Persimmons: What Autumn Tastes Like

Persimmon pudding has long been a fall staple in my family. When the first of the strange little fruits began hitting the ground, someone—my grandmother, my mother, my father, my uncle, me—picked them up, hoarding them in the refrigerator for a few days until there were enough to squeeze out a good supply of pulp.

And inevitably, that pulp became persimmon pudding.

I’m not sure how old I was when I realized that persimmons could be used for baked goods other than persimmon pudding: cookies, cakes, bars … even jelly. In my world, autumn meant persimmons, and persimmons meant persimmon pudding. (Our State magazine's November 2011 issue features an excellent article on persimmons and the Colfax Persimmon Festival, coming up on November 5.)

Only recently did I try my hand at making persimmon pudding. With my great-aunt Mildred’s recipe and a container of frozen pulp from my mother, I managed to create a pretty tasty pan of pudding.

And you might already know that persimmons hold another hidden ability … predicting the weather.

My grandmother always saved a few persimmon seeds, which she washed and dried, then—very carefully—cut in half lengthwise to see what the winter had in store. If the kernel inside was shaped like a spoon, there would be heavy, wet snows; a fork, a mild winter; and a knife, a “cutting” winter with icy winds.

I haven’t yet cut open a seed to see what the winter of 2011-2012 will bring. But as long as I have more persimmon pulp in the freezer, I’ll spend the season trying out new persimmon recipes. I wonder if anyone has ever made persimmon-filled fried pies … 

Hello, Sweetie Pie!

When I think about pie, I think about home. There's just something about a freshly baked pie that warms my heart and makes me feel better about the world.

So naturally, I immediately warmed up to the pecan pie from WildFlour Pastry on the cover of the October/November issue of Garden & Gun. It's one of the featured desserts in the magazine's list of 50 Best Southern Foods: Sweets. I found myself salivating over the pie line-up in particular.

Garden & Gun gives kudos to key lime pie from Bob Roth's New River Groves in Davie, Fla., chocolate peanut butter pie from Hunka Pie in Little Rock, Ark., and strawberry pie from Jim's Steak & Spaghetti House in my hometown of Huntington, W.Va.

A Healthy Dose of (Cast) Iron

I came across this article last night, about one of my favorite things: cast iron cookware. As I said when I wrote about cast iron earlier this year, it's nice to know something so versatile in the kitchen is also good for you!

Southern Grilling Season

It's starting to get chilly here in Piedmont North Carolina. To me, that means I need to get in as much outdoor cooking as possible before grilling season ends. Of course there's no official grilling season, but to me it corresponds with the yard mowing months ... which, throughout most of the South, is mid-March through mid-October. So, yeah, even though I'm kind of making up this whole grilling season thing, I think most people would instinctively follow the same sort of guidelines.

Granted, you don't have to limit yourself to mild weather if you really want some fire-cooked beef, poultry, veggies or fish. I once interviewed chef Daniel Orr about his cooking philosophies, and he told me he would often bundle up and go light up the grill even though his patio was covered in snow. That's a man who loves grilled food!

While you won't find me cooking outside in a winter wonderland, I do love grilling on cool fall evenings. And my current favorite is cedar plank-grilled salmon.

The cedar really does enhance the flavor of the fish. I definitely recommend it. Just follow the instructions on the plank packaging and soak them before using.  

While the salmon tastes wonderful on its own, my recommendation is to create a salmon-spinach Cobb salad:

Salmon-Spinach Cobb Salad

4 cups fresh spinach greens

1 medium salmon fillet

1 hard-boiled egg

1 Roma tomato

2 slices of low-fat bacon

cracked black pepper, to taste

handful of croutons

2 Tbsp. of Marie's Creamy Italian Garlic dressing

Wash and dry the greens. Flake the salmon in with the greens. Slice the egg and tomato and add to salad.  Crumble the bacon over the salad. Add pepper, if desired, and a handful of croutons. Top off with dressing and toss.

This salad is yum. It's very savory. I love it; I hope you will, too!

