|
Kent's Heaven & Hell
Dip
The Deck Chef Kent Whitaker
2
cups sour cream
1/3
cup Hot Sauce
1/4
cup chopped onion
1
tablespoon sugar
1
tablespoon bacon bits
1
teaspoon minced garlic
Mix all cover and chill. Add
some chopped banana peppers for added heat!.
Chezzy Cheese Dip
The
Deck Chef Kent Whitaker
16
oz cheese (Velveeta)
4
oz cream cheese
1/4
cup milk
1/4
cup taco sauce
2/3
cup diced tomato
salt
pepper to taste
Slowly melt cheese in microwave. Stir in milk and cream cheese. More milk may
be required to soften. Add remaining ingredients and stir. FOR ADDED FLAVOR add
some left over chili or taco filling!
Jalapeno Shrimp Pops
The
Deck Chef Kent Whitaker
This
recipe is made easy with store bought shells and minced peppers from
a jar! You can substitute fat free cream cheese if desired as well.
2
boxes frozen mini pastry shells
1/2 -2/3 cup frozen mini / salad shrimp
1/3 cup diced onion
2 tablespoons diced jalapeno peppers
I pack cream cheese
1/3 cup real bacon bits
hot sauce as desired
Combine all ingredients in a bowl except for shells. Mix well and
spoon equal amounts of filling into shells. Bake at 375 degrees
until filling turns a light golden color.
Easy
Skewer Maple Chicken
Here is an easy
dish that can be made with little prep and cleanup time.
Take a few chicken breasts and slice down the
middle. Don't cut the all the way in half. Leave about 1/2 inch. Stretch the
chicken apart like it is doing the splits. Pierce with a skewer. Marinate in 1/4
cup maple syrup and 1/4 cup hot sauce and 1/4 cup vinegar for 2 hours. Then
place on
a hot grill. Turn a few times until done. While the chicken is cooking mix a
small amount of lemon juice, ginger and soy sauce in a bowl with some diced
onion. Just before you take the chicken off the grill lightly baste with the
sauce. ATTABABY!!!!
From Smoke IN The Mountains
PBR BRATS
The
Deck Chef Kent Whitaker
Many
of my buddies know my fond taste for an ice cold Pabst! You can sub your
favorite beer if you must!
1
can Pabst Blue Ribbon
1
tablespoon brown sugar
1
tablespoon hot sauce
1
sliced onion
1
sliced green pepper
some
water
some
buns
some
brats!
salt
pepper to taste
Combine the PBR, sugar, hot sauce in a
pot and bring to a boil. When brats puff up toss in onion and peppers. Remove
brats to the grill and brown until golden. Keep the veggies in the PBR for a bit
then grill if desired to brown up. Combine everything on a bun, top with some
mustard or something and eat it during the game!
From
Checkered Flag Cooking
Stump On Sports Turkey Chili
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
1 pound ground turkey
1 tbsp. kosher salt
1 1/2 tbsp. olive oil
2 cans black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 (20-oz.) can tomato sauce
1 cup water
2 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon allspice
1 tablespoon your favorite BBQ rub
1 dash cinnamon
Brown turkey in olive oil. Add the salt and peppers just before the meat is completely browned. Drain. In a large stockpot, add the browned turkey, peppers, beans, tomato sauce and water. Stir and bring to a near boil. Add the rest of the spices one at a time, stiring them in completely before adding the next. Reduce heat, cover pot and simmer 4 to 5 hours. For best results, make chili a day ahead of time and leave it overnight in the refrigerator. Then reheat it the next day. Serve with cornbread or crackers, sour cream and shredded cheese.
By Scott Herpst – Walker County Messenger, Georgia
From The Georgia Hometown Cookbook
Grilled BBQ Pork Chop Sandwich
1 pound thin sliced pork chops
1 cup favorite barbecue sauce
1 sliced green pepper
1 slice yellow pepper
1 cup slice Vidalia onion
In a bowl combine the pork chops and barbecue sauce. Grill along side with the veggies and serve hot on buns.
