So okay, I don’t want to be a traitor to my generation and all (Clueless quote intended), but currently the North Carolina BBQ tradition is what’s flooding my Inbox. And until you Memphians step up your game or relinquish your sauce secrets, we’ll publish what’s being pushed, ya hear?
This is the sauce that goes with Lexington Pork Shoulder, and while I’m usually a Memphis BBQ purist, it sounds pretty darn good. Get mixy.
2.5 cups of cider vinegar
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp hot sauce
4 tsp salt
4 tsp red pepper flakes
1 tsp black pepper
1 tsp white pepper
1.5 tbsp rub reserved from Lexington Pork Shoulder
- Mix all ingredients & serve. No heat required.
Every Southerner knows that you can’t have BBQ without slaw
. It’s crunchy, tangy and – because it is
technically made up of cabbage and veggies – it makes you feel a little bit better about hogging out on pork for 5 days in a row.
This is JR’s friend’s recipe and the companion piece
to Lexington Pork Shoulder
. I have not had the pleasure of trying this yet, but I’m always happy with anything that allows me to increase my intake of ramen noodle seasoning
to levels near that of my freshman year at Tulane. More sodium please!
1 bag of coleslaw mix
2 Ramen noodle pkgs, chicken
1/2 cup slivered almonds
1/3 cup sunflower seeds
1/2 cup sugar
1/3 cup white vinegar
1/2 cup olive oil
- Remove seasoning packets from Ramen noodle packages and crush up noodles.
- Mix sugar, vinegar, olive oil, and ramen noodle seasoning packets.
- Add all other ingredients (raw Ramen included) and mix well. Chill and serve.
It’s that time again, Memphis. The time when the weather is warm but not yet a sweaty swamp, the work days seem a little bit shorter with a patio to look forward to at the end of the day, and the beer and BBQ
flow freely from the banks of the Mississippi.
Well actually, as most of you know, the Mississippi is giving the proverbial wet finger
to all of us
this year, so the beer and BBQ will have to flow from the banks of Central Avenue at good ole Tiger Lane
. While the riverside breeze will undoubtedly be missed, Memphians know BBQ Fest is about the people
, and you can always count on this crowd for a good time.
In honor of BBQ Fest week
, we at Nummy would like to bring you an offering from the kitchen of JR Grosshans. I have yet to taste this succulent selection, but The Chef assures that JR knows how to do a pig right
. And I believe him. JR is too good a Southern boy to do pork wrong.
4 tsp sweet paprika
1 tbsp brown sugar
1 tbsp salt
1 tsp black pepper
1 tsp white pepper
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp cayenne pepper
Pork & ‘fixins’ (cuz that’s what we say in The South, y’all):
1 bone-in pork shoulder, 5-7 lbs
4-6 wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained
- Make the rub: Mix all ingredients. Set aside 1.5 tbsp vinegar for the sauce. Sprinkle the remaining rub all over the pork.
- Set up grill for indirect heat and preheat to medium low. Place a large drip pan in the center and toss 1 cup of wood chips on the coals.
- Place the pork skin side up in the center of the hot grate over the drip pan and away from the heat and cover grill. Add 12 fresh coals every hour and 1/2 of wood chips to each side.
- Cook until darkly browned on the outside and very tender inside, about 4-6 hours. The internal temperature should reach 195 degrees.
- Pull off grill and cover with foil. Let rest for at least 20 minutes.
- Pull pork into large pieces, discarding any bones or lumps of fat. Transfer pork the pulled pork to a large aluminum foil pan and stir in 1 to 1.5 cups of vinegar sauce.
Eating pig is messy. If you’re not covered with sauce when you’re done, you’re not doing it right.
In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.
I believe this is another recipe The Chef stole from JR’s private stash
, and judging by the comments we’ve received on his Brandy Mustard Filets
, you should probably just go ahead and make this now.
On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.
2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 -3 Red Stripe beers
2 packages chili seasoning
2 cans of rotel, 1 hot and 1 mild
1 30 oz can stewed tomatoes
3 bay leaves
1 can of kidney beans
1 tablespoon of sugar
- In a Dutch oven, brown beef and drain.
- Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.
- Add tomatoes, beer, chili seasoning, rotel, and bay leaves.
- Simmer for several hours. (The longer you simmer, the better it will be.)
- Rinse and drain kidney beans. Add right before seving.
- Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.
The Chef told me “this should have been the first recipe to go on the blog. It’s stupid good.” This got me to thinking about which recipe was actually
the first, and it should come as a surprise to no one
that it was Fat Girl Special Dip
from the resident FG herself. How classy!
I think we can all agree that we’ve dialed up the taste-level here in the last few months, and that is thanks in no small part to all of our wonderful contributors
. JR, the latest to finally give up the goods*, has got a recipe here that appears to be both simple and
sophisticated. In my experience brandy and whipping cream make everything crazy succulent (see Barrett’s Sauteed Shroom Sauce
for proof), so I have no doubt this is as fantastic as The Chef says.
Besides, a girl can’t live on hot sausage and cream cheese alone… Well I guess she could, but it would probably be a lonely, brief existence that ended in heart disease and/or mauling by house cats. And nobody wants that.
4 beef tenderloin steaks (about 2-3 inches thick)
4 tbsp butter
4 tbsp of dijon mustard
2 tsp of Worcestershire
1/2 cup brandy
1 cup whipping cream
salt and pepper
- Season steaks with salt and pepper.
- Melt butter in a cast iron skillet over medium high heat. Cook steaks 5 minutes per side for medium rare.
- Remove steaks to plate to rest.
- Add mustard and Worcestershire to skillet. (If you wanted to add ‘shrooms here, I’d support you in that effort.) Season with pepper and and stir to combine. Remove skillet from heat.
- Add brandy and ignite. When flame dies, return skillet to heat.
- Add cream and boil for 2 mintues until reduced to a thin sauce. Pour over steaks to serve.
Serve these up with some roasted garlic mashed potatoes and asparagus. Dinner is served.
*It should be noted that The Chef stole this recipe from JR’s cookbook under the guise of visiting sweet Holly Hays yesterday. Let it never be said that Barrett doesn’t have a diabolical side. Especially when recipe-warfare is involved.
While it will undoubtedly unnerve JR that we are prematurely posting a drink that is obviously a spring/summer beverage
on this cold, nasty day, sometimes you need a ray of sunlight at the end of the tunnel to get you through. (Geez, mixed metaphors much? I am NOT on my A-game today folks.)
The Chef says this recipe is a St. Simon’s classic. Sounds to me like Sneaky Punch
‘s slushy Southern cousin. And that simply cannot be bad.
2 6oz frozen lemonade concentrate, thawed
1 6oz can frozen orange juice concentrate, thawed
3/4 cup lemon juice
2.5 cups bourbon
1 2-liter of 7up/Sprite
- Mix all ingredients.
- Freeze for 8 hours.
- Get slushed.