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From Recipes

Serious Heat: Spicy Baked Beans with Ease

New Yorkers can try these at the Big Apple Barbecue Block Party on June 13-14... along with our baby back ribs!
Amy Mills
17th Street Bar & Grill

Amy Mills Tunnicliffe at 1:09PM on 05/14/09

From Slice

How Not to Make Grilled Pizza

Full disclosure--Elizabeth is a friend and colleague... and I'm dismayed to read this post and comments. Certainly, everyone is entitled to his own opinion, but remember, it was morning television. A quick run-down on a subject that is almost always rushed—it’s more about entertainment than full-on cooking class.

I think Today and Elizabeth did the best they could do to showcase a range of toppings that would appeal to their audience and try to demonstrate the two-stage grilling process in just a few minutes. If you’ve ever done television, you accept things over which you have no control, such as cold, elastic dough that is tough to roll out, and move on.

The pizza book is terrific (to my taste!) and the authors do emphasize a thin crispy crust and a “less is more” topping philosophy—you just didn’t get that from this very short segment.

Amy Mills Tunnicliffe at 9:27AM on 06/03/08

From Serious Eats

Chipping Away

Route 11 Dill Pickle flavor--yum! I love Zapp's, too--the cajun spice flavor.

Amy Mills Tunnicliffe at 7:44PM on 03/09/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Thank you for the extremely flattering words, Ed! Looking forward to sharing a rack of ribs with you at the Big Apple Barbecue Block Party in June!

FYI... we just opened a new restaurant two weeks ago just outside of St. Louis at 1711 W. Highway 50, OFallon, IL 62259, 618-622-1717

... and you can visit us in Las Vegas at Memphis Championship Barbecue: http://www.memphis-bbq.com

Amy Mills Tunnicliffe at 9:34AM on 03/01/07

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From Recipes

Serious Heat: Spicy Baked Beans with Ease

New Yorkers can try these at the Big Apple Barbecue Block Party on June 13-14... along with our baby back ribs!
Amy Mills
17th Street Bar & Grill

Amy Mills Tunnicliffe at 1:09PM on 05/14/09

From Slice

How Not to Make Grilled Pizza

Full disclosure--Elizabeth is a friend and colleague... and I'm dismayed to read this post and comments. Certainly, everyone is entitled to his own opinion, but remember, it was morning television. A quick run-down on a subject that is almost always rushed—it’s more about entertainment than full-on cooking class.

I think Today and Elizabeth did the best they could do to showcase a range of toppings that would appeal to their audience and try to demonstrate the two-stage grilling process in just a few minutes. If you’ve ever done television, you accept things over which you have no control, such as cold, elastic dough that is tough to roll out, and move on.

The pizza book is terrific (to my taste!) and the authors do emphasize a thin crispy crust and a “less is more” topping philosophy—you just didn’t get that from this very short segment.

Amy Mills Tunnicliffe at 9:27AM on 06/03/08

From Serious Eats

Chipping Away

Route 11 Dill Pickle flavor--yum! I love Zapp's, too--the cajun spice flavor.

Amy Mills Tunnicliffe at 7:44PM on 03/09/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Thank you for the extremely flattering words, Ed! Looking forward to sharing a rack of ribs with you at the Big Apple Barbecue Block Party in June!

FYI... we just opened a new restaurant two weeks ago just outside of St. Louis at 1711 W. Highway 50, OFallon, IL 62259, 618-622-1717

... and you can visit us in Las Vegas at Memphis Championship Barbecue: http://www.memphis-bbq.com

Amy Mills Tunnicliffe at 9:34AM on 03/01/07

From Slice

How Not to Make Grilled Pizza

Oh, I have no doubt she was caught in the machine. It's a crazy machine, judging by the inane comments of the hosts and the topics they typically deal with.

Adam Kuban at 3:14PM on 06/03/08

From Slice

How Not to Make Grilled Pizza

Thanks, Amy, for your comment--I recognize the limitations of TV, and was thinking the exact same thing. Our voyeuristic culture makes it so easy to criticize others who are doing while we are watching. And kudos to Adam, for admitting that Elizabeth might just have been caught in the machine of morning TV. I say grill on, girl!

foieduckie at 3:08PM on 06/03/08

From Slice

How Not to Make Grilled Pizza

Amy: Thanks for the comment and the clarification. I've had great luck with Elizabeth's Taming the Flame book, and the Pizza on the Grill book actually does go into better detail about the process. I actually have the book here in the office, and I'll go through it again, grill from it, and report back.

It's sad that TV forces these limitations on great cooks and grillmasters.

Adam Kuban at 9:47AM on 06/03/08

From Serious Eats

Chipping Away

Interestingly enough, I too have been looking into potato chips... in England, acutally.

http://offthebroiler.wordpress.com/2007/03/10/snack-of-the-week-british-crisps/

jperlow at 9:55PM on 03/11/07

From Serious Eats

The 'Pig Heaven Honor Roll'

RE L.A. BBQ: My LA-living daughter tells me that Gadberry's (an old favorite of mine) is closed and has been for some time.

gustoct at 5:40PM on 03/03/07

From Serious Eats

The 'Pig Heaven Honor Roll'

A favorite Bacon Purveyor:
The Grateful Palate. Their selections are unique and well chosen, and the Bacon of the Month Club a fun gift that I've given, but sadly, for some reason never received.

