1) Dog Day Kentucky Burgoo
- 3 tbsp. vegetable oil
- 2 lbs. cubed Chicken
- 3 lbs. cubed venison, elk or beef
- 3 lbs. cubed pork
- 1 green pepper, chopped
- 1 large onion, chopped
- 3 carrots, chopped
- 4 celery ribs, chopped
- 8 garlic cloves, chopped
- 2 Jalapenos, 1 seeded, 1 full seeds, diced small
- 1 quart chicken stock
- 1 quart beef stock
- 2 TBS Dog Day Spice 4 Knucklehead Rub
- 2 Tsp Crushed Red Peppers
- 1 28-ounce can diced tomatoes
- 1 medium potato, diced
- 1 bag of frozen corn
- 1 bag of frozen lima beans
- 1 can of black eyed peas - drained
- Salt and pepper
- ½ cup Worcestershire sauce
- 2 Tbsp. Franks Red Hot Sauce
- Pour the oil into a large Dutch oven or soup pot and set the heat to medium-high. Working in small batches, brown all the meats. Salt the meat as it cooks. As they brown, move the various meats to a bowl.
- Add the onions, carrots, celery and green pepper to the pot and turn the heat to high. Cook the vegetables until they are well browned. When the vegetables have browned, add the 3 Knucklehead Rub, red pepper flakes, garlic and jalapenos, cook for 2 minutes. Add back the meats, along with the chicken and beef broths and the tomatoes. Bring to a simmer, cover, reduce the heat and simmer gently for 3 hours.
- Remove the meat pieces and shred all the meat cubes. Return all the meat to the pot and return the stew to simmer. The shredded meat will absorb most of the liquid.
- Meanwhile, peel and cut the potatoes into bite size chunks. Add them to the stew and simmer until they are tender. Add the Worcestershire sauce and Franks Red Hot Sauce, mix well and taste for salt. Add more of either sauce to taste if needed.
- Finally, add the black eyed peas, corn and lima beans. Mix well and cook for at least 30 minutes or longer if you’d like. Serve with cornbread and a bottle of hot sauce on the side!
2) Cedar Plank Grilled Salmon
- 4 salmon fillets
- 6 Tbsp. Dog Day Spice Rub - 3 Knucklehead Rub (or favorite fish seasoning)
- 4 cedar planks
Soak the cedar planks in water for a couple hours. Remove any exposed bones from the salon fillets. Coat each salmon fillet with the 3 Knucklehead Rub and let the rub rest on the fillets about 1 hour. The 3 Knucklehead Rub is a combination of chilies, salt, pepper, Mexican chocolate and French roast coffee all which taste great on salmon! Prepare a medium hot charcoal fire or gas grill. Set the cedar planks on the grill for about 10 minutes prior to cooking. Slide the salmon fillets onto each cedar plank and cook for approximately 10 minutes. Depending on how you like your salmon done and how thick the filets are adjust the timing. For rare salmon about 10 minutes will do. Medium rare 13 minutes and well done about 18 minutes. The times are all approximate and will need to be adjusted for your cooking temperatures.
Once it is done to your liking remove from the grill and serve with your favorite sides!
3) Blue Cheese, Bacon Wrapped Deer Medallions
- 8 deer back strap Medallions cut 1 ½ inches thick
- 8 pieces of thick cut peppered bacon
- 8 tbsp crumbled blue cheese, room temperature
- 3 tbsp Panko bread crumbs
- Dog Day Spice Rub 3 Knucklehead Rub
- Tooth picks that have been soaked in water for 10 minutes
Prepare the deer medallions by removing all silver skin. Lay each of the 8 medallions flat on a cutting board. Using a sharp knife cut a small pocket into the medallion without cutting all the way through, similar to a Pita Pocket. Mix the blue cheese with the Panko to make a paste. Stuff about 1 tbsp of blue cheese paste into each of the 8 medallions. Use one piece of bacon per medallion and wrap around the edge, covering the slit in the meat with the center of the bacon piece. Use a tooth pick to secure the bacon to the meat. Season each medallion on both sides with 3 Knucklehead Rub.
