Sully's Damn Dip! - Second Edition

This just come to my inbox on FB from Sully himself:

"The Dam Dip is different every time we make it..
I can give you the basic recipe and you can make
changes as you see fit..

1st layer is chili, We use hormel hot with beans.
cheap and a decent canned chili. We do add hot sauce
and other stuff to the chili layer

2nd layer is cream cheese. I find I like Philly Cream cheese
over store brand.. your choice..

3rd layer is Salsa We use at least three different kinds
of salsa, I like Mrs. Renfo green chili to be one of the
salsa's.. you can use what ever you want

4th layer is shredded cheese... We like a mix of mozzarella & provolone mix..

You can then top with hot sauce & some rub. Sometimes we will top the Dam Dip with hot peppers..

I cook the dip on a 22" weber.. I make an off set fire and spin the pan until the whole pan is bubbly, the top layer of is almost gone melted.. that way the cream cheese is no longer cream becomes a
liquid powder..

We also at a few of DR.Gonzo's products in the Dam Dip
he is a very good friend and makes some amazing pepper mashes
here is is web site he does mail order http://www.drgonzos.com/
Be sure to tell him Sully sent you.. "


Ok, Now I'm hungry!

Sully's Damn Dip!

You all know the New England voice of BBQ. You know when he pulls in and cruises the field of team by the bellow he shouts....BBBBARRRRRRR BEEEEEE QUEEEEE! You got it Mike Sullivan aka Sully. He's also famous for another reason. DAMN DIP! Now, I have not had the pleasure of trying this "heavenly" dip yet (only because it's all scoffed up by the time I hear it's made an appearance) but the word is "It's to die for". It is so good even the Canadians drool over it as Danielle Bennett Dimovski (Miss Diva Q herself) quoted on her facebook page: "its super duper special made by an awesome crew of folks they put magical stuff in it and it appears only under the cloak of moonlight at select BBQ competitions.

Well I have searched and searched to find the low down on this marvelous dip and this is what I've found. I heard that the recipe was posted on the KCBS Bull Sheet. I even found some pictures and a review of it on the Smoked-Meat.com forum .

Sully's Dam Dip

2-15oz cans hormel hot chili
2-8oz pkg cream cheese
Dirty dicks Hot pepper sauce
6 oz Dr.Gonzos hot pepper mash...
8oz Mrs renfros Habanero salsa
8oz Paul Newman hot salsa
8 oz shredded mozz/provolone
jap ring optional

Instead of hormel chile used homemade red chile with smoked brisket cubes...Spread chile on bottom cast iron..Sprinkle dirty dicks hot pepper sauce...Break up cream cheese and spread over that..spread 1/2 jar Dr.gonzos supermash.. over that...Spread salsa over that..cover with cheese...

Grill 20-30 minutes offset style until dip bubbling....and serve with tortilla chips.



Now if that doesn't leave your mouth watering, I don't know what will!

Western Maine BBQ Festival

Here is the Humphrey's Chips and Chunks Order Form. Please email us for details. These awesome prices are for teams and judges only.

Exciting News!

Humphrey’s Chips and Chunks has been super busy this year with last quarter being our best since we’ve been in business for almost 7 years now. Our inventory keeps growing as we find more species of wood to be able to offer. With this said, we were faced with a very tough decision: to focus our efforts in continuing to grow the chips and chunks along with spreading awareness of how to use wood with barbequing or to continue to be a supplier of Humphrey’s Charcoal. It is with mixed emotions that we have decided to stop carrying the charcoal and to focus on the wood. This will allow us more room in our warehouse for processing the wood into varies sizes and products. With this said we wanted to make sure that you were going to be able to still get Humphrey’s charcoal at an affordable prices. You can do just that at Humphrey’s corporate website: www.http://charcoalbq.com/index.php You can still get pallets of lump for 279.00 + shipping. If you live in New England your shipping will be approx 100.00 - 125.00 a pallet. This still makes the 20lb bags approx $13.00 a bag.
We appreciate all of your support in the past and we look forward to working with in future. Please don’t hesitate to drop us a line and let us know what you would like to see for wood and metal products. You can contact me at nicole@msmco-metal.com and you can reach Chad at chad@mainemachining.com and you can always find us on facebook at the BBQ Specialist.

New Books

Chad received a couple of new BBQ books for his birthday from my mom and dad. One of the books is Weber's Charcoal Grill, the art of cooking with live fire. It has been written by Jamie Puriance and photography is by Tim Turner. Chad likes this book because 95% of the recipes show a picture of the finished product. (love you honey) The thing I like about this book is that not only does it have over 115 recipes, it also has a ton of tips and tricks within it. I'd like to share a couple with you tonight.
There is a section about Rubs and Marinades. It explains that "if you leave a rub on for a long time, the seasonings intermix with the juices in the meat and produce more pronounced flavors, as well as a crust. It then explains that "a rub with alot of salt and sugar will draw moisture out of the meat over time, making the meat tastier, yes, but also drier. So how long should you use a rub?" Here are their guidelines.

1 to 15 minutes = Small food, such as shellfish, cubed meat for kabobs, and veggies.

