Shmaackn Cookbook

THE ULTIMATE COOKBOOK.

INCLUDES RECIPE SAMPLES!

FILLED WITH INSTRUCTIONS, TIPS & TRICKS TO GRILL THE BEST BBQ.

This cookbook serves only as a guide to excellent BBQ, and therefore Shmaackn BBQ is not responsible for any foodborne illnesses or relatable outcomes due by the cooks’ hand. All recipes, tips & tricks are copyrighted. Distrubuted by Shmaackn BBQ, 2015.©

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SHMAACKN BBQ COOKBOOK

THE ULTIMATE COOKBOOK. A complete guide of instructions, tips & tricks to lead you to cooking the best bbq.

ESSENTIALS

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SHMAACKN BBQ COOKBOOK

TABLE OF CONTENTS MEALS 9

THE BEST BURGER

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BABY BACK RIBS SWEET & SPICY WINGS SAUCES BOURBON CARRIBEAN JERK SWEET & SMOKEY RUBS CHILI DRY RUB COFFEE DRY RUB CAJUN DRY RUB

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ACKNOWLEDGEMENTS

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SHMAACKN BBQ |

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SHMAACKN BBQ COOKBOOK

SHMAACKN BBQ RECIPES. A guide covering all of the ingredients and step by step process for grilling the best BBQ, from start to finish.

SHMAACKN BBQ | RECIPES

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BURGERS.

ALL BEEF, NO REGRETS.

With our recipe to make the best burger, you’ll have absolutely no regrets choosing to prepare this meal.

SHMAACKN BBQ | RECIPES

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INGREDIENTS: 2 pounds ground chuck 1 tablespoon SHMAACKN BBQ Classic BBQ sauce 1 tablespoon worcestershire sauce coarse salt and pepper 4 hamburger buns

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SHMAACKN BBQ COOKBOOK

THE BEST BURGER. DIRECTIONS: 1.

Heat grill to high. In a medium bowl, use a fork to gently combine beef, mustard, and worcestershire sauce; season with salt & pepper (optional: use one of SHMAACKN BBQ’s rubs) Gently form mixture into four 1-inch thick patties.

2. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side.

3. Glaze with SHMAACKN BBQ’s Classic BBQ sauce.

4. Move patties to cooler part of grill; continue grilling until desired doneness, 4 to 8 minutes per side.

5. Split the hamburger buns and toast on the grill if you like; place a burger on each bun and serve with the desired accompaniments.

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RIBS.

GOT NAPKINS?

You’ll need them when it comes to eating our Award Winning Sweet & Smokey Baby Back Ribs. Keep reading to learn how to prepare for yourself, or others, if they’re lucky.

SHMAACKN BBQ | RECIPES

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INGREDIENTS: 1 rack loin-back ribs, 1 3/4 to 2 pounds 4 tablespoons SHMAACKN BBQ brown sugar rub, or your favorite SHMAACKN BBQ rub, divided 4 ounces yellow mustard, divided 2 ounces honey 1 to 2 ounces apple juice 2 ounces SHMAACKN BBQ Sweet & Smokey sauce, or your favorite SHMAACKN BBQ sauce

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SHMAACKN BBQ COOKBOOK

BABY BACK RIBS. DIRECTIONS: 1.

Preheat smoker to 250 degrees with charcoal. Place cherry wood or other fruit wood chunks on fire so they will smolder as charcoal burns.

2. Remove membrane from back of ribs (bone side). Trim excess fat from meat side of ribs. Season back side with 1 tablespoon BBQ Rub, then spread 1 ounce mustard over seasoning and rub in to form a paste. Repeat on meat side of ribs.

3. Place ribs in smoker meat side up. After 2 hours remove ribs from smoker and place on a sheet of foil large enough to create an “envelope” around ribs. Season both sides with 1 tablespoon BBQ rub and 1 ounce mustard, then place on foil bone side down.

