Category: misc

boudin’ blanc

Boudin’ Blanc

From the kitchen of Kevin Taylor, the BBQ Guru

1 (2 1/2 pound) pork butt
1 (2 1/2 pound) chicken, ground
2 1/2 teaspoons kosher (coarse) salt
2 1/2 tablespoons white pepper
2 1/2 cups onions, minced
4 tablespoons butter
2 eggs
1/4 bunch parsley, fresh
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon cinnamon
2 1/2 cups rice, cooked

Melt butter and saut



From the kitchen of Kevin Taylor, the BBQ Guru

This is a sausage that is indigenous to a very small geographic location. The Iron Mountain, Michigan area is populated by many Italians that settled here. These Italians came from the Northern regions of Italy, around the Austrian border, and their cooking was greatly influenced by Austria and France. Northern Italian cooking is quite different than the more popular Sicilian (Southern) cooking. It has sweeter sauces and most of the recipes do not use fennel. This is a sausage that I grew up with and upon leaving found that it is nowhere to be found. So, I had to learn to make it myself. It is rather unique and I am sure you probably never tasted anything quite like it. Hope you enjoy it!

1 (6 pound) pork butt
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 to 1 cup dry red wine
6 garlic cloves
1 cinnamon stick
1 clove

Have the pork coarse ground and DO NOT have fat trimmed (you want about 25% fat). Put through the meat grinder TWICE.

Mix the following ingredients together: salt, pepper, cinnamon, nutmeg and allspice. Work into ground pork with your hands.

Combine wine, cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.

Strain this mixture, reserving the liquid and work the liquid into the meat.

Let meat season in refrigerator for 2-3 days.

Some serving suggestions
You can make this into links or leave in bulk. We use it in all of our Italian cooking

mom’s old fashioned homemade mustard

Mom’s Old Fashioned Homemade Mustard

From the kitchen of Kevin Taylor, the BBQ Guru

1/2 cup dry mustard
1/2 cup cider vinegar
1/2 cup granulated sugar
1 egg, beaten
1 teaspoon cornstarch
1 cup mayonnaise (NOT Miracle Whip)
Dash of salt

Mix mustard with vinegar and refrigerate overnight.

Bring to room temp and cook with beaten egg, sugar, salt and cornstarch. Cook slowly, stirring constantly, till boils and thickens. Cool.. add mayo…refrigerate.

south carolina gold

South Carolina Gold (HOT!)

From the kitchen of Kevin Taylor, the BBQ Guru

I make my own habanero powder.

3/4 cup mustard
3/4 cup red wine vinegar
1/2 cup sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon habanero powder
2 teaspoons salt
2 teaspoons pepper

Mix together and simmer for 30 minutes.

nona’s spaghetti sauce

Nona’s Spaghetti Sauce

From the kitchen of Kevin Taylor, the BBQ Guru

Here is one straight from Italy. My Nona taught us this one…very simple yet so tasty. The secret is the pork. I use whatever cheap pork is around…chops or country ribs are very good, or steaks, etc. Enjoy!!

2 large pork chops
1 pound ground beef
2 garlic cloves, minced
2 medium onions, minced
4 small cans tomato sauce
4 small cans tomato paste
2 small cans water
1 tablespoon oregano
1 teaspoon rosemary
Pinch of sugar

Brown meats, onions and garlic. Add remaining ingredients. Simmer for 3 hours.

This easily doubles and triples and quadruples and quintuples and…you get the idea!

grilled bananas

Grilled Bananas

Look for bananas that are slightly green on the ends…they will stand the heat much better.

In a saucepan, melt 1/2 stick butter and add 1/2 cup granulated sugar, 2 tablespoons fresh lime juice and 1 teaspoon cinnamon. You can do this on the grill if the pan has a heatproof handle.

Peel 4 bananas and brush with about 1/4 of the butter mixture. Keep the rest for later.

