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Ballistic BBQ Asian Ribs Recipe

by Exmark

There are very few backyard meals better than a rack of ribs fresh off the smoker—and combined with a one-of-a-kind BBQ rub and sauce, they’ll easily knock the socks off even the biggest food critics. But how do you go about taking this famous meal to the next level? Ballistic BBQ’s Greg Mrvich has the answer with his tantalizing Asian ribs recipe.

Before you fire up the smoker, why not read up on the ingredients used to make this Asian-inspired recipe? You’re sure to dazzle guests during your next backyard get-together with both your mouthwatering Asian ribs and knowledge of some ingredients they might not be too familiar with.

Breakdown of Asian-Inspired Ingredients

For this cook, Mrvich reaches into influences from China, Korea, and Japan to really give it a distinct flavor.

After trimming the ribs, he grabs his Chinese fried chili oil and starts lathering a healthy dose of it over the racks to add a nice layer of heat. He focuses on the oil for its flavor-binding quality but allows a few chilis to be rubbed on to add a little extra kick.

Tapping into the concept of “umami”—or savoriness, one of the five basic tastes in Japanese culture—he uses Togarashi Japanese seasoning and Chinese Five-spice for his BBQ rub. Togarashi Japanese seasoning is a blend of nori (little bits of seaweed), bonito flakes (smoked fish, which taste more smoky than fishy), and a combination of toasted sesame seeds, pepper, and salt. And Chinese Five-spice adds a unique, recognizable flavor and smell—if you’ve ever had roasted duck or pig from an authentic Chinese restaurant, you’ll identify it right away.

Just like the rub, the BBQ sauce for Mrvich’s Asian ribs recipe is all over the place for influence. He kicks off this part of the cook with some Asian plum sauce—a Chinese dipping sauce often served with wontons that adds a subtle, yet sweet, plum flavor. The sauce is then followed up by a quick pour of sake, specifically Ginjo, which is a dry sake with a note of melon that pairs well with pork. What makes Ginjo sake so unique comes in the brewing process—after polishing (or the removal of the top layers of grain), only 60% of the original rice remains, resulting in a smoother pour and taste. Finally, Mrvich drops in a tablespoon of Gochujang, a Korean fermented chili paste which has a nice blend of that fermented flavor, spiciness, and sweetness.

Ballistic BBQ Asian Ribs Recipe
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Ballistic BBQ Asian Ribs Recipe

Cuisine: Asian
Servings

4

servings
Total time

3

hours 

Ingredients

  • Ribs

  • 2 Racks baby back ribs

  • 2 tbsp. Chinese fried chili oil

  • 1 tbsp. Raw sugar

  • Asian BBQ Rub

  • 4 tbsp. Togarashi Japanese seasoning

  • 1 tbsp. Chinese Five-spice

  • 1 Jalapeño pepper (minced)

  • Asian BBQ Sauce

  • 1 cup Asian plum sauce

  • 1/2 cup Sake (Ginjo)

  • 1/4 cup Soy sauce

  • 1/2 tbsp. Sweet onion (grated)

  • 1 tbsp. Toasted sesame seeds

  • 1 tbsp. Gochujang

  • 1/2 tsp. Ginger (chopped)

  • 3 cloves Garlic (chopped)

  • 1 tsp. Rice wine vinegar

Directions

  • Ribs
  • (Optional) Remove the membrane from the back of the ribs.
  • Brush both sides with the Chinese fried chili oil.
  • Once coated with oil, apply the Asian BBQ rub liberally on both sides and sprinkle a light amount of raw sugar on the meaty side of the ribs.
  • Preheat your smoker or grill to 250° F and place the ribs on the grate over indirect heat.
  • Check the progress of your ribs for “doneness” after 2½ hours of cooking.
  • Once the ribs have reached your desired tenderness, apply the Asian BBQ sauce to both sides and place back into the cooker for another 20 minutes.
  • After the ribs are done, remove and allow them to rest for another 20 minutes before serving.
  • Asian BBQ Sauce
  • Whisk ingredients together in a pot and bring to a boil.
  • Once boiling, reduce the heat to a low simmer and continue to let simmer until the sauce is thickened.
  • Asian BBQ Rub
  • Mix the minced jalapeño, seasoning, and Five-spice together in a bowl. Set aside.

Notes

  • When checking for “doneness,” you’re looking for “probe tenderness”—meaning that a meat probe or toothpick will be able to pierce the meat between the bones with little resistance. You are also looking for the meat to “pull back” or recede from the end of the bones.

