Chapter 7: When you’ve eaten your way through this chapter you’ll never again think—if you ever mistakenly did—that championship barbecuers live, breathe, cook, and eat only meat. The recipes we selected for this chapter run the gamut from easy to complex and light to robust. As with the recipes in other chapters, some are prepared indoors, some outdoors, and some both indoors and out. All are served by our champions in their own backyards.
All who knew Big Will Wright of Topeka, Kansas, still mourn his untimely death. As a fond remembrance of and tribute to him, we have shared the famous cheesecake recipe that he donated for the Kansas City Barbeque Society Cookbook, 25th Anniversary Edition. The recipe is introduced with recollections shared by Marty Lynch, Big Will’s barbecue cooking contest teammate.
We can’t imagine a barbecue cookbook without a fruit salad. It’s a cool, refreshing ending to a big meal on a warm summer night. So, due to popular demand from the Kansas City Barbeque Society Cookbook, 25th Anniversary Edition, Rosemary Morrow, of AM & PM Smokers, gave us her recipe. Likewise, for most barbecue champs, fruit cobbler is always on the Top-10 favorites list. We guarantee that when you taste Paul Schatte’s peach cobbler you’ll know why!
To add citrusy zest to your backyard barbecue, we recommend Que’s Your Daddy Triple-Layer Lemon Cake. When life gives you lemons, make this cake instead of lemonade!
Thanks to Rich and Bunny Tuttle, you can surprise your guests with a dessert that is likely to be a totally new surprise: Blueberry Wontons.
You might be surprised to see that dessert can be cooked on a grill, but once you’ve tried Chef Paul’s Fluffy Turtles and grilled pound cake, you may never go back to baking. As an added bonus, the dessert chef can stay outside where the action is.
Get ready to wow yourself and your guests. These dishes are good enough to merit an outdoor party on their own!
Big Will’s Triple-Chocolate Cheesecake
Makes 1 (9-inch) cheesecake
Big Will was a professional chef who excelled in life as well as the kitchen. He didn’t just talk the Golden Rule; he exemplified it. And his culinary creations were so delicious that they were acts of kindness for body and soul. When Big Will said, “I’ll bring cheesecake to the barbecue,” we smiled in anticipation. His cheesecakes were always over the top in quality and flavor. It doesn’t surprise us at all that the very first time he entered this Triple-Chocolate Cheesecake in the dessert category at the American Royal Open, it got a perfect 180. His teammate Marty told us, “When they called our team name to come up and claim First Place in Dessert, Will yelled ‘YES’ and floated up to the stage!” Treat yourself to a taste of barbecue history, kindness, and one of the best cheesecakes you’ll ever serve in your backyard or anywhere else!
CRUST
3 cups Oreo cookie crumbs
1⁄4 cup sugar
8 tablespoons (1 stick) butter, melted
FILLING
3 (8-ounce) packages Philadelphia cream cheese (don’t skimp), softened
1 (8-ounce) package mascarpone cheese, softened
2 (14-ounce) cans Eagle brand sweetened condensed milk
1 cup Hershey’s chocolate syrup
1 cup Hershey’s unsweetened cocoa powder
1⁄2 cup Ovaltine mix
1 cup sugar
2 tablespoons vanilla extract
3 large eggs
Preheat the oven to 350°F. To make the crust, combine the cookie crumbs, sugar, and melted butter in a large bowl and mix with your hands until the cookie crumbs start to get sticky, then press the mixture into the bottom of a 9-inch springform pan or silicone cake pan. Bake for 10 minutes; remove from the oven and cool on a wire rack.
Reduce the oven temperature to 300°F. To make the filling, place the cream cheese and mascarpone cheese in a stand mixer fitted with a paddle attachment and mix until smooth. Add the sweetened condensed milk, chocolate syrup, cocoa powder, Ovaltine, sugar, and vanilla; mix until incorporated. Add the eggs, one at a time, incorporating each one thoroughly before adding another. Mix for 10 minutes at low speed, scraping the bowl often. Pour the filling into the pan and bake for 1 hour and 20 minutes.
Turn off the oven, but let the pan cool in the oven for 1 hour. After the cheesecake cools, place it in the freezer to chill for at least 4 hours or overnight. Remove the cheesecake from the pan while frozen and allow it to sit for 20 minutes before slicing.
WILLIAM WRIGHT, WILL DEAL CATERING AND BBQ COMPANY
The barbecue world lost Big Will to heart failure on April 29, 2010. As a tribute to him, we pulled this from the Kansas City Barbeque Society Cookbook, 25th Anniversary Edition, which was released a few days after his death. We are using it with permission because it brings back so many memories that we just had to include it here.
