Labor Day Weekend is here and that means it’s time to fire up the grills and get some dogs, brats, and wieners going. My question is this; why a Chicago Dog, or a West Virginia Slaw Dog, or an Auburn Scrambled Dog?
Where’s the Tennessee Dog? I think it’s time to fix that – and I did in my new book Great American Grilling and on my website – www.thedeckchef.com where you can read the long version. But for fellow East Ridge residents, ERNO readers, and our neighbors – I’ll cut to the chase – just in time for the Labor Day Weekend.
Tennessee Barbecue Dog or Smoked Sausage
Tennessee has the mascot Smokey and Middle Tennessee has a cool blue horse named “Lightning” – representing the states equine heritage as well as the schools aviation program! Vandy has the “Commodore,” and Memphis has the Tiger. Oh… and The Tennessee Wesleyan Bulldogs. How do I string this all together for a grilled link?
Photo by Paul Hassell/UT Athletics
So – deep breath – this recipe is dedicated to Tennessee Coon dogs, and Bulldogs, with a Splash of Tennessee Whiskey that is made for sipping but that has roots in old fashioned Fast Horses, Blue Raiders, and Mountain “Lightning.” Top things off with slow smoked pulled pork seasoned with a Memphis style rub! Finish off with a topping of slaw for a combinations that a Commodore would be proud to eat! I think I covered everyone.
Wait… I forgot about the East Ridge Pioneers, and the Mocs, and the Titans, Sounds, Lookouts, and the Grizz… You know what? Enjoy this messy and tasty recipe I’ve named a….
Kent’s Tennessee Barbecue Dog… or smoked sausage!
- Smoked sausage
- Memphis style rub, or your favorite, BBQ seasoning
- Barbecue sauce with a splash of Tennessee Whiskey
- Some hickory smoked pulled pork
- Cole slaw
- Buns or Hoagie Rolls
Directions: Baste the sausages, or dogs, with barbecue sauce as they grill. Place the sauce covered smoked sausages on a bun, sprinkle with some seasoning. Next – Top with sauce, additional seasoning, pulled pork, and slaw! Toss in some sliced onions and peppers, grilled, if desired
Kent Whitaker, also known as “The Deck Chef,” is a culinary writer and cookbook author. He’s also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor-sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.
