Ingredients:
1/4 C Bourbon
1/4 C Soy Sauce
1/4 C Dijon Mustard
1/4 C Brown Sugar
1 Small Onion Chopped Fine
1/4 Tsp Garlic Powder
1 Dash Worcestershire Sauce
Combine all ingredients in small bowl, mix well and refrigerate.
Use for all types of meats and vegetable when gilling
(Original Spanish BBQ Sauce brought to Mexico from Spain)
1/2 Cup of Fresh Lime Juice
2 Cloves Finely Minced Garlic
Chop up 1 Large Onion
1/4 LB Butter
2 Teaspoons Dry Mustard
1/4 Teaspoon Salt
2 Tablespoons Chili Powder
1 Can Tomato Sauce
1/2 Cup Water
Bay Leaf
1/4 Teaspoon Cumin Powder
1/4 Teaspoon Marjoram Powder
1. Place Butter, Garlic, and Onion in pan and cook until tender
2. Add Lime Juice, Mustard, Salt, and Chili Powder
3. Add the Tomato Sauce, Water, broken Bay Leaf, Cumin, and Marjoram
4. Simmer for 5 minutes
This sauce can’t be easily verified, but regardless, it is still a very good sauce.
Ingredients:
1 Tbl Vegetable Oil
1/2 C Finely Minced Onion
1- 8 Oz Can Tomato Sauce
1/2 C Honey
2 Tbl Cider Vinegar
1 Clove Finely Minced Garlic
1 Tbl Worcestershire Sauce
1/4 Tsp Ground Cayenne
1/4 Tsp Black Pepper
1/2 Chopped Smoked Ghost Pepper (Minced Very Fine – Use Gloves to Mince)
Directions:
1. Heat oil in medium skillet. Add onion and garlic and sute on medium-high heat until onion is transparent.
2. Add remaining ingredients and simmer for 5 minutes
3. Remove from heat
Makes 1 Cup
Jamaican Jerk Chicken Recipe
Chop up a chicken or buy one already cut up. Break the thigh bone joint.
If you are using breast meat only – use 2-4 breasts
For the jerk marinade:
• 1 onion – peeled and chopped
• 1 garlic clove – peeled and crushed
• 3 spring onions – finely chopped
• small square of red chilli – finely chopped
• 1 teaspoon coriander – chopped
• 1 Tsp Marjoram
• 1/2 level teaspoon allspice
• Juice of 1 lime
• 1 tablespoon vegetable oil
• Ground black pepper
• 1 teaspoon Worcestershire sauce
Directions:
1. Mix the jerk marinade ingredients together.
2. Rub the marinade into each piece of chicken.
3. Cover and chill for at least 2 hours or overnight in the refrigerator.
4. Heat grill (hot)
5. Place chicken on grill and cook for 30 – 40 minutes until the chicken is cooked and the juices run clear.
3. Serve hot or cold with salad or rice.
NOTE: Make sure the chicken is cooked by inserting a skewer and checking the juice is clear and not pink or red.
Ingredients:
– 1 cup of BBQ sauce
– 1 quart of water
– 1/2 cup kosher salt
– 1/4 cup brown sugar
– 1/4 cup white sugar
– 2lbs of sirloin roast or similar
– 3 tablespoons of Black Pepper
1. Cut the sirloin roast into 1/2 in. thick strips. Trim fat.
2. Combine the marinade ingredients and stir thoroughly.
3. Add the sirloin strips to the marinade and refrigerate for a minimum of 4 hours, preferably overnight.
4. On the smoker grill – Get the grill temperature to about 185°.
5. Remove the sirloin strips from the marinade and pat dry.
6. Set strips on grill
7. Smoke 3-5 hours or until you are satisfied with the texture.
We have been loosely planning this trip for nearly 3 years. We knew we would have to have a 4wd vehicle capable of moving around on the sand roads on the island. Gearing up for the trip was a big part of the fun. We were prepared and did not lack a thing.
Explore the Undeveloped Islands of Cape Lookout
Our cabin from this Google earth view is the one on the left.
The Davis Ferry, when we arrived had only one ferry that can handle 2 vehicles. We headed over as the only vehicle and came back with another pickup truck. Chugga-chugga-chugga.
