Chapter 3: Whether you call them starters, appetizers, or hors d’oeuvres, they play a curious culinary role. Served with drinks as a prelude to a feast, they are meant to knock the edge off your guests’ hunger pangs and jump-start their appetite for the feast ahead. We’ve found, however, that great starters served in meal-size quantities can easily star as the main dish. It’s a matter of quantity and presentation. Do pay heed to quantity. We, and most other barbecuers we know, have eaten so many great appetizers at backyard barbecues that they put a damper on our appetite for the entrée. If you serve too much of a good appetizer, be prepared for some of your guests to be too full to enjoy the main dish!
Some starters also work as snack food when your gang gathers in the backyard with a big-screen TV set up to watch movies, sports, the Oscars, or food shows. Redneck Caviar is a perfect snack for such occasions, but as great as it is, don’t stop with caviar. Judging by the number of shrimp starter recipes we received, shrimp is the most popular starter among champs. We have coconut shrimp, rosemary shrimp, cheesy bacon jalapeño shrimp, and honey mustard shrimp. We even have our own original explanation of why shrimp is so popular among landlocked Oklahoma barbecue champions.
For your guests who avoid seafood, we have Dizzy Pig’s fantastic Tsunami Duck Breast, Jeff Brinker’s Fried Rice Balls, plus stuffed mushrooms from the Beaver Castors, stuffed jalapeños from Jeff Brown, and a wake-up-call fiery and frosty chicken salad from Madison’s legendary pitmaster, Smoky Jon Olson. Many of our main dishes can be reduced to starter size as well. Because these starters are so delicious, it bears repeating: serve small quantities. Leave your guests hungry for the main course.
Beaver Castors Stuffed Grilled Mushrooms
Serves 6 to 8
Jim Erickson of the Beaver Castors says he uses these as a starter when grilling steaks. If you want to stretch the recipe a bit, finely chop some of the mushroom stems and cook them in with the sausage, garlic, and scallion. Jim sautés the mushroom stems in butter and garlic for a steak topping.
Jim used to use bear sausage, but this recipe works great with any sage breakfast sausage such as Jimmy Dean, or even a sweet Italian-style sausage. You can even start with a cased link sausage and remove the sausage from the casings before mixing.
This can be prepared ahead of time if kept refrigerated; doing this makes for quick hors d’ oeuvres when guests arrive.
1 pound bulk sausage
1 scallion, white and green parts, minced
1 large clove garlic, minced
1⁄2 cup panko breadcrumbs
1 (8-ounce) package cream cheese, softened
2 tablespoons finely chopped fresh parsley
1⁄3 cup freshly grated Parmesan cheese
1 teaspoon MSG (optional)
1⁄4 teaspoon cayenne
24 large fresh white button or cremini mushrooms, stems removed
Dry white wine, for brushing
Prepare a medium-hot grill for direct grilling.
Cook the sausage, scallion, and garlic in a large skillet over medium-high heat, stirring frequently, until the sausage is cooked, 10 to 12 minutes; drain. Return the sausage to the skillet and add the panko, cream cheese, parsley, Parmesan, MSG, if using, and cayenne. Mix well and cook over low heat until the cream cheese becomes very soft.
Before you stuff the mushrooms, you may want to use a teaspoon to carefully expand the cavities. Place the mushroom caps cavity side up on a tray and brush with the dry white wine. Stuff the mushrooms with the filling, mounding it slightly. Transfer the mushrooms from the tray to the grill grate, but don’t place them directly over the coals. Cover the grill and cook until the mushrooms become tender, 20 to 25 minutes. Remove from the grill and let cool for a few minutes before serving.
Wildcatters Stuffed Jalapeños
Serves 6 to 8
Oilfield jargon pegs wildcatters as speculators who take a chance on drilling for oil in areas where there is no guarantee of finding it. When oil detection was high on intuition and low on technology, wildcatters drilled more dry holes than gushers. Wildcatting still involves speculation and determination—a true wildcatter never gives up. They keep trying until, as in Giant and other movies, “black gold” is struck and the crew is delirious with joy. Jeff Brown is a true wildcatter. Based in Enid, Oklahoma, Jeff and his Wildcatters Q Crew Competition BBQ Team is one of the winningest teams in the circuit. Jeff cooks the way he wildcats. He keeps trying until he gets it right. Try this Wildcatters Q version of a classic favorite starter and you’ll agree that Jeff struck gold with this one!
8 ounces garden vegetable cream cheese, at room temperature
8 ounces onion and chive cream cheese, at room temperature
1 cup real bacon bits
1 teaspoon Greek seasoning or seasoning of your choice
20 jalapeños, cored and seeded
1 pound thinly sliced bacon
Prepare a medium-hot grill.
In a medium bowl, combine the cream cheeses and blend until smooth. Add the bacon bits and Greek seasoning and mix well.
Using an icing gun or a zipper bag with a corner cut off, stuff the jalapeños with the cream cheese mixture. Place one end of a slice of bacon over the open part of the jalapeño, wrap the bacon around the entire jalapeño, and use a toothpick or skewer to secure it. Place the jalapeños on the grill, cover, and cook for about 15 minutes before turning and cook for 15 to 20 minutes more, or until the bacon is done.
JEFF BROWN, WILDCATTERS
I’m head cook of the Wildcatters Q Crew, which also includes Tracy Brown (wife), Little Izzy (daughter), Anna Brown (mom), and Henry Brown (dad). I became involved in competition barbecuing in 2005 when Enid, Oklahoma, had its first competition. We were vendors selling pellet grills and thought we would try competing. My first brisket was tough as a baseball mitt, and my chicken was not finger lickin.’ The year 2006 was better, and in 2007 we received our first first-place call in ribs and were hooked. Barbecuing is something the whole family enjoys. Last year alone we competed in thirty-four competitions.
