Rotisserie Turkey on the Rec Tec Wyldside using the ThermoWork BlueDOT

Rotisserie Turkey on the Rec Tec Wyldside using the ThermoWork BlueDOT

This recipe shows how to cook a 12-pound turkey on a rotisserie using herb butter and using a ThermoWorks BlueDot thermometer to monitor the turkey internal temperature.
Print Recipe
CourseMain Course
Keywordbarbecue turkey, herb butter, rotisserie, rotisserie turkey, wyldside grill
Prep Time30 minutes
Cook Time1 hour 50 minutes


Cooking Ingredients


  • Here what it looks like when I first put the turkey on.
    The rotisserie handled this 12-pound turkey like it weighed nothing.
  • The ThermoWorks BlueDOT also ran flawlessly and its round design and two powerful magnets in the back made attaching it rather easy.
  • To attach the BlueDOT all I needed was a round disk used to mount phones magnetically to your dash.
    To attach the BlueDOT you need to route the BlueDOT temperature probe wire through the rotisserie bushing. This bushing allows the spit to turn freely on the grill.
  • Wipe the spit handle clean and remove the paper so the adhesive is exposed
  • Now center the disk at the end of the handle.
    I felt it was easier to put the disk on the table and then center the handle.
  • With disk attached to handle take the blue dot and test how secure it is.
    I was amazed at how strong the magnet was and how secure the BlueDOT became on the handle.
  • Now before you attach the handle just make sure the probe cable can be attached to the BlueDOT and also that the temperature probe can be inserted into the turkey.

    Now screw the handle back on to the spit.
  • Because your cable is going to be a lot longer than you need I wrapped the excess cable around the handle before inserting the cable into the BlueDOT.
  • Now it is time to prep the turkey.
    I borrow this recipe from Gordon Ramsey and it is great at keeping a turkey moist.
    The secret is making an herb butter.
    Your start with 2 sticks of unsalted butter.
    1 Tablespoon of Sage
    1 Tablespoon of Rosemary
    1 Tablespoon of Thyme
  • Now clean your hands and put on a pair of food preparation gloves and go for it.
    You need to make sure every inch of butter is mixed with the spices.
    Now put the herb butter in the refrigerator and let all those spices become one with the butter.
  • Now on to the turkey.
    Got this 12 pound turkey at Sprouts Farmer Market. It is fully natural and has not been injected with salt.
    If you see the words enhanced when you by a turkey it means they injected salt into the turkey. The only thing that is enhanced is the companies bank account.
    For the salt makes the turkey weigh more when it is bought.
    Also, you should never brine an enhance turkey and also an enhanced turkey does mean it is brined. It is not.
    As you see I am removing all the accessories. You do not need any plastic holding legs or a popup temperature gauge that guarantees an overcooked turkey.
    Do keep the neck and all the gizzards for they make a great gravy.
  • Now its time to tie up this bird. You do not want the legs and wings dangling on the rotisserie.
    I separate the job into two twines. One twine to hold the wings in tight and then a second twine to secure the leg s and also hold the skin tight.
    Take twine and loop behind the wings then go around the turkey and secure the wings.
    Make sure you cut the loose ends of the twine so they do not get close to the fire..
  • With the wings tied get a second twine and loop it around the breast bone and follow behind each leg.
    This will push up the breast and also pull the legs up so the skin will tighten and will cook evenly.
    Put the legs together with one on top of the other and wrap legs with twine.
    Flip the bird over and then circles twine over the pope nose and pull twine tight and tie.
  • Now make final adjustments and get ready to apply herb butter.
    Before the butter can be applied you need to separate the skin from the breast.
    With your finger push slowly but firmly between the breast meat and the skin.
    Do this from both sides of the cavity.
  • Now go get he herb butter and put it into the microwave for around 20 seconds and soften it up.
    Now apply butter on every inch of the breast under the skin.
    As you put more butter in with one hand use the other hand to even out the butter.
    This butter is going to give you a very moist turkey with a perfectly golden turkey skin and the herbs will add those subtle flavors we all crave when we have thanksgiving turkey.
  • When you are done covering the breasts then cover every inch of skin on the outside and also in the cavity.
    More butter means better self-basting as the bird turns on the rotisserie.
    Now you know where the name Butterball came from.
  • Make sure you get into all the crevasses and also underneath the twine.
    Now it is time to put the turkey on the spit rod.
    With the turkey laying with the breasts facing up put spit rod through the top cavity and then the lower cavity making sure the rod is above the legs.
    Insert spit rod fork into the upper part of the breasts
    Now put the other spit rod fork and make sure both legs are secured by the fork.
    Now using plyers make sure both forks are secured.
  • Now it is time to get this turkey on the grill and as you can see the rotisserie is turning freely without any hesitation and the bird is not flopping around.
    The BlueDOT temperature probe is also inserted into the thickest part of the breast.
    Here is the BlueDOT only minutes after I put the turkey on.
  • Turkey's temperature is 57 degrees and the alarm is set for 165 degrees. As you can see very easy to read the display.
    For cooking fuel, I am using Royal Oak lump charcoal and Kingsford hickory smoking chunks.
  • Here is the turkey a little over halfway through the cook and you see how evenly the bird is cooking.
  • The Wyldside pit area maintains an even and consistent heat due to the heavy large metal plate at the bottom of the pit.
    In addition, it has a variable speed blower that acts like bellows giving the fire additional oxygen.
    Now here is the ThermoWorks app showing not only the turkey temperature but shows the complete graph of the cook.
  • When turkey hit 160F I then pulled turkey and covered in foil to rest. Over the next 30 minutes, the turkey temperature raised to 165F and the turkey was ready to be served.
  • Cook time before the rest was 1 hour and 53 minutes. The total time from start to finish was 2 hours and 23 minutes. The turkey came out very moist and was full of flavor from the herb butter.



