1
72
VOTES
Honey Pecan Butter
Photo: flickr / CC0
1/2 cup pecans, halved
- Preheat oven to 350.
1 lb unsalted butter, softened
1/4 cup clover honey
- Place pecan halves on a cooking tray and cook until toasted for 5-8 minutes; remove from oven and let cool to room temperature.
- Chop cooled pecans.
- Place pecans and butter in a mixer; blend for 3-5 minutes using spatula.
- Blend on low speed and add honey; continue until all ingredients are well mixed.
- Place in serving dish or bowl; refrigerate until ready for use.
- Serve with warm cornbread.72 votes
BBQ Chicken Nachos
Photo: Metaweb / GNU Free Documentation License
About 4 ounces tortilla chips, or
- Heat oven to 400 degrees F.
enough to cover a flat baking sheet
or heatproof platter
2 to 2-1/2 cups diced barbecued chicken (about 12 ounces)
8 ounces grated cheddar, Monterey Jack or
asadero cheese or, preferably, a combination
2 large or 3 average green onions, chopped (include green parts)
1 fresh jalapeño, seeds and stems removed,
minced (or more to taste)
1/4 teaspoon ground cumin
- Arrange chips on a large baking sheet lined with foil.
- Sprinkle cheese over chips; top with equal portions of chicken, green onion, jalapeño and sprinkle with cumin.
- Bake 7-12 minutes until cheese melts and is bubbly; serve hot, and if desired, with guacamole or sour cream on the side.52 votes
3
39
VOTES
Baked Apples
Photo: Metaweb / CC-BY
1/2 cup powdered sugar
- Preheat oven to 350 degrees F.
1/2 cup granulated sugar
2 tablespoons cinnamon
2 1/2 lbs golden delicious apples
1/2 cup melted butter
- Mix both sugars and cinnamon together until thoroughly combined; set aside.
- Wash, peel, and core apples; cut into 1/2-inch wedges.
- Toss apple wedges in sugar and cinnamon mixture; coat apples thoroughly and evenly.
- Brush bottom and sides of a medium casserole dish with one tablespoon of the melted butter; place seasoned apples in dish.
- Drizzle remaining melted butter over apples.
- Bake apples for 30 minutes or until slightly soft; serve immediately.4
124
VOTES
Brown Sugar Glazed Baby Back Ribs
Photo: Metaweb / CC-BY
4 (2-pound) slabs loin back ribs, membrane removed (ask butcher or meat department to do this for you)
- Dry Rub: Mix all ingredients and break up brown sugar chunks; reserve 2 tablespoons for brown-sugar topping.
* Dry rub
1-1/4 Cups sugar
6 Tablespoons chili powder
2 Tablespoons paprika
2-1/2 Tablespoons iodized table salt
1 Tablespoon light brown sugar
1/2 Tablespoon each: black pepper and garlic powder
1/4 Tablespoon cayenne pepper
1 Teaspoon onion powder
* Braising liquid
1-1/4 Cups barbecue sauce (KC Masterpiece or similar)
1-1/4 Cup apple juice
1/4 Cup cider vinegar
1/4 Cup liquid smoke
* Glaze
2-1/2 Cups light brown sugar
1/2 Cup light corn syrup
6 Tablespoons white vinegar
2 Tablespoons barbecue rub
* Topping
1/2 Cup light brown sugar
2 Tablespoons barbecue rub.
- Braising Liquid: Combine all braising liquid ingredients.
- Glaze: Bring ingredients to boil on medium heat and remove; keep warm. Combine brown sugar topping ingredients.
- Put ribs cavity side up on sheet pan; season each slab with about 1/4 cup barbecue rub.
- Flip ribs over; season top side with 1/4 cup of rub, and refrigerate ribs for an hour.
- Heat oven to 250 F and cut 4 square sheets heavy-duty foil; put slab of ribs, top side up, on sheet of foil.
- Fold ends to make loose packet around each slab; pour 5 oz braising liquid into each packet.
- Seal top and make sure packet is loose around ribs; put packets on sheet pan and bake for 2 1/2 hours.
- Thirty minutes from being done, heat grill to medium heat; check ribs if meat is easily pulled from the bones.
- Place ribs cavity side down on sheet pan; brush slab tops with warm brown-sugar glaze.
- Put ribs cavity side up on grill; brush again with warm brown-sugar glaze.
- Grill for 2 minutes and flip slabs over; brush tops of slabs with more brown-sugar glaze.
- Grill for 2 minutes longer and remove ribs; sprinkle each slab with brown-sugar topping.124 votes
5
55
VOTES
Smokey Bones BBQ Sauce
Photo: flickr / CC0
1 1/2 cups prepared yellow mustard (you should use French’s)
- Whisk all ingredients together in a saucepan over medium heat.
