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THE HUGGINS FAMILY

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Barbecue & Smokehouse

Barbecue & Smokehouse is about more than cooking over fire—it’s about slowing down, gathering together, and making meals worth remembering. Here you’ll find slow-smoked meats, hearty sides, homemade sauces, and classic barbecue favorites that have earned a place at our family table. They’re the recipes we make for Sunday dinners, backyard cookouts, and the people we love most.

  • Smokehouse Cole Slaw

    Smokehouse Cole Slaw

    Our creamy smokehouse cole slaw is simple, classic, and exactly the kind of side dish that belongs next to a tray of barbecue. The dressing is sweet, tangy, and familiar, with enough apple cider vinegar, mustard, lemon, and black pepper to give it a bright, lively finish that perfectly balances rich smoked meats. A small amount of MSG adds extra savoriness without changing its classic character, while the cabbage and carrots stay crisp and refreshing after a good rest in the refrigerator.

    Ingredients

    • ¼ tsp dry mustard
    • ¼ tsp table salt
    • ¼ cup sugar
    • 2 tbsp apple cider vinegar
    • 1 tsp lemon juice
    • 1 cup mayonnaise
    • ¼ tsp celery seed (optional)
    • ¼ tsp MSG
    • ½ tsp black pepper
    • 1–2 tbsp very finely grated shallot or ¼ tsp onion powder (optional)
    • 24 oz cabbage, finely shredded
    • ¼ cup carrots, grated

    Directions

    Make the Dressing

    Whisk together the dry mustard, table salt, sugar, apple cider vinegar, and lemon juice until the sugar is mostly dissolved.

    Add the mayonnaise, celery seed (if using), MSG, black pepper, and the grated shallot or onion powder (if using). Whisk until smooth, then let the dressing rest for 15–20 minutes before using to allow the flavors to meld.

    Dress the Slaw

    Place the shredded cabbage and grated carrots in a large bowl.

    Add the dressing and toss until the vegetables are evenly coated.

    Chill

    Cover and refrigerate for at least 2 hours before serving, stirring once before serving if needed.

    Notes

    Preparation

    • Use the full 2 tbsp apple cider vinegar for a bright, barbecue-friendly slaw. For a slightly milder, sweeter version, reduce the vinegar to 1½ tbsp.
    • The optional shallot adds a subtle savory depth. If you don’t have one on hand, ¼ tsp onion powder is an excellent substitute.
    • For the best texture, shred the cabbage fairly fine so the dressing coats evenly without feeling heavy.
    • Freshly ground black pepper gives the dressing the brightest flavor, though pre-ground pepper also works well.

    Serving Suggestions

    • Serve alongside pulled pork, smoked chicken, ribs, brisket, or burgers.
    • This slaw also makes an excellent topping for pulled pork or smoked chicken sandwiches, adding cool crunch and bright acidity.

    Variations

    • Add the optional celery seed for a more old-fashioned deli-style slaw flavor.
    • For an extra peppery barbecue slaw, increase the black pepper to ¾ tsp.
    • For a vinegar-based variation, toss the cabbage and carrots with Espiau’s Vinaigrette instead of the mayonnaise dressing.

    Make-Ahead & Storage

    • This slaw is best after resting for at least 2 hours and is at its crispest the day it is made.
    • Store covered in the refrigerator for up to 2 days. Stir before serving, as the cabbage will naturally release a small amount of liquid.
    • For the freshest texture, prepare the dressing and vegetables separately, then combine them 2–4 hours before serving.
  • Smokehouse Street Corn

    Smokehouse Street Corn

    Inspired by Mexican street corn but crafted for the barbecue table, this Smokehouse Street Corn has quickly become one of our family’s favorite side dishes. Sweet corn is charred until deeply caramelized, then tossed with browned butter, smoky chipotle, Better Than Bouillon Roasted Chicken Base, fresh jalapeño, lime, Cotija, and just enough creamy dressing to tie everything together without hiding the corn itself. The result is rich, savory, smoky, bright, and just a little spicy—the perfect companion for ribs, brisket, pulled pork, or grilled chicken.

    Ingredients

      Corn

    • 2 lbs frozen sweet corn (do not thaw)
    • 2 tbsp avocado oil
    • 1 medium jalapeño, finely diced

      • Dressing

    • ¼ cup mayonnaise
    • ¼ cup sour cream
    • 1 tsp Dijon mustard
    • 2 cloves garlic, finely grated
    • 1 tsp Worcestershire sauce
    • 1 tsp lime zest
    • 1½ tbsp fresh lime juice
    • ¼ tsp freshly ground black pepper
    • ¼ tsp MSG (optional, but recommended)

      • Browned Butter Seasoning

    • 3 tbsp unsalted butter
    • ½ tsp Better Than Bouillon Roasted Chicken Base
    • 1 tsp chipotle chile powder
    • ½ tsp smoked paprika
    • ¼ tsp ground cumin

      • Finish

    • ¾ cup crumbled Cotija cheese, divided
    • 2 green onions, thinly sliced
    • ¼ cup chopped fresh cilantro
    • Kosher salt, to taste
    • Lime wedges, for serving

    Directions

    Prepare the Dressing

    In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic, Worcestershire sauce, lime zest, lime juice, black pepper, and MSG (if using). Refrigerate while preparing the corn.

    Char the Corn

    Heat a large cast-iron skillet over high heat until very hot. Add the avocado oil, then immediately add the frozen corn in an even layer. Leave the corn undisturbed for 3–4 minutes. Continue cooking another 6–8 minutes, stirring only every couple of minutes, until roughly one-third of the kernels have developed deep brown spots.

    Cook the Jalapeño

    Stir in the diced jalapeño and continue cooking for 3–4 minutes until softened and beginning to char. Transfer the corn mixture to a large serving bowl.

