∙ Murder Hornet ∙
Smoked Chipotle & Pineapple Mead
Capiscumel Style (mead with spicy peppers)
“Grilled pineapple in mead form.”
First sip is spicy but mellows quickly. Second sip gives you more pineapple and smoke.
Fun to cook with and makes a fantastic margarita
$23 / 750ml
11% ABV (alcohol)
∙ Recipes ∙
Cooking & Cocktail Recipes using “Murder Hornet” Mead
Murder-ita
Murder Hornet Mead Cocktail
This twist on a margarita adds hints of heat, smoke and pineapple for a truly unique party-pleaser.
1½ shot Remeadies Murder Hornet Mead
1 shot Silver Tequila (100% Blue Agave)
½ shot Cointreau (or Triple Sec)
½ shot Fresh Lime Juice
1/4 tsp Honey
2-3 cubes of ice
1) Add ingredients, excluding ice, into and shake until well combined.
2) Pour through a strainer into a margarita glass or pour over additional ice into a rocks glass.
3) Garnish with pineapple spear or a lime wheel.
Optionally, rim half of the glass with salt or Tajin before pouring.
You can also make this as a Frozen Murder-ita by blending these ingredients with double the ice. (Make several at a time this way)
Murder Hornet Beef Ribs (work in progress)
Smoked Beef Spare Ribs with a tangy Murder Hornet Mead BBQ sauce
Beef Spare Ribs are marinated in Murder Hornet Mead overnight. Then the marination liquid is transformed into a tangy pineapple-plum BBQ sauce on the stovetop while the ribs are smoking. Finish with sesame seeds, pineapple and a bright herb such as Thai basil, mint or regular basil.
John makes these for special occasions, so the recipe easily feeds 10 people.
4-5 lbs Beef Spare Ribs, 2in Thick, Bone-in (Chuck Ribs or Plate Ribs)
*If short ribs are substituted, reduce smoking temp to 220F as those are not as thick
— Marinade —
1 bottle of Remeadies “Murder Hornet” Mead
120ml (1/2 cup) Soy Sauce
1 medium Onion, quartered
7 cloves Garlic
14g (0.5oz) Sea Salt (or Remeadies “Oh, Mommy” Salt)
10g (0.4oz) Toasted Sesame Seeds
— BBQ Sauce —
Marinade from above, plus…
180ml (3/4 cup) Kikkoman Plum Sauce (or Sweet Chili Sauce)
20 oz Canned Sliced Pineapples in its own juice (juice used for the sauce. pineapple slices reserved for serving)
20ml (4 tsp) Honey
20ml (4 tsp) Rice Vinegar
10ml (2 tsp) Chipotle in Adobe Sauce
10ml (2 tsp) Sesame Oil
— During Smoking —
12g (0.42oz) additional salt on ribs during smoking
Top with custom BBQ Sauce and Pineapple slices
— Finishing —
Thai basil, mint or regular bail
— Marinate those ribs!
1) Combine all marinade ingredients together, add the ribs and refrigerate overnight.
2) The next day, remove the ribs from the marinade, cover and set aside. DO NO DISCARD THE MARIDNADE!
Preheat the smoker to 290F. While you wait, you can start the BBQ sauce on the stovetop. Once the ribs are on the smoker, finish the BBQ sauce. You’ll need that for step 2 of the smoking.
— BBQ Sauce —
1) Discard half of the marinade.
2) Reduce the volume of the remaining half over medium heat. You want lots of steam, but avoid a vigorous boil. Stir occasionally to prevent burning. You are aiming for a thickness like runny syrup, which should take about an hour. You will likely need to put the ribs on the smoker during this time.
3) Add the rest of the sauce ingredients and continue reducing until the thickness reaches that of a thin BBQ sauce. Remember that the sauce will thicken in the smoker and as it cools.
— SMOKE THE RIBS (321 Method)
321 Method: 3 hours initial, 2 hours wrapped, 1 hour unwrapped to set the sauce
1) Sprinkle the ribs with salt and smoke at 290F for 3 hours.
2) Place the ribs on a baking sheet, cover generously with your BBQ sauce (it should be done by now). Wrap with aluminum foil and return to the smoker for another 2 hours.
3) Remove the ribs from the wrapping and recoat with BBQ sauce. Save the sauce drippings! Return the ribs to the smoker to set the sauce. You are looking for an internal temperature of 203F, which should take about an hour. Keep the ribs moist by spritzing with water every 30 minutes (or add a heat-resistant bowl full of water to the smoker to let it steam).
— FINISH
Remove the ribs, drizzle with the sauce drippings and let rest. Cut and top with your favorite bright herb. We prefer Thai bail but mint or regular basil also work well. Serve with fresh pineapple and additional sauce.
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