15 to 30 minutes = Thin cuts of boneless meat, such as chicken breast, fish fillets, pork tenderloin, chops, and steaks

30 to 90 minutes = Thicker cuts of boneless or bone-in meat, such as leg of lamb, whole chickens, and beef roasts.

2 to 8 hours = Big or tough cuts of meat, such as racks of ribs, whole hams, pork shoulders, and turkeys.

They have a recipe for a Fennel Rub that caught my eye.
3 teaspoons ground fennel seed
2 teaspoons kosher salt
3 teaspoons pure chili powder
1 1/2 teaspoons celery seed
1 1/2 teaspoons freshly ground pepper

If you dare try this recipe, we'd love to hear what you used it for. It sounds yummy.

In the marinade section it explains that "the right times vary depending on the strength of the marinade and the food you are marinating." Soy sauce, liquor and hot chiles are intense flavors and shouldn't be over done. "A fish fillet should still taste like fish, and not a burning hot, salt soaked piece of protein." Also noted is that an acidic marinade can make the surface mushy or dry if left on too long. Here are the marinading times they suggest.

15 to 30 minutes = Small food, such as shellfish, cubed meat for kabobs, and veggies.

1 to 3 hours = Thin cuts of boneless meat, such as chicken breast, fish fillets, pork tenderloin, chops, and steaks

2 to 6 hours = Thicker cuts of boneless or bone-in meat, such as leg of lamb, whole chickens, and beef roasts.

6 to 12 hours = Big or tough cuts of meat, such as racks of ribs, whole hams, pork shoulders, and turkeys.

"Note: after a marinade has been in contact with raw fish or meat, either discard it or boil it for at least 30 seconds. The boiling will destroy any harmful bacteria that might have been left by the fish or meat. A boiled marinade often works well as a basting sauce."

I hope you found this information useful. If you have a question for The BBQ specialist, don't hesitate to send us an email. We look forward to hearing for you.

Beer Belly BBQ - Now open

In the town of Freeport, Maine right on route 1 is a new bbq store called Beer Belly BBQ. It's literally right down the street from LL Bean. Owner, Tanner Kennedy's goal is to provide BBQ enthusiasts with a one stop shop for all of their supplies. He carries many brands of sauces and rubs, grilling accessories, Humphrey's lump and natural briquettes, Chips and Chunks. He is also a professional silk screener. His prices are very fair. Here are some pictures of his store.



Recently, Tanner came to us with a new rig that he purchased from a hamburger and hot dog vendor. It had two large grills, three propane burners, and a giant box that was used to transport supplies. Tanner's vision was simple: PIG SMOKER! He wanted us to modify this rig and turn one of the grills into a heat source box, and turn the supply box into a pit that would be suitable for a pig. His goal is to be able to rent this out. He already has a few weekends booked, so I would call him ASAP and book this for your next outdoor party. All we have left to do is to paint it.






You can visit Tanner by joining his facebook page: Beer Belly BBQ

The Bayou Dirt Seasoning

Let’s get dirty with Todd’s Dirt. We received a care package from Todd that had his Crabby Dirt, Original Dirt and the Bayou Dirt. We decided to start out with the Bayou.

TODD'S DIRT
Upon our first dry taste we found the flavor to be in three very even stages. The first stage was a red pepper flavor that made our tongues twinge will glee. This was followed by a very nice herby flavor. This made a nice transition into the next bit of heat that hit us in the back of the throat. This was a nice change since most of the rubs that we have recently reviewed have been either very salty or sugary. This was a nice change.

The website notes that this gourmet seasoning has 16 spices with no MSG and is Gluten free. It notes that the spicy Creole burn will linger in your mouth. My partner will have to agree. About 5 minutes after the dry test, he said “Wow, I still feel the heat in my chest.” The heat isn’t the type that will make your eyes water. It gives you a warm feeling inside.

The price for the 3.25oz bottle of this seasoning is $5.00. I think this a little bit on the high side compared to other rubs that we’ve been getting in. However, I do believe that it is well worth the price.

We opted to rub this on some chicken legs and baked them in the oven. We sprinkled a liberal amount on both sides of the legs and let it sit for about 5 minutes. We baked the legs for 45mins at 400 degrees. The skin was heavenly, crispy with a very even flavor. I did find that after this spice was cooked, it did loose a little of it heat, but still offered up that red peppery flavor. It was truly the perfect spice for blackened chicken.

We found the consistency to be somewhat granular with flakes of herbs. We believe that this would not work well with a traditional injector. It would probably get clogged. However we do feel that the flavor would be great to add to an injection mixture and then strained prior to injecting.

Visit us again soon to view the review of Todd’s Original and Crabby Dirt. We’re planning on making: Dirty Pork Meatballs! & Dirty Cedar Planked Crabby Salmon!

Do you have a product you'd like us to review? Give us a shout and let us know what it is. We will post about it on Facebook, Twitter, our website, and our blog. Its great advertising! It doesn’t have to be a just a food product, it could be a tool or even a cookbook or recipe that you are working on. I look forward to hearing from you!