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Beto 🔥

@bbq_bboy

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🔥 Husband | Dad | Audio Engineer
🔥 2019 World Food Champion Finalist
🔥 #LoneStarGrillz #SnSgrills #ChiefFirewood
📍 Chicago 🇲🇽

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𝗗𝗜𝗥𝗘𝗖𝗧‎ 𝗛𝗘𝗔𝗧‎ 𝗥𝗜𝗕𝗦‎ -‎ This‎ cook‎ is‎ about‎ the‎ active‎ art‎ of‎ the‎ direct-heat‎ flip.‎ I’m‎ running‎ three‎ beautiful‎ racks‎ of‎ St.‎ Louis‎ Spare‎ Ribs‎ on‎ the‎ Lone‎ Star‎ Grillz‎ El‎ Patrón‎ over‎ a‎ hot‎ bed‎ of‎ FOGO‎ charcoal‎ and‎ Chief‎ Firewood‎ post‎ oak. Which style do you prefer?
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@lonestargrillzandfabrication
@fogocharcoal
@chief_firewood
@thermoworks
@spiceology
@shuncutlery
@chefstemp
@rocket.fire.torch
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⁣𝗥𝗶𝗯‎ 𝗥𝘂𝗯:
⁣SPG‎ +‎ Extra‎ Course‎ Black‎ Pepper
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⁣𝗠𝗼𝗽‎ 𝗦𝗮𝘂𝗰𝗲:
⁣1‎ stick‎ butter‎
⁣4oz‎ cup‎ apple‎ cider‎ vinegar‎ ‎
⁣4oz‎ cup‎ ketchup‎ ‎
⁣4oz‎ cup‎ water‎ or‎ beer‎
⁣2‎ tbs‎ Worcestershire‎ sauce‎ ‎
⁣1‎ tbs‎ hot‎ sauce‎ ‎
⁣1‎ tbs‎ agave‎ or‎ brown‎ sugar‎ ‎
⁣1‎ tsp‎ mustard‎ (Dijon‎ or‎ yellow)‎
⁣1‎ tsp‎ garlic‎ powder‎ ‎
⁣1‎ tsp‎ onion‎ powder‎ ‎
⁣1‎ tsp‎ black‎ pepper‎ ‎
⁣3‎ tbs‎ favorite‎ bbq‎ rub‎
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⁣*‎ 𝗧𝗛𝗘‎ 𝗙𝗜𝗥𝗘:‎ Get‎ a‎ clean,‎ hot‎ bed‎ of‎ coals‎ and‎ post‎ oak‎ established.‎ Target‎ 265-300°F‎ at‎ grate‎ level.‎ Membrane‎ scored,‎ ribs‎ trimmed‎ &‎ seasoned‎ with‎ SPG.‎ (No‎ sugars)‎
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⁣‎ *‎ 𝗧𝗛𝗘‎ 𝗦𝗘𝗧:‎ Place‎ ribs‎ bone-side‎ down.‎ DO‎ NOT‎ TOUCH‎ for‎ the‎ first‎ 40-55min‎ to‎ set‎ the‎ rub.
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⁣‎ *‎ 𝗧𝗛𝗘‎ 𝗙𝗟𝗜𝗣𝘀:‎ after‎ 45min,‎ flip‎ the‎ ribs‎ over‎
⁣meat-side‎ down‎ for‎ about‎ 45-55min.‎ Keep‎ a‎ close‎ eye‎ here‎ as‎ the‎ fat‎ really‎ starts‎ to‎ render‎ directly‎ over‎ the‎ coals.‎ Address‎ any‎ flareups‎ accordingly.‎
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⁣‎ *‎ 𝗧𝗛𝗘‎ 𝗠𝗢𝗣:‎ After‎ 45-55min,‎ begin‎ mopping‎ then‎ flip‎ the‎ ribs‎ bone-side‎ down‎ &‎ mop‎ every‎ 10-15min.‎ This‎ builds‎ flavor,‎ moisture,‎ and‎ that‎ classic‎ acidic‎ tang.
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⁣‎ *‎ 𝗧𝗛𝗘‎ 𝗙𝗜𝗡𝗜𝗦𝗛:‎ Check‎ tenderness‎ around‎ 2.5-3hrs.‎ Use‎ the‎ “bend‎ test”‎ or‎ check‎ internal‎ temp‎ (195°F-203°F).‎ Wrap‎ the‎ ribs‎ in‎ foil‎ with‎ some‎ mop‎ sauce‎ to‎ rest.‎ If‎ you‎ want‎ the‎ more‎ tender,‎ place‎ foil‎ packs‎ back‎ on‎ grill‎ indirect‎ for‎ 10-15min.‎
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⁣Let‎ them‎ rest‎ 20‎ mins‎ or‎ until‎ IT‎ reaches‎ about‎ 150°.‎ Slice‎ &‎ enjoy.
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⁣⁣Visit‎‎ 𝙗𝙗𝙦𝙗𝙗𝙤𝙮.𝙘𝙤𝙢‎‎ for‎‎ more‎‎ BBQ‎‎ tips‎‎ &‎‎ recipes
⁣ taken in Chicago, Illinois, USA by @bbq_bboy