Serving: 3oz | Calories: 170kcal | Protein: 18g | Fat: 4.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1.5g | Sodium: 96mg

Tri Tips Seared in Duck Fat on the Rec Tec Wyldside Grill

Tri Tip Seared in Duck Fat

Trip Tips Seared in Duck Fat on the Wyldside Grill

A recipe showing how to cook on the Rec Tec Wyldside Grill. This one is all about Tri-Tips using duck fat to sear. This recipe will also work if you have a Santa Maria Style Grill or even an Argentinian Grill.
Print Recipe
CourseMain Course
Keywordargentinian grill, rec tec wyldside, santa maria style bbq, santa maria style grill, tri tip, wyldside grill
Prep Time20 minutes
Cook Time45 minutes


  • In this recipe, we will be cooking and searing Tri-Tip roasts
    on the Rec Tec Wyldside Grill.
    The Wyldside grill is an Argentinian or some would say a
    Santa Maria style BBQ.
    The cooking fuel will be lump charcoal and hickory wood
  • We will need a very hot fire and it all starts with the BBQ Dragon Chimney Starter.
    First, we fill the starter all the way with lump charcoal.
    Then using a tumbleweed starter I light and then push the starter to the middle of the chimney using the access port on the side of the BBQ Dragon chimney.
    To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
  • To help with the lighting, the Wyldside has vent holes that part powered by a fan, all around the base of the fire pit.
    Here I show the port and how I am pointing it towards the vents at the base.
  • We now turn on the fan to high and let the chimney and charcoal come up to temperature.
    As you can see the charcoal is well on its way. So while the charcoal is lighting we move into the kitchen to prepare our Tri Tips.
  • Here are the ingredients we will be using.
    Duck Fat and Montreal Steak Seasoning
  • And two 2.5 pound tri tip roasts
    A little trivia. The Tri Tip was created by Bob Schultz in Santa Maria, CA in the 1950s. Before Mr Schultz this cut of meat was used to make hamburgers.
    As you can see the roast has three points like a triangle. Hence the name Tri Tip.
    Before cooking, we need to remove external fat and silver skin.
  • Because this is not a big piece of meat I take small cuts until I can see the outside is mainly meat.
  • After trimming you can see that the outside of this roast should really sear well.
    Now it is time to season the meat. I put the meat into a foil pan so cleanup is easy.
    Now with the Montreal steak seasoning, I liberally put the seasoning on.
    Montreal Steal seasoning is your standard SPG, salt pepper and garlic with few extras added.
    With the meat totally cover in rub it is now off to the grill.
  • We now lay the coals in the middle of the fire pit.
    Now add the hickory wood chunks
    As the wood chunks are added you can see the wood starts to smoke and the fire becomes very hot.
    Also, the vents and fan are adding even more oxygen to the fire.
  • We then add another layer of lump charcoal.
    The wood is already producing flame and now we want to move
    wood and coals so we have a focused cooking area.
    Using the rack we try and equally distribute the
    wood among the coals.
  • With coals and wood ready we now lower the grate into the grill.
  • Here you can see my favorite thermometer. Signals by Thermoworks.