Paul Schatte’s Head Country II Shrimp on Rosemary Skewers
Serves 4 to 6
When we were putting together this book, our editor asked us, “Why so many shrimp recipes from Oklahoma?” Given that Oklahoma is landlocked, far from any ocean, we were baffled too. After dismissing the idea that being landlocked makes Oklahomans crave shrimp, we settled on a better explanation. Shrimp and catfish, especially the spoonbill catfish, are popular in Oklahoma today because Oklahomans subconsciously channel their primal memories back 400 million years to a time when their land was covered with a shallow prehistoric ocean where shrimp and spoonbills thrived. Our editor still hasn’t bought it, but it makes sense to us!
When you and your guests take a first bite of Paul’s shrimp, loaded with the flavors of butter, barbecue seasonings, lime, a hint of rosemary, and the magic of charcoal grilling, you won’t care about our theory. You’ll just be hoping there’s plenty of shrimp for everyone.
10 sprigs fresh rosemary
2 pounds (about 40) uncooked large shrimp, peeled and deveined
8 tablespoons (1 stick) unsalted butter, melted
2 teaspoons Head Country All Purpose Championship Seasoning or your favorite seasoning
1⁄4 cup Head Country Premium Marinade or your favorite marinade
1 lime
Prepare a medium-hot hardwood charcoal fire for direct grilling.
Remove the rosemary leaves from three-quarters of each sprig. Reserve the leaves. Place the sprigs in a bowl of water to soak for 15 minutes. Skewer 4 shrimp onto each sprig.
In a small bowl, combine the melted butter, the seasoning, marinade, and 1 tablespoon of the reserved rosemary leaves. Wrap a small strip of aluminum foil around the rosemary leaves left on the sprigs to keep the leaves from burning.
Place a layer of aluminum foil across the grill grate. Place the shrimp skewers on the foil and cook until the shrimp are drawn up and orange in color, about 5 minutes, turning 2 to 3 times and brushing with the butter mixture each time while cooking. Right before you turn the shrimp the last time, throw the remaining rosemary leaves directly over the hot coals and cover the grill to allow the smoke from the rosemary leaves to penetrate the shrimp.
Place the shrimp skewers on a platter. Remove the foil, cut the lime in half, and squeeze the lime juice over the shrimp skewers. Serve immediately.
PAUL SCHATTE, HEAD COUNTRY II
I got involved in competition barbecuing because of my dad, Ed Schatte, a championship barbecuer in his own right. He and I competed in the first annual competition in Ponca City, Oklahoma, in 1990. In 1991, Danny Head, president of Head Country Food Products, asked me to join the Head Country team. God has blessed me with winning numerous competitions, including the Jack Daniel’s World Championship in 1994. I have taught classes, given seminars, and even traveled internationally teaching barbecue techniques. My barbecue story continues today, and I love it! My desire is to help every backyard chef become successful and have as much fun as I am.
Seriously BBQ’s Mind-Clearing Bloody Mary Granita
Serves 4
Chef Jeremy Fowler shared a number of recipes with us, including this simple frozen and blended accompaniment to barbecue. It is not as smooth as a sorbet; instead, it has a refreshing granular texture. Try it with Seriously BBQ Sea Bass with Asparagus and Coriander, Lime, and Chili Pesto.
3⁄4 cup superfine sugar
1⁄3 cup water
5 cups tomato juice or puree
6 tablespoons vodka
Juice of 2 limes
11⁄2 tablespoons Tabasco sauce
Place the sugar and water in a small saucepan over medium heat and simmer until syrupy.
Stir in the tomato juice, vodka, lime juice, and Tabasco sauce and pour the mixture into a shallow freezer-safe container. Freeze until crystals form, then remove from the freezer and stir. Repeat the process every few hours until the mixture ices up enough to scoop.
My father wanted better things for his only son following an education in one of the oldest and best public schools in England, but he was quietly disappointed when I persuaded my mother to sign me up for four years of indentured apprenticeship to the largest and best hotel in my home town of Harrogate, North Yorkshire. It took some 12 years to gain any real foothold in the profession, and I think my dad is now rather proud of the antics I had been having around the world.
The recipes I sent are from my personal, handwritten recipe book. I call it my “penicillin book,” due to the very many years I have had it and the number of food stains that are plastered all over its pages. It serves me well as it is full of recipes reworked from ideas gleaned through hard work and much perspiration. I have over the years made many annotations and alterations with numerous drawings that motivate me when I need it. I chose the recipes for their simplicity and ease of use in my own home. Many of them appear at my “al fresco” spreads during the summer or as a treat for guests. Sadly, my family is rather unadventurous in the taste department. I put it down to God keeping me humble, as they are my worst critics.
Donny Teel’s Grilled Cheesy Bacon Jalapeño Shrimp
Serves 8
Everyone in the barbecue contest network knows that when Buffalo’s BBQ is competing, Donny Teel will be making several trips to the awards stage at the end of the contest. Everyone also knows that no matter how much he is urged to “Smile, Donny!” as he accepts his awards, he will never crack a smile. We haven’t actually seen it, but we’ve heard tell that Donny can’t resist a smile when he takes his first bite of these grilled shrimp! He told us it’s a “favorite that we make quite often here in Sperry, Oklahoma.”
