Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.
In this series for the Southern Foodways Alliance, I'm examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.
This week, I’m finishing up with a recipe for a barbecued pork butt, sharing a bit of history and a practical recipe for those who want to go low and slow, but don’t have the time or patience for a professional Memphis-in-May competition pace.
Outdoor eating is one of the greatest joys of summertime. Unfortunately, the escalated temperatures and lack of access to clean water can significantly bump up picnickers' chances of contracting a foodborne illness like salmonella, campylobacter or listeria.
About 48 million people contract some form of food poisoning each year, according to the Centers for Disease Control and Prevention, so don't spoil your summer! Just take these four simple steps to stay safe and well-fed all season long.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
A couple of weeks ago, I asked burger kingpin Josh Ozersky for his top 10 burger spots around the country. Josh focused like a laser on places that served up American cheeseburgers on squishy buns, from Keller’s Drive-In in Dallas to Mar’sel in California.
In honor of Independence Day, Josh is making an exception to his ironclad rules about buns and cheese and broadening his - and everyone’s - burger horizons.
Tell it, Josh.
Think cookouts are all about freedom - cook what you want, how you want, when you want? Yeah, sure, if you’re cooking for one. But if you’re hosting or attending any cookouts this season, and hope to see these people again in the future, you are bound by a surprising number of codes of conduct. Ironically, these issues come to the fore as Independence Day approaches.
Now’s the time to stare down any hot topics so you know where you stand on each. Below are the ten key questions you will inevitably need to ask your host, or answer for your guests, before a single coal or burner is lit.
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We're positively slab-happy it's summer. There's something inherently appropriate about spending the longer, sunnier days at a picnic table, unabashedly attacking a rack of smoky, pink-tinged ribs with the exhilaration of 300 Spartans.
Perhaps no one shares that sentiment more than Myron Mixon, champion pitmaster, cookbook author and chef/owner of the Pride & Joy Bar B Que restaurants in Miami and New York City.
His pointers for remarkable ribs will stick with you long after you've finished reading. Pro tip: Don't forget the wet naps.
Five Tips and Tricks for Mouthwatering Ribs: Myron Mixon
Fact: Americans are in a fiery, long-term love affair with their backyard grills, and the CNN Library has the stats to prove it.
62 – Percent of Americans who own a grill.
79.1 million – Americans who have grilled out in the past 12 months, according to the U.S. Census from 2010.
I lived in a fifth-floor New York City walk-up apartment with no yard when I started getting the itch to put food to flame. I was drawn to it like a moth, for reasons I couldn’t quite grasp, and which now smolder at the core of my food-loving soul.
Whenever my friend Ali was out of town, I’d let myself onto her back deck to fire up her kettle grill after watering her plants. Since I took pains to replace the charcoal and scrub the grate as cleanly as I could manage, she was kind enough to issue me a key.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Memorial Day has become, informally at least, the opening day of grilling season (formally, of course, it honors fallen members of the U.S. armed forces). It’s the second most popular grilling day, after July 4 - and that translates to a whole lot of grilling.
Over 96 million U.S. households own grills, and based on figures from the ever-vigilant folks at the Hearth, Patio and Barbecue Association, about 54 million of those grills are fired up over the course of this weekend.
As for what we like to grill, in order, that’d be burgers, steak, hot dogs and chicken. So, what’s a wine that goes with all four? I’m going to suggest Grenache.
Some people maintain that Memorial Day officially marks the start of grilling season and Labor Day, the end. Those people, for the most part, are wrong. Some folks maintain the flame in snowdrifts up to their thighs. Others won't haul out the hibachi until late September because it'll finally be cool enough to cook outside without wilting like a hothouse gardenia.
So what we're saying is, so long as our spatula isn't actively frozen or melted to our hands, and monsoon spray does not prevent us from lighting a charcoal chimney, we're going to be outdoors, putting flame to food and quaffing a cold beverage. Why don't you just come along and join us?
Catch up on the rest of our great cookout and picnic tips below, and if you run into a sticky grilling situation - we're here to help. Share your burning questions in the comments or Tweet us @eatocracy and we'll have your festivities back on track in no time.
Achieve Grilling Greatness