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Food Recipes
  • Doc’s Sausage Stuffing

    Ingredients

    • 16 cups 1-inch bread cubes
    • 8 tablespoons (1 stick) unsalted butter
    • 2 cups diced yellow onion (2 onions)
    • 1 cup diced celery (2 stalks)
    • 2 tablespoons chopped flat-leaf parsley
    • 1 tablespoon Sea salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 or 1 -pound sweet Italian or spicy sausage, remove casings after boiling
    • ½ or 1 pound spicy Italian sausage, remove casings after boiling
    • ½ cup chicken stock
    • ½ cup Doc’s Spiced or Dark Rum

    method

     Place the bread cubes in a large mixing bowl & set aside.

    • Boil Sausage in water to pre-cook. Let cool & remove casings
    • Cut sausage lengthwise into quarters & dice lengths into small quarters
    • In a large saute pan, melt the butter and add the onions, celery, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened.
    • In the same saute pan, add the sausage heat for about 10 minutes over medium, until browned.
    • Add to the bread cubes.
    • Add the chicken stock & ½ cup Doc’s Spiced or Dark Rum to the mixture, mix well,
    • (If you want to stuff the turkey) let stuffing cool for an hour then stuff the turkey. If not then place stuffing in a baking dish & Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

  • Doc’s Double Rum Glazed Turkey

    method

    Doc’s Double Rum Turkey recipe is a delicious way to make this year’s Thanksgiving holiday dinner unique & “Really Bad”!

    Ingredients:

    • 16 hr REALLY BAD BRINE: If you choose to.
    • 1(12-15) pound whole turkey
    • 1 Reynolds Oven Bag
    • 1 cup Doc’s Spiced rum
    • 1 cup Doc’s Driftwood Smoked BBQ Sauce
    • 2 quarts water
    • 2 bay leaves
    • 1 1/2 teaspoons ground cloves
    • 1 1/2 cups sea salt
    • 1/2 cup pure maple syrup
    • 6 quarts cold water
    • 1 tablespoon fresh ground black peppercorns

    Doc Method to Turkey Brine:

    Place a medium saucepan over medium heat and add 2 quarts water, bay leaves, ground cloves, sea salt, and maple syrup, Doc’s Driftwood Smoked BBQ Sauce.

    • Heat for about 5 minutes or until heated through and salt is dissolved.
    • Remove from heat and allow to cool.
    • Once cooled, whisk in the cold water, 1 cup Doc’s Spiced rum.)
    • Place turkey in oven bag.
    • Pour the brine into the oven bag with turkey, make sure it’s completely covered by the brine.
    • Tie tightly and place in refrigerator (for at least for 12 hours but no more than 24 hours).
    • Remove the turkey the next day from the brine and discard the brining liquid.
    • Place the turkey on a wire rack over a rimmed baking sheet for at least 30 minutes to drain and dry.
    • While the turkey is drying, prepare the injection sauce.

    PREPAIR INJECTION REMEDY:

    DOC’S INJECTION CONCOCTION:

    • 3 tablespoons unsalted butter
    • ¼ cup Brown sugar
    • 3 tablespoons chicken stock
    • 7 ozs Doc’s Driftwood Smoked BBQ Sauce.
    • ¼ cup Doc’s Dark rum

    (DOC recommends tripling this to be used as prescribed basting instructions below)

    INSTRUCTIONS:

    Over medium heat melt butter and slowly add brown sugar until consistently melted together and simmering.

    • Stirring slowly add 7 ozs Doc’s Driftwood Smoked BBQ Sauce
    • Remove from heat.
    • (Slowly) add Dark Rum while mixing.
    • Uses right away on that “Really Bad” bird.
    • Set excess aside for repeated heat & reuse.

    PREPAIR THAT BAD BIRD:

    Start your oven! Set to 350.

    • Loosely fill the body cavity with and neck cavity with Doc’s Sausage Stuffing
    • Stitch the neck cavity up and cross its legs.
    • Rub the entire bird with olive oil coating its entire skin.
    • Dust entire bird with flower. Place the turkey, breast side up, on a rack in the roasting pan.

