BARBEQUE MAIN COURSES

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Pear, Pecan Salad with Chipotle Beef

Makes a lovely Mother's Day or warm weather's day brunch or dinner. Serves 4.

2 striploin steaks (about 1/2 lb each)

1/3 cup Dan T's Smoked

1/2 cup pecans, chopped

1/2 cup goat cheese, crumbled

1/4 cup Dan T's Raspberry Chipotle

1/4 cup red onion, thinly sliced

2 pears, thinly sliced

Cider Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup cider vinegar

1 tsp Dijon mustard

1/2 tsp brown sugar

1/2 tsp salt

12 cups washed mixed greens such as arugula, Belgian endive, dandelion, frisée, radicchio

Marinate steaks in Dan T's Smoked for 2 - 4 hours, if possible. Remove from fridge one half hour before cooking. Grill on high 4 - 6 minutes per side (depending on thickness) or till done. Set aside for 10 minutes, then slice along the bias.Meanwhile toast pecans: Place in a non-stick pan and heat over medium-low till starting to brown, about 10 minutes.

Mix together vinaigrette ingredients and toss greens lightly to taste (you'll probably have a little vinaigrette left over). Plate each serving individually: arrange beef slices, then pear slices in a spiral pattern on top of greens. Scatter cheese, onions and pecans (about 2 tbsp per person) on top. Center a dollop (about 1 tbsp) of Raspberry Chipotle on top of pear. Serve with a fresh baguette (Ace Bakery makes a delicious loaf).

Tequila Mockingbird

(works great with chicken too!)

4 cloves minced garlic

3 tbsp Jose Cuervo Tequila

4 tbsp fresh lime juice

1 tsp grated lime zest

2 tbsp Dan T's Whitehot

1 tbsp brown sugar

1/2 tsp salt

3 tbsp olive oil

3 tbsp chopped fresh cilantro

4 boneless, skinless chicken breasts

Combine all marinade ingredients and mix well in a container with a tight-fitting lid. Add chicken and marinate for 2 to 4 hours or over night. Grill or broil chicken until just cooked,4 ˇ 6 minutes per side, basting with reserved marinade. Remove and slice crosswise. Bring remaining marinade to boil and pour over chicken. Serve with corn on the cob rubbed with lime-butter and dusted with chili powder or with basmati rice.

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Raspberry Smoked Salmon

2 - 3 lb salmon fillet

1/2 cup red onion, chopped

1/2 cup Dan T's Raspberry Chipotle

Preheat barbecue or oven on medium high. Lie salmon fillet skin side down on a large sheet of tin-foil. Pour Raspberry Chipotle on fillet to cover and sprinkle with onion. Fold foil over to seal. Barbecue or bake for 8-12 minutes. Remove from grill and slide a spatula between fish and skin to remove tin foil and skin. Serve with a green salad, steamed carrots and rice.

Sultry Salsa & Salmon - Salmon bathed in a steamy mix of fruit

1/3 cup each of chopped apple, pear and peach or mango

1/3 cup Dan T's Honey Mustard

3 tbsp chopped fresh dill

3 tbsp chopped red onion

2 tsp lemon juice

2 salmon steaks

Combine all ingredients except salmon and refrigerate. Coat salmon with extra Honey Mustard and broil or grill until just done, about 4 - 5 minutes. Serve with Sultry Salsa.

Smoked Ribs

Tender ribs take time, but are simple to prepare.

Back or side ribs

1/2 tsp salt, pepper & beef stock for each 1lb of ribs

water

Dan T's Smoked

Preheat oven to 350°. Place ribs, salt, pepper and beef stock in a baking or braising pan and add enough water to cover ribs. Cover with tin foil and cook in the oven for 2 hours. Remove ribs and coat with Dan T's Smoked Sauce. Grill on high for 5 minutes, baste then turn and grill 5 minutes more.

Inferno Wings

1 cup Dan T's Spiced

4 lb. chicken wings

4 cups oil for deep frying

1 cup flour

Cut up 4 lb chicken wings. Discard wing tips. In a plastic bag with 1 cup flour, shake 10 wings at a time. In a deep-fryer or suitable deep pot, heat oil on high. When oil is hot but not smoking, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour 1 cup Dan T's Spiced into a bowl and dip wings. Barbecue wings on medium high turning often or bake in the oven till lightly crisp (10 -15 minutes). Serve with chilled blue cheese dressing, celery and carrots. Serves 4.

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Whitehot Wings

4 lb chicken wings

1 cup flour

1 cup Dan T's Whitehot

4 cups oil for deep frying

Cut up chicken wings, discarding tips. Pour flour into a plastic bag and shake 10 wings at a time. In a deep-fryer or heavy deep pot, heat vegetable oil on high. When oil is hot, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour Dan T's Whitehot into a bowl and using tongs dip wings. Barbecue wings on medium high turning often till lightly crisp (10 -15 minutes) Serves 4.

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Weany Wings (My mom likes these!)

4 lb chicken wings

1 cup flour

1 cup Dan T's Three Pepper Peanut Soy or Honey Mustard

4 cups oil for deep frying

Cut up chicken wings, discarding tips. Pour flour into a plastic bag and shake10 wings at a time. In a deep-fryer or heavy deep pot, heat vegetable oil on high. When oil is hot, carefully add 10 wings at a time and cook till golden. Remove to paper towel. Preheat barbecue on medium high or preheat oven to 400°. Pour Dan T's sauce into a bowl and dip wings. Barbecue wings, turning often or bake on a rack in oven till lightly crisp (10 -15 minutes) Serves 4.

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Cinnamon Steak

1 one-inch thick steak

1/2 cup Dan T's Inferno Balsamic Herb Sauce

sprinkle of cinnamon

Pour on enough Balsamic Herb to completely coat steak. Sprinkle each side with cinnamon and marinate in fridge for 2 to 24 hours. Barbecue on medium heat 4 minutes each side. Serve with Warm Mediterranean Pasta Salad. (See Salads.)

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