Stubb's BBQ Grilled Potato Planks

Stubb's BBQ  Restaurant Recipe

2 pounds large russet potatoes
1/4 cup vegetable oil
1 tablespoon Italian seasoning
2 tablespoons lemon pepper seasoning salt

Scrub the potatoes and pat dry. Do not peel. Slice the potatoes lengthwise into 1/4 inch thick pieces.

Pour the oil into a rimmed baking sheet. Push the potato slices around in the oil, turning to coat all sides. Crush the herbs between your fingers as you sprinkle them over both sides of the potatoes. Let the potatoes rest in the herbs from 15 minutes to 1 hour. Sprinkle the lemon pepper seasoning just before cooking, so it doesn't draw out the juices from the potatoes.

Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over rake or spread them out in the bottom of the grill so the food can cook directly over the coals. For a gas grill, fire up the burners so the food can cook directly over the heat.

Over direct medium high heat, grill the potatoes on one side until golden brown. then flip over and grill the other side/ The potatoes are done when crisp and browned on the outside but tender in the center, 10 to 15 minutes total cooking time. Serve hot off the grill.

Stubb's BBQ Creole Deviled Eggs

Stubb's BBQ Restaurant Recipe

6 hard boiled eggs
2 tablespoons mayonnaise
1 tablespoon Creole or coarse grain mustard
4 teaspoons freshly squeezed lemon juice
1 tablespoon finely minced scallions (green and white parts)
salt and freshly ground black pepper to taste
paprika, for garnish
36 capers, for garnish

Shell the egg, cut them in half lengthwise, and pop them into a mixing bowl. With a fork, mash the yolks with the mayonnaise, mustard, lemon juice, and scallion. Mix in the salt pepper. The mixture should have lemon and mustard flavors, so add more if you feel it needs more of a zing.

Fill the cavity in each egg white half with the yolk mixture. Top with a Sprinkle of paprika. Place 3 Capers on top of each egg half. Chill until ready to serve. For the best flavor, let the eggs come to room temperature, or serve just slightly chilled.

Stubb's BBQ Raspberry Balsamic Chicken

Stubb's BBQ Restaurant Recipe

1/2 cup frozen raspberries
1/2 cup sweet barbecue sauce
2 tablespoons honey
4 teaspoons balsamic vinegar
4 boneless,skinless chicken breasts
2 tablespoons olive oil
salt and freshly ground black pepper

Chop the raspberries in a food processor, leaving some texture and small chunks. (Frozen berries work best without turning to mush.)  add barbecue sauce, honey, in vinegar and pulse just until combined. When the berries are fully thawed, taste and if necessary, add more honey or vinegar to balance the sweetness and tartness of the sauce. Set aside half of sauce for passing on the side, use the remainder on the chicken as it cooks.

 Prepare a grill for direct cooking. Score of the chicken breast by making parallel cuts from 1/8 to 1/4 inch deep, space about 3/4 inch apart. Create a diamond pattern by making another set of parallels scores at Angles to the first set. Place the breast in a baking dish or on a large plate. Coat them with the olive oil. Season both sides with salt and a good dose of pepper.

Grill over direct medium-high heat, cooking just long enough to create good grill marks on the first side. Flip the breasts over. While the underside of the breast cook, spoon the sauce over the cooked side, let it sink into the scored areas. The total cooking time should be 8 to 10 minutes. Serve hot, passing additional sauce on the side.

Stubb's BBQ Jalapeno Cheddar Corn Bread

Stubb's BBQ  Restaurant Recipe

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 large eggs
1 (15 oz.) can creamed corn
2 jalapenos, stemmed, seeded and finely chopped
1 cup grated Cheddar cheese
paprika for garnish

Preheat the oven to 350 degrees. Grease a 7x11 inch baking dish.

Combine the cornmeal, flour, sugar, baking soda, and salt in a large medium bowl and stir well. Measure the buttermilk into a 2 cup measuring cup, measure the oil on top of it, then add the eggs. Beat the eggs into the liquids with a fork. Pour the liquids, creamed corn, jalapenos, and 1/2 cup of the cheese into the cornmeal mixture. Stir just until mixed. (Do not over beat, or the bread will be tough.) Pour the batter into the prepared baking dish. Sprinkle on the remaining 1/2 cup of cheese and the paprika. Bake for 35 to 40 minutes, until a toothpick poked in the center comes out clean. Cool slightly, slice into squares, and serve.


