Become a Patron!
With September fast approaching, it’s time to plan for the
annual gathering of the clans and the Labor Day Cookout. Time to stock up the humidor with Southern
Draw Jacob Ladder, Drew Estates Ligo Privada No. 9, Asylum Schizo and Jack
Daniels!
Gather round the pit, men! BBQ Ribs, shoulder, and chicken with all the fixins! Boots are always
welcome and pickup trucks. Party down to
the music of Charlie Daniels, Lionel Richie while drinking Cold Budweiser.
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. I learned how to cook in a small Tennessee town and the methods I use are pretty much why I say "I'm a Redneck Chef!" and I am not alone in that. I smoke, drink, cuss, dip, cook, eat, live, laugh and love all at the same time. Here are some of the cigars I like along with Marlboro Reds and Copenhagen Dip.
The Menu!
The smoking of the
meats take a while, so the party starts when the smoking begins!
Bloody Marys are important to me waking up! Without that, the fire will not be lit!
Bloody Marys are important to me waking up! Without that, the fire will not be lit!
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.
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
Boudin Balls
Taking store-bought Boudin to a different level! Served with Remoulade Sauce.
Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the Spring and Summer months. There is a story here. When I turned 18, my mother took me on another trip to the Crescent City. We started out having about ten dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked.
Taking store-bought Boudin to a different level! Served with Remoulade Sauce.
Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the Spring and Summer months. There is a story here. When I turned 18, my mother took me on another trip to the Crescent City. We started out having about ten dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked.
All Meat Hot Dogs
with chili and cheese to tide us over until dinner
Keg or Coolers? That
is the question. I vote for coolers and
some BYOB
The big event!
After all day at the smokers, time for the full monte.
Smoked Pulled Pork
with JK’s BBQ Sauce
Smoked Pork Ribs
with Tennessee Dry Rub or JK’s BBQ Sauce
There are many ways to use the meat of the shoulder or the Boston Butt cut. Since we are a home of three, we have at least three to four different meals based on that smoked pork. It’s always fun and involves me at the smoker having a cigar and perhaps a cold beer or glass of sweet tea. The wet mopping sauce is another specialty of mine and I have taken this to an art form.
Desserts
Peach Cobbler
What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen.
What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen.
Lemon Pound Cake
Strawberry and Cream
Cheesecake
Cantaloupe Ice Cream
Comments
Post a Comment