Archive for BBQ
Southern Quackers
Posted by: | On: Feb 08, 2013 | Comments
Hickory Smoked Duck BBQ Slider with Western North Carolina BBQ Sauce and Apple Cole Slaw
Few things speak of Southern cuisine like BBQ. A real slow and smokey infusion of flavors over a meandering period of time. Great pitmasters (of which I am not) are a subspecialty unto themselves. And like most subspecialists (of which I am ), subject to their own quirks and eccentricities. Yet the lure to wander into the forbidden, that closed door with a flavor fog rolling out from underneath, tempting us, calling us, is truly a siren’s song that can not be resisted. So I brined a couple of Maple Leaf Farm duck breasts in Doc’s basic BBQ rub and few extra chilis added for good measure. Twelve hours later we removed the breasts, dry rubbed a bit more all over and hit ‘em a bit with old hickory. Several meanderings later, we removed the breasts, topped with a little western North Carolina BBQ sauce (tangy, tomato piquancy) and an apple slaw (made with a dab of roasted garlic mayo). This is BBQ so good it’ll slap the quackers out of any Dixie Chicken; and perhaps even a few Dixie Chicks if Toby Keith is around.
Apple Cole Slaw (with a dab of roasted garlic mayo)
Western North Carolina BBQ Sauce
Day 7: BBQ Chicken Pizza and Recap
Posted by: | On: Dec 23, 2012 | Comments
BBQ Chicken, Brie and Mozzarella Pizza
Day 7. It began with the chicken and in a closing, circle of life kind of way, it should end with the chicken. The legs and thighs from Day One were topped with a bit of BBQ Rub and baked in the oven. The meat was then shredded and added to a from scratch pizza crust topped with the red sauce, fresh mozzerella and the rest of the brie cheese. As a picture is worth a thousand words, the previous week is recapped in photos. Food on a budget can be Delicious And nutritious; food from the heart is good for the heart.
Mr. Pizza dough risin’-freeze 1 for later!
Someone ordera pizza?
Day 1:
Crispy Chicken Liver with Balsamic Onions
Day 2:
Chicken, Red Beans and Rice for lunch!
Egg Flower Soup
Asian Stuffed Chicken Wing
Asian Stuffed Chicken Wing with Pork Stir-Fried Rice
Day 3:
Freshly baked pitas and from scratch roasted garlic hummus
Blackened Grouper Taco with salsa and guacamole
Refried Beans
Day 4:
Fresh Corn Tortillas
Brie Omelet with Fresh Pasta Alfredo
Day 5:
Crispy Shrimp Cakes with Mash and Sautéed Grenn Beans
Day 6:
Fresh Pasta-Shrimp Diablo Raviolis with Red Sauce and fresh French Bread
Freshly baked and cut French Bread
Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread
And that brings us back to “Do Re Me Fa So La Te Do” I mean Day 7: Start at the top!!
Basil Magazine Radio
Posted by: | On: Sep 17, 2012 | Comments
Join me tonight at 6pm EST with Chef Jennifer on Basil Magazine Talk Radio as we discuss grilling. Is it really a dangerous way to cook? What are the facts? Tune in at:
Where There’s Smoke, There’s BBQ (or at least scrumptious grilled eats)
Posted by: | On: Sep 04, 2012 | CommentsDoing any BBQ or Grilling? Then you need to read Dr. Mike’s latest Tampa Tribune article:
Dr. Mike’s Tampa Tribune Grilling Article
Applewood Smoked Poached Egg on BBQ Sweet Potato Tart
Posted by: | On: Jul 28, 2012 | Comments
Here’s something for that special brunch. An applewood smoked poached egg was added atop a spicy BBQ sweet potato mixture. The sweet potato was mashed with a touch of maple syrup and Doc’s BBQ Spice Rub to “Doc it up”; along with a dab of butter and milk. All this was placed into a freshly baked savory tart shell and topped with crispy Prosciutto Ham.
Daytime Grillin’
Posted by: | On: Jun 18, 2012 | Comments
Here is the recipe from the grilling segment that will air on Southern Living’s Daytime TV this Wednesday, June 20th. Please check local listings and times near you.
Doc’s Stuffed Chèvre Burgers
- 1 pound ground bison
- 1 pound ground beef (organic, free range grass fed recommended)
- 1 Tbs Dijon mustard
- 1 Tbs Worcestershire sauce
- 2 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 Tbs tomato paste
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
- 4 ounces chèvre
Combine all the ingredients except the goat cheese. Weight out the meat into 2 ounce portions and then form into patties. Divide the chèvre into eight equal amounts. Place the chevre pieces in the middle of one half of the patties. Cover those patties with the remaining meat so that there are now eight stuffed burgers. Make sure the seams are sealed. Grill and serve!
Serving size 4 ounces, 8 servings, 200 calories per burger.
Whole Hog for a Wild 2012
Posted by: | On: Jan 03, 2012 | Comments
Chopped wild hog sandwich with apple slaw and home made BBQ sauce
It is quite traditional in The South to start off the New Year with some pork. That said, we have some lean, delicious wild hog that we smoked after a long brine for a delicious Southern style BBQ. Add some home made BBQ sauce and some apple slaw and it’s time to get hog wild for pork in 2012!
Sliced wild hog BBQ sandwich
