The Pipeline in Memphis was a leather bar that came on the
scene in the eighties. Owned by Dennis and Stan, they pushed me to develop
recipes using all-natural ingredients for the infamous Sunday afternoon buffet
and beer bust. There were also special
events such as the pool tournaments where they demanded excellent foods sourced
from local supermarkets and wholesale venues.
There was always an event planned at the Pipeline and that
involved the kitchen. Mr. Leather
Tennessee brought in people from around the world to our little place and we
went to great lengths to prepare! There
were also seasonal events including Mardi Gras, Cookouts, the Pipette Fourth of
July benefit and other big feeds. We
also coordinated with Memphis In May with a month of selections from the
cuisine of the recognized nation that year.
That was a challenge for me and yet I expanded my horizons as more was
asked.
The challenge for me was to bring excellent cuisine on a
small budget. I accomplished that by
taking standard fare and expanding with noodles into casseroles and such. The big events called for me personally
developing as a chef and putting out a varied international cuisine. The Pipeline kitchen was a pass-through from
the office to the back bar and it amazed me how we could turn out some fabulous
meals in short order. I learned a lot
there and am grateful for the Widow McCain, the Manager, Jeff Hardy and for the
wonderful people of Memphis!
It would be hard to recreate the way things were but it's a great honor to have grown since then. The traditions carry forward and the award-winning recipes have been refined! It’s time to plan for the annual gathering of the clans and
the Labor Day Cookout.
First things first, stock up
the humidor!
As a cigar boy, good times, good drinks, good cigars and
good food go together. A cigar man is the one that takes the time to enjoy a
very full life and takes the time to enjoy a good cigar. In a hectic world, it seems necessary to have
that time to relax and enjoy camaraderie or solitude.
To lite up that roll of the leaf is to say, “Screw the world,
it’s MY time” and dare anyone to take that away.
Gearing up in leather or denim is part of the process with
the final putting on of the leather gloves to absorb that fantastic cigar
smoke is erotic and sensual.
Lighting the chosen stick means I am taking the time to enjoy
and relax. In today's world, that says
something about the person. Regional
gastronomy also comes into play with the enjoyment of the stick.
The selection includes a wide range of flavors chosen to invigorate the senses and
enhance the flavors of the foods.
The size of this Asylum 13 Sixty may be a bit
hefty for some but do not be intimidated. It offers an impeccable burn, a
one-of-a-kind draw, and a perfect construction. With hints of pepper and
cinnamon spices from its Habano wrapper, it is sinuously complemented by the
refined taste of cream and chocolate from the Nicaraguan vintage fillers.
La Gloria Cubana Series R
Payback
The Payback Cigar is making a comeback! The creator of this fantastic stick is also a USMC Veteran that served in Japan in the Nineties.
The Payback Cigar is making a comeback! The creator of this fantastic stick is also a USMC Veteran that served in Japan in the Nineties.
This fantastic cigar is one of my favorites. The start is
a Southern Gentlemans delight with a smooth, easy draw. It fits well in the jaw, especially with a
dip of Copenhagen or Grizzly and follows to a rich, nutty finish.
Mint Julip
I am a Southern Tennessee boy and I love my Mint Julips.
Nothing like sitting on the patio with a good cigar, the smell of fresh mint
growing in the yard along with the cilantro and having an ice-cold Julip on a
hot Summer day.
I must have Makers Mark Bourbon though as it brings out the
flavors of the cocktail
This drink is made in a high ball glass and is muddled in
the glass itself.
As a before dinner libation, the Mint Julip pairs well with
the Presidente Flor De Olivia. The mellowness of the well-rounded cigar coupled
with the ring and length size, make this pairing unique.
Minty Old Fashion
The Old Fashion is a traditional highball in the
States. To make this delight, I use
fresh simple syrup and a special blend of bitters. The Bourbons are all from
Kentucky with the best being the Four Roses Small Batch sweetly followed by BuffaloTrace and Jim Beam. On the other side,
that Wild Turkey Small Batch Straight Bourbon Whiskey gives a heck of a kick to the Old Fashion. The choices here can be endless.
Let’s get one thing straight — all bourbon is whiskey, but not all whiskey is bourbon. Bourbon tastes stronger and sweeter than other whiskeys. That’s because it’s distilled from a key ingredient: corn. Bourbon is America’s native spirit, and 95% of it comes from Kentucky.
So yes, bourbon is whiskey — the best kind (at least we think so).
To call your bourbon Kentucky Straight Bourbon Whiskey it must be aged in new, charred oak barrels for at least 2 years and be made in Kentucky.Recipe
Bourbon soaked cocktail weenies with dipping sauce
This is a fun little dish to have in an arsenal of appetizers. The tradition is to stay halfway sober after having a helping or 6 of Grannies Special Winnies. Her original recipe included Moonshine simply because she was from Tennessee.
Cantaloupe Ice CreamIf you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so. For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others! This is a one time offer!
Greeters
This is a fun little dish to have in an arsenal of appetizers. The tradition is to stay halfway sober after having a helping or 6 of Grannies Special Winnies. Her original recipe included Moonshine simply because she was from Tennessee.
5 cheese queso with fresh chips
Pickled Shrimp
Friend Girl, this is a recipe that will make you slap yo momma! I have made this for over four decades and yes, there are some tricks to the trade.
Friend Girl, this is a recipe that will make you slap yo momma! I have made this for over four decades and yes, there are some tricks to the trade.
Substantials
The big event! After all day at the smokers, time for the
full monte.
Smoked Pulled
Pork with JK’s BBQ Sauce
This is where the fun really starts. This will be on the smoker for a minimum of 12 hours at 225 degrees, Prepare well young man!
This is where the fun really starts. This will be on the smoker for a minimum of 12 hours at 225 degrees, Prepare well young man!
Smoked Pork Ribs with Tennessee Dry Rub or JK’s BBQ Sauce
I prefer the St. Louis cut on the ribs here.
I prefer the St. Louis cut on the ribs here.
Smoked Brisket with JK’s Texas Brisket Sauce
Man, those burnt tips on the brisket are a delicacy! Like the pork shoulder, this takes about ten to twelve hours on the smoker.
Man, those burnt tips on the brisket are a delicacy! Like the pork shoulder, this takes about ten to twelve hours on the smoker.
Desserts
Lemon Pound Cake
Strawberry and Cream Cheesecake
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