Sweet Heat Barbecue Crab Cakes

Yield: 8 Servings

Ingredients:
2 lbs jumbo lump crab meat
2 lbs back fin crab meat
4 slices raw apple smoked bacon, julienne
2 shallots, chopped fine
4 cloves garlic, chopped fine
1 red bell pepper, small diced
1 green bell pepper, small diced
½ bunch parsley, chopped fine
6 green onions, chopped
Zest and juice of 2 lemons
3 cups mayonnaise
1 cup whole grain mustard
3 cups panko bread crumbs
Salt and pepper to taste
2 tablespoons Golden Flake Sweet Heat Barbecue Spice

1. Pick through crab meat to insure there are no pieces of shell.
2. In a sauté pan, render the bacon until it starts to crisp-up. Add shallots, garlic, and bell
peppers. Cook until tender.
3. Remove from heat and cool. Combine all ingredients in a mixing bowl. Be careful not to
break up the lump crab meat too much. When the mixture holds together, it is ready. Taste and season as needed.
4. Portion the cakes by filling a circle cutter with the mixture. Gently coat the exposed sides
with panko bread crumbs. Pop the cake out of the cutter onto a parchment lined sheet pan.
Wrap and refrigerate.
5. Sear the crab cakes to order in olive oil, finish in the oven.

Chef Jason Bierley

Sweet Heat Barbecue Sour Cream Dip

Ingredients:
16 oz. sour cream
2 1/2 tablespoons Golden Flake Sweet Heat
Barbecue Spice
1. Mix Golden Flake Sweet Heat Barbecue Spice
with sour cream
2. Refrigerate and serve with Golden Flake Dip
Style or Golden Flake Wavy Potato Chips.

Music City Dan*
* Not a member of The Culinary & Hospitality Institute

Sweet Heat Barbecue Potato Soup

Yield: 8 Servings

Ingredients:
4 thick-cut bacon slices
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons salt
9 (about 3 lbs) russet potatoes, peeled and
quartered
2 cups whole or low-fat milk
1 teaspoon Golden Flake Sweet Heat Barbecue Spice
Finely chopped chives (optional)

1. Heat a large skillet over medium-high heat. Place the bacon in the pan, reduce heat to medium, and cook until browned and crisp, about 6 minutes. Transfer to paper towel lined plate. Add the onion, garlic, and 1/4 teaspoon of salt to the pan and cook
until the onion is soft and the garlic is fragrant, about 2 minutes. Crumble the bacon back into the skillet, turn off the heat, and set aside.
2. Bring the potatoes to a boil in a large pot with 4 cups of water and 1 1/2 teaspoons of salt. Reduce the heat to medium and simmer until tender and just starting to break apart, 20 to 25 minutes. Remove from heat. Using a potato masher or wooden spoon, smash the potatoes in the pot with the water until they're mostly broken up (you want to keep some chunky potato bits).
3. Heat the milk in a small saucepan or microwave until hot, add to the potatoes. Stir in the bacon and onion mixture, the remaining 1/4 teaspoon salt and the Golden Flake Sweet Heat Barbecue Spice. Return to the stove, and continue to simmer until the soup
is slightly thickened, about 5 minutes. Sprinkle with chives, if using. Serve hot.

Chef Jason Bierley

Sweet Heat Barbecue Compound Butter
Ingredients:

1lb unsalted butter
3 cloves minced garlic
2 teaspoons Sweet Heat Barbecue Spice
½ oz fresh lemon juice
Salt and pepper (to taste)

Place unsalted butter in mixer and cream until soft. Add lemon juice and mix it until well
incorporated. Add the Golden Flake Sweet Heat Barbecue Spice, garlic, salt and pepper. Continue to mix until all ingredients are incorporated evenly. Place the mixture on wax or parchment paper and roll. Refrigerate until the butter is firm. Cut into desired portions and use on breads and vegetables.

Chef Emil Boackle

Sweet Heat Barbecue Grilled Chicken Thighs

Yield: 8 servings
Ingredients:
8 chicken thighs
1 tablespoon oil
2 to 3 tablespoons Golden Flake Sweet Heat
Barbecue Spice

Rub chicken thighs with Golden Flake Sweet Heat Barbecue Spice. Pour oil over thighs and allow to marinate for 1 hour. Grill over charcoals until done.

