Buttermilk Coleslaw

Fat Boys BBQ Recipe

1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 small carrot, ends discarded, very thinly sliced
3 medium center ribs of celery heart, ends and leaves discarded, very thinly sliced
1/2 cup fresh buttermilk
2 oz. sour cream
2 oz. Hellman's mayonnaise
2 tablespoons strained pickle juice
1 teaspoon dry mustard
1 teaspoon celery seed, crushed
2 tablespoons chives, chopped
salt, seasoning to taste and for wilting the shredded cabbage
1/2 teaspoon fresh ground black pepper

Slice the cabbage thinly (shave). In a large pot add 4 tablespoons of salt to the sliced cabbage. Cover with water and mix in the salt thoroughly. Allow cabbage to soak for 4 hours. Stir the salted cabbage occasionally. Drain cabbage. Rinse thoroughly and dry.

In a separate bowl, combine all of the ingredients except cabbage, celery and carrot. Whisk briskly to combine evenly. Add the cabbage, celery and the carrot.
Toss the cabbage, celery and carrot with the dressing. Mix very thoroughly.
Allow to sit on counter, top covered tightly for 1 hour. Stir to remix all ingredients completely. Recover tightly and refrigerate until served.

Herb Crusted Pork Tenderloin

Fat Boys BBQ Recipe

2 pork tenderloins, approximately 1 lb. each
6 tablespoons Herbs de Provence
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 medium jalapeno pepper, ends, seeds and pith removed, minced very finely
6 oz. cranberry jelly

Trim any fat from tenderloin. Wash tenderloin under cold running water.
Dry tenderloin thoroughly with paper towels.

In a small dry bowl, mix all dry ingredients, herbs together. In a another small bowl, mix Worcestershire sauce and olive oil.

Rub tenderloin on all sides with Worcestershire sauce and olive oil mixture.
Rub tenderloins fully and firmly with dry herb mixture. Place coated meat in a ZIPLock type bag and refrigerate minimum of 4 to 6 hours.

Melt cranberry jelly in a pan or in microwave. Add minced Jalapeno pepper. Mix well together. Preheat pit, grill or broiler. Spray grill with non-stick spray. Indirect heat is important. We recommend starting meat on an open grill and finishing glaze on foil.

Cook meat about 8 minutes on each side over indirect heat. Turn tenderloin and brush with the jelly and grill for another 4 to 5 minutes to glaze. Remove to a warmed platter.

Notes: Take care to not overcook the meat, as it can become very dry very quickly.
Serve with a little jelly mixture on the side as a garnish.

Black Bean Soup

Fat Boys BBQ Recipe

1 large Vidalia onion, peeled, ends discarded, chopped
2 tablespoons olive oil
1/2 stick salted butter
2  (16 oz.) cans vegetarian beans, rinse and drain juices
1 (15 1/2 oz.) can butter beans, include juices
1 (14 1/2 oz.) can great northern beans, include juices
1 (14 1/2 oz.) can black beans, include juices
2 (14 1/2 oz.) cans diced tomatoes, core pieces removed, drained
2 tablespoons garlic, minced
1 tablespoon dried parsley, chopped fine
11/2 teaspoon Accent Flavor Enhancer
1 teaspoon ground cumin
2 teaspoons ground black pepper, to taste
salt, to taste

In a large Dutch oven place olive oil and butter to melt. Add all of the dry ingredients. Saute the onion until it starts to turn translucent. Add garlic, stir for an additional 2 minutes. Add all other ingredients. Stir thoroughly and constantly over medium high heat and bring to a rolling boil.
Reduce heat, cover tightly and slow simmer for 1 1/2 hours, stirring occasionally. Remove from heat and let stand covered, at least 1 hour for flavors to set.

Key Lime Pie

Fat Boys BBQ Recipe

1 large graham cracker crust, store bought or homemade
1 to 1 1/2 teaspoons of cinnamon to dust the crust before filling
4 large fresh eggs, separated
4 egg whites
1 (14 oz.) can sweetened condensed milk
1/2 cup key lime juice
1/2 teaspoon cream of tartar
1/2 teaspoon lime rind, very finely grated (optional)
4 tablespoons granulated white sugar

Preheat oven to 325 degrees.

