MEMPHIS-STYLE CHICKEN MAC 'N CHEESE
A classic creamy mac 'n cheese dish from Julie Wampler of Table For Two that's amped up with flavor from incorporating Memphis-style chicken throughout!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat grill to medium-high.
- Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
- Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
- Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
- Place foil-wrapped chicken thighs onto the grill.
- Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
- Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
- Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
- Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
- Add the pasta to the cheese sauce and stir to incorporate.
- Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.
Nutrition Facts : Calories 665.1 calories, Carbohydrate 36.6 g, Cholesterol 180.7 mg, Fat 36.9 g, Fiber 2.4 g, Protein 48 g, SaturatedFat 17 g, Sodium 1179.6 mg, Sugar 3.7 g
MEMPHIS-STYLE BBQ MAC & CHEESE
Tangy BBQ sauce gives this mac and cheese its sweet Memphis style. The fact that it's done in 30 minutes makes it a dish to keep in your repertoire.
Provided by My Food and Family
Categories Home
Time 30m
Yield 5 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Cook Macaroni as directed on package. Meanwhile, brown meat with onions and garlic in large skillet; drain.
- Add macaroni, Cheese Sauce and barbecue sauce to meat mixture in skillet; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
- Top with bacon and onions.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
MEMPHIS BARBECUE SAUCE
The secret is in the sauce. This recipe is posted on another web site and I made some minor adjustments for personal taste. Use this sauce for Recipe #98940.
Provided by PaulaG
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Combine all the ingredients except for oil.
- Bring to a low boil, stirring often.
- Using a splatter screen, reduce heat and simmer for 25 minutes, stirring occasionally.
- Remove from heat and whisk in oil until blended.
- Store in a sealed container in refrigerator.
Nutrition Facts : Calories 452.5, Fat 12.1, SaturatedFat 1, Sodium 3254.2, Carbohydrate 88.3, Fiber 4, Sugar 74.6, Protein 5.9
BEST MEMPHIS BBQ DRY RUB
This is the best Memphis-style BBQ dry rub; perfectly sweet, spicy and peppery.
Provided by Jordan VanderLaan
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 3
Number Of Ingredients 8
Steps:
- Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 22.7 g, Fat 2 g, Fiber 6.2 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 3523.2 mg, Sugar 10.6 g
MEMPHIS STYLE BBQ BURGER
Provided by Chad Rosenthal, Season 9 Food Network Star Finalist
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 29
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.
O SPECIAL BBQ MEMPHIS STYLE
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 4 sandwiches
Number Of Ingredients 27
Steps:
- In a large bowl, add the yeast and the warmed heavy cream. Let sit a couple of minutes until the yeast is foamy. Add the melted butter to the yeast mixture and mix well. Add the macadamia nuts. Add the flour and the salt to the mixture. Mix very well (for about 3 to 4 minutes). The dough will be too soft to knead.
- Preheat oven to 400 degrees F and grease a 9 by 12-inch bread pan with butter.
- Once you've mixed it extremely well, spoon the dough into the prepared bread pan. Cover with a towel and allow to rise, for about 1 hour. Uncover and bake for approximately 45 to 55 minutes. Ovens vary, so keep an eye on your bread. Tapping it on the bottom, you should hear a hollow sound. If you don't, put it back in the oven for a couple of minutes more. When completed, remove the bread from the oven and allow to cool in the pan for 20 to 25 minutes. Remove from pan and let cool. *This bread is very tender. Handle with great care!
- For the barbeque sauce:
- In a large saucepan, combine the wine, tomatoes, onions, tomato paste, molasses, brown sugar, honey, vinegar, lemon juice, Worcestershire sauce, salt, cayenne pepper, and hot sauce. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently as it thickens. Reduce the heat to low, cover and simmer for about 45 minutes, checking and stirring frequently. Store in an airtight container and keep refrigerated when not using. Makes approximately 2 1/2 cups.;
- For assembly:
- In a large bowl, combine the chicken, BBQ sauce, carrots and almonds. Mix well. On a plate, stack 2 pieces of bread and slice them diagonally. Do the same with the other breads on 3 separate plates. Remove the top slices of the breads. Distribute the chicken mixture onto the bread. Top with the mesclun greens and tomatoes and cover with the sandwich tops. Serve immediately.;
MEMPHIS-STYLE BARBECUE SAUCE
Use this sauce for Southern Grilled Chicken with Macaroni Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, sugar, Worcestershire, hot sauce, and cayenne. Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
QUICK & EASY MEMPHIS-STYLE BBQ RIBS
A friend of mine who loves barbecue gave me her recipe for ribs. Use just enough of the spice mixture to rub over them before baking, and sprinkle on the rest later. -Jennifer Ross, Arlington, TN
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.
Nutrition Facts : Calories 497 calories, Fat 32g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2066mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
MEMPHIS BARBECUE SAUCE
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
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.
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