Shrimp and grits from just about anywhere in the Lowcountry of SC. And while you're there the she-crab soup is a must have.
About 15 outside of Charleston in Johns Island. The Fat Hen. Had an outstanding meal there this past July. http://www.thefathen.com/
Another vote for the Sloppy Joes at the Millburn Deli. Also want to add the Brooklyn Special at the A&S Pork Store on Browertown Rd. in West Paterson. You can probably get it at many other pork stores, but it's crazy good in it's simplicity. Breaded fried eggplant, smoked mozzarella, arugula and balsamic vinegar on a perfectly crusty semolina roll. I usually substitute their fresh wet mozzarella though. And get a small container of their breaded fried olives on the side, Insane!
If the pulled pork is done right, it will need very little in the way of a BBQ sauce. What most competition 'cue teams use is a finishing sauce. I have been using the following with much success:
1 c cider vinegar
2 T brown sugar
1 t Tony Chachere's Cajun Seasoning (or equivalent)
1 t black pepper , coarse grind
1 t red pepper flakes
Warm the vinegar up enough so that it dissolves the sugar well. Then add the remaining ingredients.
I use it in one of those clear ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.
Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the red pepper) and mellows out the stronger, gamier parts of the shoulder. The vinegar also helps break it down even more for some REAL juicy pork.
As a Super Peel owner I have to say it really has taken the "stress" out of pizza making for me. No more boogered up pies. I build my pies right on it and easily transfer them to my stone. Removal from the stone is via metal peel. At first I thought do I really need another gadget? The short answer is "Yes"!
DiNic's Italian Pork Sandwich.
Five Guys!
Torrisi Italian Specialties
Genmaicha has been my daily morning cuppa for several years. I can't get enough of the toasty, earthy goodness.
Usually Thievery Corporation, Crystal Method, Ancient Astronauts or some of my yoga inspired music such as Desert Dwellers or Bahramji. I just DL'ed the soundtrack to "Big Night" (my favorite "culinary" movie) so I'll be putting that into rotation as well. And for those southern inspired BBQ parties that take about 2 days of prep, I have a huge iTunes playlist of Zydeco that I break out.
Hot pan, 2T olive oil, dash of red pepper flakes. Toss in a couple dozen Brussels that have been quartered lengthwise. Saute 3-5 minutes or until sprouts brown a bit. Add 1-1/2T black bean sauce, stirring to coat well. Dash of fresh ground pepper. Cook additional 30 seconds and serve immediately.
Made this a bunch of time and is always a hit. Here's as link to recipe:
http://simplyrecipes.com/recipes/brussels_sprouts_with_black_bean_garlic_sauce/
Everyone else kind of beat me to it, so I won't repeat what they said. But if you want a good book for recipes and technique, grab Chacuterie by Michael Ruhlman and Brian Polcyn. I have made several varieties from it (as well as duck prosciutto, guanciale, smoked salmon) and all were excellent.
I was on Ready, Set, Cook! in the early days of the FN (when it was called TV Food Network). Sissy Biggers was the hostess, and an enormous tool! But I'd like to do a Throwdown against Bobby Flay to show him who's the real pitmaster.
I knew I should have put a smiley after my post. Just a case of poorly executed food sarcasm, folks.
Ah yes, the "alfredo sauce". I always picture a tanker truck backing into the Olive Garden to deliver the stuff to them. Considering how much they show them using it in all their commercials, it's quite possible.
Isn't meaty marinara also known as a baloney sauce?
Forget John's dreads...he has Carla crazy eyes.
NJ Texas Weiner style, with mustard, chopped sweet onion and the Texas Weiner sauce...all the way!
I had a friend in HS who made me cream cheese, mayo and several dashes of Worchestershire on white bread. Thought it was strange back then but every so often I go into a trance of some sort and one just materializes in front of me. It would be rude and wasteful of course not to eat it... ;-)
Going the slider route: White Manna in Hackensack, NJ. With cheese and onions.
Get it! Taylor Pork Roll, or Taylor Ham as we NJ'ers tend to call it, originated here in Trenton, NJ. One of the ways most often enjoyed is on a round roll with egg and American cheese. Drunken, late night food of choice after hitting the bars.
Cooking tip: make 3 or 4 radial slices from about halfway to center out thru the edge before cooking. This will eliminate the curling up the slices tend to do when frying them up. Enjoy!
@phatmelba Then stop reading the comments and/or go someplace else. Or show us "ninnies" how it's actually done and contribute something to the discussion other than name calling.
This past year saw me upgrading all my sausage making equipment (dedicated grinder, stuffer and slicer), so I hope to bang out even more varieties this year. I plan on expanding my other chacuterie efforts by making pancetta, duck prosciutto, smoked bacon and the guanciale again. I have built a cold-smoking add-on for my main smoker over the winter, so I want expand into cheeses, nuts and spices from my usual smoked salmon.
I am also about to start construction on a 55-gallon drum smoker so I can blast out even more goodies when I have those "little" get togethers of 50 or so BBQ lovers!
Not much in the way of cooking, but I'm thinking of tearing apart my KitchenAid and replacing the wormgear for the 5th time. The last blowout occurred while grinding pork for some jagerwurst. I have since bought a dedicated grinder so hopefully the failures will lessen in the future. Probably not, though, since I did shatter the gear one time while grind up some Pecorino Romano... :-(
My wife, daughter and I decided to blow off the family for Thanksgiving. (yay!) We decided on a little jaunt up to Boston for the long weekend. Can someone recommended a nice place to have a holiday meal? Location is open; we're probably going to stay in a more "touristy" area and taxi to wherever we need to go. And my daughter is a serious eater (no chicken nuggets here!) so pretty much she'll try anything. Thanks in advance.
Pickled eggs are bright in both color and flavor. Pickling firms the whites of the hard boiled egg, transforming them into something tangy and substantial. The finished eggs are good eaten on their own, or chopped into a vibrantly colored... More
Note: Read my breakdown of the burger's components to see how I came up with this recipe.... More
I have to thank Lourdes Castro, author of Latin Grilling for bringing this Crab, Avocado, and Potato Terrine (or Causa Limeña as it's known in its native Peru) into my life. With its layers of creamy, spicy mashed potatoes, sweet crab tossed with scallions, cilantro, and lime juice, and cool avocado, it marries three separately delicious elements into one mind-blowing terrine. More
This is a four ingredient, ten minute, better-than-homemade-sweet-potato-pie dessert. Could you ask for anything more out of a recipe? More
Note: Want to know all about homemade ricotta?: Check it out here.... More
"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one... More
Padma Lakshmi, host of Top Chef, is pregnant in what her doctor is calling a "medical miracle"—Lakshmi, 39, suffers from endometriosis, "a medical condition in which the uterus' lining grows in other areas of the body, causing pain, irregular bleeding and possible infertility."... More
As others have commented, this is similar to a UDS. I have been using mine for about a year and will not use anything else. I even just recently sold my custom built offset horizontal smoker because the UDS is so much better. (in my opinion) I am currently building my second one, doing it for just under $100. Not sure what this $300 rig will do that mine doesn't.