Recipe: 24 Hour Slaw with Hot Dressing

4/12/14 6:28pm 

4/13/14 7:35pm

Serve with North Carolina Pork Barbecue

24 HOUR SLAW WITH HOT DRESSING

Serves 8-10

¾ C sugar

1 large head cabbage, outer leaves removed, cored, and shredded

2 large red onions, sliced thin

Hot Dressing

Stir sugar into shredded cabbage, place half of cabbage in a large bowl, and cover with onion slices. Top onions with remaining cabbage. Pour boiling Hot Dressing over all slowly. Do not stir. Cover and refrigerate at once for 24 hours. Stir well before serving.

HOT DRESSING

1 tsp celery seed

1 tsp sugar

1 tsp dry mustard

1 ½ tsp salt

1 C cider vinegar

1 C oil

Combine all ingredients except oil in a saucepan and bring to a rolling boil. Stir in oil and return to boiling.

Recipe: North Carolina Pork Barbecue

Serve with 24 Hour Slaw with Hot Dressing

NORTH CAROLINA PORK BARBECUE

Makes about 8 big sandwiches

4-5 lb pork shoulder roast or Boston butt

1 C white vinegar

½ C water

2 Tbsp sugar

½ tsp salt

½ tsp crushed red pepper

¼ tsp black pepper

8 kaiser rolls, split and toasted if desired (preferably homemade—see recipes for French Bread in Baked Goods section)

Place roast in bottom of (at least a 4 quart) slow cooker, and add remaining ingredients except rolls. Cover and cook on low heat setting for 10-12 hours, or on high heat setting for 5-6 hours. Remove meat from cooker and cool slightly. Remove meat from bone, and shred or chop meat. Stir in as much of the cooking liquid as desired to moisten meat and serve on rolls.

Recipe: Cajun Country Barbequed Chicken

From the evening we decided to eat in the living room because new table cloths and BBQed chicken do not play well together.

Recall Mr. Big Food loves to add prefaces to some recipes as he puts them in the Big Food Manual and Survivalist Flourishing Guide. 

Things got so bad down the bayou, what with inflation and taxes and surcharges and such, that the King couldn’t afford to write to his friends any more, the stamps were so costly. So His Majesty took this under consideration and decided he’d open his own post office. Which he proceeded to do. And everything was going along just fine, and the King was making as much as a buck-forty-nine profit, when a postal inspector came along and told him he’d have to close up because NOBODY, not even The King, was supposed to be able to run an efficient post office. Well, His Majesty didn’t want to get in trouble with the Feds, so he shut her down. And anyhow, he told the Queen that licking all those stamps was making him lose his appetite. —John and Glenna Uhler, Royal Recipes from Cajun Country (1969)

CAJUN COUNTRY BARBECURED CHICKEN  

2 Tbsp butter 
1 C onion, chopped fine 
1 Tbsp vinegar 
2 Tbsp brown sugar 
¼ C lemon juice 
1 C ketsup or chili sauce (preferably homemade—see recipes in Basics section) 
3 Tbsp Worcestershire sauce 
½ Tbsp prepared mustard (preferably homemade—see recipes in Basics section) 
1 C chicken stock or bouillon 
½ C celery, chopped 
Salt to taste 
Liberal dash cayenne pepper 
Chicken, cut into serving pieces, seasoned to taste with salt, black pepper, and cayenne pepper 

To prepare sauce, sauté onion in melted butter. Add vinegar, brown sugar, lemon juice, ketsup or chili sauce, Worcestershire sauce, mustard, chicken stock, celery, salt to taste, and cayenne pepper, and simmer for at least 30 minutes. Cool. Cook chicken over hot coals , basting with sauce during the last 15 minutes grilling time.

Recipe: Sportsman Sauce

Mr. Big Food made a batch of Sportsman Sauce and used it on both the chicken and the ribs he grilled the other day. He mopped the chicken with hot tea mop (peach green tea + Tabasco) before slathering them with sauce. He parboiled the ribs for an hour in broccoli stock before putting them on the grill. 

"Use as a dipping sauce or brush on meats prior to or during grilling or smoking."

