Texas BBQ & Blues

And, Maybe A Beer Or Two!

(Salt Lick BBQ - Driftwood, TX)

The heat is on and it's a hot one, so don't heat up that kitchen. It's time to call up the friends and have an old fashioned BBQ. And yes, Texans usually cook up some beef, but today we're going to show you a sure fire way to cook up some smoky, fall-off-the-bone spare ribs.

We're going "Old School" with some "321" Ribs, a Citrus Beer Sangria and some cool tunes to get your soiree jumping.

Crank up some Willie and pull up a lawn chair... The Pots Are On!

The Plate... 321 Ribs

Fool-Proof method for cooking some of the best "fall-off-the-bone" ribs you've ever tasted. 

What you need... 

2-3 racks of Baby Back or St. Louis Style ribs

2-3 sheets of foil. 

1/3 cup yellow mustard 1/2 cup Apple Juice

1/3 cup honey

Your favorite dry rub (we used Tony Charchere)

Your favorite BBQ sauce (we used Stubb's Sweet Heat)

Large pieces of Mesquite wood chunks

What you do...

First, remove the thin silverskin membrane from the bone-side of the ribs with a sharp knife.

Soak the wood for at least 30 minutes to an hour.

Rub the ribs, all over, with the dry rub, wrap in plastic wrap and refrigerate overnight.

Set your grill to 225 degrees indirect heat. 

Place ribs on grill "meat side" up and cook for 3 hours.

Take the ribs off the grill and lay them each on a separate sheet of foil "meat side down".

Pour the apple juice over each of the ribs and wrap tightly in the foil.

Put back on the grill "meat side down" and cook for 2 hours.

Carefully remove the foil from the ribs and brush the ribs on both sides with BBQ sauce.

Return to grill for 30 minutes to 1 hour. 

Take ribs off grill, let them rest. 

Serve em up and enjoy the praise!

The Playlist... Texas BBQ & Blues

A little Texas style "rhythm and booze" for your listening enjoyment. We've thrown in some blues, rock and some old school country. Grab a pile of ribs and crank it up.  

The "Playlist" runs on Spotify-Click on the link to listen Texas BBQ & Blues

The Mix... Citrus Beer Sangria

What you need... 

• 3 clementine or mandarin oranges
• 1 lime (Plus more for garnish)
• 1 cup rye whiskey
• 1 cup apple cider
• 4 12 Pale ale beers, well chilled

What you do...

Wash and thinly slice the clementines and lime and add to a pitcher.

Cover with rye whiskey and apple cider.

Stir to combine. 

Refrigerate for at least 1 hour. When you're ready to serve pour 1/2 citrus mix in a glass and top with beer.

Garnish with fresh orange and lime slices.

Smells Good!

You Ready?

Please, Day Drink Responsibly 

& 

Keep On Cookin'!

Let Freedom Ring

And Make That Grill Sing!

     (Scroll down to "The Playlist" and hit play before reading... works better that way!)



Holy hot dog... Happy 4th of July y'all!  

Fire up the grill, crank up the music and light up the sky.  Gather around all the family and friends... It's time to celebrate the birth of our nation! 'Merica!
Today we've got a little twist on a 4th of July favorite... Dynamite Mango Pico de Gallo hot dog. 
We know this is an all day affair, so we have some cool tunes and a great cocktail for you too.
It's gonna be a hot one, so we're cooling things down with some Watermelon Mojitos.

Before we get going, let's take a moment and give thanks for the freedoms that we all enjoy.  Our thanks go to all of the men and women serving in our military.  We salute you!

The Pots Are On!

The Plate...

Dynamite Dogs / Mango Pico De Gallo

A "Hot Dog Bar" is a great way to entertain all those friends and family coming over today.
We think it would be great to take the "bar" one step further and have a few featured dogs.

A little twist on an old 4th of July classic... Think "Holy Trinity Dog" with onion, celery, green & banana peppers. Or how about a "Cajun" dog with andouille sausage topped with some spicy cherry pepper spread? You get the idea.

 But, the star of the "Bar"... Jalapeño stuffed hot dogs with sweet mango.  I personally love a grilled hot dog anyway you want to cook it (especially if it's charred a little).