Chef Todd Jackson

Sweet Heat Potato Salad

Ingredients:
3 lbs Yukon gold potatoes
2 cups mayonnaise
1 cup chopped green onion
2 tablespoons chopped fresh dill
1cup Dijon mustard
3 tablespoons Golden Flake Sweet Heat Barbecue
Spice
6 cloves chopped garlic
1cup minced shallots
Salt and pepper (to taste)
2 teaspoons olive oil

Chop the potatoes into 2 inch squares and place in cold water, bring them to a boil. When the potatoes are tender drain the water and place them in a mixing bowl, Add the mayonnaise and mustard to the potatoes and mix. Sauté shallots and green onions in olive oil and add garlic (You may do this while the potatoes are boiling). Add the sautéed ingredients, salt, pepper, Golden Flake Sweet Heat Barbecue Spice and dill to the mixture. Stir until evenly distributed.
Refrigerate for at least 2 hrs. and enjoy.

Chef Emil Boackle

Sweet Heat Barbecue Pork Loin

Yield: 8 servings
Ingredients:
4 lbs Pork Loin
1 to 2 tablespoons Golden Flake Sweet Heat
Barbecue Spice

Pre heat oven to 325o Rub pork with Golden Flake Sweet Heat Barbecue Spice. Bake in oven for 1 hour or until internal temperature reaches 145o.

Chef Todd Jackson

Sweet Heat Barbecue Pork Burgers

Yield: 8 Burgers
Ingredients:
2 lbs ground pork (not lean)
2 1/2 tablespoons Sweet Heat Barbecue Spice,
more or less to your taste
4 garlic cloves, minced fine
8 slices Muenster cheese
8 hamburger buns, toasted
1/2 cup mayonnaise
2 tablespoons raspberry jam
Lettuce and Tomato

Gently mix pork, Golden Flake Sweet Heat Barbecue Spice and garlic, until just combined. Form into (1/2- inch-thick) patties. Oil grill rack, then grill patties, covered, 4 minutes. Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to
2 minutes more. Mix the raspberry jam and mayonnaise to make spread. Spread buns with
mayonnaise / jam mixture and assemble burgers with lettuce and tomato.

Chef Jim Colwell

Sweet Heat Smoked
Baby Back Ribs
Ingredients:
4 baby back ribs
Golden Flake Sweet Heat Barbecue Spice

Remove skin from the inside of ribs Rub ribs with Golden Flake Sweet Heat Barbecue
Spice. Smoke ribs for 3 to 4 hours. Suggestion: Smoking temperature should be around 225o to
250o, and fruit wood works best.

Chef Todd Jackson

Seared Salmon with Sweet Heat Pepper Glaze

Yield: 8 servings
Ingredients:
1 small clove garlic-minced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons sweet soy sauce
2 tablespoons Golden Flake Sweet Heat
Barbecue Spice
½ cup chopped jarred roasted red peppers
3 lbs Salmon-portion into eight six ounce
servings
Peanut oil for searing

1. Preheat sauté pan ladle, peanut oil into panallow to become-smoking hot
2. Mix garlic, ½ cup chopped jarred roasted red peppers, red wine vinegar, honey, soy sauce,
extra-virgin oil and 1 tablespoon Golden Flake Sweet Heat Barbecue Spice together.
3. Let portioned Salmon sit in above mixture 5 minutes; turning to completely cover
4. Top Salmon with remaining tablespoon of Golden Flake Sweet Heat Barbecue Spice
Place Salmon 2-3 pieces at a time in sauté pan- sear until well marked, turn and complete other side, finish in over until desired degree of doneness.

Chef Joseph Mitchell

Sweet Heat Grilled Shrimp

Yield: 8 servings, 4 shrimp each
Ingredients:
32 large shrimp
3 tablespoons oil
2 tablespoons Golden Flake Sweet Heat
Barbecue Spice

Coat shrimp with oil and spice. Place Shrimp on hot grill for 12 to 15 minutes or until cooked thoroughly.

Chef Todd Jackson

For more great recipes or to send us your favorite Golden Flake Sweet Heat Barbecue Spice Recipe, go to goldenflake.com/recipes/html or
post at facebook.com/GoldenFlake

Thanks to:
www.jeffstateonline.com/chi/Default.htm