In the bag ... in the water ... in the pot ... on the counter ... and on my mind!
contest BEGIN! Super Bowl Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Memphis Dry Ribs and Nashville Hot Chicken
I decided to go to Tennessee to watch the big game. I'm glad I did, the food was great! Rendezvous-style Memphis dry ribs, Nashville hot chicken on buttermilk biscuits, creamed chard and mac n' cheese were on the menu.
Here's how it all went down:
Buttermilk biscuits
Whisk together:
- 2 c. all purpose flour
- 1 T. baking powder
- 1/2 t. salt
Add 1/3 c. butter (cut in pats) and cut together using a potato masher. The butter should end up the texture of pea gravel.
Mix in 3/4 c buttermilk and quickly knead the dough into a loose mass.
Roll the dough to about 3/4".
Cut the dough into ~2.5" circles and arrange them on a baking pan.
Bake at 450F for about 10 minutes, until golden brown.
Creamed chard
Put ~1lb. cleaned, de-veined, frozen chard in a heavy pot.
Cook on medium heat uncovered until most of the moisture is gone.
Fry one small onion (finely diced) in 2 T. bacon fat until nice and brown.
Stir in 1 T. flour and cook for a bit.
Whisk in 1/4 c. warm milk and 1/3 c. warm cream.
Stir and heat until thick.
Salt and pepper to taste.
Pour cream sauce over chard and mix.
Mac n' cheese
Make a roux with 2 T. butter and 2 T. flour.
Whisk in milk and cream (1:1) to make a thin white sauce.
Add 1 lb havarti cheese and melt while stirring.
Boil ~1/2 lb. penne until done.
Drain and combine with cheese sauce.
Place in a small greased baking dish and cover with bread crumbs and more small cubes of havarti.
Bake, covered at 350 until bubbly.
Uncover and broil for a bit to brown the top.
Memphis dry ribs
Cut a 3 lb slab of ribs in half and dry brine with about a tsp of salt. Let them sit for a few hours.
Make your rub:
4 T. paprika
2 T. garlic powder
2 T. goatsweed flakes
1 T. black pepper
1 T. ground yellow mustard
1 t. ground celery seed
1 t. oregano
1 t. thyme
1/2 t. ground allspice
1/2 t. ground coriander
In a small saucepan, combine:
2 T. rub ^
2 T. Texas Creek Chipotle barbecue sauce
1/4 c white vinegar
a splash of water
Heat to a simmer and stir a few times.
Kill heat a and set aside.
Start a bigass fire in your bullet smoker.
Place the ribs on the lower rack and cover. Part of the secret to good Memphis ribs is a good, hot, direct flame. None of this low and slow crap!
The melting fat drips onto the coals and the resulting smoke imparts that wonderful char broiled flavor to the meat. Keeping the meat well above the coals prevents them from getting overly flame-kissed.
After about 15 minutes, mop ribs and cover again. Repeatedly opening the smoker allows a big waft of air to fan the flames periodically. That extra blast of heat makes these ribs happen.
After another 15 minutes or so, mop again and flip.
Keep mopping and flipping over direct heat until a good bark and char develops.
Once they look sexy, put them on the uppper rack to finish cooking with less direct heat.
Pull ribs once they pass your doneness test (bend, toothpick, whatever...).
Cover with foil and keep warm until dinnertime.
Nashville hot chicken strips
Slice about 1.5 lb. boneless chicken breasts into fat fingers.
Dry brine with about a half tsp. salt and a small handful of cayenne flakes.
Combine in a ziploc bag:
1 c. flour
1 T. cayenne flakes
1 t. garlic powder
1t. oregano
2 T. cocoa powder (FOR THE WIN!)
1/2 t. black pepper
1/4 t. ground celery seed
Heat ~2" oil to 360F
After the chicken has brined for an hour or so, dredge it in the flour mix ^.
Let the strips sit for ~15 minutes to dry a bit.
Re-dredge.
Dip strips in egg wash:
1/2 c. milk
1 egg
1/2 T. Louisiana Habanero sauce
Drip off excess and dredge again.
Fry immediately, keeping oil above 360F.
Drain chicken strips.
In a glass bowl, combine 3 T. goatsweed powder and ~1/2 c. frying oil.
Microwave this ^ for a bit to make chile oils dissolve.
Dip fried chicken strips in oil to coat.
Open one biscuit and place it on a serving plate. Put a few hot chicken strips on the biscuit and garnish with okra pods (pickled with chiles and garlic). Slice ribs into two rib sections and put a few pieces on the plate. Dust with more rub if desired. Add a scoop each of mac 'n cheese and creamed greens and you have (what this Northerner imagines would be) a delicious, authentic Tennessee feast!
