50to love r easons
BBQ
signature recipes from the
PIT TO THE KITCHEN
Gluten Free handcrafted in small All Natural batches to ensure the
quality Fat Free highest premium
No Junk Made in Maine
only grade
spices used
w w w. den n y m ik e s .com
, Howdy Y’all
you just might have been wondering
who this DennyMike fella is
and how in “all-get-out” has he managed to create such a stir in the BBQ world, not only in Maine and the Northeast, but throughout the country as well? Let’s see if this helps explains things…Born and raised in
the seaside town of Old Orchard Beach, Maine, Dennis Michael Sherman (aka “DennyMike”) was bitten by the barbecue bug while on a student exchange program in Mexico and a classmate from Texas invited him to his family’s home north of Houston. The rest, as they say, is history. It was there that the self-described “Maineiac” first sampled authentic, Texas-style, dry rub barbecue and fell head over heels with it. That love has never waned. The result of that initial experience is a dyed-in-the-wool Yankee with a commitment to ’cue that has been with him for more than 30 years. After establishing a successful Maine-based barbecue smokehouse and deli, DennyMike grew convinced that
barbecue fans were hungry for a line of flavor-filled, all-natural, premium products that eliminated excessive amounts of salt and contained no high fructose corn syrup. He artfully combined his restaurant experience with his passion for ’cue, and set out to perfect his recipes and formulations with countless taste-tests and valuable feedback from his loyal customers. That effort early on sure seems to be paying off today.
DennyMike’s all natural, gluten-free and kosher certified sauces and rubs are earning rave reviews from barbecue experts, home cooks, and food press around the country, while in the process, earning numerous awards at some of the most highly regarded sauce and rub competitions as well. “It all comes down to paying attention to the things that matter most about creating great food: the best ingredients and the utmost
attention to detail,” according to DennyMike. “Today’s ’cue fans are looking for sauces and rubs that aren’t just an afterthought. They’re looking for quality, low salt and junk-free handcrafted formulations that can take their grilled, smoked, or roasted creations to a whole other level.” In the next 33 pages, you’ll find recipes that run the gamut for
pitmasters, chefs, and home cooks alike. From classic pulled pork and ribs to pasta and vegetable dishes to a whole hog to boot! DennyMike’s particularly awesome sauces and rubs are sure to satisfy even the pickiest in the bunch, and leave your wildly-ravenous gang begging for more! “That’s my story and I’m sticking with it, so go ahead and check out my stuff for yourself, have some fun, and enjoy the grub!!”
DennyMike
P.S. How ‘bout sharing your recipe using DennyMike’s products and maybe you’ll get published in my next book! Enter yours today at www.dennymikes.com/recipes.php
reason DennyMike’s Signature
#1
Ribs & Pulled Pork
Serves a whole mess of ’Cue Lovers
Mustard PREP for ribs: St. louis style, 2 1/2 lbs or less: Use any commercial prepared yellow mustard, like French’s or a store brand. This tip works for chicken, pork ribs, butts and brisket. If meat is bloody or wet, use paper towels and pat dry. Spread mustard all over meat using a basting brush or with gloved hands. Remove any excess, but don’t be too picky as the mustard will cook off. Prep meat liberally with DennyMike’s rub of choice (Sublime Swine is my Favorite for Ribs) and place in a food-safe plastic bag or container and let sit at least 2-3 hours before cooking, or ideally overnight if possible. If using a smoker, let meat sit out at room temperature for an hour to allow it to warm up prior to cooking.
COOKING PROCESS for ribs: Pellet Grill: Peel membrane from bone-side of ribs (I use a paper towel to get a good grip). Do mustard prep and sprinkle Sublime Swine generously all over ribs, including the bone ends. Start at 400° for 15 minutes and lower temperature to 280° for 45 minutes, flip and smoke at 180° for 45 minutes then flip back and finish to 280–300° for an additional 30–45 minutes or until done at 180–185°. Spritz the ribs occasionally with just enough unsweetened apple juice to keep the burnt ends moist. This recipe works for all types of pork ribs. Gas Pit: Cook at 210° for about 3 to 3 1/2 hours.
mustard Prep for pulled pork: Take a fresh pork butt or shoulder, 7 to 8 lb average, rub lightly with prepared yellow mustard (French’s or store brand). Wipe off any excess and make sure to cover all areas of red or pink meat. Sprinkle liberally with DennyMike’s Sublime Swine rub (or choice of DennyMike’s rub/combination). Place in food-safe plastic bag or container and refrigerate overnight, if possible. If advanced overnight prep is not possible, prep the meat 2 to 3 hours before cooking.
Cooking process for pulled pork: Smoker or oven: Set to 225°. 3 hours into cooking, spritz with apple juice hourly for the next 4 hours. Remove from oven or smoker and place on one sheet of 18” heavy duty tinfoil. Securely tent the foil around the meat to save juices. Crock Pot: Place pork into 6-8 quart crock pot. Cook for 10 hours on low. DennyMike recommends adding 1/2 a bottle of DennyMike’s Carolina-Style sauce at the start of cooking process for both methods: Internal temperature should be 190-200°. Allow to cool 30-45 minutes or until you can get your hands in the pork without burning them. Remove all fat and add saved juices back into the pork. Break up pork so that it’s pulled or shredded to desired consistency.
reason DennyMike’s ’Cue Style
#2 Sloppy Joes
serves four ’cu e lovers
Ingredients: • 2 tsp of DennyMike’s Pixie Dust rub • 1 lb ground beef • 1 Tbsp vegetable oil • 1 onion, chopped • 1/4 cup of DennyMike’s Sweet ‘n Spicy sauce • 4 large sandwich buns • 1 (10 oz) can crushed tomatoes
Directions: Sauté onions in vegetable oil until soft. Add ground beef and cook until lightly browned, drain fat if need be. Add remaining ingredients. Mix and simmer about 20 minutes. Serve on toasted buns. You can also sprinkle grated cheese on top if you like. Double or triple the recipe and freeze in individual containers for a fast dinner another night.
reason DennyMike’s ’Po Boy
#3 Shrimp Wrap S e rv e s f o u r ’ C u e L ov e r s
Ingredients: • 2 Tbsp butter • 1 large pickle, sliced • 2 Tbsp DennyMike’s Fintastic rub • 4 large wraps 1/2 red onion, sliced • • 4-6 leaves of lettuce Choice of either DennyMike’s Sweet ‘n Spicy or Hot ‘n Nasty sauce • • 2 (20 oz) packages of small peeled shrimp (or see Reason #46 Acadian Spicy Shrimp)
Directions: Sauté shrimp in butter with DennyMike’s Fintastic rub. Place shrimp on wrap, top with lettuce, sliced pickles, sliced onion and your choice of DennyMike’s sauce. Enjoy!
