As we get the smoker fired up, crank up the Jimmy Buffett and get ready to go to work on some pork ribs we ask you folks today what’s on the menu. If you’ve got any tips to share, any ideas the rest of us can benefit from–pass it along!

We’ll also take some drink selections so get ‘em ready. Post your thoughts in the comment section and tell your friends to contribute too. Now, go have fun, be safe and remember what this weekend is all about.

Hyatt

Since y’all have been clamoring for more of Virgil Cain’s recipes we thought we’d ask him to share a a few things with y’all on the site. Here ya go. Be sure and send Virgil a “friend request” on Facebook!

Hyatt

VIRGIL CAIN’S NASCAR TAILGATE COOKBOOK

East Texas Seasoning

1/2        Cup                              Ground Black Pepper

1/4        Cup                              Kosher Salt

1/4        Cup                              Paprika

1          Tablespoon                   Garlic Salt

1          Tablespoon                   Garlic Powder

1          Tablespoon                   Brown Sugar

1          Teaspoon                     Dry Mustard

1          Teaspoon                     White Pepper

Combine all ingredients. Store in air-tight container for up to six months.

#12 BBQ Seasoning & Rub

1          Cup                              Brown Sugar

1/2        Cup                              Seasoning Salt

2          Tablespoon                   Chili Powder

1          Teaspoon                     Onion Powder

1          Teaspoon                     Paprika

1          Teaspoon                     Black Pepper

1/2        Teaspoon                     Cumin

Combine all ingredients. Store in air-tight container for up to six months.

Note:  Add vinegar, oil, lemon juice, Dr Pepper, Coke or Sprite for a quick BBQ mop.

Rebel Yell Barbeque Sauce

1          Tablespoon                   Vegetable Oil

1          24-Ounce Bottle            Barbeque Sauce

1/4        Cup                              Rebel Yell Whiskey

1          Tablespoon                   EAST TEXAS SEASONING

In large pot, heat oil. Pour in barbeque sauce.  Add whiskey and bring to boil.  Reduce heat and simmer for 10 minutes.

Virgil Cain’s Wing Sauce

1          Cup                              Louisiana Hot Sauce

3          Tablespoons                 White Vinegar

2          Tablespoons                 East Texas Seasoning

2          Tablespoons                 Black Pepper

1          Tablespoon                   Worcestershire Sauce

2          Teaspoons                    Tabasco Sauce

1          Teaspoon                     Cayenne or Jalapeno Pepper Powder (Optional)

4          Tablespoons                 Unsalted Butter or Margarine

1/2        Cup                              BBQ Sauce

In large saucepan mix seven ingredients and bring to boil then reduce heat to low.  Add remaining ingredients and simmer for 20 minutes. Place in refrigerator.

Blue Star Dressing

8          Ounces                         Blue Cheese

2          Cups                            Mayonnaise

2/3        Cup                              Milk

1          Teaspoon                     Worcestershire Sauce

1/4        Teaspoon                     Garlic Powder

1/4        Teaspoon                     Onion Powder

1/4        Teaspoon                     Jalapeno Powder

            Dash                            Black Pepper

Combine all ingredients in medium bowl and mix well. Add more milk for thinner dressing.

Smokehouse Stuffed Jalapenos

8          Ounces                         Cream Cheese

16         Large                            Jalapenos

1          Cup                              Milk

1          Cup                              Shredded Smoked Gouda Cheese

1/4        Cup                              Finely Chopped Cooked Chicken

1/4        Cup                              Finely Choppled Crisply Cooked Bacon

1          Teaspoon                     East Texas Seasoning

Soften cream cheese.  Cut jalapenos in half lengthwise and remove seeds.  Place in bowl and soak with milk…this helps reduce the heat in the peppers.  Combine softened cream cheese, gouda cheese, chicken, bacon and seasoning in medium bowl and mix well.  Remove jalapenos from milk and stuff with cheese mixture.  Place in smoker for 25-30 minutes or until cheese has crusted over.  Serve with blue cheese or ranch dressing.

Revolution 1836 Salsa

2          Tablespoons                 Vegetable Oil

1          Cup                              Chopped Onion

3          Cloves                          Minced Garlic

1          28-Ounce Can               Crushed Tomatoes

2          14-Ounce Cans              Rotel

¾         Cup                              Chopped Jalapeno

2          Tablespoons                 Cumin

1          Tablespoon                   Black Pepper

1          Tablespoon                   Chili Powder

1          Tablespoon                   Salt

1/4        Cup                              White Vinegar

1/4        Cup                              Sugar

1          4-Ounce Can                 Chopped Green Chiles (Optional)

In large saucepan sauté onion and garlic until tender.  Add remaining ingredients and bring to boil.  Reduce heat and simmer for 20 minutes. Place in refrigerator.  Salsa can be served either hot or cold.