4. Drizzle honey over top of ribs, then fold foil to form envelope. Pour in apple juice and seal foil. Return ribs to smoker for 2 hours or until ribs are tender.

5. Remove ribs from foil and glaze with BBQ sauce, then return ribs to cooker for 15 minutes for sauce to “set,” then remove ribs and serve.

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CHICKEN.

SWEET. SPICY. DELICIOUS.

There aren’t many things that can compete with a plate of deliciously grilled wings. With our Sweet & Spicy BBQ sauce, we truly eliminated all of the competition.

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INGREDIENTS: 3 pounds chicken wings and drumettes, rinsed well and patted dry 1 1/2 cups SHMAACKN BBQ Sweet & Spicy BBQ sauce 3/4 cup honey 1 tablespoon freshly grated orange zest 2 teaspoons smoked paprika 1/4 teaspoon cayenne pepper or to taste 2 tablespoons unsalted butter, melted salt and pepper

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SHMAACKN BBQ COOKBOOK

SWEET & SPICY WINGS. DIRECTIONS: 1.

In a large bowl, add the chicken wings and SHMAACKN BBQ sauce and stir until well coated. Cover the bowl tightly with plastic wrap and chill for at least 1 hour.

2. Preheat grill with charcoal until coals are just turning gray.

3. In a medium bowl, add the honey, orange zest, paprika, cayenne, butter, salt and pepper, and stir until well blended.

4. Arrange the wings, skin side up, in a single layer on the grill. Discard any leftover marinade. Cook the wings for 7 to 9 minutes over medium heat. Turn the wings over and cook for another 5 to 7 minutes. Then baste liberally with the honey glaze and cook for another 3 to 5 minutes or until the wings are crisp and the glaze has melted. Discard any leftover glaze.

5. Serve and enjoy.

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SHMAACKN BBQ COOKBOOK

SAUCES & RUBS RECIPES. An in-depth look at the ingredients that make SHMAACKN BBQ sauces and rubs so irresistible, and a step by step guide to creating them yourself.

SHMAACKN BBQ | SAUCES

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SAUCES.

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SHMAACKN BBQ COOKBOOK

BOURBON. TOTAL TIME:

15 min.

YIELD:

~1 quart

INGREDIENTS: 2 (14-ounce) bottles of tomato ketchup 3/4 cup bourbon 1 tablespoon molasses 1 tablespoon creole/whole grain mustard 1 tablespoon chopped garlic 1/2 cup chopped onions 1/4 cup firmly packed light brown sugar

Great for Pork, Beef, Chicken, Turkey and Lamb

1 teaspoon hot pepper sauce 1 teaspoon worcestershire sauce 1/2 teaspoon salt freshly ground pepper 1/4 teaspoon cayenne 1 tablespoon peeled and grated ginger

DIRECTIONS: Combine all of the ingredients in a food processor or blender and process until smooth, usually around 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Pro Tip: Heat and simmer in a saucepan to enhance flavors.

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CARRIBEAN JERK TOTAL TIME:

12 hr 30 min.

YIELD:

4-5 cups

INGREDIENTS: 3 (10-ounce) cans chicken stock

2 1/2 tablespoons ground allspice

2 (12-ounce) beers, recommended: dark beer

4 teaspoons ground black pepper

1 large white onion, chopped

4 teaspoons ground cayenne pepper

1 large red onion, chopped

2 teaspoons ground cinnamon

2 large green chile peppers, roasted and chopped (optional)

2 teaspoons ground nutmeg 1 teaspoons ground thyme

2 bunches green onions, chopped 3 teaspoons salt 2 tablespoons fresh minced ginger 3 teaspoons turbinado sugar 1 (4.5 ounce) can chopped green chiles 2 tablespoons soy sauce 2 jalapeno peppers, roasted & chopped (optional)

2 tablespoons white wine vinegar

4 tablespoons tamarind concentrate 2/3 cup molasses 4 tablespoons dark brown sugar

Great for Pork, Beef, Chicken, Turkey and Lamb

DIRECTIONS: Add all of the ingredients to a slow cooker. Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). Pro Tip: A small amount of habanero pepper, can be added for additional heat, at the end of cooking.

