Recipes
Dr. BBQ's Smoked Bologna With Big-Time Creole Rub
Courtesy Ray Lampe, aka Dr. BBQ
Southern Hospitality, New York NY
Reprinted with permission from
Dr. BBQ's Big-Time Barbecue Cookbook (St Martin's Griffin, 2005)
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I like this recipe for a few different reasons. Smoked bologna? That's different from what you normally see on backyard picnic tables and Super Bowl spreads. The rub has no sugar, so it's completely low-carb. The dish is a precursor to the smoked boalogna appetizer that was added to the Southern Hospitality menu as soon as Ray Lampe came onboard. And because it's so simple to make, it's ideal for the Big-Time game.
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Dr. BBQ's Big-Time Creole BBQ Rub
(courtesy Ray Lampe)
No carbs! This also makes a great steak seasoning.
2 tablespoons salt
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons freshly ground black pepper
2 tablespoons dried thyme
2 tablespoons paprika
2 tablespoons cayenne pepper
Smoking The Bologna
(courtesy Ray Lampe)
1 bologna chub (3 pounds)
3 tablespoons Big-Time Creole BBQ Rub
Yield: 10 servings
This is very simple and one of my favorite meals.
Prepare the cooker for indirect cooking at 235F, using pecan wood for flavor.
Unwrap the bologna and cut a few slashes on one side—that will be the top. Sprinkle the rub all over it.
Put the bologna in the cooker for at least 2 hours but up to five hours. I like it cooked long, because it gets kind of shrunk down and browns, but since it's already cooked it's fine after only a couple of hours. This is a great dish when you're just not sure what the crowd wants to eat. It's best served on plain white bread.
The Original, Authorized Recipe for Inner Beauty Hot Sauce
Courtesy Chris Schlesinger
East Coast Grill, Cambridge MA
Once available in retail outlets and more recently one of the most popular hot sauces on the internet, Inner Beauty is a mustard-based, habanero-infused Caribbean style hot sauce that combines tropical fruitiness with intense heat. I think it works best with poultry, hence the timing on Thanksgiving Eve. But it's also perfectly suited to beef, pork, vegetables, fish and potatoes. I also use it as a kicker-upper for other sauces. It has a well deserved cult following, so there are several bastardized and illegally posted versions of the recipe on the internet, but I'm proud and thankful to be able to provide the authorized and original version here.
Because the peppers vary in heat from batch to batch, so does the sauce itself. I've made the sauce at home several times from the recipe in Schlesinger's Big Flavors of the Hot Sun, and the best advice I can offer is to let it sit for a day before trying it. Have faith that the mustard will lose its "yellowness" with the passage of time. And the longer you let it sit, the better the flavors mingle.
The Historic Original Inner Beauty Hot Sauce Recipe
(courtesy Chris Schlesinger, East Coast Grill)
5 lb scotch bonnet or habanero peppers
1 gallon yellow mustard
1/2 lb brown sugar
1 quart orange juice
1/2 gallon white vinegar
1 cup honey
1 cup molasses
46 oz. papaya juice
46 oz. pineapple juice
1/2 gallon peanut oil
6 oz. each of cumin, chili, curry, tumeric
2 oz. all spice
salt and pepper
The Home Style Inner Beauty Hot Sauce Recipe
(courtesy Chris Schlesinger, from Big Flavors of the Hot Sun)
12 to 15 scotch bonnet or habanero peppers, roughly chopped
1 ripe mango, peeled, pitted and mashed
1 cup cheap yellow prepared mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon prepared curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 cup molasses
salt and fresh cracked black pepper to taste
If you're getting some last minute Thanksgiving groceries tonight, stock up on the ingredients above and make some Inner Beauty on Thanksgiving morning. Leftover turkey sandwiches will never be the same.
Blue Ribbon Creole Cabbage
Courtesy Geoff Janowski
Blue Ribbon Bar-B-Que, W. Newton MA
Here’s the recipe for the Creole cabbage. In my opinion and my method of freestyle cooking, there is no wrong way to make it, so clean out the fridge! We do have a recipe for those cooks that need to “paint by numbers”:
12 large chopped onions
8 large diced green peppers
3 cups minced garlic
5 lbs. cooked bacon pieces
1 cup oil
12 chopped jalapeños (with seeds)
2 bunches diced celery (with leaves)
20 lbs. shredded cabbage
5 lbs. chopped canned plum tomatoes
3 cups cider vinegar
4 cups brown sugar
4 tbs kosher salt
4 tbs black pepper
4 tbs hot paprika
In a large pan, brown the bacon, garlic, peppers, celery and onions in the oil. Add paprika, sugar, then deglaze with the vinegar. Dump everything else in and simmer for 45 minutes, stirring occasionally. Season with salt and pepper to finish. Best served with garlic mashed potatoes on the side (and, of course, some meat and maybe some XXX hot sauce).
Good luck,
Geoff
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