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Article Index
Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding
Back Yard Boss

This is a companion book to Popalee Barbecue Sauce

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www.popalee.com

 Popalee Barbecue
 The back yard boss


Barbecue dishes and preparation and some of the side dishes associate with barbecue are the first section of this book. I will also cover some other dishes that nourished many southern families when times were a little tough. Some of these dishes are considered real treats today. I will start with the proper fire for your barbecuing experiences, some safety issues that must be followed to keep everybody safe.     
These old recipes use a lot of pork in many forms , if you can't or don’t eat pork, I can offer some substitutes in some cases but in others pork is the seasonings necessary to achieve the taste for that dish.


Many cooks substitute smoked turkey wings for ham shanks or ham hocks in other cases beef or chicken bullion cubes with a little olive oil to add taste to the greens or other vegetable dishes. Another way to reduce fat is to cook the seasoning meat as directed. After the meat is ready to add the vegetables (this step must be done in advance) pour the water the meat was cooked in into a pan and put it in the refrigerator. The grease will rise to the top after a while and get hard in most cases. The grease can be easily removed from the top of the pan and discarded. The results are gelatin with lots of flavor that will turn liquid when heated. Proceed with the recipes as written. These suggestions will not be repeated for each recipe that call for seasoning meat, please refer to this page for the information about alternate methods of seasonsing.

Barbecue is a food that people compare probably more that any others. The origin of the word barbecue is still in discussion, there are many theories and any one could or could not be accurate. You may want to research that yourself but one theory it came from the West Indian term “barbacoa (slow cooking meat over hot coals).
Popalee is an award winning barbecue chef that ran barbecue restaurants and later a catering business, Popa Cart Barbeque Catering until retiring from the business a few years ago. Barbecue has always been a passion for Popalee. He started back in Georgia where his Mama and her sister (aunt Kin) cooked barbecued in front of the church they attended for years. All the proceeds went to the church, there fore no samples given out, everybody had to buy the barbecue.
Barbecue was sold like that through out Georgia and many other Southern states, some for churches others was done by barbecue men to augment their income. Make no mistake, all these barbecue chefs were serious cooks and had secret methods they would share with no one. When a lot of the barbecue chefs were forced together for a special function the competition was fierce. I think that concept is true today, there is strong competition among back yard chefs and the purpose of this book is to help you become a “Back Yard Boss.”
After reading this book I wish you able to compare your barbecue experience with some of the best you have ever had. This book is intended to help you in that process, starting with the barbecue pit. For the purpose of this book I will refer to the whole unit as “your barbecue pit or the pit” The entire unit is often call a barbecue grill, and the removable section that holds the food is also called the “grill”.




 
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