Pork Chops Diablo Recipe • Incredible Weeknight Meal! - Episode 289
Bonjour my friends! I'm Frankie and in this episode, I'll show you how to make my Pork Chops Diablo recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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#clubfoody #weeknight #comfortfood #lowsodium #dairyfree #easyrecipe #glutenfree #pork
Buckin’ Diablo Beef Jerky Recipe
Kick your savory cravings to the curb and dare your tongue to dance with the devil with our Buckin' Diablo Jerky - it's the tongue-torching, taste-bud-tantalizing snack that ain't for the faint of heart
INGREDIENTS
2 pounds lean game meat (deer, elk, caribou, moose, etc.), cut into 1/4-inch-thick strips
1 cup Dirty Birds Diablo Hot Sauce
1/2 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons honey
1 tablespoon brown sugar
4 cloves garlic, finely minced
2 tablespoons freshly ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
NECESSARY EQUIPMENT
Dehydrator or oven
DIRECTIONS
Combine hot sauce, soy sauce, apple cider vinegar, honey, brown sugar, minced garlic, black pepper, onion powder, cayenne pepper, and smoked paprika in a medium-sized bowl. Mix well until all ingredients are well incorporated.
Submerge the game meat strips into the marinade, making sure all pieces are fully coated. Cover and refrigerate for at least 12 hours, or up to 48 hours for deeper flavor penetration.
Once marinated, remove the meat from the refrigerator. Drain off excess marinade and pat the strips dry.
Arrange the meat strips on your dehydrator trays or a wire rack if using an oven, leaving space between each piece for proper airflow.
If using a dehydrator, set the temperature between 145°-155° and dehydrate for 4 to 5 hours, or until the jerky is fully dried but still bendable. For an oven, set it to the lowest temperature, leave the door slightly ajar, and let it dry for about 6 to 8 hours. Make sure to check regularly to prevent over-drying.
Let the jerky cool before storing in an airtight container. It can last several weeks at room temperature, or longer if refrigerated.
NOTE: This is a spicy jerky recipe, adjust the amount of hot sauce and cayenne pepper according to your taste preference. Enjoy your wild game jerky with a fiery kick!
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Diablo Beef Tenderloin Recipe - So Good!
Beef Tenderloin is a soft and deliciously good piece of beef. It is a good cut to apply a sauce to since it it usually very lean. In this video I teach you how to make a creamy, spicy diablo sauce that pairs nicely with the beef tenderloin. make Diablo Beef Tenderloin next time you want to impress your family or friends.
You will want to cooke beef tenderloin a t allow temp 225 until internal temp of 115 is reached. We smoekd it using charcoal and hickory. Once 115 is reached get a pan going with some canola oil and put over direct heat. Sear off the sides to you get the nice crust formation set steaks aside in tented foil and drain of excess grease and make diablo sauce. To make diablo sauce:
1/2 cup beef broth
1 tablespoon extra hot horseradish
1 tablespoon Dijon mustard
pinch of cayenne pepper or more if you want it hot
2 tablespoons cream
1 tablespoon cold butter
Be sure to take sauce off heat before adding the butter.
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Diva Q's Diablo Sauce Recipe
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Rib Eye Diablo Steak:
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Diva Q Diablo Sauce
1 cup beef broth
1⁄4 cup finely minced onions
1⁄4 cup Sriracha sauce (or more to taste)
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
2 tablespoons corn starch
1⁄4 cup water
Salt & pepper to taste
Instructions:
In a small pot on medium heat sauté the onions and garlic in the olive oil until onions are just tender. Whisk in the beef broth, Worcestershire and Sriracha sauces. Turn the heat up to high and bring to a rolling boil. In a small bowl mix the corn starch with the water. Add the corn starch slurry to the sauce whisking quickly so that no lumps form. Boil sauce until thickened. Remove from heat. Serve drizzled over the rib eyes.