1. Take rack of baby back pork ribs and flip bone side up. Score lengthwise across rack. Use a paper towel to peel membrane off ribs.
2. Take a sip of a beer
3. Liberally slather Bone side of ribs with ThunderSnout
4. Put ribs on grill @ 225 degrees for one hour
5. Flip ribs meat side up and slather with more Snout
6. Keep on for one more hour
7. Put ribs on 2 sheets of heavy duty foil and pour 2 oz. of apple juice & slather with Snout one more time. Seal ribs in foil so that moisture does not escape
8. Put foiled ribs back on grill @ 225 for 1 hour 45 minutes more and drink more beer
9. Remove ribs from grill and glaze rack with honey. Put back on grill for 15 minutes
10. Remove ribs, slice, eat, drink, and be merry!
ThunderSnout Grilled Chicken Pizza with Red Onion, Jalapeños and Cilantro.
Preheat your oven to 400F. Take your pizza dough roll it flat sprinkling it with flour until it stops sticking and shape to fit a pizza pan. Dust the pizza pan with flour and pre-bake dough for 3-5 minutes. Remove dough from oven and add ThunderSnout BBQ sauce leaving it one inch from the edge of the crust (although I like to brush some ‘Snout on the crust when it is done for a nice glazed effect). Add a liberal amount of part skim low-moisture mozzarella cheese to cover most of the sauce. Take your grilled chicken breasts cut up into 1/2” cubes- and sprinkle on pizza. Add red onion and jalapeños and pop back into oven for 10 more minutes or until the cheese starts to brown lightly and bubble. Peek at the underside of the dough using a spatula to see if it is done. Remove from oven when done and dust with fresh chopped cilantro.
Let pizza rest for 2-3 minutes, slice up and enjoy!
• 1 package store bought raw pizza dough (get to room temperature before using)
• 1 cup of flour
• 1 bottle ThunderSnout BBQ Sauce
• 1 package of low fat low-moisture shredded mozzarella
• 2 grilled medium sized chicken breasts (marinated in ‘Snout)
• 1 small red onion sliced into small strips
• 2-3 small pickled jalapeños (pepperoncini) cut into ¼” pieces (you can omit if you don’t like) OR 1 small fresh jalapeño, seeded and finely diced
• ¼ to ½ cup of fresh chopped cilantro
Stuffed ThunderSnout Juicy Lucy burgers with French’s Caramelized onion and Snout
Take 1lb. of ground beef or turkey form into a burger sized cup or use a “Juicy Lucy” stuffed burger former add French’s caramelized onions and add ThunderSnout BBQ sauce.
Cover cup with ground meat and place on low heat on grill (do not flip) until burger is done. Place on bun and devour!
In a 2 qt. sauce pan, Take one can of chicken broth. Add left over take out Chinese food vegetables or any type of vegetables left over in your fridge. Add any leftover meat (rotisserie chicken, beef, lamb etc.) parsley, cilantro, pepper, garlic powder, onion powder
Heat and serve while adding a thorough dash of ThunderSnout BBQ sauce. You and your family will love it.
ThunderSnout Pork Shoulder (Butt)
1. Get a pork butt that weighs at least 8 lbs. but 10 – 12 lbs. is preferable. You can find this at most supermarkets. If possible, select “bone – in” rather than boneless.
2. Put the butt on a cookie sheet or put foil down on the counter, as this will be messy. Trim the top layer of fat from the butt. There will be meat with this and that is ok.
3. Inject the butt with a mixture of half water, half apple juice. A 12 oz glass should be sufficient. This will keep the meat moist during cooking. You can get a simple meat injector from any supermarket.
4. Generously apply ThunderSnout BBQ rub (soon to be available), or any other BBQ rub. There should be enough to cover the butt thoroughly.
5. Put the butt on the grill or smoker at 225 degrees. If you are using a grill, put some wood chips in foil or a smoker box so that you can create smoke. This is key to the flavor.
6. After about 3 hours, slather the butt with ThunderSnout.
7. After 3 more hours, check the temperature of the butt with a meat thermometer. When the butt reaches 165 degrees, wrap the butt in a double layer of foil. Pour 2 oz of water into the foil, slather the butt once more with ThunderSnout, and wrap tightly.
8. Return butt to the grill. After 2 more hours, check the temperature again. When the butt reaches 195 degrees, remove from the grill. A good estimate is 1 hour per pound to reach the target temperature. The meat MUST be at least 190 to pull the pork; any less and the meat will not pull apart.
9. Remove butt from foil and use large serving forks or meat shredders to pull the pork. A good way to tell if it is ready is if you can either pull the shoulder bone out, or if the meat easily pulls away from the bone.
10. Serve with ThunderSnout Original sauce
Snout Asian Dumplings
Get wonton wrappers from your local grocery store (approx. 4” square)
Cook ½ lb frozen shrimp (if you’re allergic to shrimp, substitute chicken) and then chop into small chunks
Take 1 cup waterchestnuts, and ¼ cup bamboo shoots, and chop into coarse chunks
Combine shrimp, waterchestnuts and bamboo shoots.
Create Asian sauce
2 tbsp soy sauce
2 tbsp Snout Original Red
2 tbsp oyster sauce
2 tbsp orange juice
Spread a little sauce on each wonton wrapper. Scoop 1 heaping tbsp of the shrimp combo into an open wonton. Fold each corner into the middle and pinch them all together so it looks like a little package. Spread a little Snout on top and the place in a bamboo steamer.
Cook for 10 min