Renowned barbecue chef, award-winning pitmaster, television personality, and owner of The Smoke Shop restaurants – Andy Husbands joins Rachel Holt in the Clarke Sub-Zero and Wolf Test Kitchen to show us how to host the ultimate backyard party.


½ C confectioners’ sugar
7 Tbsp your favorite bbq rub
¼ C chipotle powder
1 Tbsp turbinado or granulated sugar
2 tsp Old Bay seasoning
1 tsp kosher salt
¼ tsp hickory powder (optional)
4 ½ C unsalted dry-roasted peanuts
1 egg white, lightly beaten

Preheat oven to 325 degrees

Line baking sheet with silicone baking mat or parchment paper

Mix confectioners’ sugar, rub, chipotle powder, granulated sugar, Old Bay, salt, and hickory powder in small bowl

In large bowl combine peanuts and egg white, mixing until evenly coated

Add spice mixture to peanuts. Mix until evenly coated

Spread peanuts in single layer on prepared pan. Bake 10 minutes

Stir well. Bake 10 more minutes or until peanuts have a nice crust

Set pan on wire rack to cool for at least 10 minutes

Nuts will get crunchier as they cool

Store at room temp in airtight container for up to 2 weeks


½ C blackstrap molasses
½ C apple cider vinegar
½ C packed dark brown sugar
½ C granulated sugar
1 C thinly sliced jalapeno peppers (3-4 large peppers)
2 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1 tsp garlic powder
1 tsp hickory powder
1 tsp cumin seeds, toasted and ground
1 tsp yellow mustard seeds
½ tsp dried thyme
½ tsp anise or fennel seeds
2 C ketchup
2 tsp kosher salt

Combine molasses, vinegar, brown sugar, granulated sugar in medium saucepan over medium-high heat. Bring to a boil, stirring occasionally

Add jalapenos, Worcestershire sauce, tomato paste, garlic powder, hickory powder, cumin, mustard, thyme and anise. Stir well

Reduce heat and simmer 5 minutes, stirring occasionally

Whisk in ketchup and salt. Simmer 2 more minutes

Cool to room temperature and refrigerate in airtight container up to 1 month


1 ½ C mayonnaise
¼ C prepared horseradish
3 Tbsp kosher salt
3 Tbsp sugar
2 tsp garlic powder
2 tsp ground ginger
2 tsp celery seeds
1 tsp cayenne pepper
1 tsp coarsely ground black pepper
2 tsp Tobasco Original Red Sauce
1 tsp Frank’s RedHot
8 C minced green cabbage (1 medium head)
2 C peeled, minced carrots (3-4 medium carrots)

Whisk mayonnaise, horseradish, salt, sugar, garlic powder, ginger, celery seeds, cayenne, black pepper in a small bowl

Let sit 10 minutes for flavors to bloom

Whisk in two hot sauces

Toss cabbage and carrots together in large bowl

Add 1 cup of the dressing and toss until well coated

Cover and refrigerate

Just before serving toss with rest of dressing

Refrigerate in tightly sealed container for up to 3 days

Watch full episode Season 4 Episode 2

New England Living TV is sponsored by Sub-Zero and Wolf appliances, Clarke Appliance ShowroomsKohler7 Tide and Supply New England.

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