MOOVIN’ CHOPS MADE WITH SMOOTH MOOVE

BY Obie Obermark

Mild, richly flavored and easy!

INGREDIENTS

Pork chops thick cut, 1 c. Apple juice, SMOOTH MOOVE

DIRECTIONS

Marinate thick-cut pork chops in apple juice 1-2 hrs. Remove from juice & let drain. Moderately sprinkle both sides with SMOOTH MOOVE & let stand a few minutes before cooking. Prepare a low to medium heat fire. Add a few smoke wood chips/chunks when you start the chops, then add a bunch more wood when you turn the chops so that they will start in light smoke & finish in heavy smoke. Turn 1” thick boneless chops when the tops start to sweat, about 10-12 min. Lightly baste the meat with more apple juice & sprinkle on a little more SMOOTH MOOVE. Cook 10-15 minutes more in heavy smoke for a total cooking time of 20-25 minutes. (Internal temperature 160-165°).

HONEY MUSTARD GLAZE MADE WITH BBQ BOMBER

BY Obie & Pat Obermark

Absolutely the best ham glaze that’s ever come along. Terrific on pork chops, chicken, tuna, salmon, and swordfish.

INGREDIENTS

2Tbs. Coarse Ground Mustard, 1Tbs. Honey, 2Tbs. Regular Yellow Mustard, 1tsp. Salad Oil, ¼ tsp. Cinnamon, 1tsp. Vinegar, 2Tbs. rounded BBQ BOMBER, 1/8-1/2 cup Apple Juice.

DIRECTIONS

Mix all ingredients except apple juice together to blend completely. Make this real thick and it’s a glaze for smoking meat or a basting sauce for grilling. To mixture add apple juice (1/8-1/2 cup) til desired consistency is achieved.

HEAVENLY HAM MADE WITH BBQ BOMBER

BY Obie Obermark

The first steps remove the excess salt from the meat and makes it much tastier.

INGREDIENTS

Shank ham, 2-3 cups Apple Juice, BBQ Bomber.

DIRECTIONS

Split a shank ham lengthwise and remove the bone. Put each half in a gallon zip-lock, add 2-3 cups of apple juice and carefully burp the bag to remove all air bubbles. Refrigerate for 6-18 hrs. Discard the apple juice, rinse the ham, and let it drip a few minutes. You’ve just stripped the meat of all the excess salt. Completely coat the ham with BBQ Bomber then light the smoker. Using medium heat with heavy smoke, smoke the halves outside down for 45 min, then cut side down for 45 min, then re-assemble the two halves and tie them together securely. This puts a layer of smoke and spices right in the center of the meat. Continue smoking, turning every 30 min until a meat thermometer in the thickest part reads 158 (1-1 ½ hrs.). The spice and smoke will infuse throughout the meat.

OBIE’S CHRISTMAS PIG MADE WITH SWEET N HEAT

BY Obie Obermark

Unconventional technique that yields exceptionally juicy pork!

INGREDIENTS

Boneless Pork Loin or Tenderloin, Apple Juice, Sweet ‘N Heat.

DIRECTIONS

This recipe is easy but it’s touchy and you’ll ruin it if you dry ‘em out. Your best friend is a meat thermometer that you can leave in the meat while it’s cooking. Dampen the meat with just a dab of apple juice, then moderately season the pork on all sides with SWEET N’HEAT, heavily enough for good color but lightly enough to still see the meat through the layer of spice. Cover and refrigerate for two hours. Using moderate (250º) indirect heat with heavy smoke, cook TENDERLOINS for 1 hr., FULL LOINS for 2 ½ hrs, then season ‘em again and seal ‘em in foil with a splash of apple juice. Stick a meat thermometer in the center of the meat, and continue cookin at 250º. Your total cooking time for TENDERLOINS is 1-2hrs, and 3-4hrs for WHOLE LOINS. The ultimate secret to loins is NOT OVERCOOKING. Watch the thermometer like a durn hawk. When you get close to finish temperature, make a hot box by heating an ice chest with hot (but not boiling) water. As soon as the meat thermometer hits 156º, pull the foil-wrapped pig off the fire and put it in the hot box (after dumping the water, of course) and don’t touch it for at least half an hour. When you’re ready to serve, save the liquid in the foil, and let the fat separate. Discard the fat and use the rest as a dipping sauce, or, better yet, use the Honey Apple Glaze. Slice the meat and serve.

