Monday, September 30, 2024

Lessons Learned and Otherwise Ignored Four Years Later

Most of us remember what 2020 was like.
Yes, I wore a mask in 2021. This is from vacation week in Myrtle Beach before I got my locs

How has the four years since changed for the better, worse, or indifferent as we have found ourselves digging deeper into the hollow chambers that so comfort us? Do moral appeals mean much anymore?
As a FYI, there will be no slander of Black women in this space or anywhere near me. Try Jesus, not me. I throw hands.
For the ways things have improved on the surface although in every Southern state, the governors and legislatures are deigned on rolling back the clock to a time where equality (and equity - but you're not ready for that conversation) is at best lip service and more often than not a glacial matter reserved for the by-and-by of eternity where the earthly problems are of no concern. To that extent, some of you want to throw up "No Vacancy" signs where you dwell. I could be wrong, but NIMBYism is contrary to what Christ spoke of. Aren't we all supposed to be neighbors? But if we say we love God and don't love each other, we are liars. 

We cannot see God. So how can we love God, if we don't love the people we can see? 1 John 4:20
https://bible.com/bible/392/1jn.4.20.CEV

I do miss sitting outside and watching the neighborhood kids play each afternoon initially for a short amount of time for fresh air, and later as long as they could handle the sun rays while learning how to throw horseshoes, play baggo or basketball in my driveway, and return home with barbecue on their breaths. The ribs were an occasional event, but they got Popsicles and bottled water daily. For a brief period, the world indeed slowed down as most of you were working remotely from home for the first time (Rineco refused to extend that privilege to me - and based on my last couple of internal interviews, still ain't gonna happen. God's plan is probably to stay put as a sage for the overnight crew for some strange reason or until a much better opportunity presents itself.) How many of you remember paying 85 cents for gas in the early parts of COVID, and why fuel prices dropped so much? Hint: No one beyond the essential ones drove, office spaces were ghost towns, and the oil oligarchs were getting raked over the coals. To that extent, I swear some folks are more ungrateful than the Israelites who crossed the Red Sea with Moses clamoring for a return to Egypt. It also makes me think that both mental enslavement and sepia-colored nostalgia lenses are causing them to desire a past which for 60 percent of people was unequal at best and a certified nightmare for anyone not of the lucky sperm and egg club.
Where did the past four years go right?
Nearly everyone saw some sort of financial appreciation with new business pursuits, rising property values, and/or getting more for trading perfectly reliable cars, trucks, SUVs, etc. for the next best thing; if you did not, look in the mirror and reassess your life choices. I love the fact that our house has effectively doubled in value since we bought it yet if the day to sell would ever arise, we would not be able to afford to live in Bryant anymore. If that day comes, we're NOT moving to Conway. Period. There isn't enough money in the world for me to move back to the town of my birthplace, not even for that brand new lifestyle construction home across the street from Dad and Mom which eventually may price out a bunch of legacy families that have called Friendship home for as long as I can remember. 

Where did the past four years go wrong?

Well...the simple answers would be inflation; the circumstances and responses surrounding January 6, 2021; the backlash to all of those clearly empty promises made during the political campaign that induced those who are more prone to conspiracy theories and looking to someone else to solve their life's problems; and others in the moneyed classes feigning ignorance when asked to define the difference between equality and equity; and so forth. All of those things and my own pro-Black sentiments being dismissed not only by the folks we'd expect to stymie our progress but also some who should know better.

Ya know, not all skin folk are kinfolk.
Also, some (not all) white Gen Xers have disappointed their Black counterparts by becoming their parents instead of facing head-up against the wiles of this evil world alongside us which now they perpetuate by staying in their blind lanes more concerned about stuff rather than lives different than their largely homogenized existences. [Yes, I know; I live in Saline County. Read #DearWhitePeople from 2015 to understand where I am venturing with the former sentence]. I'm trying not to curse as my pastor reads AD&AD yet he somehow understands my rage. 

