Innholdsfortegnelse for Southern BBQ Grilling 2015 i Taste of the South

CREAMED CORN FRITTERS Yield: 10 to 12 servings 1 (14.75-ounce) can creamed corn 1 (15.25-ounce) can whole corn kernels, drained 1¼ cups all-purpose flour, divided 1½ teaspoons salt, divided 1 teaspoon ground black pepper, divided 1 cup plain yellow cornmeal 1 tablespoon sugar ¼ teaspoon ground red pepper 1 cup whole milk 1 large egg Canola oil, for frying Pepper jelly, such as Sweet Melissa’s Jalapeño Dippin’ Sauce, to serve 1. Line a baking sheet with parchment paper. Set aside. 2. In a medium bowl, stir together creamed corn, corn kernels, ¼ cup flour, ½ teaspoon salt, and ½ teaspoon black pepper. Drop tablespoonfuls of mixture onto prepared pan. Freeze until firm, approximately 1 hour. 3. Place cornmeal in a small bowl. In another small bowl, stir together remaining 1…

SLOW-COOKER BOILED PEANUTS Yield: 10 to 12 servings 1 pound raw peanuts 1 cup salt, divided 1 gallon water 12 cups hot water 3 cloves garlic, smashed 1 bunch fresh dill, chopped 1 bunch fresh chives, chopped 4 (1-ounce) envelopes ranch dip mix Garnish: fresh dill, fresh chives 1. Place peanuts in a large container. Add ½ cup salt and 1 gallon water; stir to combine. Place a dinner plate on top to weigh down peanuts. Soak at least 8 hours or up to overnight. Drain; discard water. 2. In a 6-quart or larger slow cooker, combine soaked peanuts and remaining ½ cup salt. Add 12 cups hot water, stirring until salt dissolves. Stir in garlic, dill, and chives. 3. Cover, and cook on high 8 hours. Stir in ranch…

GRILLED SHRIMP Yield: approximately 6 servings 2 pounds peeled colossal fresh shrimp, tails left on ¼ cup extra-virgin olive oil 2 tablespoons minced garlic 1 tablespoon lime zest 1 teaspoon kosher salt 1 teaspoon crushed red pepper ½ teaspoon ground black pepper Garnish: lime wedges, fresh cilantro Tomatillo Salsa (recipe follows) 1. In a large resealable plastic bag, combine shrimp, olive oil, garlic, lime zest, salt, red pepper, and black pepper. Seal bag; refrigerate 1 hour. 2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 3. Remove shrimp from bag; discard marinade. Grill, covered, until shrimp turn pink, 4 to 5 minutes per side. Remove from heat, and let cool slightly. Garnish with lime and cilantro, if desired. Serve with Tomatillo Salsa.…

PORK TENDERLOIN SANDWICHES Yield: 8 servings 2 (1-pound) pork tenderloins 1 tablespoon canola oil 1 teaspoon salt ½ teaspoon ground black pepper Caramelized Onion Mayonnaise (recipe follows) 1 cup whole-grain mustard 8 kaiser rolls, split 8 slices Havarti cheese 2 Braeburn apples, cored and thinly sliced 4 cups arugula 1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Drizzle pork with canola oil; sprinkle with with salt and pepper. 2. Grill pork, covered, turning every 5 minutes, until a meat thermometer inserted in thickest portion reads 145°, 18 to 22 minutes. Let stand 10 minutes. Cut into ¼ inch slices. 3. Spread Caramelized Onion Mayonnaise and mustard on rolls. Top with sliced pork, cheese, apple, and arugula. CARAMELIZED ONION MAYONNAISE Yield: approximately…