    Here is the fire with both flame and smoke. Perfect for cooking these tri-tips.
  • In the grate, up position, the tri-tips are placed on the grate.
    The temperature probes from the signals thermometer are inserted into the two tri-tips.
  • The grate is then lowered to the point that the flames just kiss the meat but do not char the meat.
    The tri-tips are turned about ever 2 to 3 minutes.
    The tri-tips will be ready to sear when they reach an internal temperature of 120F.
  • Here you can see one tri-tip is at 118F and just about ready to pull.
  • With the one tri-tip done we move it off to the side, so it can stay warm.
    Then as the second tri-tip hits 120F we also move it off the heat too.
    I highly recommend some real good BBQ gloves like the BBQ Dragon Extreme Heat Resistant BBQ Gloves
    By far the best BBQ gloves I have ever used.
  • Now it is time to get a large 15 inch cast iron skillet. This one is a Lodge.
    Now the duck fat.
    Why duck fat? It does not burn at high temperature so no free radicals so it stays healthy for you. It also has a neutral taste so it doe not change the taste of the meat.
    Pour duck fat into skillet and let the oil come up to temperature.
  • Coat the bottom of the skillet and the lower the grate so it is very close to the coals.
    Remove meat temperature probes and then start monitoring the skillet temperature using an inferred thermometer.
  • The correct searing temperature is 360F.
    Now do not do this unless you have extreme temperature gloves on.
    As I seared these tri-tips I noticed how the meat actually became more pliable and the color became even in color like a well-cooked steak.
    Total searing time was around 2 minutes
  • The nice thing about the gloves is you could actually feel when the meat was done.
    They looked perfect and it was time to pull.
  • Always cut against the grain and in a tri-tip that means you change the cut when you reach the middle.
    Tri-tip cut easy and it tasted great.



Serving: 8oz | Calories: 500kcal | Protein: 60g | Fat: 12g | Iron: 8mg

What is Santa Maria Style Barbecue

santa maria style barbecue

So we start with the question? What is Santa Maria Style Barbecue?

Well I will tell you what it is not and it is always confused with and that is Argentinian Barbecue or Asado.

The physical grills are similar but the barbecue that comes off those grills is very different.

To learn more about Argentinian barbecue you will have to wait for my next post when we answer the question, what is Argentinian Asado.

Let’s start with where is Santa Maria valley.

It is positioned in a valley by the pacific coastline that is 150 miles northwest of downtown Los Angeles and about 65 miles northwest of Santa Barbara.

map of santa maria

The city is notable for its wine industry and Santa Maria-style barbecue.
Sunset magazine called Santa Maria “The West’s Best BBQ Town

wests best bbq town

So what is so special about santa maria?

First the weather is perfect for year round growing of grass. The average highs in July are 74 F and the lows 54 F. In January the average highs are 66 F and the lows 39 F. The last time they had snow was 1945.

santa maria weather

With ideal weather and location In the 1800s, the land was divided into large cattle ranches, the outlines of which still define roads and town boundaries today.

