And Ewe Were One: Dub Shack BBQ Presents Lamb Gyros

Before we get started, gyros is pronounced (EU-ros) not (guy-ros). Our friends who own Greek restaurants have been letting us slide too long with our American mispronunciations so this is the "make it right" moment. 

With that being said...let's get into the show.

This is the final week of regular season GAC football, and I hope the alma mater destroys the archrival across the street for bragging rights among students and alumnae alike at both schools – and repeats it the next year by preventing another Ouachita graduate from ascending into the Governor’s Mansion – the Tailgating for Everyone series has been a challenging yet fun way to come up with a different weekly gameday recipe during football season. I did not use every single idea that floated around in my back pocket as I need to save the remaining ones for bowl season and NBA All-Star Weekend but if you ask nicely, your wish may be granted. Don’t forget to purchase the sauces from your friendly pitmaster!

For today’s cook you need the following ingredients:

INGREDIENTS*

One boneless leg of lamb (mine was 3 lbs.)

Dijon mustard

Meat Church’s Holy Cow BBQ rub

Tzatziki sauce

Pita bread or flatbread

Diced tomatoes

One onion, diced

Lettuce

Cucumber, if desired

Feta cheese

*Make it your own. I don’t care for cucumbers and my wife dislikes onions, so do it the way you like

STEP ONE. Before we get started cooking the lamb, you can always make your own tzatziki sauce (I got lazy and snagged my bottle from Wal-Mart. Should you be surprised?). Using Dijon mustard as a binder, season the the leg with Holy Cow and set it aside for 1-24 hours in the refrigerator.

STEP TWO. Preheat the grill for medium heat and brush the grates lightly with vegetable oil or spray with cooking spray. As it warms up, remove the leg from the refrigerator and allow it to come to room temperature. Sear the seasoned lamb for a few minutes on each side, then let do its magic indirectly until its internal temperature is 145 degrees. Be certain to check the temperature regularly to prevent overcooking this lean protein!

STEP THREE. Once it reaches 145 degrees in the thickest part, pull it from the grill and wrap in aluminum foil for twenty minutes to redistribute the juices. Following that rest, slice and dice into small pieces.

STEP FOUR. Assemble gyro sandwiches by placing the portions on the pita, topped with Tzatziki sauce, tomato, lettuce, onion, cucumber, and feta cheese. Serve with French fries on the side and enjoy!

This concludes the Tailgating for Everyone series. During the past eleven weeks of Reddie football, I have tried to stick to handheld items with one exception as BBQ spaghetti had to find its way into the rotation. There are some foods that I wish I had squeezed onto the list such as BBQ bologna; the real rib sandwich (not that junk from McDonald’s); shotgun shells; turkey wings;  and meatball sliders but those might find themselves on the Super Bowl Sunday/NBA All-Star Weekend menu along with more smoked cream cheese – or if someone wants to bring back the Weird Beer Christmas party, a preview may be warranted. As always, be blessed, be safe, tell everyone that every day is a GREAT day for Dub Shack BBQ, and thanks for supporting the movement! 

Another Bad Creation: Dub Shack BBQ Presents Peach Hummus

For the people who have an aversion to foods with faces or dairy products, this is the dip for you! It's really easy and a tasty way to snack during the game.

INGREDIENTS 

Chickpeas (2 15 oz. cans, drained)

Chipotle powder 

Ground cumin

Minced garlic 

Dub Shack BBQ's Peachin' Ain't Easy BBQ sauce

STEP ONE. Combine in food processor or blender and puree until it is smooth.

STEP TWO. Taste to satisfaction and enjoy with crackers or veggies such as crispy Brussels sprouts. Yes, I'm making it a thing this fall. 

That's it. Eat something awesome this week, be blessed, be safe, and tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Man Must Have Dip: Dub Shack BBQ Presents Pulled Pork Cheese Dip

I don't know how Da Dips miniseries is supposed to work out, but this is the second of possibly three (or four) dips that can work alongside anything from the Tailgating For Everyone collection. Beyond the taste, I reckon we'll find out together:

INGREDIENTS 

2 - 4 oz. cream cheese blocks

6 oz shredded cheddar cheese

8 oz sour cream

3/4 lb pulled pork

Barbecue rub of choice (I used The Truth all-purpose seasoning)

Barbecue sauce* (I used The Truth BBQ sauce)

* Normally, this recipe would've used my own Dub Shack BBQ The O.G. sauce and Big VI pork rub but I chose to support a local Black business in The Truth. However, feel free to make this your own.

STEP ONE. This is a quick recipe and fairly easy to put together. Bring the cream cheese to room temperature and mix it along with the sour cream, shredded cheddar cheese, and rub in a separate bowl. Add in the rub, sauce, and pulled pork and mix to consistency.  Set aside in the cooking pan.

STEP TWO. Turn your oven to 350 degrees and once it is preheated, place inside for twenty minutes or until it bubbles. 

STEP THREE. Serve hot with a firm dipping chip such as Tostitos Scoops, Fritos (if you can find them in your area), or a regular tortilla chip. 

One bite and all I could say is MAN!

