American BBQ, Southern & Classic Recipes¶

BBQ â TEXAS¶

Texas Brisket [TX-BBQ]¶

Ingredients: 12 lb whole packer brisket, 1/4 cup kosher salt, 1/4 cup black pepper, 2 tbsp garlic powder, oak wood chunks Method: 1. Trim fat cap to 1/4 inch. Mix salt, pepper, garlic powder; coat brisket generously. 2. Rest at room temperature 1 hour. 3. Smoke at 225Â°F over oak, fat side up, 6â8 hours until bark forms and internal temp hits 165Â°F. 4. Wrap in butcher paper; continue smoking to 203Â°F internal (~4â6 more hours). 5. Rest wrapped in cooler 2 hours. Slice against grain.

Texas Brisket Burnt Ends [TX-BBQ]¶

Ingredients: Point end of smoked brisket, 1/2 cup BBQ sauce, 2 tbsp brown sugar, 2 tbsp butter Method: 1. Cube smoked brisket point into 1.5-inch pieces. 2. Toss with BBQ sauce, brown sugar, butter in foil pan. 3. Smoke uncovered at 250Â°F for 1â2 hours until caramelized.

Texas Brisket Tacos [TX-BBQ]¶

Ingredients: Sliced brisket, corn tortillas, diced white onion, cilantro, lime wedges, pickled jalapeÃ±os Method: 1. Warm tortillas on griddle. 2. Layer brisket slices on tortillas. 3. Top with onion, cilantro, jalapeÃ±os, squeeze of lime.

Brisket Chili [TX-BBQ]¶

Ingredients: 2 lb chopped smoked brisket, 2 cans kidney beans, 1 can crushed tomatoes, 2 tbsp chili powder, 1 tsp cumin, 1 onion diced, 4 cloves garlic Method: 1. SautÃ© onion and garlic until soft. 2. Add brisket, tomatoes, beans, chili powder, cumin. 3. Simmer 45 minutes. Season to taste.

Smoked Beef Ribs [TX-BBQ]¶

Ingredients: 4 lb beef plate ribs, 2 tbsp salt, 2 tbsp black pepper, 1 tsp garlic powder, oak wood Method: 1. Remove membrane; season with salt, pepper, garlic. 2. Smoke at 250Â°F over oak 8â10 hours until probe tender (205Â°F). 3. Rest 30 minutes before serving.

BBQ â CAROLINA¶

Carolina Pulled Pork [NC-BBQ]¶

Ingredients: 8 lb bone-in pork shoulder, 2 tbsp salt, 2 tbsp black pepper, 1 tbsp paprika, hickory wood Method: 1. Season pork shoulder all over with salt, pepper, paprika. 2. Smoke at 225Â°F over hickory 12â16 hours to 205Â°F internal. 3. Rest 1 hour; pull meat with forks, discard bone and excess fat.

Eastern NC Vinegar Sauce [NC-BBQ]¶

Ingredients: 2 cups apple cider vinegar, 2 tbsp red pepper flakes, 1 tbsp black pepper, 1 tsp salt, 1 tsp sugar Method: 1. Combine all ingredients in jar. 2. Shake well; let sit 1 hour before using. 3. Dress pulled pork or serve on side.

Western NC Red Sauce [NC-BBQ]¶

Ingredients: 1 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp red pepper, 1 tsp salt Method: 1. Whisk all ingredients together. 2. Simmer 10 minutes over medium heat. 3. Cool before using on pork.

Lexington-Style Pulled Pork Sandwich [NC-BBQ]¶

Ingredients: Pulled pork, Lexington red sauce, red slaw (cabbage, red pepper sauce, sugar), hamburger buns Method: 1. Pile pulled pork on bun. 2. Top with red slaw. 3. Drizzle with Lexington sauce. Serve.

Carolina Smoked Whole Hog [NC-BBQ]¶

Ingredients: 100 lb dressed whole hog, 1 cup salt, 1 cup black pepper, hickory and oak wood Method: 1. Season hog cavity and skin with salt and pepper. 2. Place skin side up on pit at 225Â°F. 3. Smoke 12 hours; flip, continue 6â8 hours until 190Â°F internal. 4. Pull all meat; dress with Eastern sauce.

BBQ â MEMPHIS¶

Memphis Dry Rub Ribs [TN-BBQ]¶

Ingredients: 2 racks St. Louis pork ribs, 3 tbsp paprika, 2 tbsp brown sugar, 1 tbsp black pepper, 1 tbsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne Method: 1. Remove membrane; coat ribs heavily with dry rub. 2. Refrigerate 4 hours or overnight. 3. Smoke at 225Â°F over hickory 5â6 hours. 4. Dust with additional dry rub before serving. No sauce.

Memphis Wet Ribs [TN-BBQ]¶

Ingredients: 2 racks St. Louis ribs, dry rub (as above), 1 cup Memphis-style BBQ sauce (ketchup, vinegar, molasses base) Method: 1. Apply dry rub; smoke 5 hours at 225Â°F. 2. Mop with sauce last 30 minutes. 3. Sauce again off heat; rest 10 minutes.

Memphis BBQ Sauce [TN-BBQ]¶

Ingredients: 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp molasses, 1 tbsp Worcestershire, 1 tsp mustard, 1 tsp garlic powder, 1 tsp onion powder, hot sauce to taste Method: 1. Combine all in saucepan over medium heat. 2. Simmer 15 minutes, stirring. Cool before use.

BBQ â KANSAS CITY¶

KC Burnt Ends [MO-BBQ]¶

Ingredients: 5 lb beef brisket point, KC dry rub (paprika, brown sugar, salt, pepper, cumin), 1 cup KC BBQ sauce Method: 1. Rub brisket point; smoke at 225Â°F 8 hours. 2. Cube into 1.5-inch pieces; toss with sauce. 3. Return to smoker uncovered 1â2 hours until glazed.

Kansas City BBQ Sauce [MO-BBQ]¶

Ingredients: 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tbsp molasses, 1 tbsp Worcestershire, 1 tsp liquid smoke, 1 tsp garlic powder, 1/2 tsp cayenne Method: 1. Combine all in saucepan. 2. Simmer 20 minutes on medium-low. 3. Blend smooth if desired.

KC Smoked Turkey [MO-BBQ]¶

Ingredients: 12 lb whole turkey, brine (1 gallon water, 1 cup salt, 1/2 cup sugar), 2 tbsp KC rub, fruit wood chips Method: 1. Brine turkey 24 hours. Dry thoroughly. 2. Apply KC rub under and over skin. 3. Smoke at 275Â°F over apple wood 3â4 hours to 165Â°F internal. 4. Rest 30 minutes; carve.

KC Pork Ribs [MO-BBQ]¶

Ingredients: 2 racks baby back ribs, KC dry rub, KC BBQ sauce, apple juice for spritzing Method: 1. Rub ribs; smoke 3 hours at 225Â°F. 2. Wrap in foil with apple juice; cook 2 hours. 3. Unwrap; sauce and smoke 1 hour more.

BBQ â ST. LOUIS¶

St. Louis Cut Ribs [MO-BBQ]¶

Ingredients: 2 full racks spare ribs (trimmed St. Louis cut), 3 tbsp paprika, 2 tbsp salt, 2 tbsp brown sugar, 1 tbsp black pepper, 1 tsp celery salt Method: 1. Remove cartilage and skirt; trim to rectangular rack. 2. Apply rub; refrigerate overnight. 3. Smoke at 225Â°F 5â6 hours, spritzing with apple cider every 90 min.

Smoked Sausage Links [MO-BBQ]¶

Ingredients: 2 lb fresh pork sausage links, 1 tbsp olive oil, BBQ sauce for dipping Method: 1. Smoke links at 225Â°F over hickory 2 hours. 2. Sear over direct heat 2 minutes per side for char. 3. Serve with BBQ sauce.

BBQ â SMOKED CHICKEN¶

Smoked Whole Chicken [BBQ]¶

Ingredients: 4 lb whole chicken, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, 2 tbsp butter under skin Method: 1. Loosen skin; rub butter and half the spices underneath. 2. Apply remaining rub on outside. 3. Smoke at 275Â°F over apple wood 2.5â3 hours to 165Â°F. 4. Rest 15 minutes; carve.

Smoked Chicken Quarters [BBQ]¶

Ingredients: 4 chicken leg quarters, 2 tbsp olive oil, 2 tbsp BBQ rub, 1/4 cup BBQ sauce Method: 1. Coat quarters with oil and rub. 2. Smoke at 250Â°F 2.5 hours. 3. Brush with sauce last 20 minutes.

Beer Can Chicken [BBQ]¶

Ingredients: 4 lb whole chicken, 1 can beer, 2 tbsp olive oil, 2 tbsp BBQ rub Method: 1. Rub chicken with oil and spices. 2. Open beer; lower chicken cavity onto can. 3. Smoke upright at 300Â°F 2 hours to 165Â°F internal. 4. Rest 10 minutes; carve.

Smoked Chicken Wings [BBQ]¶

Ingredients: 3 lb chicken wings, 1 tbsp baking powder, 1 tbsp BBQ rub, 1/2 cup buffalo sauce Method: 1. Toss wings with baking powder and rub; air-dry 1 hour. 2. Smoke at 250Â°F 1.5 hours; crank to 400Â°F 15 minutes to crisp. 3. Toss with buffalo sauce.

BBQ â MAC AND CHEESE¶

Smoked Mac and Cheese [BBQ-SIDES]¶

Ingredients: 1 lb elbow pasta, 4 tbsp butter, 1/4 cup flour, 2 cups milk, 1 cup cream, 2 cups sharp cheddar, 1 cup gruyÃ¨re, 1 tsp mustard powder, 1/2 tsp smoked paprika, breadcrumb topping Method: 1. Cook pasta al dente; drain. 2. Make roux: melt butter, whisk in flour, cook 2 min. Add milk and cream; stir until thick. 3. Add cheeses, mustard, paprika; season. 4. Fold in pasta; pour into cast iron. 5. Top with breadcrumbs; smoke at 250Â°F 1 hour.

Brisket Mac and Cheese [BBQ-SIDES]¶

Ingredients: Smoked mac base (above), 1 lb chopped smoked brisket, 1/2 cup BBQ sauce Method: 1. Fold brisket into mac before smoking. 2. Drizzle with BBQ sauce on top. 3. Smoke 1 hour until bubbly and golden.

White Cheddar Mac [BBQ-SIDES]¶

Ingredients: 1 lb cavatappi, 3 tbsp butter, 3 tbsp flour, 2.5 cups whole milk, 2 cups white cheddar, 1/2 cup parmesan, salt, pepper, nutmeg Method: 1. Make bÃ©chamel; melt in cheeses. 2. Toss with pasta; bake at 375Â°F 25 minutes.

BBQ SIDES â COLESLAW¶

Classic Creamy Coleslaw [BBQ-SIDES]¶

Ingredients: 1/2 head green cabbage shredded, 1 large carrot grated, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp celery seed, salt, pepper Method: 1. Combine cabbage and carrot. 2. Whisk mayo, vinegar, sugar, celery seed; season. 3. Toss with cabbage; refrigerate 1 hour before serving.

Vinegar Coleslaw [BBQ-SIDES]¶

Ingredients: 1/2 head cabbage shredded, 1/2 cup apple cider vinegar, 3 tbsp sugar, 1 tsp celery seed, 1/2 tsp salt, 1/4 cup vegetable oil Method: 1. Toss cabbage with salt; rest 20 minutes, then squeeze out liquid. 2. Whisk vinegar, sugar, celery seed, oil; pour over cabbage. 3. Refrigerate at least 2 hours.

Red Slaw [NC-BBQ]¶

Ingredients: 1/2 head cabbage shredded, 1/4 cup ketchup, 1/4 cup red wine vinegar, 2 tbsp sugar, 1 tsp hot sauce, salt, pepper Method: 1. Whisk ketchup, vinegar, sugar, hot sauce. 2. Toss with cabbage; season. 3. Refrigerate 1 hour.

BBQ SIDES â CORNBREAD¶

Cast Iron Skillet Cornbread [BBQ-SIDES]¶

Ingredients: 1 cup cornmeal, 1 cup flour, 2 tsp baking powder, 1/2 tsp salt, 1 egg, 1 cup buttermilk, 1/4 cup butter melted, 2 tbsp honey Method: 1. Preheat oven to 425Â°F with cast iron inside. 2. Mix dry; whisk wet; combine, don't overmix. 3. Add batter to hot buttered skillet. 4. Bake 18â20 minutes until golden.

JalapeÃ±o Cheddar Cornbread [BBQ-SIDES]¶

Ingredients: Cornbread base (above), 2 jalapeÃ±os diced, 1 cup cheddar, 1/2 cup corn kernels Method: 1. Fold jalapeÃ±os, cheddar, corn into batter. 2. Bake in skillet at 425Â°F 20â22 minutes.

Honey Butter Cornbread Muffins [BBQ-SIDES]¶

Ingredients: 1 cup cornmeal, 3/4 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 2 eggs, 1 cup buttermilk, 1/4 cup honey, 1/4 cup melted butter Method: 1. Whisk dry ingredients. Mix wet separately. 2. Fold together; fill muffin cups 3/4 full. 3. Bake 375Â°F 18 minutes.

BBQ SIDES â BAKED BEANS¶

Texas-Style Baked Beans [BBQ-SIDES]¶

Ingredients: 2 cans navy beans, 1/2 lb smoked brisket chopped, 1 cup BBQ sauce, 1/2 cup beef broth, 1 onion diced, 3 cloves garlic, 2 tbsp brown sugar, 1 tbsp mustard, 1 tsp cumin Method: 1. SautÃ© onion and garlic; add brisket. 2. Add beans, BBQ sauce, broth, sugar, mustard, cumin. 3. Simmer covered 30 minutes; uncover 15 more to thicken.

Boston Baked Beans [CLASSIC]¶

Ingredients: 1 lb navy beans (soaked overnight), 6 oz salt pork, 1/2 cup molasses, 2 tbsp brown sugar, 1 tbsp dry mustard, 1 tsp salt, 1 onion quartered Method: 1. Par-boil beans 10 minutes; drain. 2. Layer beans, salt pork, onion in bean pot. 3. Mix molasses, sugar, mustard, salt with 2 cups hot water; pour over. 4. Cover; bake at 300Â°F 6â8 hours, adding water as needed.

BBQ SIDES â COLLARD GREENS¶

Southern Collard Greens [SOUTHERN]¶

Ingredients: 2 lb collard greens, 1 smoked ham hock, 1 onion diced, 4 cloves garlic, 2 cups chicken broth, 1 tbsp apple cider vinegar, pinch red pepper flakes, salt, black pepper Method: 1. Remove tough stems; chop leaves. 2. SautÃ© onion and garlic in lard or oil. 3. Add greens, ham hock, broth; bring to boil. 4. Simmer 45â60 minutes until tender. Add vinegar, pepper flakes, season.

Pot Likker [SOUTHERN]¶

Ingredients: Broth from collard greens pot, cornbread for dipping Method: 1. Serve braising liquid from collard greens. 2. Accompany with hot cornbread for dunking.

BBQ SIDES â POTATO SALAD¶

Southern Potato Salad [SOUTHERN]¶

Ingredients: 3 lb Yukon gold potatoes, 4 hard-boiled eggs, 1 cup mayonnaise, 2 tbsp yellow mustard, 1/2 cup sweet pickle relish, 1 celery stalk diced, 1/4 red onion diced, paprika, salt, pepper Method: 1. Boil diced potatoes until just tender; cool. 2. Mix mayo, mustard, relish; fold in potatoes, eggs, celery, onion. 3. Season; dust with paprika. Refrigerate 2 hours.

