Photo: Courtesy of Blue Oak BBQ
Barbecues and Memorial Day go hand-in-hand. Whether
you're the one entertaining or volunteered to bring a dish, remember: the classics will always reign supreme. We've gathered three easy-to-recreate recipes from New Orleans eateries that will guarantee restaurant-level fare, without any of the stress. Impress your friends with cole slaw that tastes just like The Company Burger's and wings that Blue Oak BBQ serves at their Mid-City joint. Top it off a Martin Wine Cellar-quality burger (complete with a savory jam) and you have the perfect start to summer. Bon appetit! RECIPE: The Company Burger Cole Slaw
1 gallon cabbage
2 cups carrots
3 tablespoon onions grated
1 cup pickled jalepeños-chopped
1/2 lemon juiced
2 cups mayo (Dukes)
1/4 cup red wine vinegar
2 hefty pinches of salt
Tabasco to taste
RECIPE: Blue Oak BBQ's Smoked and Fried Chicken Wings
4 lbs. jumbo chicken wings
1/2 cup favorite rub
1/2 gallon vegetable oil
6 cups water
1/3 cup brown sugar
1/3 cup kosher salt
1/3 cup Crystal hot sauce
Combine all ingredients until salt and sugar have dissolved. Place chicken wings in Brine for approx. 1.5 to 2 hours.
2/3 cup Crystal hot sauce
1/2 cup cold, unsalted butter
2 tablespoons Sriracha
1 teaspoon Worcestershire
1 teaspoon garlic powder
In a sauce pan, combine all ingredients and stir until butter dissolves. Set aside and allow to cool.
Wing Prep / Smoke
Preheat your backyard grill to 275F. Arrange coals and wood chips, if using, on one side of the grill. After wings have brined, add rub and 1/2 cup of buffalo sauce and mix thoroughly. Place wings on cool side of smoker and cook for approximately 1.5 to 2 hours or until wings have an internal temperature of 165 degrees. Remove from grill and chill for approximately 2 hours.
In a sauce pan or stock pot, place approximately 1/2 gallon of vegetable oil in pan and warm to a maintained temperature of 350 degrees. Gently drop 8 wings at a time in hot oil for approximately 2 minutes or until crispy. Toss in Buffalo Sauce and serve with Ranch or Blue Cheese Dressing and Celery.
RECIPE: Martin Wine Cellar Bacon Jam and Avocado Burger
For the bacon jam (yields 1 cup)
1 lb. bacon, cut into 1” pieces
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup brown sugar
1/4 cup maple syrup
1/3 cup apple cider vinegar
For the burger (serves 1)
8 oz. ground beef
1 sesame seed hamburger bun, split
1 small Haas avocado
1 small tomato
Salt, 1 teaspoon
Pepper, 1 teaspoon
Mayonnaise, for topping
Alfalfa sprouts, for topping
Directions for the bacon jam
1) In a medium saucepan over medium heat, cook bacon until crispy. Move bacon to a paper towel-lined plate, saving about 1 tablespoon of bacon fat in the pan.
2) Reduce head to medium low. Add onion and garlic to the pan and cook, stirring often, until caramelized (about 15 minutes).
3) Stir in brown sugar, maple syrup, apple cider vinegar, and cooked bacon. Bring mixture to a simmer then reduce to heat to low. Cook until the liquid has reduced and thickened (7 to 10 minutes).
4) Let cool before transferring to a jar.
For the burger
1) Heat a griddle medium hot.
2) Using your hands, form beef into 1/4-inch thick patty. Season with salt and pepper on both sides and cook on griddle for 2 to 3 minutes. Flip the burger and continue girdling for 2 to 3 minutes for medium rare.
3) To assemble, place burger on the bottom slice of the bun, add sliced tomato, avocado and alfalfa sprouts on top of hamburger patty. Spread mayonnaise and bacon jam on the top bun. Enjoy!