Sugar Crunch Ribs

Baby Back Ribs

2 Cups or brown sugar per slab

Evan's Spices

Root Beer BBQ Sauce

First things first, lets get a beer and take a big swallow. Now, cover the ribs with Evans Spices, then take the brown sugar and really cover them. Cake the sugar on where it is about 1/8 thick, it will seem like way to much but trust me it is alright. Let them sit for about 30 minutes while you set the grill up for indirect grilling and knock back a couple more beers. Put the ribs on and start the Root beer BBQ sauce(see sauce section).

Mix the first ingredeints 16 oz root beer, 1/2 cup of apple cider vinegar, soy sauce and worchestshire sauce, 1 cup brown sugar, 1/8 cup hot sauce and Evan Spices. Cook on low heat until all of the sugar and the spices are dissolved. Baste this on the meat every 30 to 45 minutes for 2-3 hours at 225 degrees. In the mean time, have a sip of some something alcoholic.

When the ribs pull back from the bones about a 1/2 inch add the ketchup to the root beer sauce. Give one good baste to the ribs with the sauce and cook for about antother 30 mintues. Pull off and enjoy with some moon shine if you got any, kidding, thats illegal.

Middle Burgers

1 lb of burger meat(Venision in this case)

2 TBS Evan Spices

Slices of Cheese

2 eggs

1/2 chopped onion

5 to 7 slices mushrooms

pepper

salt

Worcestershire Sauce

Soy Sauce

Olive oil

balsamic vinegar

Bacon(optional)

Bread or buns

Add meat, eggs, Evans spices, 1/8 cup of chopped onions, Worcestershire sauce in a bowl and mix thoroughly with hands. Shape the patties into very thin patties. Put the cheese on top of one of then place another patty on top of that. Place on grill, do not press the patties and try to only turn them over too much. twice if at all possible. Leave them on for the longest at first(this depends on the heat of your fire), this helps to keep them from breaking up.

Add the olive oil in a pan, sautee onions for 5 to 8 minutes. Then add Mushrooms and cook turning slowly for 2 minutes, add balsamic vinegar and salt and pepper to taste.

Open beer, toast bun(bread) put burger and mushroom and onions(add Bacon if you have any) and homemade BBQ sauce.

The venison was a great treat and I added 2 eggs instead of 1. This is because the venison is so lean it will break up much easier(thanks Randy).  A nice different way to cook good ole burgers.

Pork Tenderloin

1 tenderloin

1/4 cup of Evan's spices

1/2 cup of apple cider vinegar

Mix the vinegar and Evans Spices in a ziplock and let sit for 3 to 5 hours at room temp. Set your grill up for indirect grilling (see methods). Cook at 200 to 250 for about 1 hour or when the internal temp reachs 145 for medium rare but do not let it exceed 155. Take the loin off the grill, wrap it in aluminum foil and let it sit for 15 minutes. The meat will cook a little longer in the foil. It is very important not to over cook a pork tenderloin because it will become dry very quickly. Cut the tenderloin in 1/4 to 1/2 inch slices and serve. 

Smoked brisket on the Komodo Joe

1 brisket

1 cup soy sauce`

1 cup Worcestershire

1 cup vinger (apple cider is best but most will work)

1/4 to 1/2 cups of Evans Spices

1 cup honey

Directions-  Marinate brisket for up to 4 to 6 hours in soy sauce, worcestershire, and vinegar. Remove from marinade and rub in a generous amount of Evan's Spice on the meat. Pour the honey over the meat after you place on grill. Grill at 210 to 225  temp for 5 to 15 hours depending on the size of the brisket. Usually about 1 to 2 hours per pound.  To make it easy, use a meat thermometer that can sit outside the grill so you can always see your temp. Cook to 175 temp for rare or 195 to 205 for more done.

Slice against the grain and enjoy.

See sauces section for a BBQ sauce.