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Book Excerpt: America's Best BBQ PDF Print E-mail
Article Index
Book Excerpt: America's Best BBQ
Page 2
All Pages

An Excerpt From:

 

Best BBQ Cover

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

Copyright 2009

240 Pages

$19.95

ISBN 978-0740778117

Available on Amazon.com here.








Brunswick Stew
Johny Harris Restaurant & Barbecue Sauce Company
1651 E. Victory Dr.
Savannah, GA 31404
912-354-7810
http://www.johnnyharris.com
Phil Donaldson, second-generation owner of Johnny Harris Restaurant & Barbecue Sauce Company, is one of the last true southern gentleman. 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 1920. You can get it's 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 and 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 ha 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. Pil 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.
Jalapeno Hushpuppies
Rudy Mikeska's Bar-B-Q
300 W. 2nd St.
Taylor, TX 76574
800-962-5706 or 512-365-3722
http://mikeska.com
Say "Mikeska" to a native Texan, and the reply will be "barbecue". The Mikeska barbecue legacy began in the late nineteenth century, when a penniless family from Czechoslovakia moved to texas to build a better life. First there was farming, and then there was barbecue--barbecue on a massive scale through several restaurants run by Mikeska family members and through huge catering events in Texas, the rest of the United States, and abroad. This continues today with a third generation of Mikeskas, and a fourth generation waiting in the wings.
We didn't track down every restaurant in Texas run by a Mikeska, although we'd like to do that someday. Rather, we visited the restaurant, or cafeteria as it is sometimes called, in Taylor, the original Mikeska family home base. We found the ribs and brisket to be downright respectable-- tender and flavorful. We couldn't resist the friend catfish, which was good enough to make us plan to come back for more when we;re not on a barbecue mission (assuming our lives ever stop being one big barbecue mission!).
We could tell that in addition to the good food, a reason for the phenomenal success of the Mikeska barbecue empire is friendly service, We felt welcome there, although we were strangers and didn't mention we were there to consider putting Mikeska's Bar-B-Q in this book. Jalapeno Hushpuppies are a popular item on the Mikeska catering menu. We give you our version here.
Serves 6 to 8
2 cups yellow cornmeal
1 cup all-purpose flour
3/4 teaspoon seasoned salt
1/2 teaspoon cayenne
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped scalliona
1 or 2 jalapeno peppers
2 large eggs
1 cup buttermilk
2 tablespoons bacon grease
canola oil or lard, for deep frying
In a large bowl, mix the cornmeal, flour, seasoned salt, cayenne, baking powder, and baking soda until combined.
Add the scallions and jalapeno peppers and stir to combine.
Add the eggs, buttermilk, and bacon grease. Stir it all up until the flavors are thoroughly blended.
Heat the frying oil in a deep fryer to 350 degrees farenheight (or use a deep pot to measure the oil temperature with a deep-frying thermometer). When it's hot, use a tablespoon to drop your hushpuppies in. Allow them to brown on all sides. They will begin floating when done, after 5 to 7 minutes. Be careful not to overcook them.
Barbecued Rack of Lamb
Daisy May's BBQ USA
623 W. 46th St at 11th Ave.
New York, NY 10036
212-977-1500
http://www.daisymaysbbq.com
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.
Serves 6
Marinade
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
Lamb
1 (8-bone) racks American Lamb
Spice Blend
1/2 cup smoked paprika
1 tablespoons chili powder
2 tablespoons garlic salt
1 tablespoon lemon pepper
Glaze
1/4 cup honey
1/2 cup barbecue sauce of your choice
1 clove garlic, grated
1/2 jalapeno pepper, grated
salt
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 farenheight, 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 farenheight 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.
Jamaican Jerk Hog Wings
Gordon's on the Green