Sweet Charlotte, Redux

A while back, I wrote about wanting to make a Charlotte. Aside from the somewhat complicated recipes I had seen, one of the things holding me back was the lack of a Charlotte mold.

Until this week.

While spending part of a rainy Saturday afternoon in a local antique mall, I came upon a slightly used Charlotte mold. With probably a little too much excitement in my heart, I picked it up and saw that it was labeled a “flower holder” and had a price of $5.

Given that new Charlotte molds sell for upwards of $35 in kitchen stores, I naturally had to have it. So I brought it home, cleaned it up and am now searching for the perfect Charlotte recipe to try out.

To be continued …

Here's Pork in Your Eye

It doesn't matter what part of the South you visit, pork is bound to show up on the menu. At the Silver Skillet in Atlanta, country ham and red-eye gravy is a signature dish. Having never tried red-eye gravy, my husband and I stopped in for breakfast one Saturday morning and found eggs, grits, biscuits and red-eye gravy make a hearty meal.

At the Silver Skillet, center slices of fried country ham are first hand-trimmed and marinated overnight in soy sauce, brown sugar, paprika and cola. Drippings from the marinade are mixed with hot coffee to make red-eye gravy.

Legend says red-eye gravy got its name from a cook who worked for General Andrew Jackson, the seventh U.S. president. General Jackson asked the cook to prepare some gravy to accompany his country ham. The cook's eyes were bloodshot from drinking moonshine. Word spread around camp, and from then on, the gravy was known as red-eye.

Typical ingredients in red-eye gravy are fried ham drippings and strong black coffee. Some recipes call for additional ingredients like Worcestershire sauce and black pepper.

Watch a visit to the Silver Skillet from Guy Fieri of Food Network's Diners, Drive-ins and Dives and see how red-eye gravy is made.

They're Happy Because They Eat Lard

I love mid- 20th Century propaganda posters. Their lack of subtlety, sarcasm and political correctness makes them funny and almost alien to modern sensibilities. Today, I came across this one and thought this would be perfect to share with you guys:

They sure do look thin for lard eaters, don't they? But I'll tell you this; I have the same kind of smile on my face when I've eaten something cooked in pig fat.

The Soup Season

With fall and winter on the way, there’s one thing more than any other that I look forward to: soups and stews.

They’re easy to make, hearty and filling, and are among my favorite comfort foods. In school, a lunch of vegetable soup and cheese toast filled me with delight. I loved my grandmother’s milk-based chicken stew, with butter and large elbow macaroni noodles and pieces of tender chicken. My mom often made goulash, with hamburger and noodles.

There’s nothing I like more on a cold Sunday afternoon than a slow-cooked beef stew, with chunks of potatoes, carrots and onions. But when time is short and I have a hankering for a bowl of hot, comforting soup, I use this recipe that I created one blustery, snowy February day. The best part of making soup, though, is the ability to customize and add your own twist.

Jason’s Quick and Easy Vegetable Beef Soup

1 46-oz. can tomato juice, plus 1 can water

1 16-oz. can red kidney beans, drained

1 16-oz. bag frozen soup vegetables

1 lb. ground beef, browned and drained

8 oz. package frozen chopped spinach

4 oz. spiral or elbow macaroni

Thyme, Italian seasoning, salt, pepper and garlic powder to taste

In a large stockpot, heat the tomato juice and water. Add the kidney beans, vegetables and ground beef and bring to a simmer. Add the chopped spinach, macaroni and seasonings, and simmer until macaroni is cooked. Ladle into a bowl and enjoy!

Try using fresh vegetables instead of frozen, or a different type of pasta, or stew beef instead of ground (or no beef at all). With soup, the possibilities are almost endless!

Tomato Sandwiches: Southern or Universal?

Today for lunch, I assembled a simple tomato sandwich. Something I've done hundreds (or thousands) of times in my life, almost always during summer. Two slices of white bread: check. Several slices of a juicy tomato (grown by family or friends): check. Duke's mayonnaise: check. Salt and pepper: check.

Eat me! (On a sandwich, of course.)