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79

7 months ago

𝐑𝐢𝐛𝐞𝐲𝐞‎ 𝐒𝐭𝐞𝐚𝐤𝐬‎ &‎ 𝐏𝐞𝐩𝐩𝐞𝐫𝐜𝐨𝐫𝐧‎ 𝐂𝐫𝐞𝐚𝐦‎ 𝐒𝐚𝐮𝐜𝐞‎ -‎ Make‎ your‎ next‎ steak‎ dinner‎ unforgettable‎ by‎ grilling‎ the‎ perfect‎ ribeye‎ steak‎ and‎ elevating‎ it‎ with‎ this‎ rich‎ peppercorn‎ cream‎ sauce.
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@fornovenetzia
@chief_firewood
@rocket.fire.torch
@eatdust.co
@thermoworks
@shuncutlery
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⁣Prepare‎ and‎ Grill‎ the‎ Ribeyes:‎
⁣ • Preheat‎ your‎ grill/oven‎ to‎ high‎ heat.
⁣ • Season‎ ribeye‎ steaks‎ generously‎ with‎ salt‎ and‎ pepper.‎ I’m‎ using‎ @eatdust.co
⁣ • Grill‎ steaks‎ to‎ your‎ preferred‎ doneness.‎ I‎ like‎ my‎ steaks‎ at‎ 132°‎ IT.‎
⁣ • Remove‎ steaks‎ from‎ the‎ grill‎ and‎ let‎ them‎ rest‎ for‎ 5‎ minutes‎ to‎ retain‎ juices.‎ In‎ the‎ same‎ pan‎ prepare‎ the‎ sauce.‎
⁣Peppercorn‎ Cream‎ Sauce:‎
⁣Ingredients:
⁣ • 1‎ tbsp‎ butter
⁣ • 1‎ small‎ shallot‎ or‎ onion,‎ finely‎ chopped
⁣ • 1-2‎ cloves‎ garlic,‎ minced
⁣ • 1‎ tbsp‎ black‎ peppercorns,‎ crushed
⁣ • 1‎ cup‎ beef‎ stock
⁣ • 1‎ tbsp‎ red‎ wine‎ vinegar
⁣ • 1‎ tbsp‎ Worcestershire‎ sauce
⁣ • 1‎ cup‎ heavy‎ cream
⁣ • 3‎ tbsp‎ Parmesan‎ Reggiano
⁣ • 1‎ tsp‎ Dijon‎ mustard
⁣ • Salt‎ to‎ taste
⁣Instructions:
⁣ 1. Melt‎ butter‎ in‎ same‎ pan‎ over‎ med‎ heat.
⁣ 2. Add‎ shallots‎ and‎ garlic;‎ sauté‎ until‎ softened.
⁣ 3. Stir‎ in‎ crushed‎ peppercorns‎ to‎ release‎ flavor.
⁣ 4. Deglaze‎ by‎ pouring‎ in‎ stock,‎ red‎ wine‎ vinegar,‎ and‎ Worcestershire‎ sauce.‎ Bring‎ to‎ a‎ boil,‎ then‎ simmer‎ until‎ reduced‎ by‎ half.‎
⁣ 5. Add‎ heavy‎ cream‎ and‎ Dijon‎ mustard;‎ simmer‎ gently‎ for‎ 10-15‎ minutes‎ until‎ sauce‎ thickens.
⁣ 6. Stir‎ in‎ Parmesan‎ cheese,‎ salt.‎ Adjust‎ seasoning‎ as‎ needed.
⁣ 7. Pour‎ sauce‎ over‎ sliced‎ ribeye‎ steaks‎ and‎ serve‎ immediately.
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⁣This‎ creamy,‎ peppery‎ sauce‎ perfectly‎ complements‎ the‎ smoky,‎ juicy‎ ribeye‎ for‎ a‎ steak‎ night‎ to‎ remember.‎ Enjoy!
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⁣Visit‎ 𝙗𝙗𝙦𝙗𝙗𝙤𝙮.𝙘𝙤𝙢‎ for‎ more‎ BBQ‎ tips‎ &‎ recipes
#bbq #bbqbboy #feedfeed #grilled #foodporn #recipe #foodie #steak #peppercornsteak #peppercornsauce
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⁣ taken in Chicago, Illinois by @bbq_bboy