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Smoked Pompano Fish Spread Recipe

by David Bancroft

James Beard-nominated chef and Exmark ambassador David Bancroft is back with another hearty recipe for backyard events. This time, he’s looking to the sea for his ingredients. Bancroft has created a smoked fish spread recipe using the mild Florida pompano fish. He’s combined it with some delicious, flavorful spices. Your next backyard event is going to be even better when you add this dish to it.

Bancroft Kids showing off their fresh pompano catch

All You Need to Know About Pompano

If you’ve spent a lot of time on the water, you’ve already heard of the pompano, a part of the jack family,. If you’re a regular salt water angler, you’ve likely filled the boat with them a time or two. It’s a common fish in the Gulf of Mexico, though it can range in location from Massachusetts to Brazil.

As with many fish, pompano is high in Omega-3 as well as other essential micronutrients for heart-healthy meals. The pompano is often called the most eatable fish in the world for a variety of reasons. The first is because it’s a generally mild-flavored fish that blends well in recipes without allowing spices and flavors to overpower the sea salt flavor at its core. It’s a great fish for using in recipes like this smoked fish spread because it offers that meaty flavor without being overwhelming.

Another reason the pompano is so popular is that you can fish for them year-round. Not something that can be said of quite a few of the fish the world enjoys. Because they’re readily available, they’re much easier to rely on in restaurants. Fully grown, they range from two to five pounds, so they’re not too challenging to reel in. You don’t have to be a hammer to hook these fish, and they’re plentiful off the Florida coast in the Gulf of Mexico, making them an easily accessible fish.

If you’re interested in trying this delicious fish but you’re not close to the ocean and you’re not a saltwater angler, you can check with your local butcher (sometimes even your local grocery store) or order online. And if you’re unsure what you want to do with that tasty pompano, try cooking it up in Bancroft’s latest recipe for Exmark’s Backyard Life below.

Smoked Pompano Spread Recipe
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Smoked Pompano Spread Recipe

Cuisine: AmericanDifficulty: Easy
Servings

4

servings
Total time

35

minutes

Ingredients

  • 4 boneless/skinless fillets

  • 1/2 tbsp salt

  • 1 tsp garlic powder

  • 1/2 tsp ground white pepper

  • 1/2 tsp sugar

  • 4 oz soft cream cheese

  • 1/2 cup dukes mayo (1/4c more if you prefer creamier)

  • a few dashes Tabasco

  • minced chives (optional)

Directions

  • Smoke the pompano fillets with your preferred wood flavor at 200°f until just cooked.
  • Remove from smoker and allow to cool for 5 min.
  • Add all ingredients including the smoked fish to a mixing bowl.
  • Either mash the fish with a fork into the mayo mix or use a hand mixer on the lowest speed.
  • If you prefer larger chunks, be sure not to over-mix during this step. If you like smoother dip, mix the dip to your liking.
  • Adjust salt and spice at the end to your preference.

Notes

  • Bancroft likes to serve this dip with ‘Wickles Pickles’ and Saltines or Ritz crackers.

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David Bancroft’s Wild Mushroom Recipe

by David Bancroft

James Beard-nominated chef and Exmark ambassador David Bancroft is all about trying adventurous foods (have you seen his Jalapeño Popper Grilled Oyster recipe?). This time around, he’s trying out a wild mushroom recipe with mushrooms he foraged himself! Learn about the chanterelle mushroom, how to stay safe while foraging, and how to create his delicious compound butter, served up on filet mignon.

Wild Mushroom Foraging Safety

First and foremost, you want to proceed with caution while foraging for mushrooms! Never bring home a mushroom you’re not sure about—there are a lot of poisonous species out there that could make you sick, or could even be fatal.

If you’re new to mushroom foraging, be sure that you’re going out with a guide and a helpful identification app. Check and double-check before picking. And be sure that you thoroughly clean any mushrooms you bring home—you never know what bacteria might be living on them.

What Is a Chanterelle Mushroom?

Chanterelles are woodland mushrooms that grow exclusively in forests, typically in clusters directly underneath trees. There are several colors, but the most common (and best tasting) variety has a golden hue.

They’re one of the most expensive mushrooms around because they only grow for a few months in the summer and cannot be grown commercially. Finding them is a real treat, so when you get that lucky, you want to be sure you cook them into a meal designed for a special occasion.