Glossary OF TERMS & Measurements tsp: Teaspoon Tbsp: Tablespoon 3 tsp = 1 Tbsp 1 Tbsp = .6 oz 8 oz = 1 cup (liquid volume)
All serving sizes are suggestions only. Please feel free to modify as you see fit and adjust to your liking.
important note: the word rub is a bit of a misnomer because DennyMike never rubs, he always sprinkles.
Den nyMik e’s #4 Shepherd’s Pie reason
S e rv e s e i g h t t o t e n ’ C u e L ov e r s
Ingredients: • 1 Tbsp butter • 3 Tbsp DennyMike’s Cowbell Hell rub, reserve 2 tsp for topping • 2 (16 oz) cans, cream style corn • 2 (16 oz) cans, whole kernel corn, drained
Directions:
• 2 1/2 lbs ground chuck or good quality ground beef • 5 lbs potatoes, mashed (1 stick butter, 1 cup milk, salt & pepper to taste) • 1 large onion, chopped
Prepare Meat Mixture: Melt 1 Tbsp butter in frying pan over medium high heat. Add onions and cook until translucent, add ground beef and 2 1/2 Tbsp DennyMike’s Cow Bell Hell rub, continue to brown meat until no red remains. When done, drain excess liquid. Reserve 1/2 cup meat mixture to sprinkle on top, place meat mixture in a 10 X 14 baking pan. Mix corn together in bowl and spread evenly over meat mixture, top with mashed potatoes spread evenly with spatula or spoon. Sprinkle the reserved meat mixture over top of potatoes; sprinkle reserved DennyMike’s Cow Bell Hell rub evenly over top of Shepherd’s Pie. Place in 375° oven on the middle rack and bake for 30-45 minutes (it should be bubbling).
reason Carolina-Style BBQ
#5
Cole Slaw
Serves a whole mess of ’Cue Lovers
Ingredients: • 1 tsp celery seed, whole • 1/4 cup DennyMike’s Carolina-Style sauce 1/4 • cup pineapple, crushed
• 1/4 cup carrots, shredded • 1/2 cup mayonnaise • 3 cups green cabbage, sliced • Salt and pepper to taste
Directions: In a small bowl combine pineapple, mayonnaise, DennyMike’s Carolina-Style sauce, and celery seed. Add mixture to the cabbage and carrots and toss to coat. Season as desired with salt and pepper. Let stand for 30 minutes before serving, best if overnight (6+hours).
reason
Sublime Swine Praline
#6 Bacon Candy Serves a whole mess of ’Cue Lovers
Ingredients: • 1 Tbsp DennyMike’s Sublime Swine rub • 3/4 cup pecan pieces
• 1 cup light brown sugar • 1 lb thick sliced bacon
Directions: Grind or chop the pecans to a cornmeal consistency, combine with sugar and DennyMike’s Sublime Swine rub. Blend well, making sure that there are no lumps. Cut bacon slices into thirds (1/3). Place bacon on rack and then on a baking pan covered in aluminum foil, it really helps on clean up. Cook the bacon in a preheated oven or smoker at 350º for 30 to 45 minutes or until done. [CHEF PAUL KIRK]
reason
Bloody Good
#7 ’Cue Cocktail
s e rv e s f o u r t o s i x ’ c u e l o v e r s
Ingredients: • 1 1/2 tsp of DennyMike’s Pixie Dust rub (for rimming) • 1/4 cup pickled jalapeno juice • 1/2 cup DennyMike’s Hot ‘n Nasty sauce
• 2 cups Vodka • 2 qts of your favorite Bloody Mary mix • Juice of 1 lemon and lime • Crushed ice
Directions: In a 1 gallon pitcher add crushed ice halfway, Bloody Mary mix, vodka and DennyMike’s Hot ‘n Nasty sauce. Stir to combine. On two separate saucer plates add jalapeno juice and DennyMike’s Pixie Dust rub. Rim a pint glass with jalapeno juice and then with DennyMike’s Pixie Dust rub and pour in bloody mix. Garnish with a grilled Cow Bell Hell dusted shrimp, olives, and lemon slice.
reason
Cornbread Coated
#8 Fried Catfish S e rv e s f o u r ’ C u e L ov e r s
Ingredients: • 3 Tbsp DennyMike’s Sublime Swine rub • 1 cup milk
• 2 cups cornbread, crumbled • 4 catfish filets
Directions: In a bowl soak catfish in milk. In the oven, toast the cornbread crumble until dry, stirring occasionally. Mix toasted cornbread crumbs with DennyMike’s Sublime Swine rub. In a pan heat the oil on medium heat. Remove the catfish one at a time and drag through the bread crumbs and DennyMike’s Sublime Swine rub mixture. Fry the catfish until golden brown and flaky.
reason
Pixie Dust Dusted
#9 Cornbread Serves a whole mess of ’Cue Lovers
Ingredients: • 1/2 tsp salt • 1 Tbsp baking powder • 1 Tbsp DennyMike’s Pixie Dust rub, 2 tsp for dry mix, 1 tsp for dusting • 2 Tbsp corn oil • 3/4 cup raw sugar • 1 1/2 cups cornmeal
• 2 cups flour • 1 can (14 oz) cream style corn • 1 egg, beaten • 1 cup milk • 1 jalapeño, seeded and chopped
Directions: Preheat oven to 350°. Grease a loaf pan. In separate bowls combine the wet ingredients and the dry ingredients. Add the wet to the dry and stir until combined. Immediately pour into the greased loaf pan and sprinkle the top with 1 Tbsp DennyMike’s Pixie Dust rub. Bake at 350° for 35-45 minutes or until cake tester comes out clean. Allow to let cool and slice. Serve as a side or under your ‘cue.