3

43

a year ago

Beat the frost and lock in that fresh garden flavor before winter hits!

This small-batch smoked rosemary lemon salt uses a simple 20:5:1 weight ratio so you can make as much or as little as you harvest today.
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The Weight Ratio:
• 20 Parts Salt (Smoked Salt)
• 5 Parts Fresh Rosemary Leaves
• 1 Part Fresh Lemon Zest
Example Micro-Batch (Featured in Video):
• 40g Alderwood Smoked Salt
• 10g Fresh Rosemary Leaves
• 2g Fresh Lemon Zest
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Steps:
1. Clip fresh rosemary leaves and weigh out your ingredients.
2. Add the rosemary, smoked salt, and lemon zest to a food processor and pulse until finely ground.
3. Spread the salt evenly on a parchment-lined pan and bake at 170°F for 20 minutes to dehydrate.
4. Let cool completely, funnel back into the processor, and give it one quick pulse to break up any clumps for the perfect pinch texture.
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Best Pairings:
Seared Tri-Tip, Ribeyes & Steak Cuts
Pork Chops & Grilled Poultry
Roasted Potatoes & Veggies
Fresh Focaccia & Garlic Bread
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Save this post before your first frost, and drop a comment below if you are trying this recipe.
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@thermoworks @shuncutlery @spiceology #rosemarysalt #bbq #steak by @bbq_bboy

3

25

3 days ago

Have you tried a Bavette steak? AKA Flap Meat, AKA Sirloin Flap, AKA Bottom Sirloin, AKA Bistro Steak? Whatever you want to call it, I say it’s delicious.
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Grilled hot & fast over @fogocharcoal & @chief_firewood in my @lonestargrillzandfabrication El Patron with @thermoworks keeping temps dialed in. Does it get any better?
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#steak #fogodechao #recipe #dinner taken in Chicago, Illinois by @bbq_bboy