I don't know what it is about the 4th, but you gotta have hot dogs and hamburgers.  Helps you look your best in that swimsuit I guess.

Anyway, the Mango Pico de Gallo "Dynamite Dog" is one of my favorite combos... taking a classic and making it a little Tex Mex.  The spice of the jalapeños with the cool mango is just awesome.

So, fire that grill up and let's char some dogs.

What you need...

For the dogs - 
8 Jumbo "all beef" hot dogs

Pepper Jack cheese

8 hot dog buns

4 jalapeños Julienne sliced (long thin strips)

4 serrano peppers julienned

For the pico - 
3 medium tomatoes, diced
2 avocados sliced
1/2 mango, diced
1/2 medium onion, diced
1/4 cup fresh cilantro, chopped
1 jalapeño (cause we can never get enough) seeded, minced
2 tbsp fresh lime juice
a little salt and pepper

What you do...

Start the grill about medium heat.

Take a sharp knife and cut a small slit, lengthwise, down the center of each hot dog (don't cut it all the way through).

Take a couple of your jalapeño and Serrano slices and place into the slit of each hot dog.

Place on the grill and cook to your liking.

Meanwhile combine all the ingredients for your pico in a large bowl.

Take the dogs off the grill and pile 'em high with the pico...  enjoy!

The Playlist...

Let Freedom Ring

A little grilling music please... we're gonna save the John Philip and his 76 trombones for later this evening.  Today we are all about hanging out, taking it easy and grilling.  

We still need to remember why and what we are celebrating, so here are a few "tunes to grill by".

Starting off, Zac reminds us that we are free; followed by a great version of American Woman by Mr. Lenny.  We also threw in some old favorites from Ray Charles and Richie Havens.  

So, here's hoping that everyone has a happy 4th and let freedom ring!

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Watermelon Mojito

What you need...

20-30 mint leaves

4 thick slices of seedless watermelon

12 oz light rum

1/2 cup simple syrup

6 tbsp freshly squeezed lime juice (about 3 limes)

What you do...

Muddle the mint leaves and simple syrup in bottom of a large pitcher. 

Put watermelon in blender to puree.

Add the watermelon, lime juice and rum to the pitcher. 

Serve in a tall glass and garnish with mint. 

Happy 4th Y'all!  

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Sunday Morning

Relax, Revive... Rejuvenate

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Good Morning! It's Sunday... which, of course, is technically the beginning of a new week.

Today it's time to recharge the batteries... think comfort food and comfort music. Yep, comfort music, the tunes that just make you drift off in a state of bliss. Let's get the week started off right. 

We've got a great roasted chicken in the oven, cool "Sunday Morning" tunes on the table and a wonderful warm creamy cup of coffee. 

Come have a seat... The Pots Are On!

The Plate... 

Lemon/Garlic Roasted Chicken

Simple and easy dish to help get your week started off right. This is a great crowd pleaser that is easy to put together, a beautiful presentation and really really delicious.

What you need... 

1 5-6 lb roasting chicken

Kosher salt

Fresh ground pepper

1 large bunch of thyme

1 lemon / halved

1 whole head of garlic cut in half

2 tbsp butter / melted

1 large yellow onion / sliced

4 carrots cut into 2 inch chunks (or just use the miniature ones)

1 bulb of fennel, tops removed and cut into wedges

Olive oil

What you do...

Preheat your oven to 425 degrees F.

Remove the chicken giblets and excess fat.

Rinse the chicken inside and out and pat dry. 

Stuff the cavity with the bunch of thyme, both halves of the lemon and all of the garlic. 

Brush the outside fo the chicken with butter and sprinkle salt and pepper all over and inside the chicken.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 

Place the veggies in a roasting pan and toss with salt, pepper and olive oil.

Place the chicken on top.

Roast the chicken for 1 1/2 hours (uncovered) or until the juices run clear. 

Remove the chicken and veggies to a platter, cover with foil and let it set for at least 20 minutes. 

Slice the chicken and serve on platter with veggies. 

Enjoy!

The Playlist... 

Sunday Morning

The "Playlist" runs on Spotify-Click on the link to listen Sunday Morning

Time for a little comfort music. Just turn it on and unwind. We've put together a playlist that's over 2 hours, full of java jazz and standards for your Sunday afternoon listening. Ahhh...