David Bancroft Mushroom Foraging

How to Forage a Wild Chanterelle

The most important thing to keep in mind while foraging is that you pay attention to the gills (the soft, streaky flesh underneath the head) of the mushroom. Many mushrooms have soft gills that are completely separate and easy to detach. Chanterelles, however, have gills that are more like veins that run the length of the mushroom. Beyond that, chanterelle stems aren’t hollow, so when you pick them, it will be a firm stalk. Another way to identify a foraged mushroom as a chanterelle is by the scent—when you pick one, it should have a slight, apricot-like aroma.

How to Cook Chanterelles

There are a multitude of ways to cook chantarelles, but Bancroft is going to show you his favorite way—blended up into a compound butter, and spread over a tender, moist, filet mignon. Follow along for his favorite wild mushroom recipe.

David Bancroft's Wild Mushroom Recipe
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David Bancroft’s Wild Mushroom Recipe

Servings

4

servings
Total time

0

minutes

Ingredients

  • Foraged chanterelle compound butter

  • 1 quarter sliced white onion

  • 6 chopped garlic cloves

  • 1 lb chopped cleaned mushrooms

  • 1 sprig Thyme

  • 1/2 cup white wine

  • 1/2 cup heavy cream

  • 1 lb salted butter (room temperature)

  • 1/4 teaspoon turmeric

  • Cast iron seared filet mignon

  • 4 center cut 8oz steaks

  • 1 tablespoon fresh chopped rosemary

  • salt and pepper

  • 1/4 cup grapeseed oil

Directions

  • Foraged chanterelle compound butter
  • Melt 1/4 lb butter in small pot
  • Add onions and cook on medium low heat until soft
  • Add mushrooms and simmer until soft
  • Add garlic, wine, thyme, and turmeric
  • Simmer on low heat until wine is reduced by half
  • Add heavy cream and simmer on low until reduced by 1/3rd
  • Remove pot from stove and allow to cool five minutes
  • Purée in food processor until smooth
  • Add all ingredients and combine with room temp butter, make sure mushroom mixture is cool enough where it won’t melt the butter
  • Add mushroom butter to small bowl and refrigerate until easily handled but not solid
  • Roll out a 18 inches of plastic wrap flat onto counter
  • Place butter into a log shape down the middle of the plastic about 2-3 inch diameter
  • Wrap plastic over the butter into a log shape and twist the ends to form and tighten — this may take a few try’s to get right
  • Refrigerate the compound butter until firm
  • Cast iron seared filet mignon
  • Drizzle oil on steaks, season with salt, pepper, and rosemary to marinate
  • Place in fridge for an hour
  • Remove steaks and place on counter to acclimate to room temperature for 20 minutes prior to cooking.
  • Heat large cast iron on medium-high heat.
  • Pour oil into skillet and place steaks in cast iron with plenty of space between them
  • Sear each for 3-4 minutes until crispy
  • Ready to serve rare, to cook up a level of doneness, place into a 200° F oven to cook until desired level is reached.
  • A few degrees before the steaks reach your desired doneness, remove them from the heat
  • Turn oven on to broil
  • Slice off 1/4-1/2” medallions of compound
  • Place on top of each steak, and place steaks under broiler until butter begins to melt
  • Remove steaks before the butter fully melts and serve immediately

Notes

  • You can freeze the logs of butter for up to 6 months.

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Ballistic BBQ Texas Cheesesteak Recipe

by Exmark

Who doesn’t love a good cheesesteak? It’s one of America’s most beloved, and most famous, sandwich recipes. But who thinks “cheesesteak” and thinks “Texas”? When “cheesesteak” comes up, it usually brings to mind images of the City of Brotherly Love. But there are other cheesesteak sandwiches out there!

Learn all about the tasty, delectable Texas Cheesesteak with this recipe from Exmark Ambassador and barbecue extraordinaire Greg Mrvich from Ballistic BBQ.

What’s a Texas Cheesesteak?

Believe it or not, the only thing you need to make a cheesesteak sandwich is a hoagie roll and thinly sliced steak! It’s all about the heartier parts of the sandwich, so it’s crucial you’ve got great steak and thick hoagies before you get started. You can really level up that sandwich when you add in extras. The classic Philly Cheese we know and love comes with steak, green peppers, and onions, but there are ways you can make it even more unique than that!

Barbecue genius that he is, Greg Mrvich has combined one of America’s most beloved sandwiches, the Philly Cheesesteak, with some of the best flavors Texas has to offer to create something unique and exciting. Not only are those traditional Philly flavors there, but there’s the added flavor of Pepper Jack cheese, cheddar cheese, green onions, Fritos, and Mexican crema. It’s a hearty, flavorful sandwich that’s going to be your guests’ new favorite meal.

