The Best-Ever Sweet Potato Recipe: Liza Tanner Boyd’s Bourbon Sweet Potato Casserole

Thanksgiving is upon us, and, as required by federal law, that means it’s time to make sweet potatoes.  Very sweet potatoes.  For most people, that means either sliced sweet potatoes covered with an incredible amount of sugar, or else a sweet potato casserole, where the incredible amount of sugar is blended in and the actual amount is known only to the cook. As you know, … Continue reading The Best-Ever Sweet Potato Recipe: Liza Tanner Boyd’s Bourbon Sweet Potato Casserole

Barbecue Spaghetti?

I enjoy the website,  Atlas Obscura.  It offers articles about little-known and quirky locations and phenomena around the world.  You should sign up for their weekly newsletter.  Recently they had an article about Barbecue Spaghetti.  On the wildest of hunches, I googled “barbecue spaghetti” and, mirabile dictu, confirmed that it was an Elvis favorite and, like most Elvis favorites, remains a thing in Memphis.  The … Continue reading Barbecue Spaghetti?

How to Make Perfect Barbecue: An Illustrated Step by Step Guide

Memorial Day is coming up, and that means the opening of Prime Home-Cooked Barbecue Season.  For your convenience, I’ve gathered together a series of posts describing the five — well, six — steps involved in making perfect barbecue.  They give you a detailed guide, and now you have them all in one convenient place.  Follow these steps and you’ll make some great barbecue. Note:  This … Continue reading How to Make Perfect Barbecue: An Illustrated Step by Step Guide

Re-heating Chopped Barbecue in a Hurry

One of the nice things about having a barbecue blog is that people bring you barbecue.  The other night, two of Nancy’s Mah Jongg buddies,  Ellen Buchanan and Ann Owens, who came up together in Winnsboro, South Carolina, brought me some barbecue from Gardner’s in Rocky Mount, North Carolina — Eastern North Carolina chopped barbecue. I waited until the next evening to eat it, already … Continue reading Re-heating Chopped Barbecue in a Hurry

Recipe Time: Cullen Skink

Shakespeare observed that a rose by any other name would smell as sweet, and Alfred Korzybski, the great semanticist, coined the apothegm, “Words don’t taste, food tastes.”  Something like that.  So let’s not be put off by the name of cullen skink, one of the highlights of Scottish cuisine.  And let’s not be put off by the term “Scottish cuisine.” Regular readers will remember Sam Cohn … Continue reading Recipe Time: Cullen Skink

Recipe Time: Liza Tanner Boyd’s Delicious Coconut Cake

Be warned:  This cake is really, really good.  Dangerously good.  I should know.  I have had Liza leave half of a cake at our house, and I have eaten that half a cake the next day.   For breakfast.   If she left a whole cake, I would eat that.  By lunch.  I did limit myself to four — well, five — pieces at Ella’s … Continue reading Recipe Time: Liza Tanner Boyd’s Delicious Coconut Cake

The Brunswick Stew at Parker’s, Wilson, North Carolina

My Aunt, Ann Griffin, and my cousin, Sinclair Griffin Lee, both of the Bill’s Griffins, sent me this article, Sunday and Parker’s Brunswick Stew, from the Wilson Times.  It celebrates a childhood of going to Parker’s for Sunday dinner after trying unsuccessfully to sit still during church.  And it especially celebrates Parker’s Brunswick Stew.  The article provides the Parker’s recipe for Brunswick Stew, which differs from … Continue reading The Brunswick Stew at Parker’s, Wilson, North Carolina