Archive for Recipes
Mango Salsa in 4 Minutes
Posted by: | CommentsWhat a great recipe this is! We always have a pint or so around. Use it for chips, in omelettes, or as a side dish. Read More→
Smoked Cajun Shrimp
Posted by: | CommentsShrimp have come down in price with the advent of modern quick freeze plants in Asia and South America. Most of the shrimp we get today are actually freshwater, farmed shrimp. It is not quite as pungent as a fresh prawn from the salt, but less caloric and very affordable. Read More→
Gloria’s One of Everything Salad
Posted by: | CommentsFriend and creative cook Gloria Ramos passed this one on to me. It’s very simple–there’s one of everything! Excellent for warm weather. Goes well with beef and poultry. Read More→
Jambalaya Perfection
Posted by: | CommentsJambalaya hails from the great state of Louisiana, and was adapted from Paella, commonly found in the Mediterranean countries. It’s a Creole dish, and although there are hundreds of variations, Jambalaya always has three common ingredients, meat, vegetables, and rice. For the meat, you can use shrimp or crawfish for the seafood portion; chicken, ham, and Andouille sausage for the other meats. Typically, either your Jambalaya is water-dweller or land animal based, but I think Andouille sausage should be found in every Jambalaya. The triage of bell pepper, onion, and celery is present in any respectable Jambalaya. Read More→
JR’s Smoked Rice
Posted by: | CommentsIn 1994, Jerry Roach, known as JR in competitive BBQ circles, went on the road with JR’s School of Southern Barbeque. I flew down to San Diego, the closet venue, and learned more from this famous BBQ manufacturer and competitive chef than I could have gleaned from 10 books.
Of all the tricks and recipes I’ve learned, JR’s Smoked Rice has been the most valuable of all. Fifteen years later and after many modifications, some major, I still get more requests for my smoked rice than anything else. Read More→
Barbequed Green Beans
Posted by: | CommentsOne of the underlying goals of BBQ4Dummies.com is to produce healthy dishes with low to moderate calorie and fat content. This isn’t one of them!
The first time I had this dish was in a small BBQ joint in Fairhope, Alabama, on Mobile Bay. Fairhope is one of the most beautiful small Southern towns you’ll ever see. We stayed at the Marriott on the Bay, but ate from the tiny BBQ shacks often located in gas stations or near a small store. The first night we arrived I wanted BBQ, Read More→
Stylie’s Grilled Baby Back Pork Ribs
Posted by: | Comments“Stylie” is a screen name for an active poster on a local community website in Elk Grove, CA.
Baby backs are traditionallly barbequed at low temps, but here’s a recipe for grilling them. Stylie is a home brewer, and is a detail oriented guy. When we talked to him, here’s what he told us: Read More→