O Special Bbq Memphis Style Recipes

Steps:

• Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

Steps:

• For the burger: Preheat the grill to medium-high heat. Combine the pork and beef, sprinkling with salt and pepper. Form 4 patties and indent well in the middle. Put the burgers on the very hot grill, flipping when they release. Do not flatten with a spatula. Cook the pork fully, to an internal temperature of 130 degree F.
• For the coleslaw: Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well. Let sit for the flavors to meld together.
• For the BBQ sauce: Combine the ketchup, vinegar, 1/2 cup water, the bourbon, molasses, brown sugar, Worcestershire sauce, honey, mustard, cayenne, paprika and some salt and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Thin with additional water if needed.
• For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet. Whisk the flour with the baking powder in a shallow bowl to combine. Slice the tomato thin and season with salt and pepper. Dredge in the flour mixture, then the buttermilk, then the flour again. Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side. Season.
• To assemble: Layer a burger, some coleslaw and some BBQ sauce on a bun. Top with a fried green tomato. Repeat with remaining ingredients. Serve immediately.

Steps:

• In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

Steps:

• Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.

Steps:

• Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.
• In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.
• Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.
• Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.
• Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.
• In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.
• Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.