FAMOUS DAVE’S RECIPE SMACKDOWN WINNERS
Winner for Best Overall Recipe by a Member of the Famous Dave’s P.I.G. Club:
Todd M. from Moweaqua, IL
Jerk Tri Tip Sandwiches with Pickled Onions and Cherry BBQ sauce
A beef tri tip roast marinated in Jamaican Jerk Marinade then slow smoked and basted in Cherry BBQ sauce served on a toasted Hawaiian sweet roll topped with pickled onions and more Cherry BBQ sauce.
1.5 pound tri tip or sirloin tip roast
5 sweet Hawaiian rolls sliced and toasted
1 15 oz can dark sweet pitted cherries in heavy syrup
1 20 jar Famous Dave’s Rich & Sassy BBQ sauce
Pickled Onions (recipe follows)
Jerk Marinade (recipe follows )
Jerk Marinade:
1 teaspoons allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 small onion
4 cloves garlic
1 small piece fresh ginger, peeled
Juice of one lime
1/4 cup Soy sauce
1/4 cup extra-virgin olive oil (plus more for drizzling)
Pinch of salt and pepper
1 tsp thyme
1 Scotch bonnet pepper coarsely chopped
1/4 cup packed brown sugar
Combine all these ingredients in a blender and puree. Then put in sealed plastic bag with roast and marinade for 6 to 12 hours.
Pickled Onions:
1 large Sweet Texas or Vidalia onion , sliced thin
1- 1/2 cup apple cider vinegar
1- 1/2 cup sugar
1/4 cup water
½ teaspoon salt
Few grinds of pepper
Good pinch of Rd pepper flake
Cherry BBQ Sauce:
Mix the can of cherries and syrup and the bottle of Rich & Sassy together and puree in a blender. Divide in half.
Bring water, vinegar, sugar, salt to a boil in non reactive pan. Thinly as possible, slice the onions and place them in a qt canning jar with the pepper flake. Carefully pour the liquid over the onions and allow to cool. Then place in fridge over night.
After the beef has marinated, remove it and pat dry, discarding the marinade. Smoke the roast @ 250 for about an hour and a half basting the roast every 20 minutes with a little of the BBQ sauce. Start checking it @ 50 minutes for a center temperature of about 150 degrees for medium or 140 for medium rare. Remove from the smoker and wrap in foil letting it rest about 15 or 20 minutes. Carefully slice thinly on the bias and pile high on the 5 rolls. Top with the pickled onion and cherry BBQ sauce. Serve with a pickle slice and Famous Dave’s Potato Salad or your favorite potato salad. Makes 5 sandwiches, approximately 1/3 pound each.
BEST BBQ RECIPE USING A FAMOUS DAVE'S BBQ SAUCE, RUB, OR MARINADE
1) Grand Prize Winner: Margee B. from White Salmon, WA
BBQ Shrimp Tacos with Some Sass to 'Em
Spicy grilled shrimp soft tacos with a creamy cole slaw and avocado topping that not only is tasty but quick to make.
1/2 cup mayonnaise
1/2 cup Famous Dave's Sassy Chipotle BBQ sauce, divided
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 cup packaged shredded cole slaw mix
1/4 cup chopped fresh cilantro
8 (5”-6” round) tortillas
3/4 pound peeled and deveined shrimp
1/3 cup peeled 1/4 inch diced avocado
4 lime wedges
Preheat grill to medium-high direct heat. In a large bowl whisk mayonnaise, 3 tablespoons BBQ sauce, lime juice and cumin to blend. Stir in cole slaw mix and cilantro, toss to coat. Wrap 4 tortillas into a sealed foil pack. Repeat with other 4 tortillas. Place foil packs on outer edge of grill rack to warm while grilling shrimp. Thread shrimp onto metal skewers, place on grill rack and brush with remaining BBQ sauce. Turn after 2 minutes, brush again with BBQ sauce. Cook shrimp until just firm, about 2 minutes more. To serve, divide shrimp into tortillas, top with cole slaw mixture and avocados. Place 2 onto each of 4 plates and garnish with a lime wedge. Serves 4.
2) First Prize Winner: Matthew B. from Milwaukee, WI
Brunswick Stew
Great classic stew.
1/3 pound salted butter
2 cups finely diced sweet onions
2 tablespoons minced garlic
1/2 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 Famous Dave’s Rich & Sassy BBQ Sauce
1/2 cup Famous Dave’s Georgia Mustard BBQ Sauce
1 pound Georgia chopped pork
1 pound smoked pulled chicken
1 pound smoked chopped beef brisket
1 can crushed tomatoes
1 can yellow corn
1 quart or more quality chicken stock
Melt the butter in a large saucepan over medium heat. Add onions and the garlic. Cook until the onions are translucent. Add black pepper, salt and Worcestershire sauce. Simmer for 5 minutes. Add BBQ Sauce. Stir in the pulled pork, chicken, and brisket. Add the crushed tomatoes and corn. Stir in the chicken stock and let simmer for a couple hours over medium heat. Serve about 2 cups worth in a soup bowl.
