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Sautéed Da Bomb Scallops 1 pound sea scallops, patted dry
2 tablespoon olive oil
½ cup of Big O’s
Da BOMB gourmet sauce Optional: 3 Crushed garlic cloves, salt and pepper Works well with shrimp too! Sprinkle scallops with salt and pepper. Heat
oil in large skillet over high heat. Add crushed garlic for extra flavor. Sauté garlic until slightly brown,
Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Add Da BOMB gourmet sauce, the last
minute of cooking on high heat and toss. Remove skillet from heat. Using tongs, transfer scallops to platter. Sautéed Mango
Tango Shrimp 1
pound shrimp, patted dry
2 tablespoon olive oil
½ cup of Big O’s Mango Tango gourmet
sauce Optional: 3
crushed garlic cloves, sea salt, red pepper flakes Works well with scallops too! Toss shrimp with sea salt. Heat oil in wok over moderately high
heat until hot but not smoking. Brown garlic (if desired) and infuse oil. Sauté shrimp, stirring,
until it just turns pink, 2 to 3 minutes. Add Big O’s Mango Tango gourmet sauce and heat for an additional
minute or blacken on high heat. Variations: Salmon or any white fish such as Halibut, Ling Cod, Snapper. Drizzle remaining sauce over top. Serve over bed
of rice or on platter and eat as an appetizer. Both of the recipes above will work well with Papaya
Pineapple Punch as an option for that tropical flavor.
Grilled Papaya Pineapple Chicken Breast ½ cup Big O’s Papaya Pineapple Punch gourmet
sauce 2 teaspoons kosher salt
5 tablespoons olive
oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
Special equipment: aluminum
roasting pan (if using charcoal)
Prepare grill for direct-heat cooking with medium-hot charcoal.
Oil grill rack, then salt chicken and grill chicken, skin sides down first, over coals,
turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total. Baste with Papaya
Pineapple Punch (PPP) gourmet sauce while turning, be careful not to burn.
Move chicken to area with
no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and
grill, turning chicken over once, basting each time with PPP sauce until just cooked through, 15 to 17 minutes.
Transfer to a platter and let stand 5 minutes before serving. Drizzle PPP sauce over the top
and serve. Variations: Meatballs and Beef or Pork ribs. Makes 4 servings
Cooks' notes:
• Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes.
Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes.
Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered,
without turning, until just cooked through, 15 to 20 minutes.
• Chicken, rubbed with Big O’s gourmet
rubs, can marinate with ¼ cup of sauce (thin sauce with 2 tbls of water and one lemon juice), covered and
chilled, up to 4 hours before grilling.
•Marinade keeps, covered and chilled, up to 1 week.
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I started cooking some 30 years ago. I was pretty much a “griller” (backyard
BBQ’r) cooking with charcoal. My dad was a big fisherman and loved to smoke fish. He made his first smoker
from an old refrigerator. That was my introduction to smoking meats. In those days, a brine solution was
used and the meat had a salty taste. Well I have come a long way since those days. Today I still cook with charcoal and
wood, using indirect heating methods to slow cook our meat to get that great flavor. I have developed my
own rubs to bring out the flavors of the meat and no longer use salt. I specialize in smoked meats and compete in competitions with the PNWBA (Pacific Northwest BBQ Association). I
use mesquite, hickory and cherry woods. My first competition (2005), I took second place in buffalo brisket, I had never
cooked buffalo before that day. I have been hooked on competition cooking ever since. My goal is to be a grand champion
and compete in the BIG competition in Memphis. The only way to get to Memphis is by invite, and invitees are all grand
champion winners in a sanctioned competition. I developed
my own BBQ sauces after trying every sauce on the market and “doctoring” them to get the flavor I was looking
for. Finally, I decided to make my own from scratch. They are very unique, with lots of flavor and are all natural,
with no artificial preservatives. I have five flavors, each unique and for a different meat. Two are made
with real fruit (Mango Tango and Papaya Pineapple Punch) which are my tropical flavors. They are great on fish, pork and shrimp. The
other sauces are tomato based and come with different spice combinations to match an individual’s taste. Honey
and Spice, is sweet with a spice blend, not hot. Da Bomb speaks for itself. It’s hot, but allows you to enjoy the
taste of the meat. And finally, there is the Gourmet. This is our traditional BBQ sauce with a spice blend that is next
to none. For me, it’s all about the spices. Finally,
I have to thank my children. They are the ones who were my test cases for years when they were small, and allowed me
to experiment and develop these sauces and techniques. They are the ones who encouraged me to start a business and market
these products for all to enjoy. It still brings a smile to my face to think about them coming back into the kitchen
asking for more………… with BBQ sauce on their fingers and faces and holding a rib bone in their
hands. Thanks Kids.
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