Rosemary’s Fruit Salad
Serves 10 to 12
Rosemary Morrow, of AM & PM Smokers, is Phil Morrow’s wife and partner for life. This easy, delicious combination of peach, pineapple, Mandarin oranges, strawberries, and bananas is never left begging at the end of the Morrows’ backyard barbecues, even when everyone has eaten so much barbecue that they thought they couldn’t possibly eat another bite of anything. Rosemary always proves them wrong!
1 (21-ounce) can peach pie filling
1 (20-ounce) can pineapple chunks, drained
1 (11-ounce) can Mandarin oranges, drained
1 (16-ounce) package frozen strawberries or fresh strawberries (about 1 cup sliced)
2 medium bananas
In a large serving bowl, combine the peach pie filling, pineapple chunks, mandarin oranges, and strawberries; mix well and refrigerate overnight. Right before serving, slice the bananas, add them to the mix, and stir.
Paul Schatte’s Head Country II Peach Cobbler
Serves 8
The first dish that comes to mind when nine out of ten barbecuers hear the word dessert is fruit cobbler, and peach cobbler is always a favorite. Easy to fix and ever a hit at a backyard barbecue. “This dessert will be the ultimate complement to any homestyle barbecue meal,” Paul assured us. We tried it, and we heartily agree!
2 cups fresh peaches, peeled, pitted, and cut into wedges
4 tablespoons (1⁄2 stick) butter
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
3⁄4 cup milk
Vanilla ice cream, for serving
Preheat a smoker or oven to 350°F.
When cooking on the smoker, Paul likes to use a cast-iron skillet. You can also use an aluminum pan. Preheat the skillet, then lay the peaches in the skillet.
Melt the butter in a 1- or 11⁄2-quart saucepan. In a medium mixing bowl, combine the flour, sugar, baking powder, vanilla, and milk and stir to make a batter. Pour the batter into the melted butter, but do not stir. Pour this mixture directly over the fruit—again do not stir. Cover the pan with foil and cook for 1 to 11⁄4 hours. After 1 hour, check with a toothpick to see if it comes out clean. If not, cook for 15 minutes more, or until done. Top with vanilla ice cream.
Que’s Your Daddy Triple-Layer Lemon Cake
Makes 1 (8-inch) round 3-layer cake, serves 12
The lemon curd filling and light lemon cream cheese frosting make this three-layer cake from Que’s Your Daddy burst with flavor. You can use a decorator tip to add a fancy touch to the frosting or simply garnish it with slices of fresh lemon. Either way, it’s a summertime favorite, great for special occasions!
LEMON CURD
3 large egg yolks, lightly beaten
1⁄2 cup granulated sugar
1 tablespoon cornstarch
11⁄2 teaspoons finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
3 tablespoons water
4 tablespoons (1⁄2 stick) butter, softened and cut into small chunks
CAKE
21⁄3 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 cup (2 sticks) butter, at room temperature
2 cups sugar
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 large eggs
1 cup buttermilk
FROSTING
2 (3-ounce) packages cream cheese, softened
8 tablespoons (1⁄2 stick) butter, at room temperature
2 teaspoons freshly squeezed lemon juice
41⁄2 to 43⁄4 cups confectioners’ sugar
2 teaspoons finely grated lemon zest
Make the lemon curd: Place the egg yolks in a medium mixing bowl and set aside. In a small saucepan over medium heat, combine the sugar and cornstarch. Stir in the zest, juice, and water. Cook and stir until thickened and bubbly. Gradually stir about half of the hot lemon mixture into the egg yolks, working slowly so the eggs don’t cook enough to scramble. Return the egg yolk mixture to the saucepan. Cook and stir over medium heat until the mixture comes to a gentle boil. Cook and stir for 2 minutes more. Stir in the butter until melted. Remove from the heat. Transfer to a bowl, cover the surface with plastic wrap, and chill for 1 hour.
Make the cake: Preheat your cooker (or oven) to 350°F. Grease and lightly flour three 8-inch round cake pans; set aside.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, zest, and juice and beat until combined, scraping the sides of the bowl occasionally. Add the eggs, one at a time, beating well after each addition. Alternatively add the flour mixture and buttermilk, beating on low speed after each addition just until combined. Pour the batter into the prepared pans, spreading evenly. Bake for 28 to 32 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from the pans and cool completely on the racks.
Make the frosting: In a medium mixing bowl, combine the cream cheese, butter, and lemon juice. Beat with an electric mixer on low to medium speed until light and fluffy. Gradually add the confectioners’ sugar, beating until the frosting is of spreading consistency. Stir in the zest.
