Competitive barbequer Craig Whitson’s Voodoo Butter (inspired by Frank Zappa lyrics) will become your go-to barbeque sauce for chicken, steaks, pork chops, fish, shellfish, veggies and just about anything else you grill. This compound butter blends together quickly with a short list of simple ingredients, and it stores well in the cabin freezer. Conveniently slice off “pats” as you need them and place on top of food during the last minute of grilling to melt into a fast and yummy sauce. Makes about 2½ cups.
1 cup (2 sticks) unsalted butter, at room temperature
3 finely chopped canned chipotle chilies
4 minced garlic cloves
1 tablespoon packed brown sugar
½ teaspoon freshly ground black pepper
Grated zest of ½ an orange
3 tablespoons freshly squeezed orange juice
Salt to taste
1. Place all ingredients in a medium-size mixing bowl. Mix well with an electric mixer.
2. Transfer the mixture to a piece of plastic wrap and form it into a thick, sausage-like roll. Wrap it in the plastic and freeze until ready to use. Slice off pieces as needed.
1 cup (2 sticks) unsalted butter, at room temperature
3 finely chopped canned chipotle chilies
4 minced garlic cloves
1 tablespoon packed brown sugar
½ teaspoon freshly ground black pepper
Grated zest of ½ an orange
3 tablespoons freshly squeezed orange juice
Salt to taste
1. Place all ingredients in a medium-size mixing bowl. Mix well with an electric mixer.
2. Transfer the mixture to a piece of plastic wrap and form it into a thick, sausage-like roll. Wrap it in the plastic and freeze until ready to use. Slice off pieces as needed.
”America’s Best BBQ – Homestyle” by Ardie A. Davis & Chef Paul Kirk
What do champion barbequers love to cook in their own backyards when they’re not competing? The authors of this book have collected dozens of favorite recipes from the pros. From finger-lickin’ family classics to light-and-healthy fare, all the recipes are delicious and award-winning in their own right, and most are easy enough for regular dinner rotation at the cabin. The Voodoo Butter recipe above is an example of a versatile recipe from the book (reprinted with permission).
Andrews McMeel Publishing, $19.99, paperback, 192 pages, www.andrewsmcmeel.com
What do champion barbequers love to cook in their own backyards when they’re not competing? The authors of this book have collected dozens of favorite recipes from the pros. From finger-lickin’ family classics to light-and-healthy fare, all the recipes are delicious and award-winning in their own right, and most are easy enough for regular dinner rotation at the cabin. The Voodoo Butter recipe above is an example of a versatile recipe from the book (reprinted with permission).
Andrews McMeel Publishing, $19.99, paperback, 192 pages, www.andrewsmcmeel.com
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Cabin Porn: Inside
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Dutch Oven