7 Tbs brown sugar
8 Tbs tomato paste
5 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1/2 tsp cayenne
1/2 tsp ground black pepper
1/2 tsp granulated garlic
- Simmer until sugar is dissolved; remove from heat and let cool.
- Pour into a sterilized glass jar; refrigerate between uses.55 votes
6
72
VOTES
Brunswick Stew
Photo: flickr / CC0
1/2 roasting chicken (about 1-1/2 pounds)
- Cut chicken into pieces; place in a stockpot and cover with water and bring to a boil.
6 cups water
2/3 lb ground beef
1 1/2 lbs onions , diced (about 4 cups)
3/4 lb smoked pork (pulled pork, or 1 pound ground pork, see note)
1 (28 ounce) can crushed tomatoes
2 (14 ounce) cans diced tomatoes with juice
3/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup Worcestershire sauce
3/4 teaspoon hot sauce
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons granulated sugar
1/4 cup barbecue spice
2 (15 ounce) cans cream-style corn
- Reduce heat and cover; simmer for 30 minutes until chicken is tender.
- Remove chicken; pour stock into a bowl or large measuring cup.
- When chicken is cool, discard skin; pull meat from bones and discard bones.
- Tear meat into small pieces.
- In a large skillet, cook beef over medium heat until about half done.
- Add onions and cook until translucent for 8 minutes; add chicken and pulled pork.
- Stir and cook until well mixed and heated through for 5 minutes; remove from heat.
- Transfer meat mixture to stockpot; stir in 4 cups of reserved chicken stock.
- Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn; bring to a boil, reduce heat and simmer for an hour.
- Stir occasionally, add stock if needed.72 votes
FAQs
Who owns Smokey Bones? ›
How many Smokey Bones are in the US? ›About Smokey Bones
The 'Masters of Meat,' Smokey Bones is a full-service restaurant delivering great barbecue, award-winning ribs, crave-worthy co*cktails and memorable moments in 61 locations across 16 states. Smokey Bones serves lunch, dinner, and late night everyday.
According to an alleged employee posting on Reddit, the wings at Smokey Bones are first rubbed in a special customized seasoning blend. Next, the wings are smoked for about 45 minutes, and then they get deep fried to crispy perfection.
Where is Smokey Bones headquarters? › Who is the CEO of Smokey Bones? ›Lawlor takes over as top executive following the departure of CEO James O'Reilly, who became CEO of Ascent Hospitality Management earlier this month. Lawlor has been COO of Smokey Bones since 2019 and has over 25 years of restaurant experience, including several executive positions at Red Lobster and P.F. Chang's.
Did Darden own Smokey Bones? ›Smokey Bones first opened in 1999 as part of Darden Restaurants, better known for chains like Red Lobster.
Where did Smokey Bones originate? ›It was founded in Orlando, Florida in 1999 by Darden Restaurants, the same company that owns Olive Garden and LongHorn Steakhouse. The first Smokey Bones restaurant was located in the Florida Mall, and became a popular destination for shoppers looking for a hearty meal.
What is the slogan for Smokey Bones? ›“Meat is what we do®” and we do it like no one else. From our sweet and smokey BBQ platters to a tabletop grill with all you can meat, our meat masters carve everything you crave.
What kind of wood do smokey bones use? ›We believe pork should be slow smoked and pulled often. Slow, as in 11 hours over hickory logs every night, and often, as in every day at every restaurant. We know it's our bartenders who make our drinks great, not the liquor.
Why are my smoked wings not rubbery? ›Cook at Higher Temperatures
First and foremost, smoke your chicken at higher temperatures. The ideal temperature to cook your chicken should be around 275 °F – 320 °F (135 °C – 160 °C). As you start to decrease temperature beyond this threshold, the skin will become rubbery.
Why is the skin tough on my smoked chicken wings? ›
If you've ever eaten smoked chicken wings, there's a good chance that you were underwhelmed with their texture. Smoking at relatively low temperatures, like the 250°F (121°C) we recommend here, makes chicken skin rubbery, flabby and, well, gross.
Did Twin Peaks buy Smokey Bones? ›"Smokey Bones' parent company is Fat Brands, which also owns Twin Peaks," said Charline Demosthene a spokeswomen with Smokey Bones. "They have decided to close the Lakeland location and redesign it to become Twin Peaks soon."
Who owns Toby Keith's Bar and Grill? ›Toby Keith's I Love This Bar & Grill is a restaurant chain inspired by the country music singer Toby Keith and founded by Boomtown Entertainment.
Who owns Twin Peaks? ›Twin Peaks plans to open 10-12 restaurants in 2021, after reporting strong profit during the COVID-19 pandemic. On September 1, 2020, Twin Peaks announced that it would be acquired by FAT Brands, owner of Fatburger and Johnny Rockets, for $300 million. The acquisition was completed on October 1.