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SHMAACKN BBQ COOKBOOK

SWEET & SMOKEY. TOTAL TIME:

35 min.

YIELD:

2 pints

INGREDIENTS: 6 tablespoons brown sugar (packed) 1/2 cup cider vinegar 1/4 cup molasses 1/4 cup honey 1/4 cup worcestershire sauce 2 tablespoons dark rum 2 tablespoons yellow mustard

Great for Pork, Beef, Chicken, Turkey and Lamb

1 tablespoon liquid smoke 2 teaspoon black pepper 2 teaspoons garlic powder 1 teaspoon allspice 1/4 teaspoon clove 4 cups ketchup salt

DIRECTIONS: Combine all ingredients, except for the ketchup in a large, deep, saucepan.

Cook uncovered for 5 minutes. Add ketchup and bring to a boil stirring constantly so it doesn’t splatter. Reduce heat slightly and simmer uncovered until dark, thick and richly flavored, stirring often. (about 30 minutes) SHMAACKN BBQ | SAUCES

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RUBS.

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SHMAACKN BBQ COOKBOOK

CHILI DRY RUB TOTAL TIME:

5 min.

YIELD:

1/8

cup

INGREDIENTS: 1 tablespoon paprika 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/4-1/2 teaspoon ground black pepper 1/4-1/2 teaspoon cayenne pepper

Great for Pork, Beef, and Chicken

DIRECTIONS: Combine all ingredients and stir until evenly mixed. Rub desired amount onto meat of your choice and BBQ. Pro Tip: Let the rub sit on meat overnight for enhanced flavor.

SHMAACKN BBQ | RUBS

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COFFEE DRY RUB. TOTAL TIME:

5 min.

YIELD:

1 cup

INGREDIENTS: 1/2 cup finely ground coffee 1/4 cup fresh coarse ground black pepper 3 tablespoons kosher salt

Great for Pork, Beef, Poultry, Salmon and Lamb

DIRECTIONS: Combine all ingredients and stir until evenly mixed. Rub desired amount onto your desired protein for a dark, rich flavor. Pro Tip: Let the rub sit on meat overnight for enhanced flavor.

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SHMAACKN BBQ COOKBOOK

CAJUN DRY RUB. TOTAL TIME:

15 min.

YIELD:

~3/4 cup

INGREDIENTS: 2 tablespoons salt 2 tablespooons brown sugar 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons fresh ground black pepper 1 tablespoon ground cayenne pepper 3 tablespoons ground paprika

Great for Pork, Beef, Chicken, Turkey and Lamb

DIRECTIONS: Combine all ingredients and stir until evenly mixed. Rub desired amount onto meat of your choice and BBQ. Pro Tip: Let the rub sit on meat overnight for enhanced flavor.

SHMAACKN BBQ | RUBS

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ENJOY GRILLING! We at SHMAACKN hope you’ve enjoyed learning our tips, tricks and a few of our secrets and would love to see how your grilling turned out! Tag us in your photos of success on Facebook, Twitter and/or Instagram!

All instructions, recipes, tips & tricks are copyrighted by Shmaackn BBQ. This cookbook serves only as a guide to excellent grilling and therefore, Shmaackn BBQ is not responsible for any foodborne illnesses or relatable outcomes due by the cooks’ hands.

Distrubuted by Shmaackn BBQ, 2015.©

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SHMAACKN BBQ COOKBOOK

ACKNOWLEDGEMENTS Many thanks to the following friends and family for sponsoring SHMAACKN BBQ.

Kenny McKay Matthew Donaldson Cinda Meadows James Fowler Brittney Foster Katrina Meadows Aerial Meadows Kate Sortet Michelle Vise Jon Osterud Spencer Scarborough

SHMAACKN BBQ | THANK YOU

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