Three Tasty BBQ Dishes To Make This Memorial Day Weekend
Last week, we introduced three new barbecue cookbooks that every enthusiast needs on their bookshelf. With the Memorial Day holiday fast approaching, we thought we’d share some delicious recipes from these books that you can make at home.
Here are three tasty dishes you’ll want to make this Memorial Day weekend.
Reprinted with permission from Award-Winning BBQ Sauces and How to Use Them by Ray Sheehan, Page Street Publishing Co. 2020. (Photo credit: Ken Goodman)
Slow-Smoked Memphis-Style Ribs by Ray Sheehan
The secret to perfecting these Memphis-style ribs is all in the sauce. You must cook them undisturbed for the first 90 minutes to develop the crust, then you can begin adding layers of flavor by mopping them every 45 minutes or so. Memphis ribs do not get wrapped during the smoking process, so it is important to keep them moist as they cook. View the recipe here.
Reprinted with permission from Mastering the Big Green Egg by Big Green Craig by Craig Tabor, Page Street Publishing Co. 2020. (Photo credit: Ken Goodman)
Mexican Street Corn by Craig Tabor
Street food is at its peak in popularity all over the world. Walking the streets sure would be better with some mobile food! Folding the husk back on an ear of corn acts like a built-in handle! View the recipe here.
Reprinted with permission from Showstopping BBQ with Your Traeger Grill by Ed Randolph, Page Street Publishing Co. 2020. (Photo credit: Ken Goodman)
Skillet Bourbon Brownies by Ed Randolph
These brownies are the perfect ending to a good cookout. Pellets make it so easy to get a fire going on your Traeger after you’ve done your cooking and shut off your smoker. You can throw these on the Traeger when everyone’s almost done eating to have right after the meal, or wait a bit and have them at the end of the night with some good bourbon or a cup of coffee. View the recipe here.
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Make sure you take a look at our featured book from Craig Tabor in our Watch/Listen/Read section below. If these recipes aren’t enough, check out our Recipe of the Week section for a special bonus recipe from Ray Sheehan that you won’t want to miss.
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
Here are the top recent barbecue news stories from around the country:
One easy way to stretch your barbecue is to put it in a tortilla with a few other ingredients. (Photo by Sean Ludwig)
With meat prices continuing to rise across the country, now’s a good time to look at creative ways to stretch your barbecue whether you are a business or making it at home. Daniel Vaughn of Texas Monthly outlines seven ways to stretch your smoked meats, including putting it in a bun, tortillas, or in a potato.
Speaking of expensive meat, there appears to be plenty of meat available from specialty food producers. However, the meat is much more pricey than the average.
Austin BBQ favorite Stiles Switch BBQ & Brew will soon open a second location in the Cedar Park neighborhood of Austin. The Stiles Switch team crew opened another restaurant called The Switch in 2018 but this new restaurant will carry the Stiles Switch name.
Popular South Carolina barbecue restaurant Home Team BBQ, which had to close its locations and lay off 400 employees due to coronavirus, has partially reopened four of its five locations. It has a reworked menu including “rib and pulled pork platters, take-and-bake nachos, taco kits, drink mixes for its signature Gamechanger cocktail.”
Oklahoma BBQ restaurants, like many around the country, are feeling the pain of the meat shortage with some unable to serve brisket for the first time in many years.
Rodney Scott, a nominee for the BBQ Hall of Fame this year, had intended to open a location of his whole hog restaurant in Atlanta in spring 2020. But that naturally was pushed back in the midst of the pandemic and is now slated to open in September.
Several Kansas City barbecue restaurants are preparing to reopen dining rooms soon, with many reconfiguring spaces to keep 6 feet or 10 feet between tables, reports KSHB.
Helberg Barbecue in Waco was recently profiled by KXXV and owner Phillip Helberg spoke about pandemic-related challenges and how the restaurant opened up the dining room to 25% capacity.
More than 70 years after Red Bridges Barbecue Lodge opened its beloved barbecue joint in Shelby, NC, a third generation is carrying on in the traditions of smoked meat.
