Grilled Artichokes

GRILLED ARTICHOKES with Garlic Mayonnaise
Lucille's Smokehouse BBQ Restaurant Copycat Recipe

Makes 5 servings

Garlic Mayonnaise:
1/2 cup mayonnaise
1 clove garlic, minced
2-3 tablespoons orange juice
1 pinch salt

To make the garlic mayonnaise: In a small bowl, combine the mayonnaise, garlic, orange juice, and salt. Refrigerate until needed.

1/4 cup extra virgin olive oil
2 tablespoons chopped fresh tarragon
juice of 2 lemons
1/4 teaspoon salt
5 medium artichokes

To make the marinade: In a large bowl, whisk together the olive oil, tarragon, lemon juice, and salt. Set aside.

Trim bottom outer leaves from artichokes and cut off any spiny leaf tips with kitchen sheers. Peel stems. Cut artichokes in half and with a small, sharp knife, scoop out and discard the hairy chokes. Add artichoke halves to the large bowl and toss with the olive oil mixture to prevent discoloration. Marinate in olive oil mixture at room temperature for 1 hour. Remove from bowl; reserve marinade.

Place artichoke halves in center of cooking grate. Grill until tender, about 20 to 25 minutes, basting frequently with reserved olive oil marinade.  Serve grilled artichokes with any remaining marinade and garlic mayonnaise.

Louisiana Pasta

Lucille's Smokehouse BBQ Restaurant Copycat Recipe

Serves 6-8

2 chicken breasts, cooked and diced
3 tablespoons butter
20 medium shrimp, thawed 
1/2 pound kielbasa sausage, sliced
1 cup mushrooms, cleaned and sliced
1 cup sun-dried tomatoes or freshly diced tomatoes
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into strips 
salt and pepper, to taste
3 cups heavy cream
1/2 cup Romano and/or Parmesan cheese, grated
1/2- 1 1/2 teaspoons cayenne pepper, depending on your spicy preference
16 ounces dry penne pasta

In a large skillet, melt the butter over medium high heat.  Add the diced chicken, sausage, shrimp, mushrooms, tomatoes, bell peppers, and salt and pepper.  Saute, stirring often, until the mushrooms and shrimp are cooked thoroughly. Add the cream, Romano or Parmesan, and the cayenne.    Once it is boiling, reduce to a simmer and let the cream reduce by half. 

Meanwhile, cook the pasta al dente by following the directions on the package.  Drain. If the pasta sauce is still really thin, combine 2 tablespoons milk with 2 tablespoons of corn starch in a small bowl. Stir to combine. While stirring the sauce, add the cornstarch mixture slowly.  Let the sauce heat up again, and the mixture should thicken a bit. Add the drained pasta to the sauce.  Toss to combine.

Honey Roasted Peanut Slaw

Texas Brisket Sandwich with Honey Roasted Peanut Slaw at Lucille's Smokehouse BBQ 

Lucille's Smokehouse BBQ Restaurant Copycat Recipe

Makes 16 servings

2 (16 oz.) packages coleslaw mix
2 medium apples, julienned
1 large carrot, shredded
3/4 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup cider vinegar
1/3 cup canola oil
1 1/2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 cup coarsely chopped dry roasted peanuts or cashews

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt. Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.

Buttermilk Biscuits and Honey Apple Butter

Lucille's Smokehouse BBQ Restaurant Copycat Recipe

Serves 6

2 cup all purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
1/4 teaspoon baking soda
1 tablespoon baking powder
3 tablespoons unsalted butter, cold & cubed
3 tablespoons shortening, cold & cubed
1 cup buttermilk, cold
extra buttermilk for brushing
regular sugar or turbinado sugar for sprinkling (optional)

Honey Apple Butter:
1 stick unsalted butter, room temperature
2 tablespoon apple butter
1 teaspoon honey

Preheat the oven to 450 degrees.
To make the biscuits, measure the flour, salt, sugar, baking soda and baking powder into a large mixing bowl. Add butter and shortening to the flour mixture and rub it into the flour with your fingers until all the pieces are about pea size, working quickly as not to melt the fat.

