Page 11 - August 2021 Barbecue News Magazine

call. But the best of all was watching her skip her way to the stage in Hartselle, Alabama to get the 1st place trophy and pass down the Golden Ticket to her dad, Tim Van Doren (Bama Grill Master).
At most contests you will find Kailey giving advice and en- couragement to the kids division. Kailey may have up- graded to the adult division, but she is showing us all that kids can cook too!
The Remodeler
Ken Scarborough of Buchanan, Tennessee, is the owner of the Mule Barn. It has been the spot of many barbecue con- tests, offering a field of green grass, a vintage diner, a show car garage, and showers for cooks who get too hot. Recently Ken hosted his first Steak Cookoff Association event. He did not know he would play the role of remodeler quite as he did.
A few weeks before the event, a tornado destroyed his garage and vintage car collection. His team completed the rebuild a few days before the event. But he gets credit for remodeling more than just the structure. Ken partnered with his local chamber of commerce to look for a creative way to market Asian Carp. Taking a cue from the South who once saw redfish as a nuisance, Ken’s team is looking for recipes to help the community find a way to deal with the fish in a different light. Ken added an Asian Carp ancil- lary to his event challenging all cooks to try something new.
Milt Collins’ Mango Asian Carp Sushi was the big winner for the day! He was kind enough to share his recipe.
Whether starting new or refocusing what was already there, my hat is off to these three individuals who dare to try something new!
Every builder hopes the reward is something sweet at the end of their labor. In this spirit I share my latest creation in hopes you will try something new too!
Orange Blueberry Rolls: Ingredients:
1 can Pillsbury Dough Sheet
Citrus Filling:
Ingredients:
1 cup granulated sugar
2 Tbsp. grated orange zest 1 cup fresh blueberries Citrus Glaze:
Ingredients:
2 cups powdered sugar
2 Tbsp. butter (softened) 2 tsp. grated orange zest 3 Tbsp. fresh orange juice
Directions:
Step 1: Mix citrus filling ingredients together.
Step 2: Roll out dough sheet and spread citrus filling across dough.
Step 3: Start at long side of dough and roll, incorporating the citrus filing & dough into a spiral.
Step 4: Cut into 1 1⁄4 inch pieces. Place in greased size 8 cast iron skillet. Bake at 350 until golden brown. ( I used my Red Box Smoker. Rolls were done in just under 25 minutes) Step 5: Prepare the citrus glaze by mixing ingredients to- gether.
Step 6: Brush glaze over warm rolls.
Mango Asian Carp Sushi By Milt Collins
Directions:
Step 1: Pan fry Asian Carp with salt and fajita seasoning. Step 2: Layer seaweed with rice, carp, with Philadelphia Cream Cheese (Salmon & Jalepeno flavors). Roll.
Step 3: Slice roll and add Mango Habanero Salsa (available at Kroger).
AUGUST 2021
BarbecueNews.com - 11