German Potato Salad [GERMAN-AM]¶

Ingredients: 2 lb red potatoes, 6 strips bacon, 1/2 cup cider vinegar, 2 tbsp sugar, 1/2 cup chicken broth, 1 small onion diced, 2 tbsp chopped parsley Method: 1. Boil potatoes until tender; slice warm. 2. Cook bacon until crisp; remove. SautÃ© onion in drippings. 3. Add vinegar, sugar, broth; simmer 2 min. 4. Pour over potatoes; toss with bacon and parsley. Serve warm.

SOUTHERN â FRIED CHICKEN¶

Classic Southern Fried Chicken [SOUTHERN]¶

Ingredients: 3 lb chicken pieces, 2 cups buttermilk, 2 tsp hot sauce, 2 cups flour, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 2 tsp salt, 1 tsp pepper, lard or vegetable oil for frying Method: 1. Marinate chicken in buttermilk and hot sauce 4â8 hours. 2. Mix flour with all spices. 3. Dredge chicken; shake off excess. 4. Fry in 350Â°F oil 12â15 minutes, turning once, until golden and cooked through.

Nashville Hot Chicken [TN-SOUTHERN]¶

Ingredients: Fried chicken (as above), 1/4 cup lard, 3 tbsp cayenne, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp paprika, white bread, pickles Method: 1. Fry chicken; while hot, melt lard with spices to form paste. 2. Brush hot paste liberally over fried chicken. 3. Serve on white bread with pickles.

Buttermilk Fried Chicken Tenders [SOUTHERN]¶

Ingredients: 2 lb chicken tenders, 1.5 cups buttermilk, 1.5 cups flour, 1 tsp each: paprika, garlic powder, salt, pepper, oil for frying Method: 1. Soak tenders in buttermilk 2 hours. 2. Dredge in seasoned flour; double-dip through buttermilk then flour again. 3. Fry at 350Â°F 6â8 minutes until golden.

Chicken and Waffles [SOUTHERN]¶

Ingredients: Fried chicken pieces, waffles (2 cups flour, 2 eggs, 1.5 cups buttermilk, 1/4 cup butter, 2 tsp baking powder), maple syrup, hot sauce Method: 1. Make waffle batter; cook in waffle iron. 2. Fry chicken. 3. Serve chicken atop waffles; drizzle with maple syrup and hot sauce.

SOUTHERN â SHRIMP AND GRITS¶

Classic Shrimp and Grits [SOUTHERN]¶

Ingredients: 1 lb large shrimp peeled, 1 cup stone-ground grits, 4 cups water, 1 cup cheddar shredded, 4 tbsp butter, 4 strips bacon, 2 cloves garlic, 1/4 cup white wine, juice of 1 lemon, green onions Method: 1. Cook grits in salted water 25 minutes; stir in butter and cheddar. 2. Cook bacon; remove. SautÃ© garlic in drippings; add shrimp, cook 2 min. 3. Deglaze with wine and lemon; season. 4. Spoon shrimp over grits; top with bacon and green onions.

Lowcountry Shrimp and Grits [SC-SOUTHERN]¶

Ingredients: 1 lb shrimp, 1 cup grits, 2 cups milk, 2 cups water, 4 tbsp butter, 1/2 cup parmesan, 1 onion diced, 1 bell pepper diced, 2 tbsp Creole seasoning Method: 1. Cook grits in milk-water mix; add butter and parmesan. 2. SautÃ© onion and pepper; add shrimp and Creole seasoning. 3. Cook shrimp 3 minutes; serve over grits.

SOUTHERN â GUMBO¶

Chicken and Andouille Gumbo [LA-SOUTHERN]¶

Ingredients: 1 cup flour, 1 cup oil, 1 onion, 1 bell pepper, 3 celery stalks (trinity), 4 cloves garlic, 1 lb andouille sliced, 2 lb chicken thighs, 6 cups chicken stock, 2 cups okra sliced, 1 tbsp filÃ© powder, Creole seasoning, green onions, rice Method: 1. Make dark roux: cook flour and oil over medium heat, stirring constantly, 30â45 minutes until chocolate brown. 2. Add trinity; cook 5 minutes. Add garlic. 3. Add stock slowly; bring to boil. 4. Add chicken and andouille; simmer 45 minutes. 5. Remove chicken; shred. Return to pot with okra. 6. Simmer 20 minutes; stir in filÃ© off heat. Season. Serve over rice.

Seafood Gumbo [LA-SOUTHERN]¶

Ingredients: Dark roux (as above), trinity, 6 cups seafood stock, 1 lb shrimp, 1 lb crab meat, 1 pint oysters, 2 cups okra, filÃ© powder, Creole seasoning Method: 1. Make roux; cook trinity in roux. 2. Add stock; bring to simmer 30 minutes. 3. Add okra; cook 20 minutes. 4. Add shrimp, crab, oysters; cook 5 minutes. 5. Stir in filÃ©; season. Serve over rice.

SOUTHERN â JAMBALAYA¶

Creole Jambalaya [LA-SOUTHERN]¶

Ingredients: 1 lb andouille sliced, 1 lb chicken thighs diced, 1 lb shrimp, 1 onion, 1 bell pepper, 3 celery stalks, 4 cloves garlic, 2 cups long-grain rice, 3 cups chicken stock, 1 can crushed tomatoes, 2 tbsp Creole seasoning, 1 tsp thyme, bay leaf Method: 1. Brown andouille; remove. Brown chicken; remove. 2. SautÃ© trinity in drippings; add garlic. 3. Add tomatoes, stock, seasoning, thyme, bay; bring to boil. 4. Add rice; cover, simmer 20 minutes. 5. Add sausage, chicken, shrimp; fold gently, cook 10 minutes.

Cajun Jambalaya (Dirty Rice Style) [LA-SOUTHERN]¶

Ingredients: 1 lb smoked sausage, 1 lb pork diced, 2 cups rice, 3 cups stock, trinity, garlic, Cajun seasoning â no tomatoes Method: 1. Brown meats heavily; remove. 2. Cook trinity in fat; add garlic. 3. Add rice; toast 2 minutes. 4. Add stock and seasoning; cover, cook 20 minutes. 5. Add meat; fold in. Cook 5 minutes. Let steam 10 minutes covered.

SOUTHERN â ÃTOUFFÃE¶

Crawfish ÃtouffÃ©e [LA-SOUTHERN]¶

Ingredients: 1 lb crawfish tails, 1 stick butter, 1 onion diced, 1 bell pepper diced, 2 celery stalks, 4 cloves garlic, 2 tbsp flour, 1 cup seafood stock, 1 tbsp Creole seasoning, 1/4 cup green onions, parsley, white rice Method: 1. Make blonde roux with butter and flour. 2. Add trinity; cook 5 minutes. Add garlic. 3. Add stock; simmer 10 minutes. 4. Add crawfish; cook 5â7 minutes. 5. Season; garnish with green onions and parsley. Serve over rice.

Shrimp ÃtouffÃ©e [LA-SOUTHERN]¶

Ingredients: 1 lb shrimp, blonde roux base (as above), trinity, 1 cup shrimp stock, Creole seasoning, butter Method: 1. Make roux; cook trinity. 2. Add shrimp stock; simmer 10 minutes. 3. Add shrimp; cook 4 minutes. 4. Finish with knob of butter; season. Serve over rice.

