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!
Just returned from a quick trip to San Francisco.
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. Place the chickens over the void side of the cooker, with the skin side up. When the skin on the chicken is golden brown, after about 1 1/2 hours, turn the chickens skin side down, basting both side with the oil. Sprinkle the cavities of each chicken evenly with pepper. Cook the chicken for an additional 1 1/2 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees F. Add more wood to the fire as needed to replenish the supply of coals and maintain a temperature of 325 degrees F.
It’s been about a month since we returned from Poland. I was sort of freaking out before we left. As usual, I over committed myself and then couldn’t fathom adding an overseas trip to the mix. It actually turned into a relaxing vacation, though, giving me some much needed distance from e-mail and the internet. We generally ate sausages and pierogies, drank beer, and had a relaxing time.
Due to jet lag, we woke up around 5:30am and saw the sunrise over the pier in Sopot.
The charming buildings in Gdansk reminded me of Belgium and Easter eggs.
The Gdansk shipyards are where it all went down.
We went on a lovely hike through the forest, and I learned why the Poles are such mycophiles.
Gdynia gives you a taste of workaday Poland.
They weren’t joking when they said the blocks in Warsaw are long
Old timey Warsaw is still preserved, or should I say rebuilt, in a small section of town