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Recipes

EeZee Chicken and Rib Baste

3/21/2019

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Ingredients:
A double batch of the Quick Dipping Sauce
1 tablespoon minced garlic
½ teaspoon oregano
½ teaspoon rosemary
¼ teaspoon cayenne pepper

Mix ingredients together and apply liberally to quartered chicken pieces and or baby back pork ribs. Cook over a low covered grill or in a slow 325°F oven for 45 minutes or till done (internal measured temperature of 160°F), basting every 15 minutes or so. Best attended to with a glass of ice cold rose.
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Glazed Crazed Chicken Thighs

3/18/2019

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Ingredients:
8 – 12 pieces chicken thighs, with skin
¼ to ½  cup smoked maple syrup
Salt & pepper, to taste

  1. Wash & dry the thighs then liberally apply salt & pepper.
  2. Place in baking dish and drizzle with smoked maple syrup, turning each piece to coat thoroughly.
  3. Bake at 375°F for 40 minutes turning the pieces once, then finish under the broiler for 5 minutes to add a little crackle to the glaze.
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Upland Game Bird Marinade

2/27/2019

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Will work with quail, grouse, woodcock, pheasant, duck, and, of course, chicken.

Ingredients:
2-3 cloves minced garlic
½ cup rice vinegar
¼ cup smoked maple syrup
Juice of ½ lemon
1 tablespoon soy sauce
1 tablespoon fresh rosemary

Marinate your birds in this mixture for as long as you can, then grill or broil with high heat until dark golden colored and crisped.
Cover with foil and two dish towels and let rest for 8 minutes.
Serve with boiled new potatoes flecked with butter and chanterelle mushrooms.

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Bachelor Beans

2/7/2019

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Ingredients:
1 can cooked black beans
2 tablespoons smoked maple syrup
1 small onion
½ teaspoon red pepper flakes.
3 oz. beer

Combine in pot on top of stove. Simmer till onion is cooked. Finish the beer and eat the beans. Right out of the pot.

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Poke Chops to Beat the Band

1/28/2019

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Ingredients
4 pork chops, ½ to ¾ inch thick
2 tablespoons smoked maple syrup
¼ cup orange juice
salt & pepper

Instructions
Throw the whole mess into a lightly greased pan and cook covered with foil in the oven at 400°F for 15-20 minutes or covered on the stove top on high/medium for 10 minutes. Finish uncovered for 3-5 minutes either way, till a nice juicy glaze will pour over the plated chops.

Trust me - it does not get any easier than this!

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S. B. F. Karats

1/7/2019

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Ingredients:
2 cups carrots washed & cut into pieces
¼ cup smoked maple syrup
¼ cup water for cooking
A sprinkle of chopped parsley (optional)


  1. Simmer the carrots in the water on top of the stove covered for 5 minutes.
  2. As the water evaporates, add the smoked maple syrup. It will thicken into a wonderful sweet and smoky glaze.
  3. Garnish with just a sprinkle of chopped parsley for a two-tone effect.
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Bill Thompson’s Smoked Maple Butter

10/23/2018

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Ingredients:
8 Tablespoons of butter (1 stick)
2 Tablespoons Smoked Maple Syrup

  1. Melt 1 stick of butter in a stainless steel bowl.
  2. Add 2 tablespoons of smoked maple syrup.
  3. Beat ingredients together while chilling bowl in a water and ice bath. The butter will re-crystallize and form a kind of smoky maple frosting. This sounds like a lot of work but the results are amazing.
Bill sells quail filled with breadcrumb stuffing and this butter spread on top. When you cook the bird in the oven, the butter melts, the bird sizzles, and the smoky notes fill the air. This butter is great to pack with you if you can keep it cool. Try it on a freshly caught brook trout before slipping it into your cast iron pan over a stream-side fire.
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Glazed Walnuts

10/19/2018

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Ingredients:
1 cup shelled walnuts
1 tablespoon salted butter
1/2 cup smoked maple syrup

  1. Combine ingredients in a small cast iron pan over medium heat.
  2. Reduce liquid while stirring frequently till nuts are coated and begin to stick to pan.
  3. Remove from heat and let cool.

Add these to a salad of Boston lettuce, red onion slivers, and goat cheese.

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Sugar Bob’s Quick Dipping Sauce

6/1/2018

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Ingredients:
½ cup of your favorite ketchup
2 tablespoons
Smoked Maple Syrup

Stir together and enjoy!

Sounds simple, and it is. See how that strong smoky flavor shifts to the background as you sample a little? The kids absolutely love this one for dipping chicken fingers, hot dogs, and for making their burger a little more special.


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Max’s Custom Burger Spread

5/24/2018

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Ingredients:
1 cup mayonnaise
2 tablespoons smoked maple syrup
2 tablespoons capers
7 shakes Louisiana hot sauce

Combine everything in a small bowl and mix well.

Vermont Inspired. Louisiana finessed. Go figure.

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SBFK, Inc. • 251 West Street, Unit A Rutland, VT  05701 • hello@sugarbobs.com • (802) 297-7665

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