Showing posts with label salisbury cultural arts festival. Show all posts
Showing posts with label salisbury cultural arts festival. Show all posts
BBQ feature in the Salisbury Post
Grilled Asparagus
Yes, that is a green thing on my blog. It's....healthy. It doesn't involve sugar. It's totally out of place in my life and diet. I'm not entirely sure what to say about a dish that isn't a dessert, or as of late involve BBQ sauce.........yet there it is at the request of the Salisbury 2011 BBQ Festival. Luckily for them I enjoy the occasional health food, especially if it's asparagus.
The flame licked nutty flavor combined with olive oil and kosher salt is a fantastic healthy dish you can throw on any day at the grill. It's simple and ready in no time. I usually make it at home in a frying pan. In ten minutes and with no effort I have a side dish I love. I also grill my asparagus before using it in quiche to add an extra bit of umph to the dish.
This week I'm going to need it simple, fast and some umph. Count down to Southern Road trip and BBQ festival is on! Butchie and I are headed out Friday afternoon! SOOOOO much to do before then!
Enjoy!
Grilled Asparagus
1 pound fresh asparagus
4 tablespoons olive oil
1 teaspoon kosher salt
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness.
Place on the cooking grate crosswise so it won't fall through. Grill for 10 to 15 minutes, turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots but should not be allowed to char.
Remove from grill and serve immediately, drizzled with olive oil and sprinkled with salt.
For the stovetop:
Heat a skillet on high for five minutes.
Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness.
Place on the heated skillet, turning occasionally to expose all sides to the heat. Asparagus should begin to brown in spots but should not be allowed to char. About 10 minutes.
Remove from the pan and serve immediately, drizzled with olive oil and sprinkled with salt.
BBQ Hoecakes
Hoecakes are reminiscent of a cross between pancakes and cornbread. Adding a bit of bbq sauce is not traditional, but I'm loving the added zing, but do NOT use a vinegar bbq sauce. I did that first. Bad plan. Tomato based sauce, for sure! Use your favorite and you'll be well on your way to some amazing hoecakes!
BBQ Hoecakes
created for the Salisbury 2011 BBQ Festival
1 cup yellow cornmeal
1/2 cup flour
2 teaspoons brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
½ cup water
½ cup tomato based bbq sauce
2 tablespoons unsalted butter, melted, plus additional for griddle
Mix all dry ingredients in medium bowl. Add water, bbq sauce and melted butter and whisk until well blended.
Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter.
Pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into a larger 4 inch circle. Cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer.
BBQ Flavored Pizza Dough
Anyone can dress up a pizza, but we often don't think to dress up the pizza dough! This bbq flavored pizza dough brings it to a whole new level!
Good morning America. I hear there was a party last night a few blocks from my DC office.....for anyone abroad I'd love to hear how your news is covering yesterdays siege.
As for me and my comparatively less eventful weekend, I've got leftover BBQ from Saturday's little party. Leftovers are annoying. For one, you don't want to eat the same meal ten times in a row no matter how good it is. You're not on a desert island without options, you don't have to pick one meal to eat for the rest of your life, and despite evidence to the contrary, not everything does taste better the next day...but I can't waste food without hating myself for it. So......new plan.
What to do with BBQ for all leftovers? Make them into ANYTHING else. The bbq is good, I had leftover onions from the mac'n'cheese, so why not make a pizza? A yummy pizza with a flavored bbq crust, pulled pork, caramelized onions and plenty of pepper-jack cheese? No reason not too. There is no way this plan can't win. It's a perfect use of leftovers. I get good food, with only minimal effort, and no waste.
But, cooking for one means leftover pizza....it's a dangerous cycle.
BBQ Pork and Caramelized Onion Pizza
created for the Salisbury 2011 BBQ Festival
1 recipe pizza dough (see below, make the day before)
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 ½ cups pulled pork
½ cup bbq sauce
½ cup onion, cut into rings
1 tablespoon sugar
2 tablespoons sugar
1/2 tablespoon kosher salt
½ tablespoon bbq rub blend
1 tablespoon + 2 teaspoons chili flavored olive oil, separated + some for rubbing
3/4 cup warm water
2 cups bread flour
1 teaspoon instant yeast
cornmeal
Place the sugar, bbq rub, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. (If making the pulled pork pizza, look above for the remainder of the instructions).