Santa Maria-style barbecue is thought to have evolved naturally for, In the mid-1800s, in the valley of Santa Maria, local ranchers would host Spanish-style feasts each spring for their vaqueros or cowboys, following big cattle roundups.

Spanish style feasts

They barbecued meat over pits filled with hot coals of local red oak.

In 1931, the Santa Maria Club started a “Stag Barbecue,” which was held on the second Wednesday of every month, with up to 700 patrons attending each event.

stag barbecue santa maria

Over the years, the legend of Santa Maria Style Barbecue grew, turning a local treasure into a major attraction.

In those early days, the favored cut was top-block sirloin. Then, as today, the meat was rolled in a mixture of salt, pepper and garlic salt before being barbecued over the red oak coals, which contribute a smoky, hearty flavor.

top block sirloin santa maria

In the 1950s, a local butcher named Bob Schutz perfected the tri-tip, a triangular bottom sirloin cut that quickly joined top-block sirloin as a staple of Santa Maria Style Barbecue.

tri tip santa maria

President Ronald Reagan was an avid fan of Santa Maria Style Barbecue. Local barbecue chef Bob Herdman and his “Los Compadres Barbecue Crew” staged several barbecues for President Reagan, including five feasts on the South Lawn of the White House.

So what is a Santa Maria Style BBQ grill?

It is a grill that had a large pit area that’s primary fuel is wood or lump charcoal with wood.

rec tec wyldside grill

It also has a grate that can be raised or lower depending on how much heat you want to apply to the food.

The other way the pitmaster can control temperature is just by using a shovel or rack to move the coals around.

rack the coals

The grill I have also has a rotisserie accessory that is connected to the grate allowing you to move the food on the rotisserie up and down giving you great control over the cook.

turkey on rotisserie

As you can see Santa Maria Style BBQ is a simple but effective way to prepare barbecue. It has a 200 year history and if you are a BBQ enthusiast like me it is one of the more enjoyable ways to prepare a great meal while showing off your true barbecue skills.

The grill I use is the Rec-Tec Wyldside. If you want to learn more about this grill please follow this link .

ThermoWorks Billows on a Weber Kettle 22 – Baby Back Ribs in 3 Hours

ThermoWorks Billows on a Weber Kettle 22 – Baby Back Ribs in 3 Hours

This video is part of a series that incorporates the ThermoWorks Billows on a Weber Kettle 22

This time we are cooking Baby Back Ribs in 3 Hours

If you would like to know more on how to install a ThermoWorks Billows on your Weber Kettle please check out this installation video –

Print Recipe
CourseMain Course
Keywordbaby back ribs
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours


  • Setup kettle with 2 Weber baskets full of Kingsford blue briquettes. Put one charcoal starter in each basket and then light.
  • Let the charcoal burn for 10 to 15 minutes and then put grill on with the pit probe attached. Plug pit probe into the Signals Thermometer and then set the Billows for 300F.
  • Put the cover on and make sure the vents are set at 1/4 to 1/6 open depending on your elevation.
  • Now time to prepare ribs. Take ribs out of the packaging and put on the preparation area. Find the dullest butter knife you can find. Now on the narrow side of the ribs take your knife and find the end of the membrane. Free the end up so you can grab it with a paper towel and then slowly pull it off.
  • Now put one of the rib racks into a large foil pan and then add the rub. The rub we are using is Montreal Steak Seasoning. Here is the label and as you can see you can use it on pork. Actually all it is salt, pepper, and garlic with a few extra things thrown in. It is great on ribs
  • Now put the rub on the ribs. Make sure you do both sides and I use about 1/2 cup of run on each rack.
  • Put the rib on to the SOLIGT Extra Large Stainless Steel Rib Rack that fits perfectly between the weber baskets then put lid on and let cook for 1 hour.
  • After 1 hour ribs should have a dark mahogany color and need to be foiled.
  • Take a large sheet of Heavy Duty foil and put ribs in middle and fold up around the rib. Add 1/2 of pineapple juice and then seal up the foil around the ribs.
  • Put foiled rib into a large foil pan and then put back on the grill. So it will fit you might have to push in the corners. Now cook for another hour.
  • Remove ribs from foil and lay ribs with meat side up in the bottom of the foil pan but leave foil pan on the grill. Now with a silicon brush to paint on Stubbs Heat and Sweet sauce but only do it on the top side of the ribs. Put kettle lid back on and cook for 30 more minutes.
  • Remove ribs from the grill and let them rest for 10 minutes. After resting slice ribs and eat.



