Macdaddy Mauro Bbq Boneless Riburger Recipes

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BBQ TOWER



BBQ Tower image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h45m

Yield 8 to 10 servings

Number Of Ingredients 6

4 pounds boneless, skinless chicken thighs
4 ounces your favorite BBQ rub seasoning
1 cup low-sodium chicken stock
2 tablespoons extra-virgin olive oil
2 pounds fresh kielbasa ("white" kielbasa) links or fresh sausage links
Your favorite BBQ sides, such as BBQ sauce, corn on the cob, sweet rolls, pickles, coleslaw, potato salad, chips and pretzels

Steps:

  • In a large baking dish, arrange the chicken in a single layer and sprinkle with the BBQ seasoning. Toss to coat. Cover and refrigerate overnight or up to 24 hours.
  • When ready to cook, position the oven racks in the top and bottom levels. Clip 2 medium metal binder clips 12 to 14 inches apart in the center of the top rack of the oven, positioning them so that the clips are facing each other and the handles of the binder clips are hanging downwards. Preheat the oven to 325 degrees F.
  • Heat a small cast-iron skillet on the stove until searing hot. Add 2 cups dry cherry wood chips to the skillet and let the chips start to smolder and smoke.
  • Remove the baking dish with the chicken from the refrigerator and drizzle the stock and olive oil over the chicken.
  • Leaving the kielbasa connected in links, lightly prick each link with a skewer or the tip of a sharp knife. Drape the kielbasa links over a 16-inch-long, 1/4-inch-thick wooden dowel.
  • Place the baking dish in the center of the bottom rack of the oven, directly underneath the binder clips. On the top rack, carefully slide the ends of the dowel through the handles of the binder clips so that the sausages are hanging above the baking dish. Note: You can also lay the sausages directly on the top oven rack, in the center.
  • Place the skillet with the smoking wood chips on the bottom rack next to the baking dish.
  • Bake until the chicken is very tender, about 1 hour and 15 minutes. Remove the sausage and the chicken from the oven. Use two forks to shred the chicken, and taste for seasoning. Transfer to a large bowl and drizzle with the remaining juices in the baking dish. Slice the kielbasa on the bias into 1-inch-thick pieces and transfer to a bowl.
  • Build the meat tower with the chicken, kielbasa, BBQ sauce, corn, sweet rolls, pickles and your other favorite BBQ sides.

MACDADDY MAURO BBQ BONELESS RIBURGER



MacDaddy Mauro BBQ Boneless RiBurger image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 small sub rolls
Unsalted butter, softened, for grilling the rolls
2 pounds ground pork
1 tablespoon homemade or store-bought BBQ rub
Oil, for oiling the grill grates
1 cup of your favorite BBQ Sauce, plus extra for sandwiches
12 dill pickle slices
1 small red onion, thinly sliced

Steps:

  • Preheat a grill for cooking at medium-high heat.
  • Split the rolls and spread the cut sides with the butter. Grill until toasted and golden, about 2 minutes.
  • Mix the ground pork with the rub in a bowl until just combined. Form into 4 rectangular patties, slightly larger than your rolls.
  • Lightly oil the grill grates. Place the patties on the grill and cook for 3 minutes. Flip the patties and baste with barbecue sauce. Cook until charred on the other side, another 3 minutes. Continue this process multiple times, flipping and basting about every 3 minutes, until both sides are glossy and charred and the internal temperature hits 165 degrees F, 5 to 8 minutes.
  • Place the patties on the rolls and top with the dill pickles, red onions and additional barbecue sauce, if desired.

BBQ CHICKEN FAJITAS



BBQ Chicken Fajitas image

Nothing says summer like BBQ chicken, but if you're looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

1 pound chicken tenders
3 tablespoons BBQ rub seasoning
3 tablespoons extra-virgin olive oil
1 Maui or sweet onion, halved and sliced into 1/2-inch strips
1 orange bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
1 red bell pepper, stemmed and seeded, then sliced into 1/2-inch strips
1 poblano pepper, stemmed and seeded, then sliced into 1/2-inch strips
1/2 teaspoon kosher salt, plus more as needed
1/2 cup crema
1 chipotle from canned chipotles in adobo, minced, plus 1 tablespoon adobo sauce
1/2 teaspoon garlic salt
1/2 cup barbecue sauce
3 tablespoons lime juice
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Eight 6-inch flour tortillas
Avocado oil, for toasting the tortillas
Lime wedges
Kosher salt
Avocado slices
1/2 cup fresh cilantro leaves

Steps:

  • Marinate the chicken tenders in a medium bowl by sprinkling the BBQ rub seasoning over the chicken to coat. Cover and refrigerate for 1 hour.
  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions, peppers and salt. Toss to coat in the oil. Cook, stirring occasionally, until the peppers and onions are softened and starting to char, 8 to 10 minutes.
  • While the onions and peppers are cooking, make the crema: Whisk together the crema, chipotle, adobo sauce and garlic salt. Set aside.
  • Prepare the sizzle sauce: In a small bowl, whisk together the BBQ sauce, lime juice, vinegar and Worcestershire sauce. Set aside.
  • Remove the peppers and onions to a bowl and set aside. Return the skillet to medium-high heat. Add the remaining tablespoon olive oil and the chicken. Sear until golden brown, 2 to 3 minutes per side.
  • Add the peppers and onions back to the skillet with the chicken. Toss to combine and cook until the vegetables are sizzling, about another minute. Add the sizzle sauce to the hot skillet, over the chicken and vegetables. Using tongs, toss to completely coat. Cook until the sauce starts to caramelize and the chicken is cooked through, another 1 to 2 minutes.
  • To serve: Heat the tortillas on a griddle pan lightly greased with avocado oil until warm. Stack in a tortilla warmer or wrap in foil or a clean kitchen towel as they are done.
  • Build the fajitas by placing the chicken topped with peppers and onions in the center of each tortilla. Squeeze some lime juice over the filling and season with salt. Top with the avocado, crema and cilantro. Serve.

MEGA MEAT RUB



Mega Meat Rub image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 7

1/4 cup kosher salt
1/4 cup coconut sugar
1/4 cup chili powder
1/4 cup smoked paprika
1 tablespoon granulated garlic
1 tablespoon plus 1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Steps:

  • In a medium bowl, whisk together the salt, coconut sugar, chili powder, smoked paprika, granulated garlic, black pepper and cayenne until well combined.
  • Use as a rub on your favorite protein.

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