To me, tomato sandwiches are a ubiquitous part of Southern summer life. Consumption of these sandwiches is widespread--almost everyone down here eats them. Truly. You don't have to describe to another Southerner what a tomato sandwich is, or explain to them that, yes, it's still delicious even though it doesn't have meat, cheese, butter or any of the other ingredients that usually make food worth eating. In the South, it's never assumed that tomato sandwiches are vegetarian specialties or some kind of poor man's meal for those barely scraping by. (Although, a tomato sandwich could very easily suffice in either of those situations.) No, Southerners know tomato sandwiches.

But just because Southerners eat--and appreciate--tomato sandwiches often, does that mean the humble sandwich actually falls into the category of Southern food? After all, they do have tomatoes in other parts of the country (and world). And they have bread. And salt and pepper.  Of course, they don't all have Duke's, which is sad for them; but most places have passable versions of mayonnaise.

The only acceptable mayo for a Southern tomato sandwich.

This is something I often think about when I'm enjoying a juicy tomato (or, 'mater) sandwich. And, it turns out, I'm not the only one. This weekend, I read Southern Heirlooms in Our State magazine. The author of the article, Scott Huler, asks the very same question. He starts with the premise that tomato sandwiches are universal to some degree; however, his ultimate conclusion--and how he gets there--provides for a very insightful look at how important tomato sandwiches are to the Southern summer experience:

"So, a homegrown crop with a long growing season, consumed constantly by people used to doing for themselves, and a sandwich that's a quick and convenient way to eat it. With a native condiment that somehow makes it special. Maybe the tomato sandwich, Southern style, does have a claim to iconic status."

Huler also points out how people in this region--specifically his wife--talk about tomato sandwiches in a particularly Southern way. And it occurs to me that I've never heard anyone outside the South mention a tomato sandwich ... ever.  So, they may (possibly) eat them, but it's not something you hear them go on about or describe with delight and sentimentality. But Southerners talk about tomato sandwiches--like all of the other foods we love--a lot. You can't shut us up about them. Heck, Rebecca Wells even found a way to work them into one of her novels:

"We'd go to Washington, D.C., where the President and Mrs. Roosevelt would be waiting, begging me to come have tomato sandwiches with the crust cut off." ~Divine Secrets of the Ya Ya Sisterhood

Even the sassy characters of Southern literature love tomato sandwiches.

So, you decide. Tomato sandwiches: Southern or universal?

Clearly, this is a yankee tomato sandwich.

This One's for You, East Coast!

Since Hurricane Irene is visiting North Carolina and Virginia (and points farther north) tonight, it might be a good idea for some of you to ride it out with one of these:

New Orleans Online has a recipe here. Cheers ... and have a safe night!

I'm Pretty Sure Cucumbers Aren't Supposed to Resemble the Letter "J"

It's almost as if my garden is trying to send out an SOS but doesn't know how to spell.

Movie Menu Inspiration: 'The Help'

Update added at bottom.

A couple of weeks ago, I talked about movie menu inspirations. So when I saw that Southern Living had a post called "Southern Recipes Inspired by The Help," I secretly hoped they had been reading Savor South. Who am I kidding? I know they haven't. However, I still love the idea behind this piece. They have compiled 27 of their classic recipes in a slideshow, detailing the connection each dish has to the novel/movie.

I can see already that I'm going to have to try the buttermilk biscuit recipe. I'm on a personal quest to make the perfect biscuit. Like Jason, I'm biscuit-challenged. But I'm determined not to let them best me. I will make delicious biscuits. I will make delicious biscuits. I will make delicious biscuits! And I think I'll try their recipe to see if it's the perfect combination of ingredients I've been looking for.

Another recipe on their inspiration list that jumped out at me was the Tuna Salad with Lemon Aioli . It looks yummy and delicious. Or is it just the incredible bread bowl presentation I'm drawn to? Either way, I'm going to have to try both the recipe and the bowl. Look for a similar presentation at the next party I host.

Now, if the movie has as many food references as this list leads me to believe, I'm going to have to run see it soon! My co-bloggers loved the book. So ... between their recommendation of the story and my preoccupation with biscuits exceptional character development, I'm sure to want to see the film.

