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Arkansas BBQ Rice

From: John 
Sent: Thursday, November 05, 2015 1:10 PM
Subject: Recipe Request.


Until just a few years go Weber Grills offered a free recipe booklet every year. You could request it 
by calling the Weber Grill-Line at 1-800-Grill-Out.  In the late '90s, one of the booklets had a delicious 
recipe for Arkansas Barbecue Rice.  Unfortunately, we lost that booklet during a move.  We'd love to have 
that recipe again and were hoping one of your readers would have it.  A recent call to Weber's number 
yielded no results.  They apparently don't keep a record of their recipes over the years.

If there's anyone who can help, we'd be truly grateful.  

Thank you,


Hi John,

I did a search just to see what I could find. Weber’s has published several barbecue cookbooks – not just the booklet that comes with the grills – but I couldn’t find any mention of an “Arkansas Barbecue Rice” (or “BBQ” or “Barbeque” or “Bar-B-Q”) recipe that mentioned any connection with Weber, nor could I find any mention of an “Arkansas Barbecue Rice” recipe at all, with one exception. I did find some “BBQ Rice” recipes, but with no mention of Arkansas or Weber. I will post this request on my site so that readers can contribute, but it may be several weeks before it appears.

Meanwhile, that one exception was this cookbook – “BBQ Joints” by David Gelin - which has a recipe for “Arkansas BBQ Rice”. You might want to try to locate a copy. You can get it on To wit:

BBQ JOINTS; stories and secret recipes from the barbecue belt (Gibbs Smith, 2008; distr. Raincoast, 168 pages, ISBN 978-1-4236-0218-7, $15.95US paper covers) is by David Gelin. He has been endorsed by BBQ and folklore specialists. These are stories from the proverbial "hole- in-the-wall" restaurants that are off the beaten track and serve locals only. These are the places to find great barbecues. He also has anecdotes and histories of the joints covered – and, of course, recipes. States covered include from Alabama to Texas, all of the South. Sixty establishments are noted, such as five in Tennessee (Hog Heaven, Sportsman's BBQ, Scotts BBQ, Payne's BBQ, and Three Little Pigs BBQ). Not every place has a recipe listed. Try a North Alabama White Sauce (mostly for chicken), Arkansas BBQ rice, a Florida cassava with garlic sauce, or a South Carolina hash.



Ah, well, I'm a barbecue fan myself, from Mississippi near Memphis, Tennessee, and when I read about that book "BBQ Joints" by David Gelin, I had to have it. I got the Kindle version, and here's the Barbecued Rice recipe that's in it. This may not be exactly like the Weber recipe. It's from Woody's Bar-B-Que in Waldenburg, Arkansas. It won the Grand Prize at the Riceland Rice Cook-Off, and First Prize at The Arkansas Rice Festival.

Woody's Barbecued Rice

2 cups	rice, uncooked
4 cups	chicken broth
1 clove garlic, minced
1	green bell pepper, diced
1 (14.5-ounce) can tomatoes & green chiles
8	green onions, thinly sliced
2 tablespoons Bar-B-Q dry rub (Preferably Woody's)

Combine ingredients in an aluminum drip pan and seal tightly with foil. 
Place on center rack and cook at 350 degrees until rice is done and liquid 
is absorbed (about 40 minutes) All ingredients may also be mixed together 
and cooked in a rice cooker or on stovetop over medium heat. (Or on the grill. - Phaed)
Fluff and let set 5 minutes before serving
Many thanks, Phaed, I appreciate your help!  This recipe looks really good, and remarkably similar. 
The Weber recipe also calls for one's favorite dry barbecue rub, chicken stock, and if I remember 
correctly, the bell pepper and green onions. This is a GREAT starting point and I'll use it.

By the way, I've been using Chef Paul Prudhomme's Magic Barbecue Seasoning for a couple of years, 
and have turned out some amazing ribs and shoulders, even from the oven.  

Thank you again.


Highland Park Cafeteria Smothered Steak

-----Original Message----- 
From: Bev 
Sent: Wednesday, November 04, 2015 8:23 PM
Subject: HP Cafeteria Smothered Steak

I love your site!
I grew up in Highland Park and going to the Highland Park Cafeteria. Reading 
all about each of our presidents while waiting in line is an all to vivid 
I am desperately trying to find their “Smothered Steak” recipe!
Help Please?:)

Hi Bev,

Sorry, I had no success with this one. Also, my friend Gwen did a search earlier this year for Highland Park Cafeteria recipes, and while she found their recipe for chicken and dumplings in a Dallas newspaper, there was no trace of the smothered steak.


