Justin Moore
If Justin Moore of Calhoun City had to name one family favorite, it would be stuffed jalapenos, especially of his wife, Lori. And for Ole Miss tailgating the jalapenos are a must-have. Normally he will also smoke Boston Butts and take BBQ.
He has been cooking a long time, even as a little boy with his mother, Ouida Moore, and his grandmother, the late Margaret Clanton.
Justin does most of his cooking on the grill. When he uses the grill, he cooks the whole meal on it. He likes grilled vegetables–sliced cabbage steaks, squash and zucchini.
“I am always cooking all the time at our house, and friends and family are always coming over.”
Their children–Mary Margaret, 13; Jeff Porter, 11; Micheal Joy, 9–are interested in cooking and are in the kitchen wanting to help him.
All of the family gets together at his house now for the holidays and he always grills the turkey and ham. He makes his own marinade to inject. But his mother makes the dressing, something he says he’s got to learn.
Justin doesn’t do much dessert cooking. “Ouida is the baker and she makes a ton,” he said, adding that daughter Mary Margaret also does a lot of baking.
He very seldom follows a recipe exactly, “I change up most of them.” And if he likes the changes he makes, he is sure to write it down for the next time.
He is a hog hunter, so he uses wild game meat a lot, as opposed to other. He normally uses hog or deer in the stuffed loin recipe.
Cousin, Brandon Clanton, likes the crockpot roast, and there are normally no leftovers when he comes to eat, according to Justin.
About his baked beans, he says people can’t put their finger on the flavor, and it’s the cinnamon.
Stuffed Grilled Jalapenos
12-18 large jalapenos
1 stick cream cheese
1 block extra sharp cheddar cheese, grated
1 lb. bacon, fried and crumbled
1/2 cup worcestershire sauce
Stuffing: In large mixing bowl, mix cream cheese and worcestershire together. Then add bacon and extra sharp cheddar cheese. Cover and place in fridge.
Jalapenos: Cut stems off each, then with small knife remove core and seeds. Wash them good, place in large boiler and cover with water. Place on stove and bring to a boil. Immediately remove them from water once they come to a boil. Allow them to cool. Once they have cooled, get stuffing and carefully stuff each. Place on grill and cook until they are tender.
Crockpot Roast
1 large beef roast
1 can cream of mushroom soup
1 can cream of chicken soup
1box onion soup mix
1 packet brown gravy mix
6-8 potatoes, carrots, and onions
Rub roast down with season salt and place in crock pot. Add all of your soup, gravy mix and one-half cup water. Cook on high until roast is done. Peel, wash and cut vegetables to desired size. Add to roast and gravy mix. Cook until vegetables are tender.
Justin’s Baked Beans
1 lb. hamburger meat
2 cans baked beans
1 can diced tomatoes, drained
1 large onion, chopped
1 bell pepper, chopped
1 cup mustard
1 cup ketchup
1 cup brown sugar
1 cup grape jelly
1/2 cup Worcestershire
1/2 cup Dale’s
1 Tbsp. cinnamon
2 Tbsp. season salt
2 Tbsp. garlic powder
Scramble hamburger meat and rinse the grease. In large pan add and mix all of the ingredients. Bake on 350° about an hour, stirring occasionally.
Stuffed Bacon Wrapped Loin
1 whole loin, cut into three equal portions and butterflied (I normally use wild hog or deer)
2-3 lbs. of bacon
1 stick chream cheese
2 large jalapenos, chopped
1 large onion, chopped
1 tsp. minced garlic
Zesty Italian dressing
Mix cream cheese, jalapenos, onion and garlic. Cover and place in fridge overnight for flavors to blend. Take loins and stuff with cream cheese paste and wrap tightly with bacon. Place in large bowl and cover with Zesty Italian dressing. Allow to marinate several hours. Place on grill and cook off heat 3-4 hours.
