Barbeque Beef Ribs

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barbeque, BBQ, beef, food, lemons, main dish, meat, onions, ribs

My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.

Barbeque Beef Ribs (from my grandmother’s recipe collection)

• 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
• 1 lemon, sliced
• 1 large onion, thinly sliced
• 1 cup ketchup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco sauce
• 2 cups water

Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.

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Barbecue Shrimp- NOLA Series Part 1

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BBQ, fresh, New Orleans, seafood, shrimp, South, Southern

In honor of Mardi Gras and the amazing Southern culture it celebrates, this whole week will be devoted to NOLA inspired recipes. This first recipe embraces one of the best things about the costal South- fresh seafood. Anyone who has tried it knows it is leaps and bounds better than that frozen crap farmed in Vietnam or where ever. Fresh off the boat is the best! The sauce created by the butter and spices is so delicious. Be sure to have some good crusty bread to sop it up. This is one of the best seafood recipes I have tried in a while. And it’s so dang easy!

Barbecue Shrimp (from Southern Living Sept 2002)

• 1 pounds unpeeled large fresh shrimp
• 1/8 cup butter
• 1/8 cup olive oil
• 3 tbsp chili sauce
• 3 tbsp Worcestershire sauce
• 1/2 lemons, sliced
• 2 garlic cloves, chopped
• 1/2 tbsp Creole seasoning
• 2 tbsp lemon juice
• 1/2 tbsp chopped parsley
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp ground red pepper
• Hot sauce to taste
• French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.

The Food of Charleston, SC ~ Part 2 ~ BBQ Edition

Tags

BBQ, Charleston, food, restaurants, reviews, South Carolina, taproom

I have never let my schooling interfere with my barbecue. – Mark Twain

My grandfather loved BBQ. And I think he ate at every BBQ place that he could. Because of his great love for this culinary delight, our family has become BBQ snobs. Regardless of the sauce, a good BBQ must first be based on quality meat. It must be well smoked, moist, tender, and not shredded into bug dust. My favorite part is the blackened edges of meat. I prefer pork by far. But a good brisket should not be ignored.

Because of our family origins in South Carolina, my favorite is mustard based BBQ sauce. We loved it so much that my great uncle Marvin created his own sauce based off Maurice’s BBQ Piggie Park. My grandfather went to elementary school and played baseball with the founder of the restaurant. Our little connection to greatness 😀

Bessinger’s Bar-B-Q in Charleston, SC

It is tradition that we go to Bessinger’s when we are in Charleston. There are several locations but we prefer the one on Savannah Hwy.

With numerous awards under their belt, Maurice’s makes the best pork BBQ with fantastic onion rings and phenomenal sweet tea (tea like only you can find in the South). There is always a ton of food. The Platter is shown below (About $15)… That includes BBQ chicken, pork, and brisket along with three sides.

I have no idea how you could leave without being completely satisfied. We love the simple, food focused presentation. They don’t do that super commercialized thing. See how they do kid’s meals… Gotta love the marker decorations! Proof that you go here for the food not the toy!

If you are every in Charleston, you HAVE to go to Bessinger’s! We rate it 5 out of 5. Pure Southern hospitality!

The Smoky Oak Taproom on James Island, SC

This place is the BOMB! It truly is all about the food! Everything we ordered was phenomenal.

Stuffed Jalapenos ~ crabmeat, wrapped in apple smoked bacon ~ $8.99

This was the BEST thing I ate in Charleston, hands down!

 The Vegetable Plate with 4 choices ~ $7.99

 The Grilled Smoked Sausage Sandwich with Mushrooms and Onions ~ $4.75

The Regular Potato ~ $4.29

Everything at the Smoky Oak Taproom was tasty, fresh, and well prepared. If we lived on James Island, this would be our regular hang out. The atmosphere was chill, the food excellent and fairly priced, the service was attentive. I can’t say enough about this place and STRONGLY encourage you to check it out, even if you have to drive a bit to get there. We rate it 5 out or 5.

