TLW went back to Atlanta to play Florence Nightingale by tacking care of our son Ben who had some elective shoulder surgery…. Just about the time I was ready to get back bloggin’, our server paid us a left handed compliment by telling us we were using too much bandwidth…and we were going to have to go to the next level…that means more $$$$…oh well!
According to the Nation’s Restaurant News (July 3, 2006), the hot dog is making its way into some really upscale restaurants…. Two examples of the dressed up dog in NRN are the “Reuben Dog” featuring pastrami, swiss cheese, sauerkraut and thousand island dressing, as well as the “Hawaii Five-O Dog” wrapped in bacon, deep fried, and topped with pineapple, sesame seeds, scallions and teriyaki sauce.
Our friend, Sir Charles, gave us a boneless leg of lamb with the request that The General brine it before cooking…because that is the way he likes his lamb…. I cut the lamb almost all the way through…straight down the center and stuffed it with olive tapenade and something new I found at Fresh Market…minced garlic with sun-dried tomatoes.
The main part of the contest includes chicken, ribs, pork butt and beef brisket, but Dillard plays host to three side contests including cabbage, grits and dessert…all native to the North Georgia region…. kielbasa (about 3 inches), cut into 1/4 inch dice 1/4 C of your favorite BBQ sauce Sea salt Freshly ground black pepper 2 cups wood chips or chunks (preferably hickory or pecan), soaked for an hour in cold water to cover, then drained Crumple a 12 inch long piece of aluminum foil and shape it into a ring about three inches in diameter.
The General has a fairly large cookbook library here in Savannah and one book I keep re-discovering is “The Cook’s Encyclopedia of Barbecues, Grills & Outdoor Eating (Cook’s Encyclopedias)” (Christine France)…. of small new potatoes or red potatoes 7 oz of shallots, halved 2 T olive oil 1 T sea salt Get a head start by parboiling the potatoes in salted boiling water for about 5-7 minutes.
Here is an easy how-to for both: Use Kosher dills for the pickles and sliced green tomatoes (regular hamburger sized tomatoes)…. Actually that saying didn’t originate with Paula Deen…it came from Jack Black owner of the Old Hickory House restaurants in the Atlanta area.
I then spread the pork loin out and cut it from end to end right down the center of the top of the loin…being careful not to cut all the way through…. Leave the ball of butcher string on the counter and just pull from the end to get your desired amount of string.
1 (2 1/2 to 3 pound) chicken cut in half For the blackening spice: 1T paprika 2 t white pepper 2 t cayenne pepper 2 t black pepper 2 t dried thyme 2 t celery salt 1 T garlic powder 1 t dried basil 1 t dried oregano 1 t salt 1 t onion powder For the marinade: 1 C olive oil 1/4 c red wine vinegar 1 t sugar 1/4 t salt 1/2 t freshly ground black pepper 1/8 t granulated garlic Prepare your smoker, preferably using hickory wood, and heat to about 225*…. 2 pounds chicken thighs 4 C of your favorite hot barbecue sauce 6 C orange juice 1 C soy sauce 3/4 C (1 1/2 sticks) butter Vegetable or peanut oil for frying 2 Eggs, beaten 1 C flour Prepare a smoker, preferably using hickory wood, and heat to 225*.