Ranger Tailgate Chili

5          Pound                          Ground Sirloin

2          28-Ounce Cans              Tomatoes

3/4        Cup                              White Vinegar

1/2        Cup                              Minced Garlic

1          Cup                              Chopped Onion

1          Tablespoon                   Chile Petines (Crushed)

1/4        Cup                              Chile Powder

1/4        Cup                              Cumin

1/4        Cup                              Sugar

1          Tablespoon                   Salt

2          12-Ounce Bottle            Beer

                                                Black Pepper

                                                Cocoa

In large pot, brown sirloin.  Drain fat.  Add tomatoes, vinegar, garlic onions and chili petines and bring to boil for 10 minutes then reduce heat, Add chile powder, cumin, sugar, salt, beer, black pepper and cocoa.  Bring to boil.  Reduce heat and simmer for an additional 45 minutes.

Arnold’s Pulled Pig

1          6-8 Pound                     Pork Shoulder

8          Ounces                         #12 BBQ Seasoning & Rub

1          64-Ounce Bottle            Seven Up

Score fat cap on pork shoulder.  Liberally rub seasoning on pork shoulder.  Wrap tightly in plastic wrap and place in refrigerate overnight.  After shoulder has marinated overnight, remove from refrigerator and let set for 30 minutes.  Preheat oven at 250 degrees.  Place shoulder in large roasting pan and cook in oven for 4 hours.  Remove and place in smoker for additional 2-3 hours depending on size of shoulder.  Once shoulder is done, remove from smoker and shred meat with two forks.

1. The Ryder Cup has evolved into one of my favorite sporting events out there. With the demise of the Cold War the Olympics leave me stale, but at least with Colin Montgomerie we’ve got someone to dislike if not hate. Besides, who doesn’t like watching millionaires bicker and fight over trivial matters that will never affect your daily life. You know, like the U.S. Senate.

2.  How demoralizing will it be if Nebraska wins the Big 12 in their final year of competition before bolting to the stable, flush with cash tundra of the Big 10(12)? It is enough to make me root for Mack Brown. Who knows, maybe the Old Man(hattan) can spring the upset this weekend with the not-so-Mildcats. Nothing against Nebraksa, but the thought of them lording over the State of Texas a final title would bother me.

3.  Texas Tech fans judging Neal Brown’s offense three games into his tenure makes as much sense as judging Mike Leach’s offense three games into his time at Tech. Both had to make changes, both are asking some personnel to do things they weren’t exactly recruited to do and both came into a fan-base that really didn’t trust what the coach was/is doing, for vastly different reasons, and both need(ed) time to get everyone on the same page. Fans didn’t want to hear that in 2000 and they don’t want to hear it in 2010. Funny how history repeats.

4.  Cliff Lee gets one chance, and one chance only, to earn his pay with the Texas Rangers: Win game one of the ALDS on the road at either Tampa or New York. That’s it and that’s all. The Rangers would have won the division without him. His value will be determined in October. The entire trade should be judged on that alone. For the record, my money is on Lee.

5.  I’ll still take a Whataburger (#2 w/cheese, whatasized w/a diet coke) over any other chain out there. 5 Guys is nice, In-N-Out is overrated and the rest are all the same. Give me the Big W.

Hyatt

NASCAR Chef and motivational speaker Virgil Cain dropped back in on The Show Friday with some “great” Super Bowl and Daytona 500 food ideas. Try ‘em at your own risk.

Virgil Cain can be reached at Facebook.

Corn Dog Recipe

Virgil Cain is on Facebook and can be reached at virgilcain@consultant.com

It was a good idea, but poor on execution. First off, it cost $15 bucks to get in and all that gets you is a small wine glass. There were a few places giving a first free taste, but most cost you another buck just to get a taste. This is all on top of the 15 bucks you’ve already paid. I believe there were about 12 different wineries, so that cost can add up. If you wanted a full glass, that would have set you back $5 bucks.

As for the rest of the festival? Well it’s not worth writing about it was just a bit boring.

This was the first year for the festival and every event has it’s kinks that that need to be worked out before year 2. However, if they want me back next year, they had better step up and change a lot.

Again, the Wine Festival is a great idea, but this year I don’t think it was a big hit.

Halt!

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