    Brown the Butter

    Reduce the heat to medium. Add the butter to the empty skillet and cook until the milk solids become deep golden brown and smell nutty, about 2–3 minutes.

    Bloom the Spices

    Stir the Better Than Bouillon Roasted Chicken Base, chipotle chile powder, smoked paprika, and cumin into the browned butter. Cook for 20–30 seconds, stirring constantly. Immediately pour the seasoned browned butter over the warm corn and toss well to coat.

    Finish the Corn

    Let the corn cool for about one minute. Fold in the prepared dressing, half of the Cotija cheese, the green onions, and cilantro until everything is lightly coated.

    Serve

    Transfer to a serving bowl if needed. Sprinkle with the remaining Cotija cheese and serve with fresh lime wedges. Taste before serving and season with kosher salt as needed.

    Notes

    Preparation Tips

    • Do not thaw the corn. Cooking it directly from frozen allows the moisture to evaporate before the kernels begin to caramelize.
    • Resist stirring too often. Letting the corn sit against the hot skillet creates the smoky, charred flavor that defines this dish.
    • Watch the butter carefully while browning. It should smell nutty and become deep golden, but not burnt.
    • Blooming the Better Than Bouillon Roasted Chicken Base with the spices in the browned butter gives the corn a rich, savory depth that blends beautifully with the smoky chipotle.
    • This recipe was tested with ½ teaspoon Better Than Bouillon Roasted Chicken Base and required just a small pinch of kosher salt at the end for perfect balance.

    Serving Suggestions

    • Serve alongside smoked St. Louis ribs, brisket, pulled pork, grilled chicken, or burgers.
    • Pairs beautifully with baked beans, creamy coleslaw, cornbread, or potato salad.
    • Serve with extra lime wedges so everyone can brighten their own serving.

    Variations

    • For more heat, use two jalapeños or leave more of the seeds intact.
    • Substitute queso fresco if Cotija isn’t available, though Cotija provides the best salty finish.
    • Add a pinch of cayenne for a spicier smokehouse version.

    Make-Ahead & Storage

    • The dressing can be prepared up to 2 days ahead.
    • The finished corn can be made several hours in advance and gently rewarmed before serving. Add a fresh squeeze of lime and a little extra Cotija just before serving for the brightest flavor.
    • Store leftovers refrigerated for up to 3 days.
  • Grandma Lena’s Green Beans

    Grandma Lena’s Green Beans

    Grandma Lena’s green beans were a fixture at family dinners. She always made them with flat Italian green beans when she could find them, simmering them slowly with bacon until they became perfectly tender and full of flavor. They were never sautéed, never buried under a cream sauce, and never meant to steal the spotlight. Instead, they quietly complemented everything else on the table. Today I still follow Grandma Lena’s method of seasoning the beans through the cooking broth, but finish them with a little butter, reserved bacon drippings, and freshly crisped bacon for a richer finish that honors the original while adding just a little extra depth.

    Ingredients

    • 2 lbs fresh green beans, trimmed
    • 4 slices thick-cut bacon
    • Water, enough to cover the beans (about 6–8 cups)
    • 1 tsp Better Than Bouillon Roasted Chicken Base
    • ½ tsp liquid smoke
    • Pinch of MSG (optional)
    • 6 slices thick-cut bacon, cooked until crisp and chopped
    • 1 tbsp butter
    • 1–2 tsp reserved bacon drippings
    • Freshly ground black pepper, to taste

    Directions

    Prepare the cooking broth.

    Place 4 slices of bacon in a Dutch oven or large saucepan and cover with water. Bring to a gentle simmer and cook for about 30 minutes to create a flavorful broth.

    Stir in the Better Than Bouillon, liquid smoke, and optional MSG until dissolved.

    Cook the beans.

    Add the green beans to the simmering broth. Continue cooking until the beans reach your preferred tenderness, about 20–25 minutes for tender-crisp beans or 35–45 minutes for a more traditional Southern-style texture.

    While the beans cook, prepare 6 additional slices of bacon until crisp. Reserve 1–2 teaspoons of the bacon drippings, then chop the bacon into bite-sized pieces.

    Finish the beans.

    Remove and discard the simmered bacon. Drain the beans, reserving 2–3 tablespoons of the cooking broth in the pot.

    Add the butter and reserved bacon drippings, tossing until the butter melts and the beans are lightly coated.

    Fold in the chopped crispy bacon and season with freshly ground black pepper to taste. Serve immediately.

    Notes

    Preparation Tips

    Taste the cooking broth before adding the green beans. It should taste well-seasoned with a gentle smoky bacon flavor. The broth is what seasons the beans from the inside out, so a flavorful broth produces flavorful beans.

    Grandma Lena always used flat Italian (Romano) green beans when they were available. Their meatier texture and slightly sweeter, less grassy flavor make them especially well suited to slow simmering. Because they’re often difficult to find, regular fresh green beans are an excellent substitute and are what we usually use today.

    Serving Suggestions

    These green beans are especially good alongside barbecue, roast beef, ham, fried chicken, meatloaf, or holiday dinners. They pair beautifully with mashed potatoes, cornbread, baked beans, and other traditional family favorites.

    Variations

    For a pork-free version, omit the simmered bacon and increase the liquid smoke slightly if desired. Finish the beans with butter and serve without the crispy bacon, or substitute cooked smoked turkey for a similar flavor profile.

    Make-Ahead & Storage

    The beans may be cooked several hours ahead and refrigerated in a small amount of the cooking broth. Reheat gently, then finish with the butter, bacon drippings, and crispy bacon just before serving. Leftovers keep well in the refrigerator for up to 4 days.