The Mix... 

Creamy Cafe 

What you need... 

1 oz ea.  Brandy, Grand Marnier and Kahlua

6-8 oz coffee

1 orange peel

Whipped cream

What you do...

Lightly burn the orange peel with a lighter. 

Pour the brandy, Grand Marnier, Kahluha and coffee into a mug.

Stir with the orange peel.

Spoon whipped cream on top. 

Sit back and let the music flow over you. 

Ahhh...

Much Better!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Go Daddy O

Dance Like Everybody's Watching!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

It's almost time... we just can't wait to "swing" into spring. So in these cold days of winter, we thought that we would bring you a little something to warm you up, some sunshine, a smile and something to look forward to. 

This week we are featuring our friend, Louisiana Grill Master Chris Villar. He was kind enough to share his "Louisiana Hot Wing" recipe with us... so get those grills fired up. 

And to get you "In The Mood" we've put together some "Swingin' Tunes" and of course a nice little Scotch and Soda cocktail.

We're so hot we're Smokin'... The Pots Are On!

The Plate... 

Swinging Hot Wings

Ok, Swing this... these are some of the best wings you will ever put in your mouth; smoky, crispy, with a little heat and just plain awesome. Besides, all the cool chicks dig em'!

According to Grill Master Chris-"It's more in the grilling technique than anything"!

What you need... 

4-5 lbs chicken wings / tips removed (save for stock)

1.5 bottles/18oz of "Crystal" hot sauce (no substitutes)

2-3 tbsp of olive oil

the zest and juice of 3 lemons (be sure to zest first... we've been over this)

2-3 jalapeños or serrano peppers / diced

2 sweet onions  / small dice

7-8 cloves of garlic / minced

Salt & Pepper to taste

What you do...

Mix the hot sauce, olive oil, lemon zest/juice, peppers, onion, garlic, salt and pepper in a large bowl.
Divide the wings into 2 or 3 ziplock bags with equal amounts of the ingredient mix in each bag. Shake em up to distribute the marinade. Refrigerate overnight or up to 2 days. 

Set your grill to medium heat with a hot and cool side... for indirect and direct grilling. Bring the wings up to room temperature. Now put them on the grill on the "cool" indirect side for about 15 minutes. You are looking to render a lot of the water and fat, but they will not have a lot of color.

Then transfer to the "hot" side for to direct cooking to essentially "mark" the chicken and bring up to the color you like. (the "Wing Man" likes them Mahogany.) 

Take the wings off the grill. Garnish with parsley or chives if you like. Now you're Swinging!

Special thanks to our Wing Man - Chris Villar

The Playlist... 

Go Daddy O

You just can't help but smile and have a little pep-in-your-step when you're listening to some good 'ol Swing. As usual, we have some new, some old and some you may have not heard of... yet. 

Check out one of Chris's favorite bands "Indigo Swing" and their song Red Light! Very Nice!... or maybe, New Orleans on Preservation Hall doing "Shake That Thing".

Or just pull up the playlist, put it on shuffle and crank it up! 

The "Playlist" runs on Spotify-Click on the link to listen Go Daddy O

The Mix... 

The Presbyterian

What you need... 

2 oz Scotch

2 oz Ginger Ale

2 oz Soda

Lemon or Lime slice for garnish

What you do...

Pour Scotch into a highball glass.

Add the Soda then the Ginger Ale and give it a stir.

Garnish with Lemon or Lime. 

Laissez Les Bon Temp Swing...

Daddy O!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Meat 'n' Three

Country Come To Town

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Soul food or country cooking? It's all really just comfort food and the "Soul of the South". This is not a particularly formal affair. It's a make your way down the buffet and fill up your tray kinda thing. Choose your meat, pick your fixin's, veggies, cornbread and biscuits, take a seat and dig in.

Today we're starting you off with Turkey Tenderloins, some Pineapple-Basil sweet tea and easy listening tunes for your Southern dining pleasure.

Take a tray and load up... The Pots Are On!

The Plate... 

Turkey Tenderloins / Madeira Gravy

Oh yeah... This is a great choice to feel your soul and still have room for some yummy cornbread or biscuits and plenty of veggies, potatoes or mac & cheese... hold the green Jello please. 

