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I ordered this book yesterday after hearing Meghna Chakrabarti of NPR’s OnPoint radio show interviewing Ryan Mitchell. I was quite surprised to hear this interview — as a South Carolina native who lived for many years in the Boston area (where Meghna is located), hearing her interviewing someone from North Carolina on BBQ seemed really out of place. Since usually what we cooked outside in New England was lobsters or clams, a whole hog BBQ interview seemed a bit out of place! (Great interview — go listen!)
Anyway the booked arrived today and is excellent! I’ve already taken the time to read the first few chapters. With a mix of history, BBQ and recipes, it will be a treasured addition to my library. While I was raised in SC on mustard BBQ, rice & hash, and the trimmings, I fell in love with whole-hog BBQ and vinegar-based BBQ when I went to college in NC, and I stopped at Parker’s BBQ whenever I was in Wilson, NC. While I never ate at Mr. Mitchell’s place, the recipes look great and I’m really looking forward to trying them. Many of them remind me of the recipes that I have from my Mom and Grandmother who were raised in the low country of SC. I’m really looking forward to trying Mama Mitchell’s Oven-cooked BBQ’d shoulder, and Ed’s Mouthwatering Baby Back Ribs. The recipes for the sides and trimmings also look mouthwatering, although we may have to agree to disagree on the Chitlins and Collards (my parents loved both but I can’t get excited about them). Thanks for a great book!
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From the Publisher
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Creamy Deviled Eggs“Creamy deviled eggs are Ryan’s personal favorite dish that Mama would make every Thanksgiving. She made several dozen because she knew he would happily eat a dozen by himself.” |
Mama Mitchell’s Oven-Cooked Barbequed Shoulder“Savory spices, red pepper vinegar sauce, and crispy cracklin’ pieces were a taste of heaven.” |
Ed’s Mouthwatering Baby Back Ribs“These are the baby back ribs I used to defeat Bobby Flay on Throwback with Bobby Flay…moist, fall-off-the-bone, winning ribs.” |
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Okra Poppers“I love okra—fried, grilled, and in stews. We ate okra a lot back in the old days when my grandparents were alive.” |
Rooter-to-Tooter Pork Chops“We were taught to cook every part of the hog, from the rooter to the tooter, and my mother’s pork chops are still a favorite in our home.” |
Smoked Green Dip“In an effort to move collard greens beyond their place as a side dish, my son, Ryan, developed this Southern take on the ever-popular spinach dip.” |
Hoop Cheese Biscuits
Serves 8
Preheat your oven to 450°F. Oil a baking sheet.
In a medium bowl, combine 2 cups of the self-rising flour, the cheese, the buttermilk, and the lard. Mix the dough together with your hands or with an electric or handheld mixer. Add more buttermilk if needed to achieve the correct dough consistency. Flour a clean work surface and roll out the dough with a floured rolling pin to a medium thickness. Cut the dough with a standard biscuit cutter. Place the cut biscuits on the prepared baking sheet. Bake for 12 to 15 minutes, until the biscuits are golden brown.
Ingredients:
- Vegetable oil
- 2 1/2 cups sifted self-rising flour, plus more for dusting
- 1 cup grated North Carolina hoop or smoked Gouda cheese
- 3/4 cup buttermilk, plus more if needed
- 2 tablespoons lard, or 4 tablespoons (1/2 stick) unsalted butter
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