    DOC’S INJECTION METHOD:

    Fill an injector with the Rummy sauce and inject it in numerous places in the breast, thighs, and drumstick areas. Don’t make a pincushion out of it, rather pinch the skin and lift keeping the needle between the skin and meat. Move along slowly shooting a little of the glaze as you go.

    Lightly baste all turkey skin with mixture as well. This will be repeated numerous times while cooking.

    • Position an aluminum foil tent over the turkey. (Try to not let it sit on any of the skin.)
    • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.
    • Baste all over every 30 minutes with Doc’s Injector Sauce and dust with flower again.
    • If the drippings evaporate, add more turkey stock to moisten, about 1 to 2 cups at a time.
    • Remove aluminum foil after 3 hours.
    • Continue basting every 30 minutes dusting with flower between each,
    • Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
    • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

  • DOC’S “REALLY BAD” CHICKEN WINGS

    Ingredients

    • 1/2 to 1 lb Chicken Wings
    • 2 eggs
    • 2 cups all-purpose flour
    • 1 teaspoon lemon-pepper
    • Vegetable oil, to fry

    method

    When it come to wings Doc had one way of doing them. 1st the wing should be served hot and dry. As Doc once said “let the eater decide what sauce to put on them. 2nd is how you want, them, mild or hot.

    (for hot see hot sauce recipe)

    Make them Dry

    •  Marinade in Doc Brown’s Really Bad Driftwood Smoked BBQ Sauce for 60 min or refrigerate overnight
    •  Heat a large deep-fryer or large Dutch oven, heat oil to 350 degrees °F on a deep-fat thermometer.
    •  In a small bowl whisk 2 eggs toughly.
    •  In a medium size mixing bowl add 2 cups all-purpose flour and 1 teaspoon lemon-pepper and whisk it well.
    • Dredge chicken wings into the egg mixture then Coat all pieces of chicken in flower.
    • Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through (165 F) and golden brown.
    • Remove to a paper towel lined sheet tray.
    • Make sure oil returns to temperature before adding the next batch.
    • Serve hot with warmed Doc Brown’s Really Bad Driftwood Smoked BBQ Sauce for dipping

     

    Make them Hot

     

    Needed Provisions:

    • Spicy Chicken Batter:
    • 2 eggs
    • 2 tablespoons hot sauce
    • 1 teaspoon cayenne pepper
    • 1 teaspoon black pepper
    • 1 tablespoon crushed red pepper flakes
    • 1 tablespoon seasoning salt
    • 2 cups all-purpose flour
    • 2 teaspoons poultry seasoning
    • 1 teaspoon lemon-pepper
    • Vegetable oil, to fry

    Directions:

    • Spicy Chicken Batter:
    • In a small bowl whisk together cayenne pepper, black pepper, red pepper flakes, seasoning salt, poultry seasoning, and lemon pepper. Set aside & reserve 2 tablespoons.
    • Whisk eggs,  add red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl..
    • Put the flour into a shallow dish or pie plate.
    • In a large deep-fryer or large Dutch oven heat oil to 350 degrees °F on a deep-fat thermometer.
    • Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through (165 F) and golden brown.
    • Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch.
    • Sprinkle the cooked wings with the reserved seasoning for extra hot wings.

    Serve with Doc Brown’s Really Bad Driftwood Smoked BBQ sauce for dipping. You’ll need it!

  • DOC’S TANGY CITRUS CHICKEN BREASTS

    Ingredients

    • 6 small chicken breasts 1 1/2 lbs
    • 3/4 cups Doc's Really Bad Driftwood Smoked BBQ
    • 1/2 of Fresh Orange firmly squeezed

    method

    • Wash and dry 6 small boneless skinless breasts 1 1/2 lbs
    • Pre heat oven to 375 °F
    • In a small bowl pour 3/4 cups Doc’s Really Bad Driftwood Smoked BBQ Sauce
    • Add 1/2 of Fresh Orange firmly squeezed and mixed.
    • In a large bowl coat all pieces of chicken and place in a non stick baking pan (or spray with non stick spray) or foil.
    • Pour any remaining sauce on top.
    • Bake in oven for 25 minutes or until chicken fully cooked (165 F)
    • Serve with rice pilaf and a vegetable or choice of baked potato or whatever!!

Finally It's Good to Be "Really Bad"®

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