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.

Yummy Southern Meatloaf!

Come on in today and try our yummy lunch plate of the day Meatloaf with two sides and a roll for $6.99.
If you are traveling through you have to come by and dine with us. Our Southern homey atmosphere will make you want to kick back and enjoy your meal.

Old-Fashioned Meatloaf

Ingredients


1 tablespoon butter
3 celery ribs, finely chopped
1/2 large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Garnish: chopped fresh flat-leaf parsley

Preparations


Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.

Pull Pork Sandwiches

Today is Tuesday Smoked or Fried Pork Chop day at Dubois Grocery & BBQ!!! Come in and grab your lunch plate for $6.99 with two sides and a roll. If you are not in the mood for that try our other menu items and we also have a children's menu of burger & chicken tenders with a choice of side and small drink for $3.99.

If you can't make it down to see us try out this lip smacking recipe of pulled pork sandwiches:

Perfect Pulled Pork

This pulled pork is SO yummy and flavorful and tender, it just melts in your mouth. And it really is *perfect* for company because everyone I’ve ever made this for has just raved over it. You have to try it, at least once. Really. You will be hooked. :)

Let’s pick out the perfect pork shoulder for your perfect pulled pork. The best piece of meat for pulled pork is a 4-7 lb whole boston butt.

Make sure your pork shoulder has a layer of fat on the bottom:

And it should also have a bone going about halfway through it. (It doesn’t go all the way through. Just halfway.)

Now, if you notice, my pork shoulder is 7.91 lbs. I got a big one because I wanted to feed 6 people *and* have tons and tons of leftovers. Normally I hate leftovers, but I LOVE this leftover. People always want some to take home with them and it *just* as yummy heated up the next day. Just pop it in a 350-375 degree oven for about 5 mins. You’ll know when it’s done because the whole kitchen will start smelling so good and your mouth will be watering and you just won’t be able to wait any longer before you yank it out of the oven and put it on a plate. It even freezes really well, although we never want to freeze it because we always want to keep eating it for the next couple of days. lol.

After you pick out your perfect pork shoulder, you may want to pick up a few other items while you’re out..

You’ll need a 3″ deep roasting pan that’s big enough to hold your pork shoulder so that there is at least 1″ of extra room on all sides. Of course you may have a nice roasting pan at home that you can use. Lucky. I don’t, so I just pick up one of these babies at the grocery store. Disposable, yet oh so dependable. You’ll also need something LARGE to brine the roast in. I use a 2 gallon ziploc bag. And the last thing is a digital thermometer with an alarm. You don’t *have* to have one of these, but I find this an *extremely* useful piece of equipment in my kitchen. The thermometer stays in the meat, in the oven while the digital reader sits outside on top of the stove. You set the alarm and it will go off when the meat has reached the desired temp. I LOVE it because I don’t have to constantly keep checking on the roast. I just put it in and forget it! :) You can pick one of these up pretty cheap (less than $20) at the grocery store (and almost anywhere- Target, Walmart, Linens-N-Things, Bed, Bath and Beyond, etc). And you can use it for everything- chicken, steak, burgers, etc. I love it for baking chicken because you know exactly when the chicken is done and it doesn’t get dried out. :)

So! Now that you’ve got all your equipment, let’s start out by making the special dry rub that makes this pulled pork so perfectly seasoned and savory.

Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix all ingredients together well and store in an air tight container.

This smells absolutely divine. Cover it and set it aside for a sec.

Now for the brine – A brine solution gives the meat the extra moisture it needs for a long, slow cooking process so you don’t end up with tough, dried out meat.

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
2 bay leaves

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.

Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag (or a container big enough so the shoulder is completely covered in brine solution).

Carefully pour in the brine solution…

And add two dried bay leaves (found in the spice section of the grocery store)

And refrigerate for at least 8 hours. I like to clean out a spot in my door and keep the pork there because it seems to be the best place to keep the shoulder completely covered in brine.

At least 8 hours later…

Preheat oven to 225, remove the pork shoulder from the brine solution and place in the roasting pan.

Pat the skin dry with paper towels so you’ll get a nice, crisp crust.

Generously, generously, cover the WHOLE thing in your dry rub mix.

And massage it into that skin real good. Be sure and get it up under any flaps you may come across.

It should look like this when you’re done massaging. If you have dry rub mix left, that’s okay. We will be using it later.

Make sure the fat layer is facing UP and stick the thermometer into the thickest part of the shoulder, but not touching the bone.

Place uncovered in a 225 degree oven, yes 225 degrees F, on the middle rack. Resist the urge to use a higher temperature.

Set the alarm on the thermometer for 200 degrees. We don’t want to take it out of the oven until the center of the shoulder reaches at least 200 degrees. The first time I made this, I was like what?? 200 degrees?? Are you kidding?? Isn’t a roast usually done at 170 degrees?? Won’t my meat be tough and dried out?? But here’s what I found out. The pork is finished to the point of being sliceable at 170 degrees, but to get that tender, falling apart shredded meat, the ideal internal temperature should reach at least 200 degrees. And it’s still just as tender, juicy and flavorful because of our seasoned brine solution.

Now, cooking at 225 degrees, this shoulder will take between 1.5 to 2 hours per pound to cook. As it happens, this 8 lb shoulder took 13 hours, so a little over an hour and a half per pound.