With an electric mixer, beat the 4 egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix until blended thoroughly.

Dust the empty pie crust evenly and lightly with cinnamon. Pour into the prepared pie crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Cover and freeze for at least 3 hours before topping with meringue.

Meringue Recipe

In the top of a double boiler, heat egg whites and sugar, stirring frequently, to 110. Beat on high speed until stiff peaks are formed. Put meringue over the top of the frozen pie, cover and return to the freezer. Leave tightly covered pie in freezer until ready to serve, up to several days. Garnish with whipped cream and thinly sliced lime or lime peel twists.

Peanut Butter Pie

BBQ Pit Boys Recipe

1 graham cracker pie shell, store bought or home made
4 oz. cream cheese, softened
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 cup whipped topping, additional needed as topping to serve
unsalted peanuts, well toasted and chopped, to taste

To toast peanuts:  Preheat oven to 475 degrees. Into preheated oven place on a middle rack, in a lightly buttered tray, the unsalted peanuts for 4 minutes. Remove and cool.

To make filling:  Whip cream cheese until smooth and fluffy. Beat in sugar and peanut butter. Must be thoroughly and evenly combined. Fold in the whipped topping slowly. Do not stir.
Pour into pie shell. Refrigerate for 4 hours, tightly covered, until firm.

To serve:  Top with whipped topping and sprinkle with chopped, well toasted unsalted peanuts.

Firecracker Chicken Wings

Famous Dave's Copycat Recipe

Wing Dust
2 tablespoons anise seeds
2 tablespoons salt
2 tablespoons Chinese 5 spice
3 tablespoons superfine sugar
1 tablespoon paprika
1 tablespoon garlic seasoning
2 teaspoons cayenne
2 teaspoons black pepper
1 teaspoon garlic powder

24 chicken wings
1 gallon chicken marinade (see recipe below)
peanut oil
4 cups flour
1 stick butter, melted
sweet & sour sauce

To make wing dust:  Grind anise seeds into powder in an electric coffee grinder. Mix next 8 ingredients together with anise powder. Grind this mixture again in coffee grinder and set aside.

To make the wings: Wash wings. Place in marinade and refrigerate for 4 hours.

Drain and discard marinade. Heat oil to 375 degrees in a heavy skillet. Oil should be almost 3/4 inches deep. Toss wings in flour until well coated.

Turn heat to medium. Fry wings until golden brown. This takes about 12 to 15 minutes. Place wings on a sheet pan.

Dip pastry brush into melted butter and daub on wings. Generously sprinkle with wing dust. Serve with Sweet and Sour Sauce.

Chicken Marinade
Marinade: Mix your favorite Italian dressing and liquid margarita mix (half and half)

Marinade chicken in a ziplock bag.

Kahlua Fudge Brownies

Famous Dave's Recipe

Serves 10-12

1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
2/3 cup unsalted butter, softened
1 tablespoon vanilla extract
2 cups sugar
1/3 cup peanut oil
1/4 cup espresso powder (or instant coffee)
4 eggs
1 cup chopped pecans
1/4 cup Kahlua

ice cream
fudge ice cream topping, warmed
whipped cream
fresh strawberries and/or raspberries

Preheat the oven to 375 degrees. Butter a 9 x 13 inch baking pan.

Mix flour, cocoa powder, baking powder, baking soda and salt in a bowl; set aside.

Heat the chocolate chips and butter in a saucepan over low heat until blended, stirring frequently. Remove from heat. Stir in vanilla; set aside.

Combine sugar, peanut oil, espresso and eggs in a mixer bowl. Beat for 5 minutes, scraping bowl occasionally. Add chocolate mixture. Beat just until blended. Add flour mixture, beating just until blended. Stir in pecans. Spoon batter into prepared pan.

Bake for 25 to 30 minutes or until the edges pull from the sides of the pan; do not overbake. Cool to lukewarm on wire rack or just enough to handle pan.

Pour Kahlua into a clean spray bottle. Spray the warm brownies with the Kahlua. Let stand until completely cool.

To serve: Cut into 3 x 4 inch brownies. Microwave just until warm. Split each bar into halves. Place the bottom half on a dessert plate and top with ice cream. Top with the remaining brownie half. Drizzle with warm fudge ice cream topping. Top with a dollop of whipped cream and fresh strawberries and/or raspberries.

