Tag Archives: Pipeline

The q

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.  

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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! 

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. 

5 cheese queso with fresh chips

Pickled Shrimp 
This recipe will make you slap you momma!

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.

Charcuterie Board with meats and cheese from around the worldAll 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. Smoked Brisket with JK’s Texas Brisket Sauce

German Potato Salad

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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. 

Lemon Pound Cake

Strawberry and Cream Cheesecake

Cantaloupe Ice Cream

If you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so.  For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others!  This is a one time offer!

The Rise of Redncek Chefs
The Rise of Redneck Chefs 2

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Shrimp Ettouffee ala JK

Ah, the joys of New Orleans! I have to admit that I have an affinity for this cuisine as I was raised on the Mississippi River which connects North to South and runs through Memphis. Growing up, I had the best of the city and the country, a bit like in the movie “A River Runs Through It”. Couple that with a good John Grisham novel and there you have it. Court Square in Memphis was a nice relaxing place in the middle of downtown, close to Symphony Hall and right across from Goldsmiths which Is now Macy’s.
Times change, people grow and I have the memories. When I begin to prepare this dish, I think of Willie Mae, our maid, that raised me in Memphis, Beale Street and a nice laid back afternoon.

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Beef and Sausage Gumbo

Way down yonder in New Orleans, the gumbo be good! I been making this gumbo for a long time and it good. So good in fact that it don’t take no hot sauce because it be plenty spicy.
There is a difference between Creole and Cajun cooking. The Creole is a combination of French, Spanish and American Indian cuisines and was developed in New Orleans. The Cajun style is from the bayous of Louisiana.
First off, for any good Creole or Cajun dish like this one has to make a good roux. The standard is one to one on the oil and the flour. I use everything from bacon grease, corn oil to butter and even use some of the fat from the roast in this one to give it an extra punch. To make the roux, I use a black cast iron skillet on medium to medium low heat. Heat the oil and for this one I used ¾ cup of oil to ¾ cup flour. The oil was a mix of bacon grease, beef fat and corn oil. Stir the mix frequently or use a whisk for about 30 minutes and don’t try to speed it up. It should be a medium to dark brown for that extra flavor.

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Ox Tails and Collared Greens

You don’t get much more into the soul food tradition than this! The oxtails used to be a throw away part of the animal but now are coming into prominence in good Southern Cuisine. I use fresh as possible and like sourcing from farm to table as I prefer to know where the foods I use come from.
5 pounds oxtails
10 pounds collard greens
10 pounds mustard greens
Salt
Pepper
Three hot red peppers
5 cloves fresh garlic, minced
1 large onion, diced
1 gallon of water to begin with

Wash the greens well in salt water. It usually takes two to three washings to get the grit off. Trim the leaves from the stems by pulling them off. I keep the stems for other uses.
Put the water on to boil with the oxtails in the pot. Add bacon or country ham to taste. When boiling, add the rest of the ingredients and reduce to a simmer for about two hours. Be sure and check the pot to add more water when needed. I sometimes use homemade chicken or beef broth to add more flavor to the dish.
When done, put the greens and oxtails in a big serving bowl and I serve the pot liquor on the side. The pot liquor is full of the necessary stuff for my joint lubrication and to cut down on that old arthritis pain. Adding fresh turmeric to the cooking pot also increases the medicinal quality of this great dish! I recommend it highly.