People have different taste in BBQ like the sauce or the rub. Some don't want a big mess all over their hands and face so they go with the BBQ dry. Others don't mind the mess, but love the sweet and tangy sauce. Since everybody is picky about how they want their BBQ to taste here are some recipes that you can try out on your next BBQ outing with your family & friends.
Some people like to eat smoked pork chops that comes off the grill with that smoke applewood smell and a great rub on it. Others like to eat fried pork chops seasoned perfectly and fried to that perfect golden brown look.
Check out our two new recipes we found for both smoked and fried pork chops: Smoked Pork Chops
4 tablespoon salt
2 tablespoons fresh ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tablespoons onion powder
1 tablespoon cayenne pepper
4 center cut, bone-in pork chops
Special equipment: apple wood chips, soaked for 1 hour
Buttermilk BBQ Sauce:
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk
Directions
Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F., adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
Buttermilk BBQ Sauce:
In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.
2 teaspoons House Seasoning, recipe follows, divided
1/2 teaspoon seasoned salt
6 pork chops
1 cup buttermilk
1 cup all-purpose flour
Directions
Heat oil in a large, heavy bottomed pot to 350 degrees F.
Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.
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.
Today is Country Fried Steak day at Dubois Grocery & BBQ. Our lunch plates are $6.99 with two sides and a roll. Come on in and dine with us or call ahead at (601) 932-7772. Traveling through the Jackson and Flowood, MS area stop by and check us out.
Trim fat from meat and cut into 4 serving-size pieces. Place plastic wrap over each piece and pound with a meat tenderizer until thinned to about 1/4-inch.
In a large heavy skillet, heat about 1/4 inch of Canola oil over medium high heat.
In a bow, whisk 1/3 cup of milk with the egg.
In a wide-shallow bowl combine the 1/2 cup of flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Dip meat pieces in the egg and milk mixture. Let excess drip off into the bowl then dip the meat into the flour mixture. Place on a plate and repeat with the remaining meat. When the oil in the skillet reaches 350° to 375°, carefully add meat. The oil will splatter, so use long tongs or a fork. Brown the meat pieces on both sides, about 2 to 3 minutes on each side. Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes. Remove cover and let steak crisp for 2 minutes longer. Take steak from the pan and set aside to drain. Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Sprinkle flour into the drippings and cook, stirring for about 2 minutes, or until the flour is lightly browned. Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes, or until bubbly and thickened. Taste and add salt & pepper, as needed. Serve gravy with steaks. Serves 4.
We are happy to support such a great program. Our community is lucky to have such an incredible company in Hudspeth Industries. Next time you eat out show your support by choosing one of the restaurants listed in the article.
Today special at https://www.facebook.com/DuboisGr is our: Smoked or Fried Chicken with our two veggies of the day. This smoked chicken has a wonderful juicy taste and the smell will make you fall in love this this dish. Come on by and dine with us or call for a plate to go (601) 932-7772 we are open from 10:30-6:00 p.m. Also come try our family packs: The Baby Beagle, Momma Beagle or Big Beagle with pulled pork, ribs, chicken, sausage and sides.
Here's a tasty recipe for those who can't make it down to try us out.
1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.
2. Soak wood chips in water for 1 hour; drain.
3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.
4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.
5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving.
Come on by to Dubois Grocery & BBQ and try out our plate special of the day: Meatloaf with our veggies of the day. We also have our BBQ and other menu items still being served today. Call for a plate to go at (601) 932-7772 or stop by and dine in with us at 3350 Flowood Dr., Flowood, MS 39232.
Found this tasty recipe on Granny's Basic Meatloaf until you can stop by and enjoy our food:
2 eggs
1/2 Cup tomato juice
1/4 Cup ketchup
1 Tablespoons Worcestershire sauce
1/2 tsp each salt and pepper
1 cup bread crumbs
1/2 cup quick cooking oatmeal
6 cloves garlic, minced
1/2 Cup fresh parsley or 1/4 cup dried
1 carrot, minced
2 ribs celery, minced
1/2 green pepper, minced
1 onion, minced
1 pound ground beef
Preheat oven to 350ยบ. Mix together the eggs, tomato juice, ketchup, Worcestershire sauce, salt, and pepper. Stir in the bread crumbs and oatmeal.