Don't get so angry that you sin. Don't go to bed angry. -Ephesians 4:26
https://bible.com/bible/392/eph.4.26.CEV

What about the indifference?
Although the movement has largely faded away and some conflate the organization with it, there are historical significances behind Black Lives Matter. 

American citizens are by and large lemmings. Before y'all get too upset and shoot the messenger, here is why: News media (the fourth arm of our legal system) has repeatedly, consistently, and blatantly lied to us so frequently that a healthy distrust of today's institutions would almost be a good thing particularly how the words liberty and justice for all mean a hill of beans. Think about where we get our news from: It comes from a place that comforts us in one way or another. Some watch MSN, and some consume Fox. Others enjoy CNN, OAN, Sinclair, our local newspapers, and so forth. Instead of being the educated population we profess to be, a whole of people are gullible enough to fall for fake stories manufactured to gin up hysteria or suppress real time events. Of course, when rectifying this nation's original sin of slavery, the same folks would prefer to do a study (see HR40), kick the can down the road as their favored lawmakers further rig the game to what at worst becomes South Africa pre-1990s, or even outright deny the events leading to today's circumstances by minimizing and whitewashing history.
Remember, the oppressors will not arm you with the education necessary to overthrow them.

Whoever you choose between the first day of early voting and November 5, be certain that he or she best aligns with your personal values and is able to serve the people with dignity, sound mind, body, spirit, and judgment without castigating one group or another as inferior or begin World War III. We know the adage of "money can't buy me love " contrary to lobbyists and PACs selling their interests to the highest bidder - and the most extreme loudmouths - each season, but do we truly adhere to it?

All in all, we should be aware enough to remember life four years ago instead of clinging to bits and pieces of hysteria that show the absolute worst of us. As I have remarked several years ago and occasionally since, some folks are selfish enough to allow their own material gains supersede the greater good of all of us - and you don't have to look far to see who they are, as social media has provided them with a megaphone (for some) that needs to be taken away, and certainly presents a heart of deceit and malice alike as evidenced on the third Monday in January, amongst other times. However, I do appreciate the honesty. 
When it is all said and done, did we attempt to live my favorite verse in John 15:12 or was it all a ruse to maintain status quo without directly implying it? I'd love to sit down and engage in a conversation while smoking brisket and throwing down a couple of sides such as an unannounced dip or a favorite side item from the pits and grills. 2020 was only four relatively short years ago, and a time when most of us were witnesses to an illness that took friends and family members from us. I know a number of people who moseyed around unvaccinated and proud of it to eventually use it as an excuse to get ten days' paid time off from work, and to them, your stance is your stance. It also exposed glaring hypocrisies in the so-called patriotism masked [figuratively, and in the cases of a few, literal] of people who are genuinely disinterested in the truth that may very sully the names and reputations of their ancestors; a legal system that declines to demand accountability; and criminalizes the very existence of community for those seeking it the most by the not-so-discreet dogwhistles.
Don't we all? 
Dear Father, I pray that we are able to review the moments past with a critical eye to both advance Your loving kindness in action more than empty platitudes and recall what got us in the positions we are in today. Gird us up and protect our sanity and provide rest to the weary in this perilous hour that we continue to seek You first. Forgive us for placing our agendas above what you deem necessary; turn us around and mold us to be better than what we were just a moment ago. All other things we desire of You, Amen. 




Saturday, September 28, 2024

K.I.S.S.: Dub Shack BBQ Presents Honey Lime Wings

The best barbecue is often the meats kept simple such as salt and pepper beef briskets. If you need another example, keep reading below for the best party wings you'll eat this week and another superb sauce flavor from your friendly pitmaster. 
INGREDIENTS
Chicken wings
Avocado oil 
Big Poppa's Jallelujah Lime rub
Dub Shack BBQ’s Get Hot Honey sauce 

