The Ricky Shack

Family Time (or Sister Fest) leads back to The Ricky Shack

AAs this pandemic subsides and crowd gatherings are deemed safe, BBQ Pitmasters and Judges are returning to their favorite pastimes. A number of competitions have already been sanctioned by the Kansas City Barbeque Society (KCBS) in Alabama and Mississippi, and I have been selected to judge in several of these competitions.

Back The Blue, a large two-day regional contest was scheduled for Madison, Mississippi.

My thought was to write about “Sister Cities” of Madison, Alabama and Madison, Mississippi. We immediately began to make plans to go back to my former home state to judge BBQ and to visit family. Shortly thereafter, we were advised that there was a change of venue-the two-day Back The Blue contest was being moved to Brookhaven, MS and concentrated into a one day coo o o, the story line too a slight detour, but I know you will enjoy those great Mississippi recipes. Fun family times are what inspire me to share these events and recipes. n early May, the o ild oo o was held at the historic train station in downtown Brookhaven, MS and three weeks later the But-

By Richard George

ler, AL and Meridian, MS Twin States BBQ Festival was held at the Lauderdale County Agricultural Complex in Meridian. With Jackson close to both these contests, we (my wife) decided a sister fest was needed. Gayle’s sister Robin and her husband Durr Boyles live in Jackson. They are always gracious hosts and fun to be with.

On our last trip to Jackson, Durr and Robin took us to one of their favorite restaurants, the CRAZY CAT - EAT UP on Canton Mart Road. Over cocktails, appetizers of fresh Mesa Fried Oysters and Skillet Cornbread, entrees of Grilled Carolina Rainbow rout, an oasted ed sh and an eared esame rusted Tuna, and an awesome Strawberry Shortcake (see recipe below) it was suggested that Durr might come to Madison and cook at The Ricky Shack. Being a respected Mississippi State graduate and an accomplished Big Green Egg (BGE) cook, permission was granted for him to cook on my BGE.

Forget the fact that he outranks me, but it allows me to share with you that a “Major General feeds the troops’ family at The Ricky Shack.” With humor and respect, but not permission, we sometimes even refer to Durr as the TAG (The Adjutant General of MS.) and Robin as the SOTAG (Spouse of The Adjutant General.) Durr was appointed as Adjutant General by the Governor in 2016 and reappointed last year. His position oversees the activities of both the Army and Air National Guard for Mississippi.

When Durr and Robin are available to travel to North Alabama, the sister fest occurs at our house. Their middle sister, Mary Beth and husband Mike Strain also live in Madison. We ALL gather with children and grandchildren at The Ricky Shack for food and fellowship.

Durr and Robin’s sons Gray (MSU Bulldog) and Connor (SMU Mustang) enjoy coming back to Jackson from their homes in Dallas to sample their dad’s special pork chops and their mom’s potatoes. Although Madison, AL is still almost 700 miles from Dallas, they are regulars at The Ricky Shack, where holidays are especially fun with many family members joining us.

Durr shares his Sweet Heat Chops recipe:

Select a bone-in pork chop of approximately 1 ½ inch thick. Marinate for 6 hours in a syrup like Mrs. Butterworth’s or Log Cabin syrup or substitute an authentic maple syrup for a heartier avor repare your re for indirect heat, conv tor legs up for slow and low temperature, add pecan chunks and stabili e the re at appro imately de rees After placin the pork chops on the grill, sprinkle with Tony Chachere’s Creole Seasoning. Dust the chops to your heat preference (careful, wives and young nieces may object), as it can produce a “kick.”

After appro imately minutes, ip, and dust a ain see prior sentence for caution), then monitor the internal temperature with a quick read thermometer after another 10-15 minutes. The minimum suggested USDA safe internal temperature is 145 degrees. Remove the chops from the grill and lightly tent in aluminum foil. This will allow the natural juices to be redistributed throughout the chops. If cooked slowly, this can be a smoky, tender, sweet, moist delicacy. With a heavy hand and multiple shakes of Tony’s, it can be a spicy hot meat. If there is a good Mississippi State Ballgame on TV, the pork chops can be overcooked. They might not be quite as tender but will still be sweet and smoky. You will enjoy this simple treat.

Be on the lookout for the premier of Railyard BBQ Cook-Off in Downtown Madison on October 22 & 23. (www.railyardbbqfest.com)

[At a later date and wanting to try the sweetness of Mrs. Butterworth’s on a pork tenderloin, I followed his 6-hour marinade on a Publix Roasted Garlic and Black Pepper seasoned tenderloin. Thinking the pepper was already enough kick, I seasoned on the grill with my favorite Hardin’s Original Seasoning. I combined a chun of pecan and cherry for a smo y avor, and coo ed at same 225-degree temperature, until reaching 145 degrees internal temperature. This is so easy and delicious; you must try it.]

