Tender Ribs

It's Monday and we are cooking up a storm!!! Our lunch plate for today is Country Fried Steak with two sides and a roll. Come on in and enjoy our Southern homey experience while you dine with us or you can call ahead to grab a plate at (601) 932-7772.

Everybody always trying to find that restaurant that has tender fall off the bone tasty ribs. Dubois Grocery & BBQ has that and the sauce on the ribs are to die for. We found this recipe for tender ribs and we hope you like it.

Fall Apart Tender Pork Spare Ribs

Ingredients

• 2 to 4 pounds of pork spare ribs
• Your favorite marinade/ sauce

How to make it

Place ribs in a large dutch oven in preparation for parboiling. Cut them to fit, if necessary.

Cover them with water or any other edible liquid you like. Unless you're baking or grilling the ribs without sauce, for my money it doesn't make a dime's difference what concoction a person parboils with. What ever flavor it may impart is too subtle to be detectible after the marinade or BBQ sauce is applied. (BUT, if you'd like to take this opportunity to create fantastic chicken and pork flavored broth for soups or other ventures, cover the ribs with chicken broth. It makes wonderful won ton soup. You may want to add onions, or garlic to flavor the broth.)

Bring the ribs to a boil, then reduce heat and simmer for 20 minutes.

Meanwhile, get your sauce ready. If using a new recipe, put together the sauce ingredients and ignore the rest. Take note of the amount of meat used in the recipe. If it calls for 2 pounds and you're making 4 pounds, double the amount of sauce.

After parboiling 20 minutes remove ribs. When they've cooled enough to handle, place them in a glass baking dish, cutting as needed. Two pounds usually fit in an 8 x 8 inch pan, four in a 9 x 13.

Pour the sauce over the ribs and baste well. Ideally there should be a quarter to a half inch of sauce in the pan. (If you choose to marinate, cover with plastic wrap and refrigerate. I usually skip the time consuming process. I'm not convinced it adds to the outcome.)

Preheat oven to 300 degrees. Remove plastic wrap and cover with aluminum foil. Bake for two hours, turning and basting the ribs after one hour. If you want to brown the exposed side uncover them for the last quarter hour.

Done.

Cinnamon Rolls

If you are looking for that Southern comfort food come on down to Dubois Grocery & BBQ. We are serving up BBQ, salads, wings, sandwiches, and a lot more tasty foods. Dubois Grocery & BBQ are open Monday - Friday from 10:30 a.m.- 6:00 p.m. Call ahead to get your food to go at (601) 932-7772 and if you need a place to hold an event call us to make reservations.

One of our desserts we make are cinnamon rolls and they are so good! Try out this recipe we found on Cinnamon Rolls and tell us what you think of them.

Cinnamon Rolls

Ingredients:

Dough:

• ¼ cup warm water (110 to 115 degrees)
• ½ cup warm milk (110 to 115 degrees) (preferably whole milk)
• 1 package active dry yeast
• 1/3 cup granulated sugar
• 1 large egg, beaten
• ½ cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 3 to 3½ cups all-purpose flour

Filling:

• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 5 teaspoons ground cinnamon
• ¼ cup raisins (optional)

Vanilla Icing:

• 2 cups confectioners (powdered) sugar
• ½ cup unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 2 to 4 tablespoons milk (preferably whole milk)

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl, combine warm water, warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, egg, melted butter, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
2. 
   
3. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky. 
4. 
   
5. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
6.  
7. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with shortening.
8. 
   
9. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into an 18 inch by 9 inch rectangle.

Filling:

1. Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges. 
2. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about ½ inch apart in baking pan. 
3. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
4. Preheat oven to 375 degrees F.

Bake:

1. Bake rolls 25 to 30 minutes, or until golden brown.
2. Remove rolls from oven.
3. Place pan on a wire cooling rack to cool. 

Vanilla Icing:

1. In a small bowl, combine confectioners sugar, butter, vanilla, and enough milk to make a good spreading consistency.
2. Spread icing onto still warm rolls.

Makes 12 rolls

Ultimate Mac-N-Cheese!!

TGIF...Catfish Friday at Dubois!! Comes with homemade hush puppies and 2 sides for only $6.99! Come on in and dine with us or call ahead at (601) 932-7772. Come on in and try out our Homey Southern foods!

Found another great recipe and video by Paula Deen we had to share this with you and hope you will try it out. Check out the video first to ensure the best results, the recipe below might be a little different.

The Ultimate Lady's Cheesy Mac and Cheese

Ingredients

• 2 cups dried elbow macaroni (4 cups cooked)
• 1/3 cup grated Cheddar
• 1/3 cup grated Swiss
• 1/3 cup grated Jack
• 1/3 cup grated Colby
• 1/3 cup grated Muenster
• 1/3 cup grated Gouda
• 1/2 cup sour cream
• 4 tablespoons butter, cut into pieces
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• Nonstick spray

Directions
Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

Yummy Burgers!

Today at Dubois Grocery & BBQ we are serving our yummy lunch special Fried and Smoked Chicken with two veggies and a roll for $6.99. Come in a grab this yummy lunch plate for $6.99 with two servings of veggies and a roll. Bring the little ones in too we have a children's menu for them for $3.99. Dine in with us or call ahead to grab a plate for yourself or the family at (601) 932-7772.

