RECIPES — Crispy's Mango Habanero

Deer sausage curtesy of MLB pitcher Cad Khul 

What you’re going to need

1 sausage or .5lb of meat  

1 small skillet 

1 mixing bowl 

1 turnip (diced up)

1 squash (diced up) 

1  dukes mayo 

2 tblspns of crispy mango habanero 

1 tblspn Lard

1 cup stock

1 whisk 

1 clove of garlic

1 tsp grated ginger

1 cup of chopped cauliflower 

4-5 spoonfuls of pimento cheese 

Sauce. 

In your mixing bowl add your mayo and grill your ass off the seasoning. Add a touch of salt. Whisk together. This sauce will be used as a topping when your dish is finished 

Skillet 

On medium-high heat add your meat of choice. (At this point I hope that you have got your over started at set to 350 degrees)If it’s ground. Start first. If cured sausage starts with your root vegetables. And then add sausage last. You will be putting in the oven so it will cook and the day from the sausage will season the veggies around the meat. Once the pan is hot add your lard. Start with your hard vegetables first, in this case, butternut squash. Reduce heat to medium let them cook. Add your garlic and ginger then your turnip and cauliflower sauté together add your meat around the dish with your pimento cheese. Throw your dish in the oven for 15 minutes or until the veggies are tender and the meat is cooked. Use your sauce as a topping eat up. 

Meat prep.

For the raw ground dear meat, I used pop-smoke and gunpowder. The pop smoke has great salt and pepper flavor that will complement the gunpowder. The gunpowder itself will help take away that game flavor that people don’t like. I used a 2:1 ratio gunpowder to pop smoke. Always take a small bite and cook it to taste the flavor your seeking.  

As a chef, my Biggest issue I see people make is they add seasoning way to low. This clumps up really makes for an inconsistent bite there is also an aesthetically unappealing layer of seasoning.  The bottle is designed to spread an even layer over whatever your cooking. Use a sheet tray or pan that is twice the size of meat. If you want to be super clean you can put plastic wrap on the counter, this will make clean up quick and painless. This week I made two different steaks. I used Mountian Primal NY strip and Ribeye. Both exceptional products from exceptional ranchers and bro’s in Colorado. In a standard meat box these cuts available. Which is why I used them. 

The NY got a rub of crispy habanero/ pop smoke and infidel pork rub. See below for my ratios. 

The ribeye got a healthy dose of gunpowder mixed with a little ma deuce. The gunpowder brings out the sweetness in a really rich steak. The deuce gives it that salty ness to balance it both out. You dudes need to play with it based on your taste buds. 

NY 

1 heaping Tblspn crispy mango habanero 

1 tbsp pop smoke

1 tbsp infidel pork rub

Mix together generously 

Ribeye

2 heaping tbsp of gun powder

1 tbsp Ma Deuce 

The next steps I used with my Traeger pro series. I do not recommend using a pan sear with these rubs. Grilling would be great, however, I would pay attention to your steaks because the flames will give more char then you expect because of the sugars in the ribs. Back to it. So on my smoker, I set it too 220 and the smoker smoked it with a combo of oak and mesquite for 20 minutes. After that, I set my temp to 330 for 20 minutes and flip after 10 minutes. 

I do not temp, we all have instincts and I rely on them heavily to get my perfectly cooked steak. All of you will have to do the same, I went for a mid-rare plus. (It’s a thing). You can cook to your own desired temp using our meat temp chart!