New Orleans Original Firehouse Backdraft BBQ & Butt Rub
6 lbs pork shoulder
2 cups mango nectar
1 cup Backdraft BBQ & Butt Rub
2 tbs bacon fat
12 tbs liquid smoke
1 cup molasses
1/3 cup apple cider vinegar
Salt to taste
Inject pork with 1 cup of mango nectar. Encrust with 1 cup of Backdraft BBQ & Butt Rub. Place in Ziploc bag and marinate overnight in the refrigerator. Heat 2 tbs of bacon fat in a pan. Brown meat on all sides. Remove from heat. Deglaze pan with another cup of mango nectar. Pour drippings into a Crockpot. Add liquid smoke. Put pork into Crockpot on low setting. Cook 8 hours or until meat shreds easily. Remove and let meat cool. Shred with 2 forks and remove bone. Add molasses and apple cider vinegar to the juices remaining in the Crockpot to dissolve. Put meat back in and simmer covered for 1 hour. Check taste for salt. Serve with Alabama White Sauce on your favorite bun. Enjoy!
Alabama White Sauce Recipe
1 1/2 cups of store bought mayo
¼ cup apple cider vinegar
2 tsps prepared horseradish
1 tbs fresh lemon juice
2 tsp kosher salt
1 tsp fresh ground black pepper
½ tsp cayenne
3 tbs of white cane syrup
Put all ingredients in a bowl and whisk together. Cover and let sit overnight. Do not use homemade mayo because it turns out too runny. Alabama White Sauce is also great on French fries!
New Orleans Original Firehouse Flashover Seasoning is now available at Sexton’s Seafood Market in Destin! Be sure to get your jumbo head-on shrimp there and pick up a bottle of Flashover to make yourself some New Orleans-Style Barbeque Shrimp for dinner tonight!!!
This is another variation on a brunch theme-type of appetizer. I used to make deviled eggs the way mom made them and everybody seemed to enjoy them. Most people make deviled eggs with a sweet flavor but my mom had a different slant on them that made them stand out. She always served them around the holidays at home. But firefighters work every day of the week all year round. With that said, I always made them around the holidays too, even if I was at work.
One day I saw my wife eating salmon with red onion and capers on toast points at a jazz brunch. She topped them with sliced boiled eggs. That’s where the inspiration came from.
I went home to experiment with the salmon deviled egg idea and finally tested out my new eggs on the guys at work. When they disappeared in just a few minutes, I knew I had something that needed to be included in my book. Whenever we are invited to a pot-luck reception or brunch, these are one of my most requested items. It’s a perfect little bite-sized package!
Smoked Salmon Deviled Eggs
1 dozen eggs (hard boiled and peeled)
6 ounces of Nova smoked salmon (chopped small)
1 heaping tablespoon of capers (finely chopped)
1 heaping tablespoon of red onions (finely chopped)
1 large clove of garlic (finely chopped)
½ cup of Hellmann’s mayonnaise
Pinch of kosher salt
3 or 4 turns of freshly ground black pepper
Chop the salmon into very small pieces and place them in a bowl. Don’t use a food processor. It just doesn’t work. Get out the trusty old knife and do them by hand. It only takes a second.
Add all of your other ingredients, except the eggs, into the bowl with the chopped salmon. Fold them all together and cover. Place the bowl in a refrigerator for the time being.
Hard boil one dozen eggs. When they are cool, peel them and cut them in half lengthwise. Place the whites on a platter and put the yolks into a bowl. Use a fork to break up the yolks. They will crumble into very small pieces. Next add your salmon mixture to the crumbled egg yolks. Blend it all together with a fork. It should be almost pasty and thick. If it seems a little too thick and dry, add a bit more mayo.
Next, spoon the mixture into the hard-boiled egg whites. Don’t worry about having enough to fill them all. There should be more than you need to not only fill the holes but to spread some across the top of the entire egg… with a bit to spare. Give them all a final twist of fresh cracked black pepper from the peppermill and serve.
Note: At first, I had a tendency to keep them in the refrigerator and serve them cold. But after I made and served them a few times, I changed that. People were telling me that they tasted better when they got closer to room temperature. So, I have found that if you prepare them ahead of time and need to put them in the fridge until guests arrive, be sure to take them out early enough to serve slightly chilled but not cold. On second thought, forget feeding them to your guests. Wait until they go home and eat them all yourself.