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
As for me and my comparatively less eventful weekend, I've got leftover BBQ from Saturday's little party. Leftovers are annoying. For one, you don't want to eat the same meal ten times in a row no matter how good it is. You're not on a desert island without options, you don't have to pick one meal to eat for the rest of your life, and despite evidence to the contrary, not everything does taste better the next day...but I can't waste food without hating myself for it. So......new plan.
What to do with BBQ for all leftovers? Make them into ANYTHING else. The bbq is good, I had leftover onions from the mac'n'cheese, so why not make a pizza? A yummy pizza with a flavored bbq crust, pulled pork, caramelized onions and plenty of pepper-jack cheese? No reason not too. There is no way this plan can't win. It's a perfect use of leftovers. I get good food, with only minimal effort, and no waste.
But, cooking for one means leftover pizza....it's a dangerous cycle.
BBQ Pork and Caramelized Onion Pizza
created for the Salisbury 2011 BBQ Festival
1 recipe pizza dough (see below, make the day before)
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 ½ cups pulled pork
½ cup bbq sauce
½ cup onion, cut into rings
1 tablespoon sugar
olive oil
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Knead the dough gently a few times. Then cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough.
While the dough is resting, dip the thin slices of onion into sugar and place on a large skillet. Cook on a medium heat. Cook until the onions becomes a light brown. Remove from heat.
Sprinkle the cornmeal onto the peel and place the dough onto the pizza peel or flat baking sheet. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
Brush the rim of the pizza with olive oil. Place half the pepper jack and cheddar cheese on the pizza, then sprinkle with half the pork. Drizzle with half the bbq sauce, and spoon caramelized onions onto the pizza.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Knead the dough gently a few times. Then cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough.
While the dough is resting, dip the thin slices of onion into sugar and place on a large skillet. Cook on a medium heat. Cook until the onions becomes a light brown. Remove from heat.
Sprinkle the cornmeal onto the peel and place the dough onto the pizza peel or flat baking sheet. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
Brush the rim of the pizza with olive oil. Place half the pepper jack and cheddar cheese on the pizza, then sprinkle with half the pork. Drizzle with half the bbq sauce, and spoon caramelized onions onto the pizza.
2 tablespoons sugar
1/2 tablespoon kosher salt
½ tablespoon bbq rub blend
1 tablespoon + 2 teaspoons chili flavored olive oil, separated + some for rubbing
3/4 cup warm water
2 cups bread flour
1 teaspoon instant yeast
cornmeal
Place the sugar, bbq rub, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. (If making the pulled pork pizza, look above for the remainder of the instructions).
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
BBQ Eggs Benedict
English muffins? No: Buttermilk Cheddar-Jack Biscuits.
Ham? Well, perhaps, but how about another portion of pig: pulled pork. Oh yes, now that's the good stuff.
...there is no way around the poached egg. It could be fried to make Paula Deen proud, but really I'm not trying to kill anyone with butter. Sticking to tradition for once....just once.
Now the hollandaise I am very proud of. It's BBQ Hollandaise. It makes a world of difference.
Now, I'm a little late for this to be your easter brunch, but if your mother likes BBQ for brunch, throw in a side of cheese grits and grilled asparagus and give your mother a wonderful surprise southern style brunch.
BBQ Eggs Benedict
created for the Salisbury 2011 BBQ Festival
for the hollandaise sauce:
1 cup butter melted
1/4 tsp. salt
4 md egg yolks
Dash Worcestershire sauce
3 Tbsp. lemon juice
3 tbsp. bbq sauce
8 Eggs
2 Teaspoons of BBQ Vinegar Sauce
4 Cheddar Jack Buttermilk Biscuits
half a pound pulled BBQ pork
In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don't have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water
Slowly stir in a cup of melted butter, two tablespoons at a time.