This delicious sandwich is so easy to cook up and it’s even easier to eat! You’re going to want to share this around every chance you get. You could even try pairing them with these tasty homemade potato chips. Or if you’re looking for something on the healthier side, you can try pairing them with this candied butternut squash recipe.

Texas Cheesesteak
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Texas Cheesesteak

Servings

4

servings
Total time

0

minutes

Ingredients

  • 12 ounces slice (uncooked) brisket flat meat

  • 2 onions, thinly sliced

  • 2 red bell peppers, sliced

  • 2 poblano peppers, sliced

  • chili powder, to taste

  • 2 cloves sliced garlic

  • ¾ cup beef tallow

  • 4 slices pepper jack cheese

  • 4 slices cheddar cheese

  • 2 green onions, chopped

  • ½ cup Fritos Corn Chips

  • 3 teaspoons Mexican crema

  • 2 sandwich rolls (crusty)

Directions

  • Preheat griddle to medium heat. Add about one tablespoon beef tallow to the griddle top in preparation for the cook.
  • Cook the onions and peppers until they become soft and translucent. Shake the chili powder, lightly coating the peppers and onions, then mix together on the griddle, using your spatulas, until thoroughly coated.
  • Push the onion and peppers mixture aside, and lay the thin slices of meat on the griddle. Cook until the meat is cooked through. At this time, lay your rolls, open-face down on the griddle to toast.
  • On the griddle, divide the meat into two equal portions and top with equal portions of the onion and pepper mixture. Top with the pepper jack and cheddar cheese, then flip, so that the cheese in face-down on the griddle.
  • Place the rolls open-face up and add the meat, onion and cheese mixture.
  • Top with Fritos, crema and green onion.

Notes

  • Any type of beef can be used for this sandwich.  Freezing it prior to slicing, helps you get those really thin slices!

Armed with this Texas Cheesesteak recipe, you can create one of the best sandwiches your backyard has ever seen for your next game party, backyard barbecue, or bonfire night.

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Wild Game Side Dish: Homemade Tater Tots

by David Bancroft

There isn’t a bad way to make potatoes, but tater tots are always a favorite side dish. Exmark ambassador and James Beard nominee, David Bancroft, gave us this delicious homemade tater tot recipe as his perfect wild game pairing for hunt camp. He tosses together the American classic, with a spin of course, by adding a tasty poblano dressing your guests are going to go wild for!

Try these tasty tater tots with your favorite wild game meat or pair them with this Fried Wild Turkey Nuggets recipe.

More About the Tater Tot

Have you ever wondered where tater tots come from? It’s such a common food, but how did it come about? Believe it or not, it’s a simple history, but an interesting one!

According to US. Foods, Ore-Ida’s F. Nephi Grigg created the tater tot in 1953. He wanted to use the leftover potato shavings that came from creating frozen French fries. Ore-Ida actually owns the name “tater tot” and they’re known by different names in other places. A fun fact: in Australia, they’re known as “potato gems.” 

David Bancroft’s Tater Tot Twist

Bancroft has, yet again, taken the average food and turned it into something extraordinary in this recipe! He marries tater tots and cool ranch seasoning to create a bite that will leave your guests wanting more. And you’ll have it! Because this recipe makes plenty to share around. Along with the tasty potato bites, he’s also created a terrific poblano ranch dressing that will go side-by-side with the tots and could even go perfectly with some carrot sticks or celery if you run out of the crispy bites.

Wild Game Side Dish: Cool Ranch Tater Tots
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Wild Game Side Dish: Cool Ranch Tater Tots

Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Total Time

25

minutes

Ingredients

  • Tater Tots

  • 8 oz crispy fried Ore-Ida Golden Tater Tots (about 25pcs)

  • 1-2 tsp cool ranch seasoning (make sure to season generously)

  • ¼ cup poblano ranch dressing

  • 1 diced jalapenos (seeds optional)

  • fresh chopped cilantro (optional)