Virginia BBQ Chicken

Tags

BBQ, chicken, food, grilling, Southern, summer

This recipe came from my great aunt, who said it was very similar to the chicken my great-grandfather prepared. Though I have no memory of this chicken, I like knowing that this is a “heirloom” recipe. Next time I make the chicken, I may double the sauce recipe, marinade the chicken in the first batch and baste it with the second.

Viriginia BBQ Chicken

• 1 frying chicken, broken down (or 2 lbs of cuts of your choice)
• 1/4 cup vegetable oil
• 1/2 cup vinegar
• 1 tbsp salt
• 1 tsp black pepper
• 1/2 tbsp poultry seasoning

Combine all ingredients, except the chicken and bring to a boil in a sauce pan. Grill chicken as you normally would, brushing the vinegar mixture on the chicken with every turn. Cook until tender and the juice runs clear.

Happy Memorial Day!

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BBQ, celebration, food, grilling, Memorial Day, patriotic, summer

On a day traditionally known for it’s BBQs and days spent on the lake or by the pool, I hope we all take a minute to be thankful for all those men and women who have served this country. It is also a good time to remember those who have passed on and to decorate their graves with new, fresh flowers.

On a hot day like today (it is in the 90s here), firing up the grill and serving mayo based cold salads seems like a great way to celebrate the summer season.

Maybe you will consider serving some of these tasty grill inspired recipes~

Chili Rubbed Pork Chops with Grilled Pineapple Salsa 

Bacon & Blue Cheeseburgers

Smoked Pork Tenderloin

Grilled Peel ‘N’ Eat Shrimp with Old Bay, Basil and Lemon

Most Excellent Meat Marinade

I hope you have a wonderful Memorial Day!

With Love From My Family to Yours!

White Barbecue Sauce

Tags

barbecue, BBQ, BBQ sauce, Dinner, sauce, Southern, Supper

Let me guess. You have never heard of white barbecue sauce. Me neither. At least not until today. I was exploring Garden and Gun’s website and stumbled across an article about BBQ sauce and how it varies geographically. I have tried every variety mentioned but the white sauce. I had to try it. After a Google search, I discovered this recipe, originating from Southern Living. From northern Alabama, this white sauce seems to be served with milder meats like chicken breast and fish. I plan to use it with a pork loin. It has a mildly spicy taste and an excellent texture thanks to the coarsely ground pepper. It would also be lovely on a sandwich with good quality meats/cheeses. Maybe this means I need to try recipes for every variety of sauce mentioned. I love a good challenge, even if it is self-imposed.

White Barbecue Sauce

• 1 1/2 cups mayonnaise
• 1/4 cup water
• 1/4 cup white wine vinegar
• 1 tablespoon coarsely ground pepper
• 1 tablespoon Creole mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 teaspoons prepared horseradish

Whisk together all ingredients until blended. Omit the water if you like thicker sauce. (I omitted the water).

Mustard BBQ Sauce!

Tags

bar-b-q, BBQ, Dinner, mustard, pork, sandwiches, Southern, Supper

When I think of Southern food, I automatically think of BBQ. My grandfather loved BBQ so much that we always made sure to eat at a BBQ placed when we were together. Though we enjoyed many types, our favorite BBQ is Maurice’s Piggie Park BBQ. When we visit Charleston, we stop at  Piggie Park to enjoy their awesome BBQ and the sides on their buffet. It has been featured in BBQ books such as Al Roker’s Big Bad Book of BBQ and magazines including Southern Living and People.  If you have a chance, stop at this place! It is guaranteed to please. When we crave the cuisine of the Deep South, we fix this recipe; it is our humble imitation of the best BBQ sauce in the world. After you taste this, not other BBQ sauce will compare!

Mustard BBQ Sauce

• 1/2 cup brown sugar
• 1/2 cup vinegar
• 1 cup mustard
• 1 tbsp salt
• 1 tsp pepper
• 1 tbsp A1 sauce
• 2 tbsp katsup
• Dash of garlic
• 1/2 cup molasses

Mix together and serve over your favorite smoked meat. I put on so much sauce that it is dripping off the bun while I eat it. LOVE IT!