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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"


Wesley's Cookout with the King

Wesley's Cookout with the King

Hello everyone. It seems Memorial Day is upon us. I myself will still be at the baseball field. This is getting to be a little too much. I long for the days of leisure by the pool with my refrigerator full of beer. Good news is that my brother’s wife is having a baby on Saturday. I think a little celebration is in order. Come to think of it, I’ll have a cook out. Don’t call this a barbeque. Barbeque is a noun, not a verb, meaning a food, not a cooking method.

I’ve written in the past of Memphis and the pig bus Evi and I rode on. Thank goodness that memory has been erased by now, but I do still have an affinity for Memphis barbeque. I think we’ll have Memphis style ribs along with all the trimmings. Perhaps there will be an Elvis sighting or two. Maybe we’ll have an Elvis look alike party. I think so. My crowd is game for stuff like that.

Everything in this menu can be done in advance to leave you only tending the grill with the ribs. My suggestion, don your bathing suit and swim before you eat. It could be a tad bit embarrassing after this meal! Also, serve some kind of ice cream for dessert. There are plenty of recipes on the site or do the easy thing and buy it. Elvis would love this meal.

Wesley’s Memorial Day Cookout

Memphis Style Ribs

No Stir Coleslaw

Crock Pot Baked Beans

Classic Potato Salad

Memphis Style Ribs:

For the ribs and rub:

6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spare ribs)

1/4 cup paprika

1 1/2 tablespoons freshly ground black pepper

1 1/2 tablespoons firmly packed dark brown sugar

1 tablespoon salt

1 1/2 teaspoons celery salt

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dry mustard

1 1/2 teaspoons ground cumin

For the mop sauce (optional):

2 cups cider vinegar

1/2 cup yellow ballpark mustard

2 teaspoons salt

Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Combine the ingredients for the rub in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, and then transfer the ribs to a roasting pan. Cover and let marinate, in the refrigerator, for 4 to 8 hours.

Set up the grill for indirect grilling. That means turn on one side of a gas grill to medium, or place all coals on one side a light to medium.

When ready to cook, oil the grill grate and arrange ribs on non heated side, cover and cook for one hour. Meanwhile prepare the mop sauce. Mix it all together. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce. Continue cooking and basting for 30 minutes to an hour or until the meat has shrunk back from the tips of the bones and is tender.

No Stir Coleslaw:

1 large head cabbage

1 large sweet onion, thinly sliced

1 large green pepper, thinly sliced

2 carrots, shredded

1/2 to 1 cup sugar

3/4 cup vegetable oil

1 cup vinegar

1 teaspoon dry mustard

1 teaspoon celery seeds

Salt to taste

Shred the cabbage and place in a large bowl. Layer the onio9n, bell pepper and carrots over the top of the cabbage. Sprinkle with sugar; do not stir.

Combine the oil, vinegar, dry mustard, celery seeds and salt in a saucepan and mix well. Bring to a boil over medium heat. Pour immediately over the vegetables; do not stir. Refrigerate, covered, for at least 4 hours before stirring and serving.

Crock Pot Baked Beans:

1 (16 oz) package Great Northern or small white beans, rinsed and picked over

8 cups very hot water

1/3 cup dark rum

1/2 cup molasses

1/3 cup packed brown sugar

2 teaspoons dry mustard

1 medium onion, chopped

1/4 teaspoon freshly ground pepper

1/4 pound salt pork, chopped

In a large pot, combine the beans and 6 cups of the water. Heat to boiling on top of the stove over high heat. Reduce the heat to medium and cook 10 minutes; drain.

Add the beans to a 3 1/2 quart electric slow cooker. Add the remaining 2 cups hot water, the rum, molasses, brown sugar, mustard, onion, pepper, and salt pork. Mix well.

Cover and cook on high heat setting 5 to 6 hours, or until the beans are tender. Season with salt to taste and serve.

Classic Potato Salad:

8 cups unpeeled red skinned potatoes, boiled and chunked

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons white wine vinegar

Salt, to taste

Pepper, to taste

Dash red pepper

1/2 cup parsley, chopped

1/4 cup chives, chopped

1/2 cup lemon mayonnaise ( add lemon juice to mayo)

1/2 cup plain yogurt

Black olives, sliced, as garnish

Cut still warm potatoes into chunks. Place in mixing bowl with onion and garlic. Season with olive oil, vinegar, salt, pepper, and red pepper. Toss to coat. Cover. Refrigerate until chilled. Mix in parsley and chives. Mix together mayo and yogurt. Add to potato mixture. Toss to coat. Adjust seasonings. Place sliced olives on top as a garnish.



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