Sep 26 2006

Burger Bacon Dog

Try this recipe for your next tailgating event.


Burger Bacon Dogs

Ingredients:

1 pound of hamburger

1 pound of thin sliced bacon

8 hot dogs (the real deal, no cheap ones!)

4 slices of cheese (split the slices of cheese in half)

1 egg

16 toothpicks

Tin Foil Wrap


Instructions: Combined hamburger, egg and your spices/seasonings to taste and form 8 hamburger patties. Spread out your bacon with every two slices being about 2” apart. Slice each hot dog from end to end, NOT completely through, maybe half through the thickness of the dog and insert one half slice of the cheese into each dog. Place the dog on one end of the hamburger patty and carefully roll the dog while wrapping it with the patty. Place this carefully at the ends of your bacon, which should be spaced 2” apart (2-2-slices of bacon per burger-dog). Carefully roll and wrap the bacon. Secure bacon to each burger-dog with two toothpicks.


NOTE: Leave each toothpick exposed on one side or the other in order to remove them

after cooking. Wrap your burger-dogs with tin foil and place on grill over medium heat,

but do not place directly over flame. Cook for half-hour and then CAREFULLY remove

foil from burger-dogs (HOT JUICE-Be Careful!). Place burger dogs back onto grill for

browning. Serve with any condiments by itself or on a large Hoagie Roll.


Sep 26 2006

Tailgating 101

The more that TG researches this whole area of tailgating, I am finding that the most important thing you can do to be a successful tailgater is to develop a checklist with all the necessary items. It doesn’t do you any good to take the grill if you forget the meat! (We use one for catering as well as a different one for competitions.)

Here are a few thoughts taken with permission from HPBA’s “Tailgating 101”



The basics of a tailgate party prevail no matter where you tailgate — whether it’s a college, professional or entertainment event. And one of the most important must-haves at every tailgate is the grill, according to two-fifths of Americans surveyed in the 2006 Hearth, Patio & Barbecue Association (HPBA) Tailgate Survey. In fact, nearly half of Americans agreed that forgetting to bring a grill or the food are the two biggest tailgate

blunders a host can make.

The Rookie

If you’ve never planned a tailgate before, keep things simple the first season with the basics:

• The Grill: Charcoal or propane – make sure it’s small and transportable

• Tools: Grilling accessories, propane, or charcoal and lighter fluid (if necessary)

• Set-Up: Table, chairs, cooler

• Food: Burgers, hot dogs, chicken, snacks, dips and dessert

• Drinks: Whatever quenches your thirst (don’t forget ice for the cooler)

• Other must-haves: plates, napkins, trash bags, cups and condiments

The Routine Rally

For fans who have tailgating down pat from seasons of practice, remember there is always room for improvement. Upgrade your tailgate spot with some new twists in addition to the tailgate basics!

• The Grill: Raise the stakes with a grill that has more room for more food.

• Set-Up: Bring a portable tent with your school colors and logo, or favorite NFL or other sport team paraphernalia.

• Entertainment: Get pumped up with your team’s fight song and/or alma mater.

• Real Time Sports: Invest in a generator to hook-up your TV and stay up-to-speed with rival teams and all the stats.

The Extreme Team

For serious tailgaters only! Being part of this team takes experience and a passion for tailgating and will keep your friends talking for years!

• The Grill: Upgrade from a stand alone grill and go all out with a tow-behind or attachable-to-vehicle grill.

• Vehicle upgrade: Rent a large van or RV, or bring multiple vehicles and claim two to three spots

• Bigger is better: Use large speakers and giant TV’s.

• Team spirit: Hang banners and team flags to show ultimate team spirit.

• Theme team: Give your weekly tailgate a theme.

For any tailgate

• Know all rules and regulations of the tailgate park.

• Make sure you have ample seating.

• Provide plenty of room around the grill for the chef.

• Get there early to set-up and get the grill going,

• Bring water along to extinguish the fire and make sure it is out before leaving the game.


Sep 26 2006

Grill2Go

Good news came in yesterday. The good folks at Char-Broil have invited The General to NYC to preview their new line of grills and accessories for 2007!

In our discussions, I asked about the best item they make for tailgating. It is their Grill2Go.

G2G-06401206-Featuressmall

G2G-06401206-Motion

This nifty little grill has some great features, not just for tailgating…but you can see why it would be a favorite for that sport!

