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Leftover contest meat recipes

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

One of the questions I get is do I have any recipes to use up my leftover contest meat.  Here is a recipe from the Second Addition of American’s Best BBQ which will hit the stores March or May 2015. (We have been given both dates.)

Spencer’s BBQ Corn Bread   
Pam, non-stick cooking spray
1 lb. BBQ pulled pork
1 c. cornmeal
1 c. all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 c. cane sugar
1/4 c. whole milk or as needed
1 c. butter, softened
4 large eggs
14.75 oz. cream-style corn
1 to 2 fresh jalapeno peppers, seeded and minced or to taste
1-1/2 c. shredded Cheddar cheese

4 Tbsp. melted butter
3 Tbsp. BBQ sauce
1 tsp. garlic salt
1/2 tsp. cayenne or to taste
Preheat oven to 350º degrees F (175º degrees C).   Spray a 9” X 13” with Pam generously.   Shred BBQ pulled pork into fine pieces and set aside.
In  a  large  bowl,  stir  together  flour,  cornmeal,  baking  powder,  and  salt.

In a separate large bowl, stir together the butter, milk, and sugar.  Stir in the eggs (one at a time) until well incorporated.  Add  the  cream style corn,  peppers,  cheese, and shredded  BBQ  pull pork  and  stir by hand (don't use electric mixer)  until  blended.

Add flour mixture to corn mixture; stir until smooth (don't use electric mixer). Pour batter into prepared spray pan.

Bake in preheated oven for 45 to 50 minutes or until golden brown and until a toothpick inserted into center of the pan comes out clean.
Topping: Combine all and melt in microwave.  Brush over cooked cornbread and place back in oven for 5 to 7 minutes. Cool then cut into cake squares and serve warm. Serves 6 to 8.

Here’s a takeoff from Oklahoma Joe’s Z-Man Sandwich.

The Wild Park Sandwich
2 lbs. slow-smoked barbecued brisket
12 oz. mayonnaise
5.5 oz. white vinegar
2 Tbsp. sugar
1/4 tsp. each celery & caraway seeds
1/2 tsp. black pepper
1 Tbsp. kosher salt
3 Tbsp. shredded carrot
2 c.  shredded green cabbage
1/4 c. shredded red cabbage
6 potato rolls
Barbecue sauce
6 slices smoked provolone cheese
1 c. coleslaw
12 onion rings, fried

Make the slaw: Warm vinegar and sugar, let cool. Add all remaining Ingredients to Mayo and mix well. Mix cabbage and carrots with dressing.   
Lightly butter the potato rolls. Spread barbecue sauce on the bottom halves of the rolls, then add brisket. Top with smoked provolone and melt in an oven or Toaster oven. Top cheese with more barbecue sauce, and then add coleslaw and two Onion rings for each sandwich. Cover with top part of bun and enjoy. Serves 6.

What’s nice about this recipe you can mix and match any type of meat along with shrimp and crawfish?

1-2-3 Jambalaya
1 large onion, diced
1 large green bell pepper, diced
1 lb. smoked sausage, cut into 1/4” slices
1 Tbsp. olive oil
2 c. chopped barbecued pork
1 c. chopped barbecued brisket
1 c. chopped smoked chicken
3 c. uncooked long-grain rice
Two 10-1/2 oz. cans French onion soup, undiluted
14. -oz. can chicken broth
14.5 oz. can beef broth
2-3 tsp. Creole seasoning
2-3 tsp. Louisiana hot sauce
Garnish: fresh cilantro sprigs

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in the barbecued meat and next 6 ingredients.
Bake, covered, at 350° degrees F for 40 minutes, stirring after 30 minutes. Garnish, if desired. Yields 8.

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Fire up the grill for some meatloaf on the Smoker Pro

By Steve Collins
The Home Chef

Something about fall brings meatloaf to mind. My favorite meatloaf uses a combination of ground beef, ground veal, and ground pork in equal portions. My butcher grinds and sells this mixture but you can easily buy a half pound of each and mix it yourself.  When cooked over the SmokerPro or a plank, the smoky flavor adds another dimension to the meatloaf. I serve it with green chile gravy, a very New Mexican touch. Just in case you want to try it, I’ve included the recipe. Don’t forget the mashed potatoes. After all, it’s meatloaf.

1 Tbsp. vegetable oil
1/4 c. onion, finely diced
1/4 c. celery, finely chopped
1/4 c. red or green bell pepper, finely diced
1 clove garlic, minced
1tsp. ground cumin
1 tsp. dried oregano
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1/4c. bread crumbs
1 egg, beaten

If using a plank, soak it for at least an hour. I like apple wood for this.

If using the SmokerPro, have 2 cups of apple wood chips ready to go.

Prepare a hot fire in the grill. Heat the oil in a sauté pan over medium heat. Add the onion, celery, bell pepper, and garlic. Cook for five minutes, stirring. Add the cumin and oregano, remove from heat and let cool. Put the ground meat in a mixing bowl and mix well, especially if they weren’t ground together. Season to taste with salt and freshly ground black pepper. Work the sautéed vegetables and bread crumbs into the meat so that it is thoroughly blended. Form into a loaf and refrigerate until ready to cook.