3

29

2 months ago

𝗕𝗲𝗲𝗳‎ 𝗘𝗺𝗽𝗮𝗻𝗮𝗱𝗮𝘀‎ -‎ Nothing‎ beats‎ a‎ blistered,‎ shatteringly‎ crisp‎ empanada‎ crust,‎ and‎ the‎ secret‎ is‎ in‎ the‎ fat @southchicagopacking wagyu beef tallow. Top them off with @alfrugoni chimichurri.
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⁣Filled‎ these‎ with‎ a‎ savory‎ mix‎ of‎ ground‎ beef,‎ onions,‎‎ peas,‎ cheese & @spanglishasadero_official Taco Seasoning.
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⁣Save‎ this‎ recipe‎!
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⁣Dough:
⁣•‎ 250g‎ All-Purpose‎ Flour‎ (or‎ Bread‎ Flour)
⁣•‎ 100g‎ Warm‎ Water‎ (90°F)
⁣•‎ 50g‎ Rendered‎ Beef‎ Tallow‎ (melted)
⁣•‎ 5g‎ White‎ Vinegar
⁣•‎ 5g‎ Fine‎ Sea‎ Salt
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⁣Filling:
⁣•‎ Ground‎ beef,‎ diced onions,‎ peas,‎ and‎ low-moisture‎ mozz‎ cheese.
⁣•‎ CRUCIAL:‎ Cook‎ the‎ beef‎ down‎ dry‎ and‎ chill‎ the‎ filling‎ COMPLETELY‎ in‎ the‎ fridge‎ before‎ stuffing.‎ Warm‎ filling‎ creates‎ steam‎ and‎ blowouts‎ in‎ the‎ oil!
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⁣THE‎ PROCESS:
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⁣-‎ Make‎ the‎ Dough:‎ Dissolve‎ salt‎ and‎ vinegar‎ into‎ warm‎ water.‎ Pour‎ melted‎ tallow‎ into‎ the‎ flour‎ and‎ rub‎ until‎ it‎ resembles‎ wet‎ sand.‎ Add‎ the‎ brine,‎ knead‎ 4-5‎ mins‎ until‎ smooth,‎ wrap,‎ and‎ rest‎ at‎ room‎ temp‎ for‎ 2‎ hours‎ (rest‎ 3‎ hours‎ if‎ using‎ bread‎ flour).
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⁣-‎ Portion‎ &‎ Roll:‎ Divide‎ into‎ 10‎ equal‎ 40g‎ balls.‎ Rest‎ 15‎ mins,‎ then‎ roll‎ or press each‎ ball‎ out‎ to‎ a‎ 5”‎ wide disk.‎ Keep‎ covered!
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⁣-‎ Assemble‎ &‎ Seal:‎ Add‎ 25-30g‎ cold‎ filling.‎ Wet‎ outer‎ edge‎ with‎ water,‎ fold‎ into‎ a‎ half-moon,‎ and‎ gently‎ press‎ out‎ ALL‎ air‎ pockets.‎ Crimp‎ edges‎ tightly‎ with‎ a‎ fork.‎ Chill‎ assembled‎ empanadas‎ UNCOVERED‎ in‎ the‎ fridge‎ for‎ 15‎ mins‎ to‎ dry‎ the‎ skin‎ and‎ lock‎ the‎ seams.
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⁣ ⁣-‎ Deep‎ Fry:‎ Heat‎ oil‎ to‎ 360°F.‎ Fry‎ in‎ two‎ batches‎ of‎ 5‎ for‎ 3‎ to‎ 4‎ mins‎ (turning‎ halfway)‎ until‎ deep‎ golden‎ brown‎ and‎ heavily‎ blistered.‎ Drain‎ on‎ paper‎ towels‎ and‎ serve‎ hot!
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⁣#empanadas‎ #bbq‎ #bbqbboy‎ #recipes
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⁣⁣Visit‎‎ 𝙗𝙗𝙦𝙗𝙗𝙤𝙮.𝙘𝙤𝙢‎‎ for‎‎ more‎‎ BBQ‎‎ tips‎‎ &‎‎ recipes taken in Chicago, Illinois by @bbq_bboy

3

42

2 months ago

Yes, it’s Pi Day and I’m celebrating the best way I know how, with pizza. You know I love my outdoor wood burning oven but when it’s 33° out and snowing, I’m baking with my @bighornus electric oven. This thing is a BEAST! Save $150 with code: BBY150 (link in Bio) DM me for dough recipe.
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#pizza #piday #pizzaoven #yummy #dinner by @bbq_bboy

3

34

7 months ago

Yep,‎ it’s‎ another‎ turkey‎ recipe‎ video.‎ Only‎ this‎ time,‎ it’s‎ on‎ my‎ El‎ Patron‎ rotisserie.‎ This‎ 24hr‎ dry‎ brine‎ is‎ my‎ cheat‎ code‎ for‎ a‎ juicy‎ bird‎ and‎ crispy‎ skin.‎ Grill‎ temps:‎ 275-300°‎ until‎ my‎ RFX‎ IT‎ probe‎ read‎ 156°‎ in‎ the‎ thickest‎ part‎ of‎ the‎ breast.‎ Remove‎ &‎ rested‎ lightly‎ covered‎ for‎ 20min.‎ ‎
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@lonestargrillzandfabrication
@chief_firewood
@fogocharcoal
@thermoworks
@chefstemp
@shuncutlery
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⁣Simple‎ Dry‎ Brine:‎
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⁣3TBS‎ Course‎ Sea‎ Salt