People have a different taste for burgers like BBQ burgers, hamburger, cheese burgers, jalapeno burgers, and more. Today we found this remarkable tasty burger that just melts in your mouth when you bit down in it. Check out this video we found with Katie Cannon of the Heavy Table and Ed Kohler of Jucy Lucy Restaurants. Also have video of Man vs Food with Adam Richman on Juicy Lucy.

Hope you enjoy the videos and try it out! Let us know what you think!

Making Your Own Juicy Lucy Burgers

Man vs Food Juicy Lucy

Chicken Fried Steak with White Gravy

Today is Tuesday and Dubois Grocery & BBQ are cooking up a storm today for all our guest! Our lunch plate today is Fried and Smoked Pork Chops with two veggies and a fresh roll. We are serving up food from 10:30 a.m. - 6:00 p.m. Monday - Friday. Call ahead to grab a plate to go or get one of our family meals to go at (601) 932-7772. 

Our recipe that we found today is very delicious that we had to tell you  about it. Chicken Fried Steak with White Gravy is a appetizing meal that makes you want to have seconds. This recipe is one of Bobby Flay's from his show Throwdown with Bobby Flay.

Chicken Fried Steak with White Gravy

Ingredients

• 1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick
• 1 1/2 cups buttermilk
• Kosher salt and freshly ground black pepper
• 2 1/2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• 1 teaspoon cayenne pepper
• Canola oil
• 1/2 pound slab bacon, cut into lardons
• 2 heaping tablespoons all-purpose flour
• 2 cups whole milk, heated
• 2 tablespoons heavy cream
• Finely chopped fresh thyme
• Salt and freshly ground black pepper
• Fresh thyme sprigs

Directions

Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.

Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.

Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.

Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.

Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.

Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

Along with this recipe I have two video of Bobby Flay competing with Paula Deen on how they make Chicken Fried Steak with White Gravy.

Chicken Fried Steak with White Gravy Judging 

Fish Fry Friday

Today at Dubois Grocery & BBQ we are frying up Catfish and Trout!! Come on in and get our lunch plate special with two servings of veggies and a roll for $6.99. We even make our own homemade hush puppies and tarter sauce that's to die for. Come in and dine with us or call ahead to grab a plate to go at (601) 932-7772. If you can't come in and dine with us check out this wonderful recipe we found:

Cornmeal-Crusted Pan-Fried Trout

Ingredients

• 4 small trout, scaled, heads removed, boned, and butterflied, pinbones removed (the fish department should do this, make sure the tail and skin are intact, and the two fillets are joined at the tail)
• Kosher salt and freshly ground black pepper
• 6 tablespoons fine cornmeal (if you only have polenta or coarse cornmeal, you can grind it to a fine powder in a clean spice mill)
• ¼ cup all purpose flour
• 1 tablespoon plus 1 teaspoon finely chopped fresh flat-leaf parsley
• ¼ cup canola oil
• 1 tablespoon plus 1 teaspoon butter
• Lemon wedges, for serving

Directions

1. Heat a large, heavy cast-iron skillet over medium-high heat.

2. Open up the trout, pat dry, and season with salt and pepper. Mix together the cornmeal, flour, 1 teaspoon salt, ½ teaspoon pepper, and the parsley in a wide bowl.

3. Dip the trout into the cornmeal mix on the cut side only Make sure it is thoroughly coated. If not cooking right away, place the fish on a platter in one layer, uncovered, in the refrigerator.

4. Add 2 tablespoons canola oil to the hot pan and when it is just below smoking, carefully add 1 or 2 trout—however many will fit in your pan—skin side up. After 1 minute, add 2 teaspoons butter to the pan. Watch the skin, and when you see it beginning to dimple and curl, which will take about 2 minutes, turn the fish. Cook on the skin side for 30 seconds to a minute, just until the fish begins to curl. Remove from the pan and keep warm in a low oven while you repeat with the remaining oil, butter; and fish. Serve hot, with lemon wedges.

Notes
If you can cook only one fish at a time, you will be able to do the first two without adding more oil.

Sweet Potato Fries with Toasted Marshmallow Dip

Today is Thursday and we are cooking up our lunch special of Smoked and Fried Chicken with two servings of veggies and a roll for $6.99. We have a lot of tasty sides that are so mouth watering good like Mac-n-Cheese, Cole Slaw, Hand-Cut Fries, Sweet Potato Fries & more.


Come on by to Dubois Grocery & BBQ and try out our Sweet Potato Fries, but in the meantime try out this tasty recipe we found.

Sweet Potato Fries with Toasted Marshmallow Dip

Ingredients

• 4 sweet potatoes, peeled and cut into sticks
• 3 Tablespoons olive oil
• sea salt
• 1/2 bag marshmallows
• 1/2 cup heavy cream

Instructions

1. Put the sweet potato wedges into a large bowl. Add olive oil and sea salt. Toss and coat completely.
2. Line a baking sheet with tin foil. Lay the sweet potatoes out in a single layer. Bake in a preheated 475 degree oven for 25 to 30 minutes. It really depends on how thick your fries are.
3. Meanwhile, line a cake pan with tin foil. Arrange marshmallows in a single layer.
4. Add the marshmallows to the oven with the sweet potatoes. Cook until the marshmallows begin to puff and toast. Next time, I will go darker, I loved the toasted flavor in the sauce and think that it could be even more pronounced.
5. Add the heavy cream and marshmallows to the blender. The marshmallows are super sticky, so I just scraped off as much as I could. Blend until smooth. Add more cream if you need to thin the dip out.
6. Take the fries out of the oven. Check for seasoning, and add more salt if needed. Serve with toasted marshmallow dip.