You can chop the vegetables by hand or in a food processor. Then mix them into the mixing bowl and stir well. Finally, add the meat and mix together with your hands. (If you’d rather use a mixer, just be sure not to over-mix.)
Spray a loaf pan with cooking spray and spread the meat in it. For added flavor, top the loaf with onions, bacon strips, green pepper slices, etc.
Come in to Dubois Grocery & BBQ and try our daily special of Fried Chicken. If you want to take a family pack home with ribs and chicken call 601-932-7772.
Most fried chicken recipes follow this basic sequence of steps.
1. CUT INTO SIMILAR-SIZED PIECES
Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate.
2. SUBMERGE IN BRINE
Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.
3. DREDGE AND REST
Season 2 cups flour (for 4 pounds of parts) with salt and pepper. Dredge the chicken in flour, shaking off the excess. Rest the dredged chicken on a wire rack for at least 10 minutes.
4. KEEP OIL AT PROPER TEMP
Fill the pot about halfway with oil and heat to 350 to 375 degrees. When you add the chicken, the temperature will drop. Keep it at 300 to 325 degrees while the chicken fries.
5. FRY IN BATCHES
Fry half a chicken's worth of parts at a time in a Dutch oven or other heavy pot. Batch cooking keeps the temperature steady and minimizes dangerous and messy splatter.
6. KEEP WARM IN OVEN
When the first batch of chicken is fried, transfer it to a wire rack set over a baking sheet, and place it in a 200-degree oven to drain and keep warm while you fry the next batch.
CUTTING UP A WHOLE CHICKEN
STEP 1
Using a chef's knife, cut off the legs, one at a time, by severing the joint between the leg and the body.
STEP 2
Cut each leg into 2 pieces—the drumstick and the thigh—by slicing through the joint that connects them. Your knife should glide right through the joint—if you hit something hard, you're not cutting through the joint.
STEP 3
Flip the chicken over and remove the wings by slicing through each wing joint.
STEP 4
Turn the chicken (now without its legs and wings) on its side and, using scissors, remove the back from the chicken breast. (The back can be saved for stock, if desired.)
STEP 5
Flip the breast skin-side down and, using a chef's knife, cut it in half through the breast plate (marked by a thin white line of cartilage).
COMMON MISTAKES WHEN MAKING FRIED CHICKEN
Making good fried chicken is easy, as long as you avoid these pitfalls.
GREASY FRIED CHICKEN
Blame it on cold oil. Don’t forget to monitor the oil temperature, and adjust the burner accordingly as you fry. When you add cold chicken to hot oil, it doesn’t take a rocket scientist to figure out what happens: The oil temperature drops. Also, no crowding: Lots of cold chicken just exacerbates the problem.
UNDERCOOKED FRIED CHICKEN
Blame it on scorching hot oil and/or unevenly sized pieces. If you fry chicken parts straight from the package, the big ones, say the breasts, don’t have time to cook through by the time the legs are done: Cut pieces down to size. Also, don’t overheat the oil. Scorching oil causes the same problem.
BLOTCHY FRIED CHICKEN
Blame it on lack of patience. If you fry the chicken immediately after dredging, the coating tends to peel off. While the oil heats, let the dredged chicken rest on a wire cooling rack for at least 10 minutes. The resting time helps the coating stick. You can’t call it fried chicken without the crispy skin.
I hope you enjoy this way of making perfect chicken and we hope you stop by at Dubois Grocery & BBQ.
Come on in today at Dubois Grocery & BBQ and try out our juicy mouthwatering Pork Chops that will melt in your mouth.
For those food lovers who like to try out new and wonderful receipes that just make you want to reach in and eat it.
Looking for a pork chop that has a kick to it? These chops have a very nice kick to them, but plenty of other flavor. Might be a bit spicy for some, but just cutback on the cayenne pepper and it will tone it done a bit. Ingredients:
2 bone-in thick pork chops
Olive Oil
1 tablespoon Spanish paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
Instructions:
Prepare the grill for medium to medium-high direct grilling.
Combine all spices together in a bowl and mix well.
Put a light coat of olive oil on both sides of the pork chops.
Apply dry rub to pork chops.
Grill over direct heat for about 8 minutes, flipping half way.
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