Category Archives: BBQ

Asparagus and Cheese Dip

Asparagus and Cheese Dip

By Chef Lippe

For those moms who can’t get their kids to eat health food this this great dip made with fresh Asparagus, goat cheese and almonds.  Just like green eggs and ham…green cheese and pasta. Serve over a colorful pasta or with vegetable sticks.


1 bunch of asparagus, cut into pieces and cooked

2 cloves of garlic

¼ cup almonds toasted

1 cup parmesan cheese

1 teaspoon sonoma rub

1 pinch of garlic roasted sea salt

½ cup sour cream

½ cup goat cheese


Cook asparagus in boiling water until crisp-tender about 3 minutes. Remove asparagus from water and dry.

Once asparagus is cooled transfer to food processor, add garlic, almonds, cheeses, sonoma rub, salt and pepper and sour cream. Blend until pesto consistency.

This is a tasty creamy preparation that does well as a dip for parties or used as a topping in stead of pesto.

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Filed under Artisan Cheese, BBQ, Chef Lippe, Food, Food blog, goat cheese, spices

Texas BBQ Chicken and Hamburger Suprise

By Chef Lippe

In our family Sunday is family day.  Everyone gathers at our mom and dad’s with the kids and even the pets and we have a BBQ.  Today we are going to do Texas BBQ chicken which has a hot mustard base, so for the few family members who do not like “Hot” we are also going to do Hamburger Surprise. My sister is bringing her potato salad, and my brother is in charge of the dessert.  Mom and Dad get to relax by the pool.

Texas BBQ Chicken

Chef Lippe’s BBQ chicken


  • 8 boneless, skinless chicken breast halves
  • 3 tablespoons brown sugar
  • 1 tablespoon ground paprika
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/4 cup distilled white vinegar
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 cloves garlic, minced


  1. Preheat the grill to 350 degrees F or medium heat (only lite one side of the grill).
  2. Place the chicken breasts in a single layer in a 9×13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  3. Bake uncovered on the side not lit, for 35 minutes in the preheated grill. Remove chicken breasts, shred with a fork, and return to the sauce. Bake on the grill with the cover closed for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

BBQ Potato Slices with butter and cheese


  1. Wash potatoes but leave skin on and slice them in to slices lengthwise first. Keep the potato in it shape. Butter each slice and sprinkle with cheese then restack into potato shape. Slice again so you end up with a potato cut into French fries.
  2. Wrap in a double layer of aluminum foil and bake on grill with chicken. This can be done on the lit side of the grill for about an hour.
  3. Turn potatoes every 5 to 10 minutes to cook them even and have the butter recoat the potato every time you turn it.

Hamburger Surprise


Chef Lippe’s hamburger surprise

  • 2 pounds of ground meat (we like a mix of beef and pork)
  • 1 egg
  • ½ cup Italian bread crumbs
  • Salt
  • Black pepper
  • 1 Tablespoon garlic salt
  • 1 cup of cheese cut into small cubes (we like goat cheese, but you can use any cheese that melts easy)


  1. Mix meat, egg, bread crumbs and seasoning together and roll into 8 balls.
  2. Push 1 or 2 cubes of cheese into each hamburger ball and then flatten into a nice thick ¼ pound patty.
  3. Cook on grill for about 8 minutes (depending on how you like your meat, well done vs rare).
  4. You should only flip the burger once. If you like cheese you can add more on the top once you have flipped the burger.

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Filed under BBQ chicken, Chef Lippe, Chili Powder, Food, Food blog, goat cheese, recipes, spices

Pineapple and Mango Glazed Spare Ribs

By Chef Lippe

Pineapple BBQ Glazed Spare Ribs

Day Before Prep (20 minutes) Cooking time next day 4 hours

Step 1

Remove the thin membrane from the slab of ribs by slicing into it and pulling it off.  (This will make the ribs more tender) Generously apply Chef Lippe’s Dry Rub on both sides of ribs, pressing gently to have spices adhere to meat.

Step 2

Wrap in plastic wrap and let sit overnight in refrigerator.

Chef Lippe’s Dry Rub Recipe

1 tablespoon                Flavored Sea Salt with roasted garlic

½ cup                           Brown sugar

1 tablespoon                Cayenne Pepper

1 tablespoon                Chef Lippe’s Hot Chili Powder mix

¼ cup                           Smoked Paprika (hot)

1 teaspoon                   Coriander

1 teaspoon                   Ginger

1 tablespoon                Chef Lippe’s Dry Mustard Mix

Step 3 BBQ Day

Light one side of the grill, heating to 250 degrees (low heat), leave other side unlit. Place rib slabs meat side up over unlit side and grill, covered for 2 to 2 ½ hours, maintaining temperature inside the grill. (DON’T keep opening lid! Just walk away and forget about them for 2 hours)

Step 4

Remove slabs from grill and place meat side down, on a piece of heavy-duty aluminum foil (can be double layered). Cover with ½ cup of liquid BBQ Glaze. Wrap tightly in foil and return to unlit side of grill (make sure meat side is down) Cook covered for 1 hour.

Chef Lippe’s Liquid BBQ Glaze

½ cup               Pineapple juce

½ cup               Mango juice

1 ½ teaspoon   balsamic vingar

1 Tablespoon   Dry Rub mix

1 ½ teaspoon   minced garlic

Step 4

Remove ribs from grill, unwrap, and discard foil.  Brush sweet liquid BBQ glaze on both sides of the slab. Grill covered with lid closed for 15 minutes or until caramelized.

Grilled Potato Salad

  • 4 Pork Belly Sausages cooked and sliced
  • 4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
  • 1 large white onion, cut into 1/2-inch-thick strips
  • Potato Salad Dry Rub
  • Potato Salad Dressing
  • Garnish: chopped fresh parsley


  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
  2. 2. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon.
  3. 3. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat. Stir in bacon. Garnish, if desired. Serve warm.


Cook Time: 10 minutes per batch

Dry Rub

  • 2 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried crushed rosemary
  • 1/8 teaspoon celery seeds

Mix together

Potato Salad Dressing

  • 1/2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce

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Filed under BBQ Ribs, cayenne pepper, Chili Powder, Food, recipes, spices