COTW: Tommy Freeman


Pictured above with his grandchildren is this week’s Cook of the Week is Tommy Freeman. Freeman has been a community staple in Emanuel County for quite some time and has been cooking his entire life. Growing up a “Big Boy,” Freeman stayed in the kitchen watching his grandma cook on a regular basis and credits her for his culinary passion. Often, he encourages others to step outside their comfort zone and try new things.

A seasoned kitchen expert, Freeman knows his spices from A to Z and is well known for his BBQ spice, which is considered to be a fan favorite. Through his knowledge in cooking, Freeman has ignited the taste buds of many individuals over the last decade and often helped with cooking seasoned dishes served at a local BBQ hub as well as local festivals. Here are three recipes that Freeman would like to share. Enjoy!

Tommy’s BBQ Sauce

2-10 oz. A1 Sauce

2-10 oz. Heinz 57 sauce

1-1lb. 13 oz. hunts tomato sauce

1- 6 oz. hunt tomato paste

2- 24 oz. hunt's ketchup

1 tbsp. lemon juice

1 c. white vinegar

1 c. apple cider vinegar

4 1/2 c. Karo syrup

3 c. brown sugar

1 tsp. salt

1 tbsp. cocoa powder- run through sifter

1 tbsp. black pepper

1 tsp. tabasco sauce

1 tbsp. seasoned pepper

2 c. white sugar

Mix all ingredients together.

Lobster or Crab Bisque

1 c. onion, minced

1 c. carrot, minced

2 10 1/2 oz. cans chicken broth

4 Tbsp. flour

6 Tbsp. butter

1 c. heavy cream

1/2 c. cooking sherry

1 Tbsp. lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. cayenne pepper

fresh chives, minced


1/2 lb. raw lobster, chopped or lump crabmeat

Using two tablespoons of butter, sauté lobster or crab meat with onions and carrots. Set aside. In a 4-quart saucepan, melt four tablespoons of butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). Slowly add chicken broth, whisking constantly to ensure the mixture stays smooth. Add onions, carrots and lobster or crab meat. Cover and simmer for half an hour. Add cream, lemon juice and Worcestershire sauce.

Amish Broccoli Salad

1 head broccoli, chopped

1 head cauliflower, chopped

1 c. mayonnaise

1 c. sour cream

1/2 c. sugar

1/2 tsp. salt

1/2 pound bacon, fried and crumbled

1 c. shredded cheddar cheese

Mix all ingredients together.


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