From
the Georgia Hometown Cookbook
Crocked Pulled Pork Barbecue
How simple is this. I know this is not like smoking some pork with hickory wood, but this recipe is pretty darned good and very easy to make.
1 pork roast
1 tablespoon lemon juice
1 small onion, chopped
1 tablespoon brown sugar
1/4 cup minced Vidalia onion
1 bottle barbecue sauce
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 cup water
Combine everything in a large crock pot except the water. Add about half of the water, cover and cook on high for about 3 hours. Depending on your crockpot and how many times you open the lid, you may need to add the rest of the water, but most likely not. As roast cooks you will be able to shred with a fork. When completely shredded cook for an additional 30 minutes. Serve hot. Cooking time can vary from 3 –5 hours depending on your crock pot and the size of the roast.
Kents
Secret Tailgate Grilled Pork Ribs
2 slabs pork ribs
Favorite marinade
1 pack chili seasoning mild
Remove the back membrane from the underside of the ribs. Coat evenly with your favorite marinade and rub both slabs with equal amounts of the chili seasoning. Wrap ribs in cling wrap as tight as possible and store in the fridge overnight if possible. Remove ribs from wrap and sear both sides on the grill over high heat enough to brown both sides. About 5-10 minutes per side. Remove from heat and carefully drizzle with a small amount of marinade and wrap tightly in several layers of foil. Reduce the heat on the grill and cook foil wrapped ribs with the cover down turning every fifteen minutes for about two hours. Ribs will start off stiff in the foil but turn very limber when finished. Use tongs and gloves to turn. Remove from heat and allow to rest for about five minutes before serving. Sprinkle with a bit of black pepper before serving.
MEATS AND SUCH
Honey Apple Butter Pork
Chops
4
pork chops one inch thick
1 1/2 cups apple butter
1/4
cup lemon juice
1/4
cup soy sauce
2
tablespoons honey
1/2
teaspoon garlic powder
1/4
teaspoon pepper
Combine all ingredients, except pork chops and
mix well. Place
chops in shallow glass dish and pour marinade over chops..
Cover
tightly and refrigerate for several hours., overnight if
possible. Remove pork
chops from marinade. Place on grill
approximately six inches above medium-hot
coals. Grill for 10 to
15 minutes, turning once and basting with marinade.
Basic
Smoked Pork Butt
Use
this recipe as a starter
1
Large Pork Butt
2/3
cups vinegar
1/2
cups Hotsauce
1/2
cup mustard
1/2
cup sugar
1/4
cup lemon juice
2
tablespoons black pepper
2
tablespoons salt
Combine all ingredients, and marinade butt in
glass bowl and
cover in fridge for about 5 hours. Set up covered smoker for med
heat / indirect heat at about 200 to 250 degrees. Place butt in
smoker and smoke
to an internal temp of 170 degrees.
Depending on the size of the butt this
should take about 6 hours
or more. When checking butt baste often. Cover areas
that might
be burning with loose foil. Pull Pork using tongs and a fork. or
serve
sliced.
Easy
Grilled Citrus Chicken Scampi
2
large chicken breasts
1/2
cup orange juice
1/4 cup olive oil
1 slice lemon
1 slice onion diced
2 pinches garlic powder
2
pinches parsley flakes
Marinate chicken in orange juice for about 30
minutes to an hour.
Cook on grill over high heat cook until done. Try to get
some good
grill marks. Remove from grill when done. Place remaining
ingredients
in med high nonstick skillet. Place chicken in sauce
and brown for about 30
seconds to a minute each side for added
flavor. Serve over pasta or rice, top with parsley flakes. A
great
side dish would be a veggie melody straight from the freezer
section with some added seasoning.