Pineapple Upside Down Cake

Famous Dave's Copycat Recipe

Serves 6-9

2/3 cup packed light brown sugar
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
9 canned pineapple slices
9 maraschino cherry halves

2 egg yolks
1/2 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1/4 cup unsalted butter, softened
1/4 cup pineapple juice
1/4 cup half and half
1/4 cup buttermilk
1 teaspoon vanilla extract
2 egg whites, stiffly beaten

Preheat the oven to 350 degrees .

To make topping:  Mix brown sugar and 1/3 cup butter in a bowl. Stir in 1 teaspoon vanilla and cinnamon. Spread evenly over the bottom of an ungreased 9 inch cast iron skillet or 9 x 9 inch round baking pan. Heat until the brown sugar melts. Arrange the pineapple slices over the brown sugar mixture. Place a cherry half in the middle of each slice.

To make the cake: Beat egg yolks in a mixer bowl until thickened. Add 1/2 cup sugar gradually, beating constantly until blended.

In another mixer bowl, mix flour, baking powder and salt. Add shortening, 1/4 cup butter, pineapple juice, half-and-half, buttermilk and 1 teaspoon vanilla. Beat until blended, scraping the bowl occasionally. Mix in egg yolk mixture. Fold in beaten egg whites. Spoon the batter over the fruit mixture in the prepared skillet.

Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Invert the skillet onto a serving platter, allowing the skillet to rest on the cake for several minutes before removing.

Baked Brisket

Dickey's Barbecue Pit Recipe

Serves 8 to 10

1 (6 to 7 lb) beef brisket
2 tablespoons coarse sea salt
1 teaspoon black pepper
2 oz canned beef stock
2 oz red wine
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce

Preheat oven to 225 degrees.
Rub the brisket thoroughly with salt and pepper, and use the knife to score the brisket in a tic-tac-toe pattern so that the spices will better penetrate the meat. Place the brisket in a large roasting pan, fat side up. Pour the stock, wine, onion, garlic, and Worcestershire sauce around the brisket. Cook, covered, for 7 to 8 hours. The meat should be fork tender when done.

Transfer the brisket from the baking pan to a cutting board and allow it to sit and drain until the brisket reaches room temperature. Trim the fat and slice the meat across the grain.

To serve with Au Jus, save the pan drippings and skim off as much fat as possible. Cook the drippings over medium heat until the liquid is reduced by half. This will concentrate the flavor of the gravy. Make a different side sauce by mixing equal parts mayonnaise and sour cream, and add store bought horseradish to taste.

Chicken in Foil

Dickey's Barbecue Pit Recipe

1 1/2 pounds chicken breast
1 tablespoon Cajun seasoning
3 cups new potatoes, sliced
1 large onion, sliced
5 to 6 cloves garlic, crushed
1 (10 oz) package frozen English peas

Cut up the chicken into 6 individual portions and rub with the Cajun seasoning.  Cut 6 pieces of tin foil, about 12 inches long each, and place ½ cup sliced potato, 1/3 cup sliced carrot, a slice of raw onion, one garlic pod, and 2 to 3 tablespoons of English peas in each packet, along with a piece of raw chicken breast. Seal up the packets well and place in the refrigerator.  Forget about them until the next night.

The next night when you rush home from work, preheat the oven to 350 degrees.  Place the packets in the oven and cook for 1 hour.  When these are finished cooking, the garlic and Cajun seasoning will give you a great smell in the kitchen.

Be sure to check one of the packs before you serve to make sure the chicken and vegetables are done.  I like to let each person open one of these up individually on his own plate.  That way he gets the great smell of the chicken and vegetables, and kids love it because it is something unusual to do.  Let them eat it right out of the tin foil with a piece of French bread to soak up the great juices.  They will love this dish and it’s a great shortcut to having a homemade dinner.

Idiot Sticks

Dickey's Barbecue Pit Recipe

Serves 4-6

1 (16-oz.) package large salt pretzel sticks with the thickness of a large pencil
12 strips bacon, thinly sliced

Preheat the oven to 350 degrees.
Wrap each pretzel with a strip of raw bacon. Place the pretzels on a cookie sheet and bake for 30 to 40 minutes, or until the bacon is completely cooked and crisp.  The time may vary due to the thickness of the bacon and the thickness of the pretzels, so check them often.

