Bring on the Dukes

What the state of South Carolina needs is more barbecue places named Duke's.  Thanks to Bryan Quinn, the son of Terry Quinn of Duke's Barbecue in Walterboro, soon we'll have another, this one out on Folly Rd.

The City Paper has the scoop here.

Whole Hog. And I Mean It

A few months ago I wrote about hash and rice in a City Paper article on Lowcountry barbecue, in which I noted, "You don't need to ask too closely what goes into the pot to make hash, but suffice it to say it's an economical way to help use up most of a hog."  But thanks to mandatory food ingredient labeling, if you're really curious you can find out.

Here's a short list of the goodies from a variety from just up the road in Orangeburg:

pork head meat
pork hearts
pork (not exactly sure how the rest of this list isn't pork)
pork tongues
pork livers
pork ears
pork snouts
pork skins

I think that about runs the gamut.  On the non-pork ingredients, there's catsup, potatoes, onions, water, mustard, Worchestershire sauce, Molasses, soy sauce, and black pepper.

Now, just knowing the ingredients list isn't exactly the same as a recipe, but I pretty much bet the cooking instructions would read: "put all ingredients in a pot and boil for hours on end until everything is reduced to a smooth, consistent mush."

I just had hash and rice yesterday out at the Palmetto Chef in Summerville, and every time I have it I'm taken by how rich and smooth the slow-simmered pork concoction can be.  And you can't really even taste the pork snouts.

The Barbecue Sundae (Part 2)

The barbecue sundae concept seems to be spreading. Katie at Chaos in the Kitchen has posted her version, which adds the nice touch of jalapeno pickles.  I also like the glass jar, which makes for a more appealing presentation than the styrofoam cup used by Outlaw Barbecue Shack.

One of the downfalls of barbecue as a take-out fast food item is that it's damn near impossible to eat while driving without causing serious damage to your clothing.  Barbecue in a cup or a jar might be just the ticket.

A bit early to tell, but the barbecue sundae could be the next new new thing.

I told you so!

I called it, over TWO YEARS AGO!  If I may quote myself from one of my New Year's Predictions from 2008:

I predict you'll see similar changes [using fresh, local and/or heirloom ingredients] in the mid-market chain restaurants, in a dumbed down form. O'Charley's and T.G.I. Friday's will update their menu verbiage to proclaim stuff like "Double-Cut Smithfield Farms American Yorkshire Pork Chop" and start adding a few slices of heirloom tomatoes or Niman Ranch bacon into their chef salads.


Earlier this year, when I revisited the predictions, I had to give myself a poor mark on that particular prognostication because it just hadn't materialized.  It doesn't mean I was wrong, though, just so far out ahead of the curve that I seemed like a lunatic.  But now . . . per National Restaurant News,  Italian casual chain Pasta Pomodoro overhauls its menu to  . . . wait for it . . . emphasize fresh, local ingredients including . . . wait for it again . . . NIMAN RANCH BACON!


Could it be that eating local has finally . . .



You heard it here first!

From the "Who Could Possibly Have Seen That Coming?" Department

Giant ragweed.

Chucktown takes 3 in a Row

Congrats, Chef Brock, on bringing Best Chef Southeast to Charleston for the 3rd Year Running.  Pick of the night, from @MelanyMullens:

http://tweetphoto.com/20991942

Since I wasn't in New York, I did the next best thing and had dinner down at FIG (home of last year's Best Chef SE winner Mike Lata).  Soft shell crabs w/ spring veggies were a treat, and the pickled ramps with the pate were a great sharp treat.  But, the wild nettle gnocchi w/ spicy pork ragout stole the show tonight.

I love eating in downtown Charleston . . .

Model Children

So your kid made the honor roll or scored a goal for his soccer team.  Big deal.  Can he do this?

http://www.cnn.com/video/?/video/living/2010/02/12/antico.pizza.boy.cnn

hat tip to Savory Exposure.