SPORTSMAN SAUCE

16 oz can tomato sauce (preferably homemade—see recipes in Basics section)

¼ C Worcestershire sauce

5-6 Tbsp lime juice (juice from 2 limes)

12 oz chili sauce (preferably homemade—see recipes in Basics section)

1 stick butter

Tabasco, to taste

1 Tbsp chili powder

1 white onion, chopped fine

1 tsp garlic powder

12 oz bottle of beer

2 tsp Kitchen Bouquet Sauce

1 Tbsp prepared mustard (preferably homemade—see recipes in Basics section)

Melt butter in saucepan and saute onions until tender. Stir in remaining ingredients and simmer 15-20 minutes.

"The Etiquette of the Napkin": What Every Child Should Know

As you may have guessed from the tone of my previous post, that business about not allowing children in restaurants parents unable to control the behavior of their children in public really ticked me off. But as I am in a good mood today, and as I got that little rant out of my system, and as it is raining (!) I thought I'd share napkin etiquette with you, Dear Readers (and yes, you, too, Mr.-Low-Man-On-The-Totem-Pole-Who's-Tasked-With-Reading-My-Little-Blog). I'm certainly not implying that you are unaware of napkin etiquette! I merely thought you'd enjoy reading about it. From a crappy old book:

There is only one way of unfolding a napkin. Taking it from your plate by the corner, with your right hand, you should deftly unfold it with a single movement whose continuation brings it to rest across your knees with only the first folds shaken out: the middle fold is never disturbed.

From The Book of Good Manners: A Guide to Polite Usage for All Social Functions by Frederick H. Martens (Social Culture Publications, New York, 1923). This is a great book, by the way. It follows good manners, which the author takes to be "fundamental of a civilized life," from birth through death.

Addressing the older child (presumably 8 years of age and older), Martens says,

It is taken for granted that you have put away the dropping and spilling of food with other childish things. In fact, as soon as you have graduated to napkin use the idea of protection associated only with the bib has disappeared. This explains why the napkin is not tucked under the chin of spread across the knees like a blanket. Its proper use is limited: to wiping the lips after drinking or to remove the suspicion of grease; to drying the fingertips-- but not as a towel is used-- after using the finger-bowl; and as an excuse for one of those natural gestures which help bridge an awkward conversational moment.

 There you have it.

You should see what Mr. Big Food's finger-bowl looks like when we have BBQed chicken!

Recipe: Beer Barbeque Sauce | Alt. Title? LIfe Is Complicated

I asked Mr. Big Food for the recipes for a few of this week's menu items. He sent them to me via email because my desk and his desk are ... geeze, I dunno, at least 15 paces apart. I posted them before supper. And now I see there is one last Word Doc I didn't close-- one Word Doc recipe that didn't get posted. 

Earlier, Mr. Big Food's emailed to say, 

For the Barbecued Pork Chops II I used Beer BBQ Sauce instead of the sauce given in the recipe--I've attached that recipe, too.

Love you!

Love you, too.

Who wants to research emails and recipes and previous blog posts at 9pm? No one. But I must. It's my duty. 

Surely, I have posted the recipe for Beer Barbeque Sauce previously which would mean I could just UPDATE the pork chop post with a link. 

But I see that I have posted the recipe for Beer Barbeque Sauce II, which is not the same as Beer Barbeque Sauce. 

And so, here is the recipe for the Beer Barbeque Sauce used on Barbequed Pork Chops II!

Recipe: California Rancho Barbaeque Sauce

Fresh!

CALIFORNIA RANCHO BARBECUE SAUCE

Makes about 3-4 C

1 large onion

4 oz green chilies

2 C celery, chopped fine

1 C tomatoes, diced

1 tsp salt

¼ C water

Peel onion and grind or blend together with green chilies. Combine with celery, tomatoes, salt, and water, blending well. Chill before serving.

Philosophy & Religion @ Mississippi State

Some photos with no captions from the End of Year Cookout Honoring  Graduating Seniors.

A Good Time was had by All.

Recipe: Texas Bean Barbecue

To veganize, omit bacon and use oil.

“A zesty addition to any barbecue lineup”

TEXAS BEAN BARBECUE
Serves 10

8 slices bacon, chopped
1 C chopped onion2 
16 oz cans yellow hominy, drained
2 15 oz cans chili beans or Ranch-style beans
1 can Ro*tel
2 Tbsp vinegar
1 Tbsp Jalapeno relish (preferably homemade—see recipes in Canning … section)
1 tsp salt
2 tsp prepared mustard (preferably homemade—see recipes in Basics section)

Preheat oven to 350o. Cook bacon until almost crisp and drain, reserving 2 Tbsp drippings in skillet. Cook onion in reserved drippings until tender but not browned. Combine onion, bacon, drained hominy, beans, Ro*tel, vinegar, Jalapeno relish, salt, and mustard, turn mixture into a lightly greased 2 ½ quart casserole, and bake covered for 1 ½ hours.

