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An Excerpt From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
By Ardie A. Davis and Chef Paul Kirk
Andrew McMeel Publishing
Available on Amazon.com here.
Johny Harris Restaurant & Barbecue Sauce Company
1651 E. Victory Dr.
Savannah, GA 31404
Phil Donaldson, second-generation owner of Johnny Harris Restaurant & Barbecue Sauce Company, is one of the last true southern gentlemen. It is no surprise that the entire Johnny Harris restaurant exudes Phil's signature southern hospitality.
The restaurant has been a Savannah landmark and favorite eats place since the 1920s. You can get its history online or on-site, but what's best to do is get some Johnny Harris barbecue. We like the ribs, pulled pork, chicken, and all the sides at Johnny Harris.
We've been fans since we first tasted Johnny Harris Original sauce almost three decades ago. The sauce's full-bodied, intense flavor comes from the French-style reduction process, by which the sauce is simmered until it has about a third less volume than it started out with. This makes a rich, hearty compliment to the barbecue. A small portion is all you need.
Johnny Harris sauce also stars in the restaurant's Brunswick Stew. There is none better. Don't even think about substituting another sauce. Phil says this is "the main ingredient." so get the original Johnny Harris. If you're not in Savannah, order it online. Hats off and applause to Phil Donaldson for sharing this recipe!
Serves 10 to 12
1 Pound smoked pork, cooked and diced
1 pound smoked chicken, diced
1/2 teaspoon black pepper
1/2 teaspoon hot red pepper flakes
1 teaspoon hot sauce, or to taste
2 tablespoons minced onion
1 1/2 cups ketchup
3 cups diced, peeled, cooked potatoes
3 (15- to 16-ounce) cans niblet corn
1/2 cup prepared yellow mustard
2 tablespoons salt
1/2 cup white vinegar
Johnny Harris Original barbecue sauce, to taste.
Put all the ingredients in a slow cooker set to medium-low or in a Dutch oven over medium-low heat.
Cover and simmer until hot and bubbly, about 2 hours.
Taste and add more salt and/or hot sauce as desired.
Barbecued Rack of Lamb
Daisy May's BBQ USA
623 W. 46th St at 11th Ave.
New York, NY 10036
Chef Adam Perry Lang probably has the best pedigree of any chef we have run across in all of barbecue. He has proven himself in some of the greatest fine dining restaurants in the world and is now creating some of America's best barbecue at Daisy May's BBQ USA. If you can't make it down to the restaurant, and you're out and about in New York City, try one of the mobile barbecue carts located around the city.
The selections at Daisy May's are quite extensive. They include Texas chopped brisket and Carolina pulled pork sandwiches, chicken and rib combinations, and a thorough selection of soulful side dishes. Daisy May's BBQ is a deliciously different way to entertain. The barbecue rack of lamb is a perfect example of that difference.
2 tablespoons Worcestershire sauce
1/2 cup chopped sweet onion
10 cloves garlic, chopped
1 tablespoon fresh thyme leaves (about 10 sprigs)
1 tablespoon fresh rosemary leaves (about 10 sprigs)
2 tablespoon ancho chile powder
1 tablespoon black pepper
1 tablespoon hot red pepper flakes
2 (8-bone) racks American lamb
1/2 cup smoked paprika
1 tablespoons chili powder
2 tablespoons garlic salt
1 tablespoon lemon pepper
1/4 cup honey
1/2 cup barbecue sauce of your choice
1 clove garlic, grated
1/2 jalapeño pepper, grated
To make the marinade, puree the Worcestershire sauce, onion, garlic, thyme, rosemary, ancho chile powder, pepper, hot red pepper flakes, and 1/4 cup water in a blender. Set aside until ready to use.
Trim off as much fat from the lamb as possible, leaving the fat and meat in between the rib bones intact. Place the lamb racks in a resealable plastic bag large enough to hold them and pour in the marinade. Seal the bag and shake it around a little to coat the lamb with the marinade. Refrigerate 3 to 4 hours, or overnight.
Preheat a barbecue to 275 degrees F., using oak wood. Remove the racks of lamb from the refrigerator and wipe off most of the marinade with paper towels: it's OK to leave some on.
In a small bowl, combine the spice blend ingredients and sprinkle it all over the racks until the meat is thoroughly coated.
Place the seasoned lamb racks bone side down in the barbecue and cook over indirect heat until the meat registers 125 degrees F. on an instant-read thermometer, about one hour 15 minutes. While the lamb is cooking, combine the glaze ingredients. Remove the meat and coat with the glaze. Return the lamb to the barbecue and continue to cook for 20 minutes. Remove, wrap in plastic, and allow to rest for about 5 minutes. Cut into individual chops and season each chop individually with salt.