I am Tom Freeland, a lawyer in Oxford, Mississippi. The picture in the header is my law office. I'm on Twitter as NMissC

Missing Posts: If you have a link to a post that's not here or are looking for posts from Summer of 2010, check this page.


Various claimants state they have found the ONE TRUE barbecue place

Tyler Cowen at Marginal Revolution states that perhaps the best barbecue in the world is at Lonnie Ray’s in Harrisburg, Missouri, about a half-hour from Columbia.  He severely undercuts his credibility by noting that “The pulled pork was my favorite dish and I usually don’t like pulled pork much at all.”  Huh?  He […]

On-A-Stick, Part 3: Pork Chop On A Stick

Locals are aware of the  infamous chicken on a stick from Oxford’s Chevron (which even came up as a last meal in a local murder case).  Personally, I’ve never understood the need for chicken on a stick when a drumstick comes already set up that way.  But, in any event, this week, Oxford acquired […]

From Cochon Butcher in New Orleans

Looks great, doesn’t it? Want to try it (I do)?

Continue reading From Cochon Butcher in New Orleans

In New York, I think they’d call the first food item on this sign “pork cheeks”

This is the sign for a new barbecue place in Aberdeen that is actually opening today.

For some reason, the owner was very suspicious yesterday when a man in a dark suit got out of a car to take a picture of her sign yesterday.  I wonder if the woman who was quizzing […]

“Lard has clearly won the health debate.”

I do not think there is anything that could be said that would make my wife believe the statement in the title, but an article in Slate has the details–

As Jennifer McLagan points out in her celebrated book Fat: An Appreciation of a Misunderstood Ingredient, With Recipes, lard’s fat is also mostly […]

It’s the Pits: Notes about barbecue and tradition (part 2)

In my last post, I wrote about how I worked through various ways of trying to make barbecue until I finally ended up with a cinderblock pit.  I’m going to try to explain why I think the best results are obtained from a masonry pit, and how I’ve learned to use one, but […]

It’s the Pits: Some thoughts about barbecue (part 1)

I’ve known for years that books about cooking barbecue tend to lie.  There are several kinds of lie– there’s the honest lie, which takes one piece of equipment (often a Weber kettle) and tells you how you can get as close as possible with that.  One problem the honest approach confronts directly is that […]

Wednesday Morning Various

The Clarion Ledger lede on yesterday’s Jackson mayoral election pretty completely captures the story:  “The night Frank Melton lost his re-election bid was a microcosm of his four-year term as mayor of Jackson, filled with chaos and drama from the city’s best-known and arguably most-interesting personality.” The effort to open the museum devoted […]

John T. Edge answers reader’s questions in NY Times Diners Journal

This week in Diners Journal on the New York Times site, John T. Edge answered a series of questions from readers:

He writes about whole hog barbecue in North Carolina, places to eat between Mobile and Tampa, and a custard stand he loved in Springfield, Missouri; about Anson Mills grits, New Jersey disco fries […]

Helpful pig related tip for readers of tomorrow’s NYTimes food column

You may be asking tomorrow:  “what is a long cut pig’s foot?”

Or maybe not.

The New York Times Sunday food column has had a series (which I’ve greatly enjoyed) in which Amanda Hesser takes a past recipe from the Times, describes it, perhaps updates it slightly, and gets a restaurant chef to do […]