What you need... 

4 lbs of Turkey tenderloins
3 cups Madeira or Sherry
12 cloves garlic/crushed
3 tsp salt
2 tbsp vegetable oil
3 tbsp butter
2 tsp all-purpose flour
3/4 cup red wine vinegar
18 sprigs thyme
1 tsp ground pepper
3 large shallots / chopped

What you do...

Stir together the Madeira, garlic, salt and vegetable oil.

Pour into a zip lock bag and add the tenderloins. 

Chill 2-4 hours.

Preheat your oven to 450 degrees. 

Remove the tenderloins from the marinade and pat dry then brush with vegetable oil.

Add salt and pepper.

Cook the tenderloins in a large cast-iron skillet over high heat to brown on each side.

Reduce the heat to medium add the butter and shallots stirring until the butter melts then add flour.

Cook stirring often until the shallots are tender. 

Whisk in the 1 1/4 cups of Madeira mixture and bring to a simmer. 

Simmer for a couple minutes until it thickens. 

Remove from heat and season with salt and pepper. 

Place the tenderloins in a baking dish and pour the sauce over them.

Bake at 450 degrees for 10-12 minutes. 

Transfer tenderloins to a cutting board reserving the gravy in the baking dish. 

Let the tenderloins rest then serve with the gravy.

The Playlist... 

Meat 'n' Three

Some Southern Twang for your dining pleasure. 

                     The "Playlist" runs on Spotify-Click on the link to listen Meat 'n' Three

The Mix... 

Pineapple-Basil Sweet Tea

What you need...
2 cups fresh pineapple /chopped
water
8 black tea bags
1 1/2 cups sugar
1/4 cup chopped basil
6 oz rum

What you do....

Bring chopped fresh pineapple, sugar and 1 cup of water to a boil.

Reduce heat to simmer, stirring often for 10 minutes.

Cool slightly and give it a buzz in your blender. Pour through a stainer into a 1 gallon pitcher. 

Bring 3 cups of water to a boil and add the tea bags, boil for 1 minute.

Remove from heat cover and steep for 10 minutes. 

Discard the tea bags and stir tea into the pineapple mixture.

Stir in 1/4 cup chopped fresh basil and 6 cups cold water and rum. 

Serve over ice.

Well, You Can't Have Everything

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Martinis & Mistletoe

Happy Ho Ho Ho To You!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

With all the stress of preparation, decorating and shopping... it's time to step back, chill and enjoy the most "Wonderful Time of the Year"! 

Time to celebrate the season with friends and family (well maybe not too much family). This holiday season, why not put a little "pep in your step"! It's time to "Party Hearty Marty"... or at least enjoy a few seasonal libations. 

We're jazzin' things up with some cheesy sliders, an awesome Christmas punch and some music to help make your Yule Cool! This is not your Mama's Christmas party.

Come on in... cause "baby it's cold outside"! 

The Pots Are On!

The Plate... 

Meaty Cheesy Casserole Sliders

Ok, these are so darn easy to make and soooo good. Just remember that when you think you have enough cheese... just add a little more. You can thank us later. 

What you Need... 

1 package Hawaiian rolls (12)

1 tips of your favorite steak seasoning

1 pound thinly shaved deli roast beef

8 oz shredded Cheddar cheese

4 oz shredded Provolone cheese

1/4 cup chipotle mayo

2 scallions, all the white and green parts / chopped

1/2 cup (1 stick) of unsalted butter / melted

2 tbsps finely grated onion

2 tbsps grated Parmesan cheese

1 tbsp of Worcestershire sauce

1 tbsp red chili flakes

12 sweet or hot pepper slices 

What you do...

Preheat the oven to 350 degrees.

Slice the rolls in half and place the bottom half in a 13-9 baking dish.

Season the bread with steak seasoning. 

Add the roast beef on top in mounds on each slice.

Now top that with the shredded Cheddar.

In a medium bowl, combine the provolone, mayo and scallions. 

Spread this mixture on the cut sides of the "top" portion of the rolls.

Place the tops spread-side down in the dish on top of the Cheddar bottom slices.

Mix the butter, onion, Parmesan, Worcestershire and red chili flakes in a bowl.

