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Cooking Up A Story Cooking Up A Story Stories about real people and their special connections with food. Articles
Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli
2007-03-02 08:16:00 Stu has always been a fan of Oyster Po’Boy sandwiches — the classic fare from New Orleans —a French baguette, hollowed out and stuffed with fried oysters and lots of tartar sauce.This is our tribute but with a slight twist. This version is an appetizer course, but the size could easily be doubled and the dish served as an entrée. Ingredients: Cornmeal Fried Oysters 1/2 cup all-purpose flour 1/2 cup stone-ground yellow cornmeal 1/2 cup cornstarch 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt 18 oysters, shucked and drained 1 cup vegetable oil Ingredients: Lemon -Caper Aioli 11 slices white bread,crusts removed, cut into small pieces 3 tablespoons white wine vinegar or milk 4 cloves garlic, finely chopped 1 egg yolk 1/4 teaspoon kosher salt 1 1/2 cups olive oil 2-4 ounces lemon juice 1 teaspoon capers, nonpareilles, roughly chopped Ingredients: Greens i 6-8 slices all-natural b... More About: Salad , Organic
Sunflower Seeds Forever
2007-03-01 19:16:02 A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields. Recipe from the episode: Roasted Pumpkin Seeds Download this episode Director’s Journal I have a soft spot for flowers. Years ago I took some painting classes from a great watercolorist, Susan St. Thomas. The subject I always picked to paint was flowers. Gladiolas, stargazer lilies, Johnny jump-ups. They are all my favorites, for various reasons. Near to where I live there are many farms and nurseries. Out driving one day, looking for fresh berries to pick, I stumbled upon a field of sunflowers in full bloom. There were acres of them, which translated into thousands of perky yellow and black heads craning upwards. Which also translated into millions of seeds for birds, and, perhaps, for people. Aha! There might be a story here after all. I pulled over into the fruit stand, and asked for the owner. His name was Don and he wa... More About: Flower , Forever , Ever , Sunflower , Lower
Journey of a Barbecue Champion
2007-03-01 19:16:02 It’s a long road, and it’s not easy, a personal look at a barbecue world champion. Recipes from the episode: Grilled Catfish; Larrys Slaw; Wonder Peach Cobbler; Barbecue Beans; and 2 Fat Larrys Rib Rub Download Show Director’s Journal If you haven?t noticed yet, I have a soft spot for barbecue. It all started when I was going to school in Memphis and a bunch of us would descend upon the local BBQ joint for a quick and cheap (and may I add, good) meal. I eventually moved away but always looked forward to having real barbecue in Memphis on trips back to visit family. Years passed and things changed, but I still loved barbecue. I began researching a film project about barbecue competitions to learn what they were all about, and that is when I met Larry Mayes. He is the head cook (and only remaining Larry) of 2 Fat Larrys, a veteran competition team on the BBQ circuit. Through him, and many others I met at the American Royal BBQ Competition, I learned wha... More About: Journey , Champion , Cham , Hampi
Brad Can Cook
2007-03-01 19:16:02 Place 3 teenagers in a small kitchen, one being the cook?add a dash of understatement; a measure of serious resolve; 2 cups sass and good natured razz, and you get: Brad Can Cook . Recipes from the episode: Tilapia Fried Fish; Cucumber Salad Download this episode | Download previews Director’s Journal I know Brad through my son. He does the things many 14 year old boys like to do: play music, football, hang with his friends, and skate. But then I discovered something about him that was different from any other teenager I knew?he liked to cook. Now I?m not talking about boiling some water and throwing Ramen noodles in. He likes to experiment. He likes to use spices. After we finished filming, a group of friends dropped in. They kidded him in a good humor fashion, and nibbled on the leftovers. Grant, somewhat astonished, exclaimed, ?Brad can cook!?. Yes, he can. PS. Brad creates his recipes by feel. The quantities written down are estimates. ?Rebecca Additional ...
