Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.
What does a mother-daughter team, mom being 91 years young, do when they are over-run with requests for their down home recipes for authentic Icelandic cooking? Simple - team up and write one heck of a tasty cookbook with Iceland style!
There is always a great story behind a great rack of ribs! Robert at Big Time BBQ has that story - and a great recipe!
Sometimes you just have to order the "bundle" when you're addicted to grilling and barbecue gadgets! Big Time BBQ helps with my addition!
I love sharing a good grilling hack - especially when it involves a cool product and pizza! People are terrified of grilling pizza dough!
Big Time BBQ brand Grilling Gloves should be in your Grilling Toolbox! Here's my sauce covered review!
Proud to be part of the MTSU BLUE RAIDER RADIO NETWORK for the Sixth Season! Here's the recipe for this weeks TAILGATE TIP for the Middle Tennessee State University Blue Raider vs Alabama A&M Bulldogs football game. Being a team from Alabama... I decided to go with ... wait for it... ALABAMA WHITE SAUCE!
Grilling on the Grove
Yep, a classic when it comes to grilling, barbecue, and good eats in the state of Alabama. Thank you Big Bob for putting this classic sauce on the barbecue and tailgating map! It's time to bring this recipe back to Murfreesboror for some tailgating at the Grove... Walnut Grove that is. For non-MTSU folk - Walnut Grove is an open space on campus that dates back to the 1930's. Here's a plaque with the cool History.
Thanks to SpaceRaider on photobucket for these cool images!
Totally Sidetracked! Back to Cool Alabama White Sauce!
Speaking of cool stuff from Alabama... besides my mom, wife, and in-laws, and that would be - Eli Gold. The voice of the Crimson Tide - has helped me more times than I can count! He was a guest a few times on my radio show back in the ESPN 1370 radio days. He helped me with information for my Talladega Superspeedway book. His amazing shrimp recipe will be featured in the Alabama Hometown Cookbook. And, he's answered just about any NASCAR related question I've had while covering motorsports.
Had to work in a couple of book plus there!
But, I'm the radio tailgate guru for MTSU - which means this recipe is about MTSU! So, we're stealing the white sauce recipe and bringing it north! Here ya go tailgate fans, whip up some Blue Raider Alabama A&M White Sauce! And, don't forget to listen to the Blue Raider Radio Network for my tailgate tips... and GREAT FOOTBALL!
Blue Raider Alabama A&M White Sauce
White sauce is awesome on any type of grilled chicken, pulled smoked barbecue chicken, baked chicken, turkey, and pultry in general. But - don't be scared to try it on a batch of pulled pork barbecue! This version is slightly different from the white sauce recipe that I did when MTSU played the Crimson Tide. For one, the batch is smaller which makes it perfect for storing longer than a week or so. Plus, this recipe is a bit easier on the pocket book when it comes to ingredients. It can probably be made with stuff you have in your kitchen now! Here's the recipe!
Directions: How easy is this? Mix it all together, cover and refrigerate until you are ready to splash some on some grilled or barbecue chicken!
Just in case you were wondering about the other recipe for white sauce.... here ya go!
Kent's Original 'Bama White Sauce
1 quart mayonnaise
1/2 quart apple cider vinegar
1/4 cup corn syrup, maybe a dash more to taste
Crushed red pepper or cayenne pepper or both to taste
Dashes of prepared horseradish
Dashes of lemon juice
Several dashes of black pepper
Worcestershire sauce, or soy sauce, or even steak sauce, a dash or two
Combine all of the ingredients in a bowl or blender. Use a mixer, or the blender... and blend. Add a bit of water or milk to thin if needed. Cover, chill, and get ready for AWESOMENESS! Use as a sauce, baste, marinade, dipping sauce, on chicken, pork, and more!
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