BLACK AND BLUE COBBLER Yield: 8 to 12 servings 8 cups fresh blackberries (about 2¼ pounds) 2 cups fresh blueberries ¾ cup sugar ½ cup all-purpose flour ⅛ teaspoon salt 2 tablespoons fresh lemon juice ¼ teaspoon ground cinnamon ¼ cup cold butter, cut into small pieces Buttery Pastry Dough (recipe follows) 1 large egg, lightly beaten 1 teaspoon water 1 tablespoon sugar Garnish: sugar Vanilla ice cream, to serve 1. Preheat oven to 375°. In a 13x9-inch baking pan, gently stir together blackberries, blueberries, sugar, flour, salt, lemon juice, and cinnamon. Sprinkle with butter. 2. On a lightly floured surface, roll 1 portion of Buttery Pastry Dough into a 9x6-inch rectangle. Cut crosswise into 6 strips. Place strips crosswise over fruit mixture, trimming edges, if necessary. Roll remaining portion…

The Kentucky Barbecue Cookbook by Wes Berry While Kentucky might not be the first state that comes to mind when you are searching for great ‘cue, author and barbecue enthusiast Wes Berry argues that the Bluegrass State has been unfairly overlooked. In The Kentucky Barbecue Book, Wes travels the state sampling diverse and regionally distinct fare. Longestablished restaurants, new barbecue joints, church picnics, and county festivals all find their place in his ode to the pit, shared with care, humor, and devotion. Wes’s passion for the low-and-slow tradition has led him to visit more than 175 Kentucky barbecue locations as well as judge barbecue competitions. The Kentucky Barbecue Book touches on all styles of barbecue found in the state, including lesser-known mutton. In addition, Wes features many locations that still…

SOUTHERN POTATO SALAD Yield: 8 to 10 servings 3 pounds red potatoes, cut into 1-inch pieces ½ cup mayonnaise 2 tablespoons heavy whipping cream 1 tablespoon whole-grain mustard 1 teaspoon salt ½ cup chopped celery 3 tablespoons chopped green onion 3 tablespoons dill pickle relish Garnish: chopped green onion 1. In a large Dutch oven, add potatoes and water to cover; bring to a boil over mediumhigh heat. Reduce heat to medium-low; simmer until fork tender, 8 to 10 minutes. Drain, and let cool. 2. In a large bowl, whisk together mayonnaise, cream, mustard, and salt. Pour over potatoes, stirring gently to combine. Add celery, green onion, and relish, stirring gently to combine. Garnish with green onion, if desired. CREAMY MUSTARD-DILL SLAW Yield: approximately 8 servings 7 cups thinly sliced…

PECAN-FRIED OKRA Yield: approximately 6 servings 1½ cups pecans (pieces or halves) 1½ cups plain yellow cornmeal ¾ cup all-purpose flour 2½ teaspoons salt ¾ teaspoon ground red pepper 2 cups whole buttermilk Vegetable oil, for frying 1 pound okra, washed and cut diagonally into 1-inch pieces Horseradish Sauce (recipe follows) 1. In the work bowl of a food processor, pulse pecans until finely ground. Add cornmeal, flour, salt, and red pepper, pulsing to combine. Transfer to a shallow dish. To another shallow dish, add buttermilk. Set aside. 2. In a large Dutch oven, pour oil to a depth of 4 inches. Heat over medium heat until a deep-fry thermometer reads 350°. 3. Dip okra in buttermilk, allowing excess to drip off. Dredge okra in pecan mixture, shaking gently to…

GRILLED MARGHERITA PIZZA Yield: approximately 4 servings 1 (14-ounce) 12-inch prepared pizza crust 1 tablespoon olive oil ½ cup prepared pizza sauce 8 ounces fresh mozzarella cheese, sliced ¼ inch thick ½ cup halved heirloom cherry tomatoes 3 tablespoons torn fresh basil 1 tablespoon fresh oregano ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (450° to 500°). Using a pastry brush, lightly coat both sides of crust with olive oil. 2. Grill crust over indirect heat, uncovered, 2 to 3 minutes per side. Remove crust from grill. Spread sauce over crust; top with cheese and tomatoes. 3. Grill, over indirect heat, until cheese melts, approximately 10 minutes. Sprinkle with basil, oregano, salt, and pepper.…