Once we got underway on the ferry, the chop was rough. The truck rocked back and forth and the ride was somewhat exciting. The trip is about 40 minutes from the mainland to the island.
We rented one of the larger cabins on the Great island National Seashore.
The surf was wild on Monday. Some of the wave were up to 9 feet high.
Cathy kept us very well organized and fed. She is one of the most adaptable woman I have ever known and am so happy to have her as my constant companion.
This is our indoor rest spot. We could look out the windows to see the shorline and the crashing surf. The constant, powerful rolling of the waves is hypnotic.
Our 100 watt solar panel kept the 12 volt deep cycle marine battery charged. We were able to keep out mobile devices fully charged the entire time we stayed. With little drain on the battery, even after recharging a laptop, the solar panel gave the battery a full charge within a few short hours.
Here you see both phones and a laptop being charged at once. Charging these up to full charge only drops the battery to about 85%. It takes only a few hours to bring the battery up to a full charge. I spent about $200 for the folding 100watt solar panel and around $80 for the deep cycle marine battery. Throw in another $40 for the battery box, wiring, fuse, switches, and receptacle and you have a great power system for a little over $300.
Since we could easily recharge our laptops, we watched a full feature movie each night with video files stored on a standalone USB drive. This feature was “7 Years in Tibet” with Brad Pitt on the night this photo was taken.
The propane stove was very workable and much more convenient than a Coleman stove or propane burner alone. Cat made biscuits and toast several meals. It worked out very well. Pictured is the same percolator pot that Cathy’s parents used when camping.
With the exception of a handful of 4WD vehicles on the beach, it was practically deserted. The peaceful privacy was wonderful. It’s fun to finally let the stress go and hear yourself think (or not).
The Lodge cast iron grill worked out well. I started the charcoal with pieces of oak kindling and the constant ocean breeze had the coals white hot in minutes. I’m still working on getting the grill well seasoned. I purchased 3 split fire bricks to allow it to sit on most any surface.
The mornings were inspiring and, again, very peaceful with only the crashing waves breaking the silence along with the numerous waterfowl. The pictures above and below are sunsets over the sound facing the mainland. The small structure is where you can place a generator which allows the cabin to be fully lighted.
Sunrise is beautiful over the dunes facing the sea. 
The 12 mile ride at 15-20 MPH to the Cape Lookout Lighthouse was a bit of an adventure on its own. This is where we realized that a 4WD vehicle is a must to traverse the back road.
After a 12 mile trek on the one lane sand back road, we finally made it to the Cape Lookout Lighthouse. It was a bit rainy and overcast. We saw less than a handful of people.
Some folks were catching fish, but the surf was so rough that the fishing was not optimum. It was still fun to cast a line out into the raging surf. We spoke with one fellow that told us that someone in his party had landed a 50 pound black drum and it took him 30 minutes to pull it to shore. There are fish out there.
The refrigeration situation was excellent. The RTIC 45 quart cooler kept an 11″x11″ block of ice for 7 entire days. This is phenomenal in my opinion. I used a large commercial cole slaw container to freeze the block of ice. It takes up half the cooler, but one half gives lots of space for long term meat and dairy storage. The utility tables were great for placing our food items, misc. gear. Although there is nothing fancy about the cabin interior, it was very adequate and kept us dry during the stormy Monday when there were gale force winds blowing outside. You have to enjoy camping to enjoy staying in these cabins.
By Tuesday, we were soaking up the sunshine on the beach. We had a great time on the Great Island.
Shot of the truck bed as we began loading up before we headed west for the mountains. Loading and unloading is the hardest part of it all, but it is very economical and it’s a good workout. We believe this sort of camping is only done in a moderate climate since it does take some work.
Helpful tips for those who may want to stay on the Great Island National Seashore on the Outer Banks of North Carolina:
PS – Head to the nearest carwash after returning to the mainland. You’ll want to get as much of that salt and sand off the vehicle as soon as possible.
Here’s how to get those tender, juicy, delicious pork spare ribs:
This past weekend, using the indirect method of charcoal grilling/smoking using a smoker grill, I found out how to create these wonderful ribs.
Here are the key steps:
One day prior:
See Brining Meat Makes a Tasty Difference
Day of grilling/smoking:
OPTIONALLY: When the meat is nearly falling apart – you be the judge
NOTES:
** ADDITIVES for Brine:
These are merely suggested ingredients, use what you have and experiment. Have fun!