UPDATE: In piddling around on Twitter today, I came across this awesome food blog called The Cooking Bride that started 'The Help' Southern Cooking Series. Check out this post where she offers a bacon pimento cheese recipe!

Another Fun Festival to Add to Your Calendar

Ok, Arkansas folks: Don't forget the Hope Watermelon Festival this weekend, August 11-13 (that would be Thursday-Saturday).

This tradition (35 years and still counting) takes place in Hope, Ark.--which is not only the birthplace of Bill Clinton and Mike Huckabee, but also the world's largest watermelon. Talk about claims to fame!

If you'd like directions or more information, visit their website.

Know of any other Southern food festivals coming up? Let us know.

Carolina 'Shinefest This Weekend

Want to try some moonshine? You can this weekend at the Carolina 'Shinefest in Madison, N.C.

In addition to spirits, you can enjoy BBQ, bluegrass, stock cars and more. Check it out if you're in the area!

What's Your Movie Menu Inspiration?

The Pioneer Woman just had a post on Truvy's Cuppa Cuppa Cuppa cake from Steel Magnolias. Yes, Steel Magnolias. A film that, despite the melodrama and phony Southern accents, is still an enjoyable watch--due mainly to the trifecta of Dolly Parton, Shirley MacLaine and Olympia Dukakis.

Anyway, Ree (the Pioneer Woman) has a bit of a love affair with the movie and has successfully recreated Truvy's recipe.

But it made me wonder: What about the bleeding armadillo cake? You know, the red velvet groom's cake atrocity served at Shelby's wedding reception in the movie.

Well, as it turns out, the Internet is lousy with armadillo cakes. There are how-to guides and Flickr galleries. I even found a bakery called Red Velvet Armadillo Bakeshop. Basically, if you have the inclination to bake and decorate such a thing yourself, you have plenty of online help and inspiration.

So, I got to thinking ... What are some other movie-inspired recipes I'd like to try (either out of food lust or novelty's sake)? Hmmm. I might need ideas. What are some that you'd like to try (or have tried)? Let us know!

A Biscuit Bar (and Other Great Ideas)

The blog for Southern Weddings magazine is a great resource for Southern brides ... but I also happen to think it's a gold mine of ideas for entertaining. If you have dreams of becoming the perfect Southern hostess (or host) you can easily draw inspiration from many of their featured wedding receptions and engagement parties. One of my favorite ideas is the biscuit bar that two North Carolina newlyweds used at their wedding. I think this could easily be the centerpiece of a Sunday brunch or a wedding shower, don't you? It's seems fairly easy and affordable, too.

If you're interested in pulling this off for your next soiree, one of Southern Wedding's editors has a how-to guide here.

While you're on the site, search around for other good ideas. For instance, I saw this in one of their entries:

Is that pimento cheese molded into the shape of a beehive? Oh my!

See what I mean??? Check out the Southern Weddings blog right away.

As for Meesies, I'll Take Cheesies

Today on their Facebook page, Garden & Gun highlighted this aricle on cheese straws. Not only does it go into a little bit of history on the Southern snack, it also includes a recipe. Oh boy! I love cheese straws; and if you'll remember, I added Salem Bakery's to my Southern gift basket.

Of course, nothing beats homemade. And while the Garden & Gun version does look good, I can't help but be reminded of my Great Aunt Ruth's recipe. Although hers weren't called straws or baked in stick form (they were biscuit-like and called Cheesies) they were still the same basic creation. So, I dug out an old church cookbook, and ... lo and behold ... I found the Cheesies recipe. And because I know you'll love these, too, I'm going to share the details with you:

Cheesies

Ingredients
1 stick margine
1/2 lb. sharp cheddar cheese, grated
1 c. flour
1/2 tsp. salt
1/4 tsp. Tabasco sauce
1 1/2 c. corn flakes

Directions
Cream margarine, add grated cheese and work in the flour to which salt has been added. Add Tabasco sauce and mix in corn flakes. Mixture will be crumbly. Form into small balls and place on a lightly greased cookie sheet. Bake at 350 degrees for about 15-20 minutes or untill dry and lightly brown. Serve with chicken salad, fruit salad or punch. Triple ingredients for a large party batch.