Once all butter is stirred in, stir in bbq sauce, remove from heat and place a cover over the sauce.
To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinegar.
Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.
Warm BBQ pork in a skillet.
Slice buttermilk cheddar jack biscuits into halves and toast.
To serve, place toasted biscuit halfs on a plate, then place a slice of pork BBQ, then the poached egg, and lastly two tablespoons of BBQ Hollandaise sauce.
1/4 tsp. salt
4 md egg yolks
Dash Worcestershire sauce
3 Tbsp. lemon juice
3 tbsp. bbq sauce
8 Eggs
2 Teaspoons of BBQ Vinegar Sauce
4 Cheddar Jack Buttermilk Biscuits
half a pound pulled BBQ pork
In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don't have a double broiler, you can hold a small saucepan over over a steaming pot of water. The saucepan should be suspended, and not touch the boiling water
Slowly stir in a cup of melted butter, two tablespoons at a time.
Once all butter is stirred in, stir in bbq sauce, remove from heat and place a cover over the sauce.
To poach the eggs, bring 2 inches of water to boil in a large pan, and add vinegar.
Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set, and yolk should be slightly soft. Remove with slotted spoon.
Warm BBQ pork in a skillet.
Slice buttermilk cheddar jack biscuits into halves and toast.
To serve, place toasted biscuit halfs on a plate, then place a slice of pork BBQ, then the poached egg, and lastly two tablespoons of BBQ Hollandaise sauce.
Cochonettes
George, over at the Salisbury 2011 BBQ Festival had this great idea for putting BBQ into a cookie years ago. He succeeded and they sell them every year. Then he approached me with a crazy idea. George pleaded his case (and mailed me a bbq pulled pork pig) and I decided to see what it would take to turn a basic choux recipe into a BBQ pulled pork pastry.
Now, getting a pig in the mail sounds a little rediculous. It is and I've gotten two so far! I love the look on someone's face when they ask what's in the package and I say "prok butt." But pork butt pastry doesn't exactly make it into Better Homes and Gardens for a spring brunch menu, now does it? Well, of course not. It didn't exist! Now it does. :) I'm sure they'll be beating down the door for include this recipe in their June BBQ issue. (hey now, a woman can dream!), but not with that name. Thus, I'm making up words and hoping they don't mean a swear word in any language out there. These little treats deserve a great name to describe their amazing taste, truly, they are delicious, and a fantastic twist on a classic gougere and choux pastry.
Cochonettes
1/2 cup Water
1/2 cup milk
1/2 tsp Salt
1 cup All-Purpose Flour, sifted
4 Large Eggs
1/2 tsp Black Pepper
½ tsp. bbq pork rub
1/2 cup pulled pork (no sauce)
1 cup cheddar jack cheese, shredded
Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
Combine pork and cheeses in a food processor. Pulse until finely ground.
In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Transfer to a stand mixer and add the eggs one at a time, mixing thoroughly between each addition, until all are fully blended. Add the cheese pork mixture and spices.
Transfer the batter into a pastry bag and pipe into rosettes (with a tip) or into small one inch balls (no tip) on the prepared baking sheets.
Bake for 22 to 25 minutes, or until puffed and golden brown. Serve immediately, or to store for later, allow the cochinettes to cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.
Bacon Jam and Grits Crackers
No getting up. No accomplishments. No worrying about schedules. No thinking about to-do lists. No planning, no cooking, no writing, no cell phone, no photography, no email. No. No. No.
It was as wonderful as it sounds. Four hours of watching ridiculous sitcoms in bed, eating junk food in my pajamas, covers up to my neck, happy as can be, flirting with the line of becoming Liz Lemon. Luckily (and Liz would approve), I didn't say no to bacon. Who could? (okay, vegetarians, and jews, and arabs, and hindus. I stand in awe of your strength).
Bacon Jam came into my life unexpectedly via a Serious Eats Newsletter. I love it. I loved it before I tried it. Imagine the one food that combines all the goodness of bacon, brown sugar, maple syrup, caramelized onions, coffee (or postum) and bourbon (Hi Mother, please remember our bourbon vs. vanilla lesson from when I made maple bacon bourbon ice cream, and add four hours of cooking out. Love you! and Hi to your church ladies too!).You love it already too! Admit it!
