Recipies

Taste of Memphis & The Old South Recipes

BEEF BRISKET

  • 8 to 10 pound choice brisket
  • ¼ to ½ cup Jackson’s Private Reserve Dry Rub
  • Jackson’s Private Reserve Wet Mop
  • ½ cup Jackson’s Private Reserve BBQ Sauce
  • 10 to 12 white sandwich buns
  • 1 teaspoon liquid mesquite or hickory smoke
  • 1 Pint Cole Slaw

1) Twenty-four hours before cooking remove from plastic and wipe until dry.
2) Use hand tenderizer and poke entire brisket on both sides.
3) Add 1 teaspoon hickory or mesquite liquid smoke to Jackson’s Private BBQ Sauce and coat (by rubbing)
entire brisket bottom, top and sides.
4) After coating with our BBQ sauce, sprinkle entire brisket with Jackson’s Private Reserve Dry Rub, cover
in aluminum foil and store in refrigerator overnight.
5) Remove from refrigeration and let stand until room temperature before cooking (3 to 4 hours).

Fail-Safe Technique:
The following technique produces smoky, tender brisket and cuts the time to cook almost in half. Light a fire in a charcoal grill that is big enough to hold the brisket. Allow the coals to burn until covered with gray ash then move to one side of grill. Place the brisket on the grill, fat side up away from coals. Add soaked mesquite or hickory wood chips to coals as necessary to produce extra smoke. Grill the brisket about 2 to 3 hrs. or until the fat is charred, turning every 15 minutes. Coat brisket with mop when turning.  Remove the brisket from the grill. Preheat the oven to 250 degrees. Place the brisket on a double thickness of aluminum foil in a shallow roasting pan fat side up. Wrap it tightly and bake for 4 to 5 hours or until the meat is very tender. Time will vary depending on size of brisket.
Remove the brisket from the oven and peel back the foil. Increase the oven temperature to 350 degrees. Return the brisket to the oven and roast, uncovered, for 30 minutes to crisp the top layer of fat.

Remove from oven, cover with foil and allow the meat to rest for 20 to 30 minutes before cutting. You can trim off the fat layer if you want or leave fat and cut across the grain into very thin slices. Serve on bun topped with Jackson’s Private Reserve BBQ Sauce and coleslaw. If you don’t want the bun you can dip brisket slices in Jackson’s Private Reserve BBQ Sauce and eat just the meat.

JACKSON’S PRIVATE RESERVE CIDER MOP

  • 11/2 cups apple cider
  • 1/2 cup cider vinegar
  • 5 tablespoons Jacksons Private Reserve Dry Rub
  • 4 tablespoons Jackson’s Private Reserve BBQ Sauce

1) Mix in sauce pan and heat to boiling
2) Remove from stove top cover and let stand overnight.
3) Brush the mop on brisket while barbecuing over dry (no water pan), indirect heat.

THE SAME RECIPE CAN BE USED FOR WHOLE PORK SHOULDERS OR PORK BUTTS

TASTE OF MEMPHIS & THE OLD SOUTH RECIPIES

MEMPHIS STYLE DRY RUB RIBS







  • 2 to 3 racks baby back ribs.
  • ¼ to ½  cup Jackson’s  Private Reserve Dry  Rub
  • ½ cup Jackson’s Private Reserve BBQ Sauce
  • Jackson’s Private Reserve Wet Mop
  • Mesquite or hickory charcoal
  • Covered grill or smoker

 

READY RIBS FOR THE GRILL

We always buy Costco packaged baby back ribs (Sealed in Plastic). These ribs have the most meat and require less cooking time than regular spareribs. Be sure not to over-cook the baby backs or they will be dry.
Removing the papery membrane on the underside of the ribs will help the fat render more quickly. Removing the membrane also lets the spices better penetrate the meat. The membrane itself is very thin, so removing it should not expose the rib bones.
1. Twenty-four hours before cooking remove from plastic and wipe until dry
2. Remove membrane from back of ribs:

  • At one end of the rack, loosen the edge of the membrane with the tip of a paring knife or your fingernail.
  • Grab the membrane with a paper towel to keep it from slipping
  • Pull slowly it should come off in one piece then pat dry



 

3) After membrane has been removed coat rib racks with Jackson’s Private Reserve BBQ sauce
4) After coating with our BBQ sauce, sprinkle rib racks with Jackson’s Private Reserve Dry Rub
5) Work sauce and rub into both sides of rib racks and the bone ends
6) Wrap with aluminum foil and store in refrigerator overnight.

JACKSON’S PRIVATE RESERVE CIDER MOP

  • 11/2 cups apple cider
  • 1/2 cup cider vinegar
  • 5 tablespoons Jacksons Private Reserve Dry Rub
  • 4 tablespoons Jackson’s Private Reserve BBQ Sauce

1) Mix in sauce pan and heat to boiling.
2) Remove from stove top cover and let stand overnight.
3) Brush the mop on brisket while barbecuing over dry (no water pan), indirect heat.

