Red River Sour Cream Dip

Chef B's Sour Cream Dip – yields 8 ounces     

Mix 8-ounce sour cream1 with 1 tablespoon Red River Rub Mix rub and refrigerate for three to four hours prior to serving.Serve with pretzels, potato chips, cold veggies or on top of a baked potato.

 

 

Pulled Pork Sliders

Serves four or more depending on size of pork shoulder    Difficuty: Easy    Things you need:   2.5 lbs (or greater) Pork Shoulder (pork butt)      Mini Brioche buns, mini hamburger buns or dinner rolls.      ½ red onion, finely diced.    Apple Cider.

 

Coat pork generously with Red River Rub and set in refrigerator for one to two hours.   Preheat oven to 300 degrees.  Put pork in a roasting pan, pour apple cider in the bottom of  the pan until in fills about two inches.  Cover with foil and cook for 5 1/2 hours.   Remove from oven and allow to rest for ten to fifteen minutes.  Shred pork with hands or a fork.  Coat with Red River BBQ Sauce.  Add onions to mixture and serve on buns.  

 

 

Salmon with Tangy Mustard Sauce

Dust one side of salmon with Red RiverRub OR Chef B's Seafood Seasoning.  Bake at 425 degrees for twelve to fifteen minutes until done. (internal temp to a minimum of 140 degrees, this will give a slightly undercooked result much as in japanese style cooking)

 

To make mustard sauce:  Ingredients:   3 tablespoons butter   2 tablesoons all-purpose flour   2 cups milk   1 teaspoons salt  3 tablespoons whole grain mustard

Directions  Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth.Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.  Increase heat to medium-high and slowly whisk in milk until thickened by the roux.  Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty about 10 minutes.season with salt.  Remove from heat and whisk in mustard.  Place mustard on top of cooked salmon and serve.

 

 

 

Fall off the bone ribs.

Coat top side of ribs with Red River Rub.  (the more you use, the spicier the flavor).  Allow ribs to come closer to room temperature (about 20 minutes out of the refrigerator).  Preheat oven to 275 degrees.  Shingle ribs in a metal ot glass baking pan.  Pour Apple Cider into the bottom of the pan until the liquid fills about 1 inch of the pan.  Cover with foil and cook ribs for 3 1/2 hours.  Once ribs are done, gently remove ribs from the pan and allow the ribs to rest on a sheet tray at room temp for ten minutes.    

At thie point you can either wrap the cooled ribs in plastic wrap and refrigerate/freeze to be grilled at a later time or get your grill hot and ready.

 

Since the ribs are fully cooked, you dont need to cook them on the grill, you merely need to finish them off.  Once the grill is hot, tuen flame to low on a gas grill or spread out the ashes so the heat is lowered on a charcoal grill.  Place the tibs on the grill, bone side down.  Generously pour or brush Red River BBQ Sauce on the the ribs, turn over and do the same to the bone side.  Once the bbq sauce lightly chars, flip back to the bone side down and allow the bottoms to do the same.   Pull off the grill and ENJOY!

 

 

Crock Pot Pulled Pork

Rub pork shoulder generously with Red River Rub on all sides.  Place pork in crock pot.  Add 1/8 cup apple cider.  Cover and cook on high for 6-8 hours until the pork becomes tender and falls apart to the touch.

 

 

 

BBQ Ranch Dressing

Mix equal parts ranch dressing with Red River BBq Sauce.   Use as a dip or on salads.

 

 

 

Game Steaks.   use any game meat you prefer.  We prefer Elk.

Dust one side of the game steak with  Red River Rub OR Chef B's Steak and Burger Seasoning.  Allow to rest for 1/2 hour.  Heat one side of the grill to a high heat a and the other side to low heat.  Place steak on high heat side and sear each side for three minutes until distinct grill marks are apparent.  Move the steaks to the low side and close the lid.  Allow to cook for 10-12 minutes until doneness you prefer.   

 

 

 

Red River Grilled Veggies.

Wisk 1 tablespoon of Red River Rub and 1/8 cup of EVOO until well bleneded.  Coat veggie of your choice in a bowl with rub mixture.  Grill or broil veggies until desired tenderness.  

 

 

Grilled Shrimp

Wisk 1 tablespoon of Red River Rub OR 2 tablespoons of Chef B's Seafood Seasoning and 1/8 cup of EVOO until well bleneded.  Coat shrimp of your choice in a bowl with rub mixture.  Grill on hot grill over a med flame until shrimp begins to pink, flip over and cook until deep char marks are apparent on both sides.  (internal telp should be 145 degrees)

 

 

 

 

Beef and game meats  cooking tips:

120 degrees= blue (cool red center)
130 degrees = rare (warm red center)
140 degrees = medium rare (warm pink center)

160 degrees = well (full cooked through)

 

Pork and chicken should always be cooked to a minimum of 160 degrees

 

Salmon should be cooked to a minmum of 140 degrees

 

Shellfish should be cooked to a minumum of 145 degrees.