Pour over the top of the rolls. Yeah, Yeah... just do it!

Ok, now cover the whole dish with foil and bake for 25 minutes. 

Remove the foil and place a pepper slice on top of each roll.

Put back in the oven (uncovered) for 5 minutes. 

Separate all of the rolls and place on one of your fancy Christmas platters.  

The Playlist... 

Martinis & Mistletoe

Tired of the same old Fa-la-la-la? Check out these jazzy selections... perfect for your Christmas "Martinis & Mistletoe" cocktail party. Feliz Navidad!

               The "Playlist" runs on Spotify-Click on the link to listen Martinis & Mistletoe

The Mix... 

Cranberry-Orange Punch

"The Season Tis The Reason I Drink"

What you need...

2 cups fresh cranberries

1 cup orange juice

1/2 cup sugar

3 cinnamon sticks

1 liter of bourbon

Orange peels & fresh cranberries for garnish

What you do...

Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over 

medium-high heat. 

Bring to a simmer and cook, stirring, until the sugar dissolves and the cranberries pop (about 5 min).

Let cool, then pour into a pitcher with ice and add the bourbon. 

Serve with slices or peel of orange and fresh cranberries.

What Happens Under The Mistletoe...

Stays Under The Mistletoe!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

Retro Hallow's Eve

Shaking' All Over!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Remember, back in the day, when the Wolfman, Dracula and Frankenstein were the scariest three amigos around. Now we have politicians scarier than those guys. 

Not to mention that Halloween has "grown" a little... over $8 billion was spent last year. The cool thing is that Dracula or at least vampire costumes still rank in the top three most popular. 

So, let's go back to a time when things were, well, much simpler.... plastic mask, popcorn balls and "Great Pumpkins".  

In preparation for this years events, we suggest going retro. We've offered up one of our old favorites, Ratlin' Ribs, a Blood Orange Vampire cocktail and some "Retro Hallow's Eve" tunes to get you in the mood. 

Trick or Treat... The Pots Are On! 

The Plate... 

Ratlin' Ribs

We love Halloween and Ribs! The trick to making this treat is to set your grill up with a hot side and cool side. You want to cook the ribs with indirect heat.  Then you'll have awesome, fall off the bone deliciousness.

Do you have any "spare ribs"? ... Bawahahaaaa!   "Bone-Appetit"!

What you need...

1 slab pork spare ribs (about 4 pounds)

4 oz smoked paprika

2 oz sugar

1 tbls onion powder

1 tbls chili powder
1 quart BBQ Sauce (try Stubbs BBQ sauce... good stuff)
Hickory chips.

What you do... 

Place pork on a clean chopping board. Pull off the silver skin (membrane). Also cut off excess fat. 

Mix paprika, sugar, onion powder and chili powder together in small bowl and season the pork on both sides with the dry rub. 

Refrigerate for at least 24 hours.

Now... heat your grill to 275 degrees with coals placed on one side of grill.  Soak hickory chips in water for at least 1 hr. then add to the charcoal. 

Place the slab on the grill away from the flame. Cook indirect for approximately 2 hours with the meat side (curl side) up.  Then flip the slab over to finish cooking for about 1 hour.

30 min before you take the ribs off the grill baste with BBQ sauce. 

The Playlist... 

Retro Hallow's Eve

Quivers down my back bone. I've got the shakes down the kneebone
Yeah, having' the tremors in the thighbone... Shaking' all over!

The "Playlist" runs on Spotify-Click on the link to listen Retro Hallow's Eve

The Mix... 

Blood Orange Vampire Punch

What you need... 

1 cup sugar

1 cup water

3 cups blood orange juice

1/2 cup fresh lemon juice

1 cup tequila or mescal

1/2 cup Cherry liquor

Red gel icing, for garnish

What you do...

Make the simple syrup, combining the water and sugar. Bring to a boil then let cool.

Combine the blood orange juice, 1/2 cup cherry liquor, lemon juice and simple syrup.

Refrigerate for at least 30 minutes.

Just before serving, stir in the tequila.

Decorate the rim of the pitcher with the red gel and drip some down the side.

Serve over ice. (use black food coloring with water and freeze for a cool effect)

Deja Voodoo

The Feeling That Something Bad Is About To Happen... Again!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!