Obie’s Always Juicy Fajitas MADE WITH FAJITA FABULOSA / PICOSA

BY Obie Obermark

An unconventional recipe that yields exceptionally juicy fajitas.

INGREDIENTS

Roughly 3 lb. Skirt Steak trimmed of excess fat and membranes, ½ cup Beer or 2 Tbs. lemon juice plus 6 Tbs. water, 2 Tbs. Cooking oil, 2 Large Onions sliced, 2 small Green Peppers sliced, (option

DIRECTIONS

Lightly dampen the meat with beer or diluted lemon juice and heavily coat with Obie Cue’s Fajita Fabulosa/Picosa Seasoning. Fold the skirt over 3 or 4 times and place in a gallon Ziploc bag with beer or lemon juice. Refrigerate at least 6 hours or preferably overnight, to give the tenderizer time to work. For quick tenderizing, after seasoning the meat, fold it in thirds over itself, cover with a piece of plastic film and pound it once from one end to the other with a rolling pin. After you work one side over, then flip the skirt over and pound on the opposite side. Marinate as above for 45 minutes before cooking. Remove skirt from bag and drain. Slow grill over low very smoky fire to warm pink center. Remove from fire and cut into 4 equal pieces. Cut each piece into ½” strips longways, cutting across the grain of the meat. To keep from overloading the skillet, cook your fajitas in two batches. Over high heat, in a large heavy skillet heat the cooking oil to near smoking then add half the sliced onions and sauté, tossing or stirring vigorously until the onions begin wilting, then add half of the green pepper(s) and continue stirring until the peppers start to wilt. Add half of the meat strips and stir well to combine. Turn heat down to medium and cook 3 minutes with occasional stirring. Add one half of the tomatoes, stir well and transfer to serving platter and keep warm. Repeat with other half of veggies and meat. Serve with flour tortillas for rolling, and lots of salsa picante

THE CLASSIC STEAKMAKER STEAK MADE WITH STEAKMAKER

BY Obie Obermark

Worlds best steak!

INGREDIENTS

Steak about 1” thick, Steakmaker.

DIRECTIONS

Sprinkle Steakmaker generously on both sides, and pat it into the meat. Use a thin coat completely covering a 1”thick steak. Thinner meat use less, thicker use more. It’s all to personal taste, anyhoo. Give the flavors at least 20 minutes to penetrate at room temperature. Meanwhile, make a very hot fire. After your grill is fully heated, slap that slab of moo-meat on the fire and watch it. Everybody’s grill is a little different, so actual grilling temperatures and times are gonna vary. We won’t watch the clock, we’ll watch the meat and let it tell us when to turn. When the top starts getting damp, (sweating) turn your steak. When the top gets damp again, turn it again and so on until desired doneness is reached. I like Medium-Rare so two turns usually does me. For well-done you’ll prob’ly need 6 or 7 flips, turning more quickly as the meat heats up. Bring your meat in, cover it with a piece of plastic wrap and leave it the hell alone for 5 or 6 minutes while the juices calm down. If you cut into that meat right off the grill the juices will dump out into your plate instead of staying in the meat. Only after “resting” the meat for at least 5 minutes do you cut it.

BURGERS MADE WITH BIG BULLS BRISKET RUB

BY Obie Obermark

This works with several of our seasonings but BigBull's is our favorite.

INGREDIENTS

1 lb. Ground Beef, lean 1 T. BigBull’s Brisket Rub 1 tsp. Flour

DIRECTIONS

Mix BigBull’s, flour, & meat together. Let sit for 15 minutes for the flour to get sticky. Shape meat into 4 hamburger patties. Grill over intense, searing heat til the tops of the patties begin to “sweat”. Turn and cook to desired doneness, turning whenever the tops sweat; OR pan fry in lightly oiled, hot skillet turning as the bottoms brown.

CAJUN DEVILISH EGGS MADE WITH BLACKENING SPICE

BY Pat Obermark

A new spin on an old favorite. Spark up your picnic.

INGREDIENTS

6 Hard Boiled Eggs 1/2 c. Minced Onion 1/2 c. Brown Mustard 2 t. BLACKENING SPICE

DIRECTIONS

Cut eggs in half lengthwise and scoop yellows into a bowl. Mash with a fork, then add onion, mustard, and BLACKENING SPICE. Mix together till creamy and spoon back into egg whites. Arrange on a lettuce lined serving dish

BLOODY MARYS MADE WITH CELERBRATION

BY Pat Obermark

Easy and can be made without vodka if you like. Great way to start the day.

