I tried this last night and boy was it amazing. This dish truly changed my life as an individual and aspiring chef. However, I substituted picnic shoulder for pancetta and increased the rice by another quarter cup. The hickory twang to this dish was sweet!
Bessinger's in Charleston, SC
1. pork
2. pistachios
3. lox
4. guava paste
5. cuban bread
Expiration dates are for the birds. I concocted turducken for Thanksgiving (at my friend's request and with her money). Tomorrow is turducken gumbo day! And I'm certain these opulent leftovers will be A-OK. I'm no researcher, but I feel confident that you can find a co-relation between allergies and current sanitation practices. C'mon, its common sense. YTMND FTW.
Yeah, unlike the pocket fisherman or the veg-o-matic, The Showtime rotisserie works. Heat lamp + electric motor = surprisingly good stuff. The basket can be a pain. I do burgers in them and sometimes they'll slide around , scorching the sides.
My five favorite things:
Southern Fried Chicken
Cocoanut Ice Cream
Hot Fudge Sundae
Porterhouse Steak
Garlic Bread
We have a winner!
And it's ... tsegada. Someone from Serious Eats will be contacting you shortly for shipping info.
Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.
Louie Mueller's, Taylor, TX
my kitchen i guess because there are none around in our little country town. :)
Blue Ribbon, Newton MA
Redbones, Somerville MA
J.R.'s backyard, Gulf Shores, AL
My favorite joint, alas, doesn't exist anymore: Cajun Pe-Te's, just outside the gates of Ellington (formerly an) Air Force Base.
Black's in Lockhart. They will cut the point and the flat together if you ask.
Depends on the type of barbeque!
For sliced beef, Jerry Neel's in Fort Smith, Arkansas.
For chopped pork, Bullock's in Durham, North Carolina or the Blues Hog 'cue wagon from in northeast Missouri when it vists St. Louis.
For chicken, 17th Street Bar & Grill in Fairview Heights, Illinois or Donahue's in Fenton, Missouri (the original owner has passed away, but his daughter gave me the recipe!).
For sausage, the house-made product at 17th Street Bar & Grill.
For ribs, Super Smokers in St. Louis or (when they are good) the Rendezvous in Memphis.
For barbecue spaghetti, the Interstate in Memphis.
And for burnt ends, Arthur Bryant's in Kansas City!
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Location: Tallahassee, FL
About: My family is composed of foodies. My dad's a barbeque cook, my mother provided us with a meal everyday without fail and my little brother makes a mean creme brulee. I brew beer and try oddball recipes the rest of my family won't touch.
Favorite foods: pistachio ice cream, shrimp and grits, dirty rice, broccoli raab (done up any which way)
Last bite on earth: My dad's barbeque hash.