A pound of bacon has about 16 slices, so that’s why Donny uses 16 shrimp. You can buy U-8 shrimp, which has around 8 in a pound. Thinner bacon adheres to the shrimp better than thick bacon does. Sometimes three-quarters of a strip of bacon is about right instead of a whole strip.
16 uncooked jumbo shrimp, peeled and deveined
Olive oil, for brushing
Your favorite shrimp seasoning (Donny uses Head Country)
2 jalapeños, cored, seeded, and sliced into thin strips about three-quarters of the length of the shrimp
16 long, narrow strips of Longhorn cheese
3⁄4 pound thinly sliced bacon
Prepare a medium-hot grill for indirect cooking.
Lightly brush the shrimp with olive oil and season it to your liking. Place a strip of jalapeño and a strip of cheese on each, then wrap with a slice of bacon, using a toothpick to secure it.
Place the shrimp on the grill over indirect heat (the bacon will cause flare-ups if placed over the heat) and cook until the bacon is done, 5 to 7 minutes per side.
DONNY TEEL, BUFFALO’S BBQ
My wife, Cindy, and I had some friends that did competitions that started in the late 1980s, so we got curious about it and did our first contest in late 1996. We have been actively competing ever since, doing as many as thirty-eight competitions in a single year.
I won Grand Champion at the Jack Daniel’s World Championship Invitational Barbecue in 2005 with my Boys from Tornado Alley team. We’re still winning awards under our new team name, Buffalo’s BBQ, and I’ve branched out into owning and operating a successful barbecue business under the same name.
Que’s Your Daddy Honey Mustard Shrimp
Serves 4 to 6
Although Que’s Your Daddy’s Doc Richardson grew up in the hills of Tennessee, his barbecue expertise stretches far beyond Tennessee’s favorite ribs, whole hog, and pork shoulder. His Honey Mustard Shrimp exemplifies the adage that simple can be better. This marriage of shrimp, mustard, bacon, and butter, fresh from the grill, “has few ingredients but is big on flavor!” Doc said it. We tried it, and we believe it.
11⁄2 pounds (24 to 30) uncooked large shrimp, peeled and deveined
1 (12-ounce) jar honey mustard
1 pound hickory-smoked bacon (not thick-cut)
Melted butter, for serving
Place the shrimp in a medium bowl. Add the honey mustard and mix well to coat evenly. Cover and refrigerate for 2 to 4 hours.
Prepare a medium-hot grill for direct grilling. If you’re using wooden skewers, soak them in water.
Cut off one-third of the end of each bacon strip and reserve for another use. Wrap a shrimp with 1 piece of bacon and run a skewer through the 2 ends of the shrimp (see Note). Place another bacon-wrapped shrimp on the same skewer and repeat until there are 4 to 5 shrimp on each of the skewers.
Place the skewers on the grill over the cool zone (so the bacon doesn’t burn), close the lid, and cook for about 7 minutes. Turn, close the lid, and cook for 7 minutes more, or until the bacon is crisp. Remove the skewers from the grill, baste with melted butter, and serve.
Note: The skewer should go through each shrimp twice. This prevents the shrimp from spinning on the skewer as you are turning during cooking. It also helps to hold the bacon in place.
DOC AND SUSAN RICHARDSON, QUE’S YOUR DADDY
Doc Richardson began to develop a passion for barbecue when he was young, watching his dad cook down in the hills of Tennessee. The passion grew over the next 20-plus years, and in his search for more information he found the barbecue forums. One person Doc met on a forum is Aaron Moore, fellow cook and competitor on the Big O’ Dang O’ BBQ team. Wh26en Aaron found out that Doc had not competed, he coaxed Doc into entering a local rib cook-off, and Que’s Your Daddy BBQ team was born. Entering that competition was the worst thing that could have happened . . . Doc won his first contest that day! After the shock wore off, it was obvious that the Richardson household would never be the same. Originally the team consisted of the entire family, but it has evolved to include only Doc and his wife, Susan. They are still on speaking terms with Aaron. If it weren’t for him, they never would have had the opportunity to experience the sweetness of a call or the overwhelming camaraderie of the barbecue community. Thanks, Aaron!
Jeff Brinker’s Fried Rice Balls
Serves 6 to 8
Meatball possibilities are endless. First, there’s your choice of ground meat—beef, veal, pork, lamb, bison, turkey, chicken, or venison, to name the most popular. Next there’s a choice of what else to mix in, including seasonings. Do you follow Charlie’s example, and mess around in the kitchen and come up with something different, or do you start with a standard recipe and go from there? When rice is added, they are called “porcupine balls.” Jeff Brinker of B&B BBQ calls these “porcupine balls” with a distinctly Asian flavor profile simply, “Fried Rice Balls.” We call them delicious!
DIPPING SAUCE
1 cup ketchup
1⁄4 cup honey
1⁄4 cup rice wine vinegar
1⁄2 cup packed brown sugar
1 teaspoon sriracha sauce
RICE BALLS
2 pounds ground boneless chicken thighs
2 cups cooked white or brown rice
1⁄4 cup panko breadcrumbs, plus 3⁄4 cup for rolling
1⁄4 cup sugar
1 medium carrot, finely grated
2 tablespoons minced onion
1 large clove garlic, minced
1⁄4 cup rice wine vinegar
1⁄4 cup soy sauce
2 large eggs
1⁄2 teaspoon five-spice powder
About 2 quarts vegetable or peanut oil, for deep-frying
EGG WASH
2 large eggs
2 cups milk
Make the dipping sauce: Combine all the ingredients in a medium bowl and whisk until well mixed. Pour into small individual ramekins for each guest. Set aside.