To assemble: Turn 2 cake layers bottom side up and spread each with lemon curd. Place the third layer bottom side up on a serving plate. Turn one layer with lemon curd over and stack it curd side down on the plated layer. Repeat with the top layer, curd side down. Frost the top and sides.
Who Are Those Guys? Smoked Pecan Squares
Makes 16
A recipe by Barefoot Contessa Ina Garten was George’s original inspiration for this recipe. He has made it many times in his home oven, as well as his barbecue smoker, with great success. He told us that his guests like it best when the pecan squares are smoked. Sometimes he smokes extra pecans to sprinkle on top and to store in an airtight container for enjoying on top of ice cream.
CRUST
21⁄2 cups (5 sticks) unsalted butter, at room temperature
3⁄4 cup granulated sugar
3 large eggs
3⁄4 teaspoon vanilla extract
41⁄2 cups all-purpose flour
1⁄4 teaspoon sea salt
1⁄2 teaspoon baking powder
TOPPING
2 cups (4 sticks) unsalted butter
1⁄2 cup honey
1⁄2 cup maple syrup
3 cups firmly packed brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 pounds chopped pecans (see Notes)
1⁄4 cup heavy cream
Preheat your smoker (or oven) to 350°F. Lightly butter a 9 by 12-inch aluminum pan (i.e., a half pan).
Make the crust: Beat the butter and sugar with an electric mixer on medium speed until fluffy, 2 to 3 minutes. With the mixer running, add the eggs, one at a time, and the vanilla and mix well.
Sift the flour, salt, and baking powder together, then add them to the batter and beat with the mixer on low speed until just mixed. Dump the mixture into the prepared pan. The batter will be very sticky. Press the mixture into the bottom of the pan. It helps to lightly sprinkle your hands and the top of the batter with flour. Bake for 15 minutes, or until the crust is hardened but not brown. Let cool, but leave the smoker or oven at 350°F.
Make the topping: Combine the butter, honey, maple syrup, brown sugar, and both zests in a large cast-iron skillet. Heat over low heat until the butter melts and the ingredients are combined, stirring often with a wooden spoon. Increase the heat and let boil for 3 minutes, stirring often. Remove from the heat, add the pecans, and gently stir in the cream.
Pour the filling over the crust, smooth it out, and bake for 25 to 30 minutes, or until the filling is set. Let cool completely in the pan.
Cover and chill, then cut into squares and serve.
Notes: For an interesting variation, try using walnuts or a mix of pecans and walnuts. Peanuts work well too.
You can drizzle the squares with chocolate or caramel after plating to gussy them up, or you can even try dipping half the square into a mix of melted chocolate.
Wrapped tightly in plastic wrap, the squares will keep for a week or so in the refrigerator.
GEORGE HENSLER, WHO ARE THOSE GUYS?
Who Are Those Guys? is a group of 5 friends who enjoy each other’s company and are always looking for a good excuse to get together, burn some meat, and drink a few cold, tasty beverages. Cooking at a barbecue competition proved to be a perfect venue for their shenanigans. During their first 3 years on the competition circuit, the gang surprised many, including themselves. They learned a lot, improved their methods, met a lot of fine folks, and made more than a few very good friends—all while having some fun and eating some tasty barbecue from time to time. Cooking a total of 18 contests in their first 3 years, the team received a total of 35 calls to the stage. Their awards have included first-place calls in ribs, chicken, and brisket, as well as 3 reserves and 1 grand championship.
The Baron’s Grilled Pound Cake with Sour Cherry and Pecan Ice Cream
Serves 8
Chef Paul comes from a big family—five sisters and a brother, besides Paul. They get together for all of the holidays and several times during the summer. This is one of his family’s favorite desserts for summer get-togethers. P.S. He cut down the recipes for you; they usually make at least three pound cakes at a time!
3⁄4 cup dried sour cherries
1 cup boiling water
11⁄2 pints vanilla ice cream, slightly softened
Heaping 1⁄4 cup coarsely chopped semisweet chocolate
1⁄3 cup pecans, toasted and coarsely chopped
1 (1-pound) loaf pound cake
4 tablespoons (1⁄2 stick) unsalted butter, melted
1⁄4 cup brandy
Place the cherries in a medium bowl. Pour the boiling water over them and set aside until softened, about 10 minutes. Drain; pat dry.
Place the ice cream in a large bowl. Mix in the cherries, semisweet chocolate, and pecans. Cover and freeze until firm, about 2 hours.
