1 (28 ounce) can fancy pork and beans...1/2 pound cooked, chopped barbecue...1/2 cup chopped purple onion...1/2 cup commercial barbecue sauce...1/4 to 1/2 cup Worcestershire sauce...1 1/2 tablespoons dark brown sugar...2 teaspoons chili powder...
1/3 cup Rendezvous Famous Seasoning Rub ...2 slabs pork loin back ribs (approximately 2 pounds each)
Mix vinegar, water and seasoning together to make your basting sauce.
Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees F.
Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.
Yield: 4 servings
Rendezvous Seasoning Rub...1/2 cup salt ...1/4 cup pepper ...1 tablespoon garlic powder ...1 tablespoon oregano ...1 tablespoon celery seed ...
Cut chicken into bite-size pieces. Mix next 4 ingredients. Marinate chicken in this mixture for about 30 minutes at room temperature. Coat chicken pieces evenly with cornstarch. (Let cornstarch on chicken become moist before cooking.) Deep fat fry chicken pieces until golden brown. Drain on paper towels.
Cut oranges into 1/4-inch slices, then in half. Cut scallions at an angle into bite-size pieces, including tops. Put orange slices on platter, then chicken pieces. Sprinkle scallions over top.
Orange Dipping Sauce...1 (12 ounce) jar orange marmalade...
Memphis City Schools Carrot Cake
1 cup granulated sugar...1 1/2 cups grated carrots ...1 cup all-purpose flour...2 eggs...1/2 cup chopped raisins...1 teaspoon baking soda...1 teaspoon cinnamon...
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Hotel Peabody Vanilla Muffins
Source: Hotel Peabody, Memphis, Tennessee
2 cups granulated sugar...4 eggs...4 cups all-purpose flour...2 cups milk...1 tablespoon baking powder...1/2 cup butter...
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Memphis Barbecue Shrimp Chili
5 garlic cloves, coarsely chopped...1 tablespoon Worcestershire sauce...1 teaspoon hot sauce (Tabasco or similar brand)...1 teaspoon liquid smoke...1 1/2 teaspoons crushed red pepper flakes...1 1/2 teaspoons salt...1 tablespoon chili powder...
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Germantown Commissary Company Commissary Barbecue Beans
Source: Germantown Commissary Company, Memphis, Tennessee.
1 (28 ounce) can fancy pork and beans...1/2 pound cooked, chopped barbecue...1/2 cup chopped purple onion...1/2 cup commercial barbecue sauce...1/4 to 1/2 cup Worcestershire sauce...1 1/2 tablespoons dark brown sugar...2 teaspoons chili powder...
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Charlie Vergos Rendezvous Restaurant World Famous Rendezvous Dry BBQ Ribs
1/3 cup Rendezvous Famous Seasoning Rub ...2 slabs pork loin back ribs (approximately 2 pounds each)
Mix vinegar, water and seasoning together to make your basting sauce.
Cook meat over direct heat on the grill, approximately 18-inches above fire. Coals should be at 325 to 350 degrees F.
Start ribs bone side down, until bone side is golden brown. Baste 2 times with basting sauce then flip slab and cook meat side down until this side reaches a nice golden brown.
The meat is ready when it is so hot that you cannot touch it with your fingers. That is approximately 30 minutes per side.
Baste again and sprinkle with Rendezvous world famous seasoning and you are ready to serve.
Yield: 4 servings
Rendezvous Seasoning Rub...1/2 cup salt ...1/4 cup pepper ...1 tablespoon garlic powder ...1 tablespoon oregano ...1 tablespoon celery seed ...
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Japanese Chicken
1 tablespoon grated ginger root...1 clove garlic, minced...Cornstarch...2 oranges...4 scallions...Orange Dipping Sauce
Cut chicken into bite-size pieces. Mix next 4 ingredients. Marinate chicken in this mixture for about 30 minutes at room temperature. Coat chicken pieces evenly with cornstarch. (Let cornstarch on chicken become moist before cooking.) Deep fat fry chicken pieces until golden brown. Drain on paper towels.
Cut oranges into 1/4-inch slices, then in half. Cut scallions at an angle into bite-size pieces, including tops. Put orange slices on platter, then chicken pieces. Sprinkle scallions over top.
Orange Dipping Sauce...1 (12 ounce) jar orange marmalade...
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