The barbeque season is upon us and I was one of the first people asked to try Hank Williams, Jr.’s BBQ sauce! Quite an honor bestowed by Bocephus. Here’s the 411 on his sauce, along with recipes that I developed for it:
When I first heard Bocephus was coming out with BBQ products, I didn’t know what to think. First of all, many brands you see out there are alike. But, I figured that Hank has eaten in the finest BBQ joints in the world, so he’d know a good thing. He wouldn’t put his name on anything but the best. I find the products genuinely tasty and unique.
The rub is especially interesting — giving that BBQ potato chip taste to all the foods you anoint. The BBQ sauces have a “meaty” taste, not a ketchup taste or gooey sugar taste, like many sauces do. The hot sauce is also “meaty” and hot without being crazy. These are quality household staples, not novelty items.
That being said, with a great big picture of Hank Jr. on the bottle and great song references on the label, they do make a fun gift.
We use these products gleefully in the house. After tasting each product, I thought of how each would work in in a variety of dishes. I have over 200 cookbooks, most of them Southern. So, I worked out a few recipes for y’all that are simple and very good. Have fun trying out Hank Jr.’s products — I sure did!
Dixie Dressing
(Adapted from a recipe in Hospitality, Kentucky Style, by Col. Michael Edward Masters. Col. Masters is the host with the most — www.kystyle.com — and he is also the Kentucky Colonel who “pleaded my case” to Gov. Patton and made me a Colonel.)
1 cup Hellman’s mayo
¼ cup Hank Williams Jr.’s Family Tradition BBQ sauce, hot style
2 Tbs. Half and Half
2 green onions, minced (Novices — that means cut off the tail with the roots and most of the ratty green part, then finely dice)
1 pepper, finely diced (Col. Masters likes green, I like red, yellow or orange)
2 hard cooked eggs, diced
3 or 4 gherkin pickles, finely diced
1 ½ Teas. Hank Williams Jr.’s Family Tradition Jalapeno Hot Sauce (
www.hankjr.com)
Stir up well in a mixing bowl, then set in the fridge. If you make it in the early afternoon, it will be ready for supper time. Just so you know, even though I’ve incorporated the hot BBQ sauce and hot sauce, the rich ingredients — eggs, mayo, ½ and ½ — cut the heat and leave just spice and flavor. So, don’t be afraid of presenting it to your pickiest eaters: grandmas, kids, etc. I serve it on tender butter lettuce with a fresh grind of black pepper on top.
Cream Cheesy Southern Taters
Don’t you hate skimpy recipes? This is a normal-portioned recipe for regular, hungry eaters. Serves 2.
8 small red potatoes
6 oz. Cream cheese
4 TBS. butter
1 TBS. Hank Williams Jr.’s Family Tradition BBQ rub
Boil a big pot of water. Add potatoes and boil for about 30 minutes. Test with a fork. If they are still firm like a cucumber, keep boiling. When soft, they are done. Drain. Mash in the pot with a fork, skins on. Add other ingredients. Transfer to serving bowl, garnish with fresh herbs or green onions.
Hampden-Sydney Southern-Style Bloody Marys
Robbie Sandlass is a graduate of Hampden-Sydney College in Farmville, VA. Besides being one of the last all-male colleges in the U.S., there are all kinds of Southern traditions they hold onto, like wearing bow ties for football games. Robbie was famous for his Bloody Marys, which even the school chaplain used to imbibe. After tasting Hank Jr.’s products, he knew they would make a good thing even better…
1 can of vegetable juice (not tomato juice)
Juice of half a fresh lemon
2 Tbs. Horseradish
To taste: Old Bay seasoning, freshly ground black pepper, Hank Williams Jr.’s Family Tradition BBQ rub, Hank Williams Jr.’s Family Tradition Jalapeno Hot Sauce (www.hankjr.com)
2 jiggers per person vodka. I recommend Smirnoff, because it wins the New York Times’ “Best Mixed Drink Vodka” over and over — plus, it’s cost effective.
Stir in a pitcher, garnish with celery stalks!
Southern-Style Steak
One ¾ lb. Porterhouse steak for each person
Hank Williams Jr.’s Family Tradition BBQ rub
1 Tbs. Hank William Jr.’s Family Tradition Jalapeno Hot Sauce per steak
1 Tbs. Butter per steak, softened
Preheat oven to 400 degrees. Rub each steak with Hank Williams Jr.’s Family Tradition BBQ rub. Roast steaks for 10 minutes, then turn oven to broil and broil for 5 minutes.
Mix butter and hot sauce together. Rub steak with it. Broil for another 5 minutes.
Let rest 10 minutes before serving.
Buffalo Burgers
We also used Hank Williams Jr.’s Family Tradition BBQ Rub in seasoning buffalo burgers. The sweetness of the rub is very complimentary to buffalo meat — just remember to keep it rare! Buffalo is much leaner than beef, so you can’t cook it to death and expect it to remain juicy.
Published by
tamarmarcopolostyle
It takes a Renaissance woman to cover the cool, shocking, tasty, thought-provoking things on this planet. Tamar started life as a professional violinist; she was the youngest girl to solo with the Chicago Symphony Orchestra. After becoming a criminal defense attorney in Baltimore, she discovered a world beyond classical music and courthouses. Perhaps it was when she was on TV with celebs Bill Maher and Peter Frampton. Possibly, it was after she judged the Roadkill Cookoff or the International Water Tasting Festival. Tamar is a Kentucky Colonel and has managed several Southern rock and alt-country bands.Tamar has traveled around the world; let her help you guide you to the special places to go and the fabulous things to bring there and bring back home!
View all posts by tamarmarcopolostyle
Luxe & Down-Home Cuisine/Culture/Travel/Style 