Arkansas PBS > Engage > Blog > “Cooking on the Wild Side” — Aug. 2016

“Cooking on the Wild Side” — Aug. 2016

  • Posted by
  • AETN
  • on

Whether you’re getting ready for a Labor Day Weekend cookout or looking for the perfect thing for dinner, don’t miss some of Phyllis Speers’ classic dishes! Scroll on for John-tested, audience-approved recipes for Donna’s Inside-Out Cake, Sam’s Larrupin BBQ Ribs, Phyl’s BBQ Rub, Homemade BBQ Sauce, Smoked Corn Pudding and Three Bean Salad.

Donna's Inside-Out Cake

  • 1 lemon cake mix
  • 1 can
  • lemon icing
  • 4 eggs
  • ¾ cup oil
  • 1 cup water

    Mix all ingredients well. Pour into a 9 x 13 baking pan. Bake at 350-degrees for 45 minutes. Keeps well and is better the next day. Good for camping.

    Sam’s Larrupin BBQ Ribs

  • 2 racks baby back ribs
  • 1 quart apple cider or apple juice
  • Phyl’s BBQ Rub
  • BBQ sauce

    Phyl’s BBQ Rub

  • ¼ cup brown sugar
  • ¼ cup paprika
  • 3 Tbsp salt
  • 3 Tbsp coarse ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 tsp chipotle pepper
  • 1 tsp celery seed
  • 1 tsp cumin seed

    Mix ingredients well and store in air tight container.

    Homemade BBQ Sauce

  • 20 oz ketchup
  • 1/3 cup balsamic vinegar
  • ½ cup Worcestershire sauce
  • ¼ cup brown sugar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Phyl’s BBQ Rub
  • 1 Tbsp liquid smoke
  • 1 tsp coarse ground black pepper

    Mix ingredients in non-corrosive saucepan. Bring to gentle boil. Reduce heat and simmer about 15 minutes. Let cool and store in refrigerator.

    Step 1
    Place ribs in a re-sealable plastic bag and pour apple cider over ribs, reserving one cup for later use. Let marinate overnight in refrigerator.

    Step 2
    Remove ribs from apple cider. Pat dry and coat with Phyl’s dry rib. Let set in refrigerator at least 4 hours with coating of dry rub.

    Step 3
    Place ribs on grill pre-heat to 250. place on indirect heat side of grill. Place remaining apple cider in spray bottle. After 15 minutes of cooking, spray ribs lightly with apple juice. Repeat process about every 15 minutes until ribs are done.

    Smoked Corn Pudding

  • 6 ears corn
  • 3 Tbsp butter, melted
  • 1 tsp thyme
  • ¼ tsp nutmeg
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup milk
  • ½ cup half and half
  • 2 eggs, slightly beaten
  • ½ pkg (8 oz) cream cheese, softened

    Clean corn, baste with butter and put on smoker at 250 until tender, about 30 to 45 minutes. Let cook and cut kernels from cob. Mix corn, thyme, salt and pepper in bowl. Mix together remaining ingredients until well blended and smooth. Add corn mixture. Spray baking dish with vegetable spray and pour in pudding mixture. Bake at 350˚ for 45 to 55 minutes.


    Three Bean Salad

  • 1 can green beans, drained and rinsed
  • 1 can wax beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 small red onion, chopped
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups cherry tomatoes

    Mix beans and onions in large bowl. Combine oil, vinegar salt and pepper in small bowl and beat well to blend. Pour over beans. Cut tomatoes in half and add to salad. Gently toss to blend. Store in fridge for at least one hour before serving.

    TUNE IN:

    “Cooking on the Wild Side,” Tuesdays at 6:30 p.m.