Spicy Bacon Burnt Ends

By: Jack Mancuso

Date: March 28, 2024

In my experience, people love burnt ends once introduced to them. There’s a satisfying crunch combined with a delectable interior that lights up your taste buds. I’ve tried various burnt-end recipes, including Beef Burnt Ends Chuck Beef Burnt Ends Spicy Barbecue Burnt Ends and Crunchy Pork Belly Burnt Ends Each has its own allure and flavor profile. But what about bacon? We always say, “Everything’s better with bacon,” so why not spicy bacon burnt ends? An Ideal Slab of Bacon Shopping for bacon is similar to looking for any other type of burnt-end foundation. You want great marbling. Fat equals flavor. The key is ensuring you have a good balance of meat. Some bacon is just too fatty, and you’ll have a failed dish if you use it.  You can get thick sliced bacon at your butcher for this, but I find a slab works better for cutting it into 1-inch cubes. If you want, you can use hickory or applewood smoked bacon if you can find a whole piece.  Ingredients  1 lb uncured, raw bacon 1 tbsp Cuso’s Maple Bourbon BBQ Rub 3 tbsp Crushed pineapple with juice 3 tbsp Maple syrup ½ tbsp Worcestershire sauce 1 tsp Hot sauce ½ c Ketchup ¼ c Molasses Instructions Preheat the smoker to 275F Cut the bacon into 1-inch cubes Toss them with Cuso’s Maple Bourbon Seasoning Make sure to coat them evenly all over Place a rack on a baking tray, and put the cubes fat-side up After an hour, check the internal temperature of the bacon As it smokes, put the remaining ingredients in a saucepan Bring to a boil, then reduce to simmer for 15 minutes** When it’s 202F, remove it from the smoker and transfer the bacon to a disposable aluminum pan. Pour the sauce over the cubes in the pan Toss them for even coating Return the bacon to the smoker for 30 minutes Cool for 5 minutes before serving  ** Tip: You can make this ahead of time and let the flavors marry in the refrigerator overnight.  PitMaster’s Memo: Are Burnt Ends Really “Burnt?” Normally, hearing the word “burnt” in any culinary setting isn’t a good sign. However, burnt ends are different. They just have a solid, sticky bark outside from the second cook. The sauce creates a great texture and adds another layer of flavor to the bacon.  Sides Biscuits Dirty rice Pickle tray Smoked corn on the cob Southern mash Dessert Bourbon-soaked ginger rolls Grilled pineapple Honey cornbread Maple walnut cake Peanut brittle From the Bar Apricot martini Beaujolais Dry pilsner Frozen cider Tangerine vodka  

Beer Brined Chicken Wings

By: Jack Mancuso

Date: March 25, 2024

Another chicken wing recipe? You bet! If you’ve watched any of my vids you know I love wings and enjoy playing with their flavors even more. Thus far, I’ve introduced you to  Buffalo Garlic Parmesan Wings Cherry Pepsi Wings Hot Honey Lime Wings Nashville Wings Sweet and Spicy Wings Just to name a few. Why Brine? Today, we’ll add beer-brined wings to the list. Why should you brine with beer? Well, while you’re enjoying a cold one yourself, the beer tenderizes the wings. Dark ale also saturates the wings with a malty wonderfulness. More importantly, brining helps with juiciness since wings can dry out quickly on the grill.  This recipe is as simple as 1, 2, 3! Brine the wings  Add dry rub to the wings Grill the wings Ingredients - Brine 3 lbs chicken wings (drums and flats) 2 bottles Imperial Stout 1 tbsp pink or kosher salt 1 tbsp red pepper flakes ½ tsp onion powder ½ tsp garlic powder ½ tsp dill 1 tsp peppercorns Ingredients - Rub CusoCuts has several all-natural spice blends perfect for chicken wings. Which one you choose depends on your personal tastes Hot Honey Seasoning: A layer of sweet and heat Smoky Garlic Buffalo Seasoning: This goes well with the sauce suggested here Tequila Lime Habanero Seasoning: A nifty twist on wings with a Mexican flare. Roasted Garlic Onion Seasoning: These flavors are light on the palate for those who don’t like “hot” Ingredients - Sauce A traditional Buffalo-style sauce is nothing more than ⅓ cup Frank’s Hot Sauce and a hardy tablespoon of butter (melted and mixed). For a sticker sauce, add a cup of brown sugar, or some molasses.  Instructions Put together your beer brine in a container with an air-tight lid.  Add the wings to the brine (make sure they’re covered) Refrigerate the wings for 8 hours, shaking every 2 hours to mix up the spices Drain the brine Pat the chicken wings dry with a paper towel. If you want extra crispy wings, leave them on a cookie rack for 3 hours in the refrigerator. Set up your grill for 375F Spread the wings, leaving room between them Grill for 15 minutes, then flip for 15 minutes more Remove them at 165F, allowing them to sit for 5 minutes which will increase the temperature internally for greater flavor In a small pan, melt the hot sauce and butter together. If you want any additions to the sauce, now’s the time to put them into the mix.  At this point, your treatment of the wings can go one of three ways Toss the wings in the sauce  Leave the sauce on the side for dipping Toss some; leave some, keeping enough sauce for dipping PitMaster’s Memo: Why Does Brine Work? The salt in a brine helps with osmosis. In other words, the wings absorb liquid, and if applicable, additional flavors. Some people use only water and salt for their brine, which seems rather dull. You can use any liquid foundation, including wine, juice, and soda pop. Sides Mini bratwurst bites Oven-fried potato wedges Pizza rolls Seven-layer dip with chips Turkey and Swiss sliders Desserts Butter tarts Fried dough Lavender cookies Lemon sorbet Torrone From the Bar American Lager Dry Reisling Fireball whisky Mojito Sweet tea

