Hello Friends and Neighbors
Somewhere along the line I have picked up the name of Col. Dave. To go along with that, I have grown a mustache and a goatee. I am going to leave it on for the rest of the year if Betty doesn’t kill me first or it drives me nuts!! Everyone is talking about Bar-B-Q for the Super Bowl -- I wish I could get some to Payton; I know he loves it. He is from Louisiana, and his dad went to Ole Miss. Both of those are known for being REAL Bar-B-Q country.
To do pork and beef it takes hours of work and watching. So let’s do chicken The Lil’ Red Barn’s Quick and Easy way. Goodness gracious, it’s GOOD!!
I know that heat control is a problem with most of the small gas and charcoal grills. Most have the thermometers in the top of the grill where the temp is a lot cooler then on the grill. So if we are going to cheat, let’s go all the way and do it in our oven where all we have to do is to set the timer and watch the ball game!
First, buy some good thighs (I like them for their flavor and uniform size).
NOTE: I love Springer Mountain chicken!! It is all natural. If you can’t find it ask your grocer to get it. It is a good product at a good price. As a certified judge, I know.
I set my oven to 300 degrees Fahrenheit, open the package and wash , then squeeze dry.
Remove the skin and any extra fat. Lay out the skin. Make sure there is enough skin to cover the thigh around the sides and tuck under. Trim, then lay it on paper meat side down next to its skin. Sprinkle the bone side and the sides with dry rub lightly (recipe below). Turn it over and sprinkle the meat side lightly, then replace the skin and tuck it under.
I place them in a 2 inch deep cake pan lined with Heavy Duty aluminum foil. If I were to be doing only 4 or 6 thighs, I would line a pan with heavy duty aluminum foil, but fold it up about a half inch past chicken. For 4 thighs I would cut up one stick of butter, two sticks for 8 thighs. Always leave approximately half of space between the chicken and place the butter in the spaces .Then place them in the oven at 300 degrees Fahrenheit for 30 minutes with skin side up. Be careful not to knock the skin off. Cook for 45 minutes then baste with its own juice. Now leave for 30 minutes with meat side down. Remove from pan and place on cooling rack. I would place a sheet of heavy foil with the edges turned up down on the shelf below for dripping. Leave there for 15 minutes. Remove the chicken and dip in glaze. Place back in oven for 15 minutes. Plate and serve.
Rub for Chicken
Enough for 8 thighs
1/2 cup brown sugar
2 Tablespoons salt
2 Tablespoons paprika
1/2 teaspoon chili powder
1/4 teaspoon black pepper
For the Glaze
1 cup of your favorite red BBQ sauce (not sweet)
1/4 cup honey
1/4 cup Maple syrup
1/4 cup Brown sugar
NOTE: you can make it as sweet or hot as you like!!
Add hickory flavor liquid smoke by the teaspoon to suit your tastes. You need to have it sitting on a cold stove with the vent-hood running. Let someone open the smoke and add a teaspoon full, stir and walk away with the bottle and spoon. This way, you will get a true taste. Smell is 90% of what we think we taste.
Happy Super Bowl Eating!!!
Dave
Wednesday, February 3, 2010
Sunday, January 3, 2010
Happy New Year!
Hello bloggers!
I want to apologize for not covering Christmas and New Years. Betty and I have both been sick. I had pneumonia and ran a temp from Nov 01 till Dec 23. I went through 3 rounds of antibiotics before my temp broke Dec 23. I am still coughing a lot but feel much better. We hope that you all had a Merry Christmas and are looking forward to a happy New Year.
What I want to know is, are you interested in having a series of how to make real Pro Grade Bar-B-Q?
There are no places that put that much time and effort into Bar-B-Q to sell, that I know of. I feel that I am qualified to teach you what you need to know to be competitive and the talk of the town of everyone that eats your BBQ. We will start from scratch and go all the way to the table.
