Now you can have instant access to the National Barbecue News for only $10!
Click here for a sample copy | Click here to subscribe to Online Edition | Click here to subscribe to original printed edition

On Line Subscription login

New Recipes
Recipe Archive
Advertising Info
Calendar of Events
BBQ Directory

Contact Information:

National BBQ News
P.O. Box 981
Douglas, GA


Email Us


Cold weather? Barbecue Soup anyone?

By Kent Whitaker
The Deck Chef

It has been a cold a dreary winter in Chattanooga, except for the week of rain and 6o degree temps. With this weather, Ally and I have done our fair share of meals that have included chili, chicken and dumplings, and of course, Brunswick stew. However, sometimes you just want a bowl of soup. So, having the need for some soup, and the talent for Brunswick stew, I decided to merge the two together.
And Ally will tell you that I am not a soup person. If she catches me making soup to many times she may start to think aliens have replaced her husband.

My new concoction is lovingly called Barbecue Soup. Yes, you can just thin out some Brunswick stew for a real simple version, but I think this recipe tastes pretty darned good. The trick is to use thinly pulled meat. I used pork for one version and smoked chicken for a second version. The pork was good and the chicken really had some great flavor. Hope you enjoy it!

Barbecue Soup
4 medium potatoes, peeled and cubed
2-1/2 c. shredded smoked chicken or pork
1 diced onion
1 finely shredded carrot
3 c. water
3 c. milk
1 can chicken stock
1 c. broccoli florets, crumbled
Salt & pepper
Garlic powder to taste
2 Tbsp. flour
2 Tbsp. butter

Combine all of the ingredients in a large enough sauce pan and cook over medium-low heat. Do not boil. Cook until potatoes are easy to crumble with a fork. Add more milk if needed to thin. You can add some shredded cheese if desired. Serve hot with corn bread.

If you stayed up all night smoking meat by the truckload and grabbing snacks, does some breakfast with a few eggs count as the first meal of the day? Ok, I know this is a stretch for barbecue, but if you are like me, then you cook many more things than pork butts and tenderloins. Many people start out with the grill in search of the perfect burger then move toward the smoker in search of the perfect pulled pork.
However, as many of you know, this love for outdoor cooking opens the door for many other dishes and styles of preparing food. Alas, we are sucked back into the kitchen! But I love to cook — indoors or out.
I am working on a new book and happened across a few recipes from the Georgia Egg Commission. I thought, how could I fit these recipes in an article about barbecue?? My wife Ally pointed out to me that even barbecue nuts love breakfast. And during any weekend event, we all still need to eat the most important meal of the day — breakfast.

These recipes are courtesy of Jewell Hutto, Executive Director of The Georgia Egg Commission. Jewell knows eggs. She also knows some great recipes. I had a chance to try several while working on the new book and decided that I needed to share!

So next time you are up at the crack of dawn during a barbecue contest getting things going while chomping on a cold toaster pastry — that’s if you have even been to bed yet — then you can think about these great dishes from the Georgia Egg Commission.

Stuffed Pork Tenderloin
6 oz. box pork bread stuffing
1 Tbsp. hot and spicy Szechuan seasoning mix
1 egg, beaten
1 c. chiken broth, boiling hot
2 (2 lb.) pork tenderloins  

Preheat oven to 475°F. Combine stuffing, seasoning mix, egg, and chicken broth; mix well. Set aside.

Starting one inch from the end of the tenderloin, slice all the way down the middle to the other end. Make sure that you do not slice all the way through the tenderloin. There should be about one-half inch on the bottom. Stuff tenderloin with stuffing. Using toothpicks, close up tenderloin. Season with salt and pepper.

Place in baking pan and bake 15-20 minutes per pound.
Recipe by Jewell Hutto, Executive Director of The Georgia Egg Commission

Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread,  is in bookstores nationally and is also available online at, as well as at Barnes and Noble and on Amazon.