You’ve heard the old saying, “Where there’s smoke there’s fire!” Well, in today’s world, Where there’s smoke there’s New Orleans Original Firehouse Backdraft BBQ & Butt Rub!”
I used my secret combination of spices to satisfy the appetite of New Orleans firefighters for years. Now you can do the same for family and friends. Our Backdraft BBQ & Butt Rub is a unique blend of sweet and heat guaranteed to give you the ultimate in explosive flavor. Use it as a rub for pork butts, ribs, brisket, chicken or anything else you put on the smoker. – Robert Medina
It’s that time of year again! Be sure to check out the SAFE way to deep fry your turkey this Holiday Season! Check out the video and recipe below.
CAJUN DEEP FRIED TURKEY RECIPE
1 10- to 13-pound turkey (thawed, rinsed, and patted dry)
16-ounce bottle of Cajun butter flavor injector
1 can of turkey gravy
1 stick of melted butter
1 tablespoon of Flashover Creole Seasoning (or your favorite Creole seasoning)
Propane gas burner and bottle
Submersible thermometer (usually comes with the fryer and the fryer stand)
People are always talking about the difficulties you can encounter when frying a turkey. They also talk about the fact that if you eat a fried one, you’ll never go back to baked. Another firemen friend of mine named Tony Palisi, who has sadly left us, lived across the street from me. He was one of my converts from baked turkeys. The first time I fried one for him and his family, I got to ask him the next day how they liked it. He said when he last saw his kids they were sucking on the bones. Enough said!
There is no danger in turkey frying as long as you remember to do it outside away from your house, and don’t overfill the oil. People have a tendency to fill it up, heat the oil, and then put in a turkey. The oil spills over, and they burn down the neighborhood. There is a simple way to avoid this. Whatever the size of your turkey fryer, put in the largest turkey you are going to fry (we usually fry multiple turkeys in the same oil). Fill the fryer with water until it just about covers the turkey (just leave the tip of the leg bones sticking out). Pull out the turkey and let it drain. The water level will drop. Mark that spot on the inside of your fryer. That is the oil level you will fill up to the next day when you fry. Pour out the water and dry out your fryer. Now you know how much peanut oil to put in without overflowing the pot. It also should be noted that you should only use peanut oil. We have tried this with less expensive oils, and it doesn’t work out or taste the same as it does with peanut oil. If the expense is too much, fry a couple for the neighbors and split the cost. They will love you for it. The only drawback to this is that you will be frying for them every year after that, so be prepared. Also, before you throw the turkey wrapper away, make sure you know how much it weighs. You will need that bit of info when it comes to the timing of the cooking of your bird.
Put the Cajun butter flavor sauce, the butter, the Flashover Creole Seasoning, and the turkey gravy into a saucepan. Heat them up and whisk them into a sauce mixture. Let it cool down, and then use the injector to inject your sauce into as many of the turkey muscles as you can. Inject the wings, legs, thighs, and breasts in as many spots as you can until you run out of sauce. Now place your turkey into a couple of plastic garbage bags and seal it up. That way nothing will spill out into your fridge while the turkey marinates overnight.
When it is time to fry, fill the fryer with peanut oil up to the line you found the day before. Put the pot on the burner, and start up your fire. Place the thermometer inside and make sure that you can read it at all times. The thermometer should have a clip that will allow you to attach it to the side of the fryer pot. Get your oil up to 300 degrees, and its ready.
While the oil is getting hot, you want to take your turkey out of the fridge and mount it. There will be a flat stand with a long rod attached. Slide your turkey, with the legs facing up, over the rod through the turkey cavity. The loop at the top of the rod is used to lower the turkey into the oil. When the temperature is right, slowly lower the turkey with the hook into the hot oil. Be very careful because it will splatter a bit. Once it is in the oil, crank up the heat until it comes back up to 300 degrees. Now turn the fire down low and check your watch.
I have heard of a thousand different ways to do this, but trust me this is the best way. Making sure you always keep the temperature at 300 degrees, you cook the turkey for three and one-half minutes per pound. Period! No three minutes per pound at 350 degrees. No two minutes per pound at 375 degrees.
