BurqueñoBQ

“These are the best mushrooms I’ve ever had!” - So far that is the unequivocal opinion of everyone who has tried this recipe for smoked mushrooms. And the best part is they’re incredibly easy to make! These mushrooms go great as a side dish with just about any meal, and are one of my favorite things to make on my smoker. Another great thing about them is that you have the option to smoke them long before you sautée them, keep them in the fridge overnight, or just leave them on the counter for a few hours until 15-30 minutes before your main dish is ready and sautée them at that point. When I made this batch of mushrooms, I was also making Prime Rib on the same day. I smoked both for an hour at 165 degrees, removed the mushrooms, and then kicked up the heat to finish cooking the Prime Rib. Here are the seasonings used while sautéing: 3 tbsp crushed garlic 1.5 tsp basil 1.5 tsp oregano 1 tsp poultry seasoning or herbs de Provence ¼ cup white wine Check out http://www.nmbbqtrue.com/shop for loads of BurqueñoBQ branded swag and to find out what's coming soon. Also, follow me on social media. http://www.Facebook.com/nmbbqtrue http://www.Twitter.com/nmbbqtrue http://www.Pinterest.com/nmbbqtrue http://www.Instagram.com/nmbbqtrue Music by http://www.BenSound.com

In today's episode of BurqueñoBQ, you'll learn how to make Posole. Posole is a traditional Southwestern soup often served on holidays such as Thanksgiving or Christmas, but you can find it year-round in restaurants all around New Mexico. I make my Posole with hominy, Hatch Red Chile sauce, and smoked pork. My family's tradition is to use a homemade stock from the bones of our Thanksgiving turkey as well as vegetables. This produces a broth with huge depths of flavor and serves as the perfect base to make Posole. To find out how to make the perfect Hatch Red Chile sauce for this recipe, just click this link: https://youtu.be/vjBm7fbtVAo This soup recipe is easy to make, tastes delicious, and is sure to warm you up on a cold day. Learn how to make Posole today! Check out http://www.nmbbqtrue.com/shop for loads of BurqueñoBQ branded swag and to find out what's coming soon. Also, follow me on social media. http://www.Facebook.com/nmbbqtrue http://www.Twitter.com/nmbbqtrue http://www.Pinterest.com/nmbbqtrue http://www.Instagram.com/nmbbqtrue Music by http://www.BenSound.com

In New Mexico, you'll find Hatch Red Chile sauce served on just about everything. You can buy Hatch Red Chile in many forms: Fresh whole pods, dried whole pods, as a powder, or as a purée made from dried or fresh pods, and the purée is what I'm cooking in today's episode of BurqueñoBQ. I made this batch of Red Chile Sauce to add to Posole. The posole recipe is available here: https://youtu.be/YCWWA-eNVN4 If you're looking to have frozen Hatch Red Chile purée shipped to you at a very reasonable price, check out this link: https://www.chilemonster.com/Frozen-Sun-Dried-Red-Chile-Puree-12-Gallon-Tub-64-oz_p_980.html Here is the super easy recipe for this delicious sauce: 2 quarts Hatch Red Chile Purée 1 pint Water 1 tbsp Herbs de Provence 1 tbsp Oregano 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tbsp Salt 2 tbsp Cornstarch mixed with 2 tbsp Water Bring all ingredients except cornstarch mixture to a light boil. Stir in the cornstarch mixture and continue stirring for 1-2 minutes. Let cool to room temperature before refrigerating or freezing. If you want to kick up the heat and add some smoke flavor, mince a homemade chipotle and add it to the saucepan when you turn on the stove. Learn how to smoke your own chipotle in this video: https://youtu.be/o-KI_lpxQZ8 Check out http://www.nmbbqtrue.com/shop for loads of BurqueñoBQ branded swag and to find out what's coming soon. Also, follow me on social media. http://www.Facebook.com/nmbbqtrue http://www.Twitter.com/nmbbqtrue http://www.Pinterest.com/nmbbqtrue http://www.Instagram.com/nmbbqtrue Music by http://www.BenSound.com

I use Chipotles in TONS of my BurqueñoBQ recipes, but today I decided to try smoking a couple other peppers as well. A little experimenting never hurt anyone, right? Well as I found out when I tasted the smoked habañero, experiments can be profoundly painful 😂😂😂 As I upload other recipes that use these peppers, I'll post the links here. Check out http://www.nmbbqtrue.com/shop for loads of BurqueñoBQ branded swag and to find out what's coming soon. Also, follow me on social media. Http://www.Facebook.com/nmbbqtrue Http://www.Twitter.com/nmbbqtrue Http://www.Pinterest.com/nmbbqtrue Http://www.Instagram.com/nmbbqtrue Music by http://www.www.BenSound.com