Serving: 3oz | Calories: 248kcal | Protein: 20g | Fat: 18g

Garlic A Quick Guide

Garlic, there’s nothing like the smell of garlic. It’s great in soups and sauces, roasted with meats or on it’s own, and it’s wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it’s taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it’s cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it’s own.

Don’t be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

Grilling Secrets For The Perfectly Grilled Steak

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don’t know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

  • Filet Mignon
    The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.
  • Top Sirloin
    The top sirloin is a juicy cut taken from the center of the sirloin – the tenderest part – and a great cut for grilling.
  • T-Bone
    The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
  • New York Strip (sometimes known as Kansas City Strip)
    The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the “ultimate” steak for cooking out.
  • Porterhouse
    The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.
  • Rib Eye
    Another classic cut, the rib eye has marbling throughout the meat – making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 120 degrees when done. If you want medium, the temperature should be no more than 130 degrees when done. Finally, if you want well done, you should have a temperature of at least 140 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

Red or Green? Chile that is!

Go to any New Mexican restaurant and order a New Mexican meal and this will be the question.

You are now going to learn what the difference is, what the history is and what you may want to or not want to try.

Chile peppers are not members of the pepper family. Chile terminology is confusing: pepper, chili, chile, chilli, Aji, paprika and Capsicum are used interchangeable for “chile pepper” plants. Chile peppers are actually part of the Capsicum genus. The word Capsicum comes from the Greek language meaning “to bite.” In Mexico, Central America and the Southwestern United States, it is referred to as a chile pepper.

What causes the burning sensation is the alkaloid capsaicin. It is very stable and can retain a certain heat level regardless if it is cooked, dried or frozen. Many varieties of the Capsicum species are not hot, or pungent.

It is thought that chile peppers made their first appearance around 7000 BC in Central Mexico. The first European to discover chiles was Christopher Columbus in 1493. He was looking for another type of black pepper. What he found were small hot pods that had been used as seasoning by the Native Americans. He called them Pimientos meaning black peppers in the Spanish language. The chiles were then introduced into the European community. To this day, the popularity of chile peppers has increased dramatically

For the most part, green chiles are fresh, while red ones are dried. As with everything concerning chiles, there are a few exceptions to this rule of thumb. All chiles start off as green. As they ripen, they turn red or yellow. Most red chiles are then dried and must be reconstituted in hot liquid before use. But sometimes a chile, such as the jalapeno, habanero or serrano, will become red and still be used in its fresh form.

On a scale of hot rating (Scoville Rating) from 0 to 300,000 the New Mexico chile is rated between 500 – 1000..

New Mexico peppers are mild to moderate in heat, hotter and richer in flavor and are preferred for many uses in dried form; New Mexico Red chiles are mild with a simple earthy flavor with a hint of cherry.

New Mexico has twelve chile producing counties, with Dona Ana County leading. Chiles are the state’s top cash crop and New Mexico ranks first in the amount produced and acreage planted; double that of its competitor, California.

Hatch in southern New Mexico is where much of the New Mexico chili crop is grown. Hatch is called the Chile Capital of the world and has its annual Hatch Chile festival on Labor Day weekend.

In New Mexico when ordering chile with your meal the chile is typically the Hatch Chile. The green ones are usually roasted and the red ones are dried before they are used in cooking.

Remember this when asked red or green? Or Christmas? The green is hotter and the red is a more pungent but not so hot a taste. Christmas is both red and green for those of you who want to try both so you can make the decision as to what you like.

At the Santa Fe School of Cooking they use the New Mexican Chile in many of their New Mexican recipes. You might want to check out their schedule when you visit to see what types of classes you can take and learn to cook with chiles.

