Ingredients:

• 2 tbs. brown sugar
• 1 tbs. plain sugar
• 1 tbs. black pepper
• 2 tbs. chili powder
• 1 tbs. garlic powder
• 1 tbs. oregano
• 4 tbs. sweet paprika
• 1 tbs. salt

Optional Ingredients:

• 2 tsp. cayenne pepper
• 1 chipotle pepper,finely chopped

Directions:
Mix the ingredients on the brisket, and put the remaining rub in the basket.

Serve with Stolichnaya (cinnamon flavor) and go to a city park to lay down.

I was raised in southern Louisiana and learned to make roux before I
could walk.

Ingredients:
1/2 cup of bacon grease
3/4 cup of flour

Directions:
Get grease hot on low/medium heat. Sift flour in about a teaspoon at a
time. Stir until assimilated into the mixture, then sift some more in…
It’ll start to turn bubbly and brown. You can make a roux as dark
(almost black) or as light (golden brown) as you want it. DON’T STOP
STIRRIN’ THE MIXTURE!! It’s gonna take at least 15 minutes to make a
decent roux, if you wanna do it right, plan on ’bout 45 minutes.

It takes a real man to make a roux! It should not be attempted by limp-wristed, graphic designers, marketing/pr firm owners, landscape architects or women’s underwear designers.

Serve with three Zimas and dip yourself in a huge vat of cold Cream of Wheat.

Submitted by Wesley S. Freeman

In 1990, I was doin’ some freelance, low-level flight, recon work over
Iraq (prior to the first Gulf War) for the Department of Classified
Document Retrieval and Design Bureau (part of the Speculative Combat and
Typography Agency which is part of the Technical Security Scrutinization
and Illustrative Narrative Registration Administration which works in
conjunction–aw, nevermind). I was hit by an RPG fired from a Shiite
mosque somewhere just north of the Lebanese and Syrian frontier. I
bailed-out into a sea of sand dunes. All I had was my lever action
Browning .22 and a box of CCI hollow-points.

Luckily, I found a colony of sand squirrels–similar in size and shape
to gray squirrels, but gold in color. I managed to survive 44 days by
killin’ squirrels and makin’ this recipe…

Ingredients:

• 4 squirrels (skinned and cleaned, I need to say that for the
  city-slickers)
• 2 cups of chopped onions
• 1 cup of chopped green onion
• 1 cup of chopped green pepper
• 1 1/2 cups chopped celery
• 2 cloves garlic, minced
• 1/2 cup of fresh parsley
• 1 tablespoon soy sauce
• 1 cup of sauterne wine
• 1 dash of bitters
• 2 cups of water
• 1 tablespoon of hot sauce
• 2 teaspoons of salt and pepper

Directions:

Make a roux. (see XXX Roux recipe in this blog) Brown the squirrel meat in the pan used to cook bacon for the roux. Add onions, celery and bell peppers to roux mix and cook until clear. Add green onions, parsley, water, wine, hot sauce, bitters, garlic and soy sauce. Finally, add squirrel and simmer on low heat for 2 hours or until you can’t stand the wait, no more!

Serve with your favorite Cabernet Sangiovese and have yourself a Champagne Jam like the Atlanta Rhythm Section or with the Atlanta Rhythm Section.

Submitted by Wesley S. Freeman

When I was growin’ up in west Texas, I saw a lotta men cut down in a hail of lead and fire because they couldn’t make a decent biscuit. I decided at an early age that was not gonna happen to me. So I bought myself a Russian-made 12 gauge, double barreled shotgun (side by side with exposed hammers) and a surplus flak jacket. I shortened the barrels and the stock on the scatter gun and set out a searchin’ for a damned good biscuit recipe. ‘Bout ten miles south of Grinders Switch, Tennessee, I found it! While robbin’ an old lady outside a Piggly Wiggly, I noticed she had something far more valuable than just money in her purse… As she was handin’ me the last $16 of her Social Security check, she dropped her grandma’s biscuit recipe. I think she was more upset about the recipe than the money—I don’t blame her.

Ingredients:

• 1/4 cup of shortening
• 2 cups self-rising flour
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 buttermilk

Directions:

Heat oven to 450 degrees.

Combine dry ingredients then cut in shortening.

Stir in buttermilk so the dough leaves the side of the bowl and rounds into a ball.

Turn dough onto a lightly floured surface. Knead lightly about 10 times (fewer times the fluffier and lighter the biscuits will be). Roll or pat dough 3/4 inch thick.

Cut with floured biscuit cutter-approximately 2 1/2 inch diameter.

Place in ungreased cast-iron skillet and cook for about 12 minutes or until light golden brown.

Serve with a shot of a nice plastic bottle tequilla, apply Vicks Vaporub to your eyelids and do some line dancing.

Submitted by Wesley S. graphical interface and communications director of all media Freeman

Samuel L. Jackson’s mama was my next door neighbor when I lived in College Park. We used to make Billy Mason’s “Pork Me Tacos” and drink mojitos and talk about her boy Sammy’s movies.

Ingredients:

• 8 ripe tomatoes, chopped
• 2 small red onions, chopped
• 4 green onions, white and green parts, sliced
• 3 serrano chiles, thinly sliced
• 1 handful of fresh cilantro, chopped
• 4 garlic cloves, minced
• juice of 4 limes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 teaspoon ground cumin

Directions:
Put all ingredients into a mixing bowl and stir together. Let sit for at
least 1 hour (18 to 24 hours is preferable) to allow the flavors to
marry.