I feel that I am qualified to do this because I have been Bar-B-Qing for 67 years. Have owned BBQ restaurants , catered BBQ , I am pit master for My Lil’ Red Barn Bar-B-Q Cooking team, A certified Judge for Kansas City Bar-B-Q- Society and The Memphis Bar-B-Q Network. I judged this year from Memphis to Maryland and was selected to judge the World Championship event at the Jack Daniels Distillery in Lynchburg, TN, which is the best of the best. We had 14 foreign teams there. If there are enough people interested in it I will be glad to do it. What I would like for you to do is to tell everyone that you know that would be interested in this to drop a note to foodsofthesouthland at comcast dot net. About everyone likes to do ribs and chicken so we will start with them then go to Boston butts and whole shoulders and beef briskets and finally, whole hogs. Let us know!
I want to apologize for not covering Christmas and New Years. Betty and I have both been sick. I had pneumonia and ran a temp from Nov 01 till Dec 23. I went through 3 rounds of antibiotics before my temp broke Dec 23. I am still coughing a lot but feel much better. We hope that you all had a Merry Christmas and are looking forward to a happy New Year.
What I want to know is, are you interested in having a series of how to make real Pro Grade Bar-B-Q?
There are no places that put that much time and effort into Bar-B-Q to sell, that I know of. I feel that I am qualified to teach you what you need to know to be competitive and the talk of the town of everyone that eats your BBQ. We will start from scratch and go all the way to the table.
I feel that I am qualified to do this because I have been Bar-B-Qing for 67 years. Have owned BBQ restaurants , catered BBQ , I am pit master for My Lil’ Red Barn Bar-B-Q Cooking team, A certified Judge for Kansas City Bar-B-Q- Society and The Memphis Bar-B-Q Network. I judged this year from Memphis to Maryland and was selected to judge the World Championship event at the Jack Daniels Distillery in Lynchburg, TN, which is the best of the best. We had 14 foreign teams there. If there are enough people interested in it I will be glad to do it. What I would like for you to do is to tell everyone that you know that would be interested in this to drop a note to foodsofthesouthland at comcast dot net. About everyone likes to do ribs and chicken so we will start with them then go to Boston butts and whole shoulders and beef briskets and finally, whole hogs. Let us know!
Friday, June 26, 2009
No Hassle Fourth of July Menu
For those of you that want to have a bunch over for the Fourth of July, I would suggest you having Pulled-Pork Sandwiches, Bar-B-Q Beans, Potato Salad and Coleslaw.
Why this menu?
Because you can do it a day ahead of the party and be able to enjoy the party on party day. All you have to do is to ice your drinks, heat your beans and BBQ, and enjoy your party as much as your guests do.
If you have a smoker, use wood chips for about 3 hours at 250 degrees Fahrenheit. If your grill does not have a smoker, place a piece of metal over a burner and place wood chips on it. On my gas grill, I use the lid off a 5 gallon metal bucket. It will take about 1 hour and 15 minutes for each pound of raw meat. I would first trim off any loose meat, as it will burn easy. What I do is place them on a cookie cooling rack, fat side up, so I can move them around easily. I then leave them there for 3 hours. Next remove and wrap in heavy duty aluminum foil and place them in your oven so you can regulate your temperature. Next, you want to check them with a meat thermometer. You want it up to 180 degrees Fahrenheit. Remove the aluminum foil and place it back in your grill at about 220 degrees Fahrenheit. Baste with a basting sauce made from 1 part of your favorite BBQ sauce and 1 part apple cider vinegar to mop with. I would mop about every 15 minutes until they reach 195 degrees Fahrenheit. Next, wrap in heavy duty aluminum foil and let rest for at least one hour (make sure that your meat is 195 degrees). When it is cool enough, you need to pull it. That way you can get all the fat and gristle out. You can leave it stringy or chop it. Finally, roll it in some sauce very lightly. Don’t over sauce it. Let your guests add their own sauce. If you have trouble you can email me at foodsofthesouthland at comcast dot net
Have a safe and Happy FOURTH of JULY!!
DAVE
Why this menu?
Because you can do it a day ahead of the party and be able to enjoy the party on party day. All you have to do is to ice your drinks, heat your beans and BBQ, and enjoy your party as much as your guests do.
If you have a smoker, use wood chips for about 3 hours at 250 degrees Fahrenheit. If your grill does not have a smoker, place a piece of metal over a burner and place wood chips on it. On my gas grill, I use the lid off a 5 gallon metal bucket. It will take about 1 hour and 15 minutes for each pound of raw meat. I would first trim off any loose meat, as it will burn easy. What I do is place them on a cookie cooling rack, fat side up, so I can move them around easily. I then leave them there for 3 hours. Next remove and wrap in heavy duty aluminum foil and place them in your oven so you can regulate your temperature. Next, you want to check them with a meat thermometer. You want it up to 180 degrees Fahrenheit. Remove the aluminum foil and place it back in your grill at about 220 degrees Fahrenheit. Baste with a basting sauce made from 1 part of your favorite BBQ sauce and 1 part apple cider vinegar to mop with. I would mop about every 15 minutes until they reach 195 degrees Fahrenheit. Next, wrap in heavy duty aluminum foil and let rest for at least one hour (make sure that your meat is 195 degrees). When it is cool enough, you need to pull it. That way you can get all the fat and gristle out. You can leave it stringy or chop it. Finally, roll it in some sauce very lightly. Don’t over sauce it. Let your guests add their own sauce. If you have trouble you can email me at foodsofthesouthland at comcast dot net
Have a safe and Happy FOURTH of JULY!!
DAVE
Thursday, June 25, 2009
Grilling and Chilling
Well, I have been dragging my feet lately with my blog updates. I hope to catch up. I have been judging week after week. We’ve travelled all over. You wouldn’t believe! One week in Southern Alabama, next in Southern Georgia. Then we traveled to Salisbury, Maryland, then Northern Mississippi, and then spent a week in Memphis. We had little time to rest, because after that we travelled to Sevierville, TN and then back to Stone Mountain, Georgia. So we’ve been all over recently! Now, we are home for two weeks, and the 4th is right on us.
And it is definitely grilling and chilling time.
I have so much catching up to do, I am going to make this short and sweet.
So let us grill some chicken thighs. I think they are the best: more flavor, more meat and easier to do. Don’t let the Mayo fool you like it did me!
Now we are grilling:
L.R.B.’s Bar-B-Q ‘d Chicken
Use thighs that are the same size.
To make marinate, use one bottle of Kraft Spicy Italian salad dressing. Let it sit then pour off the oil and leave the goodies. Then take the juice from a jar of sliced and pickled jalapeno peppers and fill the dressing jar. Shake.
To make glaze use
1 part Memphis style B.B.Q. sauce or what you have
1/4 part Pure honey
1) Clean thighs, place in zipper locking bag and add marinate. Leave in for 2 hours.
2) Pull skin down over top and sides and pin.
3) Start fire and bring up to 275 degrees Fahrenheit (use wood chips if you can)
4) Take your thighs and pat the skin dry
5) Add a heavy coat of mayonnaise to skin side.
6) Put into the smoker for 1 hour
7) Wrap in Heavy Duty foil for 1/2 hour, and test internal temperature. You want it to be 165 degrees Fahrenheit.
8) Remove from foil and wipe off excessive mayo.
9) Glaze with your glaze. Then put it back into the smoker to caramelize. DON’T LET IT BURN!
Now we are chilling:
Blueberry & Lemon Chicken Salad
This is one that you can play with. You may want more of this and less of that, so do your thing. Another is if you are calorie conscious, you can use yogurt instead of mayo.
Here is what we need:
4 Lg. split chicken breast, with skin and bone.
1 red bell pepper (med)
1 celery hearts
1 bunch green onions
1 pt. fresh blueberries
2 fresh lemons (if you get lemon yogurt you will need only 1 for garnish)
1 pt. yogurt (now you can get lemon yogurt) or mayo
Salt and fresh ground black pepper
You will need some good crackers
1) Let’s boil our chicken with a little salt and pepper till just tender.
2) Get it out of the hot water. Let it cool, then pull off the skin and bones.
3) Cut into 1/2 inch squares and chill in the fridge.
4) Cut your red peppers and celery in 3/8 inch squares
5) Slice green onions 1/4 inch thick, white and green parts.
