COOKING WITH BUB 'N MUTHA'S
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This Month One of Our Paleo Diet Favorites
No Grill BBQ Chicken
This special recipe is for those of us cooped up (No chicken pun intended) for the long Maine winters. Low and slow can be done in the house if you have the time and patience. Which, if you’re cooped up, shouldn’t be a problem!
Having the oven on low and slow for a few hours, also helps heat the house so, we are doing more than just cooking here!
Recommended cuts: We prefer thighs for this, but drumsticks work as well. For large meals, a combo of legs and thighs lets everyone get a bit of their favorite.
Bone-in Chicken (thighs or drumsticks)
Bub n’ Mutha’s Dinah Dust
Set oven to 225 and pre-heat.
Lay thighs and/or drumsticks on a foiled baking pan.
Sprinkle as much of Bub n’ Mutha’s Dinah Dust as you can stand on one side, flip and repeat.
Place in the oven at 225 for an hour.
After one hour, turn the pieces over and repeat for an additional hour.
Depending on the accuracy of your oven, the chicken should be done. Take out one piece and test for doneness and if not done, turn the pieces over again and cook for an additional 45 minutes.
Once they are done, we like to switch to the broiler setting and place the chicken in for 5 to 10 minutes more to really crisp up the skin.
A Review from Canada
Slow Cookin’ Wicked Ribs
Ribs are the official Bub n’ Mutha’s favorite food. But sometimes you can’t plow your way out to the grill to smoke some. If you’re lucky enough to have a smoker, that’s always the way to go, but sometimes you just need a rib fix and the weather don’t seem to want to cooperate. Take matters into your own hands and bring the cookin’ inside.
Ribs - You choose the type of ribs (Our favorite are the biggest rack in the store)
Bub n’ Mutha’s Dinah Dust
Decide however many racks of ribs you want – As long as you have trays to hold them.
Preheat oven to 250 if you can wait 2 hours for your ribs. Choose a higher temp if you want them sooner.
Totally cover the rack with Bub n’ Mutha’s DownEast Dinnah Dust (both sides)
Place on a foil lined baking sheet and into the oven. Cook and turn at one-hour intervals until you see the meat pull back from the bone.
This is our wintertime recipe. For nicer weather or for brave souls, you can do this on a grill (let your coals or wood temps level off so that you’re cooking slower) or in a smoker (and if you have a smoker, we’ll assume you know how to cook ribs.)
Cut each rib and set down and get messy!
Here's the video for making sauce
Bub’s Special Suppah Sauce
Some folks want even more flavor on their fingers and there ain’t nothin’ better than good old barbecue sauce. But, buying that bottled stuff has a lot of “flavors” that were invented in a lab by guys in white coats. I’m thinkin’ Bub n’ Mutha fans can do a lot better. So, let’s make some sauce.
These are proportions for a Small jar 8 – 12 ounces. Keep them the same no matter how much sauce you make. So when it says 1/3 of each, that means use the same amount for the listed ingredients.
2-3 strips of bacon chopped to small pieces
½ Vidalia onion chopped small
1/3 parts catsup, apple cider vinegar, maple syrup
¼ cup spicy brown mustard (after this batch you can change mustard to taste)
¼ cup Bub n’ Mutha’s Dinnah Dust
In a medium sized sauce pan, heat the chopped up bacon until there’s plenty of fat in the bottom of the pan. Add onions and stir until tender.
Pour in catsup, vinegar and maple syrup, mustard and Dinnah Dust. Wisk until well blended. Bring to a boil and then simmer for 20 minutes.
Hint: For different flavor profiles you can add one shot of bourbon (simmer for 45 minutes) or hot sauce to taste.
From Joseph Tuck of Gorham, ME
Recipes from our Fans Using Bub 'n Mutha's
Matt & Kate Cote of WIlmington, NC
Baked Cauliflower & Bread crumbs
Don & Amy Smyth of Plymouth, MA
Beer In The Butt Chicken
Many have heard of it. A Few have cooked it. But no one has made it with such flavor and juiciness. This chicken will be moist, tender and have flavor throughout. Crispy skin and can be cooked anywhere, indoors or out.
You can use a smoker, a grill, or an oven. Anything that generates heat and allows the chicken to stand up will work.
1 Whole Chicken – Any size you want.
Oil of choice. I prefer olive or avocado oil. But vegetable or other cooking oil works fine.
2 heaping tablespoons of Dinnah Dust.
1 can of beer. The darker the better but your choice.
Rinse chicken out totally and pat dry. Rub with the oil of your choice. Be sure to get it on all sides of the chicken since it will be cooking standing up and all sides will be exposed to heat. Take one of the tablespoons of Bub n’ Mutha’s DownEast Dinnah Dust and place it inside the cavity of the chicken. Using the container, sprinkle Dinnah Dust all over the chicken. Break its wings and tuck them behind the back (This helps the chicken remain upright and cooking evenly.) Take the beer and pour out (or drink) half the can. Then toss the second tablespoon of Dinnah Dust into the remaining beer. Insert beer can into the chicken so that it can stand up in a cooking tray, on your grill or in the smoker.
If using your oven, set to 325 and cook for about an hour and 15 minutes (longer if a larger chicken). On the grill or in the smoker cook as you always cook chicken and test for doneness.
Carefully remove the beer can after done (The beer has been boiling so it’s extremely hot.)