Corn Cakes with Barbecue Chicken, Barbecue Ribs
Thursday, July 2nd 2009, 11:50 am
By: News 9
Corn Cakes with Barbecue Chicken
• 6 chicken thighs, roasted
• 1 C. Head Country barbecue sauce
• 1 (6.5 oz.) packet Shawnee Mills yellow corn muffin mix
• 1 egg
• 1/3 C. milk
• ½ red pepper, diced
• 1 T. chives
• 1 T. olive oil
1. Shred cooked chicken in medium saucepan. Add barbecue sauce and cook 12 to 15 minutes over low heat.
2. Make corn muffin mix according to package directions using egg and milk. Add red pepper and chives to corn muffin batter.
3. In a small skillet, heat olive oil. Pour corn muffin batter into the skillet in small round drops the size of a small pancake. Fry for 1 minute on each side. Continue making "corn cakes" until batter is gone.
4. Arrange two corn cakes on plate and top with ½ cup of the barbecue chicken.
An original recipe by Chef Kurt Fleischfresser
1 rack Prairie Fresh pork spare ribs
T. Head Country all-purpose seasoning
Your favorite selection of Head County barbeque sauce
1. Build a fire in the smoker and let burn for 30 minutes to allow lighter fluid smell to dissipate. Heat cooking chamber to a temperature of 270 degrees Fahrenheit.
2. Trim and discard membrane on the bone side of the ribs. Season ribs with all-purpose seasoning. Place ribs in smoker away from direct hear, about 20 inches if possible. Cooke for 3 ½ hours; wrap in foil and cook for an additional 45 minutes.
3. Remove from foil and baste with barbecue sauce and cool for an additional 15 minutes, turning once. Be careful not to scorch.
4. To check for doneness, take one of the larger bones and twist it. If it twists loosely in the meat, the ribs are done. Remove from smoker, slice and serve with your favorite selection of barbecue sauce.
An original recipe by Head Country Food Products