The grits crackers came via email as well. George, my new buddy, who is putting together the Salisbury 2011 BBQ Festival occasionally sends me emails, oh say... every three or four hours (Hi, George! No lessons on bourbon for you). He put in a request for grits crackers, and I was all too happy to oblige. Grits remind me of my grandpapa, so any excuse to bring them (and postum!) into my life is always welcome and comforting. Plus these grits crackers have bacon fat and cheddar jack cheese with a little bbq rub and buttermilk. Comfort food: success!
I hope you enjoy them as much as I did! It may not be possible, but you should really try!
Ritzy Grits Crackers
created for the Salisbury 2011 BBQ Festival 1 cup instant grits
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon bbq pork rub
2 1/2 tablespoons chilled bacon grease (or chilled butter)
1/2 cup freshly shredded cheddar jack cheese
2/3 cup low-fat (1.5%) buttermilk
Preheat the oven to 350°. In a bowl, mix together all the dry ingredients. Rub in the bacon grease until the mixture resembles coarse meal. Stir in the cheddar jack and buttermilk. Knead on a lightly floured surface until smooth. Wrap in plastic and let stand for 15 minutes.
Roll out half the dough 1/16 inch thick. Using a 2-inch round cutter, cut out rounds of dough and arrange them on a nonstick baking sheet. Bake for 10 to 12 minutes, or until golden and crisp. Repeat with the remaining dough.
Bacon Jam
Adapted from Serious Eats Newsletter
1 1/2 pounds bacon, sliced
1 large onion, diced (about 2 cups)
3 medium cloves roasted garlic
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup
6 tablespoons brewed coffee or postum
6 tablespoons bourbon
Line a baking sheet with foil. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Turn oven on to 400°F and allow to cook for 15-20 minutes, until bacon is golden brown.
Transfer bacon to paper towels to drain. Reserve one tablespoon of fat, pouring into a skillet, and adding onions, sugar and garlic. Cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, maple syrup, coffee or postum, and bourbon. Bring to a boil and cook for two minutes.
Transfer mixture and cooked bacon to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.
Cheerwine Caramel Corn
As my third of twelve posts counting down until the Salisbury 2011 BBQ Festival I'm taking a wee break from the BBQ and looking into one of North Carolina's other special flavors: Cheerwine! If you're not familiar with Cheerwine let me stop you before you get the wrong idea: it's not wine that makes you cheerful. But who wouldn't love that? Cheerwine is actually a cherry flavored soda that just happens to be made by the oldest continually run family operated soft drink company in America. Since 1917. There's a bit of trivia I bet you didn't know! On top of the soda, they also make an ice cream syrup, and I think we all know how I feel about ice cream, and cherries. :) This was a perfect idea for a blogger like me!
Want to try some? I have a not-very-secret-website to help you find it! It's got the all too creative name of: cheerwinefinder.com!
Once you get your hands on some I hope you try out the Cheerwine flavored caramel corn!
Cheerwine Caramel Corn
created for the Salisbury 2011 BBQ Festival
1 cup butter
2 cups brown sugar
1/2 cup cheerwine ice cream syrup
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Preheat oven to 250 degrees.
Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, cheerwine syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for half an hour. Remove from oven and let cool completely before breaking into pieces.
BBQ Pickled Eggs
Pickled eggs? Yep. I was confused too when the recommendation came in. I'd never ever heard of pickling an egg. Imagine my look of dumbfound horror when I gave my Southern friend Billy (*smirk*) a jar of BBQ pickle chips his first question: Did you pickle any eggs?
What is this? I am just not Southern enough to know! So, if you're like me, staring at a jar of hard boiled eggs in bbq pickle brine, wondering what you do with a pickled egg..............
Do you really want to know? One, yes, you eat it. Straight, or on crackers, or........the most colorful response I heard was that they are occasionally eaten in bars as part of a.......bodily gases contest that only a true southern gentleman *cough cough* would think up.
Yep.