Life's Most Important Lessons

 

Recipe: Stephen Pyles' Ranch Barbeque Sauce

This would be the "good barbeque sauce" needed for Barbeque Style Chicken Wings.

From the acclaimed “New Texas Cuisine” chef

STEPHEN PYLES’ RANCH BARBECUE SAUCE

1 Tbsp corn oil

2 onions, peeled and chopped

3 jalapenos, minced (can use pickled)

6 cloves garlic, minced

½ C light brown sugar, packed firm

½ C cider vinegar

2 Tbsp fresh lemon juice (1-2 lemons)

½ C strong black coffee

2 Tbsp chili powder (preferably Pure—see instructions in Basics section)

2 C catsup or chili sauce (preferably homemade—see recipes in Basics section)

2 Tbsp Dijon mustard (preferably homemade—see recipes in Basics section)

1 tsp salt

Heat corn oil in large enamel or stainless steel saucepan, and sauté onions, jalapenos, and garlic about 3 minutes or until lightly caramelized. Whisk in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer, covered, for 30 minutes. Strain sauce through medium strainer.

Recipe: Barbeque Style Chicken Wings

Mr. Big Food's contribution to Chiggerfest!

BARBECUE STYLE CHICKEN WINGS

About 32 wing portions

3 lbs chicken wings, disjointed, wing tips discarded

2 C good barbecue sauce (use one of the recipes in the Barbecue Sauces subsection)

Preheat broiler. Place chicken pieces on unheated rack of broiler pan, and broil 4-5 inches from heat source for 10 minutes or until browned, turning once. Transfer wings to a 3 ½ or 4 quart slow cooker. Pour sauce over chicken wings, cover, and cook on low heat setting for 4-5 hour, or on high heat setting for 2-2 ½ hours.

Recipe: Barbecue Sauce II

Classic: Chicken & BBQ Sauce II

“This is an excellent sauce for pork ribs.”—Lady Helen Hardy, Louisiana’s Fabulous Foods and How to Cook Them (date unknown)

BARBECUE SAUCE II

2 tsp dry mustard

Worcestershire sauce

½ tsp Tabasco

1 C catsup or chili sauce (preferably homemade—see recipes in Basics section)

Add enough Worcestershire sauce to dry mustard to make a thin paste. Add Tabasco, and catsup or chili sauce.

Recipe: Creative Cooking Hot Sweet and Sour Barbecue Sauce

This is one of my favorite barbecue sauces. Mr. Big Food used it on the grilled chicken that was accompanied by the zucchini lasagne. But don't forget! Don't start slathering on sauce as soon as you put the chicken on the grill. Start with a "mop" to keep the chicken moist. Then baste with the sauce during the last few minutes. Mr. Big Food like to use tea-- green tea-- with a dash of Tabasco and what have you on hand as his chicken mop.

Here's what the authors of Creative Cooking have to say about barbecue and sauce. (Recipe below the fold.)

Regardless of whether you roast meat on a spit over an open fire, grill it over charcoal or cook it in an oven, you can turn it into delicious barbecue by basting it with a special sauce. This sauce is made by combining onion, garlic, catsup and various seasonings and is named Basic Barbecue Sauce.

            All over this country, people barbecue for private get-togethers and special events, on holidays and other important occasions. The Spanish word “barbacoa,” from which our word barbecue probably comes, means “a framework of sticks on which meat is roasted.” It is a good guess that the first barbecue sauce was developed to enhance the flavor of meat roasted over such a structure. The sauce is almost as important to today’s hostess as the wooden spit was to early barbecue cooks.

            If you are planning a barbecue anytime soon, we know you want to make yours stand out. Because of this, we have included three distinctively delicious barbecue sauces. These recipes combine such ingredients as catsup, onions, vegetables and apples. They are guaranteed to turn meat or poultry into a real treat.

            The first recipe we’ve included is for Basic Barbecue Sauce, which teams especially well with beef or chicken [see recipe in this section]. The other two sauce, Hot Sweet and Sour Barbecue Sauce and Hot Apple Barbecue Sauce [see recipe in this section], are culinary delights in themselves. Try them both on pork and chicken, the two meats we think they best compliment. Whichever you try, we know your barbecue will be a smashing success.