What is Carnitas?

By: Jack Mancuso

Date: March 21, 2024

As the food generation grows with knowledge of food from around the world, new words come into the English vocabulary (well, old words, just new to us).  Carnitas is one of them. In Spanish, carnitas translates as “little meats.” It’s a simple dish that’s easy on the budget. Carnitas begin as a piece of pork with heavy marbling, like a pork shoulder. The meat braises with seasonings and lard until it’s nearly melty. Next, the pork is shredded and then roasted for crispness. In this form, it can become part of a main meal or added to things like tacos and burritos. The aroma while it cooks is astounding.  Carnitas’ Kissing Cousins At the point where you have pulled pork… well, you have pulled pork. But it is not carnitas. Pulled pork remains soft, while carnitas receive a last round of roasting for that crunch. Barbacoa is another preparation similar to carnitas but made from beef. Like pulled pork, it’s slow-braised with adobo seasonings (sometimes marinated) but doesn’t undergo the last step, which separates carnitas from the pack.  Ingredients 3 ½ lbs pork butt, shoulder, or picnic pork 4 tbsp salt (for dry brining) 1 lb lard 2 oranges 1 large onion 6 cloves garlic 2 tsp oregano ¼ cup pink salt 1 tbsp lime juice 1 hardy tbs peppercorns 2 bay leaves 14 oz. liquid ** ** water, stock, cola, orange juice, etc. Instructions Use a good Chef’s Knife to cut the pork into chunks (for this size about 6 pieces).  Sprinkle the pork with the salt and let it sit for an hour in the refrigerator Use a large pot like a stock pot or Dutch oven Melt just a little of the lard so you can brown the pork Remove the meat, and add in the remaining lard Watch for it to come to a low boil Put the pork back into the pot and let it be Over the next 20 minutes, turn the pieces periodically Quarter the orange and onion Smash the garlic Reduce the heat on the stove Add in the remaining ingredients but for the liquid portion into the pot.  Let these simmer on low for an hour Add the liquid portion, and continue simmering for another 2 ½ hours.  If they’re not pull-apart tender yet, let them cook a while longer. Preheat your oven to 400F Transfer the meat to a baking sheet Baste the pieces with a little cooking liquid Bake, turning them repeatedly until there are some crispy edges surrounding tender meat.  PitMastler’s Memo: Carnitas Enter Stage Right Pigs made their way to the “New World” in the late 1400s. A story tells us that Herman Cortes invites people to a celebration to celebrate the fall of the Aztec Empire. Pig was available, so they were butchered and cooked in their own lard. The side dish? Cornbread.  Sides Black bean salad Cilantro Lime Rice Mexican street corn Tortilla soup Queso and chips Desserts Apple enchiladas Chocolate dipped strawberries Churros Tamarind candy Tres leches cake From the Bar Albarino Aguas Frescas Prickly pear margarita  Smoked porter Tequila 