One of these days, I'm going to remember to add POL to another pic besides the ingredients pic. Until then...
I decided to go to Tennessee to watch the big game. I'm glad I did, the food was great! Rendezvous-style Memphis dry ribs, Nashville hot chicken on buttermilk biscuits, creamed chard and mac n' cheese were on the menu.
Here's how it all went down:
Buttermilk biscuits
Whisk together:
- 2 c. all purpose flour
- 1 T. baking powder
- 1/2 t. salt
Add 1/3 c. butter (cut in pats) and cut together using a potato masher. The butter should end up the texture of pea gravel.
Mix in 3/4 c buttermilk and quickly knead the dough into a loose mass.
Roll the dough to about 3/4".
Cut the dough into ~2.5" circles and arrange them on a baking pan.
Bake at 450F for about 10 minutes, until golden brown.
Creamed chard
Put ~1lb. cleaned, de-veined, frozen chard in a heavy pot.
Cook on medium heat uncovered until most of the moisture is gone.
Fry one small onion (finely diced) in 2 T. bacon fat until nice and brown.
Stir in 1 T. flour and cook for a bit.
Whisk in 1/4 c. warm milk and 1/3 c. warm cream.
Stir and heat until thick.
Salt and pepper to taste.
Pour cream sauce over chard and mix.
Mac n' cheese
Make a roux with 2 T. butter and 2 T. flour.
Whisk in milk and cream (1:1) to make a thin white sauce.
Add 1 lb havarti cheese and melt while stirring.
Boil ~1/2 lb. penne until done.
Drain and combine with cheese sauce.
Place in a small greased baking dish and cover with bread crumbs and more small cubes of havarti.
Bake, covered at 350 until bubbly.
Uncover and broil for a bit to brown the top.
Memphis dry ribs
Cut a 3 lb slab of ribs in half and dry brine with about a tsp of salt. Let them sit for a few hours.
Make your rub:
4 T. paprika
2 T. garlic powder
2 T. goatsweed flakes
1 T. black pepper
1 T. ground yellow mustard
1 t. ground celery seed
1 t. oregano
1 t. thyme
1/2 t. ground allspice
1/2 t. ground coriander
In a small saucepan, combine:
2 T. rub ^
2 T. Texas Creek Chipotle barbecue sauce
1/4 c white vinegar
a splash of water
Heat to a simmer and stir a few times.
Kill heat a and set aside.
Start a bigass fire in your bullet smoker.
Place the ribs on the lower rack and cover. Part of the secret to good Memphis ribs is a good, hot, direct flame. None of this low and slow crap!
The melting fat drips onto the coals and the resulting smoke imparts that wonderful char broiled flavor to the meat. Keeping the meat well above the coals prevents them from getting overly flame-kissed.
After about 15 minutes, mop ribs and cover again. Repeatedly opening the smoker allows a big waft of air to fan the flames periodically. That extra blast of heat makes these ribs happen.
After another 15 minutes or so, mop again and flip.
Keep mopping and flipping over direct heat until a good bark and char develops.
Once they look sexy, put them on the uppper rack to finish cooking with less direct heat.
Pull ribs once they pass your doneness test (bend, toothpick, whatever...).
Cover with foil and keep warm until dinnertime.
Nashville hot chicken strips
Slice about 1.5 lb. boneless chicken breasts into fat fingers.
Dry brine with about a half tsp. salt and a small handful of cayenne flakes.
Combine in a ziploc bag:
1 c. flour
1 T. cayenne flakes
1 t. garlic powder
1t. oregano
2 T. cocoa powder (FOR THE WIN!)
1/2 t. black pepper
1/4 t. ground celery seed
Heat ~2" oil to 360F
After the chicken has brined for an hour or so, dredge it in the flour mix ^.
Let the strips sit for ~15 minutes to dry a bit.
Re-dredge.
Dip strips in egg wash:
1/2 c. milk
1 egg
1/2 T. Louisiana Habanero sauce
Drip off excess and dredge again.
Fry immediately, keeping oil above 360F.
Drain chicken strips.
In a glass bowl, combine 3 T. goatsweed powder and ~1/2 c. frying oil.
Microwave this ^ for a bit to make chile oils dissolve.
Dip fried chicken strips in oil to coat.
Open one biscuit and place it on a serving plate. Put a few hot chicken strips on the biscuit and garnish with okra pods (pickled with chiles and garlic). Slice ribs into two rib sections and put a few pieces on the plate. Dust with more rub if desired. Add a scoop each of mac 'n cheese and creamed greens and you have (what this Northerner imagines would be) a delicious, authentic Tennessee feast!
