fourth july

BBQ Tips from the Best in Smoke

A short film shot at the Hog Wild BBQ Festival in Mobile, AL. The film includes tips from big time BBQ competitors like Danielle Dimovski of Diva-Q and three time world champion Myron Mixon of Jack’s Old South, both starred on TLC’s BBQ Pitmasters.  Also included is an interview with Craig Orrison, father of Brad Orrison.  Brad, along with his sister Brook, opened The Shed Barbecue & Blues Joint in Ocean Springs.  Brad’s official title in the family business is HeadShedHed.  The Shed team will be appearing on Food Network’s Best in Smoke which premieres tomorrow night.  The film was shot by chef and food writer Stuart Reb Donald (hey, that’s me!) and should help get you ready for Memorial Day.

Recipe: Creamy Creole Potato Salad

Recipe from Third Coast Cuisine by Stuart Reb Donald

Here’s a freebee from Third Coast Cuisine.  You’ve heard the phrase “less is more?”  Well this potato salad is a prime example of that mantra.  It is ridiculously easy to make.

The first time I made this for my mother she looked at it and said, “There’s no onions.  It’s not potato salad without onions.”

I said, “Try it first.”

She said, “I just have never liked a potato salad that didn’t include onions.”

Again I suggested, “Try it.”

She continued to protest, “I’ve never understood why people leave onions out of their potato salad.  It’s . . .”

As rude as it was I interrupted her, “Stop talking and try it.”  I presented a spoonful to her.

“Ooh, wow, that’s good, son.  That’s really good.  There’s so much garlic!”

Lots of fresh crushed garlic is really the secret.  And it is so simple to make.  Well, see for yourself:

Creamy Creole Potato Salad
1 pound red skin potatoes, boiled
1 cup mayonnaise
1/4 cup Creole whole grain mustard
3 cloves garlic, minced
1/3 cup bacon bits

Cut potatoes into 1/2” dice. In a large bowl combine mayonnaise, mustard, garlic and bacon bits. Gently fold in the warm potatoes and coat completely with dressing. Chill for an hour before serving.

Tips: Adding bacon bits is always acceptable.  Even some chopped up boiled egg would be OK as well.  Garnish with bright colors like diced yellow peppers or cherry tomatoes.

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

Archives

Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification