Dunbarton Dave's FSB

Buffalo Chicken Wings (Mild)

5 lb package of chicken wings
2 teaspoons butter, melted
1 teaspoon Tabasco sauce
1 teaspoon Dunbarton Dave’s Hot Wing Dust (more if you can take the heat)
2 teaspoons olive oil
4 tablespoons blue cheese salad dressing
Salt and pepper to taste

In a zipper-topped plastic bag, toss chicken wings together with melted butter, Tabasco sauce, Dunbarton Dave’s Hot Wing Dust and salt and pepper.

In a skillet, heat olive oil over medium-high heat. Add chicken wings and cook till well browned cooked on both sides.
Serve chicken wings with a tablespoon of cold blue cheese dressing over the top.

Moroccan Chicken for Crock Pot

8 skinless chicken thighs
¼ cup olive oil, divided
4 cloves garlic, pressed
3 tablespoons lemon juice
2 teaspoons Dunbarton Dave's Not So Fairy Dust (less or more depending on your tastes)
Salt and pepper to taste

In a zipper-topped plastic bag, add all ingredients, minus 1 tablespoon of the olive oil, mushing everything together in the bag. Allow to marinate at least an hour, but it would be better to let set overnight.

In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Brown the chicken well on all sides. Throw the browned chicken into the slow cooker and add the remaining marinade from the bag.

Cook on low for 7 to 8 hours or on high for 4 to 6 hours, depending on the type of slow cooker you have.

Hot Shake and Bake Chicken

1/3 cup whole-wheat flour
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon Dunbarton Dave's Not So Fairy Dust (more if you can handle it)
4 chicken breasts (with skin and bone)
Salt and pepper to taste

In a large zipper-topped plastic bag, add the flour and seasonings and shake well to combine.
Preheat oven to 400 degrees F.

Add the chicken to the bag, 2 pieces at a time. Lightly shake to coat.

Put the chicken on a lightly greased baking sheet and bake for about 30 minutes or so, depending on the size of the chicken breasts.

After 20 minutes in the oven, turn the chicken over to finish cooking on the other side.

Italian Pork Chops

1 tablespoon olive oil
4 boneless pork chops
4 cloves garlic, pressed
1 teaspoon rosemary, crushed
1 tomato, diced
¼ cup red wine
½ cup chicken broth
1 tablespoon butter
1 teaspoon Dunbarton Dave's Not So Fairy Dust (more if you want a little more heat)
Salt and pepper to taste

In a skillet, heat the olive oil over medium-high heat. Add the chops, and salt and pepper. Brown on both sides, about 5 minutes per side, depending on how thick they are. Remove the chops and keep warm.

To the skillet, add the garlic, rosemary, tomato, red wine, chicken broth and Dunbarton Dave's Not So Fairy Dust. Turn up the heat and cook sauce; using a wire whisk, whisk up the browned bits off the bottom of the pan. Let sauce reduce and remove from the heat. Add the butter. When it is melted and incorporated into the sauce, add the chops back in and thoroughly coat.

Then remove chops to dinner plates; serve with sauce ladled over the top.

Smokin’ Home Fries

4 frying potatoes, washed, not peeled
1 medium onion, diced
4 tablespoons olive oil
1 teaspoon Dunbarton Dave's Home-Fry Dust
Salt and pepper to taste

In a skillet, heat the olive oil over medium-high heat. Cut the potatoes into small cubes and add to the skillet. Add Dunbarton Dave's Home-Fry Dust, salt and pepper. Let cook covered until the potatoes are fairly soft, (3-5 minutes) Uncover and continue cooking until they are a nice golden brown. Place potatoes on paper towels in a bowl until the rest of the breakfast is almost ready. Just before serving, place the potatoes back into the skillet to fry one more time. This will reheat them as well as put a finishing crisp on them. Place on a paper towel again to get off the excess oil and serve.

