Rick Seaby, broadcast operations and engineering manager, WJZ-TV and creator, Rick’s Ragin’ Barbecue Sauce
I became a BBQ fanatic about 15 years ago while working in Nashville. Southerners take their “Q” seriously and I learned how to cook it from the masters in Nashville, Memphis, Florida and Arkansas. Here is one of my favorite side dishes:
6 strips bacon, cut into 1/2-inch squares
3 potatoes, peeled
3 carrots, peeled and sliced
1/2 red onion, coarsely chopped
1 14-ounce can beef broth (I use College Inn brand)
1 can of water (use tomato can above)
1 28-ounce can Italian plum tomatoes, chopped
1 package mixed frozen vegetables
1 cup cabbage, coarsely chopped
1/4 cup fresh parsley, chopped fine
1 pound crab meat, picked to remove shells
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons sugar
2 tablespoons Old Bay
1/2 tablespoon fresh ground black pepper
Fry the bacon until slightly browned. Add potatoes, carrots and onions and cook, stirring occasionally, until onions are translucent. Add broth, water, chopped tomatoes, parsley and frozen vegetables. Bring to a boil and reduce heat. Add remaining ingredients and cook uncovered about 1 hour.
