This is a great way to prepare country style ribs. Marinate them in Hurricane Bob’s Jalapeno Cherry Hot Sauce and your favorite fruit juice along with salt, pepper, granulated garlic, and honey and refrigerate over night in a zip bag. Grill over medium high heat and finish them with Hurricane Bob’s Spicy BBQ Sauce. Your friends and family will be amazed!
I have used Bob’s sauces & rubs extensivly on chicken, pork, beef, and even fish! For chicken I like to hit it with Hurricane Bob’s Memphis Dry Rub and let sit for a bit. Then in a big zippy I marinate it with Hurricane Bob’s Jalapeno Papaya Hot Sauce or Hurricane Bob’s Jalapeno Mango Hot Sauce and Orange/Pineapple juice overnight. Slap the bird on the grill, OMG!
Try taking a London Broil, again hitting it with a rub and then marinating with Jalapeno Cherry and either, cola, coffee, or tea. Superb!
Welcome to Hurricane Bob’s World of Gumbo!
I actually live at the Gumbo Shack, I really do, ask anyone we know! The main thing about any and all of the gumbo recipes, is “chicken soup”. There are as many different recipes as there are cooks making their version and gumbo is no different. This is one of my favorite, I add the shrimp at the end of cooking, and sometimes cooked off, chilled and then added to each individual bowl. I feel that the gumbo will last longer without cooking with the shrimp, you can also sub or add crawfish and crab. I used to make a roux with pork fat, but not in this recipe. In fact this is what is called a “high gumbo”, which means no roux at all. To roux or not to roux is up to you!
4-6 dashes of Hurricane Bob’s Force3 or Force 5 Cherry Hot Sauce
2 to 2-1/2 lbs. roasted chicken pulled from the bone. Use the bones for the chicken stock, cuts back on the sodium from canned stock.
1 to 1-1/2 diced browned andouille or a good smoked sausage. use same pan to begin base of gumbo, yummies! to de-glaze with touch of chicken stock or sherry.
1 1/2 lb. lightly steamed peeled and de-veined shrimp
1 1/2 cup diced bell pepper (red, green and or yellow)
1 1/2 cup diced yellow onion
1 cup diced celery
1/2 gal chicken stock
1-14 1/2 oz. canned whole plum tomatoes peeled and undrained or fresh, chopped and seeded
4 dashes L&P Worcestershire sauce
1 tbs. H.B.’s Cajun spice
6-8 cloves fresh chopped garlic
2 fresh bay leaf
1 tbs. cracked black pepper
1 tsp. cayenne (red) pepper
1 1/2 tbs. fresh thyme
1/4 cup chopped fresh parsley
salt as needed
5-6 tbs. gumbo file folded into gumbo at the very end and sprinkled w/ some chopped parsley
Using the pan you cooked the sausage in add the onions, peppers and celery and garlic cook 7-8 minutes add chicken, sausage and the tomatoes w/juice, simmer for 10 minutes, add remaining ingredients bring to a boil then lower to a simmer for 45 minutes or so. Add the gumbo file just before serving place some shrimp in bowl and stir then serve!
I like to do this recipe on the grill. I marinate the chicken wings over-night (2 doz.) in a zip-loc bag, shake or turn over 2-3 times. When cooking over medium heat, be careful for flare-ups in the beginning of cooking. I like to simmer the wing sauce on the stove for 15-20 min. To finish the cooked wings, place in a bowl, pour sauce over coating the wings on all sides and return to the med. high heat for 8-12 min.Baste w/ wing sauce if needed, that’s up to you.
Hurricane Bob’s Habanero/Apple Curry Gourmet Sauce (12oz)
1oz of apple juice
1-2 tbs. sherry (optional)
Use the marinade or a fresh bottle of Hurricane Bob’s Habanero / Apple Curry Gourmet Sauce (12 oz.) 4-5 tbs. of honey and 1/4 stick of butter. Try a touch of sherry 1-2 tbs. optional of course. If using the marinade bring to a boil first, lower to a simmer and add the honey and butter stirring well for 10-15 min. be careful not to burn. Season with ground black pepper and sea salt. Pour over the wings in a mixing bowl and toss.