Mike's Award-Winning Chili     Uncle Dougie's Unbeatable Ribs    Uncle Dougie's Coney Sauce

Catrinka's Spicy Skirt Steaks    Julie's Marvelous Meatloaf    Mike's Kick-Ass Barbecue Beef

Mike's Award-Winning Chili

Submitted by Rev. Jim, Barrington, Illinois

(Original creation by Mike Daleen, Barrington, Illinois)

This is what youll need:

I lived in Texas for many years, and even attended a few Chili Cook-offs, but the best chili I have ever eaten came from right here in the Midwest.  Mike Daleen of Barrington, Illinois makes this award winning chili, and loves to share his secrets with everyone.  This one has been slightly modified, but the great flavor still pays homage to Mike, the Chili Master!  One of the key ingredients is the beef brisket that he slow cooks with an incredible rub. The aroma in the house for a few hours is incredible. 

Put the rub on the brisket and put fat side up in a roasting pan. Add 1 cup water to the bottom of the pan and cover.  Cook at 225 for 5 to 6 hours.  When done, cut into 3/8 to strips against the grain.  Then chop up the meat into small chunks.  Some will shred by itself, dont worry, thats a good thing.

A couple of hours before the meat is done, start the rest of the ingredients because they will need to cook for a while.   Cut up the red and green peppers and the onion and saut in oil for a couple of minutes.   Add the crushed garlic and continue to saut for another couple of minutes.   Add the ground Italian Sausage and brown the sausage lightly.   Add the crushed tomatoes and the half bottle of Uncle Dougies Torpedo Juice. Then, add the 2 cans of tomato paste.   Add the beef and continue to simmer for about another hour. Finally, add the beans and cook for about 15 or 20 minutes.  Follow the directions on the 2 Alarm Chili Kit, or you can substitute chili powder and cayenne to your own taste.   Serve immediately.  This will make a lot of chili, so you can also freeze in nice freezer containers for later use.

Brisket Rub
You can use this on the brisket you cook for the barbeque beef for sandwiches, and also for the chili. 

                                                                       *use With A Bite Grub Rub for a major heat blast

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Uncle Dougie's Unbeatable Ribs

Rib cookin' is serious stuff!!

Very important: Ask your butcher to skin the backside of the ribsits not hard to do. 

Optional: Rub ribs with one of the Uncle Dougies Grub-Rubs. Cover or wrap and let the ribs sit overnight.

Needed: Flat rack, a shallow pan, Olive Oil, Malt or Balsomic Vinegar, Uncle Dougies Grub-Rub Original, Uncle Dougies BBQ Sauce and foil. 

Make a secret mixture of Olive Oil, Malt Vinegar and Grub-Rub Original.
(this is where the ribs become your ribs. Try adding other ingredients to the secret mixture. Sometimes Ill add Uncle Dougies Chicken Wing Marinade, Teriyaki or Soy Saucebe creative).

Brush the mixture on both sides of the ribs and place them on a rack in a shallow pan. Pour the remaining mixture in the bottom of the pan. Cover the pan with foil. (make a tight seal around the pan - but leave some space so the foil isnt touching the ribs). Slow cook at 180-200 for 2 hrs. I like my ribs a little chewysome people like them to fall off the bone. Alter the slow cooking time to achieve the texture you crave.

Finish the ribs off on the grill. (I alter direct heat and indirect heat). I first sear the ribs both sides flipping numerous times on direct heat. Then cook using indirect heat, flipping occasionally to desired doneness. 

The last step is to add the Uncle Dougies Barbecue Sauce on both sides of the ribs. Just before your ready to take them off the grill, add the barbecue sauce. I paint them a couple times, each side. (Try not to burn the sauce). Serve with a heated bowl of Uncle Dougies Barbecue Sauce on the side for extra brushing or dipping.

Dougie tip: Want spicy ribsrub with Uncle Dougies Grub-Rub with a Bite and/or mix some Uncle Dougies Bang Zoom Hot Sauce with the Uncle Dougies Worlds Most Dangerous Barbecue Sauce. 
(OR) Marinate the ribs overnight in Uncle Dougies Chicago-Style Chicken Wing Marinade. 