Some of them are:

  • A 308 square inch cooking surface…plus a Teflon coated griddle
  • Folding sideshelves with tool hooks…and even a car flag holder
  • Built in paper towel holder and on-board propane cylinder storage bin with trash bag holder
  • Removable grease drawer
  • Dishwasher-safe cooking grates
  • Detachable legs for tabletop grilling
  • Two independently controlled stainless steel burners

Sep 25 2006

Tailgate 2006

Fall is officially here…even though the weather here is Savannah must be on a different calendar! It was 96* Saturday at the back of the pit. With the arrival of fall, football season is heating up and that means it is time for the tailgaters to get started grilling in the parking lots!



Tailgatelogo Reversed



The General had no idea how large an activity this is until we were contacted by Rachelle representing the Hearth, Patio and Barbecue Association. We even found out there is a self-proclaimed Commissioner of Tailgating who has been traveling the country for the past 11 years going from parking lot venue to parking lot venue. There is a wealth of information available on the
HPBA website. Click on the Tailgate 2006 icon. You will find recipes, how-to’s and even the schedule of the Commish.


Seems Michael, a friend of our son Ben, took some of our brisket to a recent Notre Dame tailgating party. The brisket was gone in minutes! When asked where he got it, Mike said he had a ‘secret source in the South.’ Maybe some day The General will be famous!

HPBA conducted a survey about tailgating and here are some of their highlights:



Neighborhood Rally – Americans revealed the real appeal to tailgating is the feeling of a neighborhood party, a time to see old friends and make new friends (49 percent).

Forget the Parking Spot and Get Grilling – Nearly half (45 percent) of respondents said that the number one reason a host must get to the game early is to fire up the grill. In fact, fans say having plenty of time to enjoy the food before the big game is more important than having a great parking spot for the party (45 percent compared to 34 percent respectively).

Invite Yourself – Americans admitted that they would crash a complete stranger’s tailgate party solely to eat great grilled food (28 percent).

Single in the Tailgate Lot – More than one adult out of five say they would crash a tailgate party purely to meet people of the opposite sex (21 percent).

Strangers Among Us – Men are more likely than women to invite themselves to a stranger’s tailgate (27 percent compared to 20 percent respectively).

Don’t Leave Home Without It – Tailgaters say forgetting the food or grill are the two biggest blunders a tailgate host can make. Bringing the grill but forgetting the food (28 percent) was the number one faux pas, followed by forgetting to bring the grill (21 percent).

Grilling Men vs. Snacking Women – Men are more likely than women to choose a grill as a tailgating necessity (20 percent versus 13 percent), whereas women choose snacks as a more important necessity (14 percent).



Bring on the Beef
– Americans 65 years of age or older listed hamburgers, hot dogs and chili at the top of their tailgating must-have lists (35 percent); whereas tailgaters 18 – 24 agreed that the grill is as equally important as bringing hamburgers, hot dogs and chili (26 percent, 26

percent respectively).


Sep 22 2006

Salsa Recipe for Michael

Our good friend, Michael, asked if I had a good salsa recipe.

Here is a great one:

3 cans Rotel tomatoes with green chilis (10 oz each)

1 C crushed tomatoes

1/4 C chopped green pepper

1/4 C chopped yellow pepper

2 jalapenos minced (or serrano peppers if you want it mild)

1 hot banana pepper, minced (or can use milder pepper)

1/4 C chopped red onion

1 small bunch green onions, chopped

1/4 C fresh cilantro, minced

1/2 t garlic powder

1 t ground cumin

1 T Kosher salt

1/2 t freshly ground black pepper

Juice from one small lime

Yes, this one has no fresh tomatoes! Just mix and let sit for an hour.


Sep 17 2006

Mimi's Pound Cake

TG found this recipe for my mother’s (Mimi to us, Frances to the world) pound cake. Mother didn’t believe in cooking much…(TG didn’t get his cooking genes from either parent…so where did they come from???)…when she was growing up and ‘growed’ up cooking was left to “the help.” She did like to make pound cake…and one of her friends must have found that so odd that they created a framed ‘recipe card/picture’ that I found when sorting through her things after she passed away.


This picture was lost again in our garage until this morning when I was sorting through some things. I have been saving BBQ posters from events for a long time, and every once in a while I have one I like framed….had quite a nice collection on the walls in TG’s office in Atlanta, but since our move to Savannah they have been relegated to the garage.