SOUTHERN â CRAWFISH BOIL¶

Cajun Crawfish Boil [LA-SOUTHERN]¶

Ingredients: 10 lb live crawfish, 1 lb Zatarain's crab boil seasoning, 1 lemon halved, 1 head garlic, 1 lb smoked sausage, 6 ears corn halved, 2 lb red potatoes, 1 onion quartered, 1/4 cup salt Method: 1. Fill large pot with water; add seasoning, lemon, garlic, onion, salt. 2. Boil; add potatoes 20 min, corn 10 min, sausage 5 min. 3. Add purged crawfish; boil 3 minutes, turn off heat. 4. Soak 15â20 minutes for seasoning absorption. 5. Drain; dump on newspaper-lined table. Serve with bread.

SOUTHERN â BISCUITS AND GRAVY¶

Buttermilk Biscuits [SOUTHERN]¶

Ingredients: 2 cups flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1 tsp salt, 6 tbsp cold butter cubed, 3/4 cup cold buttermilk Method: 1. Mix dry ingredients. Cut in butter until pea-sized. 2. Add buttermilk; mix until just combined. 3. Fold dough 3 times on floured surface; pat to 3/4 inch. 4. Cut rounds; bake at 450Â°F 12â14 minutes.

Sausage Gravy [SOUTHERN]¶

Ingredients: 1 lb breakfast sausage, 1/3 cup flour, 2.5 cups whole milk, salt, cracked black pepper Method: 1. Brown sausage, breaking into crumbles; do not drain. 2. Sprinkle flour over fat; stir 2 minutes. 3. Pour in milk gradually, stirring constantly, until thick. 4. Season generously with salt and lots of black pepper. 5. Spoon over split biscuits.

SOUTHERN â CHICKEN AND DUMPLINGS¶

Southern Chicken and Dumplings [SOUTHERN]¶

Ingredients: 1 whole chicken, 8 cups chicken stock, 1 onion, 3 celery stalks, 2 carrots, salt, pepper. Dumplings: 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 3/4 cup buttermilk, 3 tbsp butter melted Method: 1. Simmer chicken in stock with vegetables 1 hour; shred meat. 2. Return shredded chicken to strained broth; bring to low boil. 3. Mix dumpling ingredients until just combined. 4. Drop tablespoon-sized dumplings into simmering broth. 5. Cover; cook undisturbed 15 minutes. Season.

Flat Dumplings (Slick) [SOUTHERN]¶

Ingredients: Chicken broth base (above), 2 cups flour, 1/2 tsp salt, 2/3 cup cold water, pinch baking soda Method: 1. Mix flour, salt, baking soda; add water to form stiff dough. 2. Roll thin; cut into strips. 3. Drop strips into boiling chicken broth; stir gently. 4. Simmer 20 minutes; stir in chicken.

SOUTHERN â BANANA PUDDING¶

Classic Banana Pudding [SOUTHERN]¶

Ingredients: 3.4 oz vanilla pudding mix, 2 cups cold milk, 1 can sweetened condensed milk, 8 oz cream cheese, 12 oz whipped topping, 4 ripe bananas sliced, 1 box Nilla wafers Method: 1. Beat cream cheese until smooth; mix in condensed milk. 2. Whisk pudding mix with cold milk; fold into cream cheese mixture. 3. Fold in whipped topping. 4. Layer wafers, bananas, and pudding in trifle dish. 5. Top with wafers; refrigerate 4 hours.

Old-Fashioned Banana Pudding [SOUTHERN]¶

Ingredients: 3 egg yolks, 3/4 cup sugar, 1/3 cup flour, 2 cups whole milk, 1/2 tsp vanilla, 4 bananas, Nilla wafers, meringue (3 egg whites, 6 tbsp sugar) Method: 1. Whisk yolks, sugar, flour; gradually add milk. 2. Cook over medium heat stirring until thick. Add vanilla. 3. Layer wafers, bananas, pudding in baking dish. 4. Top with meringue; bake at 350Â°F 15 minutes.

SOUTHERN â PEACH COBBLER¶

Southern Peach Cobbler [SOUTHERN]¶

Ingredients: 4 cups fresh peach slices, 1 cup sugar divided, 1 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1/2 cup butter melted, 1 tsp cinnamon Method: 1. Toss peaches with 1/2 cup sugar and cinnamon; rest 30 minutes. 2. Mix flour, remaining sugar, baking powder, salt, milk. 3. Pour melted butter into 9x13; pour batter over butter (do not stir). 4. Spoon peaches and juice over batter (do not stir). 5. Bake at 350Â°F 45â55 minutes until golden and bubbling.

Peach Cobbler with Biscuit Topping [SOUTHERN]¶

Ingredients: 4 cups peaches, 3/4 cup sugar, 1 tbsp cornstarch, 1 tsp cinnamon. Topping: 1.5 cups flour, 2 tbsp sugar, 2 tsp baking powder, 4 tbsp cold butter, 2/3 cup cream Method: 1. Toss peaches with sugar, cornstarch, cinnamon; pour in baking dish. 2. Make biscuit dough; drop over peaches. 3. Brush with cream; sprinkle sugar. 4. Bake 375Â°F 35â40 minutes.

SOUTHERN â RED VELVET CAKE¶

Classic Red Velvet Cake [SOUTHERN]¶

Ingredients: 2.5 cups flour, 1.5 cups sugar, 1 tsp baking soda, 1 tsp salt, 1 tsp cocoa powder, 1.5 cups vegetable oil, 1 cup buttermilk, 2 eggs, 2 tbsp red food coloring, 1 tsp vinegar, 1 tsp vanilla. Cream cheese frosting: 16 oz cream cheese, 1 stick butter, 4 cups powdered sugar, 1 tsp vanilla Method: 1. Sift dry ingredients. Whisk wet ingredients. 2. Combine; mix until smooth. 3. Pour into two greased 9-inch pans; bake 350Â°F 30â32 minutes. 4. Beat frosting ingredients until fluffy. 5. Cool cakes; frost between layers and outside.

Red Velvet Cupcakes [SOUTHERN]¶

Ingredients: Red velvet batter (above), cream cheese frosting Method: 1. Fill cupcake liners 2/3 full; bake 350Â°F 18â20 minutes. 2. Cool completely; pipe frosting on top.

SOUTHERN â SWEET TEA¶

Southern Sweet Tea [SOUTHERN]¶

Ingredients: 4 family-size black tea bags, 1 cup sugar, 8 cups cold water, 4 cups boiling water, lemon slices Method: 1. Steep tea bags in boiling water 5 minutes; remove bags. 2. Add sugar while hot; stir to dissolve. 3. Pour into pitcher; add cold water. 4. Refrigerate; serve over ice with lemon.

Honey Sweet Tea [SOUTHERN]¶

Ingredients: 4 tea bags, 3/4 cup honey, 8 cups water, mint, lemon Method: 1. Brew tea strong; dissolve honey in hot tea. 2. Dilute with cold water; add mint and lemon. 3. Chill; serve over ice.

SOUTHERN â HUSH PUPPIES¶

Classic Hush Puppies [SOUTHERN]¶

Ingredients: 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp cayenne, 1 egg, 3/4 cup buttermilk, 1/4 cup diced onion, oil for frying Method: 1. Mix dry ingredients; whisk in egg, buttermilk, onion. 2. Heat oil to 375Â°F. 3. Drop rounded tablespoons; fry 3â4 minutes until golden. 4. Drain; serve hot.

JalapeÃ±o Hush Puppies [SOUTHERN]¶

Ingredients: Hush puppy batter (above), 2 jalapeÃ±os diced, 1/2 cup corn kernels, 1/2 cup shredded cheddar Method: 1. Fold jalapeÃ±os, corn, and cheddar into batter. 2. Fry at 375Â°F 4 minutes.

SOUTHERN â PIMENTO CHEESE¶

Classic Pimento Cheese [SOUTHERN]¶

Ingredients: 2 cups sharp cheddar shredded, 4 oz cream cheese softened, 1/2 cup mayonnaise, 4 oz diced pimentos drained, 1/4 tsp cayenne, 1/4 tsp garlic powder, salt, pepper Method: 1. Beat cream cheese until smooth. 2. Mix in mayo, pimentos, spices. 3. Fold in cheddar; adjust seasoning. 4. Refrigerate 1 hour; serve on crackers or bread.

