Alabama-Style White BBQ Sauce � An Almost Labor-Free Sauce for Your Labor Day Grill

This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert �Big Bob� Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. When I first read this bit of culinary history, I had to smile, since I actually know the guy. Well, sort of.

I�ve been to two bbq �boot camps,� run by champion pitmaster Chris Lilly, who trained under a guy, who trained under Big Bob Gibson. Hey, that�s only three degrees of separation. Ironically, Chris never made, or used the white sauce on anything we cooked, but still, I know a guy, who knew a guy, who knew THE guy.

Some people find this concoction quite strange, but not me. It�s eerily similar to the Cornell chicken marinade, which I love. In fact, Mr. Robert C. Baker, the creator of the aforementioned recipe, may have borrowed the idea from Big Bob. I would investigate further, but I have real crimes to solve.

Don�t let this mixture�s appearance stop you from trying what is a devastatingly delicious marinade, baste, and sauce. One tip for basting on the grill: make sure you do it towards the end of cooking, and not over too-high heat. You don�t want flame-ups, as that will cause an off taste.

I brush on two or three applications to each side, over more indirect heat, and as you see in the video, it sears on nicely. As a table sauce, it�s great on any of the traditional barbecued meats, but since it�s really just a salad dressing, it�s also wonderful for making potato salad, coleslaw, and grilled vegetables. I hope you give this white barbecue sauce a try soon. Enjoy!

Ingredients for about 3 cups of sauce:

2 cups mayonnaise

1/4 cup prepared extra-hot horseradish

1 teaspoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

2 tsp yellow mustard

juice of one lemon

1/2 cup apple cider vinegar

Turkish Chicken Kebabs � Expect More

I�d like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender, as these Turkish chicken kebabs, but I know better. This has nothing to do with cooking skills, or quality of grills, but rather the unremarkable residue of low expectations.

People simply don�t expect much from their grilled chicken, and that�s exactly what they get. They use too little seasoning, and way too much time on the grill, followed by the inevitable barbecue sauce cover-up. Sure, the chicken was dry, but at least we couldn�t taste it.

It doesn�t have to be this way. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. The acid and calcium in the yogurt tenderizes the meat, and unless it�s horribly over-cooked, you�ll be enjoying the kind of succulent chicken you didn�t even realize was possible.

Like I mentioned in the video, I�m not sure how "Turkish" this is. It�s loosely based on a lamb marinade I�ve used for a long time, but it really worked beautifully on these thighs. I really hope you give this easy, and very adaptable recipe a try soon. Enjoy!

Ingredients for 4 large portions:

1 cup plain whole milk Greek yogurt

2 tablespoons olive oil

2 or 3 tablespoons freshly squeezed lemon juice

2 tbsp ketchup

6 finely minced garlic cloves

1 tbsp kosher salt

1 teaspoon freshly ground black pepper

1 tbsp Aleppo red pepper flakes

1 teaspoon paprika

1 1/2 teaspoon cumin

1/8 teaspoon cinnamon

2 1/2 pounds boneless skinless chicken thighs

4 long metal skewers

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil � An Exceptional Summer Exception

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. 

Having said that, I used a domestic version, which works beautifully here, so we�re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you�re buying �freestone� peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they�re not sure, have them cut one open. They�re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world�s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

2 ripe, sweet, but not soft peaches (must be �freestone�)

3 or 4 thin slices prosciutto, torn in ribbons

6 ounces (about 3/4 cup) burrata cheese

salt and pepper to taste

extra virgin olive oil as needed

1 tbsp finely sliced fresh basil leaves

Grilled Garlic & Herb Shrimp � Why We Grow Our Own

Now that we all have our very own culinary herb gardens, I thought I�d post a recipe that takes full advantage. This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs.

Without that luxury, you�d have to buy four different bunches, and probably only use a little of each. What a waste. However, these are so amazingly delicious, if you don�t have a garden, you should do exactly that. Then plant the herb garden. 

While you're out buying stuff, pick up a mortar and pestle, if you don't already have one. A blender or food processor won't produce the same intense flavors as this primitive tool. It's all about the compounds released by the crushing, or at least that's what I've been told.

Try to get the largest shrimp you can find, since that will allow for maximum grilling time, which equals maximum caramelization, which is where so much of the flavor comes from. So, whether you have an herb garden or not, I really hope you give these great grilled shrimp a try soon. Enjoy!

Ingredients for 6 servings:

*Note: I just guessed at these amounts because it�s that kind of a recipe.

2 pounds 16/20 peeled and deveined shrimp

1 1/2 tsp kosher salt

1/2 tsp lemon zest

3 or 4 cloves of garlic, sliced thin

1/2 cup of fresh picked and chopped herbs

I used basil, Italian parsley, oregano, and lemon thyme (everything works, but be careful with rosemary, as it can be over-powering)

About 4 to 6 tbsps of olive oil, or as needed

- Use 2/3 for the marinade, and save the other 1/3 for the sauce

For the sauce:

Reserved garlic herb marinade

Red chili flakes and cayenne to taste

Juice of 1/2 lemon

1 tbsp olive oil

season to taste

Memorial Day Grilling Special: Hot Dog Sausage aka �Hot Dogage�

The idea of making actual hot dogs doesn�t really interest me that much. Like French fries, and sushi, I believe hot dogs are best enjoyed out�; preferably at a baseball game, with a cold beer. However, I didn�t say anything about hotdog-inspired sausage hybrids.

This meaty mash-up came about thanks to some lamb kebab experiments. The meat mixture is prepared in a similar fashion, and while the seasonings are totally different, the firm texture of the kebab reminded me of a hot dog�s �snap.�

I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. What happened was better than I could've expected. I ended up with a fresh, mostly beef sausage, that tasted pretty much exactly like a hot dog.

Technically, this ended up being a lot closer to a bratwurst, but I�m pretty sure hot dogs are a more popular search, so that�s what I went with. As always, be sure to season these �to taste.� Just like when making meatballs, you can cook a small piece of the mixture, and adjust from there.

Like I said in the video, if you�re looking for something a little different for your Memorial Day cookout, I hope you give these hot dog sausages a try. Enjoy!

Ingredients for 4 Giants Hot Dog Sausages:

1 1/4 pounds lean ground beef (10 to 15% fat is fine)

1/4 pound ground pork

4 tsp kosher salt (1/2 ounce by weight)

2 tsp black pepper

1 tbsp paprika

1/2 tsp smoked paprika

1 tsp granulated garlic

1 tsp granulated onion powder

1/3 cup ice water