Wednesday, November 7, 2012

Southern Foodways Summer

In 2012, the Southern Foodways Alliance celebrated the "Summer of Barbecue" leading up to the annual symposium. This year's symposium focused on barbecue and was held in late October in the town of Oxford, Mississippi. I was one of the happy attendees, but before I made my way over from Texas I wrote a few posts for the SFA blog. I had a great time coming up with the subject matter that wasn't always so strictly about meat. If you're interested in perusing what I did last summer, here's the full list:

Deanville Sons of Hermann Hall: Pork steaks in Central Texas. 

Linked In: All beef links in Southeast Texas. 

Barbacoa: Cooking in a hole in the ground.

Dallas Pig Stands: Where the drive-in started. 

Barbecue, in a Word: The many spellings of BBQ. 

Israel 'Pody' Campos: A West Texas pitmaster. 

Anthropomorphic Cannibalistic Swine: Hogs dressed like people. 

A Barbecue Journal: Roy Perez keeps track of his barbecue. 

Smoking is Hazardous to Your Health: How pitmasters protect themselves. 

Breaking Coal in Jeddo, Texas: Making B&B charcoal. 

Brisket, Glorious Brisket: Great beef made simple. 

East Texas Hot Links: Not that good. 

Questioning ‘Low & Slow’: More than a few joints in Texas like it hot and fast. 

More Barbecue, More Better: The beauty of beef short ribs. 

Thanks again to John T. Edge for giving me that chance to find a new audience and for Sara Camp Arnold who provided her editing talent.

- BBQ Snob

6 comments:

Jackson Clarke said...

I have to commend your love for the BBQ! As I'm from England, I rarely get the chance to pull out the BBQ (Seeing as though it is raining all day long!) but I feel inspired. Unfortunately in England it is more of a hobby whereas i think it is safe to say that in the US; BBQ is most definitely a way of life! I am a huge fan of the napoloen bbq however it is a gas grill, do you have any recommendations as to how I can get the smoky flavour?

bourgon said...

Question about Brisket Glorious Brisket: you mention a 4:1 pepper/salt combination, which is actually the first time I've seen that ratio. Just verifying: 4 Pepper to 1 Salt? Usually I wind up going 2 Salt to 1 Pepper, else my wife complains it's too spicy.

BBQ Snob said...

4 pepper to 1 salt by volume.

idee said...

very nice blog . i like this articles

Anonymous said...

Breaking Coal in Jeddo, Texas: Making B&B charcoal.
FYI: The link to the above article INSTEAD sends me to the "Smoking is Hazardous to Your Health" article.

BBQ Snob said...

Thanks. Fixed.

DISCLAIMER:

Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.

-THE PROPHETS OF SMOKED MEAT