• Thursday, November 26, 2020

Southern BBQ Recipes

Barbecue Moguls
By , Cooling Your Jets Contributor
February 29, 2012

Barbecue and skiing? You betcha. After slaloming your way through Telluride, treat yourself to a hearty meal at Fat Alley, a traditional Southern Barbecue joint right in the center of town. From pulled pork sandwiches to po’ boys and fried okra, this place is the real deal, complete with plenty of bourbon to warm you up. In this issue of Cooling Your Jets we give you our take on Fat Alley’s most popular dishes so you can enjoy them long after you leave the slopes. 

Black Bean Hummus


2 (15 oz) cans black beans, rinsed and drained

3/4 cup tahini paste

2 lemons, juiced

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon cayenne

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

Kosher salt

Pita bread, cut into triangles


Hummus is traditionally made with garbanzo beans, but the folks at Fat Alley give it a southern twist by using creamy black beans instead.

Serves: 6–8

Prep time: 15 minutes

Combine first 6 ingredients in food processor and blend until smooth. Pour mixture into a bowl and fold in cilantro and olive oil. Season with salt to taste and serve with pita triangles. 

Smoky Chicken Wings


2 lb chicken wings

1 tablespoon garlic powder

1 tablespoon smoked paprika

1/2 tablespoon Kosher salt

1 tablespoon cayenne

1/2 teaspoon freshly ground black pepper

2 drops of hickory liquid smoke (optional)


Adding a few drops of liquid smoke to these wings will make your guests think you have a smoker hidden in your backyard.

Serves 6–8

Prep time: 10 minutes

Cook time: 30-40 minutes

Mix garlic powder, smoked paprika, salt, cayenne, and black pepper in a bowl. Add liquid smoke only if you’re not using an outdoor grill. Pat dry wings and coat with the dry rub and allow to marinate for at least one hour in the refrigerator. Preheat gas grill to medium-high. Place wings evenly on the grill and allow the rub to caramelize a bit. Then lower the heat and allow to cook for about 30 minutes. If cooking indoors, preheat oven to 400degrees. Line a baking sheet with aluminum foil and arrange wings in an even layer. Bake for 20 minutes then flip and bake for another 15 minutes. 

Pulled Pork Sandwich


1 large Spanish onion, chopped

1 cup ketchup

1/2 cup apple cider vinegar

1/2 cup brown sugar, packed

1/2 cup tomato paste

1/2 tablespoon dry mustard

1 teaspoon onion powder

4 tablespoons Worcestershire sauce

3 tablespoons Kosher salt

2 tablespoons freshly ground black pepper

3 lb pork shoulder, skin and excess fat removed

12 potato rolls


Patience and a slow cooker are the keys to this tasty sandwich. Eight hours is a long time to wait, but we promise every bite will be worth it.

Serves 8–12

Prep time: 15 minutes

Cook time: 8 hours

Place everything, except the pork, into the slow cooker. Stir until combined. Add the pork, cover, and allow to cook for 8 hours or until pork is tender and pulls away from the bone. When the pork is cool enough to handle, remove from slow cooker and shred meat from the bone using a fork. Return pork to the slower cooker and stir with sauce. Serve heaping portions on potato rolls. 

Catfish Po’ Boy


1/2 cup cornmeal

1/2 cup all-purpose flour

2 teaspoons Old Bay

1/4 teaspoon cayenne

1 cup buttermilk

1 teaspoon Tabasco

1/2 teaspoon Kosher salt

5 (6 oz) catfish fillets

4 tablespoons vegetable oil

4 tablespoons tartar sauce

4 split French rolls (or Po’ Boy rolls)

Romaine lettuce

1 large tomato, cut into thick slices


You can top this traditional sandwich with everything from coleslaw to simply lettuce and tomato, but be sure to use buttermilk in the dredge as it adds that traditional tang to the fish.

Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

In a shallow dish, mix cornmeal, flour, Old Bay, and cayenne. In a separate dish whisk buttermilk, Tabasco, and salt together. Heat oil in a deep skillet. Pat-dry fillets and first dredge in flour mixture and then buttermilk. Fry the fillets, two at a time, until golden-brown on both sides, about 10 minutes. To build sandwiches, spread one tablespoon of tartar sauce on the rolls, place a few slices of lettuce and tomato on the bottom and top with one fillet. 


