Buddha's Recipes

Buddha’s BBQ Burgers

Get your favorite ground meat from your butcher. (Buddha likes ground chuck from the in house butchers the best.)
  1. Put your meat in a mixing bowl and salt and pepper and either the Buddha Blend or the VA Sauce.
  2. Mix in just enough to taste. That’s it! Nothing fancy about a killer burger
  3.  Pat out to about ¼ inch thick as they will shrink up and get fatter on the grill as they cook.
  4. Cook 3-4 minutes each side and this should make a nice medium burger depending on how hot your coals or gas grill is.
  5. After you flip your burger once add a little more sauce to the top and close the lid on your grill and let the sauce caramelize.
  6. Add your favorite cheese (a good sharp cheddar) and a 2 strips of hickory center cut bacon, or 4, and that’s it.
  7.  Pull them off the grill and let them rest for a few minutes so the juices stay soak back into the meat.
  8. Walla! Enjoy your Buddha BBQ Burger…..

You can get a killer, even better variation of this burger at The Coffee Pot in Roanoke, VA. The other stuff in it is top secret so I can’t go there but it is pretty awesome. If you’re in that neck of the woods, go down and check it out.
Tell em Buddha sent ya!

Cheater Cheater BBQ Eater (Crock Pot Pulled Pork)

A tasty alternative to the spending all day out on your smoker and anyone can do this one.
You will need:

Here We Go!

  1. First- The Rub: Here is a simple and quick one that you can throw together with some things that most people have in the cabinet. Check back for the Buddha Rub coming soon to the website- Its killer. But until then, this will work just fine: 3 Tbls kosher salt 2 Tbls brown sugar 1 Tbls smoked paprika 1 Tbls cayenne 1 Tbls crushed black pepper Mix together well and set to the side
  2. Second- The butt: Make sure you rinse it very well and pat dry with a towel. Cut off any loose end of fat. Basically just trim it up a little bit. Generously apply the rub being sure to get in all the nooks and crannies and wrap tightly in plastic wrap for at least 3 hours or so. Overnight is best but you gotta do what you gotta do. This is a recipe for people on the go so if you do this the night before you can pull it out of the fridge before you go to work, drop in the crock pot before you leave and when you come home- BBQ awaits.
  3. Third- The cook: Turn your crock pot on low. Cut up a medium sized sweet vidalia onion into slices and put that down in your crock pot first, making sure to cover the bottom of the pot. While your crock pot is warming up, sear your pork in a skillet in a pan on the medium high heat with a little EVOO and brown on the top side( fat side) and the bottom. 2-3 minutes on each side will do. This makes a difference- believe me Put your meat in the pot, fat side up,and add 1/2 cup Buddhas NC Sauce and 1/2 cup of apple juice or until the your butt is covered half way. Put in 1 Tbls of liquid smoke at this point as well.( you can use water and orange juice if you don't like NC sauce but you'd be missing out on a really good layer of flavor if you do this At this point you have two options- Cook high for 4-5 or low for 8- 10. I prefer to let it go to 8- 10 but if you are pressed for time, 4- 5 on high will do it. DO NOT PEEK!!!!!!!!Keep the lid on there!! Tight!! Take the top off about 30 minutes or so before the end time to check it. if it is falling apart and you can pull the bone right out, its done.
  4. Fourth- Caramelize your Q! When its done, drain all the juice out of the pot. Put your pork in a large dish and begin to pull it apart- making sure to get the left over fat and bits out. Use two forks as the meat will still be hot! After its pulled and shredded, lay it out on a large baking sheet with aluminum foil on it . Spread evenly across. Add a 1/2 cup Buddhas NC Sauce and lightly mix in( Optional). Then top with Buddha VA Sauce or The Buddha Blend, coating entirely and bake it for 10 minutes on 400 or even better and quicker, set your oven to broil and leave it in until you see the sauce begin to bubble and caramelize - maybe 3 -5 minutes depending on your oven.
  5. Five- Eat!! Pull the baking sheet out of the oven and pile up your BBQ on a bun or right on a plate and enjoy!! Cook times will vary. This recipe is based on a 4 to 7 pound bone in Boston butt



Shrimp Diabolo- Buddha style

Grill or oven you want both burning at 350 -375 degrees
  1. Cut a large jalapeno length wise, rinse and de-seed
  2. Put a dollop of cream cheese in each half. About a spoon full
  3. Peel, divide and rinse your favorite large shrimp. Buddha likes wild white shrimp (they have a nice sweet taste when cooked- sort of like lobster does) the size should fit the jalapeño, so a large jalapeño needs a 16- 20 count or a 20-25 count shrimp.*
  4. Place the shrimp down so the small end is on top of the small end (tip) of the jalapeño.
  5. You can’t add a little seasoning at this point. Salt, pepper and Lawry’s seasoning salt is just fine but get creative if you want.
  6. Wrap the entire thing in one piece of hickory bacon. Center cut bacon works good, but I find the extra fat on regular bacon helps keep the shrimp most while cooking and adds additional flavor. Plus, its longer then center cut and you can wrap it really well.
  7. Put on the grill or in the oven and let it go. Cook so the Jalapeno is side down on the baking sheet or on the grill grate.
  8. Cook until the bacon is cooked and slightly brown and the jalapenos are soft. Roughly 20 minutes or so in the and 45 minutes on the grill.
  9. 5 minutes before done add some Buddha Blend or VA Sauce and let it caramelize to the bacon. YUM!!!
  10. Pull out and squeeze from fresh lemon juice on top and serve warm.
*The count is the number of shrimp per pound.

More Recipes Coming Soon!