The harsh winter has finally broken on the Niagara Frontier and it looks like we might only get a couple more chilly days in Buffalo. This weekend is gorgeous and next weekend will open the grilling season for Chicken Fried Buffalo. On Friday, I will be headed to the palatial estate high above Lake Moriane in Hamilton (NY). It has been five long months since I have used my trusty Weber and Master Forge smoker.
Of course, I did head south for some spring training last week. There was an O6 Racing all-day singing and prayer meeting held April 2-7 at Texas Motor Speedway. It is good to get some of the rust off the wagon before you head into another important grilling season. The Smoke Master from Matador Ron Cox had the Double-T smoker filled with mesquite and he did some of his best work. The briskets, pork shoulder, homemade sausage, beer-in-the-butt chicken and the smoker beans were all outstanding. For the weekend, Ron handles the meat while I work on the accoutrements…that is Canadian for side items.
We have added a new item for future events…Smoked Cajun Maque Choux. This was a recipe that I posted back in January but I had never made it in a smoker. It came out pretty good.
Speaking of TMS, I had the opportunity to record a few segments with Ryan Hyatt for That Dang Ol’ Show. Also, I had the chance to meet the Woody Cain of Motor Racing Network (MRN) and Fast Food. Woody shares many of the same interests of CFB and he did make it out to the campsite to sample my Flying Pig Sandwich. I will outline this little bit of pig heaven in a future post.
— Gregg Fort (@greggfort) April 10, 2014
There are some essentials that will help you over the next few months.
Make your seasoning blends and rubs up ahead of time. If you have not already done so, make up a batch of Acadiana Seasoning which works well as an all-purpose seasoning. Here is an Aussie Seasoning that works well on both steak and chicken wings:
- 4 Tablespoons Kosher Salt
- 4 Tablespoons Paprika
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Mustard Powder
- 1 Tablespoon Coriander
- 1 Tablespoon Black Pepper
- ½ Tablespoon Garlic Powder
- ½ Tablespoon Onion Powder
- ½ Tablespoon Thyme Leaves
- ½ Tablespoon Cayenne Pepper
Combine all ingredients. Store in air-tight container for up to six months.
Everyone has their own preference and taste when it comes to barbecue sauce. This barbecue sauce recipe does well on just about everything. Inspired by the sauces available in and around St. Louis like Maull’s, this basic sauce is easy to make and it can be spiced up if that is your style. Also, Batch #6 BBQ is a good base for making other sauces, like a whiskey sauce.
Also, I actually use the generic or store branded sauces to save a few bucks. If you have a Trader Joe’s in your area, make sure you pick up some Trader Joe’s South African Smoke Seasoning Blend. This is an amazing product. It gives great, natural smoke flavor…I hate liquid smoke…to all foods whether you are smoking, grilling or just want some smoke flavor in anything you make.
Batch #6 BBQ Sauce
- 4 Cups Ketchup
- 1 10-Ounce Bottle A1 Style Steak Sauce
- 1 10-Ounce Bottle Heinz 57 Style Sauce
- 1 ½ Cups Apple Juice or Cider
- ¼ Cup Worcestershire sauce
- ¼ Cup Dark Karo Syrup
- ¼ Cup Honey
- ¼ Cup Molasses
- 1 ½ Teaspoon Trader Joe’s South African Smoke Seasoning Blend or Liquid Smoke
- 2 Teaspoon Ground Black Pepper
- 1 Teaspoon Granulated Garlic or Garlic Powder
In large saucepan combine all ingredients and gradually bring to a low simmer over medium heat, whisking to mix. Reduce heat. Let cool to room temperature and place in refrigerator. Good for up to three months.
TOP OF THE TABLE
CFB ON THE AIR
Every Monday night, That Dang Ol’ Show features a live CFB segment. If you are in West Texas, you can listen in on the 2013 and 2014 Texas Country Station of the Year, KJDL The Red Dirt Rebel 105.3 FM. Everyone else can listen live on the internet…just click HERE to be part of radio history.