Smokin’ Bar-B-Q Pork Ribs

2 cups beer or beer substitute
2 teaspoons salt, preferably kosher
2 tablespoons brown sugar
1 ½ pounds pork spareribs cut into small 2-rib portions
3 tablespoons barbecue sauce
1 tablespoon Dunbarton Dave's Mellow Smoke Dust

Marinating ribs:
In a large, zipper-topped plastic bag, add the beer, salt, brown sugar, Dunbarton Dave's Mellow Smoke Dust and spare ribs. Mush around. Marinate for at least 8 hours, preferably overnight.
Remove the ribs from the bag and discard the brine.

Preheat outside grill or grilling appliance, or if you are using the broiler, preheat the broiler to about medium-high heat.
Place the ribs on the grill, cover, and cook for 1 hour or until pork is no longer pink. Turn as often as needed to prevent burning. Heat the barbecue sauce and brush half on the ribs in the last 5 minutes of grilling.
Serve ribs with remaining barbecue sauce brushed on just before serving.

Quick ribs

1 rack of ribs
1 table spoon Dunbarton Dave’s, your choice:
(Mello smoke – mild) or
(Not so fairy dust for a kick)
1 small bottle of barbeque sauce (I like: Sweet Baby Rays)
3 chicken bullion cubes

Parse out ribs into single pieces, place in sauce pan with chicken bullion. Parboil ribs, remove from water and let stand for 3 to 5 minutes. Empty ½ small bottle of barbeque sauce into a mixing bowl mix ½ that amount of water in with sauce. Stir well take and add 1/2 table spoon of Dunbarton Dave's product into bowl and mix well. Place ribs on grill cook until near done. Then brush with your mixture from the bowl slather ribs one side at a time until finished. Use the other ½ of the bottle to make extra sauce for the ribs once they are served. Once you remove the ribs from the grill place them in a bowl and cover with remaining sauce in bowl from first mixture. Save the second part of the mixture for those that want to add extra sauce

Dunbarton Dave’s Fiesta Chicken

4 boneless, skinless chicken breast halves
1 package Dunbarton Dave's Fiesta Chicken Marinade
½ cup canola oil

In a large zipper-topped plastic bag, add Dunbarton Dave's Fiesta Chicken Marinade and the canola oil. Mush it around until it is blended. Add the chicken breasts and let marinade at least 20 minutes, but overnight is even better.

Preheat the outside grill, or the broiler. Remove the chicken from the bag and discard the marinade. Place the chicken on the grill or on the broiling pan and cook until juices run clear.

Dunbarton Dave's Awesome Pulled Pork

3-4 pounds pork butt roast
1 package Dunbarton Dave's Pulled Pork Dust
1 ½ cups water

Preheat the oven to 250 degrees F. Liberally rub the pork roast with Dunbarton Dave's Pulled Pork Dust and place it in the roasting pan. Pour in the water into the pan. Cover and bake in the oven for 4-6 hours or until the pork pulls apart very easily. Or use you’re crock pot and set on high for 4-6 hours or low for 8-10 hours. Take 2 forks and pull the pork apart in the pan.

For a Bar-B-Q sandwich:
Remove the pan juice and mix 1/2 with an equal amount of your favorite barbecue sauce. Add the barbecue mix back into the pan and thoroughly mix with the pork.

Winter Smoke Sausage Soup

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, pressed
½ bag of spinach, remove stems
1 stalk celery, chopped
1 carrot, chopped
½ teaspoon thyme
¼ teaspoon crushed red pepper
2 teaspoons Dunbarton Dave's Mellow Smoke Dust
3 cans chicken broth
12 ounces turkey kielbasa, sliced
1 tablespoon Romano cheese, grated
Salt & pepper to taste

In a large saucepan, heat olive oil over medium-high heat. Add the onion and garlic and cook for a minute until fragrant. Now add the spinach and keep sautéing about 2 more minutes. Add the celery and carrot, cook 1 more minute. Add the spices, salt and pepper and all the chicken broth. Bring to a simmer and cook until all is tender, about 10 minutes or so, depending on how big the vegetable pieces are.

If you like your soup nice and thick, take half the soup and give it a whirl in the blender, pour it back into the pot, stir it around and proceed to the next paragraph. Do Not put the kielbasa in the blender.

Finally, add the kielbasa and simmer another 5 minutes. Serve with a little grated Romano cheese on top.