JalapeÃ±o Pimento Cheese [SOUTHERN]¶

Ingredients: Pimento cheese base, 2 jalapeÃ±os minced, 1 tsp hot sauce Method: 1. Fold jalapeÃ±os and hot sauce into pimento cheese. 2. Refrigerate 1 hour before serving.

AMERICAN CLASSICS â BURGERS¶

Classic American Cheeseburger [AMERICAN]¶

Ingredients: 2 lb 80/20 ground beef, salt, pepper, 4 slices American cheese, 4 burger buns, lettuce, tomato, onion, pickles, mustard, ketchup, mayo Method: 1. Form 4 patties loosely; press thumb indent in center. 2. Season generously with salt and pepper on both sides. 3. Cook on hot cast iron 3â4 minutes per side; add cheese last minute. 4. Toast buns; assemble with condiments.

Smash Burger [AMERICAN]¶

Ingredients: 1 lb 80/20 ground beef (4 oz balls), American cheese, soft potato buns, butter, special sauce (mayo + ketchup + relish), onion sliced thin, pickles Method: 1. Heat cast iron screaming hot; add butter. 2. Place beef ball; immediately smash flat with spatula. 3. Cook 2 minutes; season; flip, add cheese. 4. Cook 1 minute. Serve on toasted bun with sauce.

Mushroom Swiss Burger [AMERICAN]¶

Ingredients: 4 beef patties, 2 cups mushrooms sautÃ©ed in butter and thyme, 4 slices Swiss cheese, 4 buns, garlic aioli Method: 1. Cook patties; add Swiss and mushrooms last 2 minutes. 2. Toast buns; spread aioli; assemble.

BBQ Bacon Burger [AMERICAN]¶

Ingredients: 4 beef patties, 8 strips bacon, 4 slices cheddar, BBQ sauce, 4 buns, onion rings, lettuce Method: 1. Cook bacon until crisp. Cook patties; add cheddar. 2. Toast buns; layer with BBQ sauce, lettuce, patty, bacon, onion ring.

AMERICAN CLASSICS â HOT DOGS¶

Classic Hot Dog [AMERICAN]¶

Ingredients: 4 frankfurters, 4 hot dog buns, yellow mustard, ketchup, relish, diced onion Method: 1. Grill or boil franks until plump. 2. Place in buns; top with condiments.

Chicago Style Hot Dog [IL-AMERICAN]¶

Ingredients: All-beef frank, poppy seed bun, yellow mustard, sweet green relish, diced onion, tomato wedges, dill pickle spear, sport peppers, celery salt. NO KETCHUP. Method: 1. Steam or boil frank and bun. 2. Place frank; top in order with mustard, relish, onion, tomato, pickle, peppers. 3. Finish with celery salt.

Chili Dog [AMERICAN]¶

Ingredients: Frankfurters, hot dog buns, chili (no beans), shredded cheddar, diced onion Method: 1. Cook franks. 2. Place in buns; top with hot chili, cheddar, and onion.

Coney Dog [MI-AMERICAN]¶

Ingredients: All-beef frank, steamed bun, beef-heart chili sauce, yellow mustard, diced raw onion Method: 1. Simmer all-beef frank; steam bun. 2. Ladle thin beef chili sauce over frank. 3. Top with mustard and raw onion.

AMERICAN CLASSICS â PHILLY CHEESESTEAK¶

Philly Cheesesteak [PA-AMERICAN]¶

Ingredients: 1 lb ribeye thinly shaved, 2 hoagie rolls, 4 slices provolone or Cheez Whiz, 1 onion sliced thin, 2 bell peppers sliced, mushrooms optional, salt, pepper, oil Method: 1. SautÃ© onions and peppers until caramelized. 2. Add beef; cook on griddle, breaking apart, 3â4 minutes. 3. Season; top with cheese, cover to melt. 4. Scoop into hoagie roll.

Chicken Cheesesteak [PA-AMERICAN]¶

Ingredients: 1 lb chicken breast thinly sliced, hoagie rolls, provolone, onion, peppers, oil, salt, pepper, garlic powder Method: 1. Season chicken with salt, pepper, garlic. 2. SautÃ© onion and peppers; add chicken, cook through. 3. Top with provolone; melt. Fill hoagie.

AMERICAN CLASSICS â REUBEN¶

Classic Reuben Sandwich [AMERICAN]¶

Ingredients: 8 oz corned beef sliced, 4 slices Swiss cheese, 4 tbsp Thousand Island dressing, 4 oz sauerkraut, 4 slices rye bread, 2 tbsp butter Method: 1. Butter outside of bread. Layer: dressing, corned beef, sauerkraut, Swiss on inside. 2. Grill on medium heat 3â4 minutes per side until golden and cheese melts.

Turkey Reuben (Rachel) [AMERICAN]¶

Ingredients: 8 oz sliced turkey, coleslaw (in place of sauerkraut), Thousand Island, Swiss, rye bread, butter Method: 1. Build sandwich with turkey, coleslaw, dressing, Swiss. 2. Butter outside; grill until golden.

AMERICAN CLASSICS â BLT¶

Classic BLT [AMERICAN]¶

Ingredients: 8 strips thick-cut bacon, 2 ripe tomatoes sliced, 4 leaves romaine, 4 tbsp mayonnaise, 4 slices toasted sourdough Method: 1. Cook bacon until crisp. Toast bread. 2. Spread mayo on both slices. Layer bacon, tomato, lettuce. 3. Cut diagonally; serve.

BLTA (with Avocado) [AMERICAN]¶

Ingredients: BLT components plus 1 avocado sliced, squeeze of lemon Method: 1. Build BLT; add avocado layer with lemon.

AMERICAN CLASSICS â CLAM CHOWDER¶

New England Clam Chowder [NE-AMERICAN]¶

Ingredients: 3 cans chopped clams (with liquid), 4 strips bacon, 1 onion diced, 3 celery stalks, 3 Yukon gold potatoes cubed, 2 tbsp flour, 2 cups clam juice, 2 cups heavy cream, 1 cup whole milk, 1 tsp thyme, salt, white pepper, oyster crackers Method: 1. Cook bacon; remove. SautÃ© onion and celery in drippings. 2. Add flour; stir 1 minute. 3. Add clam juice, potatoes, thyme; simmer 15 minutes until potatoes are tender. 4. Add cream, milk, clams with liquid. 5. Heat through; season. Top with bacon bits.

Manhattan Clam Chowder [NY-AMERICAN]¶

Ingredients: 3 cans clams, 1 can crushed tomatoes, 4 strips bacon, 1 onion, 3 celery, 2 carrots, 3 potatoes, 2 cloves garlic, 2 cups clam juice, 1 tsp thyme, 1 bay leaf Method: 1. Cook bacon; sautÃ© vegetables in drippings. 2. Add tomatoes, clam juice, potatoes, herbs; simmer 20 minutes. 3. Add clams; cook 5 minutes. Season.

AMERICAN CLASSICS â CHILI¶

Texas Red Chili [TX-AMERICAN]¶

Ingredients: 2 lb beef chuck cubed, 3 tbsp ancho chili powder, 2 tbsp cumin, 1 tsp oregano, 4 cloves garlic, 1 onion, 2 cups beef broth, 1 can crushed tomatoes, masa harina to thicken, salt Method: 1. Brown beef in batches; remove. 2. SautÃ© onion and garlic; add spices, toast 1 minute. 3. Return beef; add broth and tomatoes. 4. Simmer 2 hours until tender. Thicken with masa.

