On 9/11 it's easy to remember some of America's finest who soon became the saving grace of the tragedy which struck our Nation. The fire fighters and other first responders were there to rescue, save, recover and even give their lives for those in this horrific crisis that stilled the world.
|Chef Andreas Kisler is JFD Honorary Chief along with Andrew Boks who is the culinary chair of Bone Appetit.|
Take this opportunity to thank those people in your communities who are also heroes in the waiting. We took dinner to one of our stations and listened as these brave men and women who take such pride in their jobs. An Executive Chef from The Peabody Hotel, Andreas Kisler, the First Lady of Jackson, Liz Gist, and a cardiologist, Dr. Elie Korban, joined a group of friends who are working together on a dog-rescue non-profit (Bone Appetit) to say THANK YOU to the Jackson TN Fire Department.
They are a fit bunch and wanted a traditional BBQ supper so that's what they got.
I encourage you to stop by and say hello or take your local fire fighters a batch of homemade cookies or some chicken off the grill - whatever you like to cook. Who knows one day they may be there to save your life.
|Hand pulled hickory-smoked BBQ Pork from Hwy 87 BBQ (Exit 87 off I-40 in Jackson TN)|
|Dr. Elie Korban enjoys dinner with the crew from Station One, A Shift and is amazed to learn that they are trained EMT's in addition to knowing how to fight fires.|
|TN Magic Dew BBQ Sauce – long a secret on the BBQ circuit|
1 cup apple cider vinegar
1 cup ketchup
1/2 cup Mountain Dew
1 cup finely chopped onion
2 tablespoons minced garlic
4 tablespoons butter
3 tablespoons sorghum molasses
2 tablespoons prepared mustard
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 tablespoon mild chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup Louisiana Hot Sauce
1 teaspoon fresh ground black pepper
1 teaspoon cayenne
Red pepper flakes, optional
Melt butter in a saucepan over a medium heat. Add onion and garlic and sauté until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 1 hour. Allow to cool. Puree this sauce. Store in refrigerator.
RECIPES are all in a newspaper article published today by Gannett so I can't print here yet.
Red Slaw, Hash Brown Casserole, Deviled Eggs, Oak Cliff Caviar, Baked Beans, Southern Potato Salad, BBQ Pork, Amish Bread and Devils food and White Layer Cake with Raspberry Mousse and European Buttercream Frosting.