13500 Interurban Ave. South
Tukwila, WA 98168
206-267-7427
http://www.gordonsonthegreen.com
Several years ago, while Paul was traveling with Bob Lyon, the power who created the Pacific Northwest BBQ Association (PNWBA), Bob told Paul "Tonight we are going to have some of the best barbecue in the Pacific Northwest." That got Paul's attention. "Where?" he asked, as did Bob's wife, Sandra. "Gordy's Steak and BBQ Smokehouse in North Bend, Washington," Bob replied. They call it "a classy barbeque joint with great steaks." Gordy's was set on the edge of the fifth hole of the Cascade Golf Course, and it was indeed a classy barbecue joint. When Gordy's lease there expired, Gordon and his wife, Kathy, chose to move and change the name to Gordon's on the Green, located adjacent to another golf course, the Foster Golf Links municipal golf course. Like Ted's in Minneapolis (page 124), Gordon;s on the Green serves golfers and other hungry customers with cuisine worthy of a nineteenth hole, although the physical settings are very different.
In the starters chapter of this book you'll find a fantastic appetizer from old Gordy's Steak and BBQ Smokehouse, Volcanic Goat Cheese (page 16). Here's an unusual main dish from the new Gordon's on the Green. The pig wings are packed ham shanks from Farmland, trimmed down to a single boat with meat and fat. Gordon;s serves pig wings three ways-- in a classic Hunter Sauce with mashed potatoes, glazed in a spicy bourbon barbecue sauce, or as Jamaican Jerk Hog Winds, Gordy's says, "The one that works the best is the jerk we use as an appetizer in both the bar and the restaurant."
Marinade
1/3 cup fresh lime juice
1/4 cup dark rum
3 tablespoons firmly packed dark brown sugar
1 bunch scallions, both white and green parts, roughly chopped
4 cloves garlic, chopped
1 habanero or Scotch bonnet chile, stemmed, seeded, and minced, or 2 chiles if you want it hotter
1 tablespoon ground ginger
1 tablespoon ground allspice
1/4 teaspoon pumpkin pie spice
4 pork shanks
Fresh Fruit Salsa
1 cup diced watermelon
1 cup diced orange
1 cup diced pineapple
3 tablespoons chopped cilantro leaves, or more to taste
1/4 cup diced red onion
1/4 cup diced red pepper
1/4 cup light rum, or more to taste
2 tablespoons lime juice
3 tablespoons vegetable oil
1/4 cup dark rum
Put all the marinade ingredients in a food processor and pule to make slightly chunky sauce. Rub the jerk paste all over the pork shanks, cover, and refrigerate 2 to 24 hours.
To make the fresh fruit salsa, combine all of the salsa ingredients in a medium bowl and mix well. Cover and refrigerate for 45 minutes to 1 hour before serving.
To prepare the wings, you can saute or use the broiler. To saute, heat the vegetable oil in a large skillet over high heat until very hot. Place the shanks in the oil, always at a safe distance to avoid burns. Cook for 4 minutes in each side, or until the shanks lift from the pan without sticking and have reached an internal temperature of 150 degrees farnheight on an instant-read thermometer, 3 to 5 minutes. Deglaze the pan by adding the dark rum to the pan and stirring in in with the drippings. Pour the sauce over the shanks and serve.
To broil, place on a cookie sheet lined with parchment paper or aluminum foil and broil until well browned on all sides, 3 to 5 minutes. Drizzle with a little rum and se


Brunswick Stew

Johny Harris Restaurant & Barbecue Sauce Company

1651 E. Victory Dr.

Savannah, GA 31404

912-354-7810

http://www.johnnyharris.com


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

212-977-1500

http://www.daisymaysbbq.com

Lamb

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.


Serves 6


Marinade

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


Lamb

2 (8-bone) racks American lamb


Spice Blend

1/2 cup smoked paprika

1 tablespoons chili powder

2 tablespoons garlic salt

1 tablespoon lemon pepper


Glaze

1/4 cup honey

1/2 cup barbecue sauce of your choice

1 clove garlic, grated

1/2 jalapeño pepper, grated

salt


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.

 

 



 


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