Jan 30 2006

Pork Preparation and Injection Recipe


The following is how we prepare our pork for competition or catering:

This is how we prep our pork butts and shoulders. We always use Happy Holla rub and follow it with a coating of olive oil. Deeply massage the meat until you have a liquefied product. We also lightly sprinkle either black pepper or a product we have just started using (McCormick’s Black pepper and garlic) over the meat. Put into a plastic bag and refrigerate overnight.

The Q Company’s Pork Marinade/Injection

2 quarts water

1 C white sugar

½ C maple syrup

1 T granulated garlic

¼ C soy sauce

½ C Orange Blossom honey

¾ C dry sherry

¼ C Worcestershire sauce

1 ½ T salt

Combine all ingredients. Bring almost to a boil, then cool. Inject the liquid into your pork before smoking.

Smoke at 220 -240* to an internal temperature of 190* for pulled pork. To a temperature of 170* for sliced pork.

Jan 26 2006

Chicken preparation and the cooking process

Chicken – 
Marinade: Adapted by us from a Grey Poupon recipe in their booklet “Meals Made Easy.” We have kicked it up a notch to handle large quantities. 

Place the ingredients listed below into a gallon size Zip Loc bag: 
8 oz Grey Poupon Dijon mustard 
1 C packed light brown sugar 
1 C soy sauce 
Add your chicken, zip the bag, and refrigerate overnight.

Next day, drain excess liquid and season with Happy Holla Rub or your favorite rub.

Smoke chicken at 240* to an internal temperature of 170*. We like to finish off the chicken by grilling the thighs over a higher heat so that the chicken skin gets crisp. (If you do this, pull the thighs off the smoker before the internal temp reaches 170* and then monitor the internal temp on the grill.)

Variation of above recipe: 
8 oz. Grey Poupon Dijon mustard 
24 oz of Italian dressing 
4 T minced garlic 
14 oz of chicken stock 
Can also add: 
8 oz of apple cider vinegar

Jan 25 2006

Sharing Secrets


Janet and Paul Prudhomme are sharing BBQ secrets on the floor of the Catersource 2006 tradeshow!

Jan 23 2006

Catersource 2006: Notes for our seminar


This is the Word document that Wiley and I used to construct our presentation. All of the info we mention is in here…recipes, phone numbers, etc.

Jan 23 2006

5 Great Books and Recipes for you to try

Here are five of Wiley’s favorite books and we have pointed out five recipes from each that we especially like!

Your best overall reference to BBQ cookbooks is Ten Speed Press in California. See http://www.tenspeedpress.com/

Another one we like is Karen Adler’s Pig Out Publications. See http://www.pigoutpublications.com/

We like all of Steve Raichlen’s books, but some focus more on grilling than smoking. Here are a few of our often-used recipes from his BBQ USA.

1. Smoky Meatloaf – p. 212. This is guaranteed to make a hit in either a restaurant or catering setting. This is one of Janet’s favorites!

2. Eastern North Carolina Style vinegar sauce – p. 239.

3. Tennessee Pork Loin with Whiskey, Brown Sugar and Mustard – p. 262. Great for sliced pork sandwiches or an upgrade from traditional pulled pork.

4. Rack of Pork – p. 272. So different that people are destined to say, “Where did you get this?” This is our favorite at the holiday season. We usually have good luck finding it at Costco. Swift packs it. You’ll turn some heads with this one.

5. Kate’s Mountain Vinegar Sauce – p. 304. If you love a peppery vinegar sauce, this is for you! This recipe makes about 1½ gallons.

After being landlocked for most of our lives, we now live on the coast in Savannah, GA. We plan on integrating a lot of grilled and smoked fish into our menu. Wiley is especially fond of Karen Adler and Judy Fertig’s book, Fish & Shellfish Grilled & Smoked. We especially like all the accompanying sauces.

Here are some winners from this great book:

1. Halibut Filet with Red Pepper Beurre Blanc – p. 64.

2. Teriyaki Catfish – p. 39.

3. Whole Snapper with Tarragon Butter and Wilted Spinach – p. 106.

4. Apple Cider Smoked Trout with Horseradish Cream – p. 227.

5. Plank Prawns with Bearnaise Butter – p. 258.

Don’t ever overlook manufacturer’s suggested recipes for using their product. They have test kitchens and in-house chefs. They have a lot riding on those recipes and they want them to be good!

We use the Grey Poupon mustard marinade for our competition chicken. The first time we used it, we won first place in chicken at the Nashville Shores competition.

An author by the name of Ceil Dyer has compiled a list of these recipes in the book entitled Best Recipes – From the Backs of Boxes, Bottles, Cans and Jars.

We have tried almost everything in the Jamisons’ great book Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit!

1. Vidalias ‘n’ Georgia BBQ Sauce – p. 234.

2. Smokey Corn on the Cob – p. 243.

3. Garlic Cheese Grits – p. 255. Grits are BIG in Savannah!

4. Country Collard Greens – p. 317.

5. Quick Chick – p. 174.

The Thrill of the Grill: Techniques, Recipes &Down-Home Barbecue by Chris Schlesinger and John Willoughby has done a lot to bring BBQ to a higher level.

1. Spice Rubbed Grilled Monkfish – p. 90.

2. BBQ Bologna – p. 277. We have always had fun smoking this for our crew when either catering or competing. Once the guests or the other teams taste it, you won’t get it back! Chris suggests fitting accompaniments to be RC Cola and a Moon Pie!