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Uncle Dougie's Coney Sauce

(also used for Sloppy Joe's)

Submitted by Rev. Jim, Barrington, Illinois

(Original creation by Joe Procario, Canton, Ohio)

This is what youll need:

In a skillet, brown the ground beef and the onion over medium heat, breaking up the meat with a fork to make it very fine.  Drain off the fat.  Add the remaining ingredients, except the ketchup.  You'll love the aroma with the mustard added to the mixture!  Mix this well, and then add enough of the ketchup to keep it moist and loose. (about 1/2 jar, or 1/2 cup)  Simmer, partially covered for about 30 minutes, stirring occasionally.

You can keep adding ketchup to get the consistency you want.  As always, modify the volumes to fit your own tastes, but you will find that this will kick any of the pre-made stuff in the butt!  You may also want to make your own modifications, like adding a couple of teaspoons of sugar or your favorite sweetener, or lemon juice, or anything that you think will add your own taste.

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Catrinka's Spicy Skirt Steaks

Submitted by Catrinka, a Tucson Chef

Another simple beef dish!

This is what youll need:  

Trim and score the skirt steaks.  Marinate in Uncle Dougies Chicken Wing Marinade for 15 minutes.  Remove from the marinade and brush the steaks with Uncle Dougies Barbecue Sauce.  Grill steaks approx. 30 minutes, basting with a combination of Uncle Dougies Chicken Wing Marinade and Uncle Dougies Barbecue Sauce (your choice Mild or Dangerous).  The remaining sauce can be heated and served on the side for dipping. 

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Julie's Marvelous Meatloaf

Submitted by Julie Yonker, Westchester, Illinois

A great twist on an old classic!

This is what youll need:

In a large bowl, combine beef, bread crumbs, 1/2 of the steak sauce, ketchup, eggs, peppers, onion, and Grub Rub.  Shape into 9 X 5-inch loaf.  Place in a greased 13 X 9 X 2-inch baking pan.  Bake at 350 for 1 hour.  Brush with remaining steak sauce; sprinkle more Grub Rub over the steak sauce, and bake 15 minutes longer.  

Dougie Note: Depending on your desire for heat, you can always add some Uncle Dougie's Lil' Boom Hot Sauce, or use With-A-Bite in place of the Grub Rub.  

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Mike's Kick-Ass Barbecue Beef

Submitted by Rev. Jim, Barrington, Illinois

(Original creation by Mike Daleen, Barrington, Illinois)

This is what youll need:

This recipe uses a large brisket (not corned beef) with a good amount of fat on one side.  You cook it with the fat side up with a cup or so of water in the bottom of a roasting pan at 200-225 for 7 to 8 hours.  Use the special rub recipe below, plus put 2 to 3 tablespoons of minced garlic (and more if you like garlic!) spread out on the fat side of the meat. Put the garlic on the top, and then sprinkle the dry mixture evenly over the meat.  Add about 1 cup of water to the bottom of the pan, cover, and cook according to the info above.  You will love the aroma that fills the house.  With the addition of the garlic and some of the other spices, this will have a slightly different aroma from the method used to cook brisket for the chili recipe, but you will love it.

When the meat is done, take an electric knife (if you have one) and cut long strips of the beef.  Then, using the knife, you simply chop the strips in the opposite direction to get the full shredded thing happening. Using the liquid in the bottom of the pan, add about half of it to the shredded beef.  Add this in small amounts at a time to prevent making it too soggy.  Take a fork or spoon and mash the liquid and the beef together.  Then add Uncle Dougies Wild Mild Barbecue Sauce until you get the consistency for making sandwiches.  If you want more kick and some serious heat, use Uncle Dougies Worlds Most Dangerous Barbecue Sauce.

Brisket Rub
You can use this on the brisket you cook for the barbeque beef for sandwiches, and also for the chili. 

                                                                       *use With A Bite Grub Rub for a major heat blast

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