Stubb's BBQ Restaurant Recipe

1 pound large shrimp, with shells
1 stick salted butter
4 large cloves garlic, chopped
1/2 cup water
1/4 cup prepared barbecue sauce
3 tablespoons freshly squeezed lime juice
1/2 teaspoon paprika
1 scallion (green and white parts),chopped
warm crusty bread

Prepare the shrimp by pulling of the legs and devein, but leave the shells on.

In a large skillet, melt the butter over medium heat. Stir in the garlic and cook until it just starts to soften, about 1 minute. Stir in the water, barbecue sauce, lime juice, and paprika. Bring to a boil, then reduce the heat and cook at a low boil, stirring occasionally, until the liquid thickens and no longer seems watery, about 7 minutes.

Add the shrimp and raise the heat to medium-high. Cook, stirring often, until the shrimp shells are pink and the shrimp curls slightly, about 5 minutes.

Sprinkle the scallion over the shrimp and serve hot, directly from the skillet, with crusty bread for mopping up the sauce.

Stubb's BBQ Jezebel Baby Back Ribs

Stubb's BBQ Restaurant Recipe

2 tablespoons all purpose seasoning salt
1 tablespoon plus 1 teaspoon sugar
1 tablespoon ground coriander
1 tablespoon ground mustard
1 tablespoon yellow mustard seed
1 tablespoon poultry seasoning
2 teaspoons paprika
1 cup Jezebel Sauce  (recipe below)
1/4 cup bottled hot wing sauce
2 (2-3 lb.) racks of baby back

In a small bowl, combined seasoning salt, sugar, coriander, ground mustard, mustard seed, poultry seasoning, and paprika. In another bowl, combine the Jezebel Sauce and hot wing sauce and refrigerate until ready to use.

Pull off the thin membrane from the underside of the ribs. Blot each rack of ribs with a paper towel to dry. Season the ribs on all sides with the spice rub mixture and Pat it with your fingers. Leave the ribs at room temperature for up to one hour if you're planning to grill them soon. Or refrigerate them up to overnight, wrap tightly in plastic. Bring them to room temperature before grilling.

Prepare a grill for indirect cooking. Cover the grill and bring it to a temperature between 250 and 275 degrees. Cook the ribs bone side down with the grill lid closed, 4 1/2 to 2 hours, or until the meat just starts to shrink back from the ends of the bones. To ensure even cooking, sad and oven thermometer next to the ribs. During the last 30 minutes of cooking, baste the ribs with the sauce mixture every 10 minutes. Set the ribs back on a baking sheet and cover with aluminum foil. Let them rest for 10 to 20 minutes, then slice and serve.

Jezebel Sauce:
1 cup pineapple preserves
2/3 cup apple jelly
5 tablespoons Creole or whole grain brown mustard
5 tablespoons prepared horseradish

In a small bowl, combine all the ingredients. Cover and chill. For best results let the flavors meld overnight. The sauce will keep refrigerated for up to 4 weeks. Makes 2 cups.

Stubb's BBQ Wicked Chimichurri Wings

Stubb's BBQ Restaurant Recipe

1/2 cup bottled hot wing sauce
1/4 cup olive oil
2 tablespoons soy sauce
4 teaspoons red wine vinegar
1 cup tightly packed fresh parsley
4 cloves garlic
2 teaspoons dried oregano
3-4 pounds chicken wings

Combine the wing sauce, olive oil, soy sauce, vinegar, parsley, garlic, and oregano in a bowl of a food processor. Pulse until pureed and the mixture forms a thick sauce.

 Fold and tuck the wing tips behind the drummettes, creating a triangle. Marinate the chicken for at least 2 hours for up to overnight in the refrigerator.

 Prepare grill for direct Heating. Grilled wings over medium Heat until the wings are brown on the outside and the meat is opaque, about 20 minutes total cooking time. Flip them over once or twice during cooking. Serve warm or at room temperature. Serves 4 to 6.

Stubb's BBQ Korean Steak

Stubb's BBQ Restaurant Recipe

2 pounds beef flank steak or sirloin
4 scallions (green and white parts)
1/3 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
4 teaspoons sesame oil
2 tablespoons sesame seeds, toasted  (see note)
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon dry sherry

Score of the beef on each side with intersecting cuts 3/4 inch apart to create a diamond pattern, could only lightly into the meat about 1/8 inch deep.  Sliced scallions diagonally into 3/4 inch links.

