L.T. Spearman

Garlic and grilling are two things that go together when L.T. Spearman
cooks. He uses garlic in almost everything, and always uses a charcoal
grill.


Garlic and grilling are two things that go together when L.T. Spearman cooks. He uses garlic in almost everything, and always uses a charcoal grill. His daughter, Rita, thinks he enjoys cooking more than anyone and says that he is a ‘healthy’ cook. He agrees that he is more so now since his wife’s heart surgery a couple of years ago.
L.T. learned to cook as a young teenager. He said he did a lot of experimenting and it was “learn as you go.” The first time he tried to make a peach cobbler, he left out an ingredient and it was bad, which his brother thought was very funny. He has since perfected the peach cobbler.
He and his family–wife Betty, and daughters, Rita, Patricia and Taniesha, lived in Chicago from 1968 to 1986. When Betty began school and then work, that’s when he started to do more cooking for his family. Rita once wrote in her diary during this time that her daddy was a better cook than her mother.
In 1982 Spearman saw a need in Bruce, and he opened the Food King restaurant, serving ribs, rib tips, barbecue, hamburgers, fish and a lunch buffet. The main adjustment to restaurant cooking was the quantity of food to prepare. They also did catering, which he said he enjoyed, but that it was a lot of work. He catered meals in Tupelo, Houston, Okolona, Grenada, for the National Guard and church groups, and one of the biggest was a two-day event at Spratlin Building Supply. His restaurant was open until 1995.
For family and holiday gatherings, L.T. always grills, and his wife fills in with the vegetables and desserts.

Chicken & Dressing
1 whole chicken
1/2 bell pepper chopped
1 onion chopped
1/2 clove of garlic
3 stalks of celery
2 tablespoons of ground sage
2 tablespoons of Mrs. Dash table
blend

Corn Bread for the Dressing
1 egg
2 cups of corn meal
1/2 cup of flour
2 teaspoons of oil

Boil one whole chicken. After the chicken is done, take it out of the broth. Pour half of the broth into a different container. Half of the broth should stay in the boiler. Add the bell pepper, onions, celery and garlic to the chicken broth in the boiler. Let this cook until it is done. Mix all of the ingredients for the corn bread and bake until it is done. After the corn bread is done mix it with the broth mixture into a casserole dish or aluminum pan. Take the chicken off of the bone and add it to the corn bread and broth mixture. Add the sage and Mrs. Dash and season to taste.  After mixing everything together, if the dressing is still dry add the extra broth that was put into a separate container. Bake at 350 degrees for 30 minutes.

Garlic Corn On The Cob
6 – half ears of corn (thawed)
1/2 stick of butter
1/2 clove of garlic
1 tablespoon of season salt
Place the corn on heavy -duty aluminum foil. Add all the ingredients to the corn. Wrap the corn in the foil. Bake in a preheated oven at 350 degrees for 30 minutes.

Garlic Cooked Turkey
1 whole turkey
1/2 clove of garlic
2 teaspoons of season salt
1/2 stick of butter
Rub 1/2 stick of butter and season salt on turkey. Punch hole in the breast part of the turkey and insert the garlic. Wrap in heavy-duty foil and cook on a hot barbeque grill for 2 hours. Make sure the turkey is set on indirect heat on the grill so that it will not burn.

Baby Back Barbeque Ribs
Slab of ribs
Vinegar
Barbeque sauce
Soak ribs in vinegar for 1 hour. After 1 hour wash the vinegar off of the ribs. Place ribs on a hot grill. Spray ribs with a 1/2 water, 1/2 vinegar mixture while they cook. Let ribs slow cook for 3 hours until they are done. After ribs are done mop them with barbeque sauce. Ribs do not need seasoning; the seasonings are in the sauce.

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