District Spice French Fries

Recommended blends: BBQ, Chili Dust, Congressional Grilling, Currying Favor, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha

District Spice blend (see above for recommendations)
Russet potatoes, julienne (Mandolin slicer recommended)
Peanut oil for frying
Salt

Soak julienne potatoes in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.

Heat oil in fryer or deep skillet.

Add julienne potato to oil, in batches, and fry until brown and crisp.  Remove fries using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.

While fries are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste.  Serve hot.

District Spice Chicken Thighs

Recommended Blends: Adana, BBQ, Chili Dust, Congressional Grilling, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Poultry, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar

District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)

Pre-heat oven to 350 degrees on bake.

Place chicken thighs on baking rack, in baking pan.

Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).

Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.

(Chicken thighs with Jamaican Jerk, just before baking)

District Spice Potato Chips

Recommended blends: BBQ, Chili Dust, Congressional Grilling, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha

District Spice blend (see above for recommendations)
Russet potatoes, thinly sliced (Mandolin slicer recommended)
Peanut oil for frying
Salt

Soak potato slices in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.

Heat oil in fryer or deep skillet.

Add potato slices to oil, in batches, and fry until brown and crisp.  Remove chips using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.

While chips are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste.  Serve hot.

(Potato chips made with Memphis BBQ)

 

District Spice BBQ Sauce

Recommended blends: BBQ, Congressional Grilling, Memphis BBQ, Pork Barrel

Makes about 2 cups

3 tbsp District Spice blend
1/4 cup molasses
1 cup water
1/2 tsp salt
1 tomato, seeded
1 apple, skinned and cored
1/2 cup apple cider vinegar
1/2 oz lemon juice
1/2 cup honey

Place the apple and tomato into a blender and puree.  Add the remaining ingredients into the blender, and puree.

Pour mixture into a crockpot, and cook on low for 9 hours, then warm for 4 hours.  Use immediately as a sauce or marinade, or store in refrigerator.

Memphis BBQ Chili

Serves 8-12

2.5 tbsp District Spice Memphis BBQ blend
2 cups mixed beans (black beans and navy work great)
3 strips bacon
1 bottle beer
1 small can tomato paste
1.5 lb ground meat (beef or turkey)
1 diced white onion
1 tbsp molasses (optional)

Cook the bacon, saving the grease in pan. Chop bacon and set aside.

Caramelize onions in the bacon fat. Add ground meat and brown. Add to a pot when finished.

Add beans, bacon, tomato paste, molasses, Memphis BBQ blend, and beer to pot. Simmer on low for 20-30 minutes and serve hot.