In a baking dish for shallow pan, combine the brown sugar, soy sauce, garlic, ginger, sesame oil and seeds, pepper flakes, and sherry. Stir in the scallions, then add the beef, coating well with the marinade. Cover and marinate in the refrigerator for 8 hours, turning the beep once or twice.

Prepare grill for direct cooking. Grill steaks over high heat, flipping once, long enough to lightly char the scored edges of the meat, making them crispy and crunchy, without overcooking the inside.   (allow 8 to 10 minutes total 4 medium rare.)

Let steak rest for 10 minutes. If desired boil the marinade for 1 minute or more to use as a sauce. Slice a steak against the grain into thin strips and serve drizzled with the cook marinade.

NOTE:  toast sesame seeds and a dry skillet over medium heat, stirring often, until golden brown, about 3 to 5 minutes.

Stubb's BBQ Pinto Beans

Stubb's BBQ  Restaurant Recipe

1 pound dried pinto beans
3 strips bacon, finely chopped
1/2 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon finely chopped jalapeno
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
chopped onion, cilantro, and grated cheese, for garnish (optional)

Pick through the beans to discard and pebbles or other debris. Rinse the beans well and drain.

In a heavy pot, brown the bacon over medium high heat. Stir in thee onion, garlic, jalapeno, oregano, cumin, and pepper. Cook, Stirring often, until the onion softens, another 2 minutes or so.

Add the beans and pour in 6 cups of eater or enough to cover the beans by 1 inch. Bring the beans to a boil, then reduce the heat so that the beans cook at a bare simmer. Do not cover the pot. Slowly simmer the beans, without stirring, until the beans start to poke through the liquid, about 45 minutes. Stir the beans up from the bottom, add 2 cups of water, and simmer. without stirring, until the beans poke through the liquid again, about 30 minutes more.

Stir in another 1/2 cup of water and continue simmering. When the beans are almost tender, after 10 to 20 minutes, stir in the salt. Simmer the beans to absorb the salt and until the beans are tender, about 5 minutes more. The beans are done when the liquid is creamy and the beans are cooked through but still have some texture. Total cooking time is usually 1 1/2 to 2 hours. Serve the beans and their creamy broth in small bowls or cups, adding garnishes (such as onions, cilantro, or cheese) as desired.

Stubb's BBQ Black Eyed Peas

Stubb's BBQ  Restaurant Recipe

1 pound dried black eyed peas
1/2 pound thick sliced smoked bacon, cut into 1/4 inch wide pieces
1 medium onion, cut into small dice
2 ribs celery, cut into small dice
1/2 red bell pepper, cut into small dice
1/2 green bell pepper, cut into small dice
4 cloves garlic, minced
2-3 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
olive oil and wine vinegar (optional)

Pick through the beans to discard any Pebbles or other debris. Rinse the beans well. Soak in plenty of water to cover for at least 4 hours or overnight.  Drain the beans and set aside.

In a heavy pot, fry the bacon over medium-high heat until it browns, about 10 minutes. Stir in the onion, celery, peppers, and garlic and cook, stirring occasionally, until the vegetables soften but still have some crispness, about 5 minutes. Scoop out half the mixture and set aside.

 Add the beans to the remaining vegetables in the pot add enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat so the beans slowly simmer. Do not cover the pot. Start testing after 20 minutes, though they might take as long as 1 hour. When the beans start to feel soft, stir in the salt and pepper. Stir the beans occasionally as they cook. They're done with just tender but not mushy.

 Ladle the beans, with some of the liquid, into bowls or cups. Spin on some of the reserved bacon mixture (reheat if necessary in a skillet or microwave.) for extra flavor, drizzle with olive oil and a splash of vinegar to taste.

Stubb's BBQ Mashed Sweet Potatoes

Stubb's BBQ  Restaurant Recipe

2 pounds whole sweet potatoes
1 1/2 teaspoons salt
3 tablespoons unsalted butter
1/3 to 1/2 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon vanilla extract
toasted pecan pieces, for garnish (optional)

Rinse the sweet potatoes but don't peel them, and have them only if they're too large to fit in the pot. Place them in a large pot with 1 teaspoon of the salt with enough water to cover them by 1 inch. Boil sweet potatoes until tender enough to be easily pricked with a fork, 15 to 35 minutes. Drain them in a colander in the sink.

