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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]