Memorial Day

Corn Smokies with Cackalacky Sauce

Corn SmoakiesChef Stuart whips up a batch of Corn Smokies (corn dogs made with artisan sausage) and a dip called Cackalacky Sauce. There may also be a cameo from Average Betty.  These are perfect for your Fourth of July celebration.  They would also make a welcome addition to any tailgate party.

This recipe uses an artisan smoked sausage from Conecuh Sausage Co.  Conecuh hickory smoked products began back in 1947.  A lot of preparation has gone into producing their delicious smoked sausage and ham.

They choose only the best meats, prepare them with their patented blend of seasonings and smoke them over a pure hickory fire for that true Southern flavor. The menu hasn’t changed much over forty years, but then, neither has the quality.

: Cackalacky Sauce

: A mustard-based BBQ sauce from South Carolina

  • 4 cups Yellow mustard
  • 1/2 cup Apple cider vinegar
  • 8 ounces Beer
  • 8 tablespoons Brown sugar
  • 1/2 cup Ketchup
  • 2 tablespoons Black pepper
  • 2 teaspoons Salt
  1. Heat all ingredients in a sauce pan over medium heat and mix well.
  2. Cook until sauce just begins to thicken.
  3. Serve cool or warm. The sauce will last in the refrigerator for a long time.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8


: Corn Smokie

: Meat on a stick

  • 1 cup Buttermilk
  • 1 Egg
  • 3 tablespoons Sugar
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Baking soda
  • 1 cup AP flour
  • 2/3 cups Cornmeal
  • 2 pounds Smoked pork sausage
  1. Cut the sausage to desired length and then grill or roast until the skin is crispy. Set aside.
  2. In a mixing bowl, combine buttermilk and egg. Start with one cup buttermilk, more may be added later if needed for consistency.
  3. In a second mixing bowl, combine the dry ingredients. Adjust the amount of sugar to taste.
  4. Make a well in the center of the dry ingredients and add buttermilk and egg mixture.
  5. Stir together until combined. Batter should be thicker than pancake batter.
  6. Dredge each sausage in flour then in the batter. Deep fry in oil that is 365 to 370 degrees (American) until golden brown. Serve with Cackalacky Dipping Sauce.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

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This full-color guide is an excellent tool for learning how to grill meals that are not only great tasting, but also good for you. It includes 11 exciting recipes, plus countless tips and insights on how to prepare and enjoy wholesome, nutritious grilled foods. After all, just because you’re trying to eat right doesn’t mean you have to sacrifice on flavor.

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Outdoor Cooking: Rib Tips

Originally posted at

The most popular ingredient in American outdoor cooking is quite possibly pork ribs.  They are probably the ingredient that gives the weekend warrior the most trouble as well.  That’s because ribs do not react well to the same cooking method as burgers, dogs and chicken.

More Tips from the ProsTo understand the reason for this it is important to learn the actual definition of one of the most misconstrued words in cooking – grill.  When most here the word “grill” the immediate picture that comes to mind is usually of iron grates over a gas flame.  That specific cooking method is called char-broiling.  While that it is a method for grilling it is not the only method.  To grill something means to cook quickly in close proximity to a high-temperature, dry heat.  Char-broiling certainly fits that description but so does a griddle.  This is the method most use to cook burgers, dogs and chicken.

If you try to grill ribs you will not be happy with the result.  If they look good on the outside they are raw in the center; if they are done through and through then they’re most likely burnt on the outside.  To properly cook ribs you need a low temperature for an extended cooking period, usually no hotter than 225 degrees for no less than three hours.

The secret to ribs according to Danielle Dimovski (aka Diva-Q) is, “low and slow rules.”  Diva-Q is the Grand Dame of the competitive barbecue circuit.  She was the break out star of season two of TLC’s BBQ Pitmaster and is rumored to be part of a new series on the Food Network.  The lady knows her ribs.

According to her, “The number one rule for ribs is pull your membrane.  If you’re making ribs you need to pull your membrane so the smoke can absorb and the rub can absorb into the meat.”  Concerning the low/slow method she adds, “You cannot break down that internal fat fast.  You need to take time to do it.  It’s not something that should be done quickly.  At least four hours for a slab of St. Louie spares. “

Because it only produces a high heat gas is difficult, but not impossible, to cook ribs properly.  If you have a gas grill only light one side of it and place the ribs over the cold side.  It isn’t perfect but it will work.   The reason it is only functional is because there is little smoke.  Smoke is vital because it provides a great deal of the taste.

Low and slow isn’t the only reason why charcoal is the preferred cooking medium for barbecue; it also produces smoke.  As the smoke permeates the meat it slowly breaks down the connective tissue leaving a tender rib with great flavor.

Two last tips to producing great ribs.  First, do not put on any BBQ sauce until the ribs are done.  The sugar in the sauce will scorch long before the ribs are done so try not to cook the sauce more than about 10 minutes.  Lastly, never, ever boil the ribs before putting them on the fire.  You lose all of the finger licking goodness.

Weber Grills Takes You to Steak Boot Camp

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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.

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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


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