James Ray

Coach James Ray of Bruce cooks a lot when it’s not football season–especially on the grill. He says he can’t kill enough deer to make all the deer kabobs they could eat.

They were a hit among the teachers for an end-of-the-school year meal last year, and are also the favorite of his family–wife, Kim, and their children, Fisher and Olivia. The teachers also liked his grilled chicken quarters the year before, and since that time, he has come up with his own brown sugar barbecue rub, “an awesome concoction” that he uses on chicken, pork, and even steak.

James started cooking with his dad, probably something on the grill, he said. In college he became more interested in cooking, and that’s when he learned to make homemade French fries. He still makes the fries with chicken strips usually once a week. He also puts the potato skins in oil and fries them, something Fisher really likes.

And his first attempt at fried chicken last week was a success, according to Fisher. Some of their usual vegetables are mashed potatoes, black-eyed peas and corn on the cob. He also makes chicken and dumplings, smothered pork chops, and will sometimes fry deer meat. His fried okra is a favorite of Kim’s. “It has taken me 10 years to make it taste like my grandmother’s,” he said. He uses only flour to coat, and add spices. She also likes a hoagie that he makes using pan fried ham and roast beef, onions and mushrooms.

He likes to explore and do different things, and uses the internet and cookbooks to look for recipes. He is not likely, though, to go by the recipe. When he’s in a cooking mood, he will go to the store to pick up only what he needs for what he is about to cook. He has a whole cabinet of seasonings and spices, and his newest phase is cooking in cast iron skillets. He recently started doing bigger things like Boston Butt and turkey, and for a couple of years now, he has done a full Thanksgiving meal.

His favorite restaurant is The Rendezvous, commenting that he is not a good rib cooker, and he loves the steak at Doe’s. He likes the graham cracker candy dessert, but does not make pies or cakes. Now, he’s working on gravy.

Coach Ray’s Deer Kabobs
Deer meat cut up into 1″ or 2″ squares
Dale’s season sauce–one bottle
Bacon (if cooking for your family, one package; if for a large group,
about four packages)
Onion
Wooden skewers
Soak deer meat in the Dale’s sauce. (Meat needs to soak at least one hour but overnight is better.) Cut up the package of bacon into thirds. Cut onion into wedges. (I have also used mushrooms, and you can also use bell peppers.) Take each piece of meat and wrap one of the pieces of bacon around it. Do that for every piece of meat. I always put the kabobs together starting with a piece of onion, then deer meat, then onion, and so on. This way holds the meat better. Take the Dale’s that is left over and pour back in the bottle. You will use this as you are grilling. Every time you turn the kabobs, brush some Dale’s on them. I also sprinkle salt and pepper, and lemon and pepper on them when I cook them. Now I use the brown sugar rub (recipe below). Cook on the grill until bacon is done. Be careful not to overcook because the meat will get tough.

Brown Sugar BBQ?Rub
2 cups brown sugar
1 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. Tony Chachere’s creole
1 tsp. minced onion
1 tsp. onion powder
1 tsp. paprika
1 tsp. cayenne pepper
Mix together in a processor–helps keep the brown sugar from clumping up. Great on chicken, pork, and not bad on steaks.

Smothered Pork Chops and Potatoes
4 slices bacon, cut into 1″ pieces
4 boneless pork chops, 1/2″ thick
1 white or yellow onion cut up
Fresh mushrooms cut into pieces
2 baking potatoes, sliced
1/3 cup of green onions
1/4 cup whipping cream
1 can creamy mushroom soup
Cook bacon over medium heat until crisp. Remove and place on paper towels. Add pork chops to the bacon fat and season to taste. Cook pork for 3-5 minutes, turning once. Remove and set aside. Saute onions and mushrooms in the same skillet and add butter. Stir in soup, potatoes, and whipping cream. Heat to a boil, stirring occasionally. Place pork in a baking dish. Pour soup mixture over and place in the oven at 400° for 20 minutes. When done, sprinkle with bacon and green onions.

Pecan Graham Crackers
12 regular graham crackers cut in half
3/4 cup of butter
1/2 cup sugar
1 cup chopped pecans
Place graham crackers in an ungreased baking pan so that all sides are touching.
Melt butter in a saucepan over medium heat. Stir in sugar and pecans after butter is melted. Bring to a boil, stirring often. Cook for five minutes. Pour over graham crackers and bake at 300° for 12 minutes. Remove from pan and let cool on a wire rack.