To Cook Ribs:

Remove ribs from refer and let stand until they reach room temperature. Usually two to three hours. Also reheat mop and keep warm to prevent cooling ribs when applying.

1. One hour before cooking ribs:
Place wood chips (I use mesquite, hickory produces a milder smoke flavor if you prefer) in a bowl with enough water to cover.

2. Thirty minutes before cooking ribs:
Light about 45 charcoal briquettes (Mexican Real Wood Mesquite works best). Don’t use chemical lighters to light charcoal. This will transfer to the ribs. I use kindling and a plumber’s torch. When coals are covered with thin layer of gray ash, stack them 2 to 3 briquettes high on side of grill, if you don’t have a smoker. Set cooking grate in place, open top and bottom vents halfway, cover grill, and let heat for 5 minutes. Drain wood chips.

3. Position ribs on side of grill without coals. Drop ¼ cup wood chips through grate onto coals. Cover grill, positioning lid so that vents are opposite coals to draw smoke through grill. Meanwhile, bring mop to simmer; cover and keep warm.

4. Barbecue ribs until meat starts to pull away from bones and has rosy glow on exterior, 3 to 4 hours. You will need to flip ribs and baste them with mop, as well as replenish charcoal and wood chips.  Always keep grill covered while cooking. 

5. Turning the ribs: Turn the rib racks every 15 minutes, switching their position and rotating them 180 degrees,

6. Mopping” the ribs: Baste the ribs every 15 minutes (when turning them) with the warm mop. Use a pastry brush or spray bottle to apply the mop.

7. Adding fuel and smoke: Add 1/2 cup of wood chips to the cools every 15 minutes (whenever you turn the ribs). Once every hour, add 12 unlit briquettes, sliding the top and bottom vents completely open after the first addition. Check your thermometer to make sure the temperature stays between 250 to 300 degrees. You make have to add more or less charcoal to maintain this temperature.

8. Before removing ribs from grill: Complete one last mop to both sides of rib racks, then sprinkle the top of each rib rack with Jackson’s Private Reserve Dry Rub. One at a time, place each rack of ribs on grate directly over mound of coals, cooking about 3 minutes on each side, then transfer to cutting board. Tent ribs with foil and let rest for 20 to 30 minutes.
9. I like to add another sprinkle of Herb’s rub on the top of the ribs before serving.

10. Serve ribs with Jackson’s Private Reserve BBQ Sauce on the side for dipping.

To reheat leftovers, place the ribs in an ovenproof dish, add a few tablespoons of water, cover with foil, and place in a 250-degree oven for 20 to 30 minutes.

TASTE OF MEMPHIS & THE OLD SOUTH RECIPIES

BUFFALO WINGS


  • 24 fresh chicken wings
  • ¼ cup Jackson’s  Private Reserve Dry Rub
  • ½ cup Jackson’s Private Reserve BBQ Sauce
  • salt

PREPARE WINGS

1) Remove wings from package and wash.
2) Cut whole wings into at joint and remove tips.
3) Fill large bowl with cold water and add ¼ cup salt.
4) Add wings to water and soak for at least 2 hours.
5) After 2 hours pour off water and wash wings several times with fresh water to remove salt.
6) Remove from water and pat dry with paper towel.

YOUR WINGS ARE NOW READY TO COOK

Deep Fry Method (Best)

1) Set deep fryer or heat oil in deep pan to 375 degrees.
2) Fry wings until done (about 10 minutes if cut into).
3) When cooked remove and drain on paper towels to remove oil.
4) Salt to taste
5) Add ½ cup Jackson’s Private Reserve BBQ sauce to a large bowl.
6) Add chicken wings to bowl and toss until well coated.
7) Remove wings to plate and sprinkle generously with Jackson’s Private Reserve Dry Rub.
8) Serve immediately. You can dip wings in Jackson’s Private Reserve BBQ sauce or traditional
    Ranch dressing. We prefer the BBQ sauce.

Your guest will be amazed with the unique taste!

BBQ Method

1) Barbecue wings on gas or charcoal grill.
2) Baste with butter or olive oil while cooking to keep moist.
3) Remove from grill and follow steps 4 through 8 listed under deep fry method.

Bake Method

1) Bake in oven (baste with butter or olive oil to keep moist).
2) Remove from oven and follow steps 4 through 8 listed under deep fry method.

TASTE OF MEMPHIS & THE OLD SOUTH RECIPIES

 STEAKS

  • Rib Eye, T-Bone, or Your Choice Steak
  • ¼  cup Jackson’s  Private Reserve Dry Rub
  • Salt & pepper
  • ½ cup  virgin olive oil

PREPARE STEAKS

1) Twenty-four hours before cooking remove from packaging and wipe until dry.
2) Coat both sides of steak with olive oil.
3) Salt & pepper both sides of steak.
4) Coat both sides of steak with Jackson’s Private Reserve Dry Rub.
5) Place uncovered in refrigerator over-night.
5) Remove from refrigerator and let stand until room temperature before cooking (2 to 3 hours).

GRILL

Grill over very high heat. For best flavor use charcoal grill or add mesquite or hickory chips to
Gas grill.