Memphis Barbecued Baby Back Pork Ribs
SOUTHERN BARBECUE ENTHUSIASTS MIGHT DEBATE vehemently over which region, state, or city produces the best chopped pork barbecue, pulled pork, barbecued shrimp, or dry-rub chicken, but when it comes to barbecued pork ribs, only a fool denies that the undisputed capital is Memphis, Tennessee. Pitmasters may win distinguished prizes in Richmond, Virginia, Lynchburg, Tennessee, Tryon, […]
Carolina Chopped or Pulled Pork ’Cue
BARBECUE (OR ’CUE) IN NORTH CAROLINA MEANS HOG and hog only (preferably whole hog), and this, in all my Tarheel prejudice, is the king of all barbecue: pit cooked, hickory-smoked, spicy, vinegary, moist, slightly crackly, incredibly succulent chopped or pulled pork shoulder that is cooked at least 8 hours—a Carolina hallmark for centuries. Debate rages […]
CANNELLINI BEANS OREGANATA
Cannellini are large white beans. They can take quite a bit of time to cook conventionally on the stove top, but with a pressure cooker, they are ready in less than thirty minutes. Garlic, oregano, and a hint of pancetta flavor the beans in this terrific side dish from Sicily. Serve it with roast lamb, […]