BEST RECIPE USING A FAMOUS DAVE'S FOOD ITEM
1) Grand Prize Winner: Brett D. from Bel Air, MD
Cornbread Pigloaf
A sweet and savory meatloaf, incorporating the sweetness of Famous Dave's corn bread muffins,the savory appeal of Famous Dave's Rich and Sassy BBQ sauce, along with a one-pound mixture of both ground beef and pork. Topped off with a satisfying amount of Georgia chopped pork.
Serving size: 2
1/2 lb. ground beef
1/2 lb. ground pork
1/4 cup chopped onion (red preferred)
2 corn muffins
1 egg
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1- 1/2 cups (divided)- Famous Dave's Rich and Sassy BBQ sauce
1/4 lb. Georgia Chopped Pork
Preheat oven at 350F. In a mixing bowl, thoroughly mix ground beef, ground pork, onions, egg, and spices. Next, add in 1/2 cup of Famous Dave's Rich and Sassy BBQ sauce. Mix thoroughly. Finely crumble 1 corn bread muffin, and add to the meat mixture. Mix thoroughly. Take second corn muffin, and crumble into larger pieces, mixing them into the meat mixture. Mold meat mixture into desired shape, either into a 1 lb loaf, or two 1/2 lb loafs. Flatten the top of meatloaf, leaving a slight indent running down the middle, long ways. Place meatloaf in a baking pan. Place in the oven on middle rack. Cook for 40 minutes if made into one loaf; 25 minutes if split into two loafs. Remove to brush the remaining 1 cup of Famous Dave's Rich and Sassy BBQ sauce to the exterior. Add Georgia Chopped Pork along the indented or flattened top of the meatloaf, then allow meatloaf to cook for another 10 minutes, or until internal temperature reaches between 165F and 170F. Remove meatloaf from oven. Let stand in the pan for approximately 5-10 minutes. Remove from pan, and serve.
2) First Prize Winner: Jay N. from La Verne, CA
BBQ Egg Rolls
Here's a fearless fusion of FAMOUS proportions! I take Famous Dave's All-American BBQ (Georgia Chopped Pork) and package it up in an egg roll! The crackling egg roll shell gives way to succulent pieces of pork, accented by caramelized onions and held together by melted cheese. They're great on their own, but my Chipotle Aioli is the perfect accompaniment. These egg rolls are so good, China just might welcome capitalism! Maybe.
BBQ Egg Rolls:
8 spring roll wrappers
2 cups Famous Dave's Georgia Chopped Pork
Diced 8 slices provolone cheese
1 large onion, sliced and caramelized (optional but seriously awesome)
1/2 bunch of green onion, sliced
1/2 cup of your favorite Famous Dave's BBQ sauce
Small amount of water and a pastry brush for sealing
Vegetable oil for frying
Sassy Chipotle Aioli Dipping Sauce:
1/2 cup mayonnaise
3 TBS Famous Dave's Sassy Chipotle BBQ sauce
1 TBS lemon juice
Whisk all ingredients together and set aside in refrigerator.
Caramelize onions by sautéing over low heat with 3 TBS butter for 30-35 minutes, stirring frequently. Set aside. Mix together diced pork, BBQ sauce and green onions and set aside. Working with one spring roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place one slice of cheese on the lower half of the diamond, not quite touching the edges of the wrapper. Put 1/4 cup of Georgia Chopped Pork mixture right in the middle of the slice of cheese. Top with a heaping TBS of the caramelized onions. Roll up the corner of the wrapper closest to you over the filling, pulling it tight. Brush the top corner with water. Fold in the sides and continue rolling the egg roll up until it is closed. Press the top corner to seal. Fry in oil over moderately high heat, turning every 2-3 minutes to brown all sides evenly. As a main course with a scrumptious side dish, eight egg rolls will fill up two people. As an appetizer, four people can share. But then they'll want more as the main course!
BEST SIDE DISH TO ACCOMPANY A BBQ ENTREE
1) Grand Prize Winner: Jennifer B. from Falls Church, VA
BBQ n' Blue Sweet Potato Salad
Makes about 6 3/4-cup servings
4 large sweet potatoes (about 2 pounds)
6 tablespoons olive oil, divided
2 tablespoons Famous Dave's Rib Rub
2 tablespoons cider vinegar
1 teaspoon sugar
½ teaspoon kosher salt
½ cup crumbled blue cheese
¼ cup dried cranberries
¼ cup chopped toasted pecans
¼ cup chopped fresh parsley
Preheat oven to 425 degrees. Peel sweet potatoes and cut into 1”cubes. Toss with 2 tablespoons olive oil and the rib rub, then arrange in a single layer on a rimmed baking sheet. Roast in the preheated oven 20-25 minutes, turning once, until tender and charred slightly on the edges. Whisk together cider vinegar, remaining 4 tablespoons olive oil, sugar and salt in a large bowl. Add warm roasted potatoes and toss to combine. Cool to room temperature. Add blue cheese, cranberries, pecans and parsley, and serve.
2) First Prize Winner: Mark O. from Toledo, OH
Bacon Biscuits
4 slices thick-cut bacon
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon onion powder
6 tablespoons cold unsalted butter, cut into small pieces
Melted butter for brushing
1 cup grated Colby or cheddar cheese
1 cup buttermilk
Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon. Whisk the flour, baking powder, baking soda, salt, chopped bacon and onion in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose. Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter. Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm. Serving should make 18 biscuits