reason
The Best Dang Cheesy
#10 BBQ Fries S e rv e s f o u r ’ C u e L ov e r s
Ingredients: • 2 Tbsp any DennyMike’s Rub (Pixie Dust, Sublime Swine or Cow Bell Hell) • 1/2 cup DennyMike’s Sweet ‘n Spicy or Hot ‘n Nasty sauce
• 1 1/2 cups shredded nonfat cheddar cheese • 4 medium baking potatoes, each cut into 8 wedges • 1 lb extra lean ground beef
Directions: Preheat oven to 400º. Line baking sheet(s) with foil and spray with cooking spray. Arrange potato wedges on baking sheet(s). Sprinkle potatoes with your choice of DennyMike’s rub. Bake 25 to 30 minutes, until cooked through. Spray nonstick skillet with cooking spray, add ground beef and cook, stirring frequently, until browned and cooked through. Add your choice of DennyMike’s sauce to the cooked ground beef and cook until hot and bubbly. Pour meat sauce over potato wedges; top with cheese and bake 5 to 6 minutes, until cheese is melted. Serve immediately and enjoy!
reason
Carolina Summer
#11 Chicken Salad S e rv e s f o u r ’ C u e L ov e r s
Ingredients: • 2 Tbsp + 1 tsp (reserved) DennyMike’s Chick Magnet rub 2 • Tbsp parsley • 1/2 cup mayonnaise
• 1/4 cup sweet onion, chopped fine • 1 cup DennyMike’s Carolina-Style sauce • 2 ribs of celery, chopped • 4 large chicken breasts, boneless
Directions: Marinate the chicken with the DennyMike’s Carolina-Style sauce and 2 Tbsp of DennyMike’s Chick Magnet rub for 6 hours. Grill or smoke the chicken. Let cool and then chop coarsely. In a bowl add remaining ingredients and the reserved DennyMike’s Chick Magnet rub. Then add chopped chicken and mix well. Serve atop mixed greens for a refreshing summer day lunch.
reason
#12
DM Slightly Spicy
Meatloaf
S e rv e s e i g h t t o t e n ’ C u e L ov e r s
Ingredients: Seasoning Mix: • 2 whole bay leaves • 1 tsp cumin • 1 Tbsp + 1 tsp DennyMike’s Cowbell Hell rub Meatloaf: • 1 Tbsp + 2 tsp Worcestershire sauce • 4 Tbsp butter • 1/3 cup scallions, chopped • 1/3 cup ketchup • 1/3 cup milk • 2/3 cup celery, chopped • 3/4 cup green pepper, chopped • 1 cup onion, chopped
• 1 1/2 cups of very fine Italian bread crumbs • 1 lb each of sweet sausage and hot Italian sausage • 2 1/2 lbs ground beef • 3 eggs, lightly beaten • 1 small jalapeno, finely chopped • 6-8 shakes hot sauce, to taste • 8 cloves of garlic, minced
Directions: Combine seasoning mix and set aside. Melt butter in large sauté pan over medium heat. Add the onions, celery, green peppers, jalapeno, scallions, garlic, hot sauce, Worcestershire sauce and seasoning mix. Sauté 5 to 6 minutes, stirring occasionally. Mixture will begin sticking to the bottom of the pan, scrape bottom as you stir. Add milk and ketchup. Continue cooking for about 2 minutes, stirring. Remove from heat and allow mixture to cool to room temperature. Remove bay leaves. In a large bowl, place the ground beef, sausage, eggs, cooked vegetable mixture and bread crumbs. Mix thoroughly by hand. Oven Method: Shape into a loaf and place in the middle of a 12 X 16 baking pan. Bake at 350º for 30 minutes, then raise heat to 400º and continue cooking until done about 30-45 minutes longer. Meatloaf should be at 165º as a finishing temp. Pellet Smoker Method: Place on a perforated grilling tray or mesh baking rack to allow smoke underneath. Bring smoker to 350–375º cook for 30 minutes, reduce temperature to 180º and cook for 1 1/2 hours. Bring temperature back to 300º, brush on your favorite BBQ sauce (we prefer DennyMike’s Mesquito-O Madness sauce) and cook for 15-30 minutes or until done. Meatloaf should be at 165º as a finishing temp. Gas pit Method: 225º for 2 1/2 to 3 hours. Meatloaf should be at 165º as a finishing temp.
reason
The Perfect Cuban
#13 BBQ Panini S e rv e s t w o t o t h r e e ’ C u e L ov e r s
Ingredients: • 1 cup pepper jack cheese, shredded • 1-2 cups pulled pork • 1 small red onion, sliced • 1 pickle, sliced
• 3 slatherings of DennyMike’s BBQ sauce of your choice • 6 slices ham • 6 slices crusty bread • Butter for bread
Directions: Heat a cast iron griddle or frying pan to medium. Butter bread exterior and place bread butter side down on griddle. Slather with your favorite DennyMIke’s sauce. Lay-out the pepper jack cheese first to cover bread, add red onion, ham sliced pickles and BBQ Pulled Pork to sandwich. Layer again with more cheese and close ‘er up with the remaining slice of bread (butter side out). Grill until golden brown.
reason
Slow Cooked
#14 BBQ Beans S e rv e s f i v e t o e i g h t ’ C u e L ov e r s
Ingredients: • 1 tsp cinnamon • 1 Tbsp fresh thyme • 1 Tbsp DennyMike’s Cow Bell Hell rub • 1/4 cup brown sugar • 1/3 cup molasses • 1/2 cup Dijon mustard • 1/2 cup DennyMike’s Mesquit-O Madness sauce
• 1 (12 oz) bottle of good beer • 1 lb dried beans (soaked overnight) • 1 medium onion • 1 bay leaf • 2 cloves garlic, chopped • Water to cover • Salt & pepper to taste
Directions: Put all ingredients into crockpot. Set to Low. Stir well and cover. Leave for 8-12 hours. Stir occasionally.
reason
Fire Charred Corn
#15 On the Cob S e rv e s f i v e t o e i g h t ’ C u e L ov e r s
Ingredients: • Combine 2 tsp of DennyMike’s Sublime Swine rub with 4 Tbsp of butter (melted) • 10 ears of corn, whole
Directions: Place whole corn into a bowl or bucket of water and submerge for 30 minutes. When soaked pull back husk and remove silk. Brush with seasoned butter mixture and rewrap the husk back up and tie off, if needed with one of the strips of husk. Place in the coals of a dying fire for 30 minutes until outside is charred and the inside is steamed and cooked. Rub any remaining butter and rub mixture on the hot corn and enjoy, removing the husk of course!
