BBQ Recipes

Cajun Rub

• 2 tablespoons paprika
• 2 teaspoons Kosher salt
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 2 teaspoons cayenne
• 1 1/2 teaspoons ground white pepper
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry thyme leaves (rubbed)
• 1 teaspoon oregano leaves

1. Mix all ingredients and keep stored in an airtight container.
2. Enough for 2 4-5 lb whole chickens.
3. Inject chicken with Cajun Injection.
4. Sprinkle Chicken with Cajun rub and grill indirect at 275F for 45 mins– 1 hour or until the temperature of the breast is 160F

Cajun Injection

• 1 cup Apple Juice or Cider
• 2 tbsp liquid crap shrimp boil concentrate
• ¾ cup honey
• ½ cup Diva Q Cajun Rub
• ½ cup clarified butter

1. In a small saucepan bring all ingredients to a simmer until the honey has liquified. Cool slightly then inject into a chicken using a checkerboard pattern of coverage.
2. Enough for 2 4-5 lb whole chickens.

Pimento Potato Salad

• 2 lbs mini potatoes sliced in half
• 1 cup real mayonnaise
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped red onion
• 1/2 cup sweet pimento paste
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp dried mustard powder

1. Place potatoes in a microwave safe bowl and cover with plastic wrap. Microwave on high for 8 minutes or until the potatoes are fork tender. Set aside to cool. In a medium sized bowl whisk together mayonnaise, celery, onion, pimento paste, mustard powder, salt & pepper.
2. Add cooled potatoes to the mayonnaise mixture and cover with plastic wrap. Refrigerate for at least 4-6 hours prior to serving.
3. Serves 6

Vegetable Kabobs

• 2 red onions
• 1 red pepper
• 1 yellow pepper
• 1 zucchini
• 12 mushrooms
• 12 cherry tomatoes
• 1/4 cup extra virgin olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 tsp granulated garlic
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

1. Cut and seed peppers into wedges. Cut onions into wedges. Cut zucchini and 1/2” pieces. Thread vegetables onto flat metal skewers. Brush extra virgin olive oil onto skewers then sprinkle them with garlic, salt and pepper.
2. Grill on medium high heat for 8-10 minutes turning often and until the vegetables are lightly charred and tender. Right before serving sprinkle with parmesan cheese.
3. Serves 6
4. Note: You can add cubes of chicken, pork, beef or tofu to these skewers for a complete meal.
5. If using wooden skewers soak the skewers in water for 1/2 hour prior to assembling and grilling.