• 375 GR flour
• 2 TBS baking powder
• ⅜ TSP baking soda
• ½ TSP salt (1 TSP if using shortening)
• 3 TBS butter (cold)
• 3 TBS bacon fat or shortening (cold)
• 12 OZ buttermilk (chilled)

Oven: 450° F

1. Stack two sheet pans together to help slow down the browning of the biscuit bottoms. Line with parchment paper.
2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and bacon fat or shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt).
3. Make a well in the center and pour in ~6 OZ of the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Add more of the chilled buttermilk if it seems too dry.
4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
5. Press into a ¾” thick round. Cut out biscuits with a 2½” hexagonal cutter, being sure to push straight down through the dough. Place biscuits on stacked sheet pans so that they almost touch.
6. Reform scrap dough, working it as little as possible and continue cutting.
   • Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.
7. Brush tops lightly with buttermilk.
8. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Yields ~12 biscuits.

• 2 C water
• ½ C apple cider vinegar
• ½ C dark molasses
• ½ C stock
• 6 OZ canned tomato paste
• 1 TBS yellow mustard
• ⅔ C brown sugar (packed)
• 1½ TSP liquid smoke
• 2 TSP salt
• 2 TSP pepper
• 1 TBS Worcestershire Sauce
• 1 TSP chili powder
• 1 TSP onion powder
• 1 TSP garlic powder
• 1 TSP paprika

• Combine all of the ingredients for the sauce in a medium saucepan over medium heat.
• When it comes to a boil, reduce heat to low and simmer, stirring often, for 45 to 60 minutes or until sauce is thick.

• ½ C stock
• 2 TBS apple cider vinegar
• 1 TSP Worcestershire sauce
• ½ TBS honey

1. Combine all ingredients for the braising liquid and microwave on high for 1 minute.  Stir to combine.  Set aside until needed.
2. You will use ~¼ C of braising liquid per foil “pouch”.  Adjust the recipe accordingly.

• 2 TBS paprika
• 2 TBS kosher salt
• 3 TBS raw sugar
• 2 TBS raw brown sugar
• 1 TBS ground cumin
• ½ TBS chili powder
• 1 TBS freshly ground black pepper
• ½ TSP cayenne pepper
• 1 TBS onion powder
• 1 TBS garlic powder
• 1 TBS celery salt
• 1 TSP dried oregano
• 1 TBS coriander

1. Combine ingredients and apply to meat.
2. Good for ~2 racks of ribs or a small brisket.

• ½ LG red onion (minced)
• 6 cloves garlic (minced)
• 2 serrano chilies (seeded and minced)
• 2 bottles of dark beer
• 1 OZ dark brown sugar
• 2 bay leaves
• Salt and freshly ground pepper (to taste)

1. Place all ingredients in a medium saucepan, season with salt and pepper and cook over medium heat for 15 minutes.
2. Remove from the heat and let cool slightly.

• 1½ C brown sugar
• 1½ TBS garlic powder
• 1 TBS kosher salt
• ½ TSP cayenne pepper
• 2 TBS lemon pepper
• 1½ TSP chili powder
• 1 TSP black pepper

• This is a good all-purpose rub, but is especially well suited to brisket. Mix, rub thick and let set. This volume of rub barely covers 1 large full brisket. If you don’t have the full brisket, this will do fine.
• Using this recipe as-is, there is little pepper taste or heat to the meat – adjust as needed. Also, it tends to be lacking in salt, play with that – get your flavor to taste before adjusting the salt, it should taste too salty but remember that cooks off with the grease. If you are not brining the meat, you may not need to adjust the salt higher.

• 1 TBS Canola Oil
• ½ onion (minced fine)
• 4 cloves garlic (minced fine)
• 1 C catsup
• ¼ C brown sugar
• 4 TBS Distilled Vinegar (less to taste)
• 1 TBS Worcestershire sauce
• 4 OZ molasses
• 2 TBS chipotle adobo sauce (the sauce in cans of “chipotle peppers packed in adobo sauce”)
• Dash Salt

1. Heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes or until clear and tender, stirring, being careful not to burn.
2. Reduce heat to low. Add all remaining ingredients and stir.
3. Allow to simmer 20-30 minutes.
4. Taste after simmering and adjust whatever ingredient it needs (more spice, more brown sugar to cut the spiciness, salt, etc.)

Yields 1 pint of sauce.

• 3 QT hot water
• 1½ QT cool water
• 3 QT ice cubes
• 16 OZ blackstrap molasses
• 1 LB kosher salt (by weight)

1. Combine the hot water (you don’t have to boil it, just get it hot enough to easily dissolve the salt – just before simmering) and kosher salt, and stir until the salt dissolves completely.
2. Add the molasses, stirring to combine.
3. Add the cool water and stir.
4. Add the ice and stir until the ice is dissolved and the mixture is cool.
5. Add the meat to your brining vessel of choice and pour in the brine, covering the meat. If necessary, weigh down the meat to ensure that it is fully immersed in the brine.
6. Cover and set in a cool dry place for approximately 10-12 hours (less for smaller volumes of meat).
7. Remove the meat from the brine, rinse and pat dry. Allow to sit at room temperature for at least 1 hour prior to cooking.

This brine is perfect for beef and pork.

Suggestions for brining vessels:

• A 5-gallon bucket placed in an ice-chest surrounded by ice, or in a large fridge works very well.
• Doubled-up disposable turkey oven bags (or 20 QT garbage bags) will fit the 5-gallon bucket perfectly and avoid the need to scrub and sanitize after. If you triple-up the garbage bags, it’s strong enough to put the whole thing in a cooler without the 5-gallon bucket and cover directly in ice.