Jims Galley

Jims Galley

Wednesday, November 30, 2016

Jim Baugh's Southern 5 Cheese Macaronie for the Holidays or Anytime

WARNING: This is not diet food. We make this once or twice a year, but when we do….WOW!
Now step aside Paula Dean, we got this one covered!

Macaroni 1 box
1 stick butter
3 cups milk
1 pack Velveeta
16 ounce fresh grated extra sharp cheddar cheese
3 cups blend of cheese, cheddar, provolone and Monterey jack
2 teaspoon flour
2 teaspoons olive oil
2 cups panko
2 shallots sliced and diced
2 cloves garlic crushed
Fresh ground black pepper
Fresh ground sea salt
2 teaspoon texas pete
8 slices white cheddar
Large pan and aluminum foil  
First boil your macaroni, drain and set aside.
Next in a cast iron skillet melt 1\2 stick of butter then add half of the garlic and shallots and stir. Once cooked, then add the panko and stir until browned. Then set aside in a bowl.

In a cast iron skillet make a roux, butter and flour plus some olive oil and stir until browned, turn down heat and add two cups milk stir and make sure the sauce is smooth. Next add the velveeta cheese and stir until melted. If too thick just keep adding more milk. Once melted add 2 cups blended cheese and keep stirring.
First make a roux
Then add cheese for a cheesy roux

Add salt and pepper to taste as well as the texas pete. Place macaroni in a large bowl and stir in all the cheese sauce from the skillet. Stir thoroughly!

Next in a large deep pan that has been greased with Crisco or butter, add the macaroni mixture but only half of it. Even out the macaroni in the pan then layer the 4 slices of white cheddar and the remaining shallots and garlic plus some of the blended cheese.

Now, put the reaming macaroni on top and even out in the pan with a spoon. Next a add remaining cheese on top and finish off by sprinkling the cooked panko on top as well as several pats of butter.

Bake at 375 for 30 minutes covered with aluminum foil, then remove foil and bake for an additional 20 minutes.
Lastly hit the broiler on high at the end for a minute or two to really sear off the top.
Take out of oven and let sit lightly covered for about 10 minutes then serve.

Probably the best mac and cheese recipe in the world, good to do once a year or so and does go good with just about anything. Plop some on top of a fresh cooked hamburger and it is awesome!

Monday, July 4, 2016

Holiday Smoked BBQ Rib Recipe Revealed from Jim's BBQ (JBBQ)


When I had my own BBQ smoke house for two years, we often times would have customers reserve their rack of ribs throughout the evening and usually sold out nightly, they were that popular. Here is the recipe and it is a gooden!

JBBQ Sauce: Four cups apple cider vinegar, one cup ketchup, teaspoon of garlic powder, crushed red pepper, black pepper and course salt mix and set aside.

Spray Bottle: Regular clean spray bottle fill with vinegar, and four tablespoons Texas Pete and a dash of Worcestershire sauce.

Wood: Mostly cherry with a mix of apple and hickory.

Rub: Use your favorite. There are so many varieties people have there own taste. Mine is a mix of Caribbean jerk seasoning, garlic powder, pepper, chili powder and sea salt, this is my favorite and how I prepared it at JBBQ.

1) Marinade spare ribs by spraying them with the vinegar spray bottle and lightly rub the meat both sides with your rub. (take off back membrane of course) Add one cup of JBBQ Sauce Set in covered pan and place in fridge for 24 hours.

2) Prepare smoker with the mix of woods and also use regular charcoal, get temperature to 225-250 and use a water smoker if you can or on a large grill a pale of seasoned water with herbs and vinegar.

3) Smoking \ on smoker total six hours \ in this order

I also roast one boston butt while smoking ribs
and use the drippings to coat the ribs while smoking
A. Put ribs on and smoke for two hours, flip and smoke for an additional two hours.

B. Take off ribs and place down in aluminum foil, add more rub sparingly and also spray with vinegar solution. Add one cup of brown sugar and rub on both sides of the ribs. Cover in foil tightly and put back on smoker for 2 hours.

C. Open up foil so the ribs are exposed, finish off with your favorite sauce. I usually will just use the homemade JBBQ sauce listed above, or sometimes use a thicker sweeter Kansas city sauce. Usually will do a mix if cooking for company. Let smoke an additional 60 to 90 minutes. Spray with vinegar solution, always keep ribs moist.

D. Hold the finished ribs in a large pan covered tightly with foil in the oven at 200 degrees until ready to serve.

Best ribs you will ever have and easy to do.



Friday, February 12, 2016

A recipe for a good book! 5 star review HOOKED & Aftermath Zebra Press Washington DC Feb Issue.


