Georgia Magazine - August 2011 - (Page 26D)

Cornbread Texas toast and marinated slaw are among the side dishes you’ll find at Moe’s Original Bar B Que. [See slaw recipe on page 26C.] In a 1-quart pot, bring to a boil apple cider vinegar, mustard powder, celery seed, sugar, salt and vegetable oil. Let cool for a bit before pouring over slaw mix. To prepare slaw, cut bell pepper and red onion into 1 in 4-inch slices. Core and slice cabbage as thinly as possible. Pack half the cabbage into a bowl and add half of the bell peppers and red onion. Then sprinkle with 1 cup sugar and repeat the same process, adding the rest of the cabbage, bell peppers, red onion and sugar. Pour cooled dressing over slaw mix. Note: For best results, let it sit overnight mixed and then serve on top of pulled pork as a sandwich. thoroughly. Chill until ready to create appetizers. For the appetizers, build the desired number of pieces by spreading 1 tablespoon of pimento cheese on a saltine. Place 1 slice of Hot Link on the pimento cheese and 1 slice of serrano pepper on top of the sausage slice. Drizzle about 1/2 teaspoon of barbecue sauce on top for garnish. Serve immediately. Alternatively, set out the elements of the appetizer and let each person assemble his or her own to taste. Along Georgia’s coast, Savannah Red Rice may be offered as a side item with barbecue. It’s equally happy accompanying shrimp, chicken or any other protein. on a paper towel; reserve. In fat remaining in pan, cook onion, bell pepper, celery and garlic until onions are soft. Add rice and stir until it is translucent and coated in fat. Add tomato puree and diced tomatoes along with their juice; mix well. Add stock and make sure rice is covered; bring to a boil. Add paprika, turmeric and season to taste with salt and freshly ground black pepper. Cover pan and bake rice for 25-30 minutes, or until all liquid is absorbed and rice is tender. Serve immediately. Serves 10. Note: Applewood smoked bacon from Pine Street Market in Avondale Estates or Broadbent’s bacon ends available from the catalog are both excellent to use in this dish. Check the website, www.broadbenthams.com, or call (800) 841-2202 or (270) 388-0609. White barbecue sauce is one of those few dishes you can trace back to an individual: Big Bob Gibson, one of the legendary Alabama pit masters of times past. There are many ways to make it, but mayonnaise is the base for all of them. You’ll find it mostly in Eastern Alabama, down to and inside the Florida Panhandle. In Atlanta, you’ll find it at Fox Bros. and Moe’s Original Bar B Que, which specializes in Alabama-style barbecue. COURTESY MOE’S ORIGINAL BAR B QUE # # Jim ‘N Nick’s Smoked Sausage & Pimento Cheese Appetizer Pimento Cheese 1 pound grated Cheddar cheese 1-1/4 cups mayonnaise 1/2 teaspoon Tabasco sauce 1/2 teaspoon cayenne pepper 10 ounces fire-roasted red peppers cut into 1/4-inch dice Appetizer Saltine crackers Jim ‘N Nick’s Hot Links, sliced into 1/2-inch rounds Serrano peppers, sliced 1/8 inch thin Jim ‘N Nick’s Barbecue Sauce # Alabama White Barbecue Sauce 2 cups mayonnaise 1/4 cup apple cider vinegar 2 tablespoons lemon juice 1/4 cup white rice vinegar Sriracha, to taste Worcestershire sauce, to taste Freshly ground salt and black pepper Savannah Red Rice 1 cup chopped bacon ends 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/2 cup chopped celery 6-7 large garlic cloves, peeled, minced 2 cups medium-grain rice 1 (10.5-ounce) can tomato puree 1 (14.5-ounce) can diced tomatoes 2 cups chicken stock or vegetable stock 1 tablespoon Hungarian paprika 1/2 teaspoon ground turmeric Salt and freshly ground black pepper, to taste Make pimento cheese by combining cheese, mayonnaise, Tabasco, cayenne pepper and red peppers in a mixing bowl; stir to combine 26D Preheat oven to 350 degrees. In a large, shallow cast-iron or stainlesssteel pan fitted with a lid, render chopped bacon. Remove and drain More online at www.georgiamagazine.org Place mayonnaise in a large glass container. Add apple cider vinegar and lemon juice; stir to combine. Add white rice vinegar and stir again. Add lemon juice, still stirring. Add Sriracha and Worcestershire sauce to taste. Season to taste with freshly ground salt and freshly ground aromatic black pepper. Serve with smoked chicken or brisket. Makes about 2 cups. GEORGIA MAGAZINE http://www.broadbenthams.com 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

Georgia Magazine - August 2011 - Georgia Magazine - August 2011 (Page Cover1)
Georgia Magazine - August 2011 - Georgia Magazine - August 2011 (Page Cover2)
Georgia Magazine - August 2011 - Georgia Magazine - August 2011 (Page 3)
Georgia Magazine - August 2011 - Table of Contents (Page 4)
Georgia Magazine - August 2011 - Viewpoint (Page 5)
Georgia Magazine - August 2011 - Mailbox (Page 6)
Georgia Magazine - August 2011 - Picture This? (Page 7)
Georgia Magazine - August 2011 - Georgia News (Page 8)
Georgia Magazine - August 2011 - Georgia News (Page 9)
Georgia Magazine - August 2011 - Georgia News (Page 10)
Georgia Magazine - August 2011 - Georgia News (Page 11)
Georgia Magazine - August 2011 - Calendar (Page 12)
Georgia Magazine - August 2011 - Calendar (Page 13)
Georgia Magazine - August 2011 - Calendar (Page 14)
Georgia Magazine - August 2011 - Calendar (Page 15)
Georgia Magazine - August 2011 - Currents (Page 16)
Georgia Magazine - August 2011 - Currents (Page 17)
Georgia Magazine - August 2011 - Georgia's Energy Outlook (Page 18)
Georgia Magazine - August 2011 - Southern speedsters (Page 19)
Georgia Magazine - August 2011 - Southern speedsters (Page 20)
Georgia Magazine - August 2011 - Southern speedsters (Page 21)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 22)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 23)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 24)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 25)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 26)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26A)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26B)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26C)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26D)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26E)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26F)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26G)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26H)
Georgia Magazine - August 2011 - Around Georgia (Page 27)
Georgia Magazine - August 2011 - Around Georgia (Page 28)
Georgia Magazine - August 2011 - Around Georgia (Page 29)
Georgia Magazine - August 2011 - Around Georgia (Page 30)
Georgia Magazine - August 2011 - My Georgia (Page 31)
Georgia Magazine - August 2011 - My Georgia (Page 32)
Georgia Magazine - August 2011 - My Georgia (Page 33)
Georgia Magazine - August 2011 - Snapshot Submissions (Page 34)
Georgia Magazine - August 2011 - Snapshot Submissions (Page 34A)
Georgia Magazine - August 2011 - The history of Lake Lanier (Page 34B)
Georgia Magazine - August 2011 - Gardens plant of the month; Liberty notes (Page 34C)
Georgia Magazine - August 2011 - Energy-efficiency tips (Page 34D)
Georgia Magazine - August 2011 - Energy-efficiency tips (Page Cover3)
Georgia Magazine - August 2011 - Energy-efficiency tips (Page Cover4)
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