Bob Ferrapuhls at 9:32PM on 03/02/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Here is my own ode to the pig ;

For the love of Pork

Veron at 12:41PM on 03/02/07

From Serious Eats

The 'Pig Heaven Honor Roll'

ed, this was awesome! made me so hungry. i have a nomination in the literature category.

best sad children's book about pigs: a day no pigs would die

god bless the pigs...

Sarah Deming at 11:40AM on 03/02/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Ed,
I notice Benton doesn't ship their sausage, I'll pick some up for you the next time I'm out that way. And check out what I had for supper last night.

Kevin at 10:30AM on 03/02/07

From Serious Eats

The 'Pig Heaven Honor Roll'

From the Smokey Mountains' Artisanal Hickory Smoked Ham to Kurobuta to Spain's Iberico Pata Negro...the year of the Pig is something to celebrate.

I note that Boston is omitted from the list of cities offering great porcine products. This is a shame. From No.9 Park's sublime pork belly, to Chinatown's fabulous roast pork and barbequed pork to Somerville's ribs this is a town in love with the pig.

Benton's bacon is unbelieveable. My vegetarian next door neighbor was drooling and cursing me...the ham, too...

still looking for the best chicharonnes...

here's to our porcine friends and their sacrifice which is not under appreciated!

Cheers,
The Leather District Gourmet

jacquelinec at 10:59PM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Here's what Ed had to say about East Texas barbecue:
Best Houston Pig
Robb Walsh of the Houston Press actually wrote the book on Texas barbecue, The Legends of Texas Barbecue Cookbook, and though Texas is more famous for its brisket and beef sausage, there are also some folks in the Lone Star State who know their way around pork. Find out where they are here.

Adam Kuban at 2:14PM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Great list! But, no love for the Thorne's "Serious Pig"? I know only one chapter of the book is about pork, but what a chapter! (not that I have any fault with Mr. Trillin and Mr. Steingarten!)

bpjc at 1:33PM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

I'm with you, intheyearofthepig, I tried to include a link to Robb Walsh's East Texas BBA coverage, but serious eater Adam Kuban nixed it.

And right on, livetotravel, we should have included it. So much pig, so little time.

Ed Levine at 12:33PM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Ed - doesn't Ignacio Mattos and Il Buco's annual pig roast qualify for NYC Pig Chef recognition?

Livetotravel at 12:03PM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

this day is full of pigs, just found some interesting blog entries from here in Chapel Hill, NC. Owner of a music venue also works on farms and such and likes my rather untalented bands.
http://www.nightlightclub.com/blog/2007/02/pigs-part-ham.html
and
http://www.nightlightclub.com/blog/2007/02/pigs-part-butt.html

intheyearofthepig at 12:01PM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Now I currently live in North Carolina and I love the pig, but I was born and raised in Austin, Texas and it always rubs my brisket wrong when easterners hide behind the blanket assumption that Texans can't and or somehow inable to smoke pig parts even though we babecue every other damn thing we can get our hands on. I love some East Texas pulled pork and pork ribs from countless small barbecue stands and church events; I like central Texas stalwarts like Black's succulent pork loin in Lockhart, ribs and chops at Cooper's in Llano, Kreuz's and Smitty's excellent pork chops not to mention sausages in Elgin (there are beef or pork), sausages from Mikeska's, and there are more. I also love the cabrito and barbacoa and mutton and barbecue chicken AND beef brisket and and a rack of ribs. Just think it's too easy play the "Texas barbecue is beef" card.

Oh but I do love a sandwich with slaw from Honey Monk's Lexington Barbecue and Wilber's in Goldsboro sure knows how to smoke a whole pig and a sandwich with a side of fries at Allen and Son's is right about perfect. In order to interview Keith Allen one time, he requested I show up at his place before 5 am because that is the only quiet time he has all day. The interview took place as he chopped wood.

And I still hope for the wonderful day that Ed Mitchell's might re-open in Wilson; that would be a happy day for all. Maybe cause for National Pig Day II.

intheyearofthepig at 11:44AM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

As always, great rundown!

APL at 11:30AM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Here are two more Pig Heaven Honor Roll candidates:

the soppresata with aged provolone and olivada at PaneBianco in Phoenix, Arizona.

the porchetta sandwich served only at lunch at Il Buco in NYC.

Ed Levine at 10:43AM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Thanks for the tip, Kevin. I want some of that sausage now.

Ed Levine at 10:12AM on 03/01/07

From Serious Eats

The 'Pig Heaven Honor Roll'

Ed,
If you think Benton's ham is good, you gotta try their sausage (I prefer the non-smoked variety) and the smoked bacon is awesome.

Kevin at 10:07AM on 03/01/07

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About Amy Mills Tunnicliffe

Website: http://peaceloveandbarbecue.com

Location: Hingham, MA

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Last bite on earth: my daddy's barbecue from 17th Street Bar & Grill