Duste Gore

Duste Gore of Vardaman said his knowledge of cooking began as a teenager during hunting season watching folks like Randall Langford doing “camphouse cooking.” Now Duste does a lot of cooking for benefits, which he enjoys because he likes helping somebody that needs help. He is accustomed to cooking big quantities and sometimes does pulled pork barbecue and has grilled steaks for a group, but the people’s favorite is his Boston Butt.

Magnolia Steak and Rib is his favorite seasoning, and he first tasted it while in he was in high school. That is the main ingredient in cooking his Boston Butts.?He might add something different, but the basics are “set in stone.” He has been cooking butts for benefits for three or four years, and says the way he does it now is just about trouble-free. His most recent cooking was for Vardaman Baseball Team, and during that time he said he and Porter Casey picked up some Boston butt cooking tips from each other. Pulled pork plates and whole butts were sold at the fundraiser.
Something really good, he says, that is enjoyed by the Happy Hour Sunday School class at Vardaman First Baptist Church (especially Whit Casey), is stuffing a thick pork chop with the sausage dip and topping it with Tony Chachere’s.

Duste says he is traditionally a meat and potatoes man and doesn’t do a lot cooking at home–maybe a grilled steak sometimes. The breakfast dish is one he developed from something he saw on a show that was cooked over a campfire. When he does makes it, he usually has it for supper and will fix sandwiches with the leftovers. The meatloaf is his own version, that he says has been “improvised a bunch of times.” He calls himself a “zero sweet eater”–saying he doesn’t cook, eat, or even care if he sees them.

Sausage Dip
1 lb. mild sausage
1 lb. hot sausage
1 large white onion, diced
1 large bell pepper, diced
2 packs cream cheese
Combine sausage, onion and bell pepper. Brown in black skillet and let simmer for 30 minutes. Do not drain. Add cream cheese and serve with Frito Scoops or garlic bread. This dip is also great with pork loin or deer tenderloin. Rub loin lightly with Tony Chachere’s. Slice loin long ways and stuff middle with dip. Wrap in foil and cook in oven at 275-300° for 4-6 hours.

Meat Loaf
5 lbs. ground chuck hamburger meat
1 lb. hot sausage
2 large onions
2 bell peppers
1 cup Worcestershire sauce
2 Tbsp. season salt
1/2 cup Louisiana hot sauce
2 Tbsp. Magnolia Steak and Rib Seasoning (can purchase at Mounce’s in Vardaman)
Shredded cheddar cheese
Red crushed pepper
Small stewing potatoes (my preference, but you can use any kind of potatoes.) Mix hamburger meat and sausage together to make your loaf. Saute onions and bell pepper in Worcestershire sauce. Pour 1/2 cup hot sauce over meat and sprinkle with season salt and Magnolia seasoning. Mix well. Put in dish. Cover with foil and place in oven at 350° for one hour or so. While meat is cooking, take potatoes, with skin, and boil, then make into mashed potatoes.Remove meat from oven when done and drain. Placed mashed potatoes on top of meat loaf and cover with shredded cheddar cheese. Sprinkle lightly with red crushed peppers and place back in oven at 200° until cheese is melted.

Boston Butt/Pulled Pork
Recipe for 4-10 lb. butts
1-32 oz. bottle Magnolia Steak and Rib Seasoning
2 cans Tony Chachere’s
Put Boston Butt in large pan, fat side up. Make four deep slices across meat. Mix seasonings together, then rub two cups of the mixture on butt. Cover with foil, place in oven at 200° for 12-15 hours (you cannot overcook it–the longer it cooks the more tender it will be.) Remove from oven and shred meat. Drain liquid from meat and serve.

Breakfast Delight
1 lb. sausage
1 pkg. cocktail wienies (sliced)
4 red hot wienie links (sliced)
Bacon or ham or both, chopped
1-2 lbs. cubed potatoes
6-8 eggs
1 pkg. shredded cheddar cheese
Place first five ingredients in large skillet and fry. Drain. Beat eggs and add eggs and cheese to skillet. Then scramble all together.