I like Lefty’s Fish and Chicken Mix which is also great with pork. There are a couple ways of using it. You can mix it with water to make the meat moist. Then you can roll the moistened meat right into the Lefty’s mix. Alternately, you can simply pat the Lefty’s seasoning right on the meat. You get a lot of it in a reasonably priced, resealable bag. I don’t really consider Lefty’s a rub, but it is good and way to very lightly bread your meat. It can be used in baking, frying, and grilling your meats.
Lefty’s seasoning Ingredients (on the package)
But, if you want to create your own rub, I have a list of possible ingredients that you can experiment with and a couple of rub recipes to get you started.
Dry Rub Possible Ingredient List
Paprika is the base for the majority of dry rubs. Many use an equal amount of 10 different spices (from above list). Here is a basic dry rub recipe:
TIPS:
Alternate Rub Recipe (1-/12 cup yield):
Wet Rub
Generally speaking, a wet rub is a dry rub with something moist added to it. Water is the initial additive. However, honey, lime juice, bourbon, beer, soy sauce, and/or vinegar can be added to taste according to your taste. The wet rub can be basted on as the meat cooks or it can be used as a marinade and used as a baste after the meat marinates in it. Marinating essentially has some of the same effect that a brining solution. The meat become moister and the spices move into the meat along with that moisture.
Also read: Pork Rub
After dining at Chipotle Grill, we discovered bean bowls and found that we could make them at home. Not only could we make them at home, we could make them even fresher than what Chipotle Grill offers. These bean bowls are all you need for a meal and are healthy. There are 3 main things that go into one of our homemade bean bowls:
1. Meat
Grill your meat if you can; otherwise, broil in the oven. Spice with garlic powder, cumin, and cayenne pepper. Once the meat is cooked, cube into small pieces. We’ve used chicken (preferred), lean pork, or steak. All are good. Once large chicken breat, one lean pork chop (butterfly cuts work well, or a small steak is all that you really need.
2. Fresh Salsa
Mix all the ingredients in a mixing bowl
3. Beans
BOWL PREPARATION
NOTES: Vegetarians can obviously omit the meat. Adding some hot, commercial salsa or additional fresh hot peppers will kick it up an extra notch. We found that 2 serrano peppers will make it nice and heated; on the other hand, one will definitely suffice for those who have a low heat tolerance.
Meat Brining Solution Equivalency List (requires landscape mode on small displays)
Why Brine Meat and What is Brining?
The primary reasons for marinating meat in a brine solution is to add moisture and tenderize the meat. This is done through the process of osmosis which is the direct movement of the brine water molecules through the semi-permeable meat membrane into a area of higher water concentration. The osmosis tends to equalize the water concentrations on the two sides of the membrane. The brine solution also breaks down some of the proteins making the meat more tender. The flavor of the meat remains relatively unchanged in the process beside the obvious salt addition.
How Long Does Meat Need to Brine?
The general rule of thumb is to brine meat for 1 hour per pound of meat. For smaller amounts of meat, 1 hour is the accepted minimum. The brining process takes longer with larger cuts of meat. There is a point on diminishing returns though because leaving the meat in the brine for too long will make it begin to disintegrate.
Can Brining Be Used On Any Meat?
Poultry and Pork are the suggested meats to brine. Steaks and fish do not gain any appreciable advantage from the brining technique.
Can you Add Spices and Other Additions to the Brine?
Yes and you should. Many varieties of spices and flavors can be added to the brine. Those additions will directly affect the taste of the meat. Some items that may be added to the brine solution are:
Chopped, minced, or powdered garlic
Chopped, minced, or powdered onion
Sliced or minced hot peppers – Jalapeno, Serrano, Tabasco, etc.
Sprigs of Rosemary
Thyme
Sage
Sugar – Brown sugar or Raw Un-Processed sugar is recommended. Sugar is a very popular addition to brines
Soy Sauce
Vinegar (small amounts, you don’t want the brine to become too acidic)
Orange, lemon, lime – this can be the rinds or the juice (small amounts, you don’t want the brine to become too acidic)
Most any powdered spice may be used according to the type of meat and it’s use in your recipe. Here are a few of them:
Cayenne
Cumin
Basil
Oregano
Coriander
Notes:
