Jan 3 2017

What Makes Our Brunswick Stew Special?

Webster’s online dictionary defines Brunswick Stew as:

“a stew made of vegetables and usually two meats (as chicken and squirrel)”

You know at Wiley’s we don’t cut corners so two meats just wouldn’t do. While we don’t use squirrel, we do use pork, chicken, sausage, and brisket! Many BBQ restaurants use Brunswick Stew as “just a side dish” so it is more of an afterthought of leftovers, and you sure won’t find many using brisket or sausage. One look at our stew and you can see it’s not all filler of potatoes and corn, it’s full of MEAT!

Brunswick Stew is the perfect dish for cooler weather, and you can even buy it by the quart.


Nov 23 2011

Thanksgiving Smoked Turkeys

First round of smoked turkeys ready for pick up…Oh yeah!


Jan 17 2011

Wiley’s Favorite Smoked Salmon Recipe

Some of our students from previous cooking classes have had amazing success with our directions for “How to Cook the Perfect Steak.”  We have received numerous calls of jubilation on how good they deem the instructions to be!   Seeing how happy and successful they have been, we have decided to post the recipe for smoked salmon.  It is a very easy recipe to follow.  Continue reading


Feb 6 2008

Crab Cakes

Savannah, being a port city, is really into seafood… and crab cakes are really popular here. In the February 2008 issue of the National Barbecue News there is a recipe for Grilled Crab Cakes with Salsa. The recipe calls for Corn Bread Crab Cakes with chunky salsa and a white sauce. It sounds very good and we plan to try it soon.

TLW also has an awesome recipe for crab cakes:

2 egg whites
1 C mayonnaise (Hellman’s)..can add more to get correct consistency
1/2 t Old Bay Seafood seasoning
3/4 t dry mustard
4 T butter
1/2 t ground celery seed
Juice of 2 lemons
1/2 t cayenne pepper
6 T extra fine cracker crumbs
1 lb. lump crab meat
8 slices white bread

Combine egg whites and mayo in mixing bowl. Add seafood seasoning, dry mustard, celery seed, lemon juice, cayenne pepper and cracker crumbs. Whisk to remove lumps.

Lightly fold crab meat into mayo mixture. Cover and chill.

Discard crusts from bread slices and cut each slice into quarters. Process in food processor fitted with steel blade until you get a uniform small crumb.

Shape chiilled crab mixture into small cakes. Dredge each cake in bread crumbs and place on rack over a sheet pan. Chill at least 30 minutes so breading can set.

Prepare your grill for direct grilling. Place cakes on a sheet of foil that has been sprayed with Pam. Cook until the bottom of each cake is golden. Gently flip each cake and brown the other side. (You can also saute the cakes in a black iron skillet using the butter. )

TLW usually serves her crab cakes with her Cajun Remoulade sauce. The recipe in the NBBQ News calls for chunky salsa and a drizzling of a white sauce consisting of sour cream, mayo, milk, lemon juice and Italian seasoning.


Feb 6 2008

Shrimp Alfredo

Here is a recipe that you can do either inside or outside on the grill. Wow! Were we ever surprised at how good it was…and how easy. TG bought about 11/2 pounds of shrimp. Taking the easy way out last night, I boiled them with the shells removed. I could have almost as easily grilled them. Prepare enough fettucine for two or more. I used prepared Alfredo sauce that I found in the spaghetti sauce section of our local Publix. Heat the sauce in your microwave for about 2 minutes on high, lay down a bed of fettucine on your dish, spread the shrimp out evenly and cover with the Alfredo sauce. Garnish with minced parsley and serve with garlic bread. Really fast and really good. The Little Woman gave me two thumbs up for this dish!


Feb 2 2008

Eating With Your Eyes

People eat with their eyes…as if I didn’t already know that after competing 11 years on the professional BBQ circuit. Sometimes we have to re-learn things we already know to reinforce them. I believe that our success at the National BBQ Festival in November should be credited to TLW’s presentation of our ribs and brisket. I can only take credit for the ribs that I selected and of course the cooking of them. They were especially meaty…but the rest was due to her creativity…

Friday, after our finish in the middle of the pack of the Invitational event, we had a discussion with two judges, one our good friend Bob Lyon from the Seattle area. TLW asked them how they came up with their presentation scores, which amount to almost 25% of the total score for each entry. Many points were mentioned that we always keep in mind, but one stood out. Since the turn in boxes at this event were bigger than those usually used, the boxes should still be very full. In the Invitational, we did not follow this advice, and in thinking about our presentations, we could have added more samples.

In Saturday’s Open event, we kept that concept in mind and had no problem with putting in plenty of ribs, since all of our slabs were awesome. Below is a picture of our turn in box. During Friday’s contest, TLW put in one layer of ribs, but on Saturday two layers really filled up the box. And the judges must have liked them giving this entry the first place nod.


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We had a major problem with our chicken. It came out of the pit much darker than usual. In retrospect, we ran out of honey that we usually use to sweeten our sauce and replaced it with maple syrup…could this have been the culprit? It took a great effort for TLW (and a lot of cuss words) to find enough pieces of chicken to fill the box…We were decidedly unhappy with that sample even though the day before, chicken was our only top ten finish.


When it was time to turn in our brisket, we ran into another snag. Our four briskets all seemed to be slightly overcooked…even though TG thought they were at perfect temperature. After cutting in to all four, TLW had about ten slices that were acceptable to her…but alone in the box they looked pitiful. So, she cut pieces from fatty parts that we usually don’t turn in…but love to eat. With about 30 seconds left, she placed them in the box jigsaw fashion and figured that all was lost. Much to our surprise, the judges gave us first place…amaziing!



