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BBQ pitmasters from Red, Hot and Blue share recipes, tips

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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


  1. 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.
  2. In a separate large bowl, combine egg mix and buttermilk. Mix briefly with a wire whip to blend.
  3. Gradually add dry ingredients and corn kernels to egg and buttermilk. Mix only until dry ingredients are moistened and blended well.
  4. 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


  1. 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.
  2. 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


  1. Wash potatoes and scallions thoroughly.
  2. Place potatoes into a perforated steamer pan. A typical steamer will hold 3 pans of potatoes.
  3. 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°.
  4. 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.
  5. Allow potatoes to cool at room temperature for approximately 30 minutes, or until they can be handled comfortably.
  6. Cut potatoes into ¼” pieces.
  7. Cut eggs into 1/8” pieces.
  8. Trim tops of scallions to remove any damaged or brown portions. Chop scallions into 1/8” pieces.
  9. 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

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.