WINSTON-SALEM, N.C. — On this edition of Recipe Wednesday, Shannon Smith will be with the BBQ pit masters from Red, Hot and Blue in Winston-Salem.
Here are the recipes and tips they shared with us:
Hush Puppy Batter (Makes 20 hushpuppies)
- 1 cup corn meal
- ¼ cup flour
- ½ tbsp baking powder
- ¾ tsp salt
- ¾ tsp ground black pepper
- 3 tbsp sugar
- ¼ tsp cayenne pepper
- 1/8 cup pasteurized egg mix
- ¾ cup buttermilk
- 1 oz scallions
- ½ tsp garlic powder
- ½ cup corn kernels
- In a large bowl combine corn meal, flour, baking powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Mix well with a spatula or large spoon until all dry ingredients are blended thoroughly.
- In a separate large bowl, combine egg mix and buttermilk. Mix briefly with a wire whip to blend.
- Gradually add dry ingredients and corn kernels to egg and buttermilk. Mix only until dry ingredients are moistened and blended well.
- Refrigerate for approximately 2 hours before use.
Hoochie Coochie Mustard (Makes 32 ounces — 16 portions)
- 16 ounces Gulden’s Spicy Brown Mustard
- 16 ounces plain yellow mustard
- 6 tbsp Red Hot & Blue Hoochie Coochie Sauce or your favorite hot sauce
- In a clean bowl, combine all ingredients and mix well with a wire whip. Make certain to measure ingredients carefully so that consistent flavor is maintained from batch to batch.
- Place into an appropriate storage container. Serve with your favorite smoked sausage.
Grandma’s Famous Potato Salad (Makes 7-8 servings)
- 3 lbs Red Bliss Potatoes
- 2.5 hard boiled eggs
- ½ tbsp celery seed
- ½ bunch scallions
- 1 cup mayonnaise
- 2 tsp salt
- Wash potatoes and scallions thoroughly.
- Place potatoes into a perforated steamer pan. A typical steamer will hold 3 pans of potatoes.
- Place potatoes in steamer and cook for approx. 35 minutes (time may be different in your steamer). Potatoes must reach an internal temperature of at least 145°.
- Remove potatoes from steamer using oven mitts or hot pads. Test for doneness with a knife. The skin should break easily, and the knife should penetrate the flesh easily.
- Allow potatoes to cool at room temperature for approximately 30 minutes, or until they can be handled comfortably.
- Cut potatoes into ¼” pieces.
- Cut eggs into 1/8” pieces.
- Trim tops of scallions to remove any damaged or brown portions. Chop scallions into 1/8” pieces.
- Combine all ingredients and mix thoroughly. “Fold” the ingredients gently using gloved hands. Be careful not to “mash” the potatoes.
Red Hot & Blue Tips for Grilling:
- Select high quality cuts of ribs, pork or chicken.
- Preheat grill for 10 to 15 minutes with lid down and burners set on high.
- Cook on clean grates to ensure food doesn’t absorb unwelcome flavors. Scrape hot grates clean with a grill brush.
- Experiment a little – different woods leave different flavors; we like hickory best.
- Brush with your favorite barbecue sauce in the last 10 to 15 minutes of cooking for lasting flavor.
- Many people use rubs or marinades to make grilling even easier. Red Hot & Blue offers five barbecue sauces and a dry rub sure to please your palate. (For more information on Red Hot & Blue’s sauces and dry rub, visit redhotandblue.com.)
Food and Grilling Safety Tips:
Safety precautions are essential even for the most experienced chefs. Outdoor cooking is typically a laid-back process, so it’s easy to overlook basic food safety steps.
- Put food away quickly after grocery shopping. Never leave food in a hot car or trunk.
- Separate meat from other foods.
- Thaw frozen foods in fridge or use a microwave and cook immediately. Never defrost at room temperature.
- Marinate meats in fridge, not at room temperature. Use sealed plastic bags or a glass dish with cover, and don’t reuse a marinade. Any liquid that has touched uncooked meat must be brought to a boil before serving.
- Don’t cross-contaminate. Wash hands often. Keep counters and work surfaces clean. Use separate, clean plates and utensils for raw, cooked, and ready-to-eat foods.
- Before cooking, make sure grills are at least three feet away from the sides of houses and any overhangs.
- Use long-handled barbecue utensils to avoid burns and splatters.
- Cook meat thoroughly. Check internal temperature with an instant-read thermometer. Don’t rely on color to determine if it’s ready to eat.
- Put leftovers in fridge or freezer within two hours of cooking, sooner in hot weather.
- Use baking soda to control a grease fire. Keep a fire extinguisher handy.