Make the rice balls: Mix all the ingredients well in a large bowl. Cover and refrigerate for 2 hours.
Heat the oil in a deep cast-iron skillet or a deep-fryer to 360°F.
Form the rice mixture into balls and set them on wax paper. In a small bowl, combine the eggs and milk to make an egg wash. Dip each rice ball into the egg wash, then roll in the remaining 3⁄4 cup of panko to coat and return them to the wax paper.
Drop the rice balls into the hot oil and cook until they float and are browned all over, 3 to 5 minutes. Strain and transfer to a paper towel–lined plate to rest for a few minutes before serving.
Burnin’ Bob’s Butts N Bones Coconut Shrimp
Serves 6 to 8
Although Bob and Donna Oldfield are famous for their beans and pork butts, they have also mastered the art of cooking brisket, chicken, ribs, and—as you’ll see when you fix this recipe—shrimp. This award-winning coconut shrimp is great for an appetizer or a full dinner.
DIPPING SAUCE
11⁄2 cups nonalcoholic piña colada mix
1⁄3 cup water
3 tablespoons drained canned crushed pineapple
2 tablespoons sweetened flaked coconut
31⁄2 tablespoons confectioners’ sugar
21⁄2 teaspoons cornstarch
4 teaspoons water
SHRIMP
3 cups all-purpose flour
6 tablespoons granulated sugar
3⁄4 teaspoon salt
1⁄2 teaspoon cayenne
3 cups whole milk
6 tablespoons Captain Morgan rum (optional, but good)
3 cups panko breadcrumbs
21⁄2 cups sweetened flaked coconut
2 quarts peanut or canola oil
About 21⁄2 pounds (about 40) uncooked large shrimp, peeled and butterflied, tails left on
Make the dipping sauce: Combine all of the ingredients except the cornstarch and water in a medium saucepan over medium-high heat. Simmer for 12 to 14 minutes, stirring frequently. In a small bowl, mix the cornstarch and water; slowly add it to the sauce and blend well. Continue to simmer for 5 minutes, stirring constantly. Set aside at room temperature while you make the shrimp.
Make the shrimp: Place 1 cup of the flour in a medium bowl and set aside.
In a second medium bowl, combine the remaining 2 cups of flour with the sugar, salt, cayenne, milk, and rum, if using.
In a third medium bowl, combine the panko and coconut.
In a deep cast-iron skillet or deep-fryer, heat the oil to 340°F.
While the oil is heating, dredge each shrimp in the flour and shake off the excess. Then dredge in the batter, again letting the excess drip off. Roll in the coconut mixture, coating inside the butterfly cut as well as outside. Place all the coated shrimp on a sheet of wax paper and allow the coating to set, about 10 minutes.
Fry the coated shrimp in the hot oil for 4 minutes, or until golden brown. They will float when done. Drain and cover with paper towels to remove excess oil.
Serve with the dipping sauce.
Kelly’s Meatballs
Makes 52 (2-ounce) meatballs
Based on the number of recipes we received, meatballs are second only to shrimp in popularity when the barbecue champs fire up their backyard grills. This recipe from Kelly Wertz of 4 Legs Up BBQ is so inventive and packed with spicy Mexican accents that we had to share it with you. You can plate the balls with toothpicks as a starter or try them as a main dish on pasta or tostadas.
1 (6-ounce) package corn bread stuffing mix
3 pounds ground beef
2 pounds bulk sausage
1 (28-ounce) can green enchilada sauce
1 (7.25-ounce) can Mexican-style tomato sauce
2 tablespoons hamburger or steak seasoning
1 tablespoon minced garlic
2 large eggs
1 large yellow onion, diced
3 cups shredded cheddar cheese
Preheat a grill to 350°F.
Place the stuffing mix and the contents of its seasoning packet in a food processor and process until it has the consistency of breadcrumbs.
Place the beef, sausage, enchilada and tomato sauces, seasoning, garlic, eggs, and onion in a large bowl. Mix well, but do not overmix. You don’t want your meatballs to be too tightly packed. Add the shredded cheese and mix just until incorporated.
Scoop the mixture and form balls 11⁄2 to 2 inches in diameter. Lightly oil the grill grate and place the meatballs on it. Cook for 30 to 45 minutes, or until the internal temperature of the meatballs reaches 165°F on a meat thermometer. Remove from the grill, let rest for 10 to 15 minutes, and serve. Freeze extras for quick meals later.
Abiquiu Smoked Chicken Sausages in Cornhusks
Serves 4 to 6
We don’t know where Bob Palmgren, head pitmaster and proprietor of RJ’s Bob-Be-Que in Mission, Kansas, got the idea for smoked sausage in cornhusks, but we credit him for inspiring our own version. Bob features a pork sausage with chopped jalapeño peppers and other seasonings. Ours pays homage to the artist Georgia O’Keeffe, who spent much of her creative life in northern New Mexico at a place called Abiquiu, taking inspiration from the local terrain. This one features a chicken sausage with chopped fire-roasted Hatch chile peppers and other New Mexico seasonings.