Prepare a hot charcoal BBQ or a gas grill on high. With each medallion, set bacon side down on the grill for about 15 seconds then roll the medallion every 15 seconds until all sides are slightly cooked then set aside. Once all 8 medallions are slightly cooked return all 8 to the grill and cook on one side 3 minutes then flip, cooking the opposite side another 3 minutes and remove from the grill and enjoy! If you prefer a more well done medallion leave on the heat for a couple more minutes on each side.
4) Wild Boar or Pork Chops with Cilantro Apricot Sauce
- 2 cups Apricot nectar (Kerns or similar brand)
- 2 cups water
- ½ cups kosher salt
- ½ cup sugar
- 8 minced garlic cloves
- ½ tsp cayenne pepper
- Dog Day Spice Rub, 3 Knucklehead Rub
- 1 cup apricot preserves
- 3 tbsp. fresh lemon juice
- 6 tbsp. chopped cilantro
- 2 minced garlic cloves
- 6 Wild Boar Pork Chops or 6 Pork Chops (Bone Optional)
- Combine all brine ingredients in a large bowl or blender. Blend all ingredients with the blender or an emersion blender. Once blended together place pork in a large zip lock bag or vacuum bag. Pour brine over meat and remove the air. Brine the chops for 6 hours and 12 hours for roast.
- Remove meat from brine, rinse with water and pat dry.
- Coat the chops with 3 Knucklehead Rub and allow to sit with the spice rub on the meat for 20 min.
- Prepare a medium/high fire using your favorite wood to season the meat; I prefer apple wood for pork. If using a gas or pellet grill you’re looking for 375 degrees.
- Mix all the ingredients for the sauce and split equally into two bowls. Warm both sauces for use during and after cooking.
- Use oil on the grill grates or PAM Grill spray to avoid sticking, place meat on the grill and cook on one side for 4 minutes, flip and baste the cooked side with the sauce.
- After another 4 minutes flip one more time and baste the opposite side. Cook until the internal temperature is 150 degrees or your preferred temperature. The sauce will burn so don’t go overboard during the cooking process.
- Remove meat from grill and pour the warm the sauce over the cooked pork chops or if using a roast slice the roast and pour sauce over the slices. Serve with wild rice and your favorite root vegetables for a masterful meal!
5) BBQ’d Back Strap/Tenderloin with Beer Reduction Sauce
- 4 New York Steaks
- 3 Tbsp. Dog Day Spice Rub 3 Knucklehead Rub
- 2 Tablespoon Olive oil
- 1 Tbs Worcestershire Sauce
- 1 Tbs light Brown Sugar
- 1 Tablespoon Unsalted Butter
- 1 12 oz Chocolate Stout, Guinness or favorite brown ale
- Salt and pepper to taste
Sprinkle the steaks with a generous dousing of 3 Knucklehead Rub to coat all sides of the meat (don’t be afraid to add too much rub). Place the meat in a sealable bag. Add olive oil and Worcestershire Sauce. Mix everything around in the bag and then set aside for up to 24 hours max in the refrigerator and remove it from the refrigerator 1 hour before cooking.
To make the sauce pour the beer into a small sauce pan and turn the heat to high bringing it to a boil. Turn the heat down a bit to maintain a slight rolling boil allowing the beer to reduce down to a 1/3rd of original volume. Once reduced add butter to the sauce and add salt and pepper to taste. If the beer is too strong or unpleasant try a different beer. Generally if it tastes good out of the bottle it will taste good as a sauce! Leave the sauce on the stove and keep warm.
Prepare a charcoal grill (I prefer lump charcoal) for direct cooking or a gas grill to high. When the coals are hot put the meat on the grill. Once the meat is cooked to your desired taste (Rare for me!) remove it from the grill and let it rest for 3-5 minutes on a warm platter or plate. Slice the meat thin, spoon the sauce over the meat, and you are ready to feast like a king…or queen!