Chicken Lollipops

by | Wednesday, September 26, 2018 | 0 comment(s)

The ingredients for Chicken Lollipops are simple:1.The amount of chicken legs you desire to prepare/serve. In the case of this recipe, we prepared 26 legs.2.Your favorite rub/seasoning. For this presentation, we utilized "Thriller Rub" from Flaps20.3.Your favorite BBQ Sauce. For this presentation we coated half of the legs in "Texas Pepper Sauce" (Flaps20) and the other half in "Dr. Pepper BBQ Sauce" (Bootleggers Modern American Smokehouse)Preparing the Chicken Lollipops can be tedious and time...

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Flaps 20 Mojo

by | Sunday, September 23, 2018 | 0 comment(s)

Flaps 20 Mojo 3 Whole Oranges/ 3limes/ 1/4 cup lime juice/ 1/2 cup orange juice 2 yellow onion/ 2 tsp cumin/ 2 tsp chili powder/ 2 tsp salt/ 2 tsp peppercorn/ 2 tbls garlic/ 1/4 cup olive oilIn large bowl combined sliced orange, limes and onions, add seasoning and then wet ingredients. Mix well and add your chicken and top with ice to keep cool. Let set for 2 hrs - or overnight then remove from liquid and grill or smoke to enjoy the best Mojo Chicken Ever.... ...

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SPAR Grilled Salmon and Sauteed Asparagus With Spinach and Bacon

by | Sunday, September 16, 2018 | 0 comment(s)
SPAR Grilled Salmon and Sauteed Asparagus With Spinach and Bacon

Ed and Barb from Vancouver, WA love using SPAR Korean Knockout rub on grilled salmon! Not being one to shy away from a gourmet meal, I thought I would give it a try and see for myself. I was not disappointed! The salmon cooked in 5 minutes, and picked up a nice smoke flavor from the grill. Thank you for another great recipe to add to the cookbook, we love learning new ways to enjoy Flaps 20.SPAR Grilled SalmonApply a liberal coating of oil to both sides of each filet to keep from sticking to...

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Pulled Pork Taco W/ Spicy Mayo

by | Thursday, September 13, 2018 | 0 comment(s)

10-12lb Pork Butt / 1/2 cup mustard / Thriller Rub / Chili Powder / Flour Tortillas / Cabbage / Onion / Tomato / Cilantro / Limes Coat the Pork Butt with Mustard then season with Thriller Rub, Throw it in the smoker @ 235-250 degrees (I use a mix of Hickory and Mesquite) for 6-8hrs, remove and sprinkle with Chili Powder and wrap tightly in foil, cook for another 2- 4hrs until internal temp is 190-195deg. Prepare your toppings by slicing the tomatoes, onions, cilantro, limes and cabbage . Remove...

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