Dirty Dick's Ultimate Bloody Mary Recipe

  • 12 oz tumbler filled with ice
  • Add ½ tsp celery salt
  • ½ tsp worstershire sauce
  • ¼ tsp freshly ground black pepper
  • 1 1/2 tsps dirty dick's hot pepper sauce
  • 1 heaping tsp prepared horseradish
  • 2 ounces vodka of your choice
  • 2 ounces freshly squeezed pink grapefruit juice
  • 4 ounces v8 or high quality tomatoe juice
Add all ingedients stir vigorously
Taste and adjust to suit your own seasoning and heat level
Garnish with lime wedge and celery stalk serve immediately

Dirty Dick's Grilled Jerk Chicken

Yield: Makes 8 servings
Active Time: 45 min
Total Time: 2 1/2 hr (includes marinating)
Jerk Seasoning — Here a spicy blend of garlic, onion, Chile's, thyme, allspice, nutmeg, and cinnamon, originated in Jamaica
Try my recipe!
Ingredients
Jerk Marinade:
  • 4 scallions, rough chopped
  • 4 large garlic cloves, chopped
  • 1 small red onion, chopped
  • 3 tablespoons DIRTY DICK'S HOT PEPPER SAUCE
  • 1/4 cup fresh lime juice
  • Juice of 1 orange
  • 3 tablespoons soy sauce
  • 1/4 cup olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon curry powder
  • 3 tablespoons packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
For Chicken:
  • 4 chicken breast halves with skin and bones (3 pounds), halved crosswise
  • 2 1/2 to 3 pounds chicken thighs and drumsticks
Preparation
Make Marinade: Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken: Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, for 24 hours. Remove from marinade wipe marinade from skin side only.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a charcoal grill: Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken skin side down in batches on lightly oiled rack over coals until well browned on all sides, about 5 minutes per batch. watch carefully do not let your chicken burn. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
To cook chicken using a gas grill: Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
Serve chicken with your favorite salsa

Dirty Dick’s Barbecue Spice

  • 6 tablespoons kosher salt
  • 6 tablespoons light brown sugar
  • 2 tablespoons black pepper
  • 1 tablespoon lemon pepper
  • 1½ tablespoons garlic powder
  • 1 tablespoon thyme
  • 4 tablespoons paprika
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 teaspoon dry mustard
Mix ingredients together thoroughly and sift through a strainer. Rub into meat let sit at room temperature 1 hour or refrigerate overnight use as needed.

Dirty Dick’s Barbecue Sauce

  • 4 tablespoons butter
  • 1 tablespoon DIRTY DICK'S HOT PEPPER SAUCE
  • 1 medium onion, chopped fine
  • ½ red bell pepper, diced
  • 2 tablespoons minced fresh garlic
  • 3 cups ketchup
  • ½ cup molasses
  • ¼ cup grainy mustard
  • 3 tablespoons balsamic vinegar
  • ½ cup brown sugar
  • 3 tablespoons Worcestershire sauce
  • juice of 1 lemon
  • 2 tablespoons Dirty Dick’s Barbecue spice (see recipe above)
  • salt and pepper to taste
Melt butter in saucepan, and add onion, garlic and peppers. Saute until onions are soft. Addedients and simmer one to two hours. Add salt and pepper to taste.