On the BBQ pickle chips post a commenter asked what the recipe was for the Eastern BBQ Sauce I used. This ain't NYC but like most things, the best things you get follow the phrase "I know a guy." I know a guy, and he's working with the Salisbury 2011 BBQ Festival. You want my recipe? Try this.
1 dirt road in North Carolina
1 house with a BBQ grill
1 knock on the door
Yep. My BBQ sauce came from a competitive BBQ sauce maker, and home chef who ain't giving out recipes. You want that sauce? You're gonna have to find it. Best of luck! But, you can always try out an online recipe if you're in a pinch!
So, this one is for my off the beaten path BBQ sauce maker. You asked for pickled eggs and here they are! Want to know one place you can find him? The Salisbury 2011 BBQ Festival! If you've got time May 14, come hunt him down with me, and maybe if you're nice you might sweet talk yourself into some BBQ sauce! ;)
BBQ Pickled Eggs
created for the Salisbury 2011 BBQ Festival
1/2 cup Eastern Style Vinegar BBQ Sauce
5 tablespoons of sugar
1 1/2 teaspoons of kosher salt
1 cup very hot tap water
1/4 of a large red onion, sliced
10 hard boiled eggs
For refrigerator pickled eggs:
Stir together the first four ingredients to dissolve the solids, and pack your eggs and onion slices into a mason jar. Cover the eggs with the brine, cover, and refrigerate. Let sit for four days before eating, lasts up to two months.
For canning pickled eggs:
Preheat oven to 200 degrees. Put two half pint mason jars, lids and rings in the oven to sterilize for twenty minutes
In a small sauce pan, Stir together the first four ingredients to dissolve the solids. Bring the mixture to a low boil.
Pack the eggs and onion slices into the sterilized mason jars. Pour the simmering brine over top with a quarter inch left to spare. Seal with rings and lids, and turn, lid side down. Allow to sit upside-down on your counter for 45 minutes.
Store in a dark cool place. The pickled eggs will keep in the refrigerator for two months after opening.
10 hard boiled eggs
For refrigerator pickled eggs:
Stir together the first four ingredients to dissolve the solids, and pack your eggs and onion slices into a mason jar. Cover the eggs with the brine, cover, and refrigerate. Let sit for four days before eating, lasts up to two months.
For canning pickled eggs:
Preheat oven to 200 degrees. Put two half pint mason jars, lids and rings in the oven to sterilize for twenty minutes
In a small sauce pan, Stir together the first four ingredients to dissolve the solids. Bring the mixture to a low boil.
Pack the eggs and onion slices into the sterilized mason jars. Pour the simmering brine over top with a quarter inch left to spare. Seal with rings and lids, and turn, lid side down. Allow to sit upside-down on your counter for 45 minutes.
Store in a dark cool place. The pickled eggs will keep in the refrigerator for two months after opening.
BBQ Pickle Chips
Pickle chips created for the Salisbury 2011 BBQ Festival with a brine made from Eastern Style Vinegar BBQ sauce are sweet, tangy, and not like any pickle you've tasted before! 
Have you ever sat, staring at your nine bottles of BBQ sauce and thought to yourself: How in the @#$&* am I going to make that into an ice cream flavor? Of course not. If you did you'd be sick, twisted, lacking in palette and good sense. You'd be a chef on the verge of mental break down. In short: you'd be me.
I actually have been caught staring at BBQ bottles a little more often than usual lately, BUT I can finally divulge to you the reason for my short term insanity:
I, Jana Marie, have been donating my time and culinary skill set to the Salisbury Cultural Arts Festival in North Carolina. For the past three months I've been a chef, a recipe producer, photographer, event coordinator, and most importantly BBQ Ice Cream inventor. Yes, it is real, and it's actually surprisingly good! AND drum roll please (rat-a-tat-tat) my ice cream flavors, including BBQ Ice Cream, will be up for sale at a special ice cream social! Tired of looking at your computer screen, drooling on your keyboard, longingly wishing you could just reach out and swipe that scoop of ice cream for yourself? Well you can! For all of you in the 139 North Carolina cities I've had blog hits in, consider taking a little drive on Saturday, May 14th! I'll be there! BBQ Ice Cream will be there! What more do you need? How about a little preview?!