6) What I like to do is to fix everything the day before and let it chill in zipper locking bags. I like to wash and look my blueberries. I use a chilled S/S bowl, add everything BUT the chicken, including the mayo or yogurt If you don’t have lemon yogurt then take the zest of one lemon, then add salt and pepper.
7) Now it’s ready to eat except for the chicken.
8) Lastly, fold (DO NOT MIX) in the chicken. Then transfer to serving dish that the edge is garnished with thin slices of lemon around the edge of your dish.
Serve on a lettuce leaf or with crackers
And it is definitely grilling and chilling time.
I have so much catching up to do, I am going to make this short and sweet.
So let us grill some chicken thighs. I think they are the best: more flavor, more meat and easier to do. Don’t let the Mayo fool you like it did me!
Now we are grilling:
L.R.B.’s Bar-B-Q ‘d Chicken
Use thighs that are the same size.
To make marinate, use one bottle of Kraft Spicy Italian salad dressing. Let it sit then pour off the oil and leave the goodies. Then take the juice from a jar of sliced and pickled jalapeno peppers and fill the dressing jar. Shake.
To make glaze use
1 part Memphis style B.B.Q. sauce or what you have
1/4 part Pure honey
1) Clean thighs, place in zipper locking bag and add marinate. Leave in for 2 hours.
2) Pull skin down over top and sides and pin.
3) Start fire and bring up to 275 degrees Fahrenheit (use wood chips if you can)
4) Take your thighs and pat the skin dry
5) Add a heavy coat of mayonnaise to skin side.
6) Put into the smoker for 1 hour
7) Wrap in Heavy Duty foil for 1/2 hour, and test internal temperature. You want it to be 165 degrees Fahrenheit.
8) Remove from foil and wipe off excessive mayo.
9) Glaze with your glaze. Then put it back into the smoker to caramelize. DON’T LET IT BURN!
Now we are chilling:
Blueberry & Lemon Chicken Salad
This is one that you can play with. You may want more of this and less of that, so do your thing. Another is if you are calorie conscious, you can use yogurt instead of mayo.
Here is what we need:
4 Lg. split chicken breast, with skin and bone.
1 red bell pepper (med)
1 celery hearts
1 bunch green onions
1 pt. fresh blueberries
2 fresh lemons (if you get lemon yogurt you will need only 1 for garnish)
1 pt. yogurt (now you can get lemon yogurt) or mayo
Salt and fresh ground black pepper
You will need some good crackers
1) Let’s boil our chicken with a little salt and pepper till just tender.
2) Get it out of the hot water. Let it cool, then pull off the skin and bones.
3) Cut into 1/2 inch squares and chill in the fridge.
4) Cut your red peppers and celery in 3/8 inch squares
5) Slice green onions 1/4 inch thick, white and green parts.
6) What I like to do is to fix everything the day before and let it chill in zipper locking bags. I like to wash and look my blueberries. I use a chilled S/S bowl, add everything BUT the chicken, including the mayo or yogurt If you don’t have lemon yogurt then take the zest of one lemon, then add salt and pepper.
7) Now it’s ready to eat except for the chicken.
8) Lastly, fold (DO NOT MIX) in the chicken. Then transfer to serving dish that the edge is garnished with thin slices of lemon around the edge of your dish.
Serve on a lettuce leaf or with crackers
Wednesday, March 25, 2009
Jack's Bar-B-Q Sauce Recipe
Hello everyone!
I have been as busy as a Downey woodpecker on an oak tree trying to get my cooker ready to travel, because I will be gone most of April. I am a certified judge for Kansas City Bar-B-Q society and the Memphis Bar-B-Q Network. I will be in Jackson, GA on April 3rd & 4th, cooking in Maynardville , TN on the 10th & 11th, Salisbury, MD on the 17th & 18th and Southaven , MS on the 24th & 25th. Then I’m on to Mountain Home, AR on May 1 & 2, Pulaski, TN on the 8th & 9th and cooking in Servile, TN on the 15th & 16th. Then I get 2 weekends off!