Here is Mimi’s recipe:

Cake

3 C sifted flour

2 1/2 C sugar

1//4 t soda

6 eggs

1 C Crisco

1 C sour cream

1 t vanilla

1 t lemon


Mix as listed and beat for 4 minutes at medium speed. Bake in a greased tube pan (use wax paper, too) at 350* for about one hour or one hour and ten minutes.


Glaze

Melt 1/2 stick butter, add 1/2 box powdered sugar and enough milk to make a spread. Add 1/2 teaspoon vanilla and 1/2 teaspoon lemon flavoring. Take cake out of pan and let cool a little, then put on glaze while cake is still warm.



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Sep 17 2006

Central Alabama's White BBQ Sauce

As TG travels around the country, I can easily spot regional differences in BBQ. Some variations are in the meat…such as Santa Maria style tri tip in California and in Owensboro, Kentucky, where they serve mutton. The biggest regional difference, though, appears to be in the types of sauces used to “dress” the BBQ’d meat.

Our friends from Big Bob Gibson Bar-B-Q in central Alabama (Decatur) use a white sauce for its BBQ chicken.

White1

Here is a recipe for a White BBQ Sauce:

3/4 C mayonnaise

2 T cider vinegar

2 T sugar

1/2 t prepared horseradish

1/2 t salt

1/2 t black pepper

1/4 t cayenne pepper

Mix all ingredients in a blender until smooth, about a minute. Refrigerate sauce in airtight container for at least one hour or up to two days


Sep 17 2006

Vinegar Cole Slaw Dressing

Looking for a new cole slaw dressing? Here’s one The General has been using lately and I have been getting some great comments on it!


2 C apple cider vinegar

2 C granulated sugar

1 1/2 T vegetable oil

1/2 C diced onion

1/4 C diced bell pepper (any color you prefer…or have on hand)

3/4 t celery seed

1/2 t sea salt or Kosher

1/2 t freshly ground black pepper

1/4 t minced garlic


Mix all ingredients together and serve. Quick, easy, tart…very nice!


Sep 17 2006

Busy Week

This past week has been a busy one! It started with the Boeing party on Tuesday and then on Thursday we did a “show and tell” event at the Inn on Ellis Square. The purpose of the event was to showcase food for the holidays. The whole room was decorated for Christmas and about 12 local caterers were invited to show off. TLW even rescued our beloved “BBQ Santa” from the attic to use as a table decoration.


I don’t want to sound arrogant, but I think I can safely say that The General’s beef brisket stole the show.

We got several orders for next weekend’s Roshashana holiday. BTW we picked up several Christmas party reservations.


Sep 11 2006

Fish Stew Recipes

Here are two recipes for fish stew.


This one is from our neighbor ‘Wild Bill’ who loves this stuff.


Eastern North Carolina Fish Stew

1 lb. bacon, cut in 1″ pieces

1 qt. tomato juice

6 potatoes, peeled and sliced

6 onions, sliced 1/4″ thick

3 lbs. fish, cut in 1″ cubes

1 dozen eggs

1/2 t salt

1/4 t pepper

1/4 t red pepper


Fry bacon and save 2 tablespoons bacon fat in the cooking pot or Dutch oven. Remove the bacon and set aside.


Put potatoes and onions in pot and cover with water. Bring to a boil then let simmer until potatoes are done.


When potatoes are done, pour in tomato juice and let simmer until it smells like real food.


Add spices and stir.


Add fish chuck, making sure they are submerged.

(DO NOT STIR FROM THIS POINT ON!)


When fish becomes flaky and white, let simmer another 20 minutes or so.


Break eggs into stew, bring to slow simmer again.


Eat any time after eggs are done.


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Inaugural Fish Chowder

This recipe is from Legal Seafoods Cookbook. We love this restaurant and always visit it for its clam chowder when we are in Boston. They even have a spot at Logan Airport!

**It gets its name because it was served at Ronald Reagan’s 1981 inauguration.


1/2 C butter

3 C diced onions

1/4 C finely grated carrots

2 t minced garlic

1/2 C flour

12 C concentrated fish stock

4 lbs. fish

2 C light cream

1/2 C finely grated Monterey Jack cheese

Salt

Freshly ground black pepper


**Legal says that one cannot duplicate their fish stock, so use any fish stock you have.


Heat the butter in a large saucepan until softened, and saute the onions, carrots, and garlic in it, stirring frequently, about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring , for about 4 minutes. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mixture. Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.


Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won’t distinguish the cheese as such, it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn’t boil.