This is an epic appetizer for tailgate parties, baby showers, or just sitting around the house for a Disney+ binge with the family. Try it out and I can almost guarantee it will be the hit of your next event - as the world reopens for holiday parties (Thanksgiving, Christmas, New Year's Eve) and birthday parties, share something awesome that will make new friends plus rekindle old friendships. 

As always, be blessed, be safe, and tell everyone that every day is a GREAT day for barbecue! 

Da Dip: Dub Shack BBQ Presents Pizza Dip

I put my hand upon a chip

When I dip you dip we dip

Welcome to Da Dips - a smaller side item portion of the Tailgating For Everyone series. It focuses on dips that can work alongside anything from the posts from prior Saturdays or just any random good time. Enjoy! 

Part 1 of a few dips is Pizza Dip. Check it out and see how it moves you. 

INGREDIENTS 

2 blocks cream cheese

8oz pizza blend shredded cheese

Quartered up pepperoni (as many as you like)

Sausage optional

SPG, oregano, parmesan cheese

Mix all together and place in pan

Top with drizzles of pizza sauce

Sprinkle shredded cheese

Sprinkle with seasonings again

Top with whole pepperoni

Cook at 350 for 25 minutes and serve immediately. 

You're gonna need a strong chip or something small and toasted for this one. 

John and Mildred Ware: Ex-Slaves Who Found Success in Canada

Meet John Ware.

𝗝𝗢𝗛𝗡 𝗪𝗔𝗥𝗘 (1845?-1905)

John Ware was born a slave in South Carolina circa 1845.  When the Civil War ended, he decided to exercise his freedom by moving west.  Ware settled in Texas and got a job with a rancher who raised horses.  In 1879 Ware rode north on a cattle drive to Montana and remained in the area.  Three years later he relocated across the Canadian border to Alberta, and in 1884 he filed on a 160-acre homestead west of Calgary.  Ware raised a few cattle and supplemented his income by working as a hired hand for nearby ranchers, specializing in handling horses.

In 1892 Ware married Mildred Lewis, the daughter of one of the few black couples to move from eastern Canada to Alberta during the frontier era.  They eventually had six children but, ironically, no grandchildren.  In 1900 they sold their ranch and bought another in eastern Alberta near the town of Brooks.  The Wares were never economically prominent but they were well known and liked by their mostly Caucasian neighbors.

Mildred Ware died of pneumonia in early 1905 before reaching her thirty-fifth birthday.  Her husband, who was about sixty, died a few months later, on September 12, 1905, when the horse he was riding stepped into a hole, threw him, and landed on top of him.  Both of their funerals were attended by many of their white friends who respected them as good neighbors on the rugged Canadian frontier.  Years later, the citizens of Alberta honored John Ware, who never learned to read or write, by naming a junior high school in Calgary after him.

Let's Get to Tailgatin'! Dub Shack BBQ Presents BBQ Spaghetti

As football season continues and the recipe ideas grow, Part 9 of the Tailgating for Everyone barbecue series presents barbecue spaghetti. Best known as a Memphis-area specialty, this pork-based recipe is yet another perfect solution for all of that leftover pulled pork in the freezer. You can also smoke a pork shoulder or Boston butt for the freshest of the pig; consequently, the big bag tucked away works wonders.

INGREDIENTS

 1 lb. spaghetti noodles

1 can tomato sauce

12 oz. diced tomatoes

Minced garlic

Bell peppers/onions, if desired

2 tbsp. olive oil

1 tbsp. each kosher salt, black pepper, Italian seasoning, The Truth all-purpose rub

Barbecue sauce (I’m using The Truth BBQ sauce)

STEP ONE. If you are using leftover pulled pork, the preferred method is to let the protein thaw out first. This way you do not find yourself dumping in too much pork at one time when the time comes to add it into the recipe. Saute all of the vegetables except the tomatoes for 3-4 minutes or until tender, and then add the garlic for the fragrancy for another minute or two.

STEP TWO. Add tomato sauce, diced tomatoes, BBQ sauce, the rub, and pulled pork to the mixture and let it get happy for 45 minutes to 1 hour over low heat stirring occasionally.

STEP THREE. Prepare pasta according to the instructions and drain.

STEP FOUR. Remove pasta from the heat and pour sauce in the same pot. Add the remaining mixture to the pot combining them until satisfaction – and that includes the remaining pulled pork and more of The Truth sauce.

The very first time I had this recipe was back in 2000 after a job fair in Memphis with a vanload of people from HSU when we stopped at a West Memphis catfish restaurant whose name escapes me, and boy, it was a good combination with said fried catfish and pickled green tomatoes. Unfortunately, I did not get the job I was originally interested in – and I shall not speak of the debacle of losing that WorldCom store right before graduation thanks to that company’s bankruptcy and sudden dissolved state. Nevertheless, barbecue spaghetti is tailgate food taken a step up from the normal hot dogs and hamburgers that can be enjoyed from the pickup or as a way to use up some of that leftover pulled pork. What I will say is this:  Be blessed, be safe, spread the word that every day is a GREAT day for barbecue, and go eat something awesome this week!

Black Smoke Panel From Six Bridges Book Festival 2021

Here is the panel I moderated for the Six Bridges Book Festival from October 27, 2021. Below is the link to watch the entire video session:  Please excuse my delivery as I found myself being a huge fan boy of Mr. Adrian Miller. 

https://youtu.be/HADnjge-gBw