I created a number of recipes that will be featured in the gourmet tent, the chefs pre-cook-off breakfast, and BBQ feast dinner! As a part of this awesome project, between today and the May 14th Salisbury BBQ Festival I'll be posting twelve of the recipes I've created on this journey. You don't know it, but you've already seen three of the dozens of other recipes I've created! My buttermilk cheddar jack biscuits, cheese straws (YUM), and pork pot stickers were all made with this project in mind!
It's been a grand adventure in muscadine, cheerwine and BBQ to get here. On a near weakly basis I've had everything from Cheerwine Syrup to Muscadine wines and jellies from Old Stone Winery, to actual pig butts mailed to me. Yes, you read that correctly. I received two pigs in the mail. They. Were. Delicious. It's a good thing too since I need to hone my BBQ tasted buds because.....
I'm gonna be a judge for the BBQ cook off!
Whose excited?! I AM!
To kick all this off, here is the first of a twelve part series in recipes created for the Salisbury BBQ Festival!!!
I actually have been caught staring at BBQ bottles a little more often than usual lately, BUT I can finally divulge to you the reason for my short term insanity:
I, Jana Marie, have been donating my time and culinary skill set to the Salisbury Cultural Arts Festival in North Carolina. For the past three months I've been a chef, a recipe producer, photographer, event coordinator, and most importantly BBQ Ice Cream inventor. Yes, it is real, and it's actually surprisingly good! AND drum roll please (rat-a-tat-tat) my ice cream flavors, including BBQ Ice Cream, will be up for sale at a special ice cream social! Tired of looking at your computer screen, drooling on your keyboard, longingly wishing you could just reach out and swipe that scoop of ice cream for yourself? Well you can! For all of you in the 139 North Carolina cities I've had blog hits in, consider taking a little drive on Saturday, May 14th! I'll be there! BBQ Ice Cream will be there! What more do you need? How about a little preview?!
I created a number of recipes that will be featured in the gourmet tent, the chefs pre-cook-off breakfast, and BBQ feast dinner! As a part of this awesome project, between today and the May 14th Salisbury BBQ Festival I'll be posting twelve of the recipes I've created on this journey. You don't know it, but you've already seen three of the dozens of other recipes I've created! My buttermilk cheddar jack biscuits, cheese straws (YUM), and pork pot stickers were all made with this project in mind!
It's been a grand adventure in muscadine, cheerwine and BBQ to get here. On a near weakly basis I've had everything from Cheerwine Syrup to Muscadine wines and jellies from Old Stone Winery, to actual pig butts mailed to me. Yes, you read that correctly. I received two pigs in the mail. They. Were. Delicious. It's a good thing too since I need to hone my BBQ tasted buds because.....
I'm gonna be a judge for the BBQ cook off!
Whose excited?! I AM!
To kick all this off, here is the first of a twelve part series in recipes created for the Salisbury BBQ Festival!!!
BBQ Pickle Chips
1/2 cup Eastern Style Vinegar BBQ Sauce
5 tablespoons of sugar
1 1/2 teaspoons of kosher salt
1 cup very hot tap water
2 large (10 inch) cucumbers sliced, 1/8th inch thick
For refrigerator pickles:
Stir together the first four ingredients to dissolve the solids, and pack your pickles into a mason jar. Cover the produce with the brine, cover, and refrigerate. Let sit for four days before eating, lasts up to two months.
For canning pickles:
Preheat oven to 200 degrees. Put two half pint mason jars, lids and rings in the oven to sterilize for twenty minutes
In a small sauce pan, Stir together the first four ingredients to dissolve the solids. Bring the mixture to a low boil.
Pack the pickle slices in to the sterilized mason jars. Pour the simmering brine over top with a quarter inch left to spare. Seal with rings and lids, and turn, lid side down. Allow to sit upside-down on your counter for 45 minutes.
Store in a dark cool place. The pickles will keep in the refrigerator for two months after opening.
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