One of these days, I'm going to remember to add POL to another pic besides the ingredients pic. Until then...
Wish I was having that for lunch ...
Nice looking plate HM01.
Hotlanta Spicy Shrimp and Cheese Grits W/ Smoked Tomato Gravy
I selected Atlanta, based on my love of Southern hospitality and cuisine and being a huge fan of shrimp and grits.
This is a dish that is made at South City Kitchen in Atlanta. I changed a couple of things
around to suit my tastes.
For dessert, what else says Atlanta or Georgia for that matter, other than fresh peach pie and ice cream?
Ice Cream
2 cups whole milk
1 1/2 cups Sugar
Pinch of salt
4 cups heavy cream
1 tbsp vanilla bean paste
1 tbsp vanilla extract
1/2 cup roughly chopped pecans
Whisk sugar in milk until sugar is dissovled. Add the cream, salt and vanilla and mix thoroughly.
Cover and refrigerate over night.
Add mix to ice cream maker and as it starts to firm up add pecans.
Transfer to airtight container and freeze.
Bourbon Whipped Cream
1 cup heavy cream
3/4 tsp sugar
1/2 tsp pure vanilla extract
1 tbsp bourbon
Add all ingredients to stand mixer and whip until firm peaks form in whipped cream.
Peach Pie
8-10 ripe but firm peaches
3/4 cup sugar
2 tsp tapioca
1/2 tsp cinnamon
Juice from half a lemon
Pie crust (I could tell you the recipe, but..)
1 egg for egg wash
Cut a cross in the bottom of each peach and blanch for about a minute. Transfer to ice bath and peel.
Slice peaches in to 11/2" to 3/4" slices. Add lime juice, sugar and tapioca and toss to incorporate.
Cover and let stand at room temp for 20-25 minutes.
Roll crusts and place bottom shell in pie pan. Put the top crust on a baking sheet and put in refrigerator.
Once peaches have macerated add mixture to pie pan. Cover with top crust and crimp edges to seal.
Brush with egg wash and cut several slits in top crust to allow to vent.
Bake at 400 degrees in convection oven for 20 minutes. After 20 minutes reduce heat to 375 and cover crust edges with foil.
Bake for an additional 25-30 minutes until crust is golden brown.
Smoked Tomato Gravy
2-3 tomatoes peeled and diced (About 2 cups)
3/4 stick of butter
2 cloves of chopped garlic
2 tsp paprika
1 tsp cayenne
1 tsp minced fresh thyme
1 1/2 cups AP flour
3 cups chicken broth
2 tsp Worcestershire sauce
Juice of a lemon
Salt and pepper
Cold smoke diced tomato in a shallow pan for 1-2 hours.
Saute onions, garlic and thyme in butter. Add spices
Stir the flour in and make a roux. Add a bit more butter if too dry.
Whisk wet ingredients in and simmer until starting to thicken up.
Use immersion blender and puree.
Spicy Shrimp and Cheese Grits
3 cups chicken broth (enough for 8 people, adjust accordingly)
3 cups half & half
1 1/2 cup stone ground grits *Not instant or quick
1 1/2 tsp salt
2 tsp fresh gound pepper
4 tbsp butter
2 cups shredded sharp cheddar
1 1/2 lbs shrimp
1/2 cup country ham pieces
4 cloves garlic chopped
3/4 cup poblano chopped
2 jalapenos chopped
2 tbsp Dee Roo Rocket Sauce
2 tbsp EVOO
Chocolate habanero powder, paprika, salt and pepper to taste.
Add liquid and salt to pot and bring to boil. Reduce heat to a simmer and slowly whisk in grits.
Continue to simmer and whisk for 20-25 minutes until thickened.
Add butter, hot sauce and pepper. Stir until butter is melted.
Add cheese and stir until melted. Keep warm until ready to serve.
Season shrimp with pepper powders, salt and pepper to taste.
Cook ham until done. Add peppers, onion and garlic and sautee in EVOO for a couple of minutes until peppers start to soften.
Add shrimp and cook until just starting to turn pink. Pour in a couple of cups of smoked tomato gravy.
(Add a little more chicken broth if gravy thickens too much)
Simmer all until shrimp are completely cooked.
Spicy Shrimp and Cheese Grits. Served with Atlantas own Sweetwater 420 Extra Pale Ale
Peach Pie with Bourbon Whipped Cream, Spicy Pecan Ice Cream and a glass of Sweet Tea
I selected Atlanta, based on my love of Southern hospitality and cuisine and being a huge fan of shrimp and grits.
This is a dish that is made at South City Kitchen in Atlanta. I changed a couple of things
around to suit my tastes.
For dessert, what else says Atlanta or Georgia for that matter, other than fresh peach pie and ice cream?