Put the woodchips in the smoker pro. Put the Smoker Pro directly on the coals or over the heat source if using gas. Place the cooking grate on and put the prepared meat loaf directly over the smoker pro. If using a plank, put the prepared meat loaf on the well-soaked plank and place the plank on the cooking grate directly over the fire. Cover the grill and cook for one hour.  (The meatloaf is ready when an instant read thermometer reads 160˚. )

Green Chile Gravy
2 Tbsp. vegetable oil
1/4 c. onions, finely diced
1/2 tsp. ground cumin
1 tsp. dried oregano
3 Tbsp. flour
2 c. chicken stock
1 c. roasted green chiles, diced

Heat the oil in a saucepan over medium heat. Add the onions and cook for five minutes. Add the flour, stir well to coat the onions and cook for three minutes. Add the chicken stock and bring to a boil, Stir well, making sure that clumps don’t stick and burn. When the stock comes to a boil add the green chiles and reduce to a simmer, continuing to stir. Cook for five more minutes. Serve with the meatloaf.
Enjoy the crisp evenings of autumn (and your meatloaf)!

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Preserve Barbecue Sauce & Apple Pie

By Kent “The Deck Chef” & Ally Whitaker

I’ve touched on this subject before with a few recipes but I decided that I needed to spell out the actual quick and easy method that I use when making a quick barbecue sauce with a berry infused flavor… I cheat.

Ally and I love quick and easy when it comes to cooking. We also love foods that are packed with flavor. Simple and easy does not mean bland. This recipe fits right smack into that category!

This is an easy method for making a junk sauce that is perfect for just about anything but very well suited for pork. It’s also great with chicken wings, turkey, steak and even tuna steaks as well! I’ve even drizzled it over grilled veggies, used it as a dipping sauce.

You can start with this basic recipe and then add more ingredients as you like. A true “Junk” sauce! Oh, a Junk sauce is when you need a quick sauce, so you start with something you have, then ya toss in a bunch of… junk! In this case the “junk” comes in the form of fruit preserves.

The last time I talked about this method I used Raspberry preserves as an example. Since then I’ve been emailed a few times with questions about using other items. So, I tried a few. To date raspberry, apple, peach, and orange preserves have worked wonders. Using something such as grape jelly produced a flavor similar to tailgate meatballs. Not one of my favorites… the sauce that is… I love meatballs.

Here’s a quick and easy version that’s slightly different from the Raspberry Junk Barbecue Sauce that I wrote about several months ago. I used blackberry preserves for one version and one with peach and both were pretty darned tasty. Remember, you can use your homemade sauce or a bottle of store bought if pressed for time.
Kent’s Preserve Junk Barbecue Sauce
Bottle of store brand plain barbecue sauce
2/3 c. preserves
1/2 Tbsp. hot sauce
Dash of brown sugar

In a saucepan over low heat – add the preserves and stir until melted. Do not boil or over heat. Add about half of the barbecue sauce, hot sauce and a dash of brown sugar and stir. Remove from heat, taste and add more barbecue sauce if desired.

Oh, did I mention, Ally used the left over sauce for a quick and easy spread. She took the version with blackberry, added a few more dashes of hot sauce and a tablespoon of minced jalapenos. Then, she mixed that with cream cheese. Let me tell ya, that was one Auburn football game day cracker spread that was pretty popular!  Enjoy, and as always, let me know how your tweaks to recipes turn out.

For dessert, nothing beats a warm apple pie. Well, actually a slice of warm apple pie with ice cream does! It’s cool weather time and that means Ally is going to fire up the oven in order to make her signature apple pies.

My wife Ally has about five different ways that she can make an apple pie, and I’ve yet to meet a version that I didn’t enjoy. It’s kind of like barbecue… never met a plate of barbecue that I’d didn’t like. I’m kind of simple that way.

Who says we can only write about pork, beef, and chicken recipes? It’s time to knock out a few pies and give the kitchen an aroma that will be sure to make you hungry.

My only suggestion is to choose the right apple! Many people say that Gala or Granny Smith apples are the best for apple pie baking. Are you wondering why? It’s really about how the apples hold their shape during baking. Sweeter apples tend to break down and become mushy when baking. Tart apples seem to hold their shape better. My suggestion, pick a nice apple that’s not too sweet such as a Red Delicious or simply use what you have. Either way… there’s going to be an apple pie in your future.

I figured that if you are new to the pie game then going easy would be the way to start. Check out this simple recipe for an American Classic! If you need a few other versions, or even a lower than normal sugar recipe, then please feel free to email me. Enjoy!

Ally’s Easy Apple Pecan Pie
2 ready-made pie crusts
1/2 c. crushed pecans
Dashes of brown sugar
6 c. thinly sliced, peeled apples – approx. 6 medium apples
3/4 c. sugar
2 Tbsp. all-purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. lemon juice

Heat the oven to 425°. Use the pie crust in the pan it came in or, if using rolled crusts, then gently place one of the pie crusts in ungreased 9-inch glass pie plate. Press gently to form without breaking or making weak areas. Next, sprinkle pecans evenly across pie crust. Don’t worry, it won’t be completely covered. Next, sprinkle with a few dashes of brown sugar. Next, in a large bowl, gently mix the remaining filling ingredients and spoon into the crust. Top with the second crust and gently press edges together with a fork to seal.  Cut slits or shapes in several places in top crust. Note: Ally says you can add the pecans and brown sugar to the mix to make things easy if you wish.

Bake 40 to 45 minutes or until crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent burning. Allow to cool before serving, about 2 hours.

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.

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