Big Moe Cason Recipes

BIG MOE'S MEMPHIS-STYLE CHICKEN

Big Moe's Memphis-Style Chicken image

Provided by Food Network

Time 5h10m

Yield 8 servings

Number Of Ingredients 26

Ingredients

8 chicken thighs
2/3 cup brown sugar
1/2 cup coarse kosher salt
1/4 cup canola oil
BBQ Chicken Rub, recipe follows
BBQ Sauce, recipe follows
1 cup sugar
1/2 cup paprika
1/4 cup pink sea salt
1/4 cup celery salt
3 tablespoons granulated onion
3 tablespoons chili powder
2 tablespoons dried mustard
1 teaspoon cayenne pepper
12 ounces ketchup
3/4 cup white vinegar
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried mustard
1 teaspoon hickory liquid smoke
1 teaspoon chili powder
1 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cognac

Steps:

Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.
In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.
Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.
Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.
Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.
In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.
Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.

BIG MOE'S PORK BURGERS

Big Moe's Pork Burgers image

Shredded Cheddar cheese, feta cheese crumbles, Worcestershire sauce and hot sauce add great flavor to these succulent grilled pork burgers from Moe Cason.

Provided by Smithfield(R)

Categories Trusted Brands: Recipes and Tips Smithfield®

Time 30m

Yield 10

Number Of Ingredients 9

Ingredients

3 (1 pound) packages Farmland® Fresh Ground Pork
1 small sweet onion, chopped
¾ cup feta cheese crumbles
¾ cup shredded Cheddar cheese
¼ cup Worcestershire sauce
¼ cup hot sauce
2 tablespoons minced garlic
Fresh cracked black pepper
Coarse sea salt

Steps:

Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 3.3 g, Cholesterol 129.2 mg, Fat 37.4 g, Fiber 0.2 g, Protein 25.9 g, SaturatedFat 15.4 g, Sodium 527.5 mg, Sugar 1.6 g

MOE SLAW RECIPE

MOE Slaw Recipe image

Provided by Food Network

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 ounces vegetable oil
4 ounces white vinegar
2 ounces garlic, chopped
2 ounces granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound green cabbage, shredded
4 ounces carrots, julienned
2 ounces green onion, sliced

Steps:

In a medium saucepot, combine the oil, vinegar, garlic, sugar, salt and black pepper. Bring to a simmer.
In a large bowl, combine the green cabbage and carrots. Pour the warm dressing over the top. Let rest for 15 minutes, and then add the green onions and mix thoroughly.
Chill the slaw and let rest for 1 hour before serving.

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