Ice Cream
2 cups whole milk
1 1/2 cups Sugar
Pinch of salt
4 cups heavy cream
1 tbsp vanilla bean paste
1 tbsp vanilla extract
1/2 cup roughly chopped pecans
Whisk sugar in milk until sugar is dissovled. Add the cream, salt and vanilla and mix thoroughly.
Cover and refrigerate over night.
Add mix to ice cream maker and as it starts to firm up add pecans.
Transfer to airtight container and freeze.
Bourbon Whipped Cream
1 cup heavy cream
3/4 tsp sugar
1/2 tsp pure vanilla extract
1 tbsp bourbon
Add all ingredients to stand mixer and whip until firm peaks form in whipped cream.
Peach Pie
8-10 ripe but firm peaches
3/4 cup sugar
2 tsp tapioca
1/2 tsp cinnamon
Juice from half a lemon
Pie crust (I could tell you the recipe, but..)
1 egg for egg wash
Cut a cross in the bottom of each peach and blanch for about a minute. Transfer to ice bath and peel.
Slice peaches in to 11/2" to 3/4" slices. Add lime juice, sugar and tapioca and toss to incorporate.
Cover and let stand at room temp for 20-25 minutes.
Roll crusts and place bottom shell in pie pan. Put the top crust on a baking sheet and put in refrigerator.
Once peaches have macerated add mixture to pie pan. Cover with top crust and crimp edges to seal.
Brush with egg wash and cut several slits in top crust to allow to vent.
Bake at 400 degrees in convection oven for 20 minutes. After 20 minutes reduce heat to 375 and cover crust edges with foil.
Bake for an additional 25-30 minutes until crust is golden brown.
Smoked Tomato Gravy
2-3 tomatoes peeled and diced (About 2 cups)
3/4 stick of butter
2 cloves of chopped garlic
2 tsp paprika
1 tsp cayenne
1 tsp minced fresh thyme
1 1/2 cups AP flour
3 cups chicken broth
2 tsp Worcestershire sauce
Juice of a lemon
Salt and pepper
Cold smoke diced tomato in a shallow pan for 1-2 hours.
Saute onions, garlic and thyme in butter. Add spices
Stir the flour in and make a roux. Add a bit more butter if too dry.
Whisk wet ingredients in and simmer until starting to thicken up.
Use immersion blender and puree.
Spicy Shrimp and Cheese Grits
3 cups chicken broth (enough for 8 people, adjust accordingly)
3 cups half & half
1 1/2 cup stone ground grits *Not instant or quick
1 1/2 tsp salt
2 tsp fresh gound pepper
4 tbsp butter
2 cups shredded sharp cheddar
1 1/2 lbs shrimp
1/2 cup country ham pieces
4 cloves garlic chopped
3/4 cup poblano chopped
2 jalapenos chopped
2 tbsp Dee Roo Rocket Sauce
2 tbsp EVOO
Chocolate habanero powder, paprika, salt and pepper to taste.
Add liquid and salt to pot and bring to boil. Reduce heat to a simmer and slowly whisk in grits.
Continue to simmer and whisk for 20-25 minutes until thickened.
Add butter, hot sauce and pepper. Stir until butter is melted.
Add cheese and stir until melted. Keep warm until ready to serve.
Season shrimp with pepper powders, salt and pepper to taste.
Cook ham until done. Add peppers, onion and garlic and sautee in EVOO for a couple of minutes until peppers start to soften.
Add shrimp and cook until just starting to turn pink. Pour in a couple of cups of smoked tomato gravy.
(Add a little more chicken broth if gravy thickens too much)
Simmer all until shrimp are completely cooked.
Spicy Shrimp and Cheese Grits. Served with Atlantas own Sweetwater 420 Extra Pale Ale
Peach Pie with Bourbon Whipped Cream, Spicy Pecan Ice Cream and a glass of Sweet Tea
It was delicious. This one is a keeper for sure!
BOOM.
HnB, I would do horrible, horrible things just for a chance to smell that meal.
Atlanta gave away the win last night.
Looks like they gave it to HopsNBarley!
AMAZING!
Looks like they gave it to HopsNBarley!
AMAZING!
Maybe next year if we do something similar we have all the AFC teams showdown and the NFC teams show down and the champ of each division face off? Maybe the NFC champ wont blow a 28 point...i mean voting lead?
Oh wow Hyper's entry up to too damn!
I'm going to be racing the clock late tonight, LOL ...
9 people have PMed me their official entries, thanks! Who is not playing nice with me?? 
hmmm ... no idea!?! ...
Sounds like a combo of hogleg's firewall and grant's upload host. Or clear your cache hog.
- Status