While the potatoes cool slightly, combine the butter, brown sugar, cream, vanilla, and the remaining half teaspoon salt in a mixing bowl. Peel the potatoes, cut them into large chunks, and toss them in a bowl. Mash until the mixture is combined. Serve warm, garnished with pecan pieces (if using).

Stubb's BBQ Asiago Scallion Bread

Stubb's BBQ  Restaurant Recipe

1 (1 lb.) loaf French or Italian bread
3 or 4 scallions
1/4 pound (1 stick) softened butter
1/4 cup grated Asiago or Romano cheese, or 1/2 cup shredded
2 teaspoons basil flavored oil (optional)

Preheat the oven to 400 degrees. Slice the loaf diagonally into 3/4 inch wide slices. Tear off a piece of aluminum foil about 10 inches longer than the loaf and set it on a baking sheet. Place the loaf on the foil.

In a bowl, with a fork, blend together the scallions, butter, cheese, and oil (if using.)

Open the bread slices like the pages of a book and spread the butter mixture on each slice, with a little on the top of the left as well. Loosely form the sides of the coil around the loaf, leaving the top exposed.  Bake in the oven for about 10 minutes, until the butter has melted and the top is brown. Serve in the foil, wrapped in a towel to keep the dish warm.

Stubb's BBQ Lemon Pepper Cole Slaw

Stubb's BBQ  Restaurant Recipe

3 scallions (white and green parts), finely chopped
grated zest from 1 whole lemon
2 tablespoons freshly squeezed lemon juice
1/4 cup buttermilk
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1 pound green cabbage, cored and finely shredded

Into a jar, measure and add all the ingredients except the cabbage. Seal with the lid and shake to combine. The dressing may be made a day in advance. Refrigerate until ready to use. It will last up to a week in the refrigerator. Toss the cabbage with the dressing in a bowl just before serving. Serves 6.

Stubb's BBQ Mustard Potato Salad

Stubb's BBQ  Restaurant Recipe

2 pounds russet potatoes (3-4 medium),  rinsed
4 large eggs
1 tablespoon plus 1  teaspoon salt
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 teaspoon granulated garlic or garlic powder
1 1/2 cups finely diced pickles
1 cup finely diced red onion
2 tablespoons minced fresh parsley
freshly ground black pepper, to taste
paprika for garnish

If the potatoes are large, quarter them.  Place the potatoes and eggs in a large pot with 1 tablespoon of salt and add water to cover them by 1 inch.  Bring to a boil over medium-high heat. Set a timer for 12 minutes. Reduce the heat until the water just simmers.  When the timer goes off, scoop out the eggs with a slotted spoon and plunge them into a bowl of ice and water.  Continue to simmer the potatoes until they're easily pierced with a fork, 20 to 30  minutes more. Drain the potatoes in a colander in the sink.

While potatoes cook, combine one half cup of the mayonnaise, the lemon juice, mustard, olive oil, and garlic in a large mixing bowl. When the taters are cool enough to handle but still warm, slip off and just guard the skin and chop the potatoes into bite-size pieces. Combine the warm potatoes with the dressing mixture in the bowl. Stir in the pickles, red onion and parsley.

 Shell the eggs and coarsely chop them, then add to the potatoes with the remaining 1/4 cup of mayonnaise, the teaspoon of salt and pepper. Taste and adjust the seasonings. Garnish with paprika and serve at room temperature or slightly chilled. serves 6 to 8.

Stubb's BBQ Buttermilk Pie

Stubb's BBQ Restaurant Recipe

1 unbaked 9-inch pie shell (fresh, frozen, or ready-to-cook)
2/3 cup granulated sugar
5 tablespoons softened butter or margarine
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
3/4 cup buttermilk
3 large eggs, beaten

Preheat oven to 350 degrees. Set the pie shell on a baking sheet. In a mixing bowl, cream together the sugar, butter, and vanilla. Mix in the flour. Pour the buttermilk and eggs, and whisk or beat until everything’s blended together.

Pour the filling into the pie shell. Bake the pie (on the baking sheet) for 40 to 45 minutes, until the top puffs slightly and turns golden brown. (If the crust browns too quickly, shield it with a ring of foil for the last 10 minutes of cooking.) Cool for 30 to 60 minutes before serving warm, or store the cooled pie in the refrigerator until ready to serve.