Archive for the ‘Meat’ Category

Shadden’s BBQ Sauce

September 21, 2010

Shadden’s BBQ Sauce

  • ¼ cup oil
  • ½ stick butter
  • 2 small onions (chopped very fine)
  • 3 tablespoons Worcestershire sauce
  • ½ bottle A-1 Sauce
  • ¾ bottle ketchup
  • 1 tablespoon chili powder
  • 2 tablespoons brown sugar
  • ½ tablespoons Tabasco
  • ¼ lemon (grated; including rind)
  • Salt and pepper to taste
  • Cayenne pepper to taste (for added heat)

— Sauté onion in butter and oil until tender

— Add other ingredients, mix well and cook for 30-45 minutes.

(SHADDEN’S BARBECUE, MARVELL, AR; from High Cotton Cookin)

Shadden’s BBQ may have closed, but its bullet-hole studded sign lives on in the Southern Food and Beverage Museum.  Click here to read more…


Recipe: Coca-Cola–Glazed Baby Back Ribs

July 6, 2010

By Virginia Willis

Makes about
20 pieces

Coca-Cola is to Atlanta as Guinness is to Dublin. Friends and family liked my Coca-Cola–Glazed Wings (page 24) so much that I decided to try a similar combination on pork. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good.

Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.

1 cup Coca-Cola Classic

1/4 cup apple cider vinegar

11/2 cups firmly packed light brown sugar

2 Scotch bonnet chiles, chopped

2 racks baby back ribs (3 pounds total)

Coarse salt and freshly ground black pepper

To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.

Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.

When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.

Serve immediately with lots of napkins.


Virginia Willis and Lisa Eckus-Saffer will be at the Southern Food and Beverage Museum on July 20 for a special Cookbook Publishing seminar.  Find out more here.

Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press, a division of Random House.
Photo credit: Ellen Silverman © 2008

Lady Bird Johnson’s Pedernales Chili Recipe

September 18, 2009

The Southern Food and Beverage Museum is currently working on its Texas exhibit, highlighting all of the wonderful things about Texas cuisine and culinary culture, from cowboys and chuckboxes to nuevo Tex-Mex okra rellenos.  This month, we tip our (cowboy) hats to a classic, Lady Bird’s Chili.

Lady Bird’s Chili

(yield: 12 cups)

4 pounds chili meat (ground beef chuck)

1 large onion, chopped

2 garlic cloves

1 teaspoon dried Mexican oregano

1 teaspoon ground cumin

1.5 cups canned whole tomatoes + liquid

a few dashes of hot sauce


Saute meat, onion, and garlic in a large skillet over medium-high heat until it begins to gain some color

Add spices, tomatoes, hot sauce, and 2 cups hot water.

Simmer (do not boil proteins) for about 1 hour, skimming off fat while cooking.

Salt to taste.

Do you have something to contribute to the Texas exhibit?  Margarita glasses, chuckwagon items, something? Email stephanie AT southernfood DOT org