Ginger Almond
Chicken
Here is an easy
dish that can be made with little prep and cleanup time.
2 large chicken breasts
3/4
cup sliced almonds
1/4 cup flour
1 teaspoon ginger or 1 teaspoon brown sugar
1 tablespoon butter
Salt
and pepper
1 egg
1 tablespoon milk
Lemon slice
Mix egg , milk and beat. Mix flour, salt and pepper. Dip chicken in
egg and milk mixture and then roll in flour. Repeat. Take almonds and
press into chicken until covered. Place on nonstick baking sheet and
cook in 400 degree oven for about 20 minutes until chicken is firm and
almonds are golden. Mix butter, ginger and melt in microwave and then
pour over chicken. Squeeze a drip or two of lemon as well.
Serve over pasta or rice.
Easy Beer
Can Chicken
I have had beer can chicken at tailgate parties in many states and all of
the recipes are so simple. This one offers a bit of citrus flavor with some
garlic. And, of course, beer. People are amazed about beer can chicken because
they expect it to taste like old beer, but it is full of flavor.
1 four-pound whole chicken
1 tablespoon lemon juice
2 tablespoons allspice, divided
1 (12-ounce) can beer
1 teaspoon garlic powder
Thaw chicken in the fridge and remove the giblets. Make sure to rinse the
chicken well inside and out and pat dry. Rub the outside of the chicken with
lemon juice. Sprinkle with 1 tablespoon allspice and put the remaining all spice
inside the chicken. Open your beer and pour half of it into a glass. Poke a few
holes in the top of the can. Three should do it. Pour the
garlic powder into the beer can. Put the can into the chicken and use it
and the legs to balance the chicken on your grill. I also use a small foil pan
even on the grill. (I like to cook using in direct grilling.) Cook until skin is
deep brown and internal temp is 180 degrees in the thigh. Remove the can before
serving and enjoy. Oh yea, while the bird is cooking you can drink the other
half of the beer.
CSS SPORTS
NITE RIBS
Hey! Here are my rib tips that I used on the show. Thanks for watching Ally
and I on CSS with the Golden Girl! email CSS and let them know you like it!
I love pork ribs! Remove the membrane on the bone side.
Brush or spoon lightly with John Boy & Billy Meat Marinade... or Dales
if JB&B is not available.
I use a combination of Lemon Pepper seasoning, cajun seasoning and a bit of
garlic powder..not garlic salt.
Wrap in cling wrap for as long as possible. I try over night.
Get the grill going with some added wood chunks or wood chips for flavor.
Grill the ribs on both sides for about 15 minutes may be 10 depending on
the heat of your fire. You are looking for
an even golden brown searing.
Carefully remove ribs from grill and coat with just a bit of barbecue sauce
then wrap, and wrap, and wrap as tightly as you can in some foil.
Adkust the coals, lower the gas, or move the ribs to a cooler part of the
grill. You want to steam these babies in their own juice. You can tell when
they are getting tender because the STIFF rack you carried to the grill
wrapped in foil will start to get real floppy.
This should all take about 3 hours. Be careful not to cook the foil wrapped
ribs to close to the heat source or you may burn a bit.
Kent’s
Nearly Famous Root Beer Chicken
AS SEEN ON NBC and CSS Sports Nite
Anne Braley, Food Editor of The Chattanooga Times Free Press, wrote a great
article about Macee and I appearing on the Emeril Live television show. The
article contained several recipes from this book including the recipe the one
Emeril and I cooked together. Along with pictures of my family doing what we
love to do, cook. The article also contained a picture of me by the grill and
mentioned in the caption “…as Kent grills his famous Root Beer Chicken.”
Well let me tell you how many times our phone rang from people wanting to know
about Root Beer Chicken. People called for weeks wanting to know what it was and
how to make it. I spent many nights emailing food lovers this simple recipe. I
actually got an email back from one nice lady who accused me of leaving out a
secret ingredient because it seemed too easy.
