(WTVM) - John McLemore, co-owner and President/CEO of Masterbuilt Manufacturing, Inc., stopped by our studios Tuesday morning to share his tips for the perfect barbeque and recipes for Fourth of July cookouts.
Here are two of the delicious recipes he shared with us. Visit his website "DADGUM That's Good!" for more recipes and to purchase a copy of his cookbook.
2-4 lbs Pork Baby Back Ribs
½ tbsp Salt
¼ cup Brown sugar
2 ½ tbsp Chili powder
1 ½ tbsp Ground cumin
2 tsp Cayenne pepper
2 tsp Black pepper (freshly ground)
2 tsp Garlic Powder
2 tsp Onion Powder
Suggested wood for smoking:
Preheat smoker to 225 degrees. Mix ingredients to create a rub seasoning. Apply dry rub to the ribs and let them sit at room temperature for 30 minutes. Place ribs in smoker and cook for 3 hours. After 3 hours, remove the ribs and wrap in heavy-duty aluminum foil (OPTIONAL: You can baste with your fav BBQ sauce at this time). Return to smoker and cook for an additional 1- 1 ½ hours, or until internal temp reaches 160 degrees.
5 chicken breasts – bone-in, skin-on (brining optional, but recommended)
2 sticks butter
2 tablespoons fresh rosemary, finely-chopped
1 tablespoon garlic, finely-chopped
Salt and pepper
1/3 cup mayo
1/3 cup sour cream
3 tablespoons buttermilk
1 teaspoon garlic, finely-chopped
1/2 teaspoon lemon zest
1/2 teaspoon pepper
3/4 teaspoon Kosher salt
1 tablespoon fresh Italian parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon jalapeno, finely-chopped (optional)
1/3 cup cucumber (no seeds), finely-chopped
1/3 cup celery, finely-chopped
1/4 cup green onion, chopped
3 hard-boiled eggs, chopped
2 teaspoons fresh dill, chopped
Salt and pepper to taste
Load one small handful of wood chips in smoker (hickory recommended). Preheat smoker to 275 degrees. Mix butter with 2 tablespoons of rosemary and 1 tablespoon of garlic. Loosen skin on chicken and rub mixture under skin of all 5 breasts. Sprinkle with salt and pepper. Smoke chicken until internal temp reaches 165 degrees. Remove from smoker and cover loosely with foil.
Combine mayo, sour cream and buttermilk; mix well. Add garlic, lemon zest, pepper, Kosher salt, parsley, thyme and jalapeno and mix well. Mixture may be thinned with a little more buttermilk if needed.
When chicken is cool enough to handle, remove skin and bones, keeping as much of the rosemary/garlic mixture as possible. Chop chicken in chunks. Mix in cucumber, celery, onion, egg and dill. Add mayo mixture. Mix well and add salt and pepper to taste.