Some of the best things in life are free. The HawgFather will share all of his recipe's (with the exception of our proprietary "MAX Q". This dangerous knowledge is only shared with other HawgFathers. Based on a southern upbringing with worldwide travels later in life, some of these dishes vary with hints of mild carribean, central american, middle eastern and far east influence. Back home the HawgFathers are influenced by Momma, Justin Wilson, and of course Rachael Ray.
Below are a few tried and tested culinary delights, that always please even with minor modifications. Feel free to take a little liberty with them and make them your own.
As always, feel free to ask a HawgFather if you have his number.
Combine the following ingrediients in a large pot:
1 fully cooked (BBQ'ed or Grilled) broiler chicken or about 3 1/2 pounds chicken parts
3 1/2 pounds of fully cooked BBQ pulled Pork with BBQ sauce (equal to chicken)
1 quart of Beef Broth
1 1/2 teaspoons salt
1 large can (28 oz) crushed tomatos
2 cans lima beans
3/4 cup chopped onion
2 cups shoe peg corn kernels
3 tablesponos of garlic powder
3 tablespoons of mustard powder
3 tablespoons of black pepper
1/8 teaspoon ground red pepper
3 tablespoons of worcestershire sauce
Bring to a low boil then simmer and serve
Take two dozen fresh white ears of corn still in husk. Do not shuck, only trimming excess silk.
Place in a tub basin, sink or cooler covered in water.
Add one tablesooon of salt per gallon of water
Place a heavy pan on top of ears to completely submerge them and soak'em for 1 hour
On a hot grill, directly over the coals, grill till charred on all four sides. Husks will be at least 60% light brown and 30%t black with only about 10% green showing. Reduce heat and continue cooking for an additional 20 minutes (no more charring)
When you are ready to serve have a designated shucker with clean handtowel to shuck for each guest. (They will be extremely hot and all silk will easily be removed) Season with butter and black pepper to taste.
1 1/2 cups mayonnaise
4 tablespoons sugar
2 tablespoon Dijon mustard
2 tablespoon horseradish
2 teaspoon salt
4 teaspoons black pepper
4 tablespoons white vinegar
2 head cabbage, cored, tough leaves removed and shredded
4 carrots, shredded
1 red apple, chopped with skin on
Toss all ingredients together in a large bowl. Cover and refrigerate for1 hour.
2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
2 eggs
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp cheddar
8 ounces shredded white jack cheese
Directions
Preheat oven to 325 degrees F.
Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes..
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon freshly cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon salt
2 tablespoons canola oil
Combine all the ingredients in a medium bowl and reserve for mopping.
Chris's Pork Butt Rub
from CJ's Backwoods Bar and Grill
2 cups brown sugar
3/4 cup salt
1/4 cup chili powder
1 teaspoon onion powder
1 teaspoon celery powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground oregano
1 teaspoon paprika
1 teaspoon emon pepper
1 teaspoon black pepper
1 teaspoon crushed red pepper
Mix thoroughly and store in air tight container in a cool, dry place.
This will make a wonderful bark on pork butts.
Keith's KC Rub
from H-Troop BBQ
1/3 cup paprika
3 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons ground basil
2 tablespoons red pepper
1 tablespoon black pepper
Mix thoroughly and store in a cool, dry place.
J-Buck's Memphis Rub
from Confederate Q
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
Mix thoroughly and store in air tight container in a cool, dry place.
Higdog's Hail-Fire Rub
from C.R. Butts BBQ
1/2 cup paprika
1/4 cup black pepper
1/4 cup white pepper
3 tablespoons salt
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoon cayenne
1 tablespoon habenero
1 tablespoon coriander
1/2 tablespoon tamerind
Mix thoroughly and store in air tight container in a cool, dry place.
When applying all rubs, wash and pat dry meats. Optional on pork, spread and even thin layer of French's mustard. Finally spread rubs evenly on prepared meats and let sit until the rub appears moist..