FRESH BLUEBERRY-OAT BARS Yield: approximately 12 servings 1¼ cups plus 2 tablespoons all-purpose flour, divided 1 cup quick-cooking oats 1⅔ cups sugar, divided ¾ teaspoon baking powder ⅔ cup salted butter, melted 2 (8-ounce) packages cream cheese, softened 4 large eggs 1 tablespoon fresh lemon juice ½ teaspoon vanilla extract 2 cups fresh blueberries Garnish: confectioners’ sugar 1. Preheat oven to 375°. Spray a 13x9-inch baking dish with nonstick baking spray with flour. Set aside. 2. In a large bowl, toss together 1¼ cups flour, oats, ⅔ cup sugar, baking powder, and melted butter. Lightly press mixture into bottom of prepared dish. 3. Bake until crust begins to brown around edges, approximately 15 minutes. Let cool 30 minutes on a wire rack. 4. Reduce oven to 325°. In a large…

PEANUT BUTTER PIE Yield: 1 (9-inch) pie 1 (5-ounce) sleeve cinnamon graham crackers (about 9 whole crackers) 1 cup roasted salted peanuts 2 tablespoons sugar 6 tablespoons butter, slightly softened 1½ cups creamy peanut butter 1 (8-ounce) package cream cheese, softened 1 cup confectioners’ sugar, sifted 2 cups heavy whipping cream Garnish: chopped peanuts, sweetened whipped cream 1. Preheat oven to 350°. Spray a 9-inch pie plate with nonstick cooking spray. Set aside. 2. In the work bowl of a food processor, pulse together graham crackers, peanuts, and sugar until finely ground, 5 or 6 times. Add butter; pulse until combined, 3 or 4 times. Reserve 1 tablespoon crumb mixture for garnish. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pie plate.…

PURPLE HULL PEAS Yield: 6 to 8 servings 2 tablespoons olive oil, divided ½ pound andouille sausage, sliced ¼ inch thick ½ cup chopped green bell pepper ¼ cup chopped celery 3 cups shelled fresh purple hull peas 1 pound Roma tomatoes, peeled and chopped 1 cup sliced fresh okra 1 cup chicken broth ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground red pepper Cornbread, to serve 1. In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add sausage, bell pepper, and celery. Cook, stirring occasionally, 3 to 4 minutes. Reduce heat to medium-low; add peas, tomato, okra, broth, salt, cumin, and red pepper. 2. Cover, and cook until peas are very tender, 20 to 30 minutes. Serve with cornbread, if desired. BORRACHO BEANS Yield:…

ULTIMATE FRIED GREEN TOMATOES Yield: approximately 4 servings 16 (½-inch-thick) slices green tomato (about 1½ pounds) 3 teaspoons kosher salt, divided 1 cup whole buttermilk 2 teaspoons chile-garlic sauce (Sriracha) 1½ cups plain yellow cornmeal 1½ cups all-purpose flour ½ teaspoon ground black pepper Vegetable oil, for frying Bacon-Buttermilk Dressing (recipe follows) Garnish: cooked bacon (from Bacon-Buttermilk Dressing), salt, and pepper 1. Line a rimmed baking sheet with several layers of paper towels; top with a wire rack. Place tomato slices on prepared rack. Sprinkle with 1 teaspoon salt. Let stand 30 minutes. Pat tomato slices dry with a paper towel. 2. In a shallow dish, whisk together buttermilk and chile-garlic sauce. In a large shallow dish, stir together cornmeal, flour, remaining 2 teaspoons salt, and pepper. 3. Dip each…

