‘The South’s Best Butts’ Is Every Grillmaster’s New Bible [REVIEW]

Matt Moore flies

Matt Moore traveled the country in search of the South’s Best Butts. Here, Helen’s Bar B Q provided his in-flight refreshments. (Photo courtesy Matt Moore, Facebook)

Growing up in the South, I came to love barbecue with all the fixings from an early age. It didn’t matter if it was beef brisket or pulled pork, I quickly developed a hankering for sticky, charred, finger-licking goodness served up with a huge dollop of potato salad and sweet banana pudding for dessert. Of course, you never get the same barbecue recipe at any two restaurants, because everyone has their own take on how to make it and every region seems to have their own type of sauce. This is exactlly why I love Matt Moore’s new cookbook, The South’s Best Butts. He’s traveled the South from the Carolina’s to Texas in search of barbecue perfection and now he’s sharing his discoveries with the rest of us! Read more of this post

Advertisements

Redneck Pork Nachos [RECIPE]

Redneck Pork Nachos

Squealer’s Bar-B-Que’s Redneck Pork Nachos are the perfect tailgating food! (Photo courtesy Oxmoor House)

A play on Teresa’s Mexican heritage, these are to die for. The star of the show, of course, is the delicious pulled pork—generously layered over a serving of chips and then sprinkled with cheese and other tasty toppings. About halfway through, I actually started using some of the pork rinds to serve as my “chips.” You could say I was eating high on the hog at that moment. Read more of this post

Squealer’s Original BBQ Sauce [RECIPE]

Squealer's Bar-B-Que

Squealer’s Bar-B-Que has one of the best sauces around. (Photo by Southern Foodways Alliance, Flickr)

Her husband might joke about putting sauce on meat, this one is certainly worthy. Teresa doctors up a common store-bought sauce to create one that’s a great compliment to the meat. True to form, she has listened to her customers over the years to perfect the sauce based on feedback. Read more of this post

Southern Style Baby Back Ribs

Southern Style Baby Back Ribs

Our Southern Style Baby Back Ribs are infused with flavor from a spicy sweet rub containing brown sugar, cayenne pepper and a blend of two paprikas.

Growing up down South, I had access to some of the best barbecue available. Whether served in a full-service restaurant or at a roadside stand, everyone seemed to have their own secret recipe. Upon moving to Cincinnati, I discovered that places like Montgomery Inn dish up a sweeter sauce, which I’m still getting accustomed to. Our Southern Style Baby Back Ribs, however, is reminiscent of the spicy ribs I always get in places like Memphis, Dallas, and New Orleans. Be sure to allow enough time for the rub to permeate the meat, and the longer it can sit the better. The result is full bodied flavor and an aroma that is out of this world.

PREP: 5 minutes + 2 – 24 hours to marinate
COOK: 2 1/2 hours

INGREDIENTS

  • 2 racks baby back ribs (4 pounds total) or pork spareribs
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Hungarian paprika
  • 1/2 teaspoon Spanish paprika
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, 90 heat unit (if available)
  • 2 tablespoons dark brown sugar
  • 1 cup favorite barbecue sauce
  • 2 limes, cut into wedges (optional)

DIRECTIONS

  1. Sprinkle the ribs generously with salt and pepper. In a small bowl, combine the Hungarian and Spanish paprika, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and place in a resealable plastic bag in the refrigerator for at least two hours, but overnight if possible.
  2. Temper meat at room temperature for 30 minutes prior to cooking.
  3. Preheat oven to 300°F. Line a baking sheet with foil. Place ribs on baking sheet and roast for 2 to 2 1/2 hours, turning every half hour to cook evenly. If using spareribs, cook an additional half hour. Serve with barbecue sauce and lime wedges on the side, if desired.

TIPS: Serve ribs with a cole slaw or potato salad, slow-cooked baked bean medley and Texas toast for a true Southern meal.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Slow-Cooked Baked Bean Medley

Slow-Cooked BAked Bean Medley

Bacon, garlic and onion give our slow-cooked baked beans a rich smokey flavor perfect for hamburger night or your weekend barbecue.

A delightful accompaniment to your weekend barbecue, this sweet-and-sassy blend of beans garners its rich flavor from smoky bacon, garlic and a touch of hot sauce. The long cook time breaks down the beans until they are soft and creamy, but still retain their shape.

PREP: 10 minutes + 8 or more hours soak time
COOK: 3 hours or more

INGREDIENTS
  • 1/2 pound dried great northern beans
  • 1/2 pound dried lima beans
  • 1/4 cup vegetable oil
  • 3 strips thick-cut bacon, cut into 1-inch pieces
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 1/2 cup barbecue sauce
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon hot sauce, if desired
  • 2 1/2 cups water
  • Salt and pepper
DIRECTIONS
  1. Rinse and drain beans. Cover with water in a large pot, and bring to a boil. Cover, remove from heat, and let stand overnight.
  2. Heat a large Dutch oven over medium-high heat, and add vegetable oil. Add bacon, onion and garlic. Cook, stirring occasionally, until onions are soft and fats rendered from bacon, 8 to 10 minutes. (Reduce heat to medium if onion and garlic start to brown.)
  3. Raise heat to high, stir in cider vinegar, and let simmer until reduced slightly, about 1 minute. Stir in barbecue sauce, light-brown sugar, mustard, salt and hot sauce, if desired.
  4. Drain beans and add to onion mixture. Stir in water, and bring to a boil. Cover, and reduce heat to a low simmer. Cook, stirring occasionally, until beans are tender, about 3 hours (more if necessary, depending on age of beans). Season with salt and pepper if desired. Beans can be refrigerated for up to 2 days. Reheat, and serve warm.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment.