Sep 18, 201204:44 PMThe Telegraph

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Two Recipes From The New Dickey’s Barbecue Cookbook

Sep 18, 2012 - 04:44 PM
Two Recipes From The New Dickey’s Barbecue Cookbook

If the aroma of smoked meat puts you in a trance, allow us to suggest a cookbook: Out in stores and on Amazon this week is Mr. Dickey’s Barbecue Cookbook: Recipes from a True Texas Pit Master. It’s a colorful hardback from the family responsible for the popular Dallas-based chain Dickey’s Barbecue Pit.

Owner and heir Roland Dickey Sr. collaborated with journalist Polly Powers Stramm and photographer Robert M. Peacock on the project, so the recipes aren’t the only draw in the book’s 192 pages. You’ll also find the warmly relayed story of the Dickey’s chain, lots of short lead-in anecdotes, and bright, bold food photos giving life to most of the recipes.

Chapters get familial headers such as “Foot-Stompin’ Barbecue and Rubs,” “Great-Tastin’ Side Dishes And Veggies,” and “Eye Openin’ Breakfast and Breads.” Most of the bases of family-reunion-style cooking are covered here.

To celebrate the book’s release, Roland Dickey and Pelican Publishing are sharing a couple of recipes with you. Start off with crunchy, flavorful “Idiot Sticks,” and build up a healthy appetite for a main course of “Chicken In Foil.”

 

IDIOT STICKS

(Serves 4 to 6)

1 (16-ounce) package large salt pretzel sticks with the thickness of a large pencil

12 strips bacon, thinly sliced

Preheat the oven to 350 degrees.

Wrap each pretzel with a strip of raw bacon. Place the pretzels on a cookie sheet and bake for 30 to 40 minutes, or until the bacon is completely cooked and crisp.  The time may vary due to the thickness of the bacon and the thickness of the pretzels, so check them often.

 

CHICKEN IN FOIL

(Serves 6)

1 ½ pounds chicken breast

1 tablespoon Cajun seasoning

3 cups new potatoes, sliced

1 large onion, sliced

5 to 6 cloves garlic, crushed

1 (10-ounce) package frozen English peas

Cut up the chicken into 6 individual portions and rub with the Cajun seasoning.  Cut 6 pieces of tin foil, about 12 inches long each, and place ½ cup sliced potato, 1/3 cup sliced carrot, a slice of raw onion, one garlic pod, and 2 to 3 tablespoons of English peas in each packet, along with a piece of raw chicken breast. Seal up the packets well and place in the refrigerator.  Forget about them until the next night.

The next night when you rush home from work, preheat the oven to 350 degrees.  Place the packets in the oven and cook for 1 hour.  When these are finished cooking, the garlic and Cajun seasoning will give you a great smell in the kitchen.

Be sure to check one of the packs before you serve to make sure the chicken and vegetables are done.  I like to let each person open one of these up individually on his own plate.  That way he gets the great smell of the chicken and vegetables, and kids love it because it is something unusual to do.  Let them eat it right out of the tin foil with a piece of French bread to soak up the great juices.  They will love this dish and it’s a great shortcut to having a homemade dinner.

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