"Big Daddy" Does Ribs - On A Small Budget
His nickname is "Big Daddy," and Aaron McCargo Jr. just won the title of the "Next Food Network Star."
In an instant, he went from hospital chef to TV star.
McCargo's new show on that network, "Big Daddy's House," debuts Sunday.
But on Saturday, McCargo took on The Early Show's "Chef on a Shoestring" challenge of making a three-course meal for four on the slim budget of $40.
Aaron not only brings his passion for down-to-earth cooking to the kitchen, he brings a warm and inviting personality.
The Food Network says "Big Daddy's House" features "simple, fun and mouth-watering recipes that illustrate Aaron's love for big, bold flavors."
McCargo's menu on Saturday: Macaroni Salad, Big Daddy's Ribs and Seasoned Corn, and Big Mama's Sweet Potato Pie.
Food Fact
St. Louis Style Ribs are cut from the spare ribs, and the brisket bones are removed from the bottom of the rib rack. By removing the lower, most wasteful portion of the ribs, you are left with the center-bone only. Slow cooking over low heat is the key to success when cooking ribs. Barbecue aficionados in St. Louis like to use the phrase "low and slow" to describe this cooking method.
Take-Home Tips
RECIPES
MACARONI SALAD
1 pound elbow noodles
6 large eggs
1-1/2 cups mayonnaise
1/4 cup pickle relish
2 tablespoons finely diced onions
2 tablespoons finely diced celery
Dash hot sauce
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
In a large pot with boiling, salted water, cook pasta for 8 to 10 minutes until cooked. Drain and cool.
In a medium saucepan, cover eggs with water and bring to a boil. Cover the saucepan and remove it from the heat.
Let eggs sit for 10 minutes.
Remove eggs and shock in ice water.
Once thoroughly cooled, peel eggs and roughly dice.
In a large bowl, add mayonnaise, relish, onions, celery, hot sauce, and Worcestershire. Mix until well combined.
Add pasta to bowl and toss with dressing. Season well with salt and pepper.
FOR MORE OF McCARGO'S RECIPES, GO TO PAGE 2.
RIBS WITH BIG DADDY RUB
4 pounds St. Louis-style ribs
2 cups Big Daddy Rub, recipe follows
2 cups cola
2 cups water
Big Daddy Rub:
3 cups brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
2 tablespoons cumin
2 tablespoons hot chili powder
2 tablespoons cayenne
2 tablespoons freshly ground black pepper
2 tablespoons red pepper flakes
In a medium-sized bowl, mix all ingredients until well combined. Set aside.
Preheat oven to 350 degrees F.
Rub ribs with 1 cup Big Daddy Rub until evenly coated. Allow ribs to marinate at room temperature for 30 minutes.
Place ribs in large roasting pan and cover with the cola and water.
Cover with foil and cook in oven for 2 hours.
Remove ribs from oven and allow to cool.
Slice ribs into individual pieces.
In a large bowl, toss ribs with another 1 cup of rub until well-coated.
Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
SEASONED SWEET CORN
4 ears sweet corn (recommended: Jersey sweet corn)
1/2 pound salted butter, cubed and softened at room temperature
2 tablespoons freshly chopped cilantro
2 tablespoons Old Bay seasoning
Lime
Preheat oven to 350 degrees F, or grill to medium high heat.
Peel back husk on corn and remove all the silk.
Lay each ear of corn on an individual piece of foil.
In a medium-sized bowl, mix butter, cilantro and crab boil seasoning until well combined. Rub each ear of corn with butter mixture and pull leaves over to cover.
Wrap corn with foil and roast for 20 minutes.
If grilling, grill until slightly softened for 10 to 15 minutes.
Squeeze lime over corn when finished.
BIG MAMA'S SWEET POTATO PIE
1 (8-inch) premade pie shell
2 eggs
1 cup brown sugar
2 (12-ounce) cans yams
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon allspice
Pinch kosher salt
Preheat oven to 350 degrees F.
Bake pie shell for 8 minutes until lightly-browned. Remove from oven.
In a standing mixer fitted with paddle attachment, mix eggs and sugar until well-combined.
Add yams, a little at a time until well-incorporated. While mixing, add the spices, extract, and salt.
Pour mixture into pre-baked pie shell.
Wrap the rim of the crust with foil and bake for 15 minutes.
Remove foil and bake for an additional 15 minutes or until the center is set.
Remove from oven and allow to cool completely on a rack before cutting and serving.
So, how did McCargo do with the $40 budget?
1ST COURSE
Elbow Macaroni .99
Mayonnaise $2.19
Relish $2.29
Onion .69
Celery $1.29
Hot Sauce .79
Worcestershire Sauce $1.69
2ND COURSE
Ribs $12.76
Cola .80
Paprika .79
Cumin .95
Chile Powder .79
Cayenne .79
Sweet Corn $1.96
Cilantro .89
Old Bay Seasoning $3.19
Lime .25
3RD COURSE
Pie Crust $1.99
Canned Yams $2.29
Allspice $2.39
FINAL COST = $39.77!