Cincinnati Chili [OH-AMERICAN]¶

Ingredients: 2 lb ground beef, 2 cups tomato sauce, 2 cups water, 1 onion, 4 cloves garlic, 2 tbsp chili powder, 2 tsp cumin, 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp cloves, 2 tbsp apple cider vinegar, spaghetti, cheese, beans, onion (5-way) Method: 1. Boil ground beef broken fine in water until gray; drain some fat. 2. Add tomato sauce, spices, onion, vinegar; simmer 2 hours. 3. Serve over spaghetti (2-way), add beans (3-way), add onion (4-way), add cheese (5-way).

White Chicken Chili [AMERICAN]¶

Ingredients: 2 lb chicken breast, 2 cans white beans, 4 cups chicken broth, 1 onion, 4 cloves garlic, 2 cans green chiles, 1 tsp cumin, 1 tsp oregano, 1/2 tsp cayenne, 1 cup sour cream, shredded Monterey Jack Method: 1. Simmer chicken in broth 20 minutes; shred. 2. SautÃ© onion and garlic; add chiles, spices. 3. Add broth, beans, chicken; simmer 20 minutes. 4. Stir in sour cream; serve with cheese.

AMERICAN CLASSICS â POT ROAST¶

Sunday Pot Roast [AMERICAN]¶

Ingredients: 3 lb chuck roast, 2 tbsp oil, 1 onion quartered, 4 carrots chunked, 4 celery stalks, 4 cloves garlic, 1 cup red wine, 2 cups beef broth, 2 sprigs rosemary, 2 sprigs thyme, 2 tbsp tomato paste, salt, pepper Method: 1. Season and sear roast on all sides in Dutch oven. 2. Remove; sautÃ© onion and garlic. Add tomato paste. 3. Deglaze with wine; add broth, herbs. Return roast. 4. Cover; braise at 325Â°F 3â4 hours until fork-tender. 5. Rest; slice or shred. Serve with braising juices.

Mississippi Pot Roast [AMERICAN]¶

Ingredients: 3 lb chuck roast, 1 packet ranch seasoning, 1 packet au jus mix, 1 stick butter, 5â6 pepperoncini peppers Method: 1. Place roast in slow cooker; sprinkle ranch and au jus packets. 2. Add butter and pepperoncini. 3. Cook on low 8 hours until fall-apart tender. Shred in juices.

AMERICAN CLASSICS â MEATLOAF¶

Classic American Meatloaf [AMERICAN]¶

Ingredients: 2 lb ground beef, 1/2 lb ground pork, 1 cup breadcrumbs, 2 eggs, 1/2 cup milk, 1 onion diced, 2 cloves garlic, 1 tbsp Worcestershire, 1 tsp salt, 1/2 tsp pepper. Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tsp mustard Method: 1. Mix all meatloaf ingredients; don't overwork. 2. Form into loaf in pan. 3. Mix glaze; spread half on top. 4. Bake at 350Â°F 45 minutes; add remaining glaze. 5. Bake 15 more minutes to 160Â°F internal. Rest 10 minutes.

Turkey Meatloaf [AMERICAN]¶

Ingredients: 2 lb ground turkey, 1/2 cup breadcrumbs, 1 egg, 1/4 cup chicken broth, 1 onion, 2 cloves garlic, 1 tsp Italian seasoning, salt, pepper, glaze (ketchup + Worcestershire) Method: 1. Mix all ingredients. 2. Form loaf; top with glaze. 3. Bake 350Â°F 55â60 minutes to 165Â°F.

AMERICAN CLASSICS â THANKSGIVING¶

Roast Thanksgiving Turkey [AMERICAN]¶

Ingredients: 15 lb whole turkey, brine (2 gallons water, 1 cup salt, 1/2 cup sugar, herbs), 1 stick softened butter, fresh herbs, onion, celery, carrots for cavity, chicken or turkey stock Method: 1. Brine turkey 24 hours; pat dry. 2. Rub butter under and over skin with herbs. 3. Stuff cavity loosely with aromatics. 4. Roast at 325Â°F 3â3.5 hours to 165Â°F internal, basting every 45 min. 5. Rest 30 minutes; carve.

Turkey Gravy [AMERICAN]¶

Ingredients: Pan drippings from turkey, 3 tbsp flour, 2 cups turkey or chicken stock, salt, pepper, fresh thyme Method: 1. Skim fat from drippings; reserve 3 tbsp fat in pan. 2. Whisk flour into fat over medium heat 2 minutes. 3. Add drippings and stock; whisk until smooth and thick. 4. Simmer 5 minutes; strain and season.

Mashed Potatoes [AMERICAN]¶

Ingredients: 3 lb Yukon gold potatoes, 6 tbsp butter, 1 cup warm heavy cream, salt, white pepper, chives optional Method: 1. Boil potatoes until very tender; drain thoroughly. 2. Rice or mash; fold in butter until melted. 3. Add warm cream; whip until fluffy. Season.

Green Bean Casserole [AMERICAN]¶

Ingredients: 1 lb green beans blanched, 1 can cream of mushroom soup, 3/4 cup milk, 1 tsp soy sauce, 1 can French's fried onions, black pepper Method: 1. Mix soup, milk, soy sauce, half the onions; fold in beans. 2. Pour into baking dish; top with remaining onions. 3. Bake 350Â°F 30 minutes until bubbly.

Cranberry Sauce [AMERICAN]¶

Ingredients: 12 oz fresh cranberries, 1 cup sugar, 1 cup water, zest of 1 orange Method: 1. Bring sugar and water to boil; add cranberries. 2. Cook 10 minutes until cranberries burst. 3. Stir in orange zest; cool to thicken.

Stuffing [AMERICAN]¶

Ingredients: 1 loaf white bread dried, 1 stick butter, 1 onion diced, 4 celery stalks, 2 tsp sage, 1 tsp thyme, 1 tsp rosemary, 2 eggs, 2 cups chicken stock, salt, pepper Method: 1. SautÃ© onion and celery in butter until soft; add herbs. 2. Toss with bread cubes; mix eggs and stock; pour over. 3. Pack into baking dish; bake covered 30 min, uncovered 20 min.

Sweet Potato Casserole [AMERICAN]¶

Ingredients: 3 lb sweet potatoes, 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup milk, 2 eggs, 1 tsp vanilla. Topping: 1/2 cup chopped pecans, 1/3 cup brown sugar, 2 tbsp flour, 2 tbsp melted butter Method: 1. Bake potatoes until soft; scoop and mash with sugar, butter, milk, eggs, vanilla. 2. Pour into dish; mix topping ingredients; spread over. 3. Bake 350Â°F 30 minutes.

Pecan Pie [AMERICAN-SOUTH]¶

Ingredients: 9-inch pie shell unbaked, 3 eggs, 1 cup dark corn syrup, 1 cup pecans halves, 3/4 cup sugar, 3 tbsp melted butter, 1 tsp vanilla, 1/2 tsp salt Method: 1. Whisk eggs, corn syrup, sugar, butter, vanilla, salt. 2. Stir in pecans; pour into shell. 3. Bake 350Â°F 60â70 minutes until set.

AMERICAN CLASSICS â APPLE PIE¶

Classic Apple Pie [AMERICAN]¶

Ingredients: Double pie crust, 6 Granny Smith apples peeled and sliced, 3/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 2 tbsp butter, 1 egg for wash Method: 1. Toss apples with sugar, flour, spices; rest 15 minutes. 2. Line pie plate with bottom crust; add filling, dot with butter. 3. Top with second crust; crimp edges, cut vents. 4. Brush with egg wash; bake at 375Â°F 50â60 minutes until golden.

Apple Crisp [AMERICAN]¶

Ingredients: 6 apples sliced, 1/4 cup sugar, 1 tsp cinnamon. Topping: 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 6 tbsp cold butter, pinch salt Method: 1. Toss apples with sugar and cinnamon; pour into dish. 2. Cut butter into oat mixture until crumbly; spread over apples. 3. Bake 375Â°F 40â45 minutes until golden and bubbling.

