Get more cookbook suggestions from food writer Heidi Swanson.
Keep meat lovers and vegetarians happy at the barbecue with recipes from this spirited cookbook recommended by food writer Heidi Swanson.
Big Bob Gibson’s Hickory-Smoked Chicken
1 cup mayonnaise
1 cup apple cider vinegar
1 tablespoon lemon juice
1 1/2 tablespoons cracked black pepper
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon cayenne
1 whole chicken, cut in half
Finely ground kosher salt and ground black pepper
1/2 cup vegetable oil
To prepare the sauce: Combine all the first six ingredients in a large bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you're ready to use. Keeps up to 4 days.
To prepare the chicken: Wash the chicken and season it liberally with salt and pepper. Smoke over hot coals and hickory wood at 300 to 350 degrees for 3 to 4 hours or until the internal temperature reaches 170 degrees. Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more.
After you take the chicken off the pit, immediately place it in the bowl of white sauce, turning the chicken to coat evenly. Place the chicken on a cake rack and allow it to rest for a few minutes prior to serving. Discard any sauce that you've used for coating chicken.
Serves 2 to 4.
Sarge’s Smoked Portobello Mushrooms
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
1/2 teaspoon Greek seasoning (Sarge uses Cavender's brand)
1/4 teaspoon granulated garlic
2 portobello mushrooms, sliced
2 tablespoons butter
1/2 teaspoon ground black pepper
Mix the olive oil, Worcestershire sauce, butter, pepper, Greek seasoning, and garlic together in a small saucepan. Heat over medium heat for about 5 minutes. Set aside and cool this marinade down.
Place the sliced mushrooms in the bottom of a shallow pan and pour the cooled marinade over them. Marinate at room temperature for 10 to 20 minutes.
Smoke at 210 degrees for 20 minutes or until tender.
Serves 1 or 2.
Fred Thompson’s Southern-Style Ice Tea
6 regular-size tea bags
1/8 teaspoon baking soda (a good pinch)
2 cups boiling water
6 cups cold water
Sugar or other sweetener to taste (optional)
Place the tea bags and baking soda in a glass measuring cup or ceramic teapot large enough to accommodate the boiling water. Pour the boiling water over the tea bags. Cover and let steep for 15 minutes.
Remove the tea bags, being careful not to squeeze them (squeezing the bags will add bitterness).
Pour the concentrate into a 2-quart pitcher and add the cold water. Sweeten, if desired.
Let cool, then chill and serve over ice.
Makes 2 quarts.
Tip: Granulated sugar will not dissolve in a cold glass of tea. If you're making a whole pitcher of sweet tea, add the sugar while the tea is still hot. To avoid this problem, fancy restaurants will serve a small pitcher of simple syrup (equal parts sugar and water, boiled to dissolve the sugar) to sweeten tea.
Recipe from Peace, Love, and Barbecue: Recipes, Secret, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills and Amy Mills Tunnicliffe.