The food court location for Texas hotshot Feges BBQ has been a “blessing and a curse,” writes J.C. Reid in the Houston Chronicle. The food court at Greenway Plaza, where the Feges operation is based, normally serves thousands of busy office workers for breakfast and lunch but during the pandemic the food court has closed.
Texas Monthly's Daniel Vaughn dived into the history of a 1942 cook-off in Borger, Texas that proved a welcome distraction for people feeling anxiety over World War II and looming meat shortages.
In a feel-good story this past weekend, Hip-hop legend Warren G spent Saturday smoking barbecue and feeding San Bernardino Valley College football players (who have been struggling) with the best meal most of them had since the pandemic shut things down.
Finally, if you’re looking for fun ideas to host a virtual BBQ with socially distancing friends this Memorial Day weekend, StyleCaster has seven ways you can do so.
Here are BBQ shows, podcasts, or books you should check out this week:
Greg Rempe of The BBQ Central Show was joined by a distinguished panel of guests from the Barbecue Hall of Fame nominating committee.
Watch: Meathead, The Pitmaster’s Podcast, and the Barbecue Hall of Fame Nominating Committee — The BBQ Central Show
Last week on The BBQ Central Show, host Greg Rempe was joined by Meathead from AmazingRibs.com. They discussed his repeat appearance on the semifinalist list for the 2020 Barbecue Hall of Fame. Next, Rusty Monson and Anthony Lujan from The Pitmaster’s Podcast dropped by to talk about their podcast and their participation in a recent Steak Cookoff Association event in Utah. In the second hour, Greg is joined by Daniel Vaughn, Ray Lampe, and Adrian Miller from the Barbecue Hall of Fame nominating committee to discuss the list of names of this year’s semifinalists and talk about their contributions to the live fire industry. Watch here.
Listen: J.C. Reid, Barbecue Columnist for the Houston Chronicle — Kevin’s BBQ Joints
In this episode of "10 Minutes With" Kevin chats with J.C. Reid, the barbecue columnist for the Houston Chronicle. They catch up, talk all things Houston barbecue in terms of what's going on during the pandemic, discuss how restaurants are pivoting to stay open and do business, and chat about Texas and Los Angeles barbecue. They also get into how you can help the restaurants and employees in need. Listen here.
Read: Mastering the Big Green Egg by Big Green Craig: An Operator's Manual and Cookbook — by Craig Tabor
In this stellar comprehensive guide, Craig Tabor lays out everything you need to know to conquer and perfect cooking with your Big Green Egg and teaches you firsthand how to become a pro. He shows you how to set up your Big Green Egg for success, from assembly, to maintenance, to lighting the coals just right for each recipe, ensuring the perfect temperature for the perfect cook. Once your fire is blazing, the real hard part begins: picking which recipe to try first! Go for comforting classics like Meat Candy (a.k.a. Pork Ribs) or Nashvegas Hot Grilled Chicken Sandwich. Try out meals with a twist like Sriracha Peach-Glazed Pork Chops or Jack Daniel’s Tennessee Honey–Glazed Cedar-Planked Salmon. Or, grill a variety of delectable dishes you never imagined you could, like Seafood Paella, Chicago-Style Deep-Dish Pizza or Maple Bacon Oatmeal Cookies. With Craig’s expertise guiding you, it’s only a matter of time before you become a master of the Big Green Egg. Buy it here.
Reprinted with permission from Award-Winning BBQ Sauces and How to Use Them by Ray Sheehan, Page Street Publishing Co. 2020. (Photo by Ryan Cooper)
Memphis Mop BBQ Sauce — Ray Sheehan
This Memphis Mop BBQ Sauce is sweet, tangy and packed with flavor. The secret to its success is that it is well balanced. It’s not overly sweet, nor is it too spicy. However, it has just the right combination of spices to give you a little kick at the end, leaving the flavors lingering on your palate and you wanting more. View the recipe here.
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See the full Smoke Sheet events calendar online here.
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