From: Pattie 
Sent: Friday, June 09, 2017 5:14 PM
Subject: Highland Park Cafeteria recipe for smothered steak. They are located in Dallas,. Tx

This is my favorite. It is very simple, just meat and gravy.

Hi Pattie,

Sorry, I had no success with this. I searched for it previously, in 2015, with the same results. See:

I could not find a recipe, a copycat, or a tastes-like recipe for this.

From comments about this dish in reviews and on message boards, it is Southern “chicken fried steak” under a different name. Sometimes “Swiss steak” is also called “smothered steak.” There are dozens of recipes for both of these on the web, and for "smothered steak" as well, but since I have never eaten Highland Park Cafeteria’s “smothered steak”, I cannot recommend a recipe as being similar to it.


Helmut's Austrian Strudel

 -----Original Message----- 
From: Miriam 
Sent: Saturday, November 07, 2015 11:39 AM
Subject: Helmut's Strudel


Helmut's Strudel is the most amazing strudel ever, but it is only available 
at big shows like the Southern Christmas Show held in Charlotte, NC every 
November.  They don't sell their products online or through any retail 
outlet, and they don't do any shows near where I live, in Coral Spring, 
Florida.  I just drool thinking about their almond-apricot strudel, and we 
used to buy several extra and stash them in our freezer after the Christmas 
show each year so we could enjoy them again later.  Any chance you might be 
able to discover their recipe for those of us who have no access to their 
wonderful products?

Here is their website link, with a calendar of their upcoming shows through 
the end of this year:



Hello Miriam,

First, you want to be very careful searching the Internet for recipes for Helmut's strudel. Many of the links that Google gives you for this appear to be MALWARE sites.

One site that claims to have a recipe for Helmut's apple or cherry strudel (see below for the recipe) also brought up a page that claimed that I had a virus,and that if I left the page, my hard drive would be erased. That sort of page is an incitement to allow the installation of malware on your computer in the guise of checking it for viruses. DON'T FALL FOR IT. I didn't click on any of their buttons, I just kept going "back" to leave the page, and after I finally was able to close that page and get back on track, my hard drive wasn't erased, and my various anti-virus and anti-malware software showed nothing had been installed. Just stay away from that page. If you accidentally get there, don't click on any of their buttons, just leave the page, even if you have to close your browser to do it. The recipe on that site is below, for what it may be worth. For attribution purposes, the link is: /

That is the only recipe that I could find that claimed to be Helmut's strudel .

Helmut's strudel is Austrian style strudel. There is a recipe for Austrian strudel here: Serious Eats

As for almond-apricot strudel, there is a recipe here: gaaarp

There is also a good recipe for almond-apricot strudel in the book, "The Modern Baker" by Nick Malgieri.


"Helmut's Original Austrian Strudel"

4 cups high-gluten flour
1 teaspoon salt
1 lb. butter or margarine
2 cups water
2 cups fruit-flavored pie filling (apple, cherry, your choice)
Combine the flour and salt in a large bowl. Cut in half of the butter to 
form crumbs, just as for a pie crust. Add enough water to make the mixture 
of a dough consistency (add the water gradually, as all of the water may not 
be needed.) Knead the mixture to a pliable, even consistency for about 10 
minutes. Wrap and cover with a towel and chill for 1 hour. Form the 
remaining butter into a brick shape.

Remove the dough from the refrigerator and roll into the shape of a "cross" 
or "plus sign". Place the brick of butter on top, fold all four flaps over 
the butter and even out with a rolling pin into a 12x12 inch square. Return 
the dough to the refrigerator for at least 30 minutes.

Remove the dough again and roll out to a 30-inch "stick". Fold each end 
toward the middle, then fold the two ends again toward the middle and repeat 
a third time, making a "book." Return to refrigerator for another hour. 
Repeat this process twice more. The dough may now be sliced into the size of 
strudels you plan to make. Refrigerate the dough for two hours.

When ready to bake, roll out the dough into a rectangle until it's no 
thicker than a pie crust. Spread pie filling over the middle. Fold each side 
over the middle and make a few small cuts on the top with a knife. Place on 
ungreased baking sheets. Preheat the oven to 400 degrees and bake for 35-40 
minutes or until a golden brown. The strudel will be crisp when it's ready 
to come from the oven. Serve warm. 

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