Home	Hot & Spicy	Smoke / BBQ	Marinades & Rubs	Dare Dave	Recipes
Buffalo Chicken Wings (Mild) 5 lb package of chicken wings 2 teaspoons butter, melted 1 teaspoon Tabasco sauce 1 teaspoon Dunbarton Dave’s Hot Wing Dust (more if you can take the heat) 2 teaspoons olive oil 4 tablespoons blue cheese salad dressing Salt and pepper to taste In a zipper-topped plastic bag, toss chicken wings together with melted butter, Tabasco sauce, Dunbarton Dave’s Hot Wing Dust and salt and pepper. In a skillet, heat olive oil over medium-high heat. Add chicken wings and cook till well browned cooked on both sides. Serve chicken wings with a tablespoon of cold blue cheese dressing over the top. Moroccan Chicken for Crock Pot 8 skinless chicken thighs ¼ cup olive oil, divided 4 cloves garlic, pressed 3 tablespoons lemon juice 2 teaspoons Dunbarton Dave's Not So Fairy Dust (less or more depending on your tastes) Salt and pepper to taste In a zipper-topped plastic bag, add all ingredients, minus 1 tablespoon of the olive oil, mushing everything together in the bag. Allow to marinate at least an hour, but it would be better to let set overnight. In a skillet, heat 1 tablespoon of the olive oil over medium-high heat. Brown the chicken well on all sides. Throw the browned chicken into the slow cooker and add the remaining marinade from the bag. Cook on low for 7 to 8 hours or on high for 4 to 6 hours, depending on the type of slow cooker you have. Hot Shake and Bake Chicken 1/3 cup whole-wheat flour 1 teaspoon thyme 1 teaspoon onion powder 1 teaspoon Dunbarton Dave's Not So Fairy Dust (more if you can handle it) 4 chicken breasts (with skin and bone) Salt and pepper to taste In a large zipper-topped plastic bag, add the flour and seasonings and shake well to combine. Preheat oven to 400 degrees F. Add the chicken to the bag, 2 pieces at a time. Lightly shake to coat. Put the chicken on a lightly greased baking sheet and bake for about 30 minutes or so, depending on the size of the chicken breasts. After 20 minutes in the oven, turn the chicken over to finish cooking on the other side. Italian Pork Chops 1 tablespoon olive oil 4 boneless pork chops 4 cloves garlic, pressed 1 teaspoon rosemary, crushed 1 tomato, diced ¼ cup red wine ½ cup chicken broth 1 tablespoon butter 1 teaspoon Dunbarton Dave's Not So Fairy Dust (more if you want a little more heat) Salt and pepper to taste In a skillet, heat the olive oil over medium-high heat. Add the chops, and salt and pepper. Brown on both sides, about 5 minutes per side, depending on how thick they are. Remove the chops and keep warm. To the skillet, add the garlic, rosemary, tomato, red wine, chicken broth and Dunbarton Dave's Not So Fairy Dust. Turn up the heat and cook sauce; using a wire whisk, whisk up the browned bits off the bottom of the pan. Let sauce reduce and remove from the heat. Add the butter. When it is melted and incorporated into the sauce, add the chops back in and thoroughly coat. Then remove chops to dinner plates; serve with sauce ladled over the top. Smokin’ Home Fries 4 frying potatoes, washed, not peeled 1 medium onion, diced 4 tablespoons olive oil 1 teaspoon Dunbarton Dave's Home-Fry Dust Salt and pepper to taste In a skillet, heat the olive oil over medium-high heat. Cut the potatoes into small cubes and add to the skillet. Add Dunbarton Dave's Home-Fry Dust, salt and pepper. Let cook covered until the potatoes are fairly soft, (3-5 minutes) Uncover and continue cooking until they are a nice golden brown. Place potatoes on paper towels in a bowl until the rest of the breakfast is almost ready. Just before serving, place the potatoes back into the skillet to fry one more time. This will reheat them as well as put a finishing crisp on them. Place on a paper towel again to get off the excess oil and serve. Smokin’ Bar-B-Q Pork Ribs 2 cups beer or beer substitute 2 teaspoons salt, preferably kosher 2 tablespoons brown sugar 1 ½ pounds pork spareribs cut into small 2-rib portions 3 tablespoons barbecue