2 teaspoons sea salt
1⁄2 teaspoon New Mexico red chile powder, such as Rancho de Chimayo or your favorite brand
1⁄4 teaspoon New Mexico green chile powder, such as Rancho de Chimayo or your favorite brand
1 tablespoon freshly ground black pepper
3 pounds ground chicken, turkey, pork, or beef
1⁄3 cup cream-style corn
2 tablespoons chopped sweet onion
2 large cloves garlic, minced
1⁄4 cup fire-roasted Hatch chile peppers, mild or hot
2 tablespoons New Mexico honey
16 dry cornhusks, soaked in warm water for 20 minutes
16 (5-inch-long) pieces of twine
Pico de gallo or salsa, for serving
8-inch soft corn or flour tortillas, for serving
Mix the sea salt, chile powders, and black pepper together in a large bowl. Add the ground chicken, corn, onion, garlic, Hatch peppers, and honey and combine with your hands until the meat is evenly seasoned.
Remove the cornhusks from the water and place them on a cotton towel to absorb excess water.
Heat your grill or smoker to 250°F.
Form a sausage cylinder with your hands, using about 6 ounces of the sausage mixture. Set the sausage aside on a plate and repeat until you have 8 sausages. Place each sausage on a wet cornhusk, top with a second cornhusk, wrap the cornhusks around the sausage, and tie each end with twine.
Smoke for 11⁄2 to 2 hours, or until done.
Serve with homemade pico de gallo or your favorite salsa and a soft corn or flour tortilla. You can eat them as a wrap or tostada style with a fork.
Burt’s Pulled Barbecue Duck Sliders
Makes 12 sliders
Burt Culver, a fifth-generation duck farmer and barbecue aficionado, gave us this recipe that he says is “the absolute best pulled barbecue duck.” Having met Burt on the competition barbecue circuit years ago and sampled his barbecue, we know this will be a winner in everyone’s backyard. We like to serve this as a southern-style sandwich with some slaw on top of the pulled duck.
1⁄4 cup Culver Competition Barbeque Rub or your favorite rub
21⁄2 pounds duck legs or halves
12 ounces of your favorite barbecue sauce
12 slider or potato buns
Heat your smoker to 325°F.
Apply the rub to the duck meat, covering the entire surface. Place the meat on the smoker and cook until the fat is completely rendered (gone). Transfer to a plate and let sit, covered loosely with a piece of aluminum foil, for 15 minutes.
Pull the meat from the bones, chop the skin into small pieces, and mix it with the pulled meat and barbecue sauce. Serve immediately on potato buns.
BURT CULVER, THE DUCK STOPS HERE
Burt Culver is a fifth-generation duck farmer in the northern rolling hills in the Amish country of Indiana. The Culver family was the first Long Island Duck farming family, since 1858. The Culvers moved to Indiana in 1959 and now produce more than 5 million white Pekin ducks annually for the food industry.
Culver Duck (www.culverduck.com) entered the Kansas City Barbeque Society (KCBS) family in the 1990s and competed in state championships, promoting and selling barbecue duck as vendors producing their own barbecue sauce (1st place, KCBS-sanctioned Tennessee state barbecue championship) and rub (2nd place, National Barbecue Association National Competition). Culver Duck then began competing at the National Association for the Specialty Food Trade (NASFT) Fancy Food Show, winning 1 Gold and 8 Silver awards with marinated breasts, fully cooked sausage, cooked halves, and our product line.
Burnt Finger BBQ Sweet Bourbon Slush
Makes 12 to 18 drinks (depending on glass size)
This taste of the South is perfect for backyard barbecue bashes or any occasion. Megan Day of Burnt Finger BBQ keeps a bucket of Bourbon Slushes in the freezer all summer long. When company arrives, she’s ready to party!
11⁄2 cups sugar
2 cups strong hot tea (brewed with 4 large tea bags)
1 (16-ounce) can frozen orange juice concentrate
1 (12-ounce) can frozen lemonade concentrate
21⁄2 cups bourbon, plus more for garnish
6 cups water
Orange wedges or maraschino cherries, for serving
Dissolve the sugar in the hot tea. Pour the sweetened tea, orange juice and lemonade concentrates, bourbon, and water into a large, wide freezer-safe container. Place the container, level, in the freezer. If possible, stir after 5 hours. This is not an essential step, but it helps to ensure the liquids stay mixed together. Freeze for at least 15 hours longer before serving. The consistency should be frozen but not solid.
To serve, scrape a spoon or fork over the top of the frozen mixture and scoop into a glass. Garnish with an extra splash of bourbon and an orange wedge or maraschino cherry.
JASON AND MEGAN DAY, BURNT FINGER BBQ
I wanted to get involved with competition barbecue primarily to see if I could do it. I’ve always loved barbecue, and the competitions circuit seemed like the next logical step from cooking in the backyard for friends and family. I also happen to be extremely competitive (and a bit of a perfectionist), so it’s turned out to be the perfect creative outlet for me.
Burnt Finger BBQ Bourbon Brie
Serves 10 to 12
What better sweet treat for your party guests than brown sugar baked with bourbon and Brie? It’s a flavor combination they won’t forget.
1 (13- to 16-ounce) Brie cheese wheel
11⁄2 cups packed brown sugar
1 cup bourbon
1 cup chopped walnuts
Crackers, toast, or apple slices, for serving
Prepare a medium-hot grill.
Cut the white rind off the top of the Brie wheel and place it in a pie tin. In a small bowl, combine the brown sugar and bourbon. Pour the mixture over the Brie. Top the glazed Brie with a single layer of chopped walnuts and sprinkle any extra around the sides.
Place the pie tin on the grill over indirect heat and cook for approximately 20 minutes, or until the Brie has softened and the sauce is bubbly.
Serve immediately with crackers, toast, or apple slices for dipping.
