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Recipes - Meat And Poultry
Serves 5
Ingredients
1/2 C. All Purpose Flour
Directions
In a small bowl mix together the flour, smoked paprika, cayenne and salt. Place the chicken wings in a large nonporous glass dish or bowl and sprinkle flour miture over the wings until they are evenly coated. Cover the bowl and refrigerate for 60-90 minutes. Heat oil in a deep fryer to 375 degrees F (190 degrees C). the oil should be just enough to cover the wings entirely, an inch or so deep. Combine the butter, tapatio, pepper, garlic powder in a small sauce pan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10-15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in a serving bowl, add tapatio mixture and stir together. Serve & Enjoy! 
Serves 3
Ingredients
1 pound lean ground beef
Directions
Preheat a grill for high heat. In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt. Place the patties on the grill grate, and cook for about 5 minutes per side, until well done. 
Serves 4
Ingredients
4 Skinless, boneless chicken breast halves – cubed
Directions
Preheat grill for high heat. Thread the chicken, onion and bell pepper pieces onto skewers alternately. In a small bowl, mix together your favorite bbq sauce and Tampico’s Cajun seasoning. Set aside. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with Cajun barbeque sauce. Cook, turning and brushing with sauce frequently, for 15 minutes, or until chicken juices run clear.
Serves 6
Ingredients
Directions
Serves 12
Ingredients
Directions
Serves 10
Ingredients
Directions
Place the pork shoulder into a slow cooker and season with Bbq Bro's Carolinas Rub. Pour the vinegar around the pork. Cover, and cool on low for 12 hours. Pork should easily pull apart into strands. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save about 2 cups. Discard any extra. Shred the pork using tongs or two forks and return to slow cooker. Stir in the hot pepper sauce into the reserved liquid. Mix into the pork in the slow cooker. Cover and keep on low setting until serving.
Serves 4
Ingredients
1 cup Bbq Bro's Memphis Style Rub 2 cups Apple Cider vinegar 1/2 cup Yellow Mustard 2 teaspoons Salt 4-5 lbs. Baby Back Ribs
Directions
Wash the ribs and pat dry with paper towels. Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with Bbq Bro's Memphis Rub. Seal the foil and place in the refrigerator for 4-6 hours. Remove from the refrigerator and place sealed packed in a 275 degree preheated oven. Cook for 3-4 hours or until tender. In a medium size bowl, combine the apple cider, yellow mustard and salt. Mix well. Baste both sides of ribs with the vinegar mixture and grill for 5-7 minutes per side. 
Serves 4
Ingredients
2 Tablespoons of Don Francisco's Breakfast Blend
2 Tablespoons Paprika
2 Tablespoons Brown Sugar
2 Tablespoons Salt
1 Tablespoon Tampico's Ground Coriander
1 Tablespoon Oregano, Turkish, Whole
1 Tablespoon Tampico's Garlic Granulated
1 Teaspoon Ground Black Pepper
1 Teaspoon Ground Mustard
2 Bone-in or boneless rib-eye steaks (2 inches thick, 1-1/2 lbs each)
Olive Oil
Salt and Black Pepper
Directions
Combine all spices in a bowl. Preheat oven to 425 degrees F. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto both sides of each steak. Cook the steak until golden brown, about 3 to 4 minutes each side. Flip the steak over, cook for an additional 2 minutes. Brush on 1 teaspoon of coffee rub with olive oil to each side, then transfer to a baking sheet and cook in the oven to medium-rare, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
Serves 16
Ingredients
1 (12 lb.) whole turkey
6 tablespoons butter unsalted, divided
4 cups warm water
3 T. Knorr's Chicken bouillon
2 T. Tampico's dried parsley
2 T. Tampico's dried minced onion
2 T. Tampico's Seasoning salt
Directions
Serves 6
Ingredients
1 T. Olive Oil
1 1/2 C. Chopped Onion
5 Garlic Cloves, Minced
1 Pkg. Tampico's Chorizo Mix
4 oz. Hot Chorizo, diced
2 1/2 C. Water (room temp.)
2 1/2 C. Chicken Broth
1 1/2 C. Dried Chickpeas (garbanzo beans)
2 Bay Leaves, whole
6 C. Escarole, Chopped
1 T. Red Wine Vinegar
1/2 t. Salt
1/2 t. Ground Black Pepper
1/4 t. Cayenne Pepper
Directions
Heat a medium size stockpot over medium-high heat. Add oil to stockpot; swirl to coat. Add onion; saute for 3 minutes. Add garlic and chorizo; saute 2 minutes. Stir in 2-1/2 cups of water, broth, chickpeas, 1 package of Tampico's Chorizo Mix and 2 bay leaves. Cover; bring to a boil than reduce heat to a simmer (low-medium heat) for 10 minutes. Remove bay leaves and discard. Add escarole and remaining ingredients, stirring until escarole wilts. Serve Immediately and Enjoy!    |