1TBS Pepper
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⁣1‎ TBS‎ Baking‎ Powder‎ (aluminum‎ free)
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⁣1‎ tsp‎ brown‎ sugar
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⁣1‎ tsp‎ dried‎ thyme
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⁣In‎ a‎ bowl,‎ combine‎ dry‎ brine‎ ingredients‎ &‎ mix.‎ Rub‎ the‎ brine‎ mixture‎ onto‎ the‎ turkey‎ until‎ evenly‎ coated.‎ Place‎ turkey‎ on‎ a‎ roasting‎ pan‎ with‎ a‎ rack‎ or‎ a‎ sheet‎ pan‎ with‎ a‎ wire‎ rack.‎ This‎ will‎ help‎ dry‎ the‎ skin‎ for‎ that‎ coveted‎ extra‎ crispy‎ skin.‎ Place‎ in‎ refrigerator‎ for‎ at‎ least‎ 24‎ hrs.
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⁣⁣Visit‎‎ 𝙗𝙗𝙦𝙗𝙗𝙤𝙮.𝙘𝙤𝙢‎‎ for‎‎ more‎‎ BBQ‎‎ tips‎‎ &‎‎ recipes
⁣.
⁣#bbq #thanksgiving #turkey by @bbq_bboy

3

77

a year ago

𝐄𝐚𝐬𝐲‎ 𝐂𝐡𝐞𝐞𝐬𝐲‎ 𝐁𝐮𝐭𝐭𝐞𝐫𝐲‎ 𝐆𝐚𝐫𝐥𝐢𝐜‎ 𝐊𝐧𝐨𝐭𝐬‎ -‎ The‎ ultimate‎ cozy‎ snack‎ crispy,‎ cheesy,‎ garlicky‎ knots‎ of‎ joy‎ you’ll‎ want‎ to‎ make‎ on‎ repeat.‎ Save‎ this‎ recipe‎ for‎ your‎ next‎ pizza‎ night!
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@fornovenetzia
@chief_firewood
@spiceology
@grandecheesefoodservice
@nordicwareusa
@kingarthurbaking
@thermoworks
@cambromfg

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⁣𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
⁣ • Pizza‎ dough‎ (flattened‎ +‎ cut‎ into‎ strips)
⁣ • Olive‎ oil
⁣ • Melted‎ butter
⁣ • Fresh‎ garlic‎ (minced)
⁣ • Salt
⁣ • Italian‎ seasoning
⁣ • Fresh‎ parsley‎ (chopped)
⁣ • Freshly‎ grated‎ Parmigiano‎ Reggiano
⁣ • Mozzarella‎ cheese‎ (shredded)
⁣ • Marinara‎ sauce‎ (for‎ dipping)
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⁣𝐋𝐞𝐭’𝐬‎ 𝐦𝐚𝐤𝐞‎ 𝐦𝐚𝐠𝐢𝐜:
⁣ 1. Shape‎ the‎ Knots‎ –‎ Take‎ your‎ dough‎ strips‎ and‎ tie‎ them‎ into‎ little‎ knots.
⁣ 2. Proof‎ –‎ Let‎ them‎ rest‎ until‎ puffy‎ and‎ doubled‎ in‎ size.
⁣ 3. Garlic‎ Butter‎ Oil‎ –‎ in‎ a‎ bowl,‎ add‎ melted‎ butter,‎ olive‎ oil,‎ garlic,‎ salt,‎ Italian‎ seasoning,‎ and‎ parsley.‎ ‎ (I‎ measure‎ with‎ my‎ heart)
⁣ 4. Bake‎ #1‎ –‎ Bake‎ the‎ knots‎ at‎ 400°F‎ (200°C)‎ until‎ golden.
⁣ 5. Toss‎ –‎ While‎ warm,‎ toss‎ knots‎ in‎ your‎ garlic‎ butter‎ oil.
⁣ 6. Back‎ on‎ the‎ Pan‎ –‎ Return‎ to‎ the‎ baking‎ tray.
⁣ 7. Cheese‎ Time‎ –‎ Top‎ each‎ knot‎ with‎ shredded‎ mozzarella‎ and‎ a‎ generous‎ sprinkle‎ of‎ Parmigiano‎ Reggiano.
⁣ 8. Bake‎ #2‎ –‎ Pop‎ them‎ back‎ in‎ the‎ oven‎ until‎ the‎ cheese‎ is‎ bubbly‎ and‎ melty.
⁣ 9. Dunk‎ –‎ Serve‎ hot‎ with‎ warm‎ marinara‎ sauce‎ for‎ dipping‎ bliss.
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⁣Visit‎ 𝙗𝙗𝙦𝙗𝙗𝙤𝙮.𝙘𝙤𝙢‎ for‎ more‎ BBQ‎ tips‎ &‎ recipes
⁣#pizza #garlicknots #pizzoven #bbq #feedfeed
⁣ by @bbq_bboy