STEP ONE. We are using the K.I.S.S. philosophy; if you never knew what the acronym stands for, it is Keep It Simple Stupid. Trust me when I say I am guilty of violating that basic credo of life and cooking outdoors. Start by removing the chicken from the package and pat them dry; if any of the flats or drummettes have feathers, pluck them off and place in a medium-sized bowl. Add both the avocado oil and Jallelujah Lime to the pieces and mix thoroughly until all sides are coated in the rub. 
STEP TWO.  Light the grill. Today, I'm back to my beloved PK and really, there is no need for two-zone cooking as I am centering the charcoal briquettes (look, I'm using what is already in my shed. Be cool - when I'm up, I'll bring back lump charcoal instead for a quick cook. Once the grill reaches 350-400 degrees, place each flat or drum on the grill flipping at twenty minutes. Depending on the temperature, you might want to turn sooner than later. As chicken wings can easily handle 175 degree temperatures for doneness without sending anyone to the ER for undercooked bird, one would heed Bobby McFerrin and "don't worry, be happy". The trick to superb chicken wings is getting a good char without burning them. Pull around 185-190 degrees and serve after a five-minute rest.
STEP THREE. Remember the bottle of Get Hot Honey? You can go in either direction of serving it from a 2 oz cup and dry wings, or toss them in the newest DSB sauce. 

Enjoy!
In the course of thirty minutes, we have some bomb wings. Go outside and do some quick grilling before frying up some onion rings and fries as complimentary side items. Beyond the weekend, this can be a midweek dinner for some households - unfortunately, my own daughter is too picky and set on Ramen to know what she is missing. 

I'll keep trying. At least Caeli loves my pork chops.

Thank you all for reading this post and sharing great food among friends, family, coworkers, and people who simply like getting together for barbecue and more. Y'all be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Wednesday, September 25, 2024

Bacon Makes the World Go 'Round: Dub Shack BBQ Presents Bacon Wrapped Ravioli

Bacon makes the world go 'round.

Bacon makes the ravioli go down.

What is your friendly pitmaster smoking this time around?


If you guessed bacon, you're absolutely right. 

If you guessed ravioli, you're also right. Here's how bacon makes the world go 'round, and wrapping it around ravioli makes it not only a good snack to consume before the featured presentation is ready. I know enough of you who show up for the pulled pork and briskets only, so give me a fighting chance to let both meats rest before you eat us out of house and home.

Before I get into the rest of this recipe, thanks to Heath Riles (this year's ribs grand champion at Memphis in May and the dude who keeps my inner fat boy coming out for some dope combinations) for creating this recipe.

INGREDIENTS 
Regular, thin-cut bacon
Frozen cheese ravioli 
Fire and Smoke Society's Pork Perfect barbecue rub
Marinara sauce, for dipping

STEP ONE. Open the package of raviolis and set them out on a wire rack. [Oh, snap! Spray the rack with avocado or olive oil]. Next to that same rack, find that regular cut bacon and cut each strip in half: As much as we like bacon, be certain that you have enough pork to wrap around the pasta; otherwise, someone is making a trip back to the grocery store. Wrap each half-strip of bacon around each ravioli and feel free to season with Pork Perfect.

Why do we not use thick-cut bacon when we are smoking or grilling wrapped items? Because by the time thick-cut bacon is ready, the product wrapped around is is overcooked - if it is a lean protein such as turkey or deer, it will be drier than the last training class you went to at work. 

STEP TWO. Go outside and light your smoker to 325 degrees. Once there, leave the prepared food on the same wire rack and place it on the weapon. In my case, Junior gets the assignment since it did so well on the initial burn and seasoning session. In about an hour, the bacon should be cooked to doneness; bonus points if the cheese oozes out of the ravioli.
Say hello to Junior 

Thanks, Jason and Michelle

STEP THREE. Wait about ten minutes, serve with marinara sauce, and enjoy!

This is easily a Tailgating For Everyone recipe since it presents itself as party food for those block parties (Summer on Stivers '24 isn't happening, sorry), baby and wedding showers, family reunions, graduations, etc. that will empty a bowl and have guests asking for more. Go outside and cook something awesome this week! Thanks for reading this post: Show us what you're doing outside and enjoy the sunlight or smokehouse in the backyard! As always, be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Saturday, September 21, 2024

Mercy, Mercy, Me! Dub Shack BBQ Presents Prime Rib Sliders

Get ready to class up the tailgate even more than normal!

