Category Archives: Grilling

Cabbage and Cocktail Weenies. What’s not to Love?

Chef Carl Binus “The Duke” was out west for New Year’s Eve 2019 festivities. We hit the night spots and ended 2018 at a huge party at Union Station. So what are two hungry bachelors ready for on New Year’s Day? We decided to assemble what is considered a good luck meal, based on a tradition that goes way back. I’m pretty sure it originates from the deep south.

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The traditional Southern and Soul food of black-eyed peas, mustard greens and pork cutlets. Just to add a nod to old Germany (where both of us started on the journey to become decent cooks) we came up with a cabbage dish with a uniquely party style accoutrement known as the cocktail weenie. Perhaps a bit for the humor yes. But the flavor and finished dish was outstanding.

This recipe is going in my Good Eating Pantheon of excellent side dishes for grilled beef and pork. It goes a little something like this.

  • 1 Large head of Cabbage cut into slices about 1/2″ thick
  • 1 package of fully cooked Cocktail Smokies. Ours were from Kroger.
  • 3 Cups of water
  • 8 Wax Peppers, chopped
  • 1/4 teaspoon of Cayenne Pepper
  • 1/4 teaspoon Slap Ya Mama. Cajun seasoning by Walker & Sons (SlapYaMama.com)
  • 2 Tablespoons of Apple Cider Vinegar
  • 1/2 large Yellow Onion diced from 1/4″ slices
  • Salt and Pepper to taste

Chef Duke likes to do it like this…

First, season one half of the cabbage with Cayenne Pepper. Dust the cabbage with a sprinkling of Slap Ya Mama. Lay a layer of onion pieces. Place another layer of chopped Wax Peppers. Allow this mixture to sit at room temperature for a few hours. Take the other half of the cabbage and add to boiling water (3 cups) in a large Dutch Oven or pot. If you like it spicy hot and more salty, sprinkle this first layer with cayenne and a bit of Slap Ya Mama.

Reduce to simmer. At about 20 minutes and when the first layer begins to reduce, place the remaining cabbage into the pot and cook for another 20 minutes. Add water if the reduction has allowed the tops to become dry. Add Vinegar and salt and pepper. Cook for another 20 minutes or until all the cabbage leaves are glassy and a darker green. Stir. Let rest while all the flavor infuses itself into the cabbage.

Serve it up hot and shout to the New Year, “Oooooh That’s Good!”

Drunken Ears

(Corn on the Cob, Rolled in Butter and Cooked in Beer)
This is a recipe that works equally well on the grill or in a smoker. The use of an aluminum foil boat is the key to keeping the corn tender, and will protect it from over cooking.

  • 6-12 Frozen Ears of Corn on the Cob.
  • 6-12 medium cooked strips of Bacon (1 for each corn boat)If you’re afraid of uncooked bacon, cook it for 10 minutes in a skillet on low, long enough to cook it through, but not so long that it becomes brittle.The Rolling Sauce…
  • 3/4 to 1 Cup Melted Butter
  • 1 Teaspoon Garlic Salt
  • 1-2 Teaspoon Sugar
  • 1/2 Teaspoon Tabasco Hot Sauce
  • 2 Tablespoons Worcestershire

Top with…

  • an aromatic Beer
  • Chili Powder (sprinkle a little on top of each ear, after the boats are ready).
  • Pepper to taste

At the market, look in the frozen food section and grab a bag of pre-cut frozen corn on the cob. If you want to use fresh corn, shuck it and chill it for an hour or two. Make an aluminum boat with the sides tall enough to hold the corn and allow you to nearly cover it with the beer.

Add all the seasonings to the melted butter and mix well in a shallow bowl or cooking dish. Take the frozen corn and roll it 4 to 6 times in the mixture. The frozen corn will solidify the butter and create a solid coating on each ear of corn.

Place in aluminum boats. Place a strip of bacon on top of each ear. Place the corn boats on the grill. Fill each boat to the 3/4 point with beer. Be careful you don’t “wash off” the seasoning with the beer. Top with a light sprinkle of chili powder.

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Cook for 20-30 minutes on a hot grill, or smoke cook them for 120 minutes if using a smoker.

This is a very tasty side dish. Don’t waste the juices that are created as the corn boils lightly in the boat. Indeed, pour it over the main cut or on the side, for an extra delicious sauce.