Monday August 03, 2009

Memphi style BBQ

Great recipe for some Memphis style BBQ ribs. smokers can be purchased at wal-mart for under 50 bucks usually.

We are going to go on a slightly different journey this year. Instead of just posting good tailgating recipes, I am going to focus more on posting recipes that are relevant to our opponents geography. Since we play MTSU first, i thought we would start with some memphis BBQ. As always, feel free to send in any/all recipes to my T-mail.

For the mop sauce

* 1 1/2 cups cider vinegar
* 2 cups apple cider
* 2 bay leaves
* 4 cloves garlic, finely minced
* 3 tablespoons hot sauce
* 1 tablespoon salt
* 3/4 cup BBQ Rub, recipe follows

For the rub

* 1/4 cup paprika
* 1/4 cup dark brown sugar
* 2 tablespoons black pepper
* 1 tablespoon salt
* 1 tablespoon celery salt
* 2 teaspoons garlic powder
* 2 teaspoons dry mustard
* 2 teaspoons cumin
* 1 teaspoon cayenne pepper

Preparing the ribs - Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.

Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.

Preparing the smoker Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.

Smoking the ribs Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

Wednesday August 20, 2008

RECIPE OF THE WEEK!!!.........Ming's Ribs

2 whole slabs of pork baby back ribs

Dry Rub: (The purist will make their own rub. I usually use Emeril's Rib Rub when I'm in a hurry, available in most grocery store spice aisles.)
8 tablespoons light brown sugar, tightly packed
3 tablespoons salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 cloves garlic, chopped

Other:
Heavy Duty Aluminum Foil (must be large enough to completely wrap the ribs)
Yellow Mustard
Napkins. Lots of napkins.

Prep:
Lay 2 sheets of foil on the counter, shiny-side down.
Place 1 slab of ribs in the center of each sheet (ribs should be at room temp)
Coat each slab with plain yellow mustard, each side
Generously apply dry rub to both sides and "pat" into the meat
Wrap in foil by taking the two sides of the foil, pinching them together, and gently rolling down. Then roll the two ends. This ensures a good seal.
Place into a refrigerator overnight.

Prep Braising Liquid:
Combine all ingredients into a microwave safe dish
You may refrigerate until needed.
When ready to use, microwave for about a minute and whisk to incorporate the melted honey.

Cooking:
Preheat your oven to 250 degrees
Place rib/foil "envelopes" onto baking sheet
Carefully unroll one end of each, and open to create a type of funnel
Pour half of braising liquid into each, and tip the baking sheet up to distribute the liquid
Seal up the ribs again
Cook at 250 for 2 1/2 hours

Final Prep:
Remove from oven
Drain liquid. I usually do this by placing the ribs over a bowl and cutting a small whole in each side of the foil, directly in the middle of the slab, allowing the liquid to drain. This allows me to keep the foil on the ribs until I'm ready to serve.
Note: You may put liquid into a wide pan and reduce to create a pretty doggone good glaze.

Serving
Pack ribs and head to your tailgate
When ready, fire up the old grill
Carefully remove ribs from foil (they'll be incredibly tender, so be careful not to let them fall apart)
Place on a hot grill for 10-15 minutes
Remove and serve
Sit back and enjoy the best ribs you've ever had, and be amazed at the knowledge that they were oven-cooked

This looks wonderful! thanks to Mingpd23® for sending this in! and CONGRATS on having this weeks best recipe

Keep sending in recipes to tag240@jwu.edu or tmail them to me and you could be next weeks winner!!!!!!

Wednesday August 06, 2008

CINCINNATI STYLE CHILI

This recipe is one that i am particularly glad to get. It comes from another Clemson "celebrity." Writer/radio show host/commentator/fan Dan Scott sent this one to me and it looks great! Who doesn't like chili?

- One-and-a-half pounds of lean ground beef
- One 29 ounce can of tomato sauce
- One 14 ounce can of whole peeled tomatoes
- Small onion, chopped
- Half teaspoon of cinnamon
- Half teaspoon of allspice
- One teaspoon of salt
- Half teaspoon of pepper
- One-and-a-half Tablespoons of chili powder
- One Tablespoon of white vinegar
- One toe of garlic
- Three bay leaves

In a skillet, brown the ground beef. Add the chopped onions to the beef while browning.

In a separate large pot, add all the other ingredients and mix well. When beef is brown, add beef to pot and mix all ingredients well. Cover and cook on low for 4-5 hours.

Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with shredded cheddar cheese. Add chopped onions and/or beans if desired before topping with cheese.

Keep sending in recipes to tag240@jwu.edu or tmail them to tigerchef

Thanks for reading the blog and if any of you have questions or comments feel free to send those also.

Monday August 04, 2008

Rhymer Shish Kabobs

This next dish come from T-nets own, Scott Rhymer
looks wonderful! Thanks for the entry Scott.

First, you must make the marinade...which is the key ingredient.
2/3 Cup Oil
1/4 Cup Vinegar
2 and 1/2 teaspoons of salt
2 and 1/2 teaspoons of Italian seasoning
1/4 teaspoon pepper
2 and 1/2 teaspoons instant onion
1/4 teaspoons garlic powder

Slice up into bite size pieces the following:

2 pounds of sirloin and/or chicken. (While steak is the primary choice, the chicken actually absorbs the marinade better. But we do both).
2 cups of boiled onions
2 large green peppers
Mushrooms (the bigger ones do better on the skewers).
Tomatoes
Zucchini

Combine above and pour marinade over and into a gallon zip lock bag. Place in the refrigerator overnight to let it soak in really good.

Skewer the meat on separate skewers than the veggies because of varying cook times. Skewer all prior to going to the tailgate spot and place in a cooler. At the tailgate spot, grill meat and veggies and then and then place all into a large bowl.

After eating, place any leftovers in a new zip lock bag and place in the cooler. It is great at halftime or after the game as a snack.

thanks to everyone that has been sending in recipes, remember to keep bringing them in so we can have our very own Tigernet CookBook!!!

tmail the recipes to tigerchef
or email them to
tag240@jwu.edu

Sunday August 03, 2008

CU732® Beer Can Chicken

Thanks to CU732® for sending in this recipe for one of my all time favorite grilling entrees!!

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Chefs notes:
I would not cook the chicken until it reached 180 degrees on any part. If you do this you WILL end up with a slightly drier product. Cook the chicken to about 163-165 and take it off the heat, carry over cooking will take the bird to 165-168 during the next 10-15 minutes while it rests.

Friday August 25, 2006

RevDodd's RAZOR CITY CAROLINA BOG

"Truth be told I must credit Winfred Mosely with the recipe. Said it came from her grandmother in South Carolina. She always coats the bog with a thin layer of black pepper across the top, even though that's not in the recipe. ``Grandma just did it on her own,'' Mosely said."----RevDodd

RAZOR CITY CAROLINA BOG

1 whole onion

2 washed, snapped stalks celery, leaves and all

2 carrots, sliced

1 tablespoon poultry seasoning

1 tablespoon parsley flakes

2 bay leaves

1 whole chicken, about 3-1/2 pounds

Water (personally, I use chicken broth) for added moisture

2 tablespoons butter

1/2 pound smoked sausage

2-1/2 cups long-grain rice

Salt and black pepper to taste (Lowry's adds some zing for those so inclined)

Use a large soup pot or kettle with a top. Put parsley flakes, onion, poultry seasoning, celery, carrots, bay leaves, pepper and salt in the pot.

Rinse the chicken and place on top of the ingredients in the pot. Add enough water (or broth) to cover the chicken. Bring to a boil uncovered over medium-high heat. Reduce heat, cover and simmer for about an hour, or until chicken's juices run clear when you poke it with a fork.

Remove the chicken to a plate to cool. Strain broth from the pot. You should have at least 8 cups. If there's extra, put it aside.

Return the 8 cups of broth to the pot and boil over high heat. Add rice and return to a boil. Reduce heat to low setting, stir again and cover. Cook for 20 minutes, stirring rice occasionally. Make sure the pot does not cook dry. Add some of the extra broth if necessary.

While the rice is cooking, skin the chicken and cut into smaller pieces. Some people also remove the bones. You can if you want, but you'll lose flavor.

When the rice is cooked, add the chicken, smoked sausage and butter. Stir together carefully and thoroughly. Add salt if needed. Keep heat on low until ready to serve. Five minutes before serving, liberally sprinkle top with black pepper. Serve warm.

SPOT THE DANG BALL!

Wow what an awesome recipe! Sausage, Chicken, and Butter.... it DOES NOT get better than that

Thank you RevDodd for this GREAT recipe. another i am sure to try out this year!!!!

