It's Fall Y'all

Waiting On The Chill

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

It's Fall Y'all. You know what that means in the South?... Pumpkins, mosquitos, humidity, shorts and flip-flops; so basically it's summer, but with Pumpkins.  

Now we promise not to go all "Pumpkin Spice" on ya, but what we think that some "Pumpkin Fire" might be appropriate. 

We're mixing things up today with a cool dessert that will set you on fire, putting some jump in your java and some "chill" in your tunes. 

Ready for a little chill? Come on out on the porch... The Pots Are On!

The Plate... 

Fireball Pumpkin Pie 

Pic and recipe credit to the BBQ Pit Boys

Come on... you know you can't wait to try this one. And you need to practice to make sure it's gonna make the table when the family all comes over. Now, we're doing this on the grill to give it that little extra smoky flavor. You know you want it. 

What You Need... 

2 - 9" Frozen pie crusts

30 oz can of Pure Pumpkin

18 oz Evaporated milk

4 eggs

1 1/2 cups sugar

1 tsp salt

1 tsp ground Ginger

1/2 teaspoon ground cloves

6 oz Fireball Cinnamon Whiskey

What You Do...

Heat your grill to medium (about 400 degrees).

Mix all ingredients. 

Cook pie crust (in the oven) according to the directions.

Pour the ingredients into the cooled pie crust.

Cook for 30 minutes then rotate pies to cook evenly. 

Top with whipped cream. 

Enjoy!

The Playlist... 

It's Fall Y'all

No really, it's fall... well, at least that's what it says on the calendar. We've put together a playlist to help take your mind off the heat from the summer that just won't let go. Just grab your cold brew, pull up a rocker in the shade of the front porch... sip, rock, repeat.

             The "Playlist" runs on Spotify-Click on the link to listen It's Fall Y'all

The Mix... 

Cold Brew Cinnamon Coffee

What you need... 

1 oz Fireball Whiskey
6 oz cold brew coffee (store bought or homemade)
2 oz of milk (or cream)

What you do...

Cold brew coffee-

2 1/2 cups of coarse ground coffee

5 cups of water

Pour into large french press, cover and steep or 18 hours

Strain through a thin filter placed in a fine mesh strainer

Now, pour all ingredients into a glass of ice and enjoy

Just Waitin' On The Chill...

Please... Day Drink Responsibly

 & 

Keep On Cooking'!

I've Been Working

Take It Easy!

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

Ok, time to chill... just relax. You've been working hard and deserve a little time off. Well, we're here to help and do all the heavy lifting for you. You don't have to even fire up the grill and work up a sweat. 

Today we're doing an easy Shrimp Risotto, a cooling Mojarito and some cool tunes to help put your mind at ease. 

Get that hammock ready... The Pots Are On!

The Plate... 

Lemon Garlic Shrimp Risotto 

One of the easiest and tastiest meals you will ever make. No need to fire up the grill. This, my friends, is a one skillet wonder... fresh, citrus and cheese. 

What you need... 

1 lb of Shrimp / peeled and deveined

1 cup Arborio rice

5 tbsp olive oil

kosher salt

fresh ground pepper

1 small onion / chopped

6 oz parmesan cheese

4 cloves garlic / peeled and chopped

1/4 cup dry white wine

3 cups chicken broth

1/4 cup fresh lemon juice (one lemon)

Zest of one lemon

3 cups of arugula

What you do...

Heat oil in a large skillet over medium heat.

Add the shrimp and Salt / Pepper.

Cook the shrimp until they are just opaque.

Take the pan off the heat and set the shrimp aside.

Add more oil to the pan. 

Add onion and cook until they are sautéed and tender. 

Add the garlic and sauté.

Now, add the rice and stir for a couple of minutes.

Now, add the wine and continue to stir until the wine is absorbed.

Add the broth, lemon zest, lemon juice and a little salt & pepper.

Increase the heat to boil and keep stirring. 

Now reduce the heat to medium low, add the cheese and simmer until the rice is tender.

Mix in the arugula and stir util the arugula wilts.

Add the shrimp and stir into the rice.

The Playlist... 

I've Been Working

Another mix of cool tunes... some old, some new, some funky and fun. Enjoy!

       The "Playlist" runs on Spotify-Click on the link to listen I've Been Working

The Mix... Mojarito

What you need... 

Tequila Blanco

Homemade Sour mix

1 cup water

1 cup sugar

1 cup lemon juice

3/4 cups lime juice

Mint

Lime

What you do...

Muddle 6 sprigs of mint in a shaker. 

Add 2 oz of tequila.

Add 4oz sour. 

Strain into Cocktail Glass.

Homemade Sour-

Make simple syrup by mixing the sugar and water.

Add the lemon and lime juice and stir well. 

Exit Here...

Happy Labor Day!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!

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'!