Watermelon With Seeds, Please

As a kid, I remember July evenings running barefoot in the yard, catching lightning bugs in mason jars, and eating watermelon on the back porch. Every bite of melon also meant a mouthful of black seeds. You just couldn't avoid 'em.

So my cousins and I held watermelon seed spitting contests. Who could spit their seeds the farthest? Now I wonder if that simple summer tradition may soon be a thing of the past. I blame it on the seedless watermelon.

It appears I'm not the only one lamenting the absence of seeds. And is it just me, or do those seedless watermelons seem less sweet? What do you think?

They're Baaaaa-aaaaack!

You can breathe a little more easily now--the peach milkshake is back at Chick-fil-a! As you'll remember, I was a little concerned about whether or not it would return. This delicious shake reminds me of helping make (and eating) homemade peach ice cream on my granny's porch. Peaches. Yum. Get this. Get it now!

You Say Tomato, I Say Heirloom

It just isn't summer without a juicy, sweet tomato plucked straight from the vine and still warm from the sun. Forget about those perfectly round, ruby red tomatoes in your supermarket. The real beauty queens are of the heirloom variety.

Grown from seeds handed down from generations, heirlooms are lumpy, bumpy tomatoes that come in a rainbow of colors. They have memorable names like Brandywine, Green Grape, Black Krim, Green Zebra and Mortgage Lifter and are full of flavor (so unlike their bland grocery store cousins).

I chose some Cherokee Purple tomatoes from my local farmers' market that became an inspiration for a summer salad. On a bed of spicy greens and broccoli florets, I added tomato wedges and sliced fried chicken, then drizzled with balsamic vinaigrette dressing. It was almost too pretty to eat!

Blackberries, Part Two

I was just catching up on a little blog reading and came across this post on Ingredients, Inc. We all know blackberries taste good, and here are 10 reasons they really are good for you!

And according to number 5, blackberries' high tannin content is good for stomach disorders—proof that my grandmother knew what she was talking about when she had us drink blackberry juice for an upset tummy!

Going Back to My Roots

The iconic Frostop restaurant is one of Huntington, W.Va.'s best known and best loved little dives. I was in pure heaven stopping in for a frosty mug of root beer last weekend while visiting family.Frostop has a long history, but this little chain of drive-ins was at its hey day in the 1950s. The menu is simple and relatively inexpensive. You can choose from hot dogs (with or without slaw), BBQ sandwiches, cheeseburgers, onion rings, fries, ice cream and much more.
In a city that loves frankfurters, from Stewart's to Hillbilly Hotdogs, Frostop is the best in my book. Maybe it's the nostalgia more than anything ... there aren't too many places left out there where you can see car hops in action.

Before Blackberries Had Batteries

With the arrival of summer, I often think longingly back on the days when I was growing up and the excitement of being out of school for a few months. Living out in the country, there were always plenty of things to do and places to explore. One of the things I remember most about childhood summers, though, is blackberries.

Behind our house was a pasture, and on the fence separating the pasture from the back yard, blackberry vines grew thick and thorny. From the time the first tiny white flowers appeared, I watched the fruit turn from tiny green nodules to red, and finally to deep, blue-black clusters the size of cherry tomatoes.

When the berries were ripe, my grandmother would hand me a plastic bowl and together we would gently fill it with the sun-warmed fruit. She would make sure I watched out for thorns, black snakes and chiggers—three of the hazards of picking blackberries. Our blackberry “orchard” wasn’t a large one, and it would take several afternoons of harvesting before she would declare we had enough for her to make a few pints of blackberry juice.

While a lot of grandmothers might have made blackberry cobblers or blackberry jelly (and mine did many times through the years), my grandmother’s first priority was to preserve a few jars of blackberry juice. She always prescribed it whenever my mother, father or I had a stomachache. And drinking a small amount of it always made us feel better, if for no other reason than the sweet taste of summer and sunshine it provided all year long.