Fried Okra


1 lb okra pods, stems removed, sliced 1/4-inch thick

Kosher salt

Cold water


Vegetable oil, for frying


Either you like it or you don’t. But after trying this simple preparation we’ll gamble your answer will be the former

Serves 4–6

Prep time: 1 hour 30 minutes

Place sliced okra in a large bowl. Sprinkle with salt and cover with cold water. Refrigerate for 1 hour. Place cornmeal in a bowl for dredging. Drain okra and roll in cornmeal. Fill oil about 1/2-inch in a deep skillet and heat to 350degrees. Fry okra in batches until golden-brown. Drain on paper towel and sprinkle with salt. Serve immediately. 

Barbecue Baked Beans


1 pound dried Navy beans, picked through and soaked overnight

2 tablespoons olive oil

8 oz bacon, chopped

1 small Spanish onion, chopped

2 cloves garlic, sliced

1 1/2 cups ketchup

1/2 cup dark brown sugar

1 tablespoon dry mustard

1/2 teaspoon freshly ground black pepper



What barbecue menu is complete without a helping of baked beans? The long cook-time ensures that sweet and smoky flavor we all love.

Serves 6

Prep time: 45 minutes

Cook time: 2 hours

Soak beans overnight. Drain water and refill to cover. Bring to a boil and simmer until beans are partially cooked, about 25 minutes. Drain but reserve 2 cups of bean water. Preheat oven to 300degrees. In a Dutch oven, brown bacon in olive oil. Add onions and cook until translucent. Add garlic and cook until it just turns golden. Add reserved bean water, ketchup, sugar, mustard, and pepper. Cook, stirring constantly for about 5 minutes. Reduce to medium-low, add beans and simmer for 5 minutes. Transfer to oven and bake, uncovered for 2 hours. 

Peach and Cranberry Cobbler


8 fresh peaches, sliced

3/4 cup plus 4 tablespoons brown sugar

1 teaspoon cinnamon

1 tablespoon plus 1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons unsalted butter

2/3 cup whole milk

1 can whole cranberry sauce


Be sure to save room (we know, it’s not easy) for this sweet, tangy and crispy dessert.

Serves 6

Prep time: 20 minutes

Cook time: 20 minutes

Preheat oven to 425 degrees. Butter a 1 1/2 quart baking dish and place sliced peaches in the center. Sprinkle with 3/4-cup brown sugar, cinnamon, and 1 tablespoon flour. Bake for 10 minutes.

To make crust, mix 4 tablespoons brown sugar, 1 cup all-purpose flour, baking soda, and baking powder. Cut in the butter until it resembles course sand. Add milk and stir until it forms a soft dough. Remove peaches from oven and pour cranberry sauce over, then drop rounded spoonfuls of the dough on top. Bake until crust is golden brown, about 20 minutes. 

Chicken Fried Steak


2 cups plus

3 tablespoons all-purpose flour

Kosher salt
Freshly ground black pepper

1 cup buttermilk
1 egg
4  4–6 oz cube steaks
Vegetable oil, for frying
3 tablespoons unsalted butter
2 cups milk

1/4 teaspoons sweet paprika


More southern than barbecue, Fat Alley adds this traditional dish to up the indulgence factor on their menu. 

Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

In a shallow dish, whisk 2 cups of flour, salt, and pepper. In another dish, whisk the buttermilk and egg. Season both sides of steaks with salt and pepper. Dredge each steak first in flour mixture, then in egg, and again in flour. Shake off excess and transfer to plate. Pour about a half-inch of vegetable oil in a deep skillet and heat to 330degrees. Fry steaks in batches until golden-brown on both sides, about 6–8 minutes. When steaks are done, drain excess oil from skillet but leave brown bits on the bottom. Reheat the skillet to medium and add butter. When melted, whisk in the 3 tablespoons of flour until golden, about 2 minutes. Slowly whisk in milk and cook until thick. Season with salt, pepper, and paprika. Pour over steaks and serve. 

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