"Big Daddy" Does Ribs - On A Small Budget

His nickname is "Big Daddy," and Aaron McCargo Jr. just won the title of the "Next Food Network Star."

In an instant, he went from hospital chef to TV star.

McCargo's new show on that network, "Big Daddy's House," debuts Sunday.

But on Saturday, McCargo took on The Early Show's "Chef on a Shoestring" challenge of making a three-course meal for four on the slim budget of $40.

Aaron not only brings his passion for down-to-earth cooking to the kitchen, he brings a warm and inviting personality.

The Food Network says "Big Daddy's House" features "simple, fun and mouth-watering recipes that illustrate Aaron's love for big, bold flavors."

McCargo's menu on Saturday: Macaroni Salad, Big Daddy's Ribs and Seasoned Corn, and Big Mama's Sweet Potato Pie.

Food Fact

St. Louis Style Ribs
are cut from the spare ribs, and the brisket bones are removed from the bottom of the rib rack. By removing the lower, most wasteful portion of the ribs, you are left with the center-bone only. Slow cooking over low heat is the key to success when cooking ribs. Barbecue aficionados in St. Louis like to use the phrase "low and slow" to describe this cooking method.

Take-Home Tips

  • When boiling eggs, adding salt to the water makes them easier to peel.
  • Salt is key to dry rubs; it seasons meat and enhances other flavors.
  • Finishing grilled corn with fresh lemon or lime juice maximizes flavor.

    RECIPES

    MACARONI SALAD


    1 pound elbow noodles
    6 large eggs
    1-1/2 cups mayonnaise
    1/4 cup pickle relish
    2 tablespoons finely diced onions
    2 tablespoons finely diced celery
    Dash hot sauce
    1 tablespoon Worcestershire sauce
    Kosher salt and freshly ground black pepper

    In a large pot with boiling, salted water, cook pasta for 8 to 10 minutes until cooked. Drain and cool.

    In a medium saucepan, cover eggs with water and bring to a boil. Cover the saucepan and remove it from the heat.

    Let eggs sit for 10 minutes.

    Remove eggs and shock in ice water.

    Once thoroughly cooled, peel eggs and roughly dice.

    In a large bowl, add mayonnaise, relish, onions, celery, hot sauce, and Worcestershire. Mix until well combined.

    Add pasta to bowl and toss with dressing. Season well with salt and pepper.

    FOR MORE OF McCARGO'S RECIPES, GO TO PAGE 2.

    • CBSNews

    Comments

    CBSN Live

    pop-out
    Live Video

    Watch CBSN Live

    Watch CBS News anytime, anywhere with the new 24/7 digital news network. Stream CBSN live or on demand for FREE on your TV, computer, tablet, or smartphone.