Heat a grill to medium. Cut the pound cake into 16 1⁄2-inch slices. Brush both sides of each cake slice with melted butter. Grill the slices until lightly toasted, about 30 seconds per side. Place 2 cake slices each on 8 dessert plates. Place 1 scoop of ice cream atop each plate of cake slices. Drizzle 11⁄2 teaspoons of brandy over each serving.
Marty Lynch’s Gaelic Cream
Serves 2 to 4, depending on your level of thirst
You can start a new after-dinner tradition with an Irish accent when you serve this Gaelic Cream from Marty after a barbecue feast in your backyard. It’s a perfect sweet ending to a memorable meal.
1 (14-ounce) can sweetened condensed milk
11⁄2 cups heavy cream
41⁄2 teaspoons chocolate syrup
3⁄4 cup Irish (or other) whiskey
In a blender, combine all the ingredients and blend on medium speed until thoroughly mixed. Cover and refrigerate until ready to serve, then mix again and serve over ice.
The Baron’s Fluffy Turtles
Makes 24 to 48 pieces
This recipe evolved from the classic fluffernutters. You might think it’s for the kids, but you’ll be surprised by how many adults you’ll have to fight off so there are enough for the kids. While technically they don’t include pecans, we still like to call them Fluffy Turtles.
12 (10-inch) flour tortillas
1 (16-ounce) jar plain peanut butter
2 (7- to 71⁄2-ounce) jars Marshmallow Fluff
High-heat cooking spray
1 (12-ounce) package mini chocolate chips
1⁄2 cup chopped pecans
1 (20-ounce) jar caramel sauce (see Note)
Preheat your grill to medium-hot.
Spread 6 of the tortillas with peanut butter and the other 6 tortillas with Marshmallow Fluff.
Spray the grill with high-heat cooking spray or use tongs to rub a clean cloth coated with vegetable oil over the grates. Place one of each of the tortillas, peanut butter or Fluff up, on the grill. Don’t try to do more. Heat until warm, 2 to 3 minutes. Sprinkle with chocolate chips and pecans, and drizzle with caramel sauce on the peanut butter side. Flip the marshmallow tortillas on top of the peanut butter tortillas.
Set aside on a cutting board to cool. Repeat with the remaining tortillas. Cut the cooled Fluffy Turtles into quarters or eighths, as desired, and serve.
Note: We prefer Smucker’s squeezable caramel topping over any of the others out there, but by all means use your favorite. We also use homemade, which is even better if you want to go to the trouble.
KCass Blueberry Wontons
Serves 8 to 10
Nothing says summer like fresh blueberries. If a pie seems like too much trouble, these easy blueberry wontons will be a popular dessert option at your house from now on. Rich and Bunny adapted this filling from one they got from Chef Paul. It is always a huge hit at their annual Tamale Party and backyard barbecues.
FILLING
1 (8-ounce) package cream cheese, softened
1⁄2 cup crushed fresh blueberries
1 (1-pound) package wonton wrappers (24 to 36)
1 to 2 tablespoons confectioners’ sugar
Fresh blueberries, for topping
Preheat the oven to 350°F or heat a grill to the same temperature for indirect cooking. Coat a baking sheet (or 9 by 12-inch aluminum pan, or half pan) with nonstick cooking spray.
Place the cream cheese and crushed blueberries in a medium bowl and mix well.
Place a little of the filling in the center of each wonton wrapper and fold up (crab rangoon style) to cover the filling. Place the filled wontons about 2 inches apart on the prepared pan. Bake until they start to brown, about 10 minutes.
Let cool, then sprinkle with confectioners’ sugar and blueberries before serving.
Seriously BBQ Tongue-Melting Chocolate Parfait
Serves 6 to 8
Jeremy’s chocolate parfait does more than melt on your tongue. The chocolate, blended with egg yolks, butter, cream, and a quality liqueur, will have your guests wishing they had saved more room for dessert. This dessert is perfect at home, at a formal banquet, or at a backyard barbecue. If it seems too formal for your party, serve it in individual small canning jars. Note: The eggs are not cooked enough to pass muster with the U.S. FDA. You can substitute pasteurized eggs to be totally safe.
8 ounces chocolate (60 to 70 percent cocoa)
4 large egg yolks
4 tablespoons (1⁄2 stick) unsalted butter, melted
11⁄4 cups heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons of your favorite liqueur, such as Grand Marnier or Armagnac
Melt the chocolate in the top of a double boiler. Set aside.
In a medium bowl, beat the egg yolks, then gently add the melted butter. Fold in the melted chocolate. Chill for at least 1 hour before serving.
In a medium mixing bowl, combine the cream, vanilla, and liqueur. Whip with an electric mixer on medium speed until soft peaks form.
Layer the chocolate and whipped cream in serving dishes or parfait glasses.