Assembling a Gift Basket of Southern Food

Have you ever wanted to send a gift basket of Southern delicacies to someone in a foreign country (like Wisconsin or Massachusetts) but weren't sure what to include? No? That's just me? That's OK. I'll share these details with you anyway because I know you'll want to do this. I'm thinking that maybe after reading this post you, too, will become inspired to share your culture via U.S. Postal Service.

Anyway ...

I recently took this task upon myself so that I could surprise a friend up North (who hopefully isn't reading this). First, I searched for pre-assembled gift baskets ... because I'm lazy. I knew that North Carolina magazine, Our State, sells gift baskets of N.C. food. And while their BBQ Battle Box does appeal to me, I wanted a greater diversity of food types ... because I'm picky. I also didn't want to pay a lot ... because I'm cheap.

So, as I continued to look around, it became obvious that I wasn't going to find exactly what I was looking for and should just make my own gift basket.

I decided from the get-go not to select anything immediately perishable. As much as I'd like to ship pulled pork or livermush, I decided against getting dry ice involved. I also didn't want the products to all come from my home state (N.C.) or all come from the grocery store (although some came from each/both). So, here's what I came up with:

• Duke's Mayonnaise 
• Cheerwine
• Mrs. Campbell's Chow-Chow
• Smokehouse Barbecue Sauce (can't be purchased retail; can only be bought at Lexington Barbecue)
• Charleston Market Benne Wafers
• Guilford Mills Hushpuppy Mix
• Anson Mills Yellow Grits
• Salem Bakery Moravian Cookies
• Salem Bakery Pimento Cheese Straws

So ... a mix of condiments, snacks, cooking products and beverage. Am I missing anything crucial? Y'all have a couple of days to let me know if there's something else I should add to this package of yum. Send me a note or comment to let me know. I look forward to your suggestions ... really.

Win Lunch with Richard Childress, and a Day at His Winery and Museum

If you're a wine enthusiast, a NASCAR fan or something in between, you'll probably love this VIP contest offered by Childress Vineyards. The Grand Prize winner will get to have lunch with Richard, a tour of his winery (which includes a wine tasting), a chauffeured ride to the Richard Childress Racing museum and two tickets to a Winston-Salem Dash baseball game. Sweet! Sounds like an excellent day. There are more details at his website. You must enter before July 7.

My Achilles ... Tooth?

My sweet tooth is my Achilles heel. If it’s a sweet confection that’s glazed, cream-filled, sprinkled with sugar, dusted with cocoa or covered in frosting, I am powerless to resist it.

Of all the glorious things that can be done to desserts, the application of frosting is by far my favorite. I remember the brownies my grandmother used to make: dark, dense, rich and topped with a layer of chocolate frosting. For years, I didn’t know brownies could come any other way.

And then there are doughnut holes. Doughnut holes are good, right? Bite-sized and glazed, they’re a perfect little snack. But imagine them injected with just a dollop of frosting. That, as far as I’m concerned, renders them practically irresistible. And where can you get such a delectable thing? The Fancy Pastry Shop in Lexington, N.C., of course.

From the time I was a little tow-headed tyke, I remember going with my mother to Fancy Pastry. Inside were glass cases filled with cookies, pies, tarts, turnovers, Danishes, doughnuts, cakes—every sweet imaginable. And bread, rolls and biscuits too.

It’s their cakes, though, that I find most enthralling, because Fancy Pastry’s frosting is the best frosting ever. Light, fluffy, sweet, creamy … it’s sheer perfection. Period.

My mother always insists that her birthday cake come from Fancy Pastry. And, because we share the same sweet tooth gene, she always insists that the top of the cake not have the standard “Happy Birthday” script and a few meager flowers. Rather, it has to be covered entirely in flowers and decoration, resulting in a layer cake with frosting nearly 2 inches thick on top.

What could make a birthday—or any day, for that matter—happier?

Look What Came in the Mail Today!