Chipotle Grilled Shrimp

Famous Dave's Recipe

Serves 4

1 pound large shrimp, peeled and de-veined
1 cup Famous Dave’s Sassy Chipotle sauce

Remove shrimp from the bag and discard the sauce. Thread shrimp onto skewers through both the heads and tails. Grill shrimp over direct medium high heat for 2 to 4 minutes turning once until shrimp are firm to the touch and turning opaque in the center.

Note:  Scallops may also be substituted for the shrimp

Combine shrimp and sauce in a sealable plastic bag. Turn bag to distribute the marinade evenly, coating the seafood and refrigerate for 30 minutes to 1 hour.

Hickory Smoked Ribs

Famous Dave's Recipe

1 rack St. Louis Style Spareribs
1 tablespoon Kosher salt
3 tablespoons Famous Dave’s Rib Rub
Famous Dave’s BBQ Sauce (as needed)
Basic Mop (See Basic Mop recipe below, as needed)

Score membrane side of spareribs with knife and season meat side of spareribs with kosher salt and Famous Dave’s rib rub. Let sit for 20 minutes at room temperature.

Meanwhile build fire on one side of BBQ grill. When coals are ready, place spareribs on opposite side of fire membrane side down. If using a rib rack, place spareribs with fatter side down. Cover with lid and place thermometer in top holes of lid. Smoke for 3 – 3/12 hours at 225° - 250° or until tender and approximately 175° at thickest part of rib. At this point you can mop ribs half way through cooking or not.

Remove from grill. Spread coals out and add more if needed. When coals are hot, place rib back on membrane side down. Char membrane side until bubbling. Flip and sauce membrane side with Famous Dave’s BBQ Sauce. When meat side is bubbling flip again and sauce meat side

Basic Mop
2 cups Cider Vinegar
1 cup Water
1 tablespoon Worcestershire
2 tablespoons Famous Dave’s Rib Rub
2 tablespoons Famous Dave’s Steak & Burger seasoning
2 tablespoons Honey

Combine all ingredients in a saucepan. Heat the mop and use warm

Makes 3 ½ cups.

Sweet and Spicy Pork Chops

Famous Dave's Recipe

Serves 4

4 extra-lean boneless pork loin chops cut 1 1/2 inches thick
1/4 cup Dijon mustard
1/4 cup brown sugar
2 tablespoons apple juice
2 tablespoons Worcestershire sauce
4 granny smith apples

Using re-sealable plastic bag, combine pork chops, mustard, brown sugar, apple juice and Worcestershire sauce; press to coat chops well. Reserve enough marinade to use for brushing when grilling. Refrigerate 2 to 24 hours.

Remove chops and discard marinade. Allow chops to rest at room temperature before grilling. Grill chops on direct medium until barely pink in the center, 8 to 12 minutes, turning once and brushing with remaining marinade. Serve with Grilled Granny Smith Apples.

Grilled Granny Smith Apples: Core and dice unpeeled apples crosswise into rounds 1/2-inch thick. Dip rounds in marinade. Grill about 5 inches from coals 4 to 5 minutes on each side.

Smoked Pulled Pork Sandwiches

Famous Dave's Recipe

Serves 4

1 5-6 pound bone-in pork shoulder roast (Boston Butt)
Famous Dave’s Rib Rub
Your favorite Famous Dave’s BBQ sauce
Hickory or Mesquite chips (soaked in water for a minimum of 30 minutes.)
4 sandwich buns, toasted

Grill roast over indirect heat at 200-225 degrees for 5 to 6 hours turning every hour or so. Meat should be tender but still juicy with an internal temperature of 180-190 degrees. Add chips to the smoker or coals halfway through grilling time.

When roast is done, remove from grill and lightly cover with aluminum, letting roast rest for 30 minutes. In the meantime, heat the BBQ sauce in a pan slowly using low heat. Pull pork into shreds using your fingers or two forks. Remove any large pieces of fat or burnt pieces. In a large bowl, moisten the shredded pork with the sauce and mix well. Serve warm on toasted buns.