Make a well in the middle of the flour mixture and pour in the buttermilk. Fold the flour into the milk using a spatula until a dough form. The dough should be slightly wet, this will yield moist biscuits. Turn the dough out onto a well floured board, pat into a disk, fold the dough in half and pat out into a disk again, repeat 4 times more, work with the heel of your hands. Then pat the dough out to about 1 inch thick. Cut with a 3 inch round biscuit cutter, gather the scraps and continue cutting, or just cut with a knife to avoid having to form the dough the second time. This will form 6 biscuits.

Place biscuits on a baking sheet so that they are about 1/4 inch apart on all sides so they can support each other when they rise in the oven. Brush the top of biscuits with buttermilk, sprinkle with turbinado sugar for a little more sweetness or skip for savory biscuits. Bake for 15 minutes until the top is golden brown. Transfer biscuits to a large bowl and wrap in a towel until ready to serve.

To make the honey apple butter, use soften room temperature butter but not melted, cream the butter until fluffy. Then add apple butter and honey, mix thoroughly. Transfer to a jar and store in the fridge.

Fried Okra

A Half order of Fried Okra with Spicy Ranch 
& Creole Mustard dipping sauces at Lucille's Smokehouse Bar-B-Que  

Lucille's Smokehouse Bar-B-Que Copycat Recipe

6 cups oil, for frying
1/2 cup cornmeal
1 cup all purpose flour
2 teaspoons House Seasoning, (recipe follows)
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2 inch thick
1/2 cup buttermilk

Heat oil in a large, heavy bottomed skillet or Dutch oven to 350 degrees. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Grilled Steaks with Bourbon Onions

Tony Roma's Recipe

Steak Seasoning:
2 tablespoons kosher salt
1 tablespoon course ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon butter

Bourbon Onions:
1 large onion
2 tablespoons olive oil
2 tablespoons bourbon
2 tablespoons Dijon Grainy Mustard
1 tablespoon light brown sugar
1 tablespoon butter
2 tablespoons fresh parsley, chopped

Heat grill to 550 to 650 degrees. Mix together steak seasoning in small bowl.
Season both sides of steaks. Place steaks for 2 minutes over direct heat with lid closed. Rotate 90 degrees (do not flip) and grill for two more minutes with lid closed (this will leave diamond sear marks). Turn steak over and continue to grill for 2 to 4 minutes until the desired temperature.

Grilled Corn on the Cob

Tony Roma's Recipe

Corn on the Cob

Peel the husk part way down the cob of corn and remove as much silk as possible. Fold up the husk to cover the exposed cob. Soak corn in warm water for 1-2 hours to allow the corn to soak up some moisture. This moisture will create some steam to help with the cooking of the corn. Grill corn in the husk for 20-30 minutes turning frequently until the husk is charred and the cob of corn is hot and the kernels are tender. Peel charred husk down to the bottom of the cob, give the ear a twist and serve immediately with butter for basting and a bit of salt.

Pulled Pork Sandwich

PULLED PORK SANDWICH with Grilled Pineapple Salsa
Tony Roma's Recipe

Serves 4

4 slices peeled fresh pineapple, cut about 1/4 inch thick
1 small red pepper, halved and seeded
1 small poblano pepper, halved and seeded
1/2 sweet onion, cut into 1/2 inch rounds
1 jalapeno pepper, seeded and finely chopped
1 tablespoon chopped fresh cilantro
1 juicy lime
drizzle olive oil
salt and freshly ground black pepper to taste
1 (1 lb.)package Tony Roma’s Pulled Pork
4 hot dog buns

Preheat grill to medium-high (about 450 -500 degrees). Grill pineapple, peppers and onions for 4-5 minutes per side until lightly charred and tender. Remove from grill and allow to cool slightly, about 5 minutes. Dice the grilled pineapple, peppers and onions and place in a bowl. Add chopped jalapeno and cilantro and season with a big squeeze of fresh lime juice and a drizzling of olive oil. Season to taste with salt and pepper and set aside.

Heat Tony Roma’s Pulled Pork as per package instructions. Toast buns. Fill each bun with about 4 ounces of Tony Roma’s Pulled Pork and top each with a tablespoon or two of grilled pineapple salsa. Serve immediately.