reason
Original Tex-I-Talian
#16 BBQ Lasagna S e rv e s e i g h t t o t e n ’ C u e L o v e r s
Ingredients: • 1 Tbsp DennyMike’s Cow Bell Hell rub • 1/4 cup DennyMike’s Mesquit-O Madness sauce • 1/2 cup yellow onion, chopped • 1 1/2 cups Marinara sauce • 6 oz cheddar cheese, shredded
Directions:
• 8 oz ricotta cheese • 8 oz cottage cheese • 16 oz mozzarella cheese, shredded • 1 (16 oz) box lasagna noodles • 2 lbs DennyMike’s Signature Pulled Pork (see Reason #1) • 2 eggs
Preheat oven to 350°. Sauté onion with pulled pork. Season with DennyMike’s Cow Bell Hell rub until cooked. Drain on paper towels. Bring 6 quarts water to a boil. Add noodles and cook to al dente, rinse with cold water. Mix red sauce with DennyMike’s Mesquit-O Madness sauce. Combine ricotta, cottage and 10oz mozzarella with eggs. Salt & pepper to taste. Spread sauce mixture to cover the bottom of a 10 x 14 x 3” baking pan. Cover sauce with a layer of noodles. Dot with ricotta mixture and pork mixture. Repeat 3 to 4 times, or until the pan is 3/4 full. Top with remaining cheese and bake for 35-45 minutes or until cooked throughout.
reason
Autumn Harvest
#17 Veggie Lasagna S e rv e s e i g h t t o t e n ’ C u e L o v e r s
Ingredients: • 1 Tbsp DennyMike’s Cow Bell Hell rub • 1/2 cup yellow onion, chopped • 1 1/2 cups Marinara sauce • 1/2 cup DennyMike’s Mesquit-O Madness sauce • 6 oz shredded cheddar • 8 oz cottage cheese
Directions:
• 8 oz ricotta cheese • 1/2 lb mushrooms • 1 (16 oz) box lasagna noodles • 16 oz mozzarella cheese, shredded • 1 zucchini • 1 summer squash • 1 medium eggplant • 2 eggs
Preheat oven to 350°. Peel & dice eggplant. Chop zucchini & summer squash. Slice mushrooms. Sauté all with onion and season with DennyMike’s Cow Bell Hell rub until cooked. Drain on paper towels. Bring 6 quarts water to a boil. Add noodles and cook to al dente, rinse with cold water. Mix red sauce with Mesquit-O Madness. Combine ricotta, cottage and 10oz mozzarella with eggs. Salt & pepper to taste. Spread sauce mixture to cover the bottom of a 10 x 14 x 3” baking pan. Cover sauce with a layer of noodles. Dot with ricotta mixture and veggie mixture. Repeat 3 to 4 times, or until the pan is 3/4 full. Top with remaining cheese and bake for 35-45 minutes or until cooked throughout.
Roasted Root & #18 Sautéed Veggies reason
Serves a whole mess of ’Cue Lovers
Ingredients: • Root Vegetables: 2 yellow potatoes, 1 sweet potato, 1 vidalia onion, 1 parsnip • Vegetables: 1 cup cherry tomatoes, 1 cup sugar snap peas, 1 red pepper, 1 green pepper • 1 Tbsp DennyMike’s Pixie Dust • 1 Tbsp DennyMike’s Cow Bell Hell • 3 Tbsp Olive Oil • Salt & Pepper to Taste
Directions: Peel and cut root vegetables into 1” cubes. Toss cubes in a large bowl with 2 Tbsp of olive oil, just to coat. Liberally sprinkle with Cow Bell Hell and re-toss. Place them in a single layer onto a parchment paper lined baking sheet and bake at 400º for 35-40 minutes, until golden brown. While the root vegetables are roasting, cut red and green peppers into long strips. In a skillet sauté peppers over medium to high heat using olive oil to coat pan, sauté for 2-3 minutes until slightly softened. Add in Pixie Dust and remaining veggies, toss and sauté until vegetables are cooked to your liking and remove from heat. When the root vegetables are finished in the oven, remove and toss both the vegetables and root veggies together. Reheat as needed.
reason
Cow Bell Hell Pulled
#19 Pork & Chili S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1 tsp ground cumin • 1 Tbsp olive oil • 1 Tbsp molasses • 2 Tbsp Worcestershire sauce • 2 Tbsp DennyMike’s Cow Bell Hell rub
Directions:
• 1 (8 oz) can tomato sauce • 1 (14.5 oz) can diced tomatoes • 1 large onion, chopped • 2 (15.5 oz) cans pinto beans, rinsed & drained • 4 garlic cloves, sliced • 1/2 lb DennyMike’s Signature Pulled Pork (see Reason #1)
On medium heat sauté onion & garlic for 5-8 minutes. Add tomatoes, tomato sauce, molasses, cumin, Worcestershire sauce & DennyMike’s Cow Bell Hell rub; simmer on low for 20 minutes. Add beans and pork, simmer for another 20 minutes. Serve with bread or tortillas or even grate some pepperjack on top. Just the right thing to warm you up on a rainy day.
reason
#20
Easy Grilled or Pan Seared
Scallops
S e rv e s t w o t o f o u r ’ C u e L o v e r s
Ingredients: • 2 tsp DennyMike’s Fintastic rub • 4-8 Tbsp DennyMike’s Carolina-Style sauce
• 8 large scallops • Olive oil (dependent on cooking option) • Salt and pepper to taste
Directions: In a bowl, mix together scallops, 4-8 Tbsp DennyMike’s Carolina-Style sauce, and DennyMike’s Fintastic rub, mixing well. Marinate for 30 minutes. Remove the scallops from the bowl, and either put scallops on a skewer for grilling or heat skillet with 1 oz oil for searing. For Grilling: Cook over hot coals for 8-10 minutes, turning from time-to-time and basting with DennyMike’s Carolina-Style sauce. For Pan Searing: Heat oil until hot then sear scallops on both sides until browned and cooked to desired doneness. Use remaining sauce to finish. Serve immediately.
reason
Flavorful Grilled Key
#21 West Shrimp S e rv e s t w o t o t h r e e ’ C u e L ov e r s
Ingredients: • 1 Tbsp olive oil • 16-20 count headless fresh or thawed shrimp • 3 Tbsp DennyMike’s Sublime Swine rub (or Chick Magnet, or a combination of both)
Directions: Peel and devein 16-20 count headless shrimp, leaving tails attached. Brush shrimp with olive oil, then sprinkle on your DennyMike’s rub of choice, making sure to fully season both sides. For Grilling: Skewer shrimp on a wood or metal skewer and place on a hot grill, turning once until done (2 to 3 minutes per side). For Pan Searing: Prep the shrimp the same way as above, heat 1 Tbsp olive oil in a skillet and sear shrimp on both sides (2 to 3 minutes per side).