3

48

a year ago

Taking this bone-in pork loin for a spin on my El Patron rotisserie. Seasoned with a simple S&P, glazed with chimichurri, and kissed by post oak; This cook couldn’t be easier using the @alfrugoni seasonings. As long as you don’t overshoot the 145° IT, you’re pretty much guaranteed some juicy & delicious pork!
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@lonestargrillzandfabrication
@chief_firewood
@alfrugoni
@rocket.fire.torch
@chefstemp
@shuncutlery
@thermoworks
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#bbq #porkloin #grilled #rotisserie #recipe #chimichurri #steak #bbqbboy #feedfeed #foodporn taken in Chicago, Illinois by @bbq_bboy

3

85

a year ago

𝐄𝐩𝐢𝐜 𝐒𝐮𝐫𝐟 & 𝐓𝐮𝐫𝐟 𝐃𝐢𝐧𝐧𝐞𝐫. Today we’re doing surf & turf in the @fornovenetzia wood burning oven with some massive tiger prawns and a thick-cut cowboy ribeye from @secondcityprime . This was my first cook using the FV Braccio de Forno. This accessory allows me to grill & roast inside the oven over hot coals.

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♨️ @fornovenetzia
🥩 @secondcityprime
🍤 @secondcityprime
🪵 @chief_firewood
🔥 @rocket.fire.torch
🌡️ @thermoworks

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𝐂𝐚𝐬𝐭 𝐈𝐫𝐨𝐧 𝐓𝐢𝐠𝐞𝐫 𝐏𝐫𝐚𝐰𝐧𝐬

- 1-2 lbs tiger prawns
- 1/4 cup chopped parsley
- 1/4 cup EVOO
- 4 garlic cloves, roughly chopped
- S&P to taste
- 1/4 cup white wine
- 2 tbsp bread crumbs
- 2 tbsp parmigiano cheese
- 1Tbs butter

Mix the prawns with all the ingredients listed above except for the butter & wine. Let marinate for 15-30 mins.

Get your cast iron pan ripping hot in the wood oven or grill. Place prawns in a single layer and add the white wine. Cook for 2-3 minutes per side (depending on size), basting frequently with the marinade. Pull the prawns around 140° IT. Add butter and let rest for 5min.

𝐂𝐨𝐰𝐛𝐨𝐲 𝐑𝐢𝐛𝐞𝐲𝐞

This thick-cut bone-in ribeye is seasoned with SCP SEASONING. This is a garlic and pepper forward blend that pairs beautifully with beef. Once seasoned, tie the steak to ensure even cooking. Wrap a piece of foil around the bone for presentation purposes. Let it come up to room temp before cooking.

Once the oven is raging hot with the wood fire roaring, sear the steak first for 2-3 mins per side to get an epic crust. Then move it to the cooler side to finish roasting until your desired doneness. I normally pull my thick cuts around the 125° Internal mark. This will get me very close to my desired 134° IT after resting

Let the steak rest for at least 10min, before slicing.
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Visit 𝙗𝙗𝙦𝙗𝙗𝙤𝙮.𝙘𝙤𝙢 for more BBQ tips & delicious recipes.

#steak #steakdinner #shrimp #prawns #grill #grilled #woodfirefood #woodfiredstove #woodfired #woodfiredoven #bbq #mediumrare #surfandturf #garlic #feedfeed #foodporn #foodblogger #foodie #foodstagram #bbqbboy #delicious #camarones #recetas #pizza #pizzaoven taken in Chicago, Illinois by @bbq_bboy

