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:
Add several tablespoons of Old Bay and 1 tablespoon of pickling spice to the water before boiling the corn.
3 medium baking potatoes
1/4 cup extra virgin olive oil
1 tablespoon melted butter
3 tablespoons Rick’s Ragin’ Cajun Rub
Wash potatoes, then cut into 1-inch thick slices, peel on. Mix olive oil with the melted butter in a mixing bowl or a 1-gallon plastic food storage bag. Add the Cajun Rub and the sliced potatoes. Mix well until potatoes are evenly coated. Place potatoes in a single layer on a cookie sheet and bake in 450-degree oven for 20 to 30 minutes or until potatoes turn golden brown. Salt to taste, if desired.