Chocolate Martini

Tony Roma's Recipe

2 oz vanilla vodka
2 oz amaretto almond liqueur
2 oz Bailey's Irish cream
2 oz Kahlua coffee liqueur
2 oz chocolate syrup

Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake vigorously, strain into a cocktail glass, and serve.

BBQ Chicken

BBQ Chicken and Ribs Platter at Tony Roma's

Tony Roma's Recipe

4 chicken halves (or desired number of chicken pieces)
2 quarts water
3 tablespoons kosher salt
2 tablespoons sugar
1/4 cup soy sauce
1 bottle of your favorite Tony Roma's Signature BBQ Sauce

Brining is the key to cooking super tender, full flavored chicken. The day before you cookout, you'll want to brine your chicken. First fill a deep pan/container with water and add kosher salt and sugar. Mix until they are completely dissolved. Pour in the soy sauce and mix well. Place the chicken halves in the brine, completely submerged, and refrigerate overnight.

When you're ready to grill, remove the chicken from the brine, pat dry with a paper towel, and place on a hot grill. Begin grilling on aluminum foil for about 20 minutes, and then move to an open flame for another 20 minutes. During the last 20 minutes, flip the chicken and brush with Tony Roma's BBQ Sauce every five minutes until the chicken is done. Total grill time is about 40 minutes, or until the chicken reaches an internal temperature of 165 degrees.


Tony Roma's Copycat Recipe

1 large head white cabbage, shredded
1 5/8 lbs carrots, shredded
2 bunches green onions (including green tops)

4 1/3 cups white vinegar
1 1/3 tablespoons garlic salt
2 teaspoons cumin
2/3 tablespoon dry mustard
1 1/3 lbs sugar
2 teaspoons black pepper
2/3 teaspoon oregano
1 3/4 tablespoons celery seeds

Combine all ingredients. Store in a container with a tight fitting lid.

Baby Back Ribs

Tony Roma's Copycat Recipe

4 pounds baby back pork ribs or 4 pounds pork spareribs
Tony Roma's Blue Ridge Smokies Sauce

Preheat oven to 300 degrees. Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than the ribs. Coat the ribs, front and back with barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly. Place ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 21/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bones.

Toward the end of the cooking time, prepare the barbecue. Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later. Grill the ribs on the hot barbecue for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn!

When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served. Serve the ribs piping hot with additional sauce on the side, if desired.

Blue Ridge Smokies Sauce
Tony Roma Copycat Recipe

1 cup ketchup
1 cup red wine vinegar
1/2 cup brown sugar
1/4 cup molasses
1 1/2 teaspoons liquid smoke
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all ingredients in a medium saucepan over high heat; whisk until smooth. Bring sauce to a boil; reduce heat and simmer uncovered for 30-40 minutes or until sauce has thickened.

Hawaiian Chicken Katsu

L&L Hawaiian Barbecue Recipe

Serves 5-7

Chicken and Breading:
2 eggs
3⁄4 cup cornstarch
1⁄4 teaspoon salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs
1 lb panko breadcrumbs

Katsu Sauce:
1⁄2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 1⁄2 cups water
1⁄3 teaspoon salt
1⁄4 teaspoon chicken bouillon
1⁄4 teaspoon white pepper
1⁄4 teaspoon garlic powder
2 -3 dashes Tabasco sauce
1⁄2 teaspoon cornstarch, mixed with
1⁄2 cup water

Chicken: Open the chicken thighs and flatten with a rolling pin. Combine eggs, corn starch, salt, white pepper, garlic powder, and water to make a batter. Coat chicken in the egg batter, then the roll in panko crumbs. Fry in oil (maximum 325 degrees) until brown and crispy.

To make sauce: Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve. Cut chicken into strips and serve with sauce.

Loaded Baked Potato

The Voodoo BBQ & Grill serves a Loaded Baked Potato stuffed with choice of: pulled pork, smoked sausage, The Carnival, brisket, smoked chicken breast, jerk chicken, turkey or veggies. It sells for around $7.

Bayou BBQ Salad

The Bayou BBQ Salad at Voodoo BBQ & Grill has fresh tomatoes, cheddar cheese, cucumbers, red onions, homemade croutons & a colossal onion ring with choice of: pulled pork, smoked sausage, the carnival, smoked chicken breast, jerk chicken, smoked turkey or brisket.