Fox & Food

Treat guests to traditional Kentucky Derby treats and cocktails this race day. Woodford Reserve Assistant Master Distiller Elizabeth McCall shares tips with Fox News's Lilian Huang Woo.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Award-winning baker and author Carrie Morey thinks the turkey should be the only thing you need to cook on Thanksgiving Day. She gives Fox's Lilian Huang Woo tips on make-ahead favorites which work.

Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Derby Day and Executive Chef of Churchill Downs David Danielson is offering virtual cooking classes so you can impress with your own at home Kentucky Derby menu. On the menu today is pulled pork sliders, chicken nuggets in a glaze and of course, the proper mint julep. Fox News's Lilian Woo gets the details from Chef Danielson in the latest FOX & Food podcast...

Learn more about your ad choices. Visit megaphone.fm/adchoices

Companies are congratulating those who’ve gotten their COVID-19 vaccinations with freebies. These gifts come in many forms from free food and beer to marijuana and the chance to get your vaccination cards laminated. Fox News's Lilian Huang Woo lists examples of the companies and what incentives they are offering to those who get vaccinated.

 

 

Learn more about your ad choices. Visit megaphone.fm/adchoices

Your guide to easy make-at-home treats mom will love. Fox News's Lilian Huang Woo shares tips from David Leite of the award-winning site Leite's Culinaria and a recipe from author Angela Garbacz, owner of Nebraska's Goldenrod Pastries.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Some high-profile bashes are cutting back on meat as plant-based eats gain popularity.  Celebrity chef Wolfgang Puck, who throws the Oscars after-party and Youtube star Gaz Oakley speak to Fox News's Lilian Huang Woo.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Be King (or Queen) of the Cookie Swap this holiday!  Experts former White House Executive Pastry Chef Bill Yosses, author Carol Becker, owner of the iconic William Greenberg Desserts and Josh Joslyn of Rigoni di Asiago share baking secrets with Fox News's Lilian Huang Woo.

Learn more about your ad choices. Visit megaphone.fm/adchoices

The team behind the iconic Joy of Cooking and other pros share their tips for the biggest home feast of the year.  Fox News's Lilian Huang Woo talks Thanksgiving with John Becker and Megan Scott, former White House Pastry Chef Bill Yosses of Palais by Perfect Pie, chef and author Danny Mena of Hecho en Dumbo and Niman Ranch Executive Chef Andrew Hill.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Elevate your whiskey IQ! From food pairings to tasting notes, Fox News's Lilian Huang Woo gets tips from expert Glenmorangie's Brendan McCarron, which can turn even the casual drinker into a connoisseur.

Brendan McCarron of the Glenmorangie CompanyListen Here:

Follow Lilian Woo on Twitter:@LilianNY

Ardbeg Bloody Mary Photo Credit: Paul WagtouiczArdbeg Smoky Bloody Mary 

1 1/2 oz. Ardbeg 10 Years

1/2 oz. Lemon Juice

5 oz. Tomato Juice

Additional Ingredients: Celery, Salt, Worcestershire, Horseradish, Mustard, Pickle Brine, and Hot Sauce to Taste.

Garnish: Cucumber, Celery Stick, or Crispy Bacon

Glass: Tall Glass

Preparation: Pour Ardbeg 10 years over a tall glass full of ice. Top glass with tomato juice, squeeze lemon, dash of Worcestershire, few drops tabasco depending on taste. Stir well and garnish with cucumber or celery stick, or preferable crispy bacon rasher.

For more information, visit Ardbeg.com

 

Learn more about your ad choices. Visit megaphone.fm/adchoices

Pitmaster Sam Jones talks whole hog BBQ, his new book and his family tradition with Fox News's Lilian Woo. Listen Here:

Follow Lilian Woo on Twitter:@LilianNY

PORK SPARE RIBS

From: Whole Hog BBQ

Sam Jones

Daniel Vaughn

PORK SPARE RIBS RECIPE

Makes 3-4 servings

Ingredients:

Brine:

1 gallon water

1 1/2 cups sugar

1 cup kosher salt

1 gallon ice

Ribs:

1 full rack pork spare ribs, about 2 1/2 pounds

1/4 cub Rub Potion Number Swine

1/3 cup Sweet Barbecue Sauce

Directions:

To make the brine, in a 10-quart pot, bring the water to a boil, then turn off the heat. Add the sugar and salt and stir until dissolved. Pour in the ice to chill the mixture. If you'd rather not bother with the ice, make the brine with 2 gallons of water, and do it far enough in advance so it will be completely cooled before adding the raw ribs.

To make the ribs, brine the ribs overnight, or for at least 4 hours. Preheat a smoker to 250°F. Evenly coat the ribs with about 2 tablespoons of the rub on each side. Put them bone side down on the rack of the smoker, directly over the coals. Let them cook for 1 hour, then flip and cook for another hour.

Rib Recipe Sam Jones

Check the sag of the ribs with the bend test. To do so, take a pair of tongs held perpendicular to the rib bones and guide one arm of the tongs under the rib rack. Do so carefully so as not to rough up the underside of the ribs too bad. Once the arm of the tongs is halfway up the rack, pinch down on the rack and lift the whole thing up. If the ribs don't bend at all, you still have a long way to go. The more tender they become, the more bend you'll see when performing this test. Once there's enough bend that a seam opens up, cracking the surface of the rib bark on the top side of the ribs, they're tender enough to wrap.

Once they've reached the proper sag, wrap the ribs in foil and place them back on the pit for at least another hour. Use the bend test to check for doneness and tenderness. Rewrap and continue cooking if needed.

Unwrap the ribs, lightly brush each side with half the barbecue sauce, and put them back on the pit for 10 minutes longer, until the surface of the ribs is browned.

To serve, cut through the rack between the rib bones. The bones will be easier to locate with the ribs turned upside down. Serve with the remaining barbecue sauce on the side.

We bought a wood-fired cabinet smoker just for ribs because we couldn't keep up with demand when we first opened. The smoker is a big metal box fueled by wood chunks, but it's not really appropriate for home cooks due to its size and hefty price tag. It was the first barbecue-cooking implement we'd ever used that wasn't fueled solely by hardwood coals. After a few months of tweaking temperature settings and which racks the ribs should sit on, we gave up the fight. The results just weren't right. The ribs were either undercooked or too smoky, and we didn't have the time or help to figure it out.

One of our pit guys reverted back to coo ing the ribs inside the whole hog pits during his shifts. We liked the flavor and made what in hindsight was an obvious change in methods. There's nothing that isn't improved by a little extra smoke from hog fat.

We brine the meat overnight, then rub it in the morning. The brine isn't necessary at home, but it helps with making consistently juicy ribs at the restaurant. The rub is best applied right before you put the slabs on the pit.

Feel free to season ribs as heavy or light as you like at home. At the restaurant, we evenly coat them from a shaker full of Rub Potion Number Swine. "Evenly coat" means a lot of different things to differ- ent people, but it's not a rub. The racks aren't dunked into a large pan full of rub, either. It's shaken on to a thickness where you can still see some of the meat underneath.

From: Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ/Ten Speed Press

Learn more about your ad choices. Visit megaphone.fm/adchoices