AMERICAN CLASSICS â BROWNIES¶

Fudge Brownies [AMERICAN]¶

Ingredients: 1 cup butter, 2 cups sugar, 4 eggs, 1 tsp vanilla, 1 cup cocoa powder, 1 cup flour, 1/2 tsp salt, 1 tsp baking powder, 1 cup chocolate chips Method: 1. Melt butter; whisk in sugar, eggs, vanilla. 2. Stir in cocoa, flour, salt, baking powder. 3. Fold in chocolate chips. 4. Spread in 9x13; bake 350Â°F 25â30 minutes. Do not overbake.

Caramel Brownies [AMERICAN]¶

Ingredients: Brownie batter (above), 1/2 cup caramel sauce Method: 1. Pour half batter; drizzle caramel. Pour remaining batter. 2. Swirl with knife; bake as directed.

AMERICAN CLASSICS â CHOCOLATE CHIP COOKIES¶

Classic Toll House Cookies [AMERICAN]¶

Ingredients: 2.25 cups flour, 1 tsp baking soda, 1 tsp salt, 2 sticks butter softened, 3/4 cup granulated sugar, 3/4 cup brown sugar, 2 eggs, 1 tsp vanilla, 2 cups chocolate chips Method: 1. Beat butter and sugars until fluffy; add eggs and vanilla. 2. Mix in flour, baking soda, salt; fold in chocolate chips. 3. Refrigerate dough 30 minutes. 4. Drop rounded tablespoons; bake 375Â°F 9â11 minutes.

Brown Butter Chocolate Chip Cookies [AMERICAN]¶

Ingredients: 2.5 cups flour, 1 tsp baking soda, 1 tsp salt, 1 cup brown butter (2 sticks cooked until golden), 1 cup brown sugar, 1/2 cup white sugar, 2 eggs + 1 yolk, 2 tsp vanilla, 2 cups dark chocolate chunks, flaky sea salt Method: 1. Brown butter; cool 15 minutes. 2. Whisk with sugars; add eggs, yolk, vanilla. 3. Fold in flour, baking soda, salt; add chocolate. 4. Refrigerate 24 hours. Scoop large balls. 5. Bake 375Â°F 10â12 minutes; top with flaky salt.

ADDITIONAL BBQ & SOUTHERN¶

Smoked Turkey Legs [BBQ]¶

Ingredients: 4 turkey legs, brine (1 gallon water, 1 cup salt, 1/2 cup brown sugar, 2 tbsp smoked paprika, garlic, bay leaves), BBQ rub Method: 1. Brine turkey legs 24 hours. 2. Pat dry; apply BBQ rub. 3. Smoke at 250Â°F over hickory 4â5 hours to 175Â°F internal.

Smoked Pork Belly [BBQ]¶

Ingredients: 3 lb pork belly skin-on, 2 tbsp salt, 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp black pepper, 1 tsp garlic powder Method: 1. Score skin; rub all over with spice mixture. 2. Smoke at 225Â°F 4â5 hours to 200Â°F internal. 3. Slice thick or cube for bites.

Smoked Beef Short Ribs [BBQ]¶

Ingredients: 4 lb bone-in beef short ribs, 2 tbsp coarse salt, 2 tbsp black pepper, 1 tsp garlic powder Method: 1. Season ribs; smoke at 250Â°F over oak 6â7 hours to 205Â°F internal. 2. Rest 30 minutes wrapped in butcher paper.

Smoked Brisket Flat [TX-BBQ]¶

Ingredients: 6 lb brisket flat, salt, pepper, garlic rub, oak wood Method: 1. Trim to 1/4-inch fat; apply rub. 2. Smoke at 225Â°F 8â10 hours to 200Â°F; wrap at 165Â°F. 3. Rest 1 hour before slicing.

Carolina Vinegar Smoked Wings [NC-BBQ]¶

Ingredients: 3 lb chicken wings, Eastern NC sauce, 1 tbsp dry rub Method: 1. Season wings with rub. 2. Smoke at 275Â°F 2 hours; crisp at 400Â°F 10 minutes. 3. Toss with vinegar sauce.

Alabama White Sauce Chicken [AL-BBQ]¶

Ingredients: Smoked chicken halves, white sauce (1 cup mayo, 1/4 cup apple cider vinegar, 1 tbsp lemon juice, 1 tsp black pepper, 1 tsp horseradish, salt) Method: 1. Smoke chicken halves at 275Â°F 2.5 hours. 2. Whisk white sauce; baste on last 20 minutes. 3. Serve extra sauce on side.

Smoked Meatloaf [BBQ]¶

Ingredients: Meatloaf mix (2 lb beef, breadcrumbs, egg, onion, Worcestershire, seasonings), BBQ sauce glaze Method: 1. Form loaf; place on smoker rack. 2. Smoke at 250Â°F 2.5â3 hours to 160Â°F. 3. Glaze with BBQ sauce last 30 minutes.

Smoked Baked Beans [BBQ-SIDES]¶

Ingredients: 2 cans pinto beans, 1 cup pulled pork, 1 cup BBQ sauce, 1/2 cup beef broth, 1 onion diced, 3 strips bacon, 2 tbsp brown sugar, 1 tbsp yellow mustard Method: 1. Cook bacon and onion in cast iron. 2. Add all ingredients; stir to combine. 3. Smoke uncovered 2 hours, stirring once.

Deviled Eggs [SOUTHERN]¶

Ingredients: 12 hard-boiled eggs, 1/4 cup mayo, 1 tbsp yellow mustard, 1 tbsp sweet pickle relish, salt, pepper, paprika Method: 1. Halve eggs; remove yolks. 2. Mash yolks with mayo, mustard, relish; season. 3. Pipe into whites; dust with paprika.

Fried Green Tomatoes [SOUTHERN]¶

Ingredients: 4 green tomatoes sliced 1/2 inch, 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp cayenne, 1 cup buttermilk, oil for frying Method: 1. Soak tomato slices in buttermilk 20 minutes. 2. Dredge in cornmeal-flour mix. 3. Fry at 375Â°F 3 minutes per side until golden.

Boiled Peanuts [SOUTHERN]¶

Ingredients: 2 lb raw peanuts in shell, 1/2 cup salt, water to cover, optional Cajun seasoning Method: 1. Combine peanuts, salt, water in large pot; soak 30 minutes. 2. Bring to boil; simmer 3â5 hours until desired softness. 3. Drain; serve warm or at room temperature.

Blackened Catfish [SOUTHERN]¶

Ingredients: 4 catfish fillets, 2 tbsp blackening spice (paprika, cayenne, garlic, onion, thyme, oregano, salt, pepper), 4 tbsp butter, lemon Method: 1. Coat fillets in blackening spice. 2. Heat cast iron with butter until smoking. 3. Cook fillets 2â3 minutes per side. Serve with lemon.

Shrimp Po'boy [LA-SOUTHERN]¶

Ingredients: 1 lb fried shrimp (cornmeal breaded), French bread loaf, remoulade sauce, shredded lettuce, tomato, pickles Method: 1. Fry shrimp at 375Â°F until golden. 2. Dress bread with remoulade. 3. Layer lettuce, tomato, pickles, and hot shrimp.

Muffuletta [LA-SOUTHERN]¶

Ingredients: Round Italian bread loaf, 1/2 cup olive salad (giardiniera, olives, capers, herbs in olive oil), 4 oz mortadella, 4 oz salami, 4 oz ham, 4 oz provolone, 4 oz mozzarella Method: 1. Split bread; spread olive salad on both halves generously. 2. Layer meats and cheeses; press firmly. 3. Wrap; refrigerate 1 hour for flavors to meld. Slice into quarters.

Pralines [SOUTHERN]¶

Ingredients: 1.5 cups sugar, 3/4 cup brown sugar, 1/2 cup cream, 4 tbsp butter, 1.5 cups pecan halves, 1 tsp vanilla Method: 1. Cook sugars, cream, butter to 236Â°F (soft ball). 2. Remove from heat; add pecans and vanilla. 3. Beat until mixture thickens; drop spoonfuls onto parchment. 4. Cool until set.