If I could have a fantasy barbecue, the only person I would invite is my Grandpa E.J. He passed away before I started competing, but I know he would have been the number-one fan of Burnt Finger BBQ. He was a foodie in his own right, and some of my favorite childhood memories are from taking road trips with him. I used to ride along when he’d visit his sister in southern Missouri, and we’d always stop off at the Osceola Cheese Factory to sample every cheese available. For those not familiar with this glorious dairy sanctuary, it’s a small cheese factory along Highway 13 in southwestern Missouri. They make close to 200 different varieties of cheese and offer up samples of damn near all of them. We’d start at the end of the cheese case and step through each and every sample cup by stabbing a bite-sized piece of cheese with a toothpick. We’d even skip lunch to save room for all the cheese samples. I know my grandpa would be extremely proud of all my barbecue accomplishments, and I’d love to share one last plate of ribs with him.
Seriously BBQ Camembert and Calvados with Rosemary
Serves 6 to 8
Chef Jeremy Fowler gave us this easy, delicious starter that will have your friends thinking you’re a gourmet chef as well as a great pitmaster. Tell them to save room for the barbecue!
1 (250-gram) wheel Camembert, Le Chatelain or another brand packed in a wooden box
1⁄2 cup Calvados apple brandy
1 sprig fresh rosemary
1 cup sliced fresh figs
1 cup seedless grapes, white or red
8 to 10 breadsticks, crackers, or pretzels (Jeremy uses rosemary-flavored breadsticks)
Heat a grill or oven to 375°F (190°C if you’re British, like Chef Fowler). If using a grill, heat only one side for indirect cooking.
Remove the lid from the box and cut out a cone-shaped lump of cheese from the center of the cheese (reserve it for another use). Fill the cavity with Calvados and a sprig of rosemary.
Place the cheese on the grill opposite the flames, or in the oven, close the lid or door, and cook for 25 minutes, or until soft and runny. Serve with fresh figs, juicy grapes, and breadsticks, crackers, or pretzels for dipping.
My best barbecue was while working in the Far East. I was tired and hungry, walking down a road full of hawker stalls, when a little boy jumped out and offered to cook for me. He took me to a doorway where he had a biscuit tin filled with charcoal and a grid on top. From a little chiller box, he produced some squid and set it to sizzle while I sat on a tiny stool on the pavement. One little dish appeared after another–interspersed by his running off to get me a beer, which was surprisingly chilled. The meal was delightful, a true moment in time, and thoroughly enjoyed.
—Jeremy Ravenshaw Fowler, Seriously BBQ
Redneck Caviar
Serves 8 to 10
When we met Frank Kondor and Ed Tonino of Milford, Connecticut, at the Mainely Grillin’ & Chillin’ Maine State Championship BBQ in Elliot, Maine, we asked, “Is Redneck Caviar just your team name, or do you actually make caviar?” They replied, “Stop back later and we’ll treat you to our caviar and a cold beer.” We did, and they did. Frank handed us each a bowl of caviar as Ed handed us a bowl of Tostitos Scoops and a cold beer. Our necks glowed red with pleasure at first bite as we suddenly felt transported to Redneck Heaven. Yes, Redneck Heaven is for real, and here’s your ticket to ride!
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans shoepeg corn, drained
2 (10-ounce) cans Ro-Tel tomatoes and chiles (your favorite style), drained
1 large green bell pepper, cored, seeded, and chopped
12 scallions, chopped
3 ripe tomatoes, chopped
1 jalapeño pepper, cored, seeded, and chopped
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon dried parsley flakes, crushed
1 (16-ounce) bottle Italian dressing
1 (10-ounce) bag Tostitos Scoops
Place all the ingredients except the chips in a large bowl. Mix well. Serve with the chips for dipping.
Sully’s Damn Dip
Serves 20
Hats off to Mike “Sully” Sullivan, Lunchmeat’s right arm, Beverage Director, and notorious for his perfect BBQ Call: “BAAAHHHH-BE-QUUUUEE!!!” immortalized forever on YouTube.
Sully’s Damn Dip is chips down the most famous, most sought after, get-your-chips-in-where-you-may dip in the world of barbecue competition and backyard barbecues. Be advised that this original version is not for the faint of fiery palate. At first bite you’ll say either “Damn! That’s good!” or “Damn! Call 911. My mouth is on fire!” Teammate Michelle Taft said it so well that we’ll quote her verbatim: “This is a layered dip. Please feel free to use homemade chili, hot sauces, and/or salsas whenever possible. Make it your own, but call it The Best Damn Dip you ever had! A couple of rules come with the recipe: NO STIRRING! (This means you, Big Creek BBQ!) NO SPOONS OR BOWLS! This is a community dish. Get in there and get cozy with your neighbors! This is meant to enhance the camaraderie of teams and forms lasting friendships within the BBQ community.” Believe us: Sully’s Damn Dip is so good that you won’t care if there are double dippers in the community!
2 (15-ounce) cans Hormel Hot Chili, no beans
Dirty Dick’s Hot Pepper Sauce (aka Dirty Dick’s Oral Abuse) or your favorite hot sauce
2 (8-ounce) packages cream cheese
1⁄2 (12-ounce) jar Dr. Gonzo’s World Famous Peppermash (Lunchmeat likes the Jalapeñomash or the Supermash)
1⁄2 (16-ounce) jar Mrs. Renfro’s Green Salsa
1⁄2 (16-ounce) jar Newman’s Own Hot Salsa
1 (8-ounce) jar of your favorite fruity salsa
1 (8-ounce) package shredded mozzarella/provolone blend
Sliced jalapeños, for garnish (optional)
Tortilla chips, for serving
Prepare a medium grill.
