COOKING WITH BUB 'N MUTHA'S
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How can you enjoy great BBQ when you're cooking for one?
Mutha's Wings That Bite Back
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 know wings are hard to find and priced crazier than ever before. You can do this recipe with whole wings or pre-cut to drumettes and flats.
Bone-in Chicken Wings
Bub n’ Mutha’s Honey 'n Heat
Cooking oil (your choice)
1. Set oven to 225 and pre-heat.
2. Mix oil, soy sauce and 1 TBL. Bub 'n Mutha's Honey 'n Heat until well bended.
3. Pour over wings in a ziplock bag or vacuum seal bagor small container that has a locking cover. Shake till all the wings are covered and let sit for a minimum of 2 hours in the fridge.
3. For indoors, place wings on a baking sheet. Sprinkle as much of Bub n’ Mutha’s Honey 'n Heat as you can stand on one side.
4. Place in the oven at 225 for an hour. After one hour, turn the pieces over and sprinkle more Honey 'n Heat on the new side repeat for an additional 45 minutes to an hour.
5. If using a grill, I prefer to let the wings cook a while indirectly away from the charcoal. For a smoker, do what you usually do, however, with grill or smoker, put the Honey 'n Heat on both sides before placing them on the grate.
Once they are done, we like to switch to the broiler setting and place the chicken in for 2 to 3 minutes on each side 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!
Simply put, it's our spin on an Alabama White Sauce that has a bit of a blush and a bite.
1 cup mayo
1/4 cup apple cider vinegar
1 tsp Lemon Juice
3 Tbl of Bub 'n Mutha's Honey 'n Heat
Simply blend all ingredients together and pour into a lidded jar. Place in the fridge overnight to really marry the flavors. Each mix should last about 2-3 weeks in the fridge. Excellent drizzled over any chicken, mixed with cabbage for a spicy coleslaw or even as a dip for wings.
WHAT PEOPLE SAY
I just brought the Winter Harbor mix and love it on my grilled chicken - even put some on my green beans with a honey mustard sauce & caramelized onions- yum. Need more ideas/recipes for this mix!
Hey John, Madonna MXXXXX here...I was introduced to your fantastic product through my dear friend Hayley PXXXt...she give me a bottle last summer, which I immediately tried and immediately fell in love...OMG, the flavor is amazing!! I don't understand how one seasoning can take on the taste of so many different food stuffs...wow...whatever it is, it works...I have shared with everyone I know...I was purchasing my product at Reny's, but with the COVID had to find another source haha Hayley said go to THE source...didn't know I had that option!! Anyway...so happy I found your product, I will definitely keep passing the word around, most assuredly a lifetime user...and I also look forward to trying out your Barbecue this summer after things open up...really good stuff!!
Watch the sauce creation in action
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.
1. 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.
2. 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.
Bub's Best Side Dishes
When you're inviting the gang over for a great day of BBQ, what comes off the grill is definitely important, but many times, the side dishes help make the day. Watch and discover some of the versatility of Bub 'n Mutha's flavors to enhance any side dish. See why we just might be the best seasoning for side dishes.
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 Bub n' Muthas Dinnah Dust
1 can of beer. The darker the better, but your choice
1. 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.
2. 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.
3. 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.
4. 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.
5. Carefully remove the beer can after done (The beer has been boiling so it’s extremely hot)
The Pickled Mutha's Margarita
Into a shaker filled with ice add in these proportions:
1 shot tequila
1/4 shot Grand Marnier
2 ounces margarita mix
Sprinkle Bub 'n Mutha's Honey 'n Heat over the ice.
Shake it up. Pour and enjoy!!! For a real kick, rim the glass with the same Honey 'n Heat!
Fan Photos Using Bub 'n Mutha's
From Joseph Tuck of Gorham, ME
Don & Amy Smyth of Plymouth, MA
Matt & Kate Cote of WIlmington, NC
Baked Cauliflower & Bread crumbs