Smoked Alligator

By: Jack Mancuso

Date: March 18, 2024

Hamburger…. Chicken…. Pork… over and over again. Yes, they are staples in the house, and you can make numerous meals out of them. But what about the proverbial other white meat? Alligator is a good place to start if you’re looking for something exotic. People often refer to it as the “chicken of the swamp” because it indeed has a flavor somewhat like chicken! Smoked alligator meat is far more versatile than you might expect. It’s certainly a way to surprise your guests!  Fire up your smoker with me today and give alligator a chance to impress. You’ll find it tender, tasty, and juicy when cooked properly.  Brine the Alligator Meat? Many chefs like to brine their alligator meat before applying a dry rub, particularly large pieces. The approach here is using a seasoned buttermilk mix like you might for deep-fried chicken. It’s simple and offsets the more unusual flavors of alligator hiding in the background.  A basic brine consists of 3 cups brown sugar, 1 cup salt, and 2 cups white sugar for each gallon of water. However, you have options for additional ingredients like lemons, oranges, thyme, bay, oregano, garlic powder, onion powder, peppercorns, and red pepper flakes. Let the alligator sit in the brine for 16-24 hours.  Dry Rub for Alligator If you decide to skip the brine, you can move on to applying a dry rub for flavor. You can also use seasonings in tandem with brining. In either case, pat the meat dry before adding the spices.  Apply the rub evenly on all sides of the meat.  Some of Cuso Cut’s All Natural Seasonings you can try as rubs on your alligator include: Coconut Rum Gravel Hot Honey and Maple Bourbon Wait 30 minutes to an hour before smoking the meat so those flavors work their magic. You can adjust this recipe depending on the number of guests. With sides, each person will eat about ⅓ lb of alligator filet. Suggested smoking woods: Pecan, hickory, apple, cherry, or oak. Ingredients 1-pound alligator filets ½ c buttermilk 1 tsp brown sugar 1 tsp white sugar 1 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp red pepper flakes 1 tsp smoked paprika ½ tsp fresh ground pepper Cuso’s All-Natural Seasoning (your choice) Instructions Mix together the buttermilk with all seasonings save for your final rub Place the alligator filets into a Ziplock bag Pour the buttermilk mixture inside Let the meat sit for three hours in the refrigerator  Heat the smoker to 225F Dust the filets with Cuso’s Seasoning on both sides Place on the smoker for 30-60 minutes Check at the 30-minute mark. They’re done when the internal temperature reads 160F PitMaster’s Memo: Bite by Bite Just like different parts of a cow taste somewhat different, the part of the alligator you cook will have its own distinction. Legs, for example, are tougher than other parts of the alligator. They’re dark meat; you can cook them like chicken wings.  The ribs respond to slow cooking. If you don’t overcook them, they’ll be fall-off-the-bone tender. You can smoke alligator ribs, too, but it’s advisable to marinate them for three or more hours.  Finally, the tail is the star of the show. It’s all white meat. You can treat it as a good steak. Grill it, smoke it, fry it, bake it… you don’t even have to marinate the meat for a tender, juicy result. Sides Buttermilk slaw Cajun Remoulade sauce  Rice stuffed zucchini Salt n’ vinegar fries Smoked scalloped potatoes Dessert Banana split Bread pudding with whisky sauce Mandarin sorbet Molasses cookies Pistachio pie From the Bar Alligator Bite Green “Gator”ade Jagermeister liqueur Pinot Grigio Sierra Nevada Pale Ale

Surf and Turf Macaroni and Cheese

By: Jack Mancuso

Date: March 14, 2024

Macaroni and cheese is a classic. For many households, it’s a go-to quick meal. In my journeys as a cook, I’ve played with various incarnations of macaroni and cheese, including Steak and Lobster Mac n Cheese Pulled Pork Mac n Cheese Buffalo Fried Chicken Mac n Cheese Lobster with Truffle Oil Mac n Cheese From this list, the flexibility of macaroni and cheese is pretty obvious. It gives you tremendous rein to put your imagination to work. Today, I present to you a recipe fit for royalty. Surf and Turf Mac 7 Cheese. We have seen meat and shellfish pair beautifully with smooth, silky cheese. Why not put them together for the ultimate indulgence? INGREDIENTS 1 lb elbow macaroni 1 stick unsalted butter ½ c all-purpose flour 1 c cream 1 tbsp Cuso’s Seasoning ** 2 c whole milk ricotta 2 c sour cream 4 c shredded cheese (Cheddar, Colby Jack, Gruyere, Fontina - one or all mixed) 1 ½ tbsp Worcestershire sauce 1 ½ c chopped lobster meat 1 ½ c grilled ribeye, cut into bite-sized pieces There are three of our natural seasonings you may enjoy for your mac and cheese creation: Cuso’s Dust Seasoning: Smoky with a hint of hickory Cuso’s Smoky Garlic Buffalo Seasoning: Adds a little heat to the dish Cuso’s Roasted Onion Garlic Seasoning: Two flavors that marry beautifully with cheese, meat, and seafood. INSTRUCTIONS Preheat the oven to 350F Cook the pasta to al dente per the package directions. Set aside Melt the butter in a saucier Slowly stir in the flour to create a paste Now add the cream a little at a time (a roux) When those are all incorporated, add seasoning, ricotta, sour cream, cheese, and Worcestershire Stir constantly until the cheese melts completely Use a large bowl (or the boiling pan) to mix the pasta and cheese together Add the lobster and steak  Use spray oil on a casserole dish Pour the mac and cheese into it. Bake for 30 minutes until it’s golden brown PitMaster’s Memo For another layer of decadence, prepare buttered breadcrumbs for the top of the casserole. Just melt two tablespoons of butter and stir in one cup of seasoned breadcrumbs. Sprinkle on the top before the casserole goes into the oven.  Sides Apple-bacon slaw Classic glazed carrots Dilly asparagus Roasted broccoli Succotash Desserts Berry compote with bread  Coconut lemon tarts Deep-fried ice cream Peach cobbler Vanilla custard From the Bar Dark rum Gin with a splash of vermouth Lambrusco Orange juice White Ale

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