Tabasco Chipotle Riblets

Tabasco Chipotle Riblets

Plus, Paul from the “Pig Tail Food Flipper” sent me his large 19” and small 12” pig tails to try out. I really like the pig tails and think they are the neatest thing for the grill. I have never seen them in a store and the few odd ones I have are all from yard sales. BBQ is always fun and new toys just add to it.

Paul’s Pigs Tails are different than any I have seen and by far the best.  They are very well made, with a ¼ “stainless steel rod that tapers down to a nicely curved needle sharp point. It is strong enough to lift a whole rack of beef ribs without any second thought.  I am so impressed with them I now feature them on my web site.

The Pig Tail in action on the Tabasco Chipotle Riblets.

Ingredients: Riblets

2 lbs. Mexican marinated Riblets

4 lbs. plain Riblets

Directions:

I brushed 2 lbs. of riblets with my raspberry chipotle BBQ sauce and another 2 lbs. with the Tabasco Chipotle sauce. Then put all 6 pounds on the grill over medium low direct heat (300).  You want to put the potatoes on a few minutes ahead of the riblets. They are almost cooked through, so you are mostly reheating and letting them soak up the hickory smoke. The garlic bread I just laid across the Riblets to warm up.

Preparing Grill: Medium Low Direct Heat

Preheat your grill to medium low heat (300). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Everything is just hanging out in the hickory smoke.

Ingredients: Cheesy Chuck Wagon Corn

1 can (10-3/4 oz.)  Condensed cream of mushroom soup

1 ½ cups sour cream

1 32 oz. pkg. frozen chuck wagon corn, thawed

12 oz. shredded sharp cheddar cheese

3 cups cheese crackers, crushed

1 cup grated parmesan cheese

3 Tbsp. butter, melted

Directions: Cheesy Chuck Wagon Corn

Mix soup and sour cream in a large bowl. Add in the corn and cheddar cheese. Mix until well blended. Pour mixture into a greased baking dish. Combine cracker crumbs, parmesan cheese and butter, sprinkle over the top. Bake at 350 for 50 minutes.

Cheesy Chuck Wagon Corn

We love these things…

Ingredients: for 1 Potato

1 large baking potato

2 strips of bacon crumbled

3 Tbsp. sour cream

Velveeta Cheese cut into squares

3 Tbsp. green onion, chopped

2 Tbsp. chopped cilantro

1 Tbsp. Worcestershire sauce

1 Tbsp. crushed garlic

1 Tsp. coarse black pepper

1 Tsp. chipotle chili powder