TSpoone's Shotgun Alley melt in your mouth pork tenderloin(or chicken)

TSpoone's Shotgun Alley melt in your mouth tenderloin(or chicken)

Use chicken or pork tenderloin depending on your preference
Place chicken or tenderloin in a deep dish
Sprinkle some cajun seasoning over the meat
Add equal parts of Worscheshire and soy sauce to almost cover the meat
Add generous amount of olive oil
Cover and refrigerate overnight

Wake up, put on Orange, and go to tailgate.
Open a beer
Light the grill and preheat (as with any thing on the grill make sure the grill is extremly hot, so you can sear in the juices.)
Drink beer
Cook until desired doneness
Drink more beer.
Eat
Cheer the Tigers on!

Thank you TSpoon for this great recipe. the fact that the recipe calls for beer drinking makes it ever better!!!!

Tiggity's fried Venison loin

First cut away the tendons and casing around the loin, exposing the meat. Then cut the loin into 1/3-inch medallions. Using the top of a soda bottle or beer bottle pound the medallions several times to tenderize. Fill a small plate with Dijon mustard and fill a bowl with flour. Baste the medallion in the Dijon mustard until you have an even layer of mustard on both sides. Then dip the medallion in the flour making sure it is completely covered. Fill a large pan with oil and heat. Slowly drop the medallion in the pan and fry for about 4-6 minutes or until they turn a golden brown. If the grease is the right temperature the medallion will come out a rich, golden brown.

***HINT*** Use a pinch of flour to test the temperature of the oil. If it bubbles up when it hits the grease it's hot enough. You may have to adjust the temperature while cooking to keep the grease from getting too hot

and a little note from myself...
i am sure this would also work well with a beef loin, or even cubed venison or cubed beef.
it would not work well with pork loin. at least in my opinion it would not.

NOTHING is better than venison loin!!!!

Special thanks to Tiggity for this awesome recipe, that I myself will definatly try out this year! Also a big thanks for all of his work on tigermemories.com !!

a FAN FAVORITE... BEER BRATS!!!!

ok so i may be gone for a few days, so i decided to post 4 on here until i get back on sunday. i hope to have at least 10 up before the first game so people can have some to choose from.... If they wish.

ok beer brats, i am sure you have had them, and i am sure everyone has their own way of doing it.

i prefer the dutchoven method. now, if you do not own a dutch oven DO NOT FRET! these will do jsut fine in a big pot, or any iron skillet(you can even use tin foil for a lid you you do not have one)

this particualr recipe calls for 12 brats, and the converstion of the recipe is very easy if you need more or less.

12 Brats (any kind will do, just pick out your favorite)
6 pack of beer

***depending on how big your pot is, you may need more or less. you just need enought beer to cover the brats also, I prefer Shiner Bock to cook with. it has a nice flavor when it penetrates the food.***

2 small vidalia onions (for a little less sweetness from the onion, use one medium yellow onion)

1/2 a stick of butter (sweet cream not salted)

place brats, onions and butter in a pot and cover with beer. Feel free to open and consume your favorite beer at this time. bring this mixture to a boil, and then reduce to a simmer(small continuous bubbles around the rim of the pot). cook the brats until they are done, then grill them until golden brown.

make sure the grill is hot when you place the brats on to get nice grill marks.

place back int he beer mixture until ready to serve.

serve on a bun with sauerkraut, mustard, ketchup and with any side items (i will post some sides later on)

Thursday August 24, 2006

Low Country Shrimp Boil(my personal Favorite)

I chose not to include quantities on this one, because this can be made for 5 people, or 100 people, and it really just depends on how much of each ingredient you like.

Potatos
onions
corn on the cob (cut in half)
Shrimp (headless, but peels on)
Smoked Sausage
Crawdads (optional)
Crab Legs (optional)

1 can of old bay seasoning, or 2-3 Zaterans bag seasoning.

potatos and corn go in first as they take the longest to cook, then the onions (cok until slighty trasparent), then the sausage. crawdads and crab goes in next, and when they are almost done throw in the shrimp. shrimp only takes about 2 minutes to cook. the boil is done when the shrimp are pink.

put some trash bags out on a table, and dump the food on it. sprinkle with old bay, and dig in

i usually feed close to 30 people with it, and its a GREAT way to make new friends. just invite the people tailgating around you to come have a bite, most people ususally do.

if anyone has some of their favorite Tailgating recipes, please feel free to T-mail them to me. please include ingriedients, cooking methods, and detailed instructions

Hope everyone enjoys the new blog