INGREDIENTS

6 oz. Tomato Juice squeeze of Lime 1 Tsp. Celerbration 1 jigger of vodka 1 Tsp. Worcestershire

DIRECTIONS

Mix all ingredients together, serve over ice. Garnish with celery stalk and a couple of olives.

Celerbratory Chops MADE WITH CELERBRATION

BY Pat Obermark

Super easy, low fat and quick.

INGREDIENTS

4 Boneless pork chops (3/4¡± thick) Celerbration 2 Eggs, scrambled Cracker crumbs Non stick oven spray

DIRECTIONS

Place each chop between layers of plastic wrap and pound with rolling pin to ¨ù¡± thickness. Season with Celerbration. Let stand 30 minutes. Dip chops in egg and then in cracker crumbs. Place on baking sheet sprayed with non stick spray. Bake at 350¢ª for 20 minutes til done.

TREMENDOUS TEXAS TURKEY MADE WITH SMOOTH MOOVE

BY Pat & Obie

Wonderful SMOKED or BAKED TURKEY, ultra-moist and very easy

INGREDIENTS

10-16 lb. Whole turkey, 3/4 c. SMOOTH MOOVE, 2 Oranges, peeled and cut in golfball-sized chunks, (baked only) 1 can chicken broth, (smoked only) 1/2 cup mayonnaise

DIRECTIONS

Thaw & rinse turkey and remove giblets and neck. Coat it everywhere with Smooth Moove including under the breast skin & inside the body cavity. Lift the skin around the body cavity and give the thighs a shake or two under the skin. Refrigerate overnight, or at least 6 hours. Place a handful of orange chunks under the breast skin and remaining orange pieces in the body cavity. BAKED TURKEY Pre-heat oven to 400 and place bird in an uncovered roasting pan breast side down and bake your turkey until the bottom has completely browned (~45-60 min), then turn bird breast side up and baste with pan juices or chicken broth if there's not enough juice in the pan (there's usually not). Bake until the breast is completely browned, basting every 20 min or so. When the breast has browned, reduce the heat to 350 and loosely "tent" the turkey with aluminum foil. Insert a meat thermometer in the thickest part of the breast meat and continue baking at 350 with regular basting until the meat thermometer reads 165. Remove from the oven and cover the bird and pan with aluminum foil and let the bird coast for at least 20 minutes before slicing. SMOKED TURKEY Heat Smoker to 375, then mix 1/2 cup of mayonnaise with 1/4 cup of SMOOTH MOOVE and coat the bird with the goo and put it on the smoker. Cook at 375 for two hours then reduce heat to 350, starting the gobbler breast side down for the first hour. Cook to 165 in the breast meat and let it coast before carving as with the baked recipe.

THE JERK FROM TEXAS MADE WITH SMOOTH MOOVE and SW'ELL

BY Obie

A Hot Carribean-Style Rub, for Shrimp, Chicken, & Pork

INGREDIENTS

SMOOTH MOOVE, SW'ELL

DIRECTIONS

All your friends will say, "Hey Mon! Jamaica great BBQ!" Just mix 2 level spoons of SMOOTH MOOVE with 3 level spoons of SW'ELL. Wow, that's all. Easy is good.

SAN-ANTONIO STYLE RIBS MADE WITH SMOOTH MOOVE

BY Obie

Mild Salty Pork Ribs

INGREDIENTS

Pig Ribs (spare or baby-back), SMOOTH MOOVE, Honey-Apple Glaze

DIRECTIONS

Rinse the ribs with water, peel the tough membrane off their back,and trim off excess fat (get the big globs). Sprinkle on a moderate coat of SMOOTH MOOVE, (enough to color the ribs but you can still see the grain of the meat), and pat in the spice. Cover and refrigerate for 2 hrs. Meanwhile, set up your BBQ pit as a smoker, using indirect heat and your favorite smokewood, (I prefer Pecan). Either use a water pan or try to hold 250-275 degrees. Give the ribs about 2 hrs of smoke, until they are somewhat darkened and the meat has shrunk enough to expose about 1/4 inch of bone tip. Remove 'em from the pit onto a large piece of foil, then dampen the ribs with apple juice and sprinkle on another light coat of SMOOTH MOOVE. Seal the ribs in the foil with another splash of apple juice "Tent" the foil leaving room for steam--don't wrap them tightly or they'll shrink up really bad. Put 'em back on the pit or in the oven at 300 degrees until tender, about 2 hrs for spare ribs or 1 hr for baby backs. The internal temp of the meat at finish should be 195. Before serving, paint the piggie with the Honey-Apple Glaze. Your taste buds will know the meaning of "Fiesta"!

