Monday, March 21, 2011

The Shak BBQ, Oxford MS

The Shak BBQ in Oxford, MS is becoming a big hit around the Mid-South. Located on Thacker Heights Drive, the Shak offers succulent pieces of pig thats so good you cant help but come back time and time again. The big St Louis style ribs are some of the best around, rivaling those offered in Memphis. A paprika based rub is patted all over the slabs of ribs liberally as they go into the brick smoker. After smoking for 2 1/2 hours they are delivered hot and dripping with flavor. There are 3 kinds of sauces available, a hot and mild mustard base, and a sweet hickory ketchup base. The mustard based sauces are especially good, better than many mustard sauces in South Carolina, an area which is known for it's mustard based sauces. You can get a smoked butt, chipped, sliced, and chopped. Its impossible to go wrong with any of the three, best to just try them all. I am especially fond of the sliced, it falls apart in your mouth but it has just the right amount of crisp on the edges. Add a little hot mustard to it and you've got a meal fit for Archie Manning, a local legend. Here in the land of magnolias, southern belles, and the Ole Miss Rebels, the Shak is a must taste to believe experience. Paul Gunnoe, the owner of The Shak says "You can smell our butts for miles and the best racks in town!"

Saturday, January 29, 2011

Loveless BBQ Sauce

This is an all purpose BBQ sauce used at the Loveless Cafe outside of Nashville. Use a condensed hotter version for pork by doubling the amount of peppers. Its michoppedld form is great for chicken. For a mustard base sauce in the Carolina fashion reverse the amounts of mustard and ketchup.

1/8 cup melted butter
1 cup diced yellow onions
1/3 cup diced green peppers
1/3 cup diced red peppers
1 tablespoon of ground black pepper
1/4 tablespoon crushed red peppers
1 tablespoon chopped garlic
1 tablespoon salt mixed with 1/2 cup water (Brine)
1/4 tablespoon chili powder
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup honey
1/4 cup molasses
1/2 cup cider vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire
4 cups Heinz ketchup #10 can

Saute' the onions, peppers, and crushed red peppers in canola oil lightly browned. add chopped garlic, simmer 1-2 minutes then and brine and simmer for 5 more minutes. Add brown sugar, honey, and molasses and cook until the sauce begins to caramelize. Add vinegar, mustard, and Worcestershire and simmer 15 minutes. Add ketchup and simmer 10 minutes more. let cool.

Wednesday, January 19, 2011

Memphis in May

Memphis in May is taking applications for the world's best BBQ cook off! Held every year in Mempis Tennessee by the mighty Mississippi. I will be there to sample all the great pig that yall have to offer! Hope to see everybody there! Here is where you can sign up for the competition.
Bet you cant watch this without laughing. Great music to go with your next BBQ Bash. Leon Russel is the man.

Friday, January 14, 2011

Western Style Mop and Slop Sauce

5 oz. Worcestershire sauce
1/4 tsp brown sugar
1 tsp. garlic salt
1/2 cup lemon juice
1/4 dried onion
2 cups water
1/2 tsp pepper
1/4 cup margerine
1 cup vinegar

Combine all ingredients, bring to a boil. Simmer 10 minutes. Awesome for pulled pig

Sunday, January 9, 2011

New Sauce Recipe

6 cloves unpeeled garlic, 2 cups ketchup, 2 stalks chopped celery, 1 cup water, 1/2 cup chopped onion, 1/2 cup packed brown sugar, 1/2 cup real butter, 1/2 cup Worcestershire sauce, 1/2 cup cider vinegar, 3 tablespoons chili powder, 2 teaspoons of ground coffee, 2 teaspoons dried crushed red pepper, 1/2 teaspoon salt, 1/2 teaspoon ground cloves

Bake garlic in small pan at 350 for about 25 minutes or until golden brown
Combine garlic and rest of ingrediants in saucepan
Bring to a boil, reduce heat and simmer for 20 minutes. Cool.
Pour mixture into a blender and blend until smooth.

Hope yall like this!

Friday, January 7, 2011