'down south' on Serious Eats

Grilled Chicken on a Stick With Alabama White Barbecue Sauce From 'Down South'

Mayonnaise probably isn't the first ingredient you think of when you hear the words "barbecue sauce." It might even be the last thing that crosses your mind (especially if you're not a coleslaw-on-pulled-pork kind of person). Yet the creamy condiment is, in fact, the main ingredient in Alabama white barbecue sauce, a tangy and sweet blanket for slowly grilled chicken. More

Grilled Chicken on a Stick with Alabama White Barbecue Sauce From 'Down South'

Mayonnaise probably isn't the first ingredient you think of when you hear the words "barbecue sauce." It might even be the last thing that crosses your mind (especially if you're not a coleslaw-on-pulled-pork kind of person). Yet the creamy condiment is, in fact, the main ingredient in Alabama white barbecue sauce, a tangy and sweet blanket for slowly grilled chicken. More

Ham Hocks and Crowder Peas From 'Down South'

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Ham Hocks and Crowder Peas From 'Down South'

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish. More

Down South: An Antebellum Punch for the Holidays

This antique punch is one of the most consistently popular drinks at Husk, one of only two that has remained on the menu while plenty of other drinks have come and gone around it. Whether you need to atone for a social faux pas or want to entertain your guests in old Charleston style, it'll be a welcome presence in a punch bowl this holiday season. Be sure your guests are thirsty, because this recipe makes a lot. More

Down South: 5 Life Lessons From Country Ham King Allan Benton

"Allan Benton might be the nicest man on earth." That's what they told me at Blackberry Farm, the luxury resort just up the highway from Benton's cinderblock office in Madisonville, Tennessee. They were right; he might be. And despite his god-like reputation among chefs and ham enthusiasts the world over, he must be one of the least pretentious figures in the culinary world. More

Down South: What Does Sassafras Taste Like?

If you live in the eastern United States, especially the southeastern United States, there's a good chance that there is a sassafras tree somewhere near you. Next time you're in the woods, or in your backyard, look out for that distinctive leaf. The dried root makes the best tea, which tastes an awful lot like root beer. More

Down South: Appalachia Meets Memphis at Ridgewood Barbecue, Bluff City, Tennessee

Smoked meat has been a part of daily life in southern Appalachia for about as long as there have been people there, but smoked meat in a sweet, tomato-based sauce—what we'd call "Tennessee-style" barbecue—is most popular eight hours to the east in Memphis. Ridgewood Barbecue, which has been been tucked into the the side of lonely Bullock Hollow since the mid-1950s, straddles the gap between Memphis and Appalachia with its signature smoked ham. More

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