Making Berry Delicious Pies
2007-03-01 19:16:02 An inside look at a hand-made pie factory. Recipes from the episode: Zesty Marionberry Sauce; and Holiday Pecan Pie with Scotch Download this episode Director’s Journal I love pies. I love making pies. But sometime there isn?t the time, and sometimes the ingredients aren?t there. So, I go to the market and get one already made, and ready for me to pop into the oven. But who made them? And where did all that fruit come from? Well, I wanted to find out. And, so I did. That satisfied my curiosity, but Lynn wanted to know how to make fresh pumpkin pie. Very fresh pumpkin, straight from the source. After we talked to Don last time about all his sunflowers on his farm, she went over to check out the pumpkins. Larita came over and answered her questions, and then some. Thanks, Larita! I wanted to add something new to the show this time. Did you notice? It?s appropriately called how2. It will be in this segment that you will get tips and learn how to do something new.... More About: Berry , King , Pies , Delicious , Maki
Tons of Tasty Tomatoes
2007-03-01 19:16:02 Tons of tomatoes, and over 70 different varieties are represented at this tomato fest. These farm fresh tomatoes have character, beauty, and yes, even charm. Recipes from the episode: Baked Roma Tomato Pasta; and Tomatoes Vinaigrette Download this episode Director’s Journal It was back in May. Or maybe it was June. I passed by a group of folks selling plants for a community fundraiser. It was a good cause and I was looking for some geraniums to plant out back, which they had. There were also a handful of tomato starters. Should I give this a try? I love homegrown tomatoes. I knew I didn?t have the time for a whole garden, but maybe one tomato plant would work. There wasn?t a varietal name attached to it, or the others. I took the nameless home along with a small geranium, and planted both. It was wise of me not to plant a whole bunch of tomatoes. With my schedule, I was happy to coerce the few I got from the plant. There was one surprise. I expected it to be re...
Season 1: Previous Shows
2007-03-01 19:16:02 A short peek of the Seas on 1 main shows. More About: Show , Season 1
Green Green Beans
2007-03-01 19:16:02 Follow along as we travel from the field to the factory to learn how some of the best and freshest green beans get picked, processed, and canned all within a few short hours of time. Recipes from the episode: Old Fashioned Green Bean s and Bacon; and Green Beans A La Poulet Download this episode | Download food4thot Director’s Journal For those of you who have been following, I like to see how things are made, how they work. Take me to a factory and it?s like putting a kid in a candy store. I eat it up. So when I learned that one of the first processing plants to become Food Alliance certified was in my backyard, I thought this is one I?d like to see. And to learn how sustainable practices were crossing over from grower to processor. It sounded like a logical progression. We started where the green beans are grown, out in a bean field. A very large bean field. They had 4 pickers going at once. And I don?t mean 4 people bending, sifting, and picking. These pickers...
Artisan Cheese on the Farm
2007-03-01 19:16:02 Farmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm. Recipe from the episode: Pat’s Stuffed Chicken Breast Download this episode | Download food4thot Director’s Journal When Rebecca suggested we do a story revolving around cheese, I think she was surprised with my (over) enthusiasm. Years ago as a college student living in France, I developed a real taste for great cheeses. Every evening after dinner, the cheese plate would arrive with what I thought were the most delectable morsels in the world. The light bulb went on! Since then, I have learned that other great cheeses grace the planet. And more and more of them are here in our own backyard. And I also now realize that cheeseheads exist beyond the confines of Green Bay, Wisconsin. So when I ?had? to go to the featured cheese... More About: Cheese , Farm , Artis
A Minister?s Daughter: The Chocolate Lady
2007-03-01 19:16:02 A minister’s daughter lends her unique perspective to the making of religious icons out of rich chocolate. Recipe from the episode: Ginger Almond Toffee Download this episode | Download food4thot Director’s Journal I admit that I was one of those kids who took their time eating the chocolate bunny. It was full of wonder and delight, and I wanted it to last a long time. Starting at the bottom (thus keeping the head and ears intact as long as possible), I slowly made my way up. No way could I keep it as an iconic image to treasure. It tasted too good. By golly, it was chocolate! A Chocolate Sample Richard, the customer. Ginger Almond Toffee But, I don?t think I could bite into one of these gilded images. They?re too beautiful. I?d probably put it in a place to be looked at like a painting or sculpture. Though, unless I was able to hide the deep aroma of chocolate, it wouldn?t last long in my household. My kids do not put art above chocolate (they bit... More