GRILLED CHICKEN QUESADILLAS Yield: 4 servings 4 jalapeño peppers, halved lengthwise and seeded 3 peaches, peeled, halved, and pitted 1 yellow onion, sliced ½ inch thick 4 cups chopped cooked chicken 4 cups shredded Monterey jack cheese 2 green onions, chopped 3 tablespoons chopped fresh cilantro 1 tablespoon lime zest 1 tablespoon fresh lime juice 1 teaspoon kosher salt 4 (10-inch) flour tortillas Grilled limes, to serve 1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (400° to 450°). 2. Grill jalapeño, peaches, and onion, covered, 3 to 5 minutes per side. Remove from grill, and let cool completely. Remove skin from jalapeño; discard. Finely chop jalapeño. Chop peach and onion. In a large bowl, stir together jalapeño, peaches, onion, chicken, cheese, green onion, cilantro,…

GRILLED STRIP STEAKS Yield: 4 servings 4 (10-ounce) strip steaks Shiitake Vinaigrette (recipe follows) 1 teaspoon kosher salt 1 teaspoon ground black pepper Shallot Compound Butter (recipe follows) 1. Place steaks in a shallow dish; cover with Shiitake Vinaigrette. Refrigerate at least 4 hours. Remove from refrigerator at least 30 minutes before grilling. 2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Sprinkle steaks with salt and pepper. 3. Grill, covered, until steaks reach desired degree of doneness, at least 7 minutes per side. Remove from grill, and let stand 5 minutes. Serve with Shallot Compound Butter, if desired. SHIITAKE VINAIGRETTE Yield: approximately 1¾ cups 1 (½-ounce) package dried shiitake mushrooms 2 cups boiling water ½ cup vegetable oil ½ cup apple…

CHRISTY JORDAN’S POUND CAKE Yield: approximately 8 servings Cake: 1 (15.25-ounce) box white cake mix, such as Pillsbury 1 (3.4-ounce) box instant vanilla-flavored pudding and pie filling mix 4 large eggs 1 cup water ⅓ cup vegetable oil Peaches: 2 tablespoons butter 4 medium fresh peaches, peeled, pitted, and halved ¼ cup firmly packed light brown sugar ¼ cup honey ¼ cup water 2 tablespoons fresh lemon juice ¼ teaspoon ground cinnamon Sweetened whipped cream and ground cinnamon, to serve 1. Preheat oven to 350°. Spray a 10- to 15-cup Bundt pan with nonstick baking spray with flour. Set aside. 2. For cake: In a large bowl, beat cake mix, pudding mix, eggs, 1 cup water, and oil at low speed with an electric mixer until combined. Beat at medium…

GOO GOO CLUSTER CUPCAKES Yield: 1 dozen cupcakes ½ cup butter, cut into small pieces 3 ounces semisweet chocolate, chopped 1¼ cups plus ½ teaspoon self-rising flour, divided ¾ cup sugar ⅛ teaspoon salt 3 large eggs ½ teaspoon vanilla extract 1 Original Goo Goo Cluster, finely chopped 1 Original Goo Goo Cluster, cut into 12 pieces 1. Preheat oven to 350°. Spray 12 muffin cups with nonstick baking spray with flour. Set aside. 2. In a small saucepan, heat butter and chocolate over medium-low heat, stirring occasionally, until smooth. Remove from heat; let cool slightly. 3. In a medium bowl, combine 1¼ cups flour, sugar, and salt. Add chocolate mixture, eggs, and vanilla. Beat at low speed with an electric mixer just until combined. 4. In a small bowl,…

READY, SET, SHRED These time-saving tools shred smoked pork butts effortlessly, making it the perfect consistency for piling atop sesame seed buns or soft tacos. $14.95; williamssonoma.com SMOKE INFUSION Grill planks allow for easy grilling, especially when cooking fish, and they also add a delicate smoked flavor to seafood, meat, and vegetables. These planks come in a variety of flavors, including alder, cedar, and hickory. $6.99–$11.99 per plank; fireandflavor.com FIRE IT UP This high-tech fire starter ignites coals fast with a concentrated jet of flame, then stokes the fire with a built-in fan. Packed with features like an LED light and a bottle opener, the Bison Airlighter is a griller’s best friend. $79.95; airlighter.com STEADY SMOKING When smoking large cuts like pork shoulder and brisket, let this talking thermometer tell…