“Use as a basting sauce for barbecuing pork and chicken.”—The Creative Cooking Course (1982)

Just your Average American Thinking for Herself

The average American, who should consume about 2,000 calories a day, eats out six times a week. 

The second real sentence in an article by Margo Wootan at The Hill, "Eating in the dark can be dangerous."

Reading sentences like this automatically causes me to go into statistician geek mode. (Haha. That was a statistics joke.) Furthermore, reading sentences like this so early on in an article causes me to read the remainder more critically than I otherwise might have.

Please do read the whole thing yourself. If you are not so inclined, here is a brief summary with commentary followed by a little stats rant (fun stuff).
~~

People eat out more now than in the crappy good ol' days.

Bar-B-Que Garden & Gun Style

I haven't read carefully the latest issue of Garden & Gun, but North Mississippi Commentor is depressed by the fact

...that in a list of best barbecue sandwiches in the South in Garden and Gun Magazine, Mississippi is represented by a place that puts two slices of American cheese on a shoulder sandwich.

And it's in Starkvegas, no less! Who knew?

Recipes: Two of them!

While I was fretting over my act of stupidity (deleting photos from the blog) and then later paying attention to Tibow, Mr. Big Food was fixing a fine Sunday Supper--Oven Barbequed Beef for Sandwiches, and Spicy Green Bean Salad. 

Tonight Mr. Big Food is making jambalaya from a recipe he's never made before. I'm excited.

Jambalaya-- because, you know, if we have jambalaya LSU will win. It's called "thinking scientifically," don't you know?

All I wanted to do was post about Memphis Bar-B-Que

As I mentioned, the girls are coming. So I thought I could whup up a few simple posts now, and schedule them to post later. But I got side-tracked.

MAIN TRACK:

Daughter K arrives by air at the Memphis Airport (MEM) at 6pm Tuesday. K & I were negotiating about Tuesday's supper. Mr. Big Food has already planned the menu for the week, and we have shopped for it. But K suggested that since she was going to be in Memphis, Memphis Tennessee, she would enjoy Memphis Bar-B-Que. Who could blame her? She has been living in LA. But K has no conception of where MEM is in relation to Memphis. I'm not driving into Memphis to get Rendezvous carry out. (I refuse to eat in that place.) Who could blame her, other than me?

I relayed all of this to Mr. Big Food who figured out that there's a Top's B-B-Q in Southaven. Problem solved.

SIDE TRACK:

As I was getting ready to promote Top's, and was thinking about some issues surrounding Daughter C picking Daughter M et al. up at MEM at 11:00pm on Wednesday, my little brain cells wandered to "one if by land, two if by sea" and what do you do about three four by air?

This makes me want to be a pessimist.

Okay. I had the search phrase wrong.

Restaurant. Wikipedia. Climate change. Restaurant. Restaurant. NatGeo-- that's heartening. Not. I'll soon be posting on Ned Flander's Field.

260 pieces of chicken!

An SEC tailgate at which we bar-b-qued 260 pieces of chicken.

This is big BIG food! Let me walk you through the photo. The guy in the white shirt is Mr. Big Food, and the very proud owner of all three grills. Two of the grills-- guess which one?-- our local welding guy, Jesse, made. We had one drum already, and bought the second from a fellow down the road who specializes in junk. We think they are very redneck, but some at the tailgate didn't agree--  too fancy, what with the wheels and trays.

Zoom in on the photo and you'll see, on the table to Mr. Big Food's left, five gallon wine jugs (and in front of them five plastic bowls). Four of them contain different homemade BBQ sauces: horseradish-mustard, beer, teryaki, and dark karo. The fifth jug has the "mop": green tea with a splash of hot sauce. Mop is the key to BBQed chicken. The chicken goes on skin side down and gets flipped once, as is. Then, every time the chicken is turned, it gets mopped liberally. Here in the South grocery stores sell what really are mini-mops for mopping. The mop keeps the chicken moist while it's being grilled. BBQ sauce only gets slathered on at the very last couple of chicken flips.

In total, I think we used six 16-pound bags of charcoal, and six small bags of hickory. I'm still smelling it!

Only 258 pieces of chicken got eaten, though. We dropped two.

And how's this for some Big Life? It was a night game so we had to leave the grills and some other items on campus over night. Next day it was all still there. I love it here. And there's nothing quite like an SEC tailgate. Here are a two more photos.

The grills wait patiently while we pick up the chicken.

Some chicken