Thursday, August 13, 2015

Demo Thursday Aug 13 2015

Cheeseburger with Widmer's 2 year cheddar - season with Howling Wolf Land & Sea Rub before cooking as if using salt & pepper. Top with any of my BBQ sauces instead of ketchup. My favorite is the Extra Spicy.
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Sweet corn - sprinkle Howling Wolf Land & Sea Rub on corn after cooking, with or without butter.
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Howling Wolf BBQ bloody Mary -
in a rocks glass with ice
1 shot Vodka or Gin
1/2 shot Howling Wolf Extra Spicy BBQ Sauce
1 dash Celery Salt
1 tsp Jalapeño Juice
Fill glass with V-8 or Tomato Juice

Finish with a Jalapeño, lemon, and/or your favorite spicy garnish.

Tuesday, August 11, 2015

Demo Tuesday Aug 11

Chicken with original Howling Wolf Dry Rub (black label) -
Liberally coat chicken breast with Howling Wolf Dry Rub. Let sit 10-15 minutes. Sauté in a pan or cook on the grill over high heat.
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Black beans with Land & Sea Rub - heat 1 can of black beans on stove (16 oz) add 1  teaspoon Howling Wolf Land & Sea Rub and 1/4 chopped white onion
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Toss lightly sautéd mixed vegetables with Extra Virgin Olive Oil and spicy Howling Wolf Mediterranean Rub (use as salt & pepper)
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(not pictured) Slice cucumber either in rounds or lengthwise. Sprinkle with juice of 1/2 lemon and 1 teaspoon Howling Wolf Land & Sea Rub
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(not pictured) toss air popped popcorn with a spoon of coconut oil and Howling Wolf Land & Sea Rub to taste.

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Friday, August 1, 2014

Vegan Veggie Kabobs with tofu and Howling Wolf Cranberry Orange BBQ sauce






















All of my BBQ sauces and dry rubs are vegan friendly, so they are a great choice when serving up veggies to your meatless friends!  My Cranberry Orange BBQ sauce chars up nicely on the grill, it is the best sauce to use for kabobs of any kind.

Sunday, June 1, 2014

Spicy Howling Wolf Bloody Mary

Spicy Howling Wolf Bloody Mary
Try this easy recipe for the perfect Bloody Mary.

in a rocks glass with ice
1 shot Vodka or Gin
1/2 shot Howling Wolf Extra Spicy BBQ Sauce
1 dash Celery Salt
1 tsp Jalapeño Juice
Fill glass with V-8 or Tomato Juice


Finish with a Jalapeño, lemon, or your favorite spicy garnish.

Sunday, March 16, 2014

Howling Wolf Sweet & Sour Chicken

I live in a small town, with no good Chinese food anywhere close by. That means if I want it, I need to make it myself at home. I was pleasantly surprise to discover my Howling Wolf Cranbery Orange BBQ Sauce , when combined with the red onions and green peppers in this dish, makes an excellent traditional tasting sweet & sour glaze. The flavor combinations this dish creates give you a beautiful, fresh tasting meal, with no MSG, preservatives, or any other unnecessary filler. And it is so easy!

20 oz chicken thighs
1 lg  green pepper
1 lg red bell pepper
1 med red onion
1 bunch green onion
vegetable oil for sautéing
2-3 cups (before cooking) white short grain rice (sushi rice, Rose, Cal Rose)
1/3cup Howling wolf Cranberry orange BBQ sauce
optional soy sauce and sesame oil

Start cooking the rice per the package
Large dice the peppers and onions and set aside in one bowl
Slice the chicken in strips and set aside. Optional lightly coat with the soy sauce and sesame oil.
Heat sauté pan on high and add the chicken and lightly brown. 
Add peppers and onions and heat through.  (you still want them crunchy)
Add the Howling Wolf Cranberry Orange BBQ Sauce and coat the ingredients.  Serve with the rice and top with the green onions. 
Remember for best results,  the whole cooking takes a very short time and is on high heat the entire time. 
The chicken can be substituted with shrimp too 

If you discover a great use for Howling Wolf BBQ sauces or Rubs, please feel free to share!  I love to hear your suggestions.  Be sure to follow me on Facebook to get updates on my new recipe ideas.  http://facebook.com/hwBBQ


Thursday, February 20, 2014

Oven Roasted Baby Back Ribs

Cooking baby back ribs in your oven can be a satisfying way to get your bbq fix in the middle of winter or when you don't have a lot of time.  My technique is fast and easy, you will be licking your fingers in no time.

Baby back ribs are very tender ribs, so they do not need to be cooked long in the oven  Cooking them for a long time, other than smoking, will just dry them out.

I also do not recommend  boiling them in any type of liquid first.  Doing this will only rob the meat of flavor and the texture will be all wrong.  Well cooked ribs should have a little pull to them. Technically you don't want the meat to fall off the bone, the meat should pull cleanly off the bone with a little bit of resistance.

preheat your oven to 400 degrees

Season the ribs with salt and pepper or any of my Howling Wolf Dry Rubs, see top rack in first picture for the proper amount. Since baby back ribs are a bit thinner than other types of ribs, you can go easy on the dry seasoning.  Place the ribs on a shallow baking sheet or roasting pan.  You can then decide to slather on a sauce. I prefer my Howling Wolf Cranberry Orange BBQ Sauce for cooking on the meat, or sometimes I roast my ribs with just a rub and dip them in sauce as I eat them.  My Original BBQ and the Extra Spicy work best as finishing/dipping sauces.

cook the ribs for 1 hour - serve immediatly











Friday, February 22, 2013

A good day to roast a turkey - (with Howling Wolf Mediterranean Rub and preserved Meyer lemons)

Today when I woke up, the wind was howling, the snow was blowing, the kids had a two hour delay to the start of school because of weather, and I said "it is a good day to roast a turkey".

I had actually been planning this for a few days, and had decided to try something new with this bird. I split 4 heads of homegrown garlic in half across the cloves and put them in the cavity with 4 halves of my preserved Meyer lemons.  I rubbed the turkey inside and out with extra virgin olive oil and about 2 oz of my Howling Wolf Mediterranean Rub. Then I let it marinate, covered and sealed tight, for about 2 days in the refrigerator.

To roast, I preheated the oven to 400F, threw the turkey in and turned it down to 350F.  I cooked it upside down to keep the breast meat extra moist.   I know it is done when the juices run clear when poked between the breast and the thigh.  My 20 pound turkey took around 3 1/2 hours.  Let rest 15 minutes before carving.

This turkey was juicy, flavorful, and one of the best I have ever had. I highly recommend you give it a try, and you don't have to wait until Thanksgiving!

For more tips on cooking a turkey you can check the USDA website.