sauce 1 tablespoon Dunbarton Dave's Mellow Smoke Dust Marinating ribs: In a large, zipper-topped plastic bag, add the beer, salt, brown sugar, Dunbarton Dave's Mellow Smoke Dust and spare ribs. Mush around. Marinate for at least 8 hours, preferably overnight. Remove the ribs from the bag and discard the brine. Preheat outside grill or grilling appliance, or if you are using the broiler, preheat the broiler to about medium-high heat. Place the ribs on the grill, cover, and cook for 1 hour or until pork is no longer pink. Turn as often as needed to prevent burning. Heat the barbecue sauce and brush half on the ribs in the last 5 minutes of grilling. Serve ribs with remaining barbecue sauce brushed on just before serving. Quick ribs 1 rack of ribs 1 table spoon Dunbarton Dave’s, your choice: (Mello smoke – mild) or (Not so fairy dust for a kick) 1 small bottle of barbeque sauce (I like: Sweet Baby Rays) 3 chicken bullion cubes Parse out ribs into single pieces, place in sauce pan with chicken bullion. Parboil ribs, remove from water and let stand for 3 to 5 minutes. Empty ½ small bottle of barbeque sauce into a mixing bowl mix ½ that amount of water in with sauce. Stir well take and add 1/2 table spoon of Dunbarton Dave's product into bowl and mix well. Place ribs on grill cook until near done. Then brush with your mixture from the bowl slather ribs one side at a time until finished. Use the other ½ of the bottle to make extra sauce for the ribs once they are served. Once you remove the ribs from the grill place them in a bowl and cover with remaining sauce in bowl from first mixture. Save the second part of the mixture for those that want to add extra sauce Dunbarton Dave’s Fiesta Chicken 4 boneless, skinless chicken breast halves 1 package Dunbarton Dave's Fiesta Chicken Marinade ½ cup canola oil In a large zipper-topped plastic bag, add Dunbarton Dave's Fiesta Chicken Marinade and the canola oil. Mush it around until it is blended. Add the chicken breasts and let marinade at least 20 minutes, but overnight is even better. Preheat the outside grill, or the broiler. Remove the chicken from the bag and discard the marinade. Place the chicken on the grill or on the broiling pan and cook until juices run clear. Dunbarton Dave's Awesome Pulled Pork 3-4 pounds pork butt roast 1 package Dunbarton Dave's Pulled Pork Dust 1 ½ cups water Preheat the oven to 250 degrees F. Liberally rub the pork roast with Dunbarton Dave's Pulled Pork Dust and place it in the roasting pan. Pour in the water into the pan. Cover and bake in the oven for 4-6 hours or until the pork pulls apart very easily. Or use you’re crock pot and set on high for 4-6 hours or low for 8-10 hours. Take 2 forks and pull the pork apart in the pan. For a Bar-B-Q sandwich: Remove the pan juice and mix 1/2 with an equal amount of your favorite barbecue sauce. Add the barbecue mix back into the pan and thoroughly mix with the pork. Winter Smoke Sausage Soup 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, pressed ½ bag of spinach, remove stems 1 stalk celery, chopped 1 carrot, chopped ½ teaspoon thyme ¼ teaspoon crushed red pepper 2 teaspoons Dunbarton Dave's Mellow Smoke Dust 3 cans chicken broth 12 ounces turkey kielbasa, sliced 1 tablespoon Romano cheese, grated Salt & pepper to taste In a large saucepan, heat olive oil over medium-high heat. Add the onion and garlic and cook for a minute until fragrant. Now add the spinach and keep sautéing about 2 more minutes. Add the celery and carrot, cook 1 more minute. Add the spices, salt and pepper and all the chicken broth. Bring to a simmer and cook until all is tender, about 10 minutes or so, depending on how big the vegetable pieces are. If you like your soup nice and thick, take half the soup and give it a whirl in the blender, pour it back into the pot, stir it around and proceed to the next paragraph. Do Not put the kielbasa in the blender. Finally, add the kielbasa and simmer another 5 minutes. Serve with a little grated Romano cheese on top.