No Recipe Required with Lesley Taylor

S3 E7 Real American BBQ with Dr. Robby Cooper

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In this episode I chat with Dr. Robby Cooper, (@RealDrRobby on Twitter) a professor at Washington State University, about his love for BBQ (bar-b-que barbecue?), particularly Kansas City Style. It's a fun chat about different styles of BBQ, how to build your own smoker (or convert your gas BBQ into a smoker,) his love of Letterkenny, and the Bills vs. Chiefs.  Here are Robby's recipes for the rub, the sauce, and the cheesy corn bake:

Bobcat BBQ Rub

  • 1/2 cup Salt
  • 1/2 cup Turbinado sugar
  • 1/4 cup Brown sugar
  • 3 Tbsp Paprika
  • 1 1/2 Tbs Garlic powder
  • 1 Tbsp Onion powder
  • 1 Tbsp Thyme
  • 1 Tbsp Cumin
  • 1 Tbsp Chipotle powder
  • 2 tsp Cayenne
  • 1 tsp Habanero powder
  • 1 tsp nutmeg

    • Betelgeuse BBQ Sauce

    • 64oz Ketchup
    • 32oz Molasses
    • 1 cup Apple Cider vinegar
    • 2 Tbsp Garlic powder
    • 2 Tbsp Onion powder
    • 2 Tbsp Paprika
    • 2 Tbsp Chipotle powder
    • 2 tsp Allspice
    • 2 tsp Cinnamon

      • Jack Stack Barbecue Cheesy Corn Bake

      • 2 Tbsp butter
      • 4 tsp AP flour
      • 1/4 tsp garlic powder
      • 3/4 cup milk
      • 6oz Sharp cheddar, shredded
      • 3oz cream cheese, cubed
      • 30oz frozen corn, thawed
      • 3oz diced ham (optional)

        • Preparation: In a large saucepan over medium heat, melt the butter, then stir in the flour (this makes a roux!) and the garlic powder. Add the milk, and whisk/stir over low heat until the mixture thickens. Add the cheddar and cream chesses, and stir until melted. Add the corn (and ham, if using,) then transfer the entire mixture to a 2-qt, oven-safe baking dish. Bake at 350F for 45 minutes.

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        No Recipe Required with Lesley TaylorBy Lesley Taylor
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