Memorial Day Recipes

David Berry – Chef de Cuisine, Blue Orbit Restaurant Consulting

We’ve put together an all-American Memorial Day dinner for the whole family. Follow these directions and you’ll be surrounded by happy faces and full bellies!

Cole Slaw

For the Base:

½ Cup                                    Apple Cider Vinegar

3 Tbs                                       Coleman’s Dry Mustard

½ Cup                                    Granulated Sugar

2 Cup                                      Dukes Mayonnaise

Combine the vinegar, mustard powder and sugar and mix until sugar is dissolved. Add the mayonnaise and mix until completely smooth. Transfer to a storage container and set aside

For the Slaw:

2#                                           Green Cabbage

1.5-2 Cup                               Slaw Base

½ tsp                                     Ground Black Pepper

Shave the cabbage as fine as possible then give it a rough chop. Combine in a bowl with the base (enough to your liking) and black pepper. Transfer to a serving dish, wrap and refrigerate until use.

Potato Salad

For the Base:

2 Cup                                    Mayonnaise

4 Tbs                                     Whole Grain Mustard

3 Tbs                                     Dijon Mustard

2 Tbs                                     Sour Cream

Combine all ingredients in a bowl until smooth and well mixed. Transfer to a storage container and refrigerate until needed.

For the Potato Salad:

3 #                                          B Red Potatoes

Potato Salad base from above

Kosher Salt                            To Taste

½ tsp                                     Ground Black Pepper

3 Tbs                                      Minced Fresh Chives

Wash potatoes well and remove any ugly spots. Slice potatoes into ¼ inch rounds and place in a pot. Cover with cold water and add 3Tbs kosher salt to the water. Bring potatoes up to a boil, then turn down to a high simmer. Cook potatoes until they can be pierced easily with a fork but not falling apart. Drain potatoes, spread out onto a baking tray, and allow to cool to room temperature. Once cooled, carefully mix the base, chives, cooked potatoes, pepper, and salt to taste. Once combined, transfer to a serving dish, cover, and refrigerate until ready to serve. Additional base can be made if you like your potato salad to have more sauce.

BBQ Chicken

For the Brine:

¼ cup                                  Kosher Salt

½ cup                                    Light Brown Sugar

2 each                                    Bay Leaf

6 each                                    Garlic Cloves

1 Tbs                                      Black Peppercorns

1 Gallon                                Water

Combine all ingredients in a sauce pot and bring to a rolling boil. Turn off and set aside to cool completely.

For the Rub:

2 Tbs                                   Paprika

1 Tbs                                     Smoked Paprika

1 tsp                                      Garlic Powder

1 tsp                                      Onion Powder

1tsp                                       Coleman’s Dry Mustard

¼ tsp                                    Cayenne Pepper

½ tsp                                    Ground Black Pepper

3 Tbs                                     Light Brown Sugar

Combine all ingredients well. Transfer to a storage container until ready to use.

For the Chicken:

The day before cooking, open chicken and remove the neck, gizzard, and liver from the cavity. Place chicken/chickens in a non-reactive pot and pour the brine over the top making sure that the chicken is completely submerged. Place in refrigerator overnight. The following day, remove the chicken/chickens and allow them to drain. Cover the chicken with the spice rub and place back in the refrigerator until ready to cook. To cook the chicken, get your smoker or grill fired up to 250 degrees and maintain that temperature throughout the cooking process. Place rubbed chicken on the grill/smoker grates a good distance from the actual heat source. Close the lid and throw several chunks of hickory wood into the coals and let the chicken smoke. You will want to maintain a nice even smoke throughout the process; every so often add another chunk or two of hickory. You may or may not need to add more charcoal to your fire. Be careful not to add too much as this can cause temperature spikes. Remember low and slow. Continue to smoke the chicken until a thermometer inserted into the thickest part of the breast reads a minimum of 165 degrees. We like to also take the temperature of the bird at the joint between the leg and thigh.  During the last hour of cooking, start lightly basting the bird every 15 minutes with your favorite BBQ sauce. Once the chicken/chickens are fully cooked, remove from the smoker and allow to rest for 30 minutes before cutting. Enjoy!

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