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All food is gluten free and prepared fresh for your event. These recipes have been eaten many times, and every one can be customized to your taste and flavors. I have recipes that can be made low glycemic as well.
I have been on a weight loss journey to take control of my health. I also enjoy eating good food. The recipes here will be displayed in two ways. The original recipe and the adjusted recipes for how I eat now. The difference will be in the amount of fat and sugar used or substituted. I do not cook with sugar substitutes or ingredients with fillers or additives when possible.
Healthy BBQ recipes with a healthy dose of attitude.
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I use a wood smoker, and burn aged hard woods. Oak is my go to wood as I live in North Carolina and can get oak easily. I will also use cherry, hickory, apple, and even once bourbon barrel wood.
The idea is to get a hot bed of coals going and a clean smoke that is burning efficiently with the infamous “blue smoke”, which is an almost clear smoke. A white or cloudy smoke is an inefficient fire that is putting a bitter flavor on your food.
You our can also impart smoke flavor with your backyard gas grill as well. Get some wood chips in a tin foil packet, get the grill to temp, add wood packet and hang back till the wood starts smoking. I have also used a hotel pan and a steam tray to create a smoke on a flat top gas grilL. Point is that good food can be made in many ways, you can make the food you and your guests will love, and you can be proud of.
Tips on smoke and some important tools I like to use. You have many options to make great food.
Insolent Swine BBQ Sauce
1 onion- chopped into small pieces
2 Tbs. Crushed Garlic
½ can Tomato Paste – Contina Tomato Paste
2 tbsp. Olive oil
2 Bay leaves
2/3 cup Brown Sugar
2 cups Cider Vinegar
1 tbsp. Mustard Powder
2 Tbsp. Soy Sauce (Gluten free)
2 Chipotle Peppers in Adobo Sauce
Using a pot 5 Quart pot on medium heat
Heat the Olive oil and add Onion and Garlic, cook till soft and translucent
Add Tomato Paste, stir till BRICK RED IN COLOR (5 min)
Add Vinegar- now get a drink and come back in 2-3 min.
Add rest of ingredients, stir.
Reduce heat to achieve a simmer, some bubbles, not a boil.
Now is the time to adjust the flavors to your liking.
This will reduce the sauce to the consistence of a BBQ sauce, say 30 to 45 min.
When done, I use a stick blender to create a smooth sauce to put in squeeze containers.
Brine makes chicken juicy and clean tasting. It also is good for pork, beef and fish. I brine all chicken and turkey before smoking, makes a real difference. The white meat is so juicy it drips moisture.
Basic Brine is 1 cup Salt.
Our Brine is the following:
1 cup Salt mix
1 cup Brown Sugar
¼ cup Chili Powder
Red pepper flakes
¼ cup Pepper corns
Fresh Rosemary – 2 to 3 sprigs
2 tbsp. Garlic
½ onion chopped (leave the skin on)
2 bay leaves
Star Anise (optional)
Salt can be based on texture and flavor
I use a salt mix
I combine Kosher Salt, Pink Salt, sea salt, and Morton’s Salt
This gives me a combination of texture and flavor
Start with the basic brine.
cut wing tips off, but keep the drum and flat intact. This makes for. Nice big serving.
‘Bring smoker to 275 for crunchy wings or 325 for a more moist wing. Smoke for 60 min to 120 min depending on texture. I go 2.5 hours at 275 for a smokey crunchy wing that does not have any additional oil.
Baste with basic mop of vinager, salt and pepper, chili powder, and garlic.
the sauce is up to you...
i like to use the a combination of BBQ sauce and wing hot sauce.
The wing ring sauce can be made with hot sauce and a little butter or just hot sauce and BBQ sauce to keep calories down
This is a crowd favorite. Juicy and delicious.
Clean and rinse chicken, remove gizzards.
brine chicken for 1 hour to overnight, depending on how much time you have.
Pat dry, cover in mustard or oil, and sprinkle with chili powder and salt and pepper. I don’t eat the skin so this is for flavor and to help the smoke make it all tasty and yummy.
Smoke at 300 till internal temp hits 260, pull and let stand till internal temp hits 265 degrees. The chicken will be so tender that the white meat will drip moisture. Make sure and Liquid is clear and not red. If red, you may not be cooked enough. Check temps, cook a little longer. If you have to, wrap in foil, and cook longer. You will have plenty of smoke flavor.
I cup Salt
1 cup Brown Sugar
¼ cup Chili powder
¼ cup Onion Powder
¼ cup Garlic powder
1/8 cup Red Chili Flake
¼ cup Parsley
1 Tbsp. - Black Pepper
Pinch of Cayenne (Optional)
this is a take on the rub that halves the salt and removes the brown sugar.
It still works very nicel.