When I was last in Charleston, I got some Anson Mills grits for a family member. She loved them, so I wanted to get more for her. I set out to order them from the Anson Mills website, but then realized they require a minimum order of four bags. That means I got to do some shopping. Yay!  So in addition to the grits, I bought some Carolina Gold rice, pizza maker's flour and farro.

I don't think I've ever had farro, but I look forward to coming up with a recipe for it. I'm thinking maybe a risotto with okra and roasted cherry tomatoes. Hmmm ... Any other thoughts? Have any of you tried farro?

Hyman's: Tourist Trap or Treasure?

"Pat Conroy Ate At This Table" announced the brass plaque before me. Now who wouldn't want to eat at a restaurant where a famous Southern author like Pat Conroy once dined? Shoot, I'd just read South of Broad last year, and I'd always been a fan of The Prince of Tides.



A collection of celebrity patrons running the gamut from Jimmy Buffet to Oprah Winfrey was a delightful discovery at Hyman's Seafood in Charleston, S.C., one of my recent vacation stops. Celebrity photos lined the walls, and every table was plastered with little plaques recording famous patrons. It was enough to make any tourist get excited. See how they line up for dinner nearly every night?




Although the tourist in me enjoyed seeing the march of celebrities on the tables and walls, it was a mixed bag when it came to Hyman's food. Boiled peanuts, crab dip and cole slaw were served up while my fellow diners and I perused the menu. The crab dip and cole slaw were average quality, and the peanuts were just plain cold.
I ordered the fried trout, hush puppies and sweet potato as my side. The hush puppies were hot and crispy with just the right touch of sweetness, and the trout had a nice buttery flavor.

After our meal, my friends and I dropped into the restaurant's General Store to pick up souvenirs. But nothing said "tourist" on my visit as much as the neon green plastic bag I was given to carry my purchase. I stepped out on Meeting Street as a walking billboard for Hyman's. No use pretending I was a local, at least not today!

To Beef or Not to Beef

This past weekend was the Texas Pete Twin City Ribfest in Winston-Salem, N.C. I had a real bee in my bonnet to go ... so I did. As it turns out, it wasn't the greatest experience. This was due mainly to the high price of admission, lack of proper organization and absence of secondary vendors. The food, however, was quite good. And, I got to sample beef ribs for the first time (as opposed to pork), so I'll consider it a win.

Unfortunately, I only had ribs from one of the pit masters. The festival sells "sampler" tickets, which allow you to taste a rib sample from each booth, but apparently they ran out on the first day of the festival. And since ribs are expensive and I'm not a Rockefeller, I couldn't afford to buy 10 half racks of ribs. So, I ended up at this stop:

You gotta love their sign: "I'm from Texas. What country are y'all from?" Anyway, Texas Thunder appealed to me because, as I mentioned, they had beef ribs, which I've wanted to try. (Texans have very peculiar ideas about barbecue and ribs being beef rather than pork, which challenge my North Carolina sensibilities.) And I have to say, beef is very good. I still prefer pork, but beef will do in a pinch.

The particular beef I had from Texas Thunder was very good. It was a little fattier than I'm used to in ribs. But, frankly, the fat adds to the flavor, so I'm not complaining too much. I also thought there was a hint of an excellent rub or sauce that I felt they could have been heavier with. My taste buds wanted a little more. Overall, though, still quite good.

A few other stops I wanted to make were Carolina Rib King (Spartanburg, S.C.):

Porky Chicks (Fayeteville, Ark.):

And Big Boned BBQ (Hixson, Tenn):

Check out those trophies!

This year's winner, however, (because the ribfest is also a competition) was the local Bib's Downtown. I look forward to trying them out soon--and without having to pay an admission price!

For a more comprehensive rundown of each pit master at this year's festival/competition, check out The "Q" Review. And I'm not sure if the BBQ Jew will have a review up this year or not, but he was a judge at last year's ribfest and wrote about it here.

So, would I recommend Twin City Ribfest? No, not until they can get better organized and offer more for admission. Would I recommend beef ribs? That's a firm "yes." They're different, but they're still very good. At least Texas Thunder's were.