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GRILLIN' TIPS AND RECIPES Welcome! This page is dedicated to the "how-to". Interestingly enough, we've got real live sure-as-shootin' Certified Competition BBQ judges right here on staff! Below you'll find tips, recipes and hints tried and true from these experts. Browse on, and see what they have to sa. Once yer cookin' with Miners Mix, send us your SIMPLE recipes using Miners Mix products. We're REALLY into simple and easy, so if your recipes are simple enough, we'll give 'em a try. If we like 'em, we'll post 'em to this page and send you 5 packs of your choice of Miners Mix seasoning blends. |
Barbecue Sauce Take it from a genuine Certified Competition BBQ judge (really! We have the certificates that prove it): For real competition flavor, add about a tablespoon of sesame oil to your blended homemade barbeque sauce. The sesame oil adds a depth of flavor to your BBQ sauce that you'll only have dreamed about. |
Chorizo Dip Next time you're a lookin' for a chip dip that's somethin' different, try this: Per package of chorizo mix use a 30 oz can refried beans and 1 qt sour cream. Heat the beans slightly to soften, stir in sour cream and an entire package of mix. Blend well. You might like it warmed up a little in the microwave. Dang Tootin' Goldfield Good! |
Garlic Cheese Bread Ideas Sprinkle dry mix on baked potatoes with butter or blend a package with mashed potatoes for a great change from the same old traditional mashed potatoes. Sprinkle dry mix on buttered, cooked vegetables. Especially good on broccoli, and brussel sprouts. |
Garlic Cheese Dip Blend package with ½ cup sour cream and ½ cup of mayonnaise for a tasty, garlic-y cheesy, chip dip. Garlic Cheese Dip is also great on baked potatoes as a change from sour cream and wonderful with artichokes and cooked asparagus. |
Fish Marinade Grillin' and Tips Most important thing is don't over marinate your fish! This is from a real saltwater fisherman. Fresh fish has a wonderful delicate flavor that's easy to overpower if you soak it too long in any marinade. We leave our salmon or tuna in the marinade only about 10-15 minutes in order to retain the delicate flavor. The best fish is FRESH FISH!! If you can't get FRESH FISH then use flash-frozen fish. Folks that don't like fish have usually never eaten FRESH. Catch it yourself, buy it from a reputable fish market, or from one of those warehouse superstores that have very high turnover of their fish and restock every day. Don't buy thawed fish from some grocery store where its been sittin in the meat section for maybe a week or so, wrapped up like a cut of beef. That's not FRESH. If you have to buy it from a grocery store, buy it from a place where the fish is behind a glass display and sitting on ice. If you can, ask to smell it. If it has a STRONG fishy odor, pass on that fish because it's not FRESH. Really FRESH fish has little to no odor. Many folks who claim they don't like fish have simply never had FRESH fish and think all fish smells fishy. You'll find that if they'll try it, they'll like your fish with this marinade and FRESH fish! So, do we think FRESH is important when cooking fish? |
Fish Steaks Grilling salmon or tuna steaks is a much easier because the fish is in smaller sized units surrounded by the skin that tends to hold everything together better than fragile fillets. Miners Mix Salmon Marinade contains ample olive oil that should reduce or eliminate sticking of the fish to the grill. If you're not using a marinade with oil, then you may want to coat your steaks with olive oil to avoid sticking of the meat to the grill. One wide spatula should be adequate for most steaks and aluminum foil is still a no no! When turning the steaks, use care and a gentle touch so the steak doesn't fall apart. Wider spatulas work best for both steaks and fillets. |
Fillets If you use fillets with skin, there's no need to even de-scale the fish. Marinate the fillet for 10-15 minutes, then drizzle the skin side with a little additional marinade and immediately place skin side down on the hot grill (aluminum foil is a no no!). You can drizzle a little marinade over the meat side that's facing up, if you have a mind to. Let cook for a few minutes, then use TWO spatulas to CAREFULLY turn the fish over GENTLY. Two spatulas provide a nice wide surface to GENTLY support the fish while CAREFULLY flipping and the wide surfaces help prevent the fillet from falling apart. Once the fish is GENTLY flipped, the skin and scales will easily peel off and can be discarded. The exposed meat can then be basted with a little additional marinade for best flavor. Be wary of flareups though because the marinade contains olive oil. Finish cooking to desired doneness then GENTLY lift with two spatulas onto a serving plate and enjoy! |
Grilled Mushrooms Wash mushrooms and cut in half or quarters if they are large. Drizzle mushrooms with olive oil. Sprinkle liberally with Miners Mix Steak Rub. Skewer and grill, or place in a Big Green Egg Porcelain Cooking Grid over about 325-400 degree heat. Turn occasionally and grill until done; when mushrooms are soft, juicy and somewhat golden brown. |
Miners Mix BBQ Pork Butt The Day Before: Rub pork butt liberally with Miners Mix Maynards Memphis Rub. Apply rub heavily! Wrap in plastic wrap and refrigerate overnight. The Next Day: Prepare grill for indirect cooking and control heat to maintain temperature between 220 to 250 degrees. Add smoking wood and place rubbed pork butt on grill, over a pan to catch juice and grease. Smoke for at least 6 hours, longer if desired. Remove from grill and wrap tightly with aluminum foil. Place wrapped pork in baking dish (it will produce lots of tasty juice!) and bake in oven or grill at 300 for another 2-3 hours until the pork is tender and shreds easily. Save juice and refrigerate to remove grease. Save congealed grease and juice separately in freezer. Substitute grease in place of butter or margarine in any recipe where you might desire a nice smokey flavor (think Stove Top Stuffing, or boxed au gratin potatoes). Use juice to cook rice or use in any recipe that calls for water in which you may want a nice smokey, meaty flavor (like Stove Top Stuffing). |
Mexican Au Gratin Potatoes Prepare Au Gatin potatoes according to the directions on the box. While blending the dried potatoes and cheese powder according to directions, add about a quarter pound of uncooked chorizo (Miners Mix dry chorizo mix blended with ground beef, vinegar, and water). Stir well to distribute chorizo throughout the potato mixture. Cook as directed on box. |
Miners Mix Jalapenos Blend one package of Miners Mix OMGarlic! Cheese Spread Mix with one 8 oz softened package of cream cheese or Neufchâtel cheese. Remove stem from jalapenos and slice in half lengthwise. Remove seeds and membranes holding seeds. Fill split chiles with cream cheese/Miners Mix spread. Place filled chiles on grill and cook at about 325-400 until the bottom begins to show dark or golden brown and filling is soft. Remove from grill, let cool for a few minutes and eat greedily with a good beer at hand! |
Grilled Pineapple Fresh Pineapple tastes best for this. Remove skin from pineapple and slice into about ½" slices. Place directly on grill and dust lightly with Miners Mix Wholly Chipotle Seasoning and Rub. Grill until the slices begin to turn golden brown. |