Pulling from my cheesemonger days, I wrote some tips for how to assemble a cheese plate. You can read “There’s Something About Dairy” in the December issue of BUST magazine. I just got my copy, and I couldn’t be happier with the photography!
I’ve also been finishing a backlog of posts from my travels this summer. I feel like I really know my paletas after writing that piece about them for The Statesman this summer. I was incredibly impressed with the paletas, particularly the Southern flavors, at Steel City Pops in Birmingham, Alabama. Check out their pops on Serious Eats.
Also, check out Edible Austin‘s Chef Auction this Thursday if you’re around. It will benefit some great nonprofits!… Read the rest
Just returned from a quick trip to San Francisco.… Read the rest
For a state full of barbecue, Alabama doesn’t get much attention. Except when it comes to BBQ chicken. In fact, I ate so much chicken in Alabama that I started intensely craving pork after awhile. You can read all about my discoveries in my Serious Eats post about BBQ Chicken in Birmingham. It inspired some outrage, but you need to develop thick skin if you’re gonna write on the internet.
I enthusiastically brought home the Big Bob Gibson BBQ Book by Chris Lilly, and I couldn’t wait to get my smoker going. The Decatur restaurant is pretty much a monument to Alabama-style BBQ chicken with white sauce. Admittedly, we haven’t had much success smoking chicken in the past, so I was eager (yet suspicious) to try Lilly’s method. He simply butterflied the chickens and smokes them over medium-low heat for three hours. No brining involved! You’re supposed to brush them liberally with oil, but I forgot and just started spraying them with olive oil halfway through the cooking process. The result was still moist and smokey meat that you could eat with absolutely anything (or serve with white sauce of course). It was so simple.
BBQ Chicken from Big Bob Gibson’s BBQ Book by Chis Lilly
2 whole butterflied
1 tablespoon salt
1/2 cup oil
2 teaspoons black pepper
Dust each whole chicken evenly with salt.… Read the rest