6 to 8 chicken leg quarters
1 (2-liter) bottle of your favorite root beer
5 cloves garlic, minced
1 small onion, chopped
Dash Salt and pepper
1 tablespoon brown sugar
Place the chicken quarters in a pan or bowl large enough to hold them. Pour root
beer over chicken. I usually use about 3/4 of the bottle. Add garlic and onion
and cover with cling wrap. Place the whole thing in the fridge overnight and
place on the grill the next day (reserve the marinade). You can also use a grill
with high, direct heat. As you are smoking the chicken,
pour the root beer marinade in a saucepan. Add a dash of salt and pepper and add
1 tablespoon brown sugar. Boil it down for about 30 minutes and use as a baste
on the chicken.
Tail
Gate Brats - Dawgs & Smoked Sausage
OK CSS Sports Nite Fans and all you tailgaters!
These are the tips shown on the Friday Tailgate Show on CSS Sports Nite with THE
GOLDEN GIRL and Kent!
BRATWURST - First, fully cook brats in beer
without poking a hole in them with a fork. The best beer to use is one of your
buddies so you doint have to use one of yours. Next THROW A FOOTBALL!!!, Then
remove brats from boiled beer and place on the grill to cook to a very golden
brown. How to change this? Toss in onions, peppers, spices and even some of your
favorite marinades if you wish. The trick is to FULLY COOK THE BRAT!!! Then
THROW A FOTBALL - GO LONG!!!!
When The Brats are golden brown with grill marks
and the onions and peppers are cooked or grilled remove form the grill and place
on a SUNBEAM roll or bun. Top tith the onion and peppers, some slaw a bit of hot
sauce... MAN WHAT A MEAL!! Then eat!
BRATWURST TRICK - This comes from George. Take
your finished brat, slice it down the middle and spoon in some cheese dip a some
salsa. Roll that sucker up in a warmed tortilla and enjoy!
DAWGS - I always poke several holes in my dogs.
Then I marinate them in a spicy barbecue sauce or sweet barbecue sauce over nite
in a zip close bag before grilling.
SMOKED SAUSAGE - I love a good smoked sausage. I
always marinate them overnit in a zip close bag in some barbecue sauce with a
dash of John Boy and Billy Meat Marinade. After I get some good grill marks on
them I move the whole bunch of them into a foil bread pan. Cover with the
remaining sauce, seal with foil and place back on the coolest part of the grill
to allow the sausage to steam in their own juices for a while. THEN THROW A
PASS!!!!
DIPS AND SAUCES
Kent's Heaven & Hell
Dip
The Deck Chef Kent Whitaker
2
cups sour cream
1/3
cup Hot Sauce
1/4
cup chopped onion
1
tablespoon sugar
1
tablespoon bacon bits
1
teaspoon minced garlic
Mix all cover and chill. Add
some chopped banana peppers for added heat!.
BACK
TO RECIPE INDEX
Chezzy Cheese Dip
The
Deck Chef Kent Whitaker
16
oz cheese (Velveeta)
4
oz cream cheese
1/4
cup milk
1/4
cup taco sauce
2/3
cup diced tomato
salt
pepper to taste
Slowly melt cheese in microwave. Stir in milk and cream cheese. More milk may
be required to soften. Add remaining ingredients and stir. FOR ADDED FLAVOR add
some left over chili or taco filling!
BACK
TO RECIPE INDEX
SIDES AND SUCH
Simple Vinegar Slaw
1/2 head of cabbage
1/2
carrot shredded
1/2 cup apple vinegar
2 tablespoons sugar
1 teaspoon pepper
1 teaspoon salt
Wash cabbage and shred. Shred carrot stir in vinegar and sugar and mix well.
Sprinkle with salt and pepper. Cover, chill and serve.
