Grumpy's BBQ


Five Alarm Black label Chili
Lezlie L. Ringland
3 pounds of either ground beef or spicy sausage
1 large onion
1 green bell pepper seed and dice
1 serrano pepper seed, vain and dice
2 chipotle diced
6 cloves of garlic minced
1 28 ounce can of diced tomatoes
2 cups of Grumpy's Black label BBQ sauce
1 15 ounce can of pinto beans rinsed and drained
1 15 ounce can of red kidney beans rinsed and drained
salt and pepper to taste
Heat a large dutch oven on medium heat. Brown your meat with a bit of canola oil. Add salt and pepper to season. Once meat is browned remove from pan with slotted spoon and drain on paper towels. Reserve the fat in the pan. Add the diced peppers and onion to the fat and begin to sweat them. Add salt and pepper as they cook to season. Once the onions become translucent add the garlic. Continue cooking for about one minute or until garlic begins to become fragrant. Add the meat back into the pan. Then the tomatoes, beans and Black Label BBQ sauce. Simmer on a very low heat for about an hour. Serve with corn bread or warn tortillas and some shredded cheese.
Sesame Chicken
Lezlie L. Ringland
6 Tablespoons Soy sauce
2 Tablespoons Toasted sesame seed oil
3 Tablespoons water
3 Tablespoons Toasted sesame seed oil
1 teaspoon of ginger minced
1 clove of garlic minced
1 cup of Grumpy's Black Label BBQ sauce
1 cup chicken stock
1/4 cup cornstarch
2 Tablespoons seasoned rice wine vinegar
1/2 cup honey
2 tablespoons Soy sauce
6 Tablespoons flour
6 Tablespoons cornstarch
1 teaspoon baking powder
1 pound of chicken breasts
Peanut or Canola oil for frying
Cut the chicken into one inch cubes and put into a large mixing bowl. Pour the marinade into the bowl and mix to cover chicken. Set aside while you prepare the sauce.
In a sauce pan. Add the sesame oil and set over a low heat. Add the ginger and garlic. Cook gently until fragrant. About two to three minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl, and stir well to dissolve the cornstarch. Gently pour into the sauce pan with the ginger and garlic. Stri as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat. Mix flour, cornstarch and baking powder together and caot chicken with mixture.
In a heavy-bottomed pot or deep-fryer heat enough oil to come half way up the sides of the pot, to 375 degrees F. Fry the chicken in small batches until golden brown and crispy. About five to six minutes. Remove the chicken and let drain on papper towles. Season with salt to taste.
To serve, arrange the fried chicken on a platter and pour the sauce over the chicken. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs
Grilled Barbeque Chicken Pizza
By Chef Lezlie L. Ringland
1 package of active dry yeast
1 teaspoon sugar
1 cup of warm water (110¡ to 115¡)
1 tablespoon sea salt (or Kosher)
3 tablespoons extra virgin olive oil
3 to 4 cups all-purpose flour (or Bread flour)
*1 whole chicken, roasted and pulled off the bone
*Provolone or smoked Mozzarella Cheese, sliced thin (amount based on personal preference)
1 red onion, sliced thin
1 garlic glove, minced
1 pound of Crimini mushrooms, sliced thin
Grumpy's© Barbeque Sauce (your choice, I like using Bold XX)
For the dough: In the bowl of a stand mixer with the bread hook attached, add the water; combine the sugar and yeast and sprinkle over the water. With the motor on low, gently mix. Allow to sit about 5 minutes until you see the yeast become foamy.
Turn the mixer on low and add the olive oil and salt. Begin to add the flour very slowly until it has all been incorporated. You will know when you have enough flour when the dough begins to pull away from the bowl and forms a ball around the hook.
Once the dough has formed a ball, turn the dough out onto a floured surface and kneed until the dough feels elastic. Place the dough into a bowl coated with olive oil & place plastic wrap over the bowl; allow to rise until doubled in size.
Meanwhile get your toppings ready: Pull the chicken off the bone and cut it into chunky pieces. Slice red onion nice and thin and sautŽ with the minced garlic until soft and translucent; add the sliced mushrooms.
Prepare your grill. (I like doing this outside with charcoal but you may use an indoor grill or gas grill.) Make sure which ever you choose you oil the grill very well so the dough does not stick.
Once the dough has doubled in size punch it down and kneed just a little bit. Let it rest for about 10 to 15 minutes. Now you can do one big pizza or about 4 individual pizzas; either way, roll dough, spread your sauce and add the chicken and onion-mushroom mixture, then top with your sliced cheese. Place on your grill & lower the lid (if outside). Allow to grill about
5-10 minutes or until the crust is crisp and the cheese is melted and bubbly.
*Recipe notes: you may use whole roasted chicken from the grocery store.
Chicken Teriyaki
By Chef Lezlie L. Ringland
4 Skinless boneless Chicken Breasts
1 1/2 cups of your favorite liquid Teriyaki sauce (you can use Soy Sauce as well)
3/4 cup of either Grumpy's Bold XX or Not So Bold BBQ Sauce
4 scallions sliced thin including the greens
2 cloves of garlic minced fine
Red wine for deglazing
First step is to make the marinade, take 3/4 cup of your teriyaki sauce and mix it with 1/2 cup of your Barbeque Sauce add 1/2 of your sliced scallions (reserving the other half for garnishing) then add the garlic. Mix all together and pour over your chicken. Cover and place in the refrigerate for up to 2 hours. Do not marinade longer then 2 hours or the teriyaki sauce can start to brake down the meat. Second step: Pre heat your oven to 350 degrees. Mix the remaining sauces and set aside.
Heat a large skillet with vegetable oil enough to coat the pan well. Once the skillet is hot add the chicken and sear on both sides. Once the chicken has been seared pour the sauce over the chicken and place in your pre heated oven and cook for 20 minutes or until chicken is cooked. Remove the chicken from the pan and place on a serving platter. Place skillet on a medium low heat and pour enough red wine to deglaze all the crispy bits in the bottom of the pan roughly about 1/2 cup.
Once the wine has begun to bubble a bit take a wooden spoon and scrap the bottom of the pan to release all the bits into the wine. Keep stiring and scraping until the sauce has begun to thicken and come together about 3 minutes. Pour sauce over chicken and garnish with the rest of the sliced scallions. Serve with sautéd sugar snap peas and Jasmine Rice.
*Recipe note: You can use bone-in chicken and grill it. This also works well with beef and fatty fish such as salmon. Try it on shrimp; it's fantastic!
Ham Glaze
By Chef Lezlie L. Ringland
1 Package of fresh Cranberries (you can used canned, just make sure they are whole)
1 cup orange juice
zest of 3 oranges
cup dark brown sugar
3 tablespoons Worcestershire sauce
teaspoon ground gloves
1 cup of Grumpy's© Barbeque Sauce (your choice I like using Bold XX)
salt and pepper
Place all the ingredients in a large saucepan and on medium low heat allow to cook until the cranberries have burst and are tender. This glaze goes very well on chicken as well as pork.
Pollo alla Contadina (country chicken)
By Chef Lezlie L. Ringland
1/3 cup of extra virgin olive oil
1-2 1/2 pound chicken cut into 8 pieces
3/4 cup of all propose flour for dredging
3 large Yukon gold potatoes diced
2 large shallots sliced thin
2 gloves of garlic crushed
1/2 pound of wild mushrooms such as crimini
2 sprigs of fresh rosemary
1/2 cup of Grumpy's Not So Bold BBQ Sauce
1 cup of rich red wine such as Burgundy
Pre heat your oven to 350 degrees. Add the extra virgin olive oil to a large skillet or Dutch oven and place on medium to get hot. Season chicken pieces generously with salt and pepper on both sides, dredge the chicken in the flour and shake off any access and place into your skillet. Brown on both sides. Once the chicken is brown remove the chicken and place on a plate, you will be adding it back later. Add a bit more olive oil to your hot skillet and add the diced potatoes, add salt and pepper and cook for about 10 minutes or until the potatoes start to crisp up. Add your shallots and garlic continue to cook another 3 or 4 minutes until you can smell the garlic, then add the mushrooms. You may need to add some more olive oil at this point also make sure you add a bit more salt and pepper to season the mushrooms. Cook another 5 minutes add the Not So Bold Barbeque Sauce. Let the flavors all concentrate by cooking together another 3 to 4 minutes then add back your
chicken, place the sprigs of rosemary around the chicken, pour the red wine over the dish and add enough water to go half way up the pan. Place the skillet in your pre heated oven and finish cooking the chicken this should take another 20 minutes garnish with fresh parsley chopped roughly. Serve with crisp green salad and crusty bread.
*Recipe note: You can use Grumpy's Bold XX if you prefer your dish to have more of a kick.
Steak au Poivre with a Red Wine Reduction Sauce
By Chef Lezlie L. Ringland
This is an elegant take on the original classic. I use Grumpy's© Barbeque Sauce to give some body to the sauce and
to add depth of flavor.
For the Steaks:
4 12 oz. Porterhouse steaks
lots of coarsely ground fresh black pepper
extra virgin olive oil

For the Sauce:
1 cup dry hearty red wine such as Burgundy
3 tablespoons Grumpy's© Not So Bold Barbeque Sauce
2 tablespoons cold unsalted butter
Heat a large skillet and season both sides of the steaks with salt and then rub on the pepper. Remember Steak au Poivre is pepper steak so you want to be generous with the pepper. Once your skillet is hot, add extra virgin olive oil and sear on both sides. Cook until desired temperature (I like it rare so that is about 5 minutes on each side). Remove steak from pan and place on a platter and allow to rest. The meat will continue to cook as it rests.
Add the red wine to your hot skillet and deglaze the pan by scraping the bottom to release all the brown bits into the wine.
Allow the wine to reduce by half, about 5 minutes; add the Grumpy's Barbeque Sauce and whisk. Once the sauce has been combined, turn off the heat and whisk in the cold butter; the sauce will thicken and become rich. Pour the sauce over the steaks.
This dish goes very well with roasted new potatoes and a crisp green salad with light vinaigrette and most definitely a glass of rich red wine.
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