Robin likes to prepare a family favorite cheesy hash brown casserole, renamed by her sons as Gloppy Potatoes. She shares:

Ingredients: 2 lb. Frozen hash browns, 16 oz. Sour cream, 2 cups shredded cheddar cheese, 1 can cream of chicken soup (10 ½ oz.), 1 tsp kosher salt, ¼ -½ tsp fresh cracked black pepper, 2 Tbsp minced onion, ¾ cup melted butter, 2 cups slightly, crushed corn a es reheat oven to de rees we coo this inside rather than on the BGE.

In a large mixing bowl, combine the frozen hash browns, sour cream, shredded cheese, chicken soup, salt, pepper, onion and ½ cup of melted butter. Mix well and pour into a 13 x 9-inch baking dish. In a small bowl, combine the other ¼ cup butter with the crushed corn a es Mi well and sprin le over the top of the casserole. Cover the dish with aluminum foil and bake for approximately 60 minutes. Remove the foil and bake another 5-10 minutes to ive the corn a es a little crunch onderful dish

Lest we forget, adult beverages are important. Gray adds a little di erent spin to a Moscow Mule he ld ray Mule has become popular at The Ricky Shack. It is usually served in a copper mug, lled with onic ce Add o f ray oose od a, the uice of ½ freshly squeezed lime and then add 6 oz. Goslings Ginger Beer. Give it a gentle swirl and serve with a slice of lime. Sometimes we garnish with a fresh mint instead. Simple yet tasty.

Younger brother Connor shares his special twist on Ranch Water. Rim a highball glass with Tajin classic seasoning (for a little kick.) Add 2 shots (3 oz.) of a premium tequila like Casamigos and the juice of 1 fresh lime to your glass. Fill the glass with ice and top it o with opo hico mineral water li htly stir then place a thin sliver of jalapeño on top of the ice. Simply add more Topo Chico for a lighter version. CB’s Ranch Water is very refreshing.

Strawberry Shortcake

Jon Lansdale, chef, and co-owner of Crazy Cat - Eat Up happily shared his old family recipe so that we might also enjoy it in North Alabama:

Angel Biscuits

Macerated Strawberries

Fresh Whipped Cream

Quarter ripe strawberries and cover with a healthy amount of sugar and let sit for a few hours or all day. For 1 Pound of berries use 1 1/2 cups of sugar or to taste.

Whipped Cream:

Whip 2 cups of heavy whipping cream, as it thickens slowly add 1 cup of powdered sugar till it is “thick”. The amount of sugar can be adjusted to suit your preference or left out altogether.

Angel Biscuits: 1 package yeast dissolved in 1/4 cup warm water cups sifted unbleached all purpose our measured after sifting) White Lily is my preference 1/4 cup of sugar 1 tablespoon baking powder 1 tablespoon kosher salt 1 teaspoon baking soda 1 cup packed lard, butter, or Crisco (or a combination of these) 2 cups room temperature buttermilk

Instructions: 1. Heat oven to 450 degrees n a lar e bowl mi the our and the ne t four in redients with a whisk. Add the lard or other fat of your choice to the our mi ture usin your n ers, uic ly rub the fat into the our till it resembles cornmeal. Mixture can be very coarse looking. Ma e a well in the center of the our mi ture, add all the buttermilk and the yeast mixture and stir with a big spoon quickly, just till it is blended and begins to mass and form a sticky dough. (If it appears dry add a little more buttermilk) mmediately turn dou h out onto a enerously oured surface. Flour your hands, knead the dough a few times (about 8) until a cohesive ball of dou h forms, ently atten dou h with hands to even thic ness, usin a oured rollin pin, li htly roll out dou h to 3/4-inch thickness 6. Using a round cookie cutter (or an emptied metal can) cut out the biscuits. DO NOT TWIST THE CUTTER. GO STRAIGHT DOWN. Twisting will stop the biscuits from rising properly. 7. Place on a cookie sheet with an edge or a large cast iron skillet. pray either one with coo in spray rst et the biscuits rise in a warm draft free place for about 20 minutes 8. Bake until golden brown. About 25 minutes but ovens do differ so check at about 20 to see how it is going.

To assemble:

Let Biscuits cool. Slice one biscuit open and put the bottom into a serving bowl. Spoon berries and juice over the biscuit, then top with whipped cream, and then place the biscuit top back on.

Now, enjoy.