Monthly Archives: June 2014

Bentley’s Batch 5 Beef Short Ribs

Posted on by Posted in Beef, Recipes .

photo 3a

 

By Matt Peterson

Matador Meat & Wine

Heat your smoker to between 235 and 250.

Your ribs should not be brought to room temperature before being put on the smoker.

Mix together 6 cloves of finely chopped garlic, 4 tablespoons of kosher salt and 4 tablespoons of black pepper.

Thoroughly rub the spice mixture into the meat. Insert your meat thermometer into the meatiest part of the ribs. Avoid overly fatty areas.

Using the wood of your choice for your smoke, allow the meat to smoke for 1 ½ to 2 hours. (Pecan, hickory or mesquite or all great choices for your wood.)

Continue cooking the ribs at 235 to 250 until the internal temperature of the meat reaches 195, approximately 8 hours.

Remove the ribs from your smoker and allow the meat to rest for 30 minutes before separating the bones.

Put the Bentley Batch 5 Barbecue Sauce of your choice directly on your ribs or use it as a dipping sauce for the meat.

Note: To speed up the cooking, you may choose to wrap the ribs in heavy duty foil after the internal temperature reaches 165. Once wrapped continue cooking the ribs until they reach an internal temperature of 195. Remove the ribs from your smoker and unwrap the ribs.  Allow the meat to rest for 30 minutes before separating the bones.

Bentley’s Batch 5 Baby Back Ribs

Posted on by Posted in Pork, Recipes .

photo 7 (2)

By Matt Peterson

Matador Meat & Wine

Heat you smoker to between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Mix 1 quart equal parts Worcestershire sauce and white grape juice and liberally inject the mixture into the loin meat on top of the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 2 hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil. Pour ½ cup of citrus juice on the ribs. (I prefer pineapple juice.) Wrap the ribs in the foil and cook for another 2 hours.

Open the foil packet but do not remove the ribs. And cook for another 2 to 3 hours depending on your tenderness preference. During this step, glaze your ribs every 30 minutes with Bentley’s Batch 5 Reserve Barbecue Sauce.

Bentley’s Batch 5 Sweet Saint Louis Style Ribs

Posted on by Posted in Pork, Recipes .

photo 8

By Matt Peterson

Matador Meat & Wine

Heat you smoker between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 1 ½ hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil and place 2 to 3 slices of pineapple on the ribs. Wrap the ribs in the foil and cook for another 1 to 1 ½ hours.

Open the foil packet but do not remove the ribs. And cook for another 1 to 1 ½ hours depending on your tenderness preference. During this step, glaze your ribs every 20 minutes with Bentley’s Batch 5 Sweet Barbecue Sauce.

Bentley’s Batch 5 Spicy Saint Louis Style Ribs

Posted on by Posted in Pork, Recipes .

photo 4f

By Matt Peterson

Matador Meat & Wine

Heat you smoker between 225 and 250.

Your ribs should not be brought to room temperature before being put on your smoker.

If your butcher hasn’t taken the membrane off the underside of your ribs remove it from the ribs.

Sprinkle a rib rube of your choice on the meat sides of the rib and gently rub into the meat.

Turn the ribs over and sprinkle the rib rub into underside and gently rub into the meat.

Place the ribs bone side down on your smoker. Using the wood of your choice, allow the ribs to smoke for 1 ½ hours. (Pecan is a great wood for smoking pork ribs.)

Pull your ribs and place them in heavy duty aluminum foil. Pour ½ cup of citrus juice on the ribs. (I prefer pineapple juice.) Wrap the ribs in the foil and cook for another 1 to a ½ hours.

Open the foil packet but do not remove the ribs. And cook for another 1 to 1 ½ hours depending on your tenderness preference. During this step, glaze your ribs every 20 minutes with Bentley’s Batch 5 Hot Barbecue Sauce.

Bentley’s Batch 5 Barbecue Bloody Mary

Posted on by Posted in Fun Times, Recipes .

 

bloody Mary

  • 8 ounces tomato juice

  • 4 ounces of Bentley’s Batch 5 Hot or Reserve Barbecue   Sauce

  • 2 ounces of  Vodka

  • 2 shakes of celery salt

  • One line wedge squeezed into the Bloody Mary

  • Add Celery and olives for a garnish

Note: If you don’t want the small pieces of pepper, tomato and onions in your Bloody Mary, we suggest you blend the Bloody Mary before serving.

 

 

Bentley’s Batch 5 Spicy Barbecued Cauliflower

Posted on by Posted in Recipes, Vegetables .

Spicy Barbecued Cauliflower

By Talya Tate Boerner

From her blog Grace Grits & Gardening

https://www.facebook.com/GraceGritsGardening

 

Ingredients

  • 1 Large head of cauliflower
  • Olive oil
  • ½ cup Bentley’s Batch 5 Hot Barbecue Sauce
  • Sea Salt
  • Ground pepper
  • Parmesn reggiano

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut cauliflower into florets.
  3. In a large bowl, toss with olive oil (just a drizzle) and ¼ – ½ cup of Bentley’s Batch 5 Hot Barbecue Sauce.
  4. Arrange on a cookie sheet.
  5. Roast 10 minutes.
  6. Turn cauliflower and roast 8 – 10 more minutes adding more barbecue sauce if desired. (Oven times vary so keep an eye on it.)
  7. Top with freshly grated Parmesan reggiano, salt and pepper.

Note: This makes a wonderful appetizer, side dish or it can be served as a salad and it goes well with any of the Bentley’s batch 5 Barbecue Sauces.

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