February 11, 2016
Hooked –Line and Sinker
 Review: Hooked 2nd Edition
 Author – Jim Baugh
 Publisher: Solstice Publishing
 Reviewed by: Ralph Peluso, Literary Editor
 Zebra Rating – 5 Stripes
Jim Baugh is a unique individual. He is not only the author of the semi-autobiographical book Hooked, but also the host of a long running outdoors TV show. Now, Jim is actively fulling another dream by using his talents to transform Hooked into a screen play.
Generally it takes a while for readers to become invested in a new book by a new author, usually 30 to 40 pages; not with Hooked. In the third line of his introduction I grabbed the bait when he describes a woman he is dating as DC Nympho. While at dinner, he and Miss DCN devise a mid-life crisis comedy game show, ‘Meet My Match Game.’ Right there I sat back and imagined the plot lines. I thought this was the author’s clever bit of sarcasm aimed at today’s guaranteed- can’t miss dating sites. Where even you can find your everlasting soul mate! He took that kernel in a different direction.
He simply tapped into what most of us talk about and never act on; taking pen to paper to create stories from the hundreds of wonderful events that occur in our lives worthy of memorialization. Incredibly Jim composed Hooked in 12 days, while at the same time editing and producing the TV show. He told me he could have otherwise gotten it finished even quicker.
I think most of us can reflect on and associate with the hilarious people and situations in his stories to those we have encountered in our lives. Jim reveals many facets of his interesting life beginning with his early years spent roaming the docks of Gloucester, Virginia. There he fell in love with his long lasting passion fishing. Jim uses pictures to accentuate his journey. I couldn’t figure which of all the photos I liked more. Rather than play favorites, I chose one from each phase of his life: a classic black and white depicting proud young brothers posing with their prized catch, several smallish bass. Then the tease, a pair of female legs in high heeled boots on silk sheets the onset of his mid-life crisis romances. Maybe it was Miss DCN? Closing with a sentimental look back, he uses a solitary and very mature Magnolia tree standing alone, the journey nearing conclusion.
He introduces a never ceasing deluge of characters. The encounters included many familiar scenes played out in our own lives. I am certain many of us have had ‘that’ uncle. You know the one who is the life of the party in all too many ways, the kind who make even grown men blush. The judgmental elder, you know the one always looking for the worst possible side for anything we did. Some of us also have had ‘that’ romance; you know the one we elect not to talk about, except with our closest same gender friends. And of course our passions, in Jim’s case boats, fishing and his wonderful TV show. He has been graced with celebrities making appearances on the show, who knew Robert Goulet was an outdoorsman. He looks way too neat and pressed for that!
He did not close the story there; in Hooked 2nd edition he included a recent addition, Aftermath. This is a three year memoir updating readers on his journey. As many of us do, after all the chaotic and carefree moments, after the heartbreaks and disappointments, we become grounded. We find our counterbalancing partner and sail off to enjoy the sunset years. I will not spoil the ending for you. I will say Jim does all that except for ending up on Cedar Key rather than Key Largo, where he had hoped. ON Cedar Key, he celebrated the 25th production year of Jim Baugh Outdoors. The photos in the Aftermath are fun. After looking at them, I was talking like a pirate and with a yen for BBQ. Thanks Jim!
One of the most captivating elements of the book is Jim’s use of quotation’s to frame each chapter. Benjamin Franklin’s quip says it all. “If you would not be forgotten as soon as you are dead and rotten either write things worth reading or do things worth writing.” After reading Hooked 2nd it is clear Jim has accomplished both.
He told me he never had so much fun than writing this book and he is equally enthusiastic about the screen play. I wish him nothing but success.
 BIO : Jim Baugh is a native Virginian and has been producing television shows since 1987. Programs include: Award winning Jim Baugh Outdoors TV (220+ episodes), Ski East, Classic Fishing with the Bassmasters, Fishing Virginia and RV Times. Broadcast include: The Family Channel, The Outdoor Channel, The Sportsman Channel, Fox Sports, America One and NBC Universal the Comcast Network. Jim also holds a Bachelor’s Degree in Electronic Music and a minor in Piano from Virginia Commonwealth University. He writes, performs, and engineers all the soundtracks for his television productions and regularly performs solo live Jazz piano concerts.
Category: Book Reviews

Tuesday, November 17, 2015

Join us for Thanksgiving!! The Virginia Beach Resort Hotel and Conferance Center!

Come Join Us!!
The most amazing Thanksgiving Buffet you will ever see! Awesome rooms,
pool, hot tub, beach front view of the Chesapeake Bay.
Let someone else do the work this year,
come relax and enjoy!