So here are some of the restaurants in Santa Fe that have a incredible dishes where the chiles are a major component: The Pink Adobe which features the Steak Dunigan with green chiles, Café Pasquals which features their Blue Lady Enchiladas for lunch and Spinach, Jack Cheese and Red Onion Enchiladas for dinner. The Authentic Northern New Mexico restaurant where the locals go is El Comedor; there you will find their entire menu of lunch and dinner with choices of red and green chiles everywhere.

When you go to New Mexico you will see many a set of hanging red chiles in front of houses. This has become a decoration, but started out as a drying method. Many beautiful wreaths, Christmas decorations, and gifts are made in New Mexico with these dried red chiles. The Chile Shop in Santa Fe is a great shop to see these items as well as many street side vendors.

Whether you are eating the chiles of New Mexico, or buying them for decoration, they will always bring enjoyment when you come to visit the Land of Enchantment.

Matanza – A New Mexico Celebration

In this country there is no better place to find the preservation of the old Spanish ways than New Mexico, as this state is well known for having been isolated hundreds of years by vast rugged distances and warring Indians.

So well preserved are the origins of the American West that even the 15th century “foundation” livestock scarcely available in other parts of the world thrive in New Mexico. You can still find descendants of the rugged, enduring, power house-in-a-small-package Spanish Barb horses, Churra sheep, and Corriente cattle. You can hear cowboy history in the old, spoken Spanish. Although these old vaqueros are increasingly hard to find, there remain a few smaller than average, more rugged than average Onate colony decendents who will speak to you in the 15th century Spanish of the conquistadores preserved through fifteen generations of oral tradition.

Happily, to this day, the romance of wide open western spaces lives on in New Mexico. The Spanish caballero, already sporting a legacy of proud horsemanship even before Columbus’ arrival in North America, saw the first rodeos whenever young vaqueros had some free time, an opportunity to turn work into play, and to show off their skills.

The first American Rodeos which took place in the early 1600’s were conducted by the first American cowboys, the Spanish vaqueros. Two hundred twenty three years before the first easterners arrived in Texas to learn the art of cowboying the vaquero was already a folk hero in New Mexico. He had come to be known as a horseman of great skill and bravery. He was a solid comrade with his fellow vaqueros and a die-hard loyalist to his ranch and it’s brand. He was looked up to by wranglers as a man who could rope anything that moved and ride anything that bucked. He could successfully do just about anything from a saddle. During the time of these first rodeos standardized rules and point systems were developed to determine who would win the vaquero competitions. “Jueces de campo,” or rodeo judges presided over the rodeos to settle ownership disputes and assure that stock were branded correctly. Generally the vaqueros tended the stock on the open range until it was time to sell, brand, or butcher the animals. Anyone of these events required a rounding up of the animals – “al rodear.” This was called a rodeo.

The killing (butchering) of an animal which frequently accompanied a rodeo was called a “matanza.” The first recorded references to a Rodeo in the official republic of the United States are made in old New Mexico family journals.

As matanza researcher Cynthia Martin explains “A traditional Matanza is a family and community-gathering event, with friends and neighbors helping in the labor-intensive job of processing a large pig, goat or sheep”.

“Taking at least an entire day, the process goes from the slaughtering the animal and butchering the meat to cooking the various meat products and preparing what is left for distribution and storage. Of course all those helpers also need to be fed, so the women in the family plan and prepare large amounts of food for the event.”

Today some Matanza celebrations are coming back. They are more in the tradition of Home cooking, Family and friends in the 21st century.

Historically the celebration was done in the winter to prevent spoilage and so the tradition is carried on in the winter today too.

The Hispano Chamber of Commerce in Valencia County New Mexico have begun the tradition again and made it into a fund raising event. Teams compete each year for prizes in the butchering slaughtering and preparation of traditional matanza foods.

Why does food taste better on a Santa Maria Style Grill?

Why does food taste better on a Santa Maria Grill vs other ways to cook? Well, there are two reasons. The Maillard Reaction and Caramelization.

