Chef Danny Fischer’s “Baby Blues Barbecue” Recipes

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Cristina Ferrare


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15 cups of 16 herbs & spices (garlic, salt, onion, chili peppers, etc. – whatever you have in your spice cabinet)

15 cups light brown sugar

3 cups ground coffee beans

3 chipotle peppers (roasted and peeled clean)

3 lbs. Softened butter

2 oz. chipotle peppers

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