3. Black Bean Salad – p. 319.

4. East Coast Grilled Maple Pecan Bread Pudding – p. 335. Always remember that BBQ is not Beef, Pork and Chicken!

5. Lime-marinated Grilled Kingfish with Red Onion and Mango Relish – p. 91

Jan 18 2006

Last Night's Dinner and an Easy Catfish Recipe

This is for our neighbor “Wild Bill” who is always looking for easy recipes which taste great!

Liberally sprinkle both sides of catfish fillets with Blackened Seasoning. Coat the catfish with olive oil and rub the seasoning into the fish. Place the fish into a black iron skillet. Add a tablespoon of butter. Turn the burner on high and when it starts to sizzle, cut back on the heat to medium. Turn the fillets a couple times during the cooking process. Cook to an internal temperature of 140*. (Place thermometer in the middle of the thickest part of each fillet.)

Serve with some wilted spinach and enjoy!

**Last night I used Cajun’s Choice Blackened Seasoning. Check out some of their recipes!

Jan 18 2006

Best Beans on the Planet

Here is our baked bean recipe adapted from Steve Raichlen’s BBQ:USA p. 630. Steve calls it “Best Beans on the Planet.” It makes the best beans we have ever had!

This recipe is geared to fill a half pan. 40 to 50 servings per half pan.

1 lb smoked brisket, chopped (can substitute chopped pork)

1 15 oz can black beans, rinsed and drained

1 15 oz can dark red kidney beans (can substitute pinto beans), rinsed and drained

1 53 oz can Bush’s Best Original Beans (Do Not Drain)

1 large sweet onion, finely chopped

1 red bell pepper, cored (no seeds), finely chopped

1 green bell pepper, cored (no seeds), finely chopped

4 T minced garlic

2 Cups of red barbecue sauce (sweet)

1 ½ Cups firmly packed light brown sugar

½ Cup Dijon mustard

Sea salt or Kosher salt and freshly ground black pepper to taste.

Mix all ingredients. Put in smoker at 220 – 240* for 4-5 hours. Stir hourly.

Jan 15 2006

Our Favorite Salmon Recipe

This recipe won the Salmon Anything But, Anything Goes contest in the Pacific Northwest. This is our recipe of choice when grilling salmon!

Use filleted salmon with the skin left on. Marinate the salmon with the following sauce for ½ hour before cooking:

¼ c soy sauce

½ c salad oil

Juice of ½ lemon

2 or 3 drops Tabasco Sauce

1 clove garlic, chopped

1 T chopped dill, fresh

Fire should not be too hot. Place skin side down on the grill and cook using indirect heat. Add a couple of bay leaves on the coals for flavor while cooking. Baste every 5 minutes with remainder of sauce until done. Cook to an internal temperature of 140* in the center of the salmon.

Jan 15 2006

Filet topped Cajun Crab Cakes with Cream Sauce

Southern Pride “Anything But, Anything Goes” Grand Prize Winner

Big Bob Gibson’s ‘Turf on Surf’ (Filet topped Cajun Crab Cakes with Cream Sauce) Serves 6.

Cajun Crab Cakes

5 cups toasted bread crumbs

5 T butter

1 large white onion, chopped fine

1 large green bell pepper, chopped fine

2 stalks celery, chopped fine

1 T Worcestershire sauce

2 cloves garlic, minced

¼ cup clam juice

12 oz lump crabmeat

3 eggs beaten

1 cup heavy cream

Spice Mix

1 ½ t garlic powder

1 ½ t salt

1 ½ t paprika

1 t onion powder

1 t cayenne pepper

1 t thyme

1 t oregano

1 t black pepper

½ t cumin

½ mustard powder

Cream Sauce

2 cups heavy cream

½ c chopped green onion tops

Filet Mignon

6 bacon wrapped filets

½ cup Big Bob Gibson Championship Red Sauce

½ cup your favorite soy based steak marinade (Dales, Moores, etc.)

Combine chopped onions, bell peppers, celery, Worcestershire sauce, spice mix, garlic and clam juice. Refrigerate overnight. Sauté vegetable mix for a more intense flavor.

Combine 3 cups toasted breadcrumbs, crabmeat, the vegetable mix, eggs, cream in a mixing bowl and stir. Remove ½ cup of the mixture to use in the sauce. Chill the remaining mixture for 2 hours.

To make the sauce, combine 2 cups of cream and the ½ cup of crab mixture in a pan. Place on the high heat of a grill (or stove top). Cook for 4 minutes stirring constantly. Add the green onion tops and cook for an additional 2 minutes. Set aside but keep warm.

Mold crab cake mixture into patties using ½ cup mixture for each. Lightly coat crab cakes with remaining 2 cups of breadcrumbs. Spray grill-top and lightly mist crab cakes with vegetable oil. Grill over medium heat for 4-5 minutes on each side until cakes are golden brown.

Combine Big Bob Gibson Championship Red Sauce and soy-based sauce. Marinate filets for 4 hours in mix. Place filets on a grill over high heat. Cook to desired doneness.

Serve crab cakes covered with a generous amount of cream sauce. Top with filets cooked to personal perfection.


Jan 12 2006



1.Pork Shoulders are always preferred if not frozen…unless you have two or three days to thaw them.

2.Pork Butts (Bone in) is our second choice. Cook fat side up.

3.Pork Ribs – We always use St. Loius Cut 2 and up unless the client specifies some other cut. Start cooking with the back side up. Cook approximately 4 hours at 240*. You will know they are finished when the meat in center begins to break when you lift them up.

4.Beef Brisket (CAB – Certified Angus Beef) Trim 75% …leaving 25% on. Cook fat side up to 190*.

5.Sliced pork loin (not tenderloins) cooked to an internal temp of 170* make for great sliced pork sandwiches.


6.Chicken – We like to cook chicken halves and then quarter after cooking.