reason
DennyMike’s ’Cue-Tastic
#22 Lamb Kabobs S e rve s a w h o l e m e s s o f ’ C u e Love r s
Ingredients: • 3-4 Tbsp DennyMike’s Cow Bell Hell rub • 1 green pepper, sliced into 1 1/2” sections • 1 cup DennyMike’s Hot ‘n Nasty sauce for marinade • 1 red onion, sliced into 1 1/2” sections 2 lbs lean lamb, cut into 1 1/2” cubes • • 1 red pepper, sliced into 1 1/2” sections • 1 small box baby portabella mushrooms, halved
Directions:
Marinate lamb by mixing 1/2 a cup of Hot ‘n Nasty Sauce with the lamb and DennyMike’s Cow Bell Hell rub, mix well and place in a shallow, glass baking dish or plastic bag. Refrigerate, covered 4 to 6 hours. Arrange lamb and vegetables on 4 to 6 skewers. Grill lamb over direct medium heat to medium doneness, about 10 minutes, turning and basting with the remaining DennyMike’s Hot ‘n Nasty sauce throughout grilling time. Note: Don’t like Lamb? Can’t stand the heat? Try this recipe with pork using our DennyMike’s Sublime Swine rub & Sweet ‘n Spicy sauce, or with chicken using our Chick Magnet Rub and Carolina-style or Sweet ‘n Spicy sauce. All options are sure to please, so mix it up a little and try it a bunch of different ways.
reason
#23
Garlic and Lime Avocado
Guacamole
S e rv e s a w h o l e m e s s o f ’ C u e Lov e r s
Ingredients: • 1 Tbsp cilantro, chopped • 2 Tbsp DennyMike’s Carolina-Style sauce • 1 small tomato, seeded, skinned and chopped • 1 small Serrano pepper, minced
• 1 lime, juiced • 1 scallion, sliced • 1–2 garlic cloves, chopped • 2 ripe avocados
Directions: In a bowl remove flesh of avocados and mash coarsely. Add remaining ingredients and mix, keeping it chunky. Serve with tortillas or as a side.
reason
BBQ Avocado & Lime
#24 Whole Chicken S e rv e s f i v e t o e i g h t ’ C u e L ov e r s
Ingredients: prep: • 2-3 Tbsp DennyMike’s Chick Magnet rub stuffing: • 1/2 tsp DennyMike’s Hot ‘n Nasty or Sweet ‘n Spicy sauce 2 • tsp fresh parsley • 2 tsp DennyMike’s Chick Magnet rub
• 1 roasting chicken • 1 lime, juice and zest • 2 avocados
prep: • DennyMike’s Hot ‘n Nasty or Sweet ‘n Spicy sauce
Directions: Preheat oven to 350°. Line a roasting pan with foil (makes for easier clean-up). Rinse and pat the chicken dry. Sit the chicken in the pan and season with DennyMike’s Chick Magnet rub. Cut the avocados in half, remove the pits and scoop out the flesh with a spoon into a bowl. Roughly mash the avocado so that you still have some small chunks. Add the DennyMike’s Chick Magnet rub, lime, and parsley. Mix together and taste for seasoning. Stuff the mixture between the skin and flesh as best you can all over the chicken. It’s OK if some is sticking out. Drizzle or brush DennyMike’s sauce all over the chicken skin. Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan. Remove from oven when done and allow to rest 5-10 minutes before carving.
reason
Fintastic Grilled
#25 Asparagus S e rv e s t w o t o f o u r ’ C u e L ov e r s
Ingredients: • 3/4 Tbsp DennyMike’s Fintastic rub • 1 bunch asparagus
• Oil, enough to drizzle
Directions: Cut woody part of asparagus off and discard. Blanch in salted boiling water until cooked about halfway. In a bowl, drizzle the asparagus with the oil and sprinkle with DennyMike’s Fintastic rub. Remove and drain and pat dry. Finish cooking the asparagus on a hot grill.
reason
Grilled Fintastic
#26 Tuna or Salmon S e rv e s t w o t o f o u r ’ C u e L ov e r s
Ingredients: • 2 tuna or salmon steaks (8 oz each) Marinade: • 1 tsp grated fresh ginger • 1 tsp lime juice • 1 Tbsp DennyMike’s Fintastic rub
• 1 Tbsp sesame oil • 1 Tbsp soy sauce • 1 clove garlic, minced
Directions: Mix the marinade ingredients together and coat the tuna or salmon with it. Set aside and refrigerate for 30 minutes. Remove and dust the tuna or salmon with DennyMike’s Fintastic rub. Heat the grill on high and sear for about a minute and a half on both sides for rare. Slice and serve immediately!
reason
Cow Bell Hell Roasted Beef
#27 Tenderloin S e rv e s f i v e t o e i g h t ’ C u e L ov e r s
Ingredients: • 2 Tbsp DennyMike’s Cow Bell Hell rub • 1/4 cup olive oil
• 6 garlic cloves, crushed • 2 #choice beef tenderloin (butt tender/bigger side)
Directions: In a small sauce pan add oil and garlic, simmer for 20 minutes and allow to cool. Brush olive oil and garlic mixture on the beef loin on all sides and then sprinkle with DennyMike’s Cow Bell Hell rub. Pre-heat grill on high then turn off half of the grill and place beef on the off side and roast on high for 20 minutes. Turn grill down to low and cook for another 45 minutes or until desired temperature. We like medium-rare at 130-135° internal temperature.
reason
Carolina-Style Grilled
#28 Oysters S e rv e s t w o t o f o u r ’ C u e L ov e r s
Ingredients: • 2 Tbsp fresh green onion, chopped • 1 dozen oysters, washed • 1/2 cup DennyMike’s Carolina-Style sauce
Directions: Place oysters on hot grill and grill for 5 minutes until oysters open. Carefully remove top shell, keeping juices. Spoon DennyMIke’s Carolina-Style sauce over oysters, making sure to get sauce into open shell. Grill additional 5 minutes. Remove from heat garnish with green onion.
Notes
reason
DennyMike’s Chick Magnet
#29 Fried Chicken S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1 tsp salt • 2 cups flour • 1 tsp pepper • 2 cups Milk • 4 Tbsp DennyMike’s Chick Magnet rub • 6-8 boneless chicken thighs, skin on • Vegetable oil for frying
Directions:
Combine flour, DennyMike’s Chick Magnet rub, and salt and pepper in a bowl. Add chicken to the milk in another bowl and let soak for 15 minutes. Remove one thigh at a time and coat in the flour mixture, then in the milk and back again in the flour, reserve and repeat with the other chicken. Preheat a cast iron frying skillet with enough oil to submerge the chicken halfway. Fry until golden brown and cooked through turning only once.