Serve with a lukewarm Kiwi Bacardi Breezer, hotwire a Dodge Neon, and hold up a Stuckey’s on I-75. Enjoy!

Submitted by Wesley S. graphical interface and communications director of all media Freeman

This sauce is so good, I put it in a cup and sip it through a curly straw. But you can put it on a fish of your choice.

Ingredients:

• 1 clove garlic
• 1 teaspoon kosher salt
• 1 shallot, roughly chopped
• 2 tablespoons capers
• 2 tablespoons roughly chopped cornichons with their juice
  (Cornichons are french dill pickles. If you can’t find them, you can use the little gherkins they sell in the stores.)
• 1/2 cup plus 2 tablespoons mayonnaise
• 1/2 cup sour cream
• Juice of 1/2 lemon
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Directions:

In a food processor, purée the garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add the mayonnaise, sour cream, lemon juice and parsley, and pulse. Season with salt and pepper.

Serve with a shot of Midori and Fanta, go to Wal-Mart and put a VCR on layaway.

Ingredients:

• 6 cups chopped tomatoes
• 1/2 cup scallions, minced
• 1 cup fresh cilantro, chopped
• 6-8 cloves garlic, minced
• 1/4 cup chopped fresh oregano
• jalapeno pepper(s), minced
• 1 red pepper, chopped
• 2 yellow peppers, chopped
• 1/4 cup olive oil
• juice of one lime
• kosher salt and pepper to taste

Directions:

Chop everything up and throw it in a bowl.

Serve with Boone’s Farm wine and fall asleep. Wake up with headache.

Ingredients:

• 8 red vine-ripened tomatoes
• 10 jalepeno peppers
• 3 cayenne peppers
• 5 green tomatoes
• 1 medium onion
• 4 garlic bulbs
• 2 banana peppers
• 2 tbs rice vinegar
• 1 tbs olive oil
• 1 tbs dried cilantro leaves
• 1 tsp dried cayenne pepper
• 2 tbs Louisianna hot sauce
• 1 tsp crushed red pepper
• 1 tsp celery salt
• 1 tsp fresh ground black pepper
• Juice from 1 Lime

Directions:

Poach red tomatos by boiling for 2 minutes and plunge into cold water. Remove skins. Roast all the peppers and the garlic for 15 minutes in a 400 degree oven. Remove the seeds from the peppers and chop the onions and peppers. Blend tomatoes, peppers, onion, garlic, vinegar and olive oil in blender. Place this mixture in a pot and bring to simmer. Add cilantro, dried cayenne pepper, Louisianna hot sauce, crushed red pepper, celery salt, black pepper and the lime juice. Simmer. Poach the green tomatoes to remove the skins and dice up. Add to simmering mixture and cook until it thickens. Refrigerate overnight.

Serve with a shot of spiced rum and a slice of Velveeta cheese and enjoy!

John’s top secret BBQ sauce. Thanks John!
Only the best sauce in the world! This sauce is used annually at the Decatur Art Walk. We slather it all over pork and chicken. It’s good! Kroger BBQ sauce is actually an ingredient!

Ingredients:

• Onion - whole
• Chipotle pepper(s)
• Garlic cloves (2-3)
• Pickled Jalepenos
• Kroger BBQ Sauce (1-2 bottles)

Directions:

1. Saute finely chopped onion in olive oil.
2. Add chipotle pepper (finely chopped) and add finely chopped jalepeno peppers and garlic.
3. Saute until all is soft and well cooked.
4. Add water if necessary.
5. Stir in sauce.
6. Cook on low for about 600 seconds, stir frequently.
7. Slap in on meat, and eat.

Serve with chilled Vodka and Enjoy!

This recipe is from Billy Mason of Atlanta, Georgia. It was submitted by his lovely wife Emily. He’s a landscape architect. He’s a great Mexican-soul food fusion chef as well. He likes the band Rush. They’re from Canada. If you met him, you would think he was Canadian too. But he’s from Florida dammit. Fort Lauderdale to be exact. I went to college with him for about 8 years at the University of Georgia and we drank 14 years worth of beer. One time he went downtown (Athens, GA) and drank a few beers at the Roadhouse. He stole a three legged stool and brought it home. “Why?” you ask? Because he says so… that’s why! Eat his tacos!

Ingredients:

• 2 lbs. Pork (Boston Butt)
• Apricot Preserves
• Cumin
• Creole Seasoning
• Salt
• Pepper
• 1 medium Red Onion (cut into small pieces)
• Jar of jalapeños
• Tortillas
• Cilantro
• Limes

Directions:

1. Preheat grill.
2. Spread out two pieces of foil in a cross pattern. Place pork on foil. Rub pork with cumin, salt, pepper and Creole seasoning on all sides. Spoon apricot preserves over pork and rub to seal spices. Sprinkle onion pieces and jalapeños (the more the hotter)on top and around pork on foil. Seal up pork with foil to maintain all the juices. Put on grill over low heat for 4 hours.
3. Remove Pork from grill and shred. Maintain juices and pour on top of shredded pork.

To serve: Wrap Pork sprinkled with cilantro and lime juice in tortilla.

For an added kick use that Williamson Brothers BBQ Sauce that Billy Mark likes.

Serve with a fine cognac and orange slices. Enjoy!