Georgia Magazine - August 2011 - (Page 26)

STUART BAESEL fer tenderloin to a clean aluminum roasting pan (discard marinade). Put pan in smoker and cook for about 1-1/2 hours, or until the internal temperature at center of tenderloin reaches 155 degrees. Transfer tenderloin to a cutting board and let rest for 10 minutes. Cut tenderloin crosswise into 1/2-inch-thick slices and serve. Serves 6. onion, garlic Black-eyed peas, seasoned with ved up alongside a beef rib and rosemary, are ser in Decatur. sandwich at Community BBQ Alabama natives Danny and Larry Williamson looked and looked around their native state for a location for a restaurant, but on a lark drove to Atlanta and found what now is the original Marietta Williamson Bros. BBQ. Two other locations are in Douglasville and Canton. # Williamson Bros. BBQ Cole Slaw 1 head cabbage, chopped medium ﬁne 1/4 cup ﬁnely chopped onions 1 cup mayonnaise 3 tablespoons sugar Salt, to taste # South Carolina’s fond- barbecue wizards on both sides of his family. Myron Mixon’s Beef Tenderloin From “Smokin’ with Myron Mixon” (Random House, Ballantine Books: May 2011), Mixon writes: “Beef tenderloin is an expensive, delicate cut of meat that has been blessed with a lot of natural ﬂavor. My thinking is that it needs only a little enhancing, not a total makeover. That’s why I don’t recommended injecting it. Instead I marinate it, just to add some ﬂavor. One last detail: Beef tenderloin is tender to start with, and overcooking turns it tough. I repeat: Do not overcook this meat … If rare to medium-rare ain’t your bag, move on and cook a sirloin.” 1 (2-3/4- to 3-pound) beef tenderloin roast 4 cups beef broth 1/2 cup distilled white vinegar 1 cup (packed) dark brown sugar 1 (12-ounce) can Coca-Cola ness for hash served over rice as a barbecue side dish appears here and there along Georgia’s coast. Brinson’s BBQ serves a good one, but this version is from Sconyers Bar-BQue in Augusta. Sconyers Bar-B-Que’s Georgia Hash 2-1/2 pounds pork picnic, cut into manageable pieces 1-1/4 pounds bone-in beef chuck, cut into large pieces 1-1/4 pounds chicken pieces Water, to cover meats 1-1/4 pounds diced peeled potatoes 1-1/4 pounds diced peeled onion Tomato paste or diced tomato, to taste Salt, freshly ground black pepper and red pepper, to taste Hot cooked white rice Place chopped cabbage and onions in a large bowl. In a separate bowl or glass measuring cup, mix mayonnaise with sugar and salt. Combine with cabbage and onions. Chill before serving. Serves 8. A second helping! web exclusive For more barbecue hot spots, the scoop on barbecue sauces and side dishes, a list of don’t-miss barbecue dishes served up around the state, upcoming festivals and more delicious recipes, see “A second helping” on page 26A of the August 2011 digital edition, online at www. georgiamagazine.org. web exclusive Using a clean kitchen towel or paper towels, pat tenderloin dry. Mix broth, vinegar, brown sugar and Coca-Cola together in a large roasting pan. Submerge tenderloin in marinade, cover and refrigerate overnight. When ready to cook tenderloin, heat a smoker to 275 degrees. Trans26 In a large stock pot, place pork picnic, beef chuck and chicken; cover all with water. Bring to a boil, and simmer until meat falls off the bone. Stir occasionally. Remove from heat, strain meat and reserve broth. In a clean, large stock pot, place broth, diced potato and diced onion. Bring to a boil, and while this is cooking, remove bones from meat. Chop meats and add back to stock pot with potatoes and onions. Add tomato paste or diced tomatoes to taste, and season to taste with salt, freshly ground black pepper and red pepper. Cook until desired thickness is achieved. Serve hot over cooked white rice. Serves about 10. More online at www.georgiamagazine.org Bonus recipes online include: • The Butcher’s Market Beef Brisket “Cocktail” • Thumbs Up Smokehouse Baked Beans • Chef Yann Chupin’s Coca-Cola BBQ Sauce • Smoke Rings BBQ’s Cucumber, Tomato & Onion Salad • Community BBQ’s Black-Eyed Peas • Brinson’s BBQ’s Mashed Potato Salad • Williamson Bros. BBQ Baked Beans • Alabama White Barbecue Sauce • Moe’s Original Bar B Que’s Marinated Slaw • Jim ’N Nick’s Smoked Sausage & Pimento Cheese Appetizer • Savannah Red Rice GEORGIA MAGAZINE http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2011

Georgia Magazine - August 2011
Table of Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia's Energy Outlook
Southern speedsters
From humble to highfalutin
Second helping: Barbecue
Around Georgia
My Georgia
Snapshot
Snapshot Submissions
Meet legendary NASCAR driver Rex White
The history of Lake Lanier
Gardens plant of the month; Liberty notes
Energy-efficiency tips

Georgia Magazine - August 2011