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Carolina-Style BBQ
#30 Collard Greens S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1/4 lb bacon, cut into 1/2 inch pieces • 1/2 large yellow onion, sliced • 1/4 cup water • 2 large garlic cloves, chopped • 1/2 cup DennyMike’s Carolina-Style sauce • 2 bunches of collard greens, washed and chopped
Directions:
In a pan cook bacon until well done, remove bacon and drain all but 3 Tbsp of fat. Sauté onions and garlic for 4 minutes. Add collard greens, bacon, DennyMike’s Carolina-style sauce, water and stir. Cover and let simmer 45 minutes stirring occasionally. Greens will be done when tender. Substitutions: Use Swiss chard or adult spinach with reduction in cooking time.
Did You Know? dennymike’s handcrafted sauces & rubs contain only the highest quality, all natural premium grade spices and ingredients.
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Hot ‘n Nasty Marinated
#31 T-Bone Steak S e rv e s t h r e e t o f i v e ’ C u e L ov e r s
Ingredients: • 3/4 cup DennyMike’s Hot ‘n Nasty sauce
• 4 good sized T-Bone steaks
Directions: Put steaks in a zip-lock bag, cover steaks with DennyMike’s Hot ’n Nasty sauce and let sit for 30 minutes. After 30 minutes, remove from bag and grill on medium-high heat, until you reach the doneness you prefer.
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#32
Delicious Cow Bell Hell
Homefries
S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1 Tbsp DennyMike’s Cow Bell Hell rub • 10 medium red skinned potatoes, sliced into wedges (4-6 each potato) • 2 Tbsp butter
Directions: Cook potatoes in an ample amount of water until almost cooked through. You will want to have them just a little firm. Strain the potatoes and put them in a bowl large enough to hold them. Add the butter and sprinkle DennyMike’s Cow Bell Hell rub, giving them a good toss to coat them all around. Grill the potatoes on their sides turning once and leaving grill marks. Finish cooking all the way through.
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DennyMike’s Fintastic
#33 Salmon Loaf S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1/2 tsp salt • 1 tsp dry mustard • 1 tsp DennyMike’s Fintastic rub • 1/3 cup salmon liquid • 1/2 cup onion, chopped
• 2/3 cup milk • 1 cup bread crumbs or crushed saltines • 1 (14.75 oz) large can pink or red salmon • 1 egg, unbeaten
Directions: Drain and save liquid from can of salmon. Flake salmon in large bowl, add chopped onion, egg, salmon liquid, milk, bread crumbs, dry mustard, salt and DennyMike’s Fintastic rub. Grease a 9x5 baking pan or a 2 quart casserole. Pour mixture into container and bake at 350° for 40 to 50 minutes until center is firm. Let stand 5 minutes before serving.
Notes
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Hell Steamed Beer
#34 Blue Crabs
S e rv e s t w o t o f o u r ’ C u e L ov e r s
Ingredients: • 1/2 cup DennyMike’s Cow Bell Hell rub • 6 Maryland #1’s live blue crabs • 1 bottle Allagash Belgian Style • Large bowl of ice water White beer or beer of your choice
Directions: Place the live blue crabs in the ice bath. Note: the ice bath should be very cold; this puts the crabs in a sleep mode. After about 10 minutes remove one crab at a time. In a large steamer pot, add the Allagash Belgium style white beer and bring to a strong steam. Add one layer of crabs, cover with half of DennyMike’s Cow Bell Hell rub then place lid on top of steamer. Cook crabs for 12 minutes, remove crabs, and reserve the liquid, serve. We like to have a little DennyMike’s Cow Bell Hell BBQ Rub on my table, so when I’m cracking crabs, I dip in the beer then in the dry rub. [CHEF TONY CLARK]
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Pixie Dust Long Island
#35 Roasted Duck S e rv e s f i v e t o e i g h t ’ C u e L ov e r s
Ingredients: • 1 cup DennyMike’s Pixie Dust rub
• 1 Long Island duck
Directions: Remove the Long Island duck from package and rinse toughly then pat dry. Next, trim the wings and tie duck with butchers twine. Then place duck on rack and cover the duck with DennyMike’s Pixie Dust rub. Place in roasting pan but do not touch the duck or rub at this time. Refrigerate for 24 hours then place duck in a 350° pre heated oven for 45 minutes. Next, turn up oven to 500° and continue to cook for an additional 15 minutes convectional. Remove from oven and let stand for 30 minutes, then remove meat from bone and reheat in a 350° for 8 minutes. [CHEF TONY CLARK]
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#36
Cow Bell Hell Spiced Peanuts
S e rv e s t w o t o f o u r ’ C u e L ov e r s
Ingredients: • 1/4 cup DennyMike’s Cow Bell Hell rub • 1 qt, 4 oz sugar • 2 cups unsalted raw peanuts • 2 qts soy bean oil • 1 qt water • Pinch of sea salt
Directions: Combine the water, sugar and bring to a boil. Add peanuts and cook for two minutes. With a wire mesh skimmer or a spider, retrieve the peanuts out of the syrup. Let dry for one minute. In a separate wok (or pan) bring oil up to 350° using a thermometer. Place the peanuts in and fry until golden brown. Remove the peanuts and put in a strainer. Then, spread on a sheet pan and sprinkle DennyMike’s Cow Bell Hell rub. Let cool. [CHEF PATRICK FEURY]
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#37
Sublime Swine Crayfish
Pad Thai
S e rv e s f i v e t o e i g h t ’ C u e L ov e r s
Ingredients: Pad thai sauce: • 1 cup fish sauce • 1/4 cup sugar • 1/2 cup DennyMike’s Sublime Swine rub Crayfish Pad Thai: • 3 fresh chopped chives • 1/4 cup DennyMike’s Cow Bell Hell spiced peanuts, chopped (see opposite page) • 1/4 cup fresh chopped cilantro • 1 cup bean sprouts • 2 Tbsp soybean oil
• 1/2 cup vinegar • 4 cups chicken stock • 4 cloves garlic, chopped
• 1 cup tofu, medium diced (pre-fried) • 6-8 large shrimp or crayfish tail meat • 8 oz Pad Thai sauce • 1 egg, beaten • 4 oz rice noodles • 1 pre-cooked whole crayfish
Directions: Combine all the Pad Thai Sauce ingredients bring it simmer and cool. It’s now ready to cook with. Soak the rice noodles in warm water for 30 minutes until just pliable, remove from the water. Using a wok or deep pot at high heat, place soy bean oil. Then add the egg. Cook it through stirring constantly. Place the crayfish or shrimp next. Then spoon eight ounces of Pad Thai sauce into the wok. Bring to a simmer. Add tofu, bean sprouts, chives, and noodles. Cook and stir until almost all of the sauce is reduced and soaked up by the noodles. It will have a creamy slightly dry consistency. Place in a bowl and top with the DennyMike’s Cow Bell Hell chopped peanuts and cilantro. Use the whole cooked crayfish or shrimp as a garnish.
