Lst week on the show.
This neat little trick takes only 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.
Soft, fluffy potato buns and a quick vinegar slaw work as the perfect vehicles to cut the richness of the meat, and they turn the sandwiches into the ultimate tailgate sliders.
FOR THE BARBECUE CHICKEN:
4 to 5 pounds skinless chicken thighs (I use a mix of boneless and bone-in)
Southern spice rub (recipe below)
1/2 cup pilsner-style beer
1/4 cup cider vinegar
1/2 cup ketchup
2 teaspoons liquid smoke
1 teaspoon Worcestershire sauce
Favorite barbecue sauce
Preheat oven to 325 degrees F.
Rub the chicken thoroughly in the spice rub. In a large Dutch oven, whisk the beer, cider vinegar, ketchup, liquid smoke, and
Worcestershire sauce until combined. Nestle the chicken into the Dutch oven, overlapping if necessary, and bring the mixture to a boil.
Cover the pot and move to the preheated oven. Cook the chicken until it is falling off the bone, 75 to 90 minutes. Remove chicken with tongs to a large sheet pan or bowl. Allow to cool a few minutes, then shred using two forks (or my favorite bear claws). Discard any bones and gristle. Place the shredded chicken back into the cooking liquid and cool completely. (This step can be made up to two days in advance; just cover and refrigerate until ready to move forward.)
Turn the oven on broil. Push the chicken through a fine mesh sieve to remove excess sauce (do not discard the cooking liquid). Arrange the chicken on two sheet pans and broil (working in batches) until the chicken is crisp and some of the ends are blackened, 6 to 10 minutes each.
Toss the pulled chicken with your favorite barbecue sauce, a few tablespoons at a time, to your taste. Add a few tablespoons of cooking liquid to moisten, if desired. (I always save some liquid to add to the meat when reheating.) Serve barbecue chicken with steamed potato buns and vinegar slaw.
Note: Don’t use chicken breasts for this recipe because the meat will become very dry under the heat of the broiler. The fat in the dark meat will help keep the chicken moist.
FOR THE VINEGAR SLAW:
2 cups coleslaw mix
3 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and pepper, to taste
For the vinegar slaw, combine the coleslaw mix with vinegar, sugar, salt, and pepper. Refrigerate for at least one hour before serving. Taste, and adjust any seasonings if desired.
FOR THE SOUTHERN SPICE RUB:
1/2 cup paprika
1/4 cup kosher salt
2 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons black pepper
2 teaspoons cayenne pepper
For the southern spice rub, mix all ingredients until well-blended. Refrigerate excess for later use.
Preheat grill to 350 degrees. Boil macaroni until it’s tender but not soft. 6 minutes Rinse and set aside.
Split lobster tails and grill for about ten minutes.
Fry bacon and chop into bits.
In a medium sauce pan melt your butter, then add water. Add a handful of cheese and stir until combined. Add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top later). Stir in diced lobster and bacon.
Pour your cheese sauce on top of your cooked macaroni and stir. Spray Pam in a ceramic cake pan or casserole dish. Stir in some and salt and pepper. Sprinkle your remaining cheese on top and all of your Cheez Its.
Indirect grill for 15-20 mins or until top is lightly toasted on top. Serve with a chive garnish on top!
Pictured above are the ribs smoking on Bob’s Cajun Grill.
1 quart of apple cider
1 quart of water
1 T sea salt
3 racks pork spareribs
1/4 cup Hungarian paprika
1/3 C Turbinado Raw Cane
1 tablespoon salt
5 t black pepper
2 t teaspoons cayenne pepper
2 T Sumac (my wife is half Lebanese if you please)
2 t celery salt
2 t garlic powder
2 t teaspoons dry mustard
1 t cumin
½ C Old World Olive Co. Garlic infused EVOO
1 cups apple cider vinegar
1 C of your favorite bbq sauce
1/2 cup yellow mustard
2 teaspoons sea salt
Cut the ribs into 3 or 4 rib sections after removing the membrane from the back side. Combine cider, water, and salt for marinade and place in Ziploc bag with ribs. Refrigerate for 4 hours.
Combine seasonings and whip with a puree machine or in food processor for less than a minute or until nicely blended.
Use garlic evoo to coat the ribs. Dust ribs to your fancy.
Smoke at 275 for at least 3 hours mopping after two hours as you see fit.
Put in foil or cake pan and pour remaining mop on and cover until desired doneness.
What you need:
Head of Organic Cabbage
Six large carrots
1 C Hellman’s Real Mayonnaise
¼ C Rice Vinegar
¼ C Organic Agave Nectar
T- Celery seed
Find a coarse chop setting on your food processor and chop a complete head of cabbage and the carrots. Be sure to trim off any brown spots and lightly trim the base if brown. Be careful to leave the core in the cabbage.
Blend about a cup of mayo, ¼ cup of rice vinegar, and about a ¼ cup agave nectar. Now stir in the celery seed. Adjust vinegar or nectar to taste.
Pour ingredients into chopped blend and stir in. Let set in refrigerator for a half an hour.
For me, there is nothing better to start a brunch or evening supper on a hot Louisiana summer day than a serious Bloody Mary. And this one is serious. For my money, the most important part of the Bloody Mary (after the vodka) is the garnish. Celery stalks are ubiquitous, but for a something more interesting and delicious try the Pickled Asparagus recipe below. They’re the most delicious stir sticks on earth!
Yield: 1 cocktail
2 oz Vodka
6 oz V8 Juice
1 tsp Horseradish, preferably grated fresh
1/2 tsp fresh Lime Juice
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
1 pinch Finely Ground Black Pepper
1 pinch Celery Salt
Add all ingredients to a cocktail shaker half-filled with ice cubes, and shake well. Strain the mixture over the ice cubes in a highball glass. Don’t fill all the way to the top to leave room for garnishes (or what I call “The Salad”). Your salad may include lime wedges, lemon wedges, celery stalks (with the leaves attached, please), olives, onions, cucumber, radishes, and pretty much any other favorite vegetable. Mine always include pickled vegetables, such as the asparagus below.
This recipe also works beautifully for pickled green beans but they have to be cooked longer; just follow this recipe once, then drain the beans and reboil the brine and pour it over them again.