Here is a really good and easy BBQ sauce recipe that my brother used for years. He would not tell it to anyone. Then out of the clear blue sky, he said here I am giving you my sauce recipe. You could have knocked me over with a feather. When I read it, I told him that I should have known that it was easy if he could make it. I got his permission to let it out. So hear ‘tis.
1 Cup apple cider vinegar
1 Cup Catsup
1/2 Cup Sorghum molasses
1/2 Cup brown sugar
2 Tablespoons garlic salt
1 Tablespoon Bell pepper
The recipe calls for 2 Tablespoons of hot red pepper flakes
This is Jack’s recipe down to here. And after that it’s mine.
But I think it makes it too HOT, so I leave out the hot pepper.
I add:
2 teaspoons chili powder
1 teaspoon of dry mustard
Throw it all in a sauce pan and bring to a boil then turn down and let it simmer for 20 minutes. STIR, STIR, STIR! Don’t let it burn. A double boiler would be great!!
I have been as busy as a Downey woodpecker on an oak tree trying to get my cooker ready to travel, because I will be gone most of April. I am a certified judge for Kansas City Bar-B-Q society and the Memphis Bar-B-Q Network. I will be in Jackson, GA on April 3rd & 4th, cooking in Maynardville , TN on the 10th & 11th, Salisbury, MD on the 17th & 18th and Southaven , MS on the 24th & 25th. Then I’m on to Mountain Home, AR on May 1 & 2, Pulaski, TN on the 8th & 9th and cooking in Servile, TN on the 15th & 16th. Then I get 2 weekends off!
Here is a really good and easy BBQ sauce recipe that my brother used for years. He would not tell it to anyone. Then out of the clear blue sky, he said here I am giving you my sauce recipe. You could have knocked me over with a feather. When I read it, I told him that I should have known that it was easy if he could make it. I got his permission to let it out. So hear ‘tis.
1 Cup apple cider vinegar
1 Cup Catsup
1/2 Cup Sorghum molasses
1/2 Cup brown sugar
2 Tablespoons garlic salt
1 Tablespoon Bell pepper
The recipe calls for 2 Tablespoons of hot red pepper flakes
This is Jack’s recipe down to here. And after that it’s mine.
But I think it makes it too HOT, so I leave out the hot pepper.
I add:
2 teaspoons chili powder
1 teaspoon of dry mustard
Throw it all in a sauce pan and bring to a boil then turn down and let it simmer for 20 minutes. STIR, STIR, STIR! Don’t let it burn. A double boiler would be great!!
Monday, February 9, 2009
Update on Bar-B-Q
We have had a bad winter, but now we can see the other side of it. Days getting longer, sun shining but to tell the truth we have had more snow and colder weather then we have had in over 8 years. Betty had surgery to repair her aorta. She is up and going strong, back dancing again. I have been certified as a Judge for the Kansas City Bar B Q society and the Memphis Barbecue Network. I am planning on competing in 2 or 3 that are close to home. I have this new cooker that is great. I just don’t have the help to man it that can be off from work enough. It usually takes 5 days.
For M.B.N. You do whole shoulders, whole hogs and ribs. For the K.C.B.S. you do butts or shoulders, ribs, chicken and beef brisket. You need at least 3 good strong people.
When you are there to judge you get to mill around. Believe you me, you will meet some of the nicest people in the world out on the BBQ trail. When cooking, about all that you will meet is the ones on each side of you. You get a LOT of good BBQ. It is much better than what you can buy. It is all so good you have a problem telling the best.
I ran 2 butts today using different dry rubs and basting sauce. On one I used a sweet glaze that I use on ribs but it was too sweet for me. I ran them at 225 degrees Fahrenheit for 8 hours and down to 200 degrees F for 2 hours while basting. All the grease was gone, tender, juicy and very tasty.
I have said this before. If enough are interested I will do a step-by-step where if you follow it you will have perfect Bar-B-Q and be the envy of your neighborhood. You can reach us at foodsofthesouthland@comcast.net
For M.B.N. You do whole shoulders, whole hogs and ribs. For the K.C.B.S. you do butts or shoulders, ribs, chicken and beef brisket. You need at least 3 good strong people.