Notes
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Fintastic Mediterranean
#38 Bronzini Fish
S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1 Tbsp capers • 2 Tbsp olive oil • 3 Tbsp DennyMike’s Fintastic rub • 1/2 cup fresh basil • 1/4 cup pitted black olives
Directions:
• 2 tomatoes, peeled and sliced • 2 lemons • 1 bulb garlic, peeled • 1 cleaned, scaled Sea Bass (or any other white fish) • Salt and pepper to taste
Fill cavity of the fish with salt, pepper, 1 thinly sliced lemon, 5 cloves of thinly sliced garlic, and a drizzle of olive oil -- about 1 tsp. Place fish in roasting pan and dust whole fish with DennyMike’s Fintastic rub. Refrigerate overnight. Meanwhile, cut up the tomatoes, thinly slice the whole lemon, chop the black olives, and chop the reserved garlic. Following day: Place the thinly sliced lemon on the fish then add the rest of the ingredients and place in a 250° pre heated oven for 40 minutes. Serve. [CHEF TONY CLARK]
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DennyMike’s Own
#39 Vinaigrette S e rv e s a w h o l e m e s s o f ’ C u e Lov e r s
Ingredients: • 1 Tbsp shallots, chopped • 1 Tbsp dry mustard • 1 Tbsp DennyMike’s Fintastic rub • 1/4 cup Dijon mustard
• 1/2 cup DennyMike’s Carolina-Style sauce • 1 cup olive oil • Juice of 1 lemon • Salt & pepper to taste
Directions: In a medium size bowl, whisk together mustard, dry mustard, lemon, DennyMike’s Fintastic rub and DennyMike’s Carolina-Style sauce. Add the chopped shallots, salt & pepper. Slowly whisk in the olive oil and blend thoroughly. [CHEF TONY CLARK]
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Sublimely Sweet ’n Spicy
#40 Roast
Pig
Serves a whole mess of ’Cue Lovers
Ingredients: • 1/4 cup kosher salt • 1 cup DennyMike’s Carolina-Style sauce • 1/4 cup black pepper • A head of garlic, all bulbs peeled 1/4 cup butter • • 1 red apple • 2 cups DennyMike’s Sublime Swine rub • 15 lb suckling pig • 2 cups DennyMike’s Sweet ‘n Spicy sauce
Directions: Day 1: Take suckling pig and place in a kitchen heavy-duty plastic bag. Add salt, pepper and DennyMike’s Carolina-Style sauce. Tie up bag and place into a refrigerator for up to 24 hours, turning over every 3 hours or as many times as possible. Day 2: Remove pig from bag, tie its front legs and tie its rear legs. Place pig in the roasting pan, make a few slits on the skin (this will prevent cracking during the cooking process). Place butter and garlic cloves in slits. Place apple in mouth and cover ears, tail and snout with aluminum foil, then cover whole pig with DennyMike’s Sublime Swine rub. Place uncovered in refrigerator over night; at this point never touch the rub or have anything touching the rub for 24 hours. Day of: Preheat oven to 350° and place the suckling pig in oven uncovered and bake at 15 minutes per pound. Begin to baste after first hour, continue to baste every 30 minutes. Around the 3rd hour, add DennyMike’s Sweet ‘n Spicy sauce and continue to baste. Remove from oven and let set for around 30 minutes and serve. The internal temp should be 190-200°. [CHEF TONY CLARK]
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Steamed Carolina-Style
#41 Clams & Chorizo S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1 Tbsp olive oil • 1 Tbsp DennyMike’s Fintastic rub • 1/4 cup chopped garlic
• 1/2 lb chorizo sausage, diced • 1/2 cup DennyMike’s Carolina-Style sauce • 25 cleaned little neck clams
Directions: Heat the oil on a medium flame, add sausage and garlic and cook for three to five minutes. Add the DennyMike’s Carolina-Style sauce and bring to a rapid boil, add clams and cover for 5 to 8 minutes. Check to make sure all clams are open, place in a bowl and dust with DennyMike’s Fintastic Rub. [CHEF TONY CLARK]
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Chick Magnet Sirloin
#42 Steak Salad S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1/8 cup lemon juice • 3 Tbsp DennyMike’s Chick Magnet rub • 1/3 cup extra virgin olive oil • 1 bag (8oz) of baby greens or field greens
• 16 oz sirloin steak • 1 head of frisee lettuce • 2 scallions, chopped • 2 whole carrots, julienne
Directions: Season the beef with DennyMike’s Chick Magnet rub and sea salt. Sear the meat in a pan caramelizing the outside, remove and let rest 5 minutes. Mix the frisee, carrots, baby greens and scallions and place on a serving dish, drizzle with the mixture of olive oil and lemon juice. Slice the steak and place over the salad ingredients. Salt to taste as needed. [CHEF PATRICK FEURY]
Notes
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Fried Southwestern
#43 Onion Rings S e rv e s t h r e e t o f i v e ’ C u e L ov e r s
Ingredients: • 1/4 cup baking powder • 1 bottle of Allagash Grand Cru beer or beer of your choice or 2 cups milk • 1/2 cup DennyMike’s Chick Magnet rub • Large vidalia onions, cut into • 2 cups flour (or tempura flour) 1/2 inch slices • 1 qt soy oil
Directions: In a large pot on medium flame, heat the soy oil. In a separate bowl mix all the dry ingredients and fold in either the beer or milk to make a batter. Separate the layers of onion to make rings and place the rings into the Chick Magnet batter. Set the oil pan to a medium high flame temp then add the battered onion rings slowly into the oil. Drop one onion ring in at a time, make sure rings don’t stick to bottom or to each other. Remove when golden brown and place on paper towel. Salt as needed.
BBQ Dipping Sauce Ingredients: • 1 cup DennyMike’s Hot ‘n Nasty sauce
• 1 cup mayonnaise • Juice from 1 lime Whisk together all ingredients. Serve sauce on the side.
