Below you'll find a list of all posts that have been categorized as “General”
by Dave DeWitt Who woulda thunk it? Barbecue was the subject of a serious (somewhat) and academic (sorta) symposium at the Southern Foodways Alliance at the University of Mississippi in Oxford in October, 2002, entitled “Barbecue: Smoke, Sauce, and History.” I had not been to Mississippi in 32 years, so I was really looking forward to my return to the …
By Mike Stines, Ph.B. Because of its versatility as a grill, an oven and a smoker, the ceramic cooker is gaining in popularity with backyard cooks throughout the country. More and more folks opt to purchase a ceramic cooker instead of—or in addition to—a traditional gas-fired or charcoal grill. Ceramic cookers are based on the ancient clay pot cookers used …
By Gwyneth Doland Chris Lilly of Big Bob Gibson Barbecue says passion and quality pork are all you need to make great barbecue. Chris Lilly injects the pork butt while instructing at Kingsford University in Arizona Since 1992, Chris Lilly has been with Big Bob Gibson Bar-B-Q Restaurant in Decatur, Alabama, one of the nation’s oldest and most revered barbecue …
Barbecuing and Grilling with Flair by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipe Index: Texas-Style Beef Brisket Grilled Artichokes with Chile Dipping Sauce Fourth of July Barbecue Baked Beans Spit Roasted Chicken with Spicy Wild Rice Stuffing Blackened Red Snapper Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. …
by Dave DeWitt Prime rib of beef is my favorite cut of meat, period. When I was growing up in the ’50s, my mother Barbara roasted it on special occasions–always on Christmas Day–and she was a master roaster. In those days, most home cooks ruined their roasts by overcooking them, but not my mom. Rare or medium-rare was her standard, …