Grill these bananas over medium heat for about 2-4 minutes and turn them once. You are looking for some grill marks on them. After grilling, slice them and add these to the remaining butter sauce. Then you need to put that back on the grill (the whole pan with the bananas and the butter sauce) and cook until heated through….about 5 minutes.

Now you can get real fancy if you so choose…..OR just serve this over ice cream. I like to add a little flamb

ice cream sandwiches

Ice Cream Sandwiches

You want chocolate???? You GOT chocolate!! LOL

These are the biggest hit at my children’s parties….

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher (coarse) salt
1 1/4 cups unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract

Combine the flour, cocoa, baking soda and salt. Sift together onto a piece of wax paper. Set aside.

Beat butter, sugar and vanilla extract until well blended. Add eggs one at a time, beating after each addition. Mixture may look curdled at this point…that is fine.

Add the dry ingredients, stir together. Cover and cool for 1 hour in refrigerator.

Place chilled dough on work surface and divide in 2. Roll each half into a log 2-inches in diameter. This dough can be frozen or you can store in the refrigerator for about a week.

When ready to bake, preheat oven to 350 degrees F. Spray cookie sheets. Cut the logs into 1/3-inch thick rounds.

Place 2 inches apart on cookie sheets and bake 10-11 minutes. These will puff up but will then contract when cooling. Allow to completely cool.

Soften your ice cream slightly and construct sandwiches. Place back in freezer for about an hour to harden.

chocolate tweed cake

Chocolate Tweed Cake

From the kitchen of Kevin Taylor, the BBQ Guru

This is one I discovered during my early cooking endeavors. Notice the first ingredient…that’s right mashed potatoes! You must try this. It is very rich and you can’t tell it is made with potatoes. Truly one of my favorite desserts.

2 cups mashed potatoes
3/4 cup butter
2 1/4 cups granulated sugar
3 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 ounces unsweetened chocolate, grated

Preheat oven to 350 degrees F. Grease AND flour baking pan.

Beat together butter and sugar. Beat in potatoes (make sure they are cool) and eggs, one at a time. Mix flour, baking powder, salt, cream of tartar and all the spices. Add flour mixture and milk to potato mixture, alternating and blending after each. Stir in chocolate. Bake for 50 minutes. Let cool and glaze (dissolve 3 tablespoons water in 1 cup powdered sugar).

kc baked beans

KC Baked Beans

From the kitchen of Kevin Taylor, the BBQ Guru

This is the bean recipe I used in Michigan. This can also be made with pork and beans.

28 ounces baked beans
3/4 cup BBQ sauce
1/2 cup dark brown sugar
1 medium tart apple, chopped, peeled
2 tablespoons golden raisins
1 cup onions, chopped
3 slices crisp bacon, chopped
4 ounces BBQ trimmings
1 teaspoon sesame oil

Use your choice of baked beans. I use the Bush’s with Onions and then skip the onions in the recipe. Also, use your favorite BBQ sauce. For the BBQ trimmings, you can use any leftover pork or beef. You can also substitute 2 tablespoons of bacon drippings in place of the 3 strips of bacon.

Mix all together and cook for 1 hour at 350 degrees F.

I cook these in the pit for about 3 hours at 225 degrees F. Place them underneath the other meats you are cooking so the drippings are caught in the beans!!

kevi’s baked beans

Kevi’s Baked Beans

From the kitchen of Kevin Taylor, the BBQ Guru

Well, this is the new bean recipe that we will use in our contests this year! Wish us luck!

2 pounds navy beans
1/2 pound bacon
1 small onion, minced
1 can tomato soup
1 can water
1 cup light brown sugar
1/4 cup molasses
1 teaspoon dry mustard
2 tablespoons vinegar

Soak beans overnight.

Drain and boil in fresh water until tender.

Cook bacon till crispy and crumble. Set aside.

Add onion and cook. Add other ingredients and simmer for 5 minutes.

Add beans and sprinkle bacon bits on top and let stand overnight.

Bake at 300 degrees F for 3 1/2 hours. Do not stir too often, otherwise the beans will get mashed.