Memphis Bbq Chopped Salad Recipes

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BARBECUE CHOPPED SALAD



Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 20

1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
1 pound pulled pork
Ranch dressing, to taste
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
  • In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

MEMPHIS BBQ CHOPPED SALAD



Memphis BBQ Chopped Salad image

Memphis-style BBQ sauce gives this chopped salad its sweet and tangy Southern appeal. Bonus: It serves 6-and is ready in just 20 minutes.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 20m

Yield 6 servings, about 2 cups each

Number Of Ingredients 9

1/4 cup BULL'S-EYE Memphis Style Barbecue Sauce
1/4 cup KRAFT Classic Ranch Dressing
6 cups chopped iceberg lettuce (about 1/2 head)
4 green onions, thinly sliced
1 English cucumber, chopped (about 3 cups)
2 cups cherry tomatoes, halved
2 cups frozen corn, thawed, drained
1-1/2 cups KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
2-1/2 cups shredded cooked chicken (about 3/4 lb.)

Steps:

  • Mix together barbecue sauce and ranch dressing.
  • Layer the next 7 ingredients in a large glass bowl.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 430 mg, Carbohydrate 23 g, Fiber 3 g, Sugar 8 g, Protein 26 g

MEMPHIS CHOPPED COLE SLAW



Memphis Chopped Cole Slaw image

From "Cook's Country by America's Test Kitchen," episode 104, "Southern Regional Recipes." Specially designed to stand up to the strong smoky flavor of Lexington, NC barbecue.

Provided by DrGaellon

Categories     < 4 Hours

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 medium head green cabbage, chopped into 1/4-inch dice
1 carrot, shredded
1 onion, shredded on the large holes of a box grater
1 jalapeno pepper, seeds removed and diced very fine
2 teaspoons table salt
2/3 cup packed light brown sugar
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup yellow mustard
1/4 cup Heinz Chili Sauce
1/4 cup cider vinegar
1 teaspoon celery seed

Steps:

  • Toss cabbage, carrot, onion and jalapeno pepper with salt. Let sit in a colander at least 1 hour to allow water to drain. Rinse off salt, then spin dry in a salad spinner. Transfer vegetables to a large bowl.
  • In a saucepan, combine sugar, sour cream, mayonnaise, mustard, chili sauce, vinegar and celery seed. Whisk constantly until it comes to a boil, then pour over cabbage. Toss well to coat vegetables with sauce. Cover with plastic wrap and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 162.7, Fat 4.6, SaturatedFat 1.4, Cholesterol 5.6, Sodium 749.7, Carbohydrate 30, Fiber 3.4, Sugar 23.4, Protein 2.6

MEMPHIS STYLE BBQ BURGER



Memphis Style BBQ Burger image

Provided by Chad Rosenthal, Season 9 Food Network Star Finalist

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

1 1/2 pounds ground pork
8 ounces ground beef
8 ounces green cabbage, shredded
1/2 red onion, shredded
2 tablespoons yellow mustard
2 tablespoons pickle juice
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
1 teaspoon cayenne
1 teaspoon onion powder
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons bourbon
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons Worcestershire
1 teaspoon honey
1 tablespoon yellow mustard
1 teaspoon cayenne pepper
1 teaspoon paprika
Kosher salt and freshly ground black pepper
Canola oil, for frying
1 cup all-purpose flour
1 teaspoon baking powder
1 green tomato
Kosher salt and freshly ground black pepper
1 cup buttermilk
4 burger buns

Steps:

  • For the burger: Preheat the grill to medium-high heat. Combine the pork and beef, sprinkling with salt and pepper. Form 4 patties and indent well in the middle. Put the burgers on the very hot grill, flipping when they release. Do not flatten with a spatula. Cook the pork fully, to an internal temperature of 130 degree F.
  • For the coleslaw: Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well. Let sit for the flavors to meld together.
  • For the BBQ sauce: Combine the ketchup, vinegar, 1/2 cup water, the bourbon, molasses, brown sugar, Worcestershire sauce, honey, mustard, cayenne, paprika and some salt and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Thin with additional water if needed.
  • For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet. Whisk the flour with the baking powder in a shallow bowl to combine. Slice the tomato thin and season with salt and pepper. Dredge in the flour mixture, then the buttermilk, then the flour again. Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side. Season.
  • To assemble: Layer a burger, some coleslaw and some BBQ sauce on a bun. Top with a fried green tomato. Repeat with remaining ingredients. Serve immediately.

MEMPHIS WONTONS



Memphis Wontons image

A mashup of Southern BBQ with an Asian twist. This was inspired by my time living in Memphis, where you can get the world's best meats cooked low and slow.

Provided by Leslie Kelly

Categories     Pork Appetizers

Time 25m

Yield 8

Number Of Ingredients 5

8 ounces cooked pulled pork, chopped
½ white onion, minced
1 (12 ounce) package wonton wrappers
2 quarts canola oil
1 cup barbeque sauce

Steps:

  • Mix pulled pork and onion together in a bowl.
  • Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal.
  • Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking.
  • Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 38.3 g, Cholesterol 20.7 mg, Fat 24.1 g, Fiber 1.1 g, Protein 9.6 g, SaturatedFat 3.4 g, Sodium 769.1 mg, Sugar 8.4 g

MEMPHIS BARBECUE SAUCE



Memphis Barbecue Sauce image

I created this Memphis BBQ sauce recipe for our summer picnics because we love to grill. It can be made ahead, so it's ready whenever you fire up the grill. —Angela Spengler, Niceville, Florida

Provided by Taste of Home

Time 25m

Yield 1-2/3 cups.

Number Of Ingredients 10

1/3 cup finely chopped onion
3 tablespoons butter
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup ketchup
1/3 cup white or cider vinegar
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon yellow mustard

Steps:

  • In a medium saucepan, saute onion in butter until tender. Stir in the mustard, salt and cayenne pepper; cook 1 minute longer., Stir in the ketchup, vinegar, sugar, Worcestershire sauce and mustard. Bring to a boil. Reduce heat; simmer, uncovered, until desired consistency, 10-15 minutes. Cool., Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

MEMPHIS BBQ PORK TOTCHOS



Memphis BBQ Pork Totchos image

A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.

Provided by Leslie Kelly

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®)
2 cups shredded pepperjack cheese
2 cups cooked pulled pork
½ cup chopped white onion
¼ cup chopped pickled jalapeno peppers
½ cup barbeque sauce (such as Cattlemen's®)
1 cup prepared coleslaw
1 bunch green onions, sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
  • Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
  • Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.

Nutrition Facts : Calories 619.1 calories, Carbohydrate 57.2 g, Cholesterol 105.4 mg, Fat 32.1 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 12 g, Sodium 1674.8 mg, Sugar 8.1 g

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