BACK
TO RECIPE INDEX
Simple
Creamy
Slaw
1/2
head of cabbage 1 carrot
1
cup mayo 1/4 Cup apple vinegar
2
tablespoons sugar 1 teaspoon pepper
1
teaspoon salt
Wash cabbage and shred. Shred carrot stir in mayo, vinegar and sugar and mix
well. Sprinkle with salt and pepper. Cover, chill and serve.
BACK
TO RECIPE INDEX
Ole Time Picnic
Slaw
1 large head cabbage, chopped 1
diced tomato
1/2 bell pepper, chopped 1 small jar pimento
1 cup sugar 1 cup apple vinegar
Salt & Pepper to taste
Mix all except for the salt and pepper. After mixing cover and seal tightly
overnight. Before serving add salt and pepper to taste.
BACK
TO RECIPE INDEX
Fine
Chopped Topping Slaw
1 large head
cabbage chopped
1 small carrot
shredded
1/2 green bell
pepper shredded
1 small onion
shredded
3/4 cup sugar or
6 packs sweet & low
1 cup mayo 1/4
cup apple vinegar Salt & Pepper to taste
Fine chop cabbage, carrot, pepper and onion. Add vinegar & sugar or sweet
& low. Add vinegar & mayo NOT SALAD DRESSING. Salt & Pepper to
taste.
BACK
TO RECIPE INDEX
Breads AND SUCH
Kent’s
Famous Barbecue Cornbread
The Food Network Version
The trick to making Kent’s BBQ Cornbread is barbecue. I use left over
barbecue, beef or pork, that has been shredded fine and re-smoked on the smoker
for about an hour using hickory wood. This adds that deep barbecue flavor that
you can sink your teeth into. You can “Kick Up The Sauce On Top A Notch,” as
Emeril said by adding a bit more hot sauce. What ever you do just remember that
this cornbread slices better if given a few minutes to cool. It is great served
with white beans and a side of slaw.
If you ever get to watch this episode, try and count how many beers I get down.
Cornbread:
1/2 pound leftover barbecue pork or beef
1 cup butter, melted
1/4 cup milk
1 cup sugar
4 eggs
1 (15-ounce) can cream-style corn
1/2 (4-ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 325 degrees. Lightly grease a 9x13 glass-baking dish. Shred
leftover barbecue into fine pieces. In a large bowl, beat together butter,
milk and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, both
cheeses, and barbecue. In a separate bowl, stir together flour, cornmeal,
baking powder and salt. Add flour mixture to corn mixture; stir
until smooth. Pour batter into prepared pan. Bake in preheated oven for 1
hour, until a toothpick inserted into center of the pan comes out clean. Or
better yet, until the center is firm to the touch.
Topping:
1/4 cup butter
2 tablespoons your favorite barbecue sauce
1 tablespoon cayenne pepper
1 tablespoon garlic powder
Combine all and melt in microwave. Brush over cornbread and place back in oven
for a few minutes. Cut into squares and serve warm or break into pieces and
serve in a small bowl
Hush
Puppies
I have had Hush Puppies served to me many times at many
different restaurants that serve barbecue. Somehow it has become the perfect
finger bread for a good plate of ‘que. This recipe comes from T.L. who can’t
give his full name because he does not want his partner wife to know he gave out
the recipe.
3 cups self-rising cornmeal
1 cup self-rising flour
2/3 cup milk
1/4 cup shredded cheddar cheese
1 onion, chopped
1 teaspoon salt
1 teaspoon sugar
1 egg, beaten Mix all into a cookie-like dough
Add or reduce milk as needed. Roll into balls or spoon into hot grease. Cook
until outside is golden brown. Then serve hot.