Spread the chili on the bottom of a 17-inch cast-iron skillet. (Sully uses a paella pan.) Sprinkle some Dirty Dick’s Oral Abuse over the layer of chili. Break up the cream cheese into bite-sized pieces and spread them evenly over the top. Spread the Dr. Gonzo’s Peppermash over that. Spread all 3 salsas over that. Cover with the shredded mozzarella and provolone mix and garnish with jalapeños if desired.
Place the pan on the grill over the cool zone, close the lid, and cook for about 30 minutes, rotating frequently for even heating, until the whole Damn Dip is bubbling and reminds you of lava.
Serve with lots of tortilla chips.
MIKE “SULLY” SULLIVAN, LUNCHMEAT BBQ
Our team was formed by me and Gary Taft. We joined the New England Barbecue Society’s Mentoring Program and were matched with Garry Howard’s Smoke Ring, so we learned the ropes from a true competitor for the entire 2003 season. We then decided to jump into the proverbial fire with our own team. We persuaded our wives, Michelle and Terri, to join us, and Lunchmeat competed for the first time at the Snowshoe Grilling Challenge in 2004. At the end of that season, we ended up third overall in the NEBS Team of the Year (ToY) standings. We matched that accomplishment in 2005 and took home the coveted NEBS ToY Trophy for ribs as well. In a rare feat, we three-peated as Grand Champions at Oinktoberfest in Clarence, New York, in 2006, 2007, and 2008. We have also taken home Grands in New York, Vermont, and Pennsylvania state championships and earned Reserve Grands at numerous Massachusetts and Connecticut championships. We also won second place for brisket and placed fifth overall at the 2008 Jack Daniel’s World Championship. When we’re not competing, we participate in the New England Barbecue Society’s many charitable endeavors, and we volunteer for cooking and judging classes as well, because we’re very aware that our successes are largely due to the fact that someone took the time to mentor us. (Thanks, Garry!)
4 Legs Up Reuben Dip
Makes 21⁄2 to 3 cups
You can serve this in one big bowl or divide it into six or seven individual 1⁄2-cup servings to avoid crowds around the bowl and allow guests to double-dip. When Reuben sandwich aficionados—and there are many, present company included—get hold of this recipe, the traditional ubiquitous French dip could take a back seat. We’ve tried it, and all we can say is “Wow!”
8 ounces deli corned beef, coarsely chopped
1 cup well-drained, coarsely chopped sauerkraut
1 (8-ounce) package cream cheese, softened
2 cups shredded Swiss cheese
1⁄2 cup Thousand Island dressing
Rye bread, for serving
Heat a grill to 350°F.
Mix all the ingredients except the bread in a large bowl. Pour the dip into a 9-inch square foil pan. Place on the grill, close the lid, and cook for 45 to 60 minutes, or until the mixture is bubbly and the cheese has melted through. Alternatively, you can heat in a slow cooker on low for 3 to 4 hours.
Serve with party rye bread slices or a loaf of rye bread torn into bite-sized chunks.
We catered an All Church Dinner for a country Catholic Church one Sunday noon. We got there on time, and I fired up the smoker with a brand-new load of hickory. Got it up to temp and put on the baked potatoes and smoked pork chops, then went inside to help get the serving area set up. When I came back out to check the smoker, black smoke was rolling out and the hickory—which I now know was green and wet—was just smoldering. I kicked on the propane burner, and we struggled to get back to temp. We finally got everything cooked, but of course the black creosote was all over the potatoes and pork chops. We were wiping off the black soot from the potatoes and pork chops as we served, telling the guests that this was our new Cajun Blackened recipe. Well, they loved it and came back for seconds, smiling with black teeth!
—4 Legs Up BBQ
KELLY AND RONI WERTZ, 4 LEGS UP BBQ
Our life in competition barbecue started in 2003. I, Kelly, had just finished building a second smoker and had been using it for a few weeks when I saw an ad for a KCBS contest in Omaha, Nebraska. We decided to take the kids and see what barbecue contests were all about. There was no sense in driving 300 miles without a smoker behind us, so we signed up. We still remember trying to get six full spareribs in that box for turn-ins that Saturday! We didn’t get a call and finished in the middle of the pack, but we met a lot of great people and have been hooked ever since.
From that humble beginning we started catering barbecue and then opened our first restaurant in an old gas station.
South Pork New York Strip Appetizers
Serves 10 to 12
Scott often makes this appetizer the night before or the day of the barbecue so he has more time to socialize with the guests. He advises that it’s a heavy appetizer, but so easy and delicious. It is also worthy of a starter before a formal sit-down dinner.
4 (12- to 14-ounce) New York strip steaks
Kosher salt
Obie-Cue’s Double Strength Garlic Pepper or your own favorite garlic pepper
Coarsely ground black pepper
Cayenne (optional)
4 tablespoons (1⁄2 stick) unsalted butter, melted
Small (slider) buns, for serving (optional)
Sprinkle the steaks with a nice coating of kosher salt and garlic pepper, followed by some black pepper. If you like your steaks with a little kick, dust them lightly with cayenne. Cover and refrigerate for at least 4 hours or overnight.
Before cooking the steaks, allow them to come up to room temperature. This may take up to 1 hour, depending on thickness.
Prepare a hot grill (500° to 550°F).
