Welcome to the New Redneck Chef Blog

This is a new blog about The Redneck Chef aka Acie Vincent and his recipes and the art of BBQ and Redneck cooking with reviews of outdoor cooking equipment, indoor cooking equipment and implements. Where to obtain ingredients to make the recipes and helpful hints. All with the special brand of the Rednecks Chefs humor. Please check here when looking for interesting things all Redneck.

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Herbs and Spices

Herbs and Spices I like to keep small pots of herbs growing year-round for cooking and I keep a small herb garden for cooking. I feel most recipes have a fresher taste and are just plane better with homegrown herbs. That being said it is not always feasible to grow all your own herbs so some herbs are best purchased dried. Allspice:  Always buy whole and grind yourself. Taste like a blend of cinnamon, nutmeg, and cloves. Use in baked goods, jerk seasoning, homemade sausage, and stews Basil:  Is a member of the mint family. It has a sweet and slightly licorice taste and is used with tomatoes, peas, squash, lamb, fish, eggs, in salads, cheese dishes and potatoes. I like to use basil fresh and vary rarely use it dried. I also recommend not cooking basil much so add it at the end for best flavor. Bay leaf:  Bay Laurel is a sweet resinous leaf with a vanilla-like flavor used in vegetables, fish, soups, stews, and tomato sauces. I keep a bay laurel tree in a pot ...
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Barbecue Shrimp

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2 pounds’ large shrimp, peeled and deveined 1/2 cup butter 1/2 cup olive oil 3 tablespoons Worcestershire sauce 1 teaspoon black pepper A few of dashes of hot pepper sauce, or to taste. I use Texas Pete 1/4 teaspoon Italian seasoning 1 teaspoon garlic powder 1/4 teaspoon paprika 1 teaspoon salt 1 lemons, sliced In a large skillet, melt the butter and add the olive oil.  Add the Worcestershire sauce, pepper, hot sauce, Italian Seasoning, garlic powder, paprika and salt. Mix well. Bring to a simmer and simmer about 3 or 4 minutes. Add the shrimp and sliced lemon. Cook, stirring occasionally until the shrimp turn pink. This should only take maybe 4 or 5 minutes. This is great served over rice or just with some crusty bread on the side to sop up all of the wonderful juice!
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Redneck Chef Salsa

I have had a couple of request for my salsa recipe so I decided to give it out even though I don't usually. I tend to add the kind of pepper I either have on hand from the garden or I try to buy various types of hot peppers (If you do not know the Redneck Chef likes hot stuff) Also I never measure so you may have to add more liquid ingredients or salt or whatever you like. I like this salsa fresh but I will sometime can it in mason jars. This salsa is very useful in recipes of all kinds not just Mexican or Southwestern foods. Try it with fresh fish or chicken thighs wrapped in foil and grilled for a tasty treat. 2 sweet onions chopped 4 large jalapeno  peppers 2 any other kind hot peppers 3 to 4 cloves garlic 4 large fresh ripe red tomatoes peeled and chopped 1/4 to 1/2 cup fresh cilantro, rough chopped 2 limes juiced 1 small can roasted green chilies, drained and chopped 1 to 2 small cans tomato juice or even V8 if you like the flavor 10 to 20 dashes ...
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