Our thirteenth wedding anniversary was recent, and since I had the prime rib I had smoked and put away in the refrigerator largely to be forgotten or eaten that weekend, I figured it was high time to repurpose one of those premier cuts of beef into something edible for the three of us to enjoy as a midweek meal. [Y'all are seeing this as a T4E recipe due to the time. -ACedA] 


INGREDIENTS 
One beef prime rib, sliced (this one was 5.5 lbs)
Swine Life BBQ's Mississippi Grit and Grind rubs 
Half an onion, sliced thinly
Two sticks of butter
Provolone cheese
Beef broth (au jus works as well)
Slider buns
Everything Bagel rub

STEP ONE. Using the leftover prime rib - and bonus points if it is boneless for this one time only, slice it as thinly as possible without going full paper thin as a slice of roast beef from a lowly eye of round can be. Next, slice the onion in half and further into the slimmer rings and set them aside briefly; in the meantime, melt one-half of a stick of butter before adding the onion to the hot skillet. Some people like using peppers or mushrooms and feel free to make it your own as these sliders are for the tailgate party; in this application, only the onions are needed at the moment. 
STEP TWO. As the onions are being sautéed, warm up the sliced beef in beef broth for no more than 30 minutes in the oven at 250 degrees because it will catch a blasting of heat in the very end. To reinforce the flavor, add a moderate shaking of both bottles of Swine Life BBQ's Mississippi Grit and Grind runs and allow them to play together in the oven.

Set aside for the build.

STEP THREE. Spilt the rolls in half and butter the bottom half following which add the Provolone cheese, the prime rib slices, those sautéed onions, and its crown. [Strictly optional: When you melt the second stick of butter to add to the top half of the slider buns, add a nice amount of Everything Bagel to the party and slather accordingly. Your attendees will thank you later. -Friendly Pitmaster] 

While we pretty up the sliders, return to the oven and set it to broil for approximately 30 seconds. Any longer, the top buns might burn and otherwise ruin the look of the best spread in the parking lot.

Serve warm after a fifteen minute resting period.

My thoughts: Man!

As we embark on the final Tailgating For Everyone season together, let us head outside to make good food and better memories. Barbecue does not have to be a great ordeal, and with a bit of effort, legends can be created. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Saturday, September 14, 2024

Struggle Season Still Tastes Good. Dub Shack BBQ Presents Bologna Burnt Ends

Entering Season 4 of the Tailgating For Everyone experience, I decided that this is the last campaign not too long ago. Although the food has been incredible and in some cases, the only reason folks read AD&AD, I simply just don't have the time. Maybe I should've told the meatlist first; they know exactly who they are and how we do it. As I test a hotter version of Get Honey, some sauces will be getting retired at the end of the year.
But we're here for bologna burnt ends, right? See how this moves you.

INGREDIENTS 
One chub of bologna
Fire and Smoke Society's Pork Perfect barbecue rub 
Razorracks BBQ's All Day Sweet barbecue rub 
Mustard as a binder
Your favorite BBQ sauce*
*The sauce is my Dub Shack BBQ’s The O.G. barbecue sauce; make it your own
1/2 stick of butter, cut into pats

STEP ONE. Remove the packaging and make a slit across the top no more than a quarter-inch deep to denote home. Slice into 1" thick as if bologna steaks are on the menu; following that, cube into 1x1" bites and set into an aluminum pan. Slather the mustard and All Day Sweet liberally to ensure all sides are covered. Place onto a wire rack and light up the smoker. 
Layer like a player 

STEP TWO. Bring the smoker of choice to 250 degrees, and use whichever wood you prefer (like most DSB pork recipes, I'm using apple wood - cherrywood is more than a suitable option). Once your cooking vessel reaches 250, bring the burnt ends from the wire rack to its smoke bath. Bologna is already been cooked a time or two, so the name of the game is reheating to a consistent color as we aren't reinventing the wheel today.