Here’s how I normally do it… The morning on the day before I want to serve this, first thing when I get up, I prepare the brine solution and let the shoulder brine all day in the fridge. That night right before I go to bed, I season the shoulder with the dry rub and put it in the oven and let it cook overnight. The alarm has never woken me up the next morning, I’ve usually already been up a couple hours before it goes off. And I am not an early riser. (yeah, yeah I can hear ya’ll laughing at how much of an understatement that is)

When the alarm goes off and the shoulder has reached 200 degrees, turn off the oven and let the roast cool for about 2 hours before removing from the oven. Turn off the alarm, but keep the thermometer in the meat, so you can monitor the temperature. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. Mine still had lots of juice in the bottom this time, so I didn’t have to cover it.

After a couple hours, when the temperature drops to 170 degrees or slightly lower, remove the shoulder from the oven.

Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Using two large forks, begin pulling the meat apart. It will fall apart *very* easily and it should not take you long at all to pull apart this whole roast.

Now remember how I said that a 4-7 lb roast was best, but I ended up getting an 8 lb roast? Well, that was just fine and dandy, but my meat wasn’t as seasoned as it normally is with a smaller roast. But that’s no problem cause I had plenty of dry rub mix left! So take a few taste test bites, then generously sprinkle the shredded meat all over until your heart’s content. Be really generous with the dry rub and really mix it in good. This seasoned meat is fantastic. Keep taste testing along the way. ;)

Our favorite way to eat pulled pork is on hamburger buns. We pile ‘em high and let the meat overflow onto our plates and eat that with a fork.

But it really doesn’t matter how you serve it because it won’t be on the plate more than 3 seconds anyway. ;)

Having a Labor Day get together with friends & family this weekend? Go ahead and knock their socks off with this slow roasted, seasoned and savory pulled pork.

Have fun and enjoy!

BBQ Dry Rub or BBQ Sauce?

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.

30+ Lip Smackin' Barbecue Sauce Recipes
Here's a few recipes from the list that looks appealing:

• Smoky Sauce
• Guinness Sauce
• Sweet & Tangy Sauce
• BBQ Sauce with Dr. Pepper
• BBQ Sauce with Bourbon

Top 10 Rub Recipes
Here's a few recipes from the list that looks appealing:

• Kansas City Rib Rub
• Best Odd Rib Rub
• Brisket Rub
• Memphis Rub
• Basic Rib Rub

Try out these recipes and let us know which ones you like.

Don't for get to come on in to Dubois Grocery & BBQ at 3350 Flowood Dr. Flowood, MS 39232 or call ahead to order a plate to go (601)932-7772.

Smoked or Fried Pork Chop...Which Do You Prefer?

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

Pat's Smoked Pork Chops

Ingredients

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.

If you need a little visual here's their video: Pat's Smoked Pork Chops.

Fried Pork Chops

If you don't want to eat smoked pork chops try out this recipe for Fried pork chops

Lady and Sons Fried Pork Chops

Ingredients

6 cups vegetable oil

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.

Need a little visual here is the video:

Country Fried Steak

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.

Check out this great Country Fried Steak with Gravy Recipe we found.

Ingredients:

• 1 pound round steak or sirloin tip steak
• 1/2 cup all-purpose flour
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon pepper
• 1/3 cup milk
• 1 large egg
• Canola oil for frying

Gravy:

• 3 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup chicken broth
• salt and pepper, to taste

Preparation:

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.

Story Behind Dubois Grocery

Dubois Grocery & BBQ originated as Dubois Grocery in the 1950’s. The grocery store was originally owned by Oscar Eugene “O.E.” and Lillodis Dubois. Dubois built their one room grocery store in a building twenty-eight feet by eighteen feet. Once the grocery store was built they decided to attach a house onto the store. In 1958, a tornado came through the area and moved both buildings, the store and the house, twenty feet from its original location. Fearful that the store might collapse, they made the difficult decision to close the store and start over. The Dubois’ built a second store from scratch, bigger and better than the original grocery store. This time they added a gas station and an area to serve lunch plates to their customers.

Dubois Grocery, located behind the Jackson Airport, took off once pilots and stewardesses learned of its existence. It was also frequented by the work crews who were building the city of Flowood. The growth of Flowood helped the store thrive throughout the years, surviving segregation and thieves. Dubois Grocery was known for helping workers when they did not have any money.  The store would issue credit and the workers would come in the following week to pay off their debt in increments. After almost forty years of running Dubois Grocery Store, O.E. and Lillodis closed the store in 1989.  That same year they celebrated their 50^th Wedding Anniversary in September.

The store is now a BBQ restaurant owned by Tim Bennett and Ed Cummins. They renovated Dubois Grocery & BBQ to honor the homey, 1950’s feel that invites you to pull up chair, drink a glass of sweet tea and visit awhile. Ed and Tim are often asked by their customers the history behind Dubois Grocery and happily they share the story of O.E. and Lillodis.

Support Our Community

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.

Hudspeth provides 'meaningful work'

Chicken Chicken Chicken

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.

Fantastic Bourbon Smoked Chicken

Ingredients

• 2 quarts water
• 9 tablespoons bourbon, divided
• 1/4 cup packed dark brown sugar
• 3 tablespoons kosher salt
• 2 quarts ice water
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 3 bay leaves
• 3 garlic cloves, peeled
• 1 small onion, quartered
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• 1 small Fuji apple, cored and quartered
• 1 lemon, quartered
• 1 (4-pound) whole chicken
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• 2 cups applewood chips
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon butter, melted

• Preparation

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.

Meatloaf Day

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 350º. 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.

Pork Chops

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.

Cajun Pork Chops


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:

1. Prepare the grill for medium to medium-high direct grilling.
2. Combine all spices together in a bowl and mix well.
3. Put a light coat of olive oil on both sides of the pork chops.
4. Apply dry rub to pork chops.
5. Grill over direct heat for about 8 minutes, flipping half way.