Saturday, September 25, 2010

Johnny B's Good "Peking Duck"

So, we love DH's new Johnny B's Good Rub-a-dub-dub... and what is the next thing we do with it???? Look below...


The Peking Duck
Johnny B's Good Style

Grilled Duck
Johnny B's Good Style
Rub recipe and prep on previous
Johnny B's Good Rib Blog

Scallion Brushes

and sauces
#1) Hoisin
warmed with
mustard oil,
Sesame oil,
red pepper pod
& ginger
#2) Campari Orange Sauce
2 tsp Campari
2 tbs Orange juice
1 tps Jujube honey
3 tbs light brown sugar
2-3 tbs water to reduce
1 tps cornstarch to thicken
#3) Cajun BBQ sauce

The Peking Duck Finale
Johnny B's Good Style
serve with
Lettuce & Flour "Pancake" Tortilla style wraps

*Enjoyed much*

Sunday, September 19, 2010

The "Johnny B's Good" rub-a-dub-dub.

So, DH got a new grill again. This one is a charcoal (what he really wants so he says). And my reward??? Some awesome good eats!


Johnny B's Good Ribs

Its Good!

The RUB-a-dub-dub
2 tbs paprika
1 tbs fresh ground salt
2 tbs fresh ground pepper
1 tbs garlic powder
1 tbs cayenne pepper
1 tbs of light brown sugar
1 tbs of thyme
1 tsp or oregano

The mop sauce for the spray bottle
1 part apple juice
1 part water
1 part apple cider vinegar
A dash of Mustard Oil
(Found at Korean Mart)

Rib Prep:
Preparing the ribs
(Clean & peel the membrane and trim the fat of the back of the rib)
Lay rib on a piece of plastic wrap
double the width and length of the rib

Wet the rib with a spray of the mop sauce
Rub the "RUB" into both sides of the rib
Wrap the rib with the plastic wrap,
Add another piece of wrap to cover
Marinate it in the fridge for 4 hrs

*Prepare your grill*
to 225 - 250 degrees

Grilling process:
Sprinkle brown sugar then top with more "RUB" evenly
Every 30 - 45 mins spray mop sauce on ribs
*Do not flip*
Add wet hickory chips
every time you add charcoal to maintain heat
Pull ribs off heat in 4 hrs
Onto a piece of foil
Spray once more with mopsauce
Then wrap ribs to rest for 15 mins before serving

See the
smoke ring??


The Final Plate
Johnny B's Good Ribs

Turnip greens,
Baked beans,
Cauliflower Mash Potato
fresh baked
Sweet Potato Biscuit

*Turn the ravenous savage beast loose*

Sunday, September 5, 2010

BBQ Wings (my style)

Labor Day celebration theme... finger foods.


Finger Foods
BBQ wings on a bed of salad greens,
served with...
Salted Celery & Pepper Dips
Bread with dip.

Wings Marinade with:
1 tbs Oyster
1 tbs Miso Paste

1 tbs Maggie Chili sauce

1 tbs Palm sugar

1 tbs sugar
2 tbs seaweed flavored soy

4 cloves garlic crushed

1/2 lemon juice
1 minced up Jalapeno seeded

Dash of chili powder

Grill Wings
till blackened (thats how SGreans love them)

Grilled Wings
served with a fresh squeeze of lemon

"Pink" Mojito
& dips
"Pink" Mojito
happens when
#1) the lime soda
with pink lemonade
#2) the lime
with lemon
the rest is the same recipe as
Mojito Original.

The Dips
Red = Jim Beam Wing Sauce
Green = Wasabe & Mayo
Pink = Cesar & Ranch dressing + Hot sauce

Bread dip
Slice Sourdough Bread
(Store bought)
With Italian dip
made of
3 part EVO
(Extra Virgin Olive Oil)
2 part Balsamic Vinegar
Fresh ground salt & pepper
to taste
Dash of crushed Oregano
Dash of Parmesan Cheese
1 minced clove of garlic
1 whole crushed pod of red chili pepper
1 cut up roasted tomato

Veggie dips
Decorate cut
celery and peppers,
in a
Martini glass
so they represent blossoms
Serve with the
rest of the gang

*Had Fun Enjoy*