STEP THREE. In the miracle of time, the burnt ends look good BUT they aren't ready yet. Return them to the original pan along with brown sugar, half a stick of butter, and The O.G. sauce before the second voyage into smoke. Cover the pan with a sheet of aluminum foil and wait until they are super tender around 205 degrees internal. 
STEP FOUR. Let them rest for fifteen minutes and serve as a part of your charcuterie board.

Wanna know my thoughts? As good as it looks, this is for a recurring event my friends do annually - and sadly, I did not try one single bologna burnt end: You'll have to ask Heath how it turned out.

Bologna burnt ends are some really easy and affordable items for the charcuterie board, and in an ongoing theme of making barbecue  cheap again, the chub was only nine bucks at Walmart. I'd personally love to see brisket return to $1.97/lb., but that won't happen anytime soon. As always, thank you for reading this post and trying out something super easy and ridiculously awesome this weekend or whenever the mood to smoke meat strikes you. Y'all be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!

Sunday, September 1, 2024

Snacks Unlimited: Dub Shack BBQ Presents Smoked Cheez-Its

Want easy snacking anytime? You're going to want to try this.

(Credit to Malcom Reed of How to BBQ Right)
INGREDIENTS 
One box of Cheez-Its
One box of Goldfish crackers
Killer Hogs' The BBQ Rub
AC BBQ's Lemon Pepper rub
One stick of melted butter 
A few drops of Worcestershire sauce

STEP ONE. Load up a fullsize pan with Cheez-Its, Goldfish (or Penguins crackers, as I did) and fold them equally. You can also add Chex-Mix or cashews depending on the crowd - and yes, even M&Ms would be cool because of the hard shell. Because my daughter has a peanut allergy, I omitted the nuts but make this one your own. Shake a generous amount of both The BBQ Rub and Lemon Pepper over the crackers and set aside. 

STEP TWO. Melt a stick of butter and mix in both rubs along with Worcestershire sauce before folding into the mixture.
STEP THREE. If you haven't lit the smoker, go outside and do so NOW. Once your cooking vessel reaches 250 degrees, set the pan inside folding the crackers every fifteen minutes. The smoked Cheez-Its are finished at one hour or when the color is pronounced enough for your satisfaction.  Pull from the cooker, add one more shaking of The BBQ Rub, and set aside for fifteen minutes before serving. 

I bet you can't eat just one.

In the final season of Tailgating For Everyone, let me introduce you to my latest toy: Junior. 
Meet Junior. He cost me four wheels and the first item I smoked. 

Thanks to this week's taste testers - and neighbors - for sampling product and giving the thumbs up to do it again for all of you. Like them, I was surprised as to how well it took to pecan smoke - and it will likely become a neighborhood favorite possibly even supplanting smoked cream cheese as the appetizer of choice. Smoking Cheez-Its can be modified to your party's desires and personal preferences. Throughout this last dance, I will continue to use the following closing lines: 

Be blessed. 
Be safe. 
Be good to each other. 
Tell everyone that every day is a GREAT day for Dub Shack BBQ! 

Saturday, July 20, 2024

Frying Up Sticks

From Facebook: Worth trying out one day.

Fried Lemon Pepper Salmon Sticks

Ingredients:
For the Salmon Sticks:
1lb (450g) salmon fillets, skinless
1 cup all-purpose flour
2 tablespoons lemon pepper seasoning
1 teaspoon salt
2 eggs, beaten
Vegetable oil, for frying
For the Old Bay Blue Cheese Sauce:
1/2 cup blue cheese, crumbled
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
Instructions:
Cut the salmon fillets into long, thin strips resembling fish sticks.
In a shallow dish, combine the flour, lemon pepper seasoning, and salt.
Dip each salmon strip into the beaten eggs, ensuring it is fully coated.
Roll the egg-coated salmon strip in the seasoned flour mixture, pressing gently to adhere. Repeat with the remaining salmon strips.
Heat vegetable oil in a deep pan or skillet over medium-high heat. The oil should be about 2 inches deep.
Carefully add the coated salmon strips to the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3-4 minutes or until golden brown and crispy. Flip
half..