3

172

2 years ago

𝗧𝗵𝗲‎ 𝗢𝗡𝗟𝗬‎ 𝗖𝗼𝗿𝗻𝗯𝗿𝗲𝗮𝗱‎ 𝗥𝗲𝗰𝗶𝗽𝗲‎ 𝘆𝗼𝘂‎ 𝗻𝗲𝗲𝗱‎ -‎ so‎ I’ve‎ made‎ this‎ cornbread‎ every‎ november‎ &‎ december‎ for‎ the‎ past‎ 3‎ years‎ ever‎ since‎ I‎ perfected‎ the‎ recipe.‎ It‎ never‎ fails‎ and‎ always‎ slaps.‎ ‎ As‎ you‎ know,‎ holiday‎ sides‎ hardly‎ ever‎ get‎ the‎ shine‎ they‎ deserve.‎ I‎ guarantee‎ your‎ friends‎ &‎ family‎ will‎ be‎ asking‎ for‎ the‎ recipe‎ for‎ my‎ sweet‎ honey-butter‎ corn‎ bread‎. This‎ is‎ whatcha‎ need!!‎
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@fornovenetzia
@chief_firewood
@jiffymixes
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⁣𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:‎
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⁣●‎ 2‎ boxes‎ of‎ Jiffy‎ Corn‎ Muffin‎ Mix
⁣●‎ 1‎ Cup‎ Sweet‎ Corn
⁣●‎ 1‎ Cup‎ Buttermilk
⁣●‎ 1/4‎ Cup‎ Mayonnaise‎
⁣●‎ 1‎ Stick‎ Butter‎
⁣●‎ 3‎ Eggs
⁣●‎ 4‎ TBS‎ Sugar
⁣●‎ 2‎ TBS‎ Honey‎ (for‎ glaze)
⁣(Add‎ 1‎ medium‎ jalapeño‎ if‎ you‎ like‎ it‎ spicy)‎
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⁣Start‎ by‎ Preheating‎ the‎ oven‎ to‎ 350º.‎ ‎ Seperate‎ 1TBS‎ of‎ butter‎ from‎ the‎ stick‎ and‎ melt‎ the‎ remaining‎ 7Tbs.‎ In‎ a‎ blender,‎ pour‎ 1‎ cup‎ of‎ sweet‎ corn‎ and‎ (optional‎ jalapeño),‎ melted‎ butter‎ and‎ buttermilk;‎ pulse‎ to‎ your‎ desired‎ texture.‎ In‎ mixing‎ bowl,‎ add‎ eggs,‎ mayonnaise,‎ sugar,‎ and‎ pour‎ the‎ corn‎ mixture‎ along‎ with‎ two‎ boxes‎ of‎ Jiffy‎ Corn‎ Muffin‎ Mix.‎ Thoroughly‎ mix‎ wet‎ and‎ dry‎ ingredients‎ together‎ with‎ a‎ whisk‎ or‎ spatula.‎ Line‎ a‎ 8x13‎ baking‎ dish,‎ a‎ 12”‎ cast‎ iron‎ pan‎ or‎ mini‎ loaf‎ pan‎ with‎ butter‎ and‎ pour‎ the‎ batter‎ in.‎
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⁣Bake‎ at‎ 350º‎ for‎ about‎ 40-50min.‎ I’m using my @fornovenetzia wood oven but you can use any oven. Check‎ doneness‎ with‎ @thermoworks instant‎ read‎ thermometer.‎ It‎ should‎ read‎ 205°.‎ Don’t‎ go‎ over‎ 212°.‎ This‎ is‎ the‎ temperature‎ where‎ water‎ boils‎ and‎ the‎ moisture‎ will‎ steam‎ out.‎ Leaving‎ you‎ with‎ a‎ dense‎ and‎ dry‎ cake.‎ Combine‎ remaining‎ melted‎ butter‎ and‎ honey‎ for‎ the‎ glaze.‎ Glaze‎ the‎ top‎ of‎ the‎ cornbread‎ with‎ the‎ honey‎ butter.‎ Let‎ cool‎ and‎ enjoy.‎ ‎
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⁣⁣Visit‎‎ 𝙗𝙗𝙦𝙗𝙗𝙤𝙮.𝙘𝙤𝙢‎‎ for‎‎ more‎‎ BBQ‎‎ tips‎‎ &‎‎ recipes
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⁣#cornbread #jiffycornbread #recipe #bbq #baking #woodfired by @bbq_bboy

3

57

a year ago

Juicy Smoked Beef Birria + Fries + Cheese & toppings = HEAVEN
What else would you add?
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#bbq #birria #quesabirria #tacos #bbqbboy #recipe by @bbq_bboy

3

31

a year ago