The Maillard Reaction is is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.

The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.

With a Santa Maria Style Grill you can put your food in that sweet spot of 280F to 330F by controlling the distance from the flame and heat. Also, the flames give the food a burst of heat off and on meaning the Maillard Reaction and Caramelization are more intense meaning more of the food is affected and just taste better.

Signals Thermometer

ThermoWorks Billows on a Weber Kettle 22 – Jerk Chicken

Jerk Chicken

This is a real easy jerk chicken recipe that only requires 4 ingredients and that includes the chicken.

Print Recipe
CourseMain Course
Keywordbillows, jamaican chicken, jerk chicken, thermoworks, weber kettle
Prep Time1 day
Cook Time1 hour 30 minutes
Total Time1 day 1 hour 30 minutes
Servings4 people





  • Badia Jerk Seasoning.
  • Tamari Sauce.
  • Extra Virgin Olive Oil.
  • Put 1/2 cup of Tamari Sauce into mixing bowl.
  • Add 2 tablespoons of Jerk Seasoning. If you like more heat you can and up to 2 more tablespoons.
  • Add 4 tablespoons of Extra Virgin Olive Oil. The oil allows some of the jerk seasoning to mix for they are oil-based and not water-based.
  • Now wisp it all together.
  • Now get 8 chicken thighs with both skin and bones.
  • get a 1-gallon zip lock bag.
  • Using food preparation disposable gloves put the chicken into the zip lock bag.
  • Pour marinade into the zip lock bag.
  • Remove as much air from the bag as possible.
  • Now mix it all up.
  • Put into refrigerator for 10 to 24 hours.

The Cook

  • Here is were the ThermoWorks Billows is positioned on the Weber Kettle.
    ThermoWorks Billows
  • Here is where you place the Weber Baskets. They are on both sides of the Billows.
    Weber Baskets
  • Add even amount of briquets so each basket is full.
    Weber Baskets with Briquets
  • Add foil or drip pan.
  • Program ThermoWorks Signals BBQ Thermometer to 275F for pit temperature (channel 4) and 175F for meat temperature (channel 1).
  • Attach pit temperature probe to cooking grate as close to the food as possible.
  • Put 6 briquets into a starter chimney and ignite.
  • 19 minutes later.
  • Put lit briquets into each Weber Basket. 3 in each.
  • Plug pit temperature probe into channel 4 on the Signals BBQ Thermometer.
  • Open lid vents to 1/4 open.
  • Put the lid back on the kettle grill.
  • In the food prep area put down paper towels for easy cleanup.
  • Now put frogmat or grill mat on top of paper towels.
  • Remove chicken from zip-lock bag and place on frogmat.
  • Pull skin tight and with the skin facing up.
  • Off to grill.
  • Place frogmat between the two Weber Baskets. The chicken is now set up for indirect cooking.
  • Insert meat thermometer probe into a larger thigh that is in the middle of the frogmat. Make sure probe is plugged into channel 1 on the Signals BBQ Thermometer.
  • Put the lid back on the kettle grill.
  • Here is the complete cooking chart from start to finish.
  • Here shows the pit temperature at 275F and that during this part of the cook the pit alternated between 275F and 290F.
  • Meat probe was set for 175F when the thighs would be finished.
  • We put the meat on about 15 minutes after lighting the Weber Baskets.
  • At 50 minutes the pit temperature was turned up to 375F so we could render the skin.
  • At 70 minutes we had to add briquets to both of the Weber Baskets.
  • At 90 minutes when the meat temperature reached 175F we pulled the chicken.
  • Here are the results. The chicken was cooked all the way through and the skin was rendered so it was easy to cut and eat. It also had enough heat from the jerk seasoning and also a nice smoky taste you can only get on a charcoal grill.



Serving: 116g | Calories: 206kcal | Protein: 26g | Fat: 10g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.9g | Cholesterol: 157mg | Sodium: 101mg | Potassium: 321mg | Calcium: 1mg | Iron: 71mg

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