BBQ
& GRILLING FAQ'S
Here are a few of the FAQ's The Deck Chef gets by email!
email Kent, aka The Deck Chef at thedeckchef@hotmail.com
I saw that you used steak seasoning in one
of your recipes. What is steak seasoning? I make a
seasoning for just about everything when I cook. My basic recipe for steak
seasoning is a combination of salt, pepper and a very, very little bit of
garlic. I usually sprinkle some on when marinating and just before taking off
the grill. Don't overdo it, only add a bit for zest! I usually only use steak
seasoning when making a specific theme dish that requires a more zesty flavor.
What is better to cook with, wood, gas or
charcoal? Heck, I like wood. I generally use hickory. I
also use pear, apple and maple. It depends on the flavor I am looking for. I
also use gas and charcoal. It all depends on what I am cooking and how long I am
going to cook it. If you do use wood never, ever use PINE. For slow cooking I
use wood or wood and charcoal, for tailgates I use gas or charcoal and wood
chips.
What makes the better Barbecue, Pork or
Beef? I eat and cook both! When you get right down to it
I will eat or barbecue just about anything!! In general the Eastern United
States and The South are known for Pork Barbecue. Texas, Kansas City and the
West are known for great beef barbecues. Why? Simply put Pork was a staple of
the Colonial Eastern United States. Pork moved South because it was easy to
raise... so to speak. Beef was an easy choice to ranchers due to the huge areas
needed for cattle. Everything is bigger in Texas, and beef is king!
How does a dry rub work? A
dry rub is exactly that. A mixture of dry spices are used directly on the meat.
A dry rub season the meat. If using a dry rub on chicken make sure it you apply
it on the meat and not on the skin of the chicken. My basic rub is a combination
of several spices including black pepper, brown sugar, paprika, salt and a few
other things. I usually marinate the meat for no less than 4 hours, rub the
meat, smoke, barbecue, grill or broast the meat and then just before it is
finished I rub the meat again with a very light baste to make it stick
Why Should I use a marinade? A
marinade does more than just add a cover flavor to your meats. A marinade is
generally made of some ingredient that actually breaks down the meat... and adds
flavor. Ingredients along these lines include vinegar, red wine vinegar, citrus
juice such as lemon or pineapple and even orange. There are many more but these
seem to be the standard for good ole fashioned barbecue. The reason you want to
use a marinade is to add penetrating flavor to your meat. It also helps to make
the meat more tender.
What is indirect heat? Indirect
heat means you cook with the heat off from the meat. It is a from or slow
cooking and smoking. I usually set up my smoker for indirect heat but you can
also use a grill! Indirect heat cooks the meat slowly which helps add the
penetrating smoke flavor and tenderizes the meat by breaking down the connective
tissue.
I got some flavored wood chips for the
grill but they burned up. I soaked them but the dried and burned before they
smoked. What do I need to do? Wood chips are great!
I use them all of the time for quick meals, burgers, tailgates and more. Here
are the basics for wood chips and chunks. I soak chips for 30 minutes to an hour
and wood chunks for 1 hour to 2 hours before using. Next I place them in my cast
iron wood chip box, or wrapped very loose in heavy duty foil. I then place the
box or the foil on the hottest part of my smoker or grill until some smoke heavy
smoke appears. I then move the box or foil off the heat to a cooler part of the
grill. Whether you use store bought chips or some from the wood pile you must
remember to use a covered grill or smoker or all of that flavor will just wear
off.
What is a baste? Many
people think try to use a baste as a marinade or even a sauce. Here is a quick
lesson A marinade is used before cooking. a baste is used during cooking to keep
the meat moist. A sauce, or actually a finishing sauce, is used on the meat
during a the last few moments of cooking. My marinades include vinegar, my
bastes include vinegar and meat stock and my finishing sauce includes brown
sugar!
Why is it called a finishing sauce?
Because you use it to finish your meat. As I said above, my sauce
includes sugar. If sugar cooks to long on a grill the sugar can break down, burn
and cause a bitter taste. I use a finishing sauce during the last 30 minutes or
less of cooking.
Kent Whitaker
www.thedeckchef.com
thedeckchef@hotmail.com
|