Place the meat on the grill and close the lid. The cooking time will vary depending on the type of grill you use and the distance between the grate and the fire and the thickness of the steaks. For rare steaks: Grill the first side for 4 minutes, turn, and grill for 3 minutes. For medium-rare steaks: Grill the first side for 5 minutes, turn, and grill for 4 minutes. For medium: Grill the first side for 6 minutes, turn, and grill for 5 minutes. If anyone wants well-done steaks, just make him a hamburger instead.
Remove from the grill and baste with melted butter. Allow to rest for 10 to 15 minutes on a warm plate before slicing. Slice 1⁄4 inch from the short side of the steak. Fan out for presentation, if you like, and serve with the juices or your favorite condiments on small slider buns, if using.
We had a sales meeting dinner at our house. People were there from all over the United States. I smoked ribs, chicken, pork, brisket, and brats. My wife made all the sides and dessert. Everyone was able to experience real Southern barbecue. It was a huge success, and no one left hungry!
—Scott Burton, South Pork
SCOTT AND SUZANNE BURTON, SOUTH PORK
We are a husband and wife team from Madison, Alabama. We started cooking at professional barbecue competitions in 2004. Our team name is South Pork because Scott loves the cartoon South Park and the only thing he knew how to cook then was pork. At our first contest at WhistleStop, we got fifth place in pork! We cooked six events that year and were hooked.
To date, we have competed in the United States as far west as Las Vegas, Nevada; as far east as Gaffney, South Carolina; as far north as Springfield, Kentucky; and as far south as Daytona Beach, Florida. We were part of Team ButtRub.com that competed at Grillstock in Bristol, England, and won King of the Grill in 2011. In eight years of cooking, we have racked up ten Grand Championships and fifteen Reserve Grand Championships. We feel that our success is largely due to cooking consistently across all four meats. In 2011, we competed in twenty-four Kansas City Barbeque Society (KCBS) contests with seventeen Top-10 finishes including six first place, two second place, and four third place, which earned us the award for KCBS Team of the Year in Chicken. We also finished twentieth overall out of more than 4,500 professional teams. We were third place in the 2011 Georgia BBQ Championship and second place in the 2011 Alabama Barbecue Association.
Smoky Jon’s Fiery and Frosty Chicken Salad
Serves 12 to 16
With its cool, creamy, spicy taste, this dish is a hit at any backyard barbecue. You can serve it as an appetizer on Ritz crackers or dinner rolls or as an entrée on croissants or bread. Smoky Jon likes to add a little romaine lettuce, Roma tomato, and scallion and serve it as a dinner salad.
2 pounds barbecued boneless, skinless chicken breasts, cut into 1⁄2-inch cubes
1⁄2 cup salad dressing, such as Miracle Whip
1 to 2 tablespoons cold 2% milk
2 to 3 teaspoons Walkerswood Jamaican Jerk Seasoning
2 to 3 tablespoons diced white onion
Small (slider) buns or crackers, for serving
In a large bowl, combine the chicken, salad dressing, milk, jerk seasoning, and onion and mix well. Chill for at least 1 hour before serving on buns or crackers.
The best backyard barbecue I ever hosted was on Father’s Day. The weather was perfect—70°F, sunny, with no wind. I had some prime tenderloin tails that had been dry marinating for 7 days, as well as my mother’s famous potato salad, my cold-smoked bacon baked beans, and my mother’s malted milk brownies on the menu. The company was great, and we all agreed that it was the nicest time we ever had at a backyard barbecue. It was a very special day for our family, and one I’ll never forget.
—Smoky Jon, Smoky Jon’s #1 BBQ
SMOKY JON, SMOKY JON’S #1 BBQ
I got involved in competition barbecuing because my family did a lot of backyard charcoal cooking and, while I loved the cooking, I found that I loved eating even more. One day almost 40 years ago, inspired by coverage of the Houston Livestock Show World’s Championship Bar-B-Que Contest, I called barbecue legend Billy Bones, who agreed to mentor me. Today I run an award-winning barbecue team, a catering service, a successful restaurant in Madison, Wisconsin, and a sauce business.
Wildcatters Salsa
Makes 8 to 10 cups
We give you fair warning that your palate should be as tough as a wildcatter to handle the level of fieriness in this salsa. If you like hot salsa that isn’t just hot, but is also big on flavor, here’s one you’ll make over and over again. No wonder it has won so many awards for the Wildcatters!
4 jalapeños, cored, seeded, and diced
4 serrano peppers, cored, seeded, and diced
2 Anaheim peppers, cored, seeded, and diced
1 yellow bell pepper, cored, seeded, and diced
1 orange bell pepper, cored, seeded, and diced
1 medium white onion, diced
1 medium red onion, diced
1 medium yellow onion, diced
8 Roma tomatoes, diced
1 (16-ounce) can diced tomatoes
1 (16-ounce) can pureed tomatoes
2 (16-ounce) cans crushed pineapple, drained
3 cloves garlic, pressed
Juice of 1 lime
2 tablespoons sugar
1 teaspoon ground cumin
1⁄2 teaspoon cayenne
1⁄4 cup chopped fresh cilantro
Tortilla chips, for serving
In a large bowl, combine all the ingredients except the cilantro and chips. Mix well. Refrigerate for approximately 1 hour, then add the cilantro and chill for 15 minutes more. Enjoy on your favorite chips.
Our best barbecue bash was on the 4th of July in 2009. The weather was good, the food was awesome, and our daughter’s boyfriend was going to propose to her—and everyone but she knew it. With cameras rolling, he got down on one knee and popped the question. Of course she said yes. There were cheers and tears.
—Jeff Brown, Wildcatters
