Deep South Dining
Deep South Dining: The Tailgate Show
Tailgating in the South is less about the football game than it is a time to fellowship and eat some really good food. All tailgates are not created equal but no matter the school or size of your tent, you should always bring your A game. Today on the show Malcolm and Carol welcome Patrick Bradley (Nuttin Butt Smoke Catering) and Barin Von Foregger (Grillax) to talk about the tailgating experience at Jackson State University and The University of Mississippi. Everything from barbecuing at the stadium to the struggle of not being able to cook on site. Represent your school and send in your best tailgate recipe to email@example.com .
Beef tenderloin is a smoked dish that can wow even the most finicky of gameday crowds. Wrapped in bacon and sliced into medallions can be eaten as-is, or thrown onto a Southern yeast roll or Hawaiian roll and topped with a horseradish mayo that will make you slap someone. These are so good, some may opt to skip the game.
- Fire up your smoker and bring the temp to 275 degrees.
- Season the outside with Salt, Pepper, Garlic (fine grind) and a layer of Montreal Steak Rub (coarse salt, pepper, garlic). This combo brings a savory element that’s great with beef.
- Wrap the outside with slices of thin-cut bacon.
- Add a chunk of pecan wood to the hot coals and place the beef tenderloin on the cooking grate.
- Tenderloin is best served rare to medium rare, so shoot for for 125 degrees by using a Thermoworks Thermapen MK4..
Country Ribs are the hidden gem of tailgating, a meaty cut of pork (not really from the ribs) that comes from the shoulder. Grill these up with your favorite rub and then slice into small nuggets. Refrigerate and it’s ready for Gameday. Table it with your favorite Q sauce and toothpicks. These are really good in tortilla wraps, too.
Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade.
- 4-6 country ribs
- 3 Tbsp Rubbin Right Honey Bourbon Rub
- 4 blocks Wildwood Grilling Hickory
- Prepare Honey Bourbon Country Ribs by washing under cold water and pat-drying with paper towel.
- Coat all sides of pork with Honey Bourbon rub.
- Set up your charcoal grill for indirect cooking. Bring to 375 degrees.
- Place all pork ribs on the indirect side of heat and cover for 15 minutes. This will allow the spices and rendered fat to meld.
- Uncover grill and place the ribs directly over the coals for 3-4 minutes to sear.
- Return the ribs to the indirect side and cover for another 35 minutes, or until the ribs read 185 degrees on the Thermoworks Thermapen MK4.
PB&J Chicken Satay
Chicken Satay is skewered chicken cubes marinated (pepper jelly and soy sauce) and then grilled. This is outstanding for tailgating, as they are perfect for dipping. A peanut sauce is fabulous for this and is easy to create and transport to The Grove.
- 1/4 cup Braswell’s red pepper jelly
- 1 1/2 tsp. soy sauce
- 1/8 tsp. ground coriander
- pinch ground ginger
- 1 garlic clove, minced
- about 2 lbs. chicken tenderloins (about 7 pieces), cut into 1″ cubes
- 3 Tbsp. natural creamy peanut butter
- 3/4 cup canned unsweetened coconut milk (top white part only)
- 2 1/2 tsp. soy sauce
- 2 Tbsp. chicken broth
- 1 garlic clove, minced
- 1/2 tsp. finely grated yellow onion
- 1 1/2 Tbsp. dark brown sugar
- 1 tsp. lime juice
- Mix the first five ingredients together in a medium bowl. Spoon a few tablespoons of the marinade in a small bowl and set aside.
- Toss the cubed chicken in the marinade. Cover and refrigerate for 1 to 2 hours.
- Meanwhile, soak 7 long wooden skewers in water for 30 minutes.
- For the peanut sauce, whisk together all of the ingredients in a small bowl. Set aside. Makes about 1 1/4 cups.
- After the chicken has marinated, skewer the chicken cubes close together on the skewer.
- Heat the outside grill. If using a grill pan, heat over medium to medium-high heat. Grease the grill or grill pan. Cook the skewered chicken for 3 to 4 minutes on each side or until done. Use an instant read thermometer, like a Thermoworks Thermapen MK4 to check the internal temperature is at least 165 degrees.
- Transfer to a serving plate. Lightly brush the reserved marinade over the chicken. Serve the chicken satay with the peanut sauce.
Flat Iron with Chimichurri
· Coat steak with coarse rub and sear over high heat, and then move to cool side until medium rare.
· Slice thinly and add to a portable dish and refrigerate.
· Serve with Chimicurri alone or inside tortillas.
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 3–4 garlic cloves, thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp. kosher salt, plus more
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 Tbsp. finely chopped oregano
- ¾ cup extra-virgin olive oil
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Remove meat from marinade, pat dry, and grill.
Grilled Shrimp Cocktail
Skewer up the Gulf shrimp and place in long baking dish. Cover with marinade (olive oil, garlic, s&p).
After 20 minutes, you can add them to the grill over medium high heat to add a little char and cook shrimp through, about two (2) minutes.
You can refrigerate these (remove skewers) and take to the ball game and serve with cocktail sauce.