recipe submitted by Jillian (@backyardsmokeshow)
1-3 racks of ribs (baby backs, St. Louis, whatever you prefer) - remove membrane if butcher hasn’t already done so. Set Traeger, grill, or oven to 180 degrees
Lather racks of ribs on both sides with the above mix, let sit for 5 min
This is an amazing quick combo to use on a sandwhich, fish tacos or even a burger! You gotta try this one using only 2 ingredients.
1:1 Double Barrel Hot Sauce and Mayonnaise. Blend or stir vigorously. Use 2 Tablespoons of each is a good measure.
Also, try substituting Sour Cream for Mayo!
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Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with Datil Pepper Sauce.
With small cookie or canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.
Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg.
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.
]]>recipe submitted by Jillian (@backyardsmokeshow)
Recipe submitted by Donna Cooper
Serves 6 Bowls
Ingredients
4 T. OLIVE OIL
1 lg. Yellow or White ONION, (chopped)
3 lg CARROTS, (grated)
3 stalks CELERY (chopped)
4 c. Fresh or Frozen VEGETABLES (GREEN BEANS, POTATOES-white or sweet, SQUASH(yellow or butternut)
4 cloves minced GARLIC
1 lg can, 28 oz., diced TOMATOES (fire-roasted)
4 C. Vegetable, Chicken or Beef BROTH(store-bought or homemade)
2 c. Water
2 BAY LEAVES
1 t. SALT
1/2 t. THYME
2 C. Chopped Fresh SPINACH, SWISS CHARD(remove ribs) or KALE
2 T. LEMON JUICE
3 T. AFRAME SAUCE( ORIGINAL, DOUBLE BARREL, or SUPER SESSION)
** Any leftover vegetables, cooked beef or chicken you want to add from your refrigerator**
Making the SOUP and Building the FLAVOR :
recipe submitted by Jillian (@backyardsmokeshow)
16oz imitation crab (or a can of crab meat/fresh crab, I just prefer the sweetness of “k”rab for this dip)
8oz cream cheese
1/2 cup sour cream
1 tbsp Worcestershire sauce
2 tsp lemon juice or half a fresh lemon, squeezed
2 tsp soy sauce/coconut aminos
1 tsp sriracha
1 tbsp A Frame Original Datil Pepper Sauce
2 cloves of garlic, minced1/2 tsp black pepper
1 cup shredded mozzarella
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recipe by Blake B. @nphuskerfl
1/2 lb of peeled 30ct. shrimp.
1/4 c of A frame
3 tbls of corn starch
Mix A Frame and corn starch and coat shrimp. Let stand on skewers for 30 minutes. Grill 45 secs. on both sides. Corn starch will make them crispy. Dip in straight A Frame.
Best shrimp-kabob you'll eat.
Submitted by customer, Allen Curry - South Carolina