When you are there to judge you get to mill around. Believe you me, you will meet some of the nicest people in the world out on the BBQ trail. When cooking, about all that you will meet is the ones on each side of you. You get a LOT of good BBQ. It is much better than what you can buy. It is all so good you have a problem telling the best.
I ran 2 butts today using different dry rubs and basting sauce. On one I used a sweet glaze that I use on ribs but it was too sweet for me. I ran them at 225 degrees Fahrenheit for 8 hours and down to 200 degrees F for 2 hours while basting. All the grease was gone, tender, juicy and very tasty.
I have said this before. If enough are interested I will do a step-by-step where if you follow it you will have perfect Bar-B-Q and be the envy of your neighborhood. You can reach us at foodsofthesouthland@comcast.net
Friday, November 7, 2008
A Little Update!
Well Halloween has come and gone. I guess we will need to start on the turkeys and all the trimmings next. I am going to work up a complete menu from start to finish. But that is to come later. I am going to talk about the past for a while.
I had one of the best weeks of my life last week. As you know I have been working on my new cooker for months. Well it is finally finished, and I was able to use it. Then, I found out how much help I was going to need, which is hard to find, at least help that is dependable. When we start, the competitions are all over the country, from Texas to Kansas, Kentucky to Virginia, Vermont to North Carolina, South Carolina to Florida, Georgia to Mississippi, and then back to Tennessee. These are 5 or 6 day trips and my people can’t get off that much. So I am taking up JUDGING.
This past week I went to a training session for the MEMPHIS BAR-B-Q NETWORK in Bolivar, TN on Friday, Oct 31st, and judged the cook off on Saturday, November 1st, which I really enjoyed doing. To say nothing that it was my 80th birthday.
After the cook off Betty and I went on down to Memphis, and stayed with my brother and sister-in-law for a couple of days. I had three first cousins to come and visit. Boy did we swap some tall tails! But the thing that bothered me was that they were from 1 ½ to 3 years older than I am, and all of them had a hard time walking. I am really blessed and plan on staying active. I had a lady ask if I thought that Bar-B-Q was healthy with all that grease in it. I tried to explain to her that if you cook a pork shoulder right, you will render all the grease out of it, not to mention it takes 18 hours to do. She said that there was nothing that was worth cooking for 18 hours. I told her that I started Bar-B-Q’ing when I was 14 and had been eating it and working ever since. She said you are lucky and walked off. I could not help but think, not lucky but BLESSED! This is enough history, so I will stop and get to work on our Thanksgiving special.
Thanks May GOD Bless You and Yours
Dave
I had one of the best weeks of my life last week. As you know I have been working on my new cooker for months. Well it is finally finished, and I was able to use it. Then, I found out how much help I was going to need, which is hard to find, at least help that is dependable. When we start, the competitions are all over the country, from Texas to Kansas, Kentucky to Virginia, Vermont to North Carolina, South Carolina to Florida, Georgia to Mississippi, and then back to Tennessee. These are 5 or 6 day trips and my people can’t get off that much. So I am taking up JUDGING.
This past week I went to a training session for the MEMPHIS BAR-B-Q NETWORK in Bolivar, TN on Friday, Oct 31st, and judged the cook off on Saturday, November 1st, which I really enjoyed doing. To say nothing that it was my 80th birthday.
After the cook off Betty and I went on down to Memphis, and stayed with my brother and sister-in-law for a couple of days. I had three first cousins to come and visit. Boy did we swap some tall tails! But the thing that bothered me was that they were from 1 ½ to 3 years older than I am, and all of them had a hard time walking. I am really blessed and plan on staying active. I had a lady ask if I thought that Bar-B-Q was healthy with all that grease in it. I tried to explain to her that if you cook a pork shoulder right, you will render all the grease out of it, not to mention it takes 18 hours to do. She said that there was nothing that was worth cooking for 18 hours. I told her that I started Bar-B-Q’ing when I was 14 and had been eating it and working ever since. She said you are lucky and walked off. I could not help but think, not lucky but BLESSED! This is enough history, so I will stop and get to work on our Thanksgiving special.
Thanks May GOD Bless You and Yours
Dave
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