Just do it this way, and your turkey will be cooked perfectly inside as well as have a golden brown color on the outside. For some reason I have seen people cook them until they are black on the outside, and there is no sense in that. I have cooked hundreds of turkeys in this way, and in my humble opinion, this is the best way to do it.
When the time is up, pull the turkey up to drain, and then remove the turkey to a pan that is lined with paper towels. This will absorb the excess oil after frying. That’s about it. You will now be a convert. I guarantee it!
Note: Peanut oil can be strained and put back into its container for use at another time. It will probably look like used motor oil, but once you thoroughly strain it, it can be used again to fry more birds at later dates. I like to start over with fresh oil every time, but I have seen firemen use the same oil for quite a few frying sessions before opening their wallets to buy more. Hey, we’re underpaid—what can I say?
Another note: Try to use only turkeys that weigh between ten and thirteen pounds. Anything larger than that are usually tough, and besides that, they probably won’t fit into the average-sized fryer.
My idea for this recipe was to cook black beans as I normally would cook red beans. The difference is that instead of andouille I used chorizo sausage. Instead of parsley, I used cilantro. Instead of hot sauce, I used Mexican Biz. At least that’s what we call it. Mexican Biz is just 2oz. of smoked and dried chipotle peppers boiled in one cup of olive oil for a minute. Once it cools, you put all of the contents into a food processor and turn it into an oily paste. I put it in a bottle so it can be poured out at will. We add this to the beans as a condiment when served. Treat it like Tabasco … everybody likes a different amount.
1 pound of cured Spanish Chorizo (not the loose kind)
1 teaspoon of salt (check to taste first before adding)
Mexican Biz (as an accompaniment)
Soak rinsed beans overnight in the chicken stock. Put on a medium fire and warm up. Put everything else in the pot (except the Mexican Biz.) Cook uncovered on a low fire until the beans begin to get soft. This will take about 2 hours. Remove ham hocks and let cool. Take any meat you can get from the ham hocks and cut up into small pieces. Add back to pot. It may take up to 5 hours to completely cook depending on the beans. Some beans may be a little harder than others. Stir often to keep them from sticking. They will break down and thicken up over time. Check to see how soft the beans are and if they thicken up too much, just add a bit more chicken stock. Serve over white rice. We like to add a bit of crema and cilantro as a finishing touch!
Be sure to check out the entire Martin Wine Cellar gift basketcollection for your holiday needs! New Orleans Original Firehouse Flashover Seasoning also available on the shelves at Martin’s Wine Cellar – Metairie location.
NEW ORLEANS ORIGINAL FIREHOUSE BACKDRAFT BBQ & BUTT RUB SEASONING COMING SOON!
Get a large Dutch oven. I use a big black iron pot, but that’s just me. I like the old-fashioned way of smothering down food. But I digress. Let’s get to it.
Fry the bacon in the pot until it is crispy. Remove it and place on paper towels to cool.
In another pan, make a dark brown roux with the flour and oil. Set aside and let it cool.
Rinse the chicken pieces and pat them dry. Now rub the FOS all over the chicken. Going back to your original bacon pot, heat up the bacon drippings and brown the chicken pieces on all sides. It may take a couple of batches to do it all, but that’s all right. Place the browned chicken on some paper towels for now.
Put the onions, bell pepper, and celery in the pot with the chicken fat and bacon drippings, and sauté them down until they are wilted. I use a heat resistant spatula to mix things around and, in the process, scrape the bottom of the pan. That way all of the tasty brown bits will mix with the veggies. Now add the garlic and cook for a minute more.
Next put the chicken stock into the pot and heat it all up to a simmer. Scrape the bottom of the pot to release any of the browned bits that might still be there. Once the stock is hot, slowly add the room temperature roux a little at a time, and blend it in. Now add the chicken; then crumble up the bacon and put it in the pot. Cover and place into a 350-degree oven for one hour.
Remove from the oven, and let the pot sit for a half hour covered. No peeking!
After that, taste and adjust the seasonings as you like. Serve this over cooked white rice.
Note: If I have the time and I’m at home making this, I will remove the chicken from the bones and put it back in the gravy. That way no one has to pick the meat from the bones while they are eating. It can get a little messy. When I was at the firehouse I never did that. Those guys liked being messy.