Kent Whitaker

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

Pabst BBQ Sauce! Here are two quick and easy barbecue sauces that you can make with simple ingredients that you may already have in the kitchen. The first is from my Kent The Deck Chef Pabst Blue Ribbon Recipe book - which you can download as a PDF on www.thedeckchef.com


Pabst BQ Sauce & Baste
From the Pabst Blue Ribbon Recipe Booklet by Kent Whitaker
1/2 can PBR room temp
1/4 cup butter melted

1/2 cup onion, finely chopped
1 tablespoon minced garlic
1/3 cup apple juice
1 cup ketchup1/4 cup mustard (or more)
1 beef or chicken bouillon cube
1/4 cup vinegar
1 tablespoon brown sugar
Salt and pepper dashes
Dash of hot sauce
Directions: In a large saucepan combine all ingredients and simmer for about 20 minutes on medium low. Cool before serving.

Look for more recipes on www.thedeckchef.com

Texas Honey Mustard
From the Texas Hometown Cookbook by Kent Whitaker and Sheila Simmons
1 cup mayonnaise
3 Tablespoons orange juice
1 Tablespoon half-and-half
3 Tablespoons Dijon mustard
2 Tablespoons honey
Directions: Combine and chill before serving.

Look for more recipes on www.thedeckchef.com

Pabst BBQ Dip! Here are two quick and easy tailgate dips that you can make with simple ingredients that you may already have in the kitchen. The first is from my Kent The Deck Chef Pabst Blue Ribbon Recipe book - which you can download as a PDF on www.thedeckchef.com



Ultimate PBR Cheese Dip
From the Pabst Blue Ribbon Recipe Booklet by Kent Whitaker
2 cups processed cheese food cubed
1 cup white American cheese cubed

1 cup Pepper Jack Cheese cubed
1/2 can Pabst Blue Ribbon
1/2 cup milk
1 cup green chilies chopped tomatoes drained
1/2 cup real bacon bits
1/2 cup chopped onions
1/2 packet taco seasoning mix
Directions: Combine all of the ingredients in a crock pot and cook covered on low until cheese is melted. Add more PBR or milk as needed to thin or additional cheese or a few spoonfuls of self rising corn meal to thicken to desired consistency. For added flavor you can stir in crumbled cook sausage or ground beef.

Kent's Tailgate Crab Dip
From the Tennessee Hometown Cookbook by Kent Whitaker and Sheila Simmons
1 package of cream cheese softened (8 ounce)
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Worcester sauce
1/2 teaspoon Italian seasoning
1/2 pound crab meat or imitation crab meat chopped
1/2 cup bacon bits
In a bowl combine cream cheese, mayo and water until well blended and smooth. Add remaining ingredients, mix until well blended. Add sour cream or more mayonnaise if desired. You can also add adash or two of hotsauce and seafood seasoning.

Tonya's Tip! Blueberry Pie - Homemade blueberry pie by Tonya Whitaker. July is my favorite food times of the year in Tennessee. July means we have fresh tomatoes (especially Bradleys!), fresh corn, and fresh blueberries!So that means it is time to bake a family favorite dessert! Blueberry Pie! This recipe is very straightforward, requires only a few ingredients, and is a great pie to make with little one in the kitchen. Of course an adult would handle the oven portion!

It's Tailgate Time for the Chattanooga MOCS! - Yes, readers from outside of Chattanooga. THE MIGHTY UTC MOCS - Is cool bird as well as a historic landmark in Chattanooga. Did I mention the Moc mascot is named "SCRAPPY?" He is named after a Chattanooga Sports legend, coach and businessman named Scrappy Moore.

Beer Bread? Yes! The great thing about Beer Bread is that it can use any type of beer to change up the flavor, you can add just about anything you want in the way of spices or chopped peppers etc. And, you can cook it as a loaf of bread, mini loaves and even muffin style version.

Add some heat! It's a well known fact around the Whitaker household that I enjoy my tartar sauce.

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