- it pulls right off the bone. It's Mak's favorite.  

 

We cook the halved chickens because the presentation is great, they cook more expensive evenly, they are more tender and absorb more flavor over a long cook. We use Rosies Organic birds when we can get them. It's also very important to avoid the prepacked ribs that aren't fresh cut because they are in a solution. The texture isn't as good.  

 

I got hooked on the dry style after having it in Memphis. It took me years to get it right and not many places outside of Memphis can do it justice. This style is so good, it's basically our signature bbq. To me you have really good Que when you really don't need sauce. It's automatic for Chicken and Ribs. 

 

3 cups Memphis Underground Rub 

Olive oil 

Chicken halved 

Ribs 

Spray Olive Oil 

 

We try to lube up the meat and rub it the night before and then hit the ribs again with rubber the next day. I like the pit temp to be around 230-240. We do 45 minutes turns. On my first turn, I blast the goodies one time with Olive Oil Spray so nothing sticks on the other side. At 1.5, I wrap Mak's bird with 3oz of South Carolina #3. I leave mine dry for that beautiful Memphis Dry Hot Cookie Char. Check out the pics! 

 

If you like your ribs to fall off the bone, wrap at 2 hrs the same way. I take a temp read on the birds at 2 hours and leave the ribs usually for 3 hours total. Leave the wrapped chicken and ribs for 45 minutes.  

 

Dessert 

 

The Coconut Jig Corruption Cupcake 

 

Holy Coconut Corruption Batman! These make you do funny things.  I don't dance, but for these- I got moves that will burn your camera. Get yourself into 3-4 of these and a fat glass of milk before it becomes an illegal substance.  A big enough batch of these could bring World Peace. 

 

1 cup canned coconut milk 

1/3 cup Crisco Butter Flavor 

3 large eggs 

4 tsp Coconut Extract 

16oz bag of shredded coconut 

1 vanilla frosting container 

 

Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans*. GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use baking cups for cupcakes). 

Mix: BLEND cake mix, coconut milk, Crisco, coconut, 4 tsp coconut extract  and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately. 

Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting. 

 

Combine coconut extract with vanilla frosting, dust top of cupcakes with fine shredded coconut.