Super tasty snack ideas for your Super Bowl parties

By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge

It’s a new year and time to start planning for all the Football parties that we are hosting or going too. Next planning is for the upcoming barbecue season. I always like to start off with a new wing recipe.

Spicy Cranberry Chicken Drummetts
1/2 c. Ocean Spray Jellied Cranberry Sauce
2 Tbsp. hot pepper sauce, (I like Sriracha here)
1 Tbsp. chili sauce
1/2 tsp. salt
20 chicken drummetts, about 2 pounds

Combine all ingredients, except drummetts, in large reseal able plastic bag; mix well. Add drummetts. Seal; turn bag to coat chicken. Refrigerate at least 1 hour or overnight.

Preheat oven to 400° degrees F.  Or prepare a medium hot grill and grill the wings until done.  Pour chicken and marinade in ungreased 13 x 9-inch baking dish. Bake 40 minutes or until chicken is no longer pink near bone, turning 2 or 3 times and brushing with marinade. Transfer chicken pieces to serving dish; discard any remaining marinade. Makes 10 servings.

This thick cheesy dip, with the unusual addition of sausage, goes together in a jiffy. Accompanied by crackers or fresh veggies, it’s a hearty appetizer for a football party or family gathering.

Hot Kielbasa Dip
8 oz. cream cheese
1/2 c. sour cream
1/3 c. milk
1 Tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
8 oz. fully cooked kielbasa or Polish sausage, finely chopped
1/2 c. sliced green onions, divided
1/4 c. grated Parmesan cheese
Assorted crackers or raw vegetables

In a 1-1/2-qt. microwave-safe bowl, heat cream cheese, uncovered, on high for 45 seconds. Stir in the sour cream, milk, mayonnaise and Worcestershire sauce. Add the kielbasa, 1/4 cup of onions and Parmesan cheese; mix well.

Microwave, uncovered, on high for 2-3 minutes or until heated through, stirring once. Sprinkle with remaining onions. Serve with crackers or vegetables. Store in the refrigerator. Yield: about 3 cups

A good appetizer that I think most people overlook is smoked salmon.   A sweet and spicy rub gives this quick salmon dish fantastic flavor.   

Sensational Spiced Salmon
1/4 c. light brown sugar
4 tsp. chili powder
2 tsp. grated lemon zest
1 tsp. ground cumin
1 tsp. salt
1 tsp. ground cinnamon
1/2 c. mayonnaise
1-3 to 4 pound salmon fillet, skin on

Combine the first six ingredients; coat the meat side of the salmon the mayonnaise and season with rub.   Place on a sheet pan coated with cooking spray. Place in a preheated smoker at 250º degrees F, uncovered, 35 to 40 minutes or until the white protein shows on the top of the fillet or the fish flakes easily with a fork. Enjoy.

Grilled Salmon with Gremolata

Fire Up The Grill
By Steve Collins
The Home Chef

After the rich eating during the holidays, many people want eat a bit lighter. The challenge is to do that without giving up flavor. Gremolata is a very simple parsley and lemon zest mixture. It is rich in flavor but not in calories. Gremolata makes a perfect addition to grilled fish. I’ve added some fresh rosemary to subtly amplify the flavors of the gremolata.  

Two 6 oz. portions salmon filet
Olive oil
Salt and freshly ground black pepper

1 bunch flat-leafed parsley, finely
2 Tbsp. fresh rosemary, finely chopped
Zest of 1 lemon
2 cloves garlic, minced
1 Tbsp. olive oil

Prepare a hot fire. Clean the salmon and remove any pin bones. Brush the salmon with olive oil and season it to taste with salt and freshly ground black pepper. Toss the parsley, rosemary, lemon zest and garlic with the olive oil, making sure it’s well blended. Set the mixture aside. Put the salmon on the grill directly over the heat. Cook it for three minutes then turn it over and cook for three more minutes. Remove the salmon from the grill and let it rest for five minutes. Serve with the gremolata. Serves 2.

Back to Top

Website design by Wyoming Network, Inc.