BRUNCH WITH BINGO: CHEATER BBQ COOKBOOK GIVEAWAY

WELCOME TO

BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....
PERFECT FOR FOOTBALL 
GAMES FOR NEW YEARS 
 
GIVEAWAY ENDED
CHEATER BBQ COOKBOOK
BY MINDY MERRELL 
AND R. B. QUINN
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ABOUT THE COOKBOOK:

Barbecue fans relax! With more than 125 terrific recipes for indoor cooking, Cheater BBQ makes it easy to serve up pit-style barbecue classics year-round.

Cheater BBQ is the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue.

The recipes in Cheater BBQ cover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts.

From Super Bowl celebrations to March madness get-togethers to simple meals with family, Cheater BBQ delivers barbecue taste year-round—without lighting a match.

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ABOUT THE AUTHORS:

R.B. Quinn is an accomplished public speaker and lecturer.  His weekly (Nashville) Tennessean column, The Fire Zone, chronicled his cooking and eating adventures on the patio, creating a forum with loyal readers who related to his humorous and loving look at the everyday antics of a cooking couple. 

A class of ’74 Eagle Scout, R.B.’s love of outdoor cooking was ignited by his mother who trained him as her sous chef and to man the family brazier.  As founding legal director of The Freedom Forum First Amendment Center at Vanderbilt University, R.B. appeared on television and radio, including as First Amendment analyst on Freedom Speaks, broadcast on PBS.  He is a member of the Southern Foodways Alliance and is a Kansas City Barbecue Society certified judge.

Mindy Merrell is a food marketing and recipe development veteran of more than 20 years.  Her latest cookbook is Cooking with Jack, The New Jack Daniel’s Cookbook (Hill Street Press, 2006).  Mindy wrote the weekly DriveThru Review for the (Nashville) Tennessean where she reported on eating her way through the foodservice industry.  Mindy has worked with the National Beef Council, Food Marketing Institute, Kraft Foods, Quaker Oats, Uncle Ben’s Rice, Pace Picante Sauce, Campbell’s Soup, Pillsbury, Martha White Foods and Jack Daniel’s Tennessee Whiskey.  She is a member of the James Beard Foundation, International Association of Culinary Professionals and the Southern Foodways Alliance.  Mindy is also a Kansas City Barbecue Society certified judge.

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RECIPES:

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BBQ GARLIC SHRIMP

Makes 6 servings

• 1/4 cup bottled smoke
• 1/4 cup kosher salt
• 2 pounds large shrimp, peeled and deveined

• 1 stick melted butter
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot pepper sauce
• 6 garlic cloves,, minced
• Black pepper to taste

• Fresh bread for serving

1. Combine 1 quart cold water, the bottled smoke and the salt in large bowl. Stir to dissolve the salt.

2. Add shrimp to the bowl, cover and chill for 30 minutes. Drain, pat the shrimp dry and discard the brine.

3. While brining the shrimp, combine all the remaining ingredients except the bread in a small bowl.

4. Toss the shrimp with the sauce.

5. Heat a large skillet or Dutch oven over high heat until piping hot. Add shrimp and sauce to pot at cook until pink and opaque, about 3-5 minutes. Be careful not to overcook. Serve at once with sauce and fresh bread on the side.

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 CHEATER BBQ BRISKET

Cheater Basic Dry Rub
1/4 cup paprika
2 tbls kosher salt
2 tbls coarsely ground black pepper
1 tbl garlic powder
1 tbl dry mustard

Combine all ingredients.

Nashville Crossroads Cheater Q Sauce
1small onion, grated
2 tbls vegetable oil
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup brown sugar
2 tbls Worcestershire sauce
1 tbls bottled smoke (optional, but awesome)
1 tsp kosher salt
1/2 tsp cayenne pepper, or to taste

Cook the onion in the oil in a small saucepan over medium heat until tender, about 5 minutes. Stir in the remaining ingredients. Simmer for a few minutes until thickened and smooth.

For the brisket:
Rub a 4-5 lb brisket with the rub, place it in a rimmed pan lined with enough foil to wrap the brisket tightly. Pour about 1 cup of sauce over it and wrap it up tight. Put it in a 250 degree oven for 6-8 hours or until ~190 degrees. Chill in the fridge for several hours before slicing, then reheat it, wrapped in foil (with a little more sauce, if you like) for 30 minutes at 350.

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GIVEAWAY 

  I HAVE TWO BRAND NEW COPIES   

OF THIS FASCINATING COOKBOOK

TO GIVE AWAY FROM ME

TO TWO LUCKY WINNERS! 

--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO
COUNT AS MORE THAN ONE!

HOW TO ENTER:

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GIVEAWAY ENDS AT
6 PM, EST, JANUARY 8!

GOOD LUCK!