HONEY-APPLE GLAZE MADE WITH None--this one's just too good and too easy

BY Obie

A Delightfull finishing glaze for pork and other meats

INGREDIENTS

1qt. Apple Juice, 1 stck butter, 5 tsp. Honey, 1rounded tsp. salt, pinch of MSG (trade name Accent)

DIRECTIONS

Boil apple juice until it's reduced by half, then turn off the fire. Add the butter in chunks and stir until it's melted, then add the honey, salt and MSG (optional). Beat with a whisk until all the butter is incorporated and you get a uniform glaze.

CHAMPIONSHIP CHICKEN MADE WITH SWEET RUB BBQ SPICE

BY Obie

Obie won 2 National Barbecue Titles cooking this recipe on a $30 charcoal grill

INGREDIENTS

Chicken halves, apple/pineapple juice, Sweet Rub BBQ Spice

DIRECTIONS

Build a low smoky fire, (my favorite smokewood for chicken is cherry) on a covered pit and start the split bird skin side down. Baste it with apple or pineapple juice & sprinkle on enough SWEET RUB to cover the surface while the meat is wet. The SWEET RUB will melt to form a beautiful glossy glaze that seals the meat & keeps it juicy. Slowly grill until the skin browns, (should be about 20 minutes) turn the chicken repeat the glaze. Baste & touch up any bare spots as needed. Cook to an internal temperature of 165 degrees or until the joints are loose. Pull from fire & cover loosely with a tent of foil & let stand 10 min.

FISH ON A LEAF MADE WITH SUNSHINE

BY Pat

This super easy method is a great way to cook any type of fish steak or filet on the grill. This recipe features Obie-Cue’s blend SUNSHINE, but it is also good with Steakmaker (another good fish seasoning).

INGREDIENTS

Fish Filets, Sunshine, 8-10 Large Cabbage Leaves

DIRECTIONS

Ideally, select a piece of seafood at least 3/4 inch thick, and thirty minutes or so before cooking moderately season it with Sunshine. Build a low-heat, intensely smoky fire and put a double layer cabbage leaves large enough for the fish on the meat grate. Put the fish on the leaves, and close the grill cover. The leaves will curl and cup the fish, holding the juices next to the meat to help it stay moist. Also, the leaves will slow your cooking time so that you get more smoke flavor. Turn skinless fish once, keeping it on the leaves. When it's done, slide a spatula under leaf and all, and flip the whole thing onto a platter and throw the leaves away!

NO BULL BRISKET MADE WITH BIG BULL'S BRISKET RUB

BY Obie. With a lot of help from my mentors

REAL TEXAS-STYLE BRISKET

INGREDIENTS

Beef Brisket, untrimmed BIGBULL’S BRISKET RUB Beer

DIRECTIONS

Start with an untrimmed or “packer trimmed” brisket. Leave most of the fat on it, only trimming when the fat is thicker than your little finger. Wet the meat with beer & lightly coat the entire brisket with BIGBULL’S. Let sit for an hour or more. Set up your BBQ pit as a smoker (link to tips page) using indirect heat & a water pan when possible. Cook at 250-275 or with the water pan at a low boil. Start brisket meat side up for 1-2 hrs., then turn fat side up. Heavily smoke for 40 minutes per pound, or to an internal temperature of 160º - 165º. Transfer brisket to a large piece of foil & heavily season all sides with BIGBULL’S, add a little beer & seal it in the foil. Finish cooking in pit or oven at 250 for 20-30 min. per pound or till tender. Cook to internal temperature of 195(it will feel soft & pliant in the foil). Remove from heat and let stand without opening the foil for 30 or more minutes before slicing. Reserve the liquid out of the foil and let the fat rise and separate. Discard fat and use the remaining liquid as a dipping or table sauce. Always slice perpendicular to the grain of the meat, see Tips section for more details.