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Now whether you compete or not, it really doesn’t matter. What does matter is that you incorporate good presentation into the food that you feed your guests. Looks do count!



Sep 21 2007

Grilled Swordfish

I can’t say enough good about the June issue of Food and Wine magazine. Plenty of smoking and grilling recipes, and a lot of them were done by our BBQ friend Steve Raichlen. Last night we cooked their recipe for swordfish steaks that was out of sight! It consisted of a very basic one hour marinade consisting of salt, freshly ground black pepper, minced garlic cloves, lemon juice and olive oil. (TLW has convinced me that using fresh garlic cloves and mincing them gives a superior flavor than the already minced garlic out of the jar.)


Reading the recipe for the ‘ketchup’ which requires the roasting of fresh tomatoes, reminded me of how good roasted tomatoes are and what fabulous salsa they make. The recipe for the ketchup calls for 1 1/4 pounds of tomatoes. It has a lot of ingredients including allspice, ginger and capers.


TG highly recommends that you find this issue and look for the recipe on p. 188 or check it out

online. Remember not to exceed the internal temperature of 140* for your swordfish steaks.



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Sep 18 2007

Strange Coincidence

In August, on our way to vacation at Lake Chautauqua in upper New York State with our good friends Sir Charles and Kathleen, TG was worried that the Lake might be too remote since I brought no reading material. After lunch in Cleveland, we found a Border’s Discount Book Store…and it truly was a discount store. Since I liked the low prices and their selection of cookbooks, I bought several. I didn’t pay much attention to them until we reached the Lake.

I began reading one called Cook-Off America Volume 2 and suddenly discovered that I was in the book! “The Original Q Company Brisket” National Capital Barbecue Battle. It goes on to call me a consistent winner and a “circuit” celebrity. Funny though, the recipe isn’t mine nor is the picture one of our shots…even though it is a darn fine one.


From then on, I was like a celebrity chef and our friends told anyone who would listen about this strange coincidence! I was then put on the spot when Sir Charles went to his freezer and pulled out a standing rib roast and announced that we were having a dinner party Saturday night and I was to smoke the roast as well as other parts of the meal.


Being away from all my spices and tools, I was able to go back into the archives of my mind and remember an old beef marinade that I used to use all the time. It consists of one third teriyaki, one third red wine vinegar, and one third water. The water keeps the teriyaki from turning the meat too dark. Also add a good shot or two of bourbon. The bourbon breaks down the fibers in the meat and acts as a tenderizing agent…as well as a flavoring agent. I let the meat marinate a couple days before cooking it. I must say that it was one flavorful piece of meat…and all the guests agreed.


I also found out something that most home chefs don’t realize. I was looking for some spices to use on the roast and I found that some of Charles’ spices were out of date…some by two or three years! Most spices are only good for a year or less…depending on geographic location (temperature and humidity). When in a pinch, the old standby is seasoned salt, black pepper and granulated garlic and that is what I used on the rib roast.



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Sep 17 2007

Linguine with Clam Sauce

As TG has stated before, I have had marginal luck using recipes from magazines. In fact, I have stopped several magazine subscriptions recently. One that I continue to subscribe to is Fine Cooking and I have had success with many of their recipes. If you don’t subscribe to it, it would be a worthwhile addition to your cooking arsenal.


In their November 2007 edition, there is a recipe for Linguine with Clam Sauce that I thought The Little Woman might like. I asked her to try it…she was very willing since she has an addiction to clams of any kind! We both loved the result and plan to make it again tonight!


24 littleneck clams (TLW used 36)

6 T extra virgin olive oil

1/2 t crushed red pepper flakes

1/3 c dry white wine (TLW used Barefoot Chardonnay)

5 T finely chopped fresh flat leaf parsley

3 large cloves garlic, minced

Kosher salt

8 oz. linguine (FC recommends De Cecco, Due Pastori, or Rustichella d’Abruzzo brands) (TLW used the spaghetti we had in our pantry)

Freshly ground black pepper


Scrub the clams under cold water and set aside. In a heavy 3 qt. saucepan, heat 3 T of oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 T of the chopped parsley and half of the minced garlic. Cook for 20 seconds and add the clams.


Cover and cook over medium high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 6 minutes total for all the clams to open. Transfer the clams to a cutting board and reserve the broth. Remove the clams from the shells and cut them in half, or quarters if they are large. Return the clams to the broth. Discard the shells.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente, 6 to 9 minutes. Don’t overcook.


While the pasta is cooking, heat the remaining 3 T olive oil in a 10 or 12 inch skillet over medium heat. Add the remaining 3 T parsley and the rest of the garlic and cook until the garlic is soft, about 1 minute. Set the skillet aside.


When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta. Add the pasta, the clam and the broth the clams were cooked in to the skillet. Return to low heat, toss the past in the sauce and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.


Taste for salt and add a large grind of black pepper. Serve immediately, garnished with parsley leaves.


Sep 4 2007

Cajun Remoulade

TLW takes great pride in her Cajun Remoulade and Crabcakes recipes which she may post later…if I can bribe her. But here is one that is quick, simple and good. It was given to us by our neighbor, Ernie, and it is a replica of the sauce used at the Longfellow House (TG thinks in New Orleans). Apparently one of Ernie’s relatives had been searching for this recipe for over 25 years. It is supposed to be used with shrimp, but it tasted great with some frozen crab cakes we thawed the other night.


1 C Mayo – We prefer Hellman’s

1/4 – 1/2 C Creole Mustard – Zatarain preferred

1 T Horseradish

Juice of 1 lemon

2 shakes Worcestershire sauce

1 Garlic clove, smashed

Enjoy!