Good Morning Charlottesville
It is time for another GMC BBQ!
BBQ is not just for breakfast any more. Our menu composed of typical comfort food. We had a great time cooking BBQ meatloaf, bbq beans, corn slaw, potato wedges.
September 3, 2007
Emeril Lagasse, watch out. John Atkins is smoking out his competition.
This award-winning barbecue expert has been whipping up delicious recipes for years.
Atkins says that while nice weather and good friends make for a successful cookout, the true secret is in the rub.
"Seasoning is in the essence of barbecue. It gives you the flavor. It really tells you, Wow this is something good to eat!" said Atkins.
It's not all fun and games. Atkins, and his son Bryant are serious about their smoker on wheels. They take their recipes on the road and compete in barbecuing competitions across the nation. If you want proof of their success, look no further than their impressive collection of trophies and metals.
Their next competition is in early October when the traveling chefs from Central Virginia will take on the big boys at the National Championship in Kansas City.
They are also hoping to represent the state of Virginia at the Jack Daniels Invitational in Lynchburg, TN.
Our hats go off to the chefs.
If you would like to give Atkins' award-winning recipes a try or read his on-line BBQ blog go to his website www.pigsontherun.com.
Just Peachy BBQ beans !
1 pound of ground cooked beef
1 bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)
3 large peaches diced
1/2 cup barbecue sauce
2 tablespoons BBQ Rub, recipe follows
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat. Add the grouns beef and cook, stirring, until somewhat crispy fully cooked . Using a slotted spoon, transfer the beef to a paper towel-lined plate to drain, leaving the fat in the skillet.
Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the beef, beans, peches, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
Combine all ingredients and mix well.
Yield: 3/4 cup
BBQ Meatloaf is a great comfort food!
2 Pounds Ground Beef (80-percent lean is preferred)
1 Tablespoon Vegetable Oil
1 yellow Onion (peeled and chopped)
1/2 Cup Dry Bread Crumbs
1/3 Cup Barbeque Sauce
2 Large Eggs
3 Tablespoons Ketchup
2 Teaspoons Salt
2 Tablespoons Hickory Barbecue Sauce (or your favorite BBQ Sauce)
Preheat oven to 325°F.
In a large bowl and add meat, onions, bread crumbs, Barbeque Sauce, eggs, ketchup and salt. Mix ingredients until thoroughly blended. Pack into an 8-inch x 4-inch loaf pan and smooth top. Coat top with a thin layer of Hickory Barbecue Sauce, reserving the majority of the sauce for basting on the grill.
Place loaf on a cookie sheet to catch any overflow, cook in 325-degrees F oven until thoroughly cooked (center reaches 155-degrees F), about 40 minutes. Remove from heat and let cool. Refrigerate at least two hours or overnight.
Preheat grill to use the indirect/medium method of cooking. (About a 350-degrees F grill with charcoal on each side for a Weber kettle or the middle burner(s) off for a Weber gas grill).
Remove chilled meatloaf from pan and slice crosswise into 1 inch thick slices.
Grill slices directly over heat source for one minute per side. Move slices to the center of grill, indirect heat source, and continue to grill for 2-3 minutes and glaze with Hickory Barbecue Sauce.