Smoked Chile Glaze Recipes

Steps:

• Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs.
• Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through.
• Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce.
• Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice.
• Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water.
• Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week.

Steps:

• Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid.
• Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, chile powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors.
• This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork.

Steps:

• Bring the passion fruit puree to a boil over high heat in a small saucepan. Reduce the heat to medium and simmer until the puree is syrupy and reduced by half.
• Transfer to a blender and add the chiles, ketchup, vinegar, molasses, garlic and onion powders, kecap manis, nam pla, liquid smoke, sesame oil, and salt. Blend, scraping down the sides of the blender occasionally, until smooth. The sauce can be covered and refrigerated for up to 1 week.

Steps:

• For the chicken and rub: In a smoker with hickory or other hardwood, bring the wood to smoke and maintain a temperature of 175 to 180 degrees F.
• In a bowl, blend the paprika, salt, cayenne, cumin and garlic powder well. Next, season the chicken halves with the rub, both on the skins and in the interiors. Place in the smoker for 2 hours. The smoker temperature should be maintained between 165 and 170 degrees F for the cooking period. Remove the chicken from the racks and allow to rest until cooled, for a minimum of 2 hours.
• For the sauce: In a bowl with a whisk, mix together the ketchup, vinegar, mustard and horseradish.
• To reheat and glaze the chicken, preheat the grill. Evenly coat the skins of the chicken halves with the butter and salt. Grill until crisp, about 3 minutes. Flip and finish reheating for 4 minutes. During this period, glaze the skins with 2 tablespoons of the sauce.

Steps:

• For the chicken thighs: Bring 4 cups water, salt and sugar to a boil in a medium saucepan. Cook until the salt and sugar dissolve, about 2 minutes. Remove the saucepan from the heat and cool completely. Put the chicken in a bowl and add the cooled brine. Cover the bowl and refrigerate for 30 minutes and up to 1 hour. Remove the chicken from the brine, rinse well and pat dry.
• Meanwhile, for the sorghum-chile glaze: Combine 1 tablespoon water, the sorghum, chile de arbol and sprinkle with salt and pepper over low heat in a small saucepan. Cook the glaze until syrupy. Set aside 1/3 cup glaze.
• For the curry rub: Combine the ancho chile, coriander, cumin, fennel, salt, turmeric, cardamom, cloves, pepper and chile de arbol in a small bowl. Rub each chicken thigh with some of the spice rub and brush with the oil.
• Prepare the kettle grill or smoker for indirect grilling, with medium-high heat over the coals. Put the chicken skin-side down over the direct heat and cook until just crsipy, about 5 minutes. Flip the chicken and cook, about 2 minutes. Transfer the chicken to a platter.
• Scatter the apple wood chips over the coals. Return the chicken to the grill over the indirect heat. Cover the grill. Cook the chicken between 250 and 275 degrees F, until a thermometer inserted in the chicken registers 160 degrees F, 45 to 50 minutes. At about 30 minutes, brush the chicken with some of the sorghum-chile glaze. Just before removing the chicken from the grill, brush with more of the sorghum-chile glaze again.
• Transfer the chicken to a platter and drizzle some of the reserved sorghum-chile glaze on top.

Steps:

• Heat a gas grill to high.
• For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
• For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
• Brush the lamb with canola oil and sprinkle with salt and pepper. Grill, covered, until nicely charred, 3 to 4 minutes. Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes. Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
• While the lamb rests, grill the tortillas for a few seconds on each side; keep warm. Slice the lamb into 1/2-inch-thick slices. Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C).
• Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
• Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
• Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
• Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Steps:

• For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.
• Add maple extract and liquid smoke.
• Rinse chicken and pat dry.
• Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.
• Remove pieces, rinse in cold water and pat dry.
• Coat with oil and season with Cajun seasoning.
• Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.
• For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.
• When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.
• For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.
• Remove and serve immediately.
• Have copies of the recipe available, because you will be asked.

Steps:

• Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
• Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
• Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
• Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
• Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
• Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

Steps:

• In a small bowl, stir together marmalade, chipotle liquid, and lime juice.