Shawn Lea, the mastermind behind the Carnival of the Recipes, is hosting this week’s carnival at Everything and Nothing. She has deemed it “Bring a Friend” week. So, The General would like to introduce our friend and neighbor “Wild Bill” who loves to cook as much as TG and is a willing taster/critic for ‘anything and everything’ TG tosses his way. Not only does Wild Bill share a fondness for food, but he enjoys the vino as much as the missus and I….along with his lovely wife ME!! When we moved to Savannah, we hit the neighbor “Wheel of Fortune” when we were introduced to this fine couple….refreshing since we had a couple of ‘questionable’ and downright weird neighbors in Atlanta!
The General would like to submit WB’s
Carolina Hot Dog Chili recipe:
1 1/2 lbs ground beef, extra lean
1 3/4 C water
1 C onion, chopped
3 cloves garlic, minced
6 oz tomato paste
1/2 C ketchup
1/4 t chili powder
2 t Worcestershire sauce
1 t cider vinegar
1 1/2 t salt
1/4 t black pepper
1 T hot sauce (Bill used Crystal brand Louisiana hot sauce)
Place the beef and water in a 4 1/2 quart Dutch oven or soup pot over high heat. Bring the water to a boil. Add the onion. When the water boils again, reduce heat to medium and stir to begin breaking up the meat.
Add the remaining ingredients and stir well until the tomato paste had completely dissolved and the meat is broken up.
Continue to stir the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to low to prevent sticking.
This recipe rivals the chili served at the legendary Varsity in downtown Atlanta….”what’ll ya have…what’ll ya have!”
How about a baloney sandwich to share with your friends?? No, not just a regular baloney sandwich (though those can be pretty tasty)…you know TG, I have to put a spin on things and if you have never tasted a Barbecue Baloney sandwich you are in for a treat!
Start with about three pounds of un-sliced baloney. Set up your kettle for indirect heat. Remove the paper encasement from the baloney and place it on the indirect side. Sprinkle 2 cups of water soaked and drained hickory or pecan chips on the coals. Put the lid on the smoker and let the baloney smoke for a couple of hours. (Too much heat will burst your baloney…so be careful!) Since baloney is a finely ground pre-cooked sausage, you are only after flavor…not doneness. Remove when the baloney reaches an internal temperature of 160*.
Great Baloney Sandwich
1 thick slice of bbq baloney (about 1/4″)
1 slice fresh sweet onion
1 T your favorite BBQ sauce
1 T bbq baked beans
1 T coleslaw
1 Kaiser roll
Assemble and consume with a frosty longneck! Mmmmmmmm…good!