Directions:
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Spicy Sublime Swine
#44 Crab Rillettes S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1 tsp chives, chopped • 1/8 cup DennyMike’s Sweet ‘n Spicy sauce • 1/4 cup mayonnaise
Directions:
• 8 oz Jonah crabmeat • Pinch of DennyMike’s Sublime Swine rub • Sea salt
Fold together the mayonnaise, DennyMike’s Sweet ‘n Spicy sauce, DennyMike’s Sublime Swine rub, chopped chives, and a pinch of sea salt. Add the Jonah crab to the sauce and mix lightly. note: Pairs great with Chick Magnet Sirloin Steak Salad (reason #42) and the Cow Bell Hell Spiced Peanuts (reason #36). [CHEF PATRICK FEURY]
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DennyMike’s Pixie Dusted
#45 Fried Haddock S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1/2 cup DennyMike’s Pixie Dust rub • 1 cup milk • 1 lemon, cut in half • 1 cup cornmeal
• 1 egg • 1 cup vegetable oil • 1-2 lbs haddock fillets • Salt & pepper to taste
Directions: Mix the cornmeal and the DennyMike’s Pixie Dust rub. Next, season the haddock with salt and pepper then dust the fish with the dry mix. Then, mix the milk and egg; add fish to milk and egg mixture. Dust fish again and heat the oil to a medium heat, make sure oil is hot. Add fish to hot oil and cook on one side for 4 minutes, then turn the fish over and cook on other side. The fish is done when golden brown, once finished, place on paper towel. Serve haddock with 1/2 of lemon. [CHEF TONY CLARK]
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Maine Acadian
#46 Spicy Shrimp S e rv e s t w o t o f o u r ’ C u e L ov e r s
Ingredients: • 1/2 tsp ground white pepper • 1 lb peeled raw Maine shrimp (90-150 count) • 1 tsp cumin (ground) • 1/2 cup DennyMike’s Carolina-Style Sauce 2 tsp DennyMike’s Fintastic rub • • 2 tsp DennyMike’s Cow Bell Hell rub
Directions: If you are using raw shrimp, bring a medium sauce pan 1/2 full of water to a rolling boil (add in a stalk of celery, cut in 2 or 3 pieces, with leaves for additional flavor). Once water is boiling, add raw shrimp and let cook for 40-60 sec. Remove from heat, drain and immediately chill in ice water (with ice) until cold to the touch. Dry and set aside. If using frozen, previously cooked shrimp, thaw, dry and set aside. To create the marinade, mix all remaining ingredients in a bowl until fully combined, add shrimp to the mixture and toss to fully coat. For best results, we recommend storing shrimp in the refrigerator at least 2-3 hours in a covered bowl to allow the marinade to fully infuse the shrimp. However, they are super tasty freshly made too!
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#47
DennyMike’s Fintastic
Party Dip
S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 2 Tbsp Lemon or Lime Juice • 4 Tbsp DennyMike’s Fintastic Rub
• 3 cups sour cream (or plain yogurt) • Salt & pepper to taste
Directions: Mix ingredients in large bowl, refrigerate for 1/2 hour before serving, stir and serve with your favorite veggies or chips.
Food for Thought At DennyMike’s we take a lot of pride in the products we produce, from pure sea salts to the finest molasses, you are sure to taste the difference. Handcrafted in small batches, gluten free, absolutely no junk, and made right here in Maine. Enjoy!
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Fintastic Sweet
#48 Smoked Salmon S e rv e s f o u r t o e i g h t ’ C u e L ov e r s
Ingredients: • 1 Tbsp DennyMike’s Fintastic rub • 2 tsp restaurant grind black pepper • 2 tsp garlic powder
• 1/4 cup Dijon style mustard • 1 1/2 cups light brown sugar • 1–2 4 lb salmon filet(s), skin on
Directions: Heat your smoker to 230º–250º, with green hickory, apple or the wood of your choice. Combine the brown sugar, DennyMike’s Fintastic rub, garlic and pepper. Blend well, set aside. Using a pastry brush, coat the flesh side of the fillet with the Dijon mustard. Coat a sheet of heavy duty aluminum foil with cooking spray, top with the fillet. Liberally coat the fillet with the Fintastic/sugar mixture. Place in a preheated smoker and smoke 35 to 40 minutes or until the white protein shows on the top of the fillet. Be careful not to over cook the salmon. [CHEF PAUL KIRK—The Baron of BBQ]
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Savory Fintastic
#49 Aioli Salmon S e rv e s f o u r t o s i x ’ C u e L o v e r s
Ingredients: • 1 tsp restaurant grind black pepper • 1 Tbsp DennyMike’s Fintastic rub • 1 1/2 cups mayonnaise
• 1 to 2 3 lb salmon filet(s), skin on • 4–6 cloves of garlic, pressed • Cooking spray
Directions: Heat your smoker to 230–250º with green hickory, apple or the wood of your choice. Combine the mayonnaise, garlic and DennyMike’s Fintastic rub. Blend well. Place the fillet on a piece of heavy duty foil, skin side down. Spread aioli over the flesh of the fillet, about 1/8 inch thick or more if desired. Place in a preheated smoker and smoke 35 to 40 minutes or until the white protein shows on the top of the fillet. Be careful not to over cook the salmon. [CHEF PAUL KIRK—The Baron of BBQ]
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Simple Chick Magnet
#50 Chicken Tacos S e rv e s f ou r ’ C u e Lov e r s
Ingredients: • 4 Tbsp DennyMike’s Chick Magnet rub • 8 flour tortillas, warmed • 1/4 cup fresh cilantro, chopped (optional) • 1 medium tomato, chopped • 1 cup lettuce, shredded • 1 green onion, thinly sliced • 1 cup cheddar cheese, shredded • 2 boneless, skinless chicken breasts • 1 (8 oz) can stewed tomatoes
Directions: Place chicken in one layer in skillet; season with DennyMike’s Chick Magnet rub. Pour tomatoes over chicken. Simmer, uncovered, 30 minutes or until chicken is tender, turning once. Remove chicken; save liquid in skillet. Cool and shred chicken; add to skillet with green onion; cook 2 minutes or until most of the liquid is absorbed. Divide chicken mixture evenly down center of each tortilla. Top with shredded lettuce, chopped fresh tomato and cheese. Add cilantro; fold and serve immediately.
DISCLAIMER. We are not responsible for typographical errors, omissions, or how the recipe turns out! ALL recipes are the property of DennyMike’s Sauces and Rubs, LLC and cannot be duplicated without permission.
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