  • 2 qts peanut oil

  • Cool Ranch Seasoning

  • Hidden Valley Original Ranch Salad Dressing Mix, 1oz packet

  • ½ tsp garlic salt

  • ½ tsp onion powder

  • ¼ tsp cumin

  • ¼ tsp cayenne

  • Poblano Ranch Dressing

  • Hidden Valley Original Ranch Salad Dressing Mix, 1oz packet

  • 1 cup dukes mayo

  • ½ cup sour cream

  • ¼ cup buttermilk

  • 1 large charred, peeled, seeded poblano

Directions

  • Tater Tots
  • Heat frying oil to 350f in a medium sauce pot.
  • Fry tots until crispy golden brown. (I like mine extra crispy!)
  • Remove tots from oil and place onto a plate or cookie sheet lined with paper towel.
  • Immediately season hot tots with the cool ranch spice.
  • Place tots in serving bowl and drizzle poblano ranch generously over the top.
  • Garnish with fresh jalapeno and cilantro.
  • Add some crumbled cotija cheese over the top if you like.
  • Serve immediately while the tots are hot and crispy!
  • Cool Ranch Seasoning
  • Mix all spices together.
  • Add more cayenne or remove it to match your preference.
  • Poblano Ranch Dressing
  • Place sour cream, buttermilk, roasted poblano, and contents of 1oz ranch packet in a blender.
  • Blend until completely smooth.
  • Add mayo and poblano sauce to mixing bowl and whisk until completely smooth.
  • Chill before serving.

Whether you dishing up this side at your next hunt camp or backyard bash, a big batch of these tater tots is sure to get the party started for even the pickiest of eaters. Because who could hate tots?

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Tex-Mex Chicken Fajita Tacos

by David Bancroft

Craving the delicious, savory taste of a chicken fajita? Maybe you’re in the mood for some spicy tacos? This recipe from famous restaurateur and James Beard-nominee David Bancroft marries two of the best Mexican dishes in a Tex-Mex style that’s absolutely mouthwatering. And if Bancroft’s multiple restaurants, awards and nominations, and years of experience aren’t enough, he’s also a San Antonio native, making him a bonafide expert on the blending of Texan and Mexican cuisines.

Read on and learn how to whip up a batch of Bancroft’s delicious chicken fajita tacos recipe (with an amazing street corn slaw on the side).

Fun Facts about Tex-Mex

But before you get to grilling up this chicken fajita tacos recipe, why not read on about some of its history first?

The term “Tex-Mex” didn’t originate with the cuisine! It actually came to be back in 1875 when the Texas Mexican Railway—which ran from Corpus Christi to Rancho Banquete—took on the moniker “TexMex.” But the food we all know and love came from the Rio Grande Valley. However, San Antonio is where it really gained its fame. San Antonio’s “chili queens” gained national and international recognition for their delicious creations that were a never-before-seen blend of Texan and Mexican cultures and tastes.

But it wasn’t until Diana Kennedy wrote a book called Cuisines of Mexico that created a rift between “real” (authentic) Mexican food and Mexican food that was made North of the border. That’s when the term really took off throughout the food scene in the United States. 

Tex-Mex Chicken Fajita Tacos
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Tex-Mex Chicken Fajita Tacos

Servings

4

servings

Ingredients

  • Chicken Fajita Tacos

  • (6) 6-7 oz grilled chicken fajita breasts, sliced or pulled

  • 4 cups shredded cabbage/slaw mix

  • 1 head chopped cilantro

  • 1/2-3/4 cup street corn mayo

  • 1 cup pickled jalapenos

  • lime wedges per each taco

  • warm flour tortillas, 1 per taco

  • shredded pepper jack cheese optional

  • Street Corn Mayo

  • 1 cup water

  • 1/3 cup raw or frozen corn (not canned)

  • 2 limes & zest

  • 2 dried guajillo chilies seeded (sub 1 tsp chili powder if unavailable)

  • 2 chile de arbol w/ seeds (sub a dash of cayenne if unavailable)

  • 1 tsp paprika

  • ½ tsp garlic powder

  • ¼ tsp cumin

  • ¼ tsp salt

  • 2 cups Duke’s mayo

Directions

  • Chicken Fajita Taco
  • Wrap tortillas in aluminum foil and place into warm oven.
  • Toss cabbage/slaw mix with street corn mayo.
  • Add the mayo as needed to match your preference for creaminess of the slaw.
  • Slice warm fajita chicken into thin strips.
  • Place about 2 oz of chicken into each tortilla and then top with street corn slaw.
  • Garnish each taco with pickled jalapenos, shredded pepper jack cheese, fresh cilantro, and lime wedges.
  • Serve immediately while still warm! Goes great with chips & salsa and icy-cold salty margaritas!
  • Street Corn Mayo
  • Add water, corn, lime, chilies, garlic, and spices to small sauce pot.
  • Bring water to a low simmer for two minutes and cut heat.
  • Pour the corn mix into blender (Vitamix brand blender works best to get a smooth texture) and emulsify until completely smooth and then allow to cool.
  • Place mayo and the corn puree into small bowl and whisk together until completely smooth.

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