Beignets [LA-SOUTHERN]¶

Ingredients: 1 cup warm water, 2.25 tsp yeast, 1/2 cup sugar, 2 eggs, 1/2 cup evaporated milk, 1 tsp vanilla, 4 cups flour, 1/2 tsp salt, 3 tbsp shortening, oil for frying, powdered sugar Method: 1. Dissolve yeast in water; add sugar, eggs, milk, vanilla. 2. Mix in flour, salt, shortening; knead. 3. Refrigerate dough overnight. 4. Roll to 1/4 inch; cut squares. 5. Fry at 370Â°F until puffed and golden. Dust heavily with powdered sugar.

Bread Pudding with Whiskey Sauce [SOUTHERN]¶

Ingredients: 1 loaf stale French bread, 4 cups milk, 4 eggs, 2 cups sugar, 1 tbsp vanilla, 1 cup raisins, 1 tsp cinnamon. Sauce: 1 stick butter, 1 cup powdered sugar, 1 egg, whiskey to taste Method: 1. Soak bread in milk-egg-sugar mixture 1 hour. 2. Pour into buttered pan; bake 325Â°F 45 minutes. 3. Make sauce: melt butter, add sugar, beat in egg, add whiskey. 4. Pour warm sauce over pudding.

King Cake [LA-SOUTHERN]¶

Ingredients: 2.25 tsp yeast, 1/2 cup warm milk, 3 cups flour, 1/2 cup sugar, 1/2 tsp salt, 1/2 tsp nutmeg, 1 tsp cinnamon, 1/2 cup warm butter, 4 eggs. Filling: cream cheese, sugar, vanilla. Icing: powdered sugar + milk. Colored sugars (purple, green, gold). Method: 1. Make enriched yeast dough; let rise 1.5 hours. 2. Roll out; spread cream cheese filling; roll into log. 3. Shape into oval ring; rise 45 minutes. 4. Bake 325Â°F 25 minutes. Cool. 5. Ice with powdered sugar glaze; decorate with colored sugars. Hide plastic baby inside.

Po'boy Oyster [LA-SOUTHERN]¶

Ingredients: 1 pint oysters, 1 cup cornmeal, 1/2 cup flour, Cajun seasoning, French bread, remoulade, lettuce, tomato, hot sauce Method: 1. Coat oysters in seasoned cornmeal-flour mix. 2. Fry at 375Â°F 2 minutes until crispy. 3. Build po'boy with remoulade, lettuce, tomato, hot sauce.

Funeral Potatoes [AMERICAN-SOUTH]¶

Ingredients: 2 lb frozen shredded hash browns, 1 can cream of chicken soup, 1 cup sour cream, 1/4 cup melted butter, 1/2 cup diced onion, 2 cups shredded cheddar, salt, pepper. Topping: 2 cups corn flakes crushed + 4 tbsp melted butter Method: 1. Mix all except topping; pour into 9x13. 2. Top with buttered corn flakes. 3. Bake 350Â°F 50 minutes until bubbly.

Pineapple Upside-Down Cake [AMERICAN]¶

Ingredients: 1/4 cup butter, 1/2 cup brown sugar, pineapple rings, maraschino cherries, vanilla cake batter Method: 1. Melt butter in 9-inch cast iron; press in brown sugar. 2. Arrange pineapple rings; place cherry in each center. 3. Pour vanilla batter over fruit. 4. Bake 350Â°F 35â40 minutes. Cool 10 min; invert.

Waldorf Salad [AMERICAN]¶

Ingredients: 3 apples diced, 1 cup celery sliced, 1/2 cup walnuts, 1/2 cup raisins, 1/2 cup mayonnaise, 1 tbsp lemon juice, salt, pepper, lettuce cups Method: 1. Toss apples in lemon juice. 2. Mix with celery, walnuts, raisins, and mayo. 3. Season; serve in lettuce cups.

Cobb Salad [CA-AMERICAN]¶

Ingredients: 4 cups romaine, 2 grilled chicken breasts diced, 4 strips bacon crumbled, 4 hard-boiled eggs halved, 1 cup blue cheese crumbled, 2 tomatoes diced, 1 avocado sliced, red wine vinaigrette Method: 1. Arrange romaine; create rows of each topping. 2. Drizzle with vinaigrette; serve immediately.

Club Sandwich [AMERICAN]¶

Ingredients: 3 slices white bread toasted, 4 oz sliced turkey, 4 strips bacon, 2 leaves lettuce, 2 tomato slices, 2 tbsp mayo Method: 1. Spread mayo on all bread slices. 2. Stack: bread, turkey, lettuce, bread, bacon, tomato, bread. 3. Secure with toothpicks; cut diagonally into 4 triangles.

French Dip Sandwich [CA-AMERICAN]¶

Ingredients: 8 oz thinly sliced roast beef, 2 French rolls, 1 cup beef broth + onion + Worcestershire as au jus, Swiss cheese optional Method: 1. Simmer broth with onion and Worcestershire 10 minutes. 2. Warm beef in jus briefly; pile on rolls with cheese if desired. 3. Serve with au jus for dipping.

Lobster Roll [NE-AMERICAN]¶

Ingredients: 1 lb cooked lobster meat chopped, 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 celery stalk diced, salt, pepper, 4 split-top hot dog buns, 2 tbsp butter Method: 1. Mix lobster with mayo, lemon, celery; season. 2. Butter and griddle buns. 3. Fill buns generously. (For Connecticut style: skip mayo, toss in warm butter.)

Crab Cake [MD-AMERICAN]¶

Ingredients: 1 lb jumbo lump crab, 1/4 cup mayonnaise, 1 egg, 1 tbsp Dijon mustard, 1 tsp Old Bay, 1/2 cup panko breadcrumbs, 1 tbsp parsley Method: 1. Gently fold all ingredients without breaking crab. 2. Form patties; refrigerate 30 minutes. 3. Pan-fry in butter 4 minutes per side until golden.

Sloppy Joe [AMERICAN]¶

Ingredients: 1 lb ground beef, 1 onion diced, 1 bell pepper diced, 1 cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire, 1 tsp mustard, 1 tsp chili powder, hamburger buns Method: 1. Brown beef; drain fat. SautÃ© onion and pepper. 2. Add ketchup, sugar, Worcestershire, mustard, chili powder. 3. Simmer 15 minutes; serve on buns.

Buffalo Wings [NY-AMERICAN]¶

Ingredients: 3 lb chicken wings, oil for frying, 1/2 cup Frank's hot sauce, 4 tbsp butter, celery sticks, blue cheese dressing Method: 1. Fry wings at 375Â°F 12â14 minutes until crisp. 2. Melt butter with hot sauce; toss wings. 3. Serve with celery and blue cheese.

Potato Skins [AMERICAN]¶

Ingredients: 4 large russet potatoes, 4 tbsp butter, 1 cup shredded cheddar, 6 strips bacon crumbled, sour cream, green onions Method: 1. Bake potatoes 1 hour at 400Â°F; cool. 2. Halve; scoop out flesh leaving 1/4 inch shell. 3. Brush with butter; bake skin side up 5 minutes. 4. Fill with cheese and bacon; bake until melted. 5. Top with sour cream and green onions.

Philly Soft Pretzel [PA-AMERICAN]¶

Ingredients: 4 cups flour, 1 tsp salt, 1 tbsp sugar, 2.25 tsp yeast, 1.25 cups warm water, baking soda bath, coarse salt Method: 1. Make yeast dough; rise 1 hour. 2. Divide; roll into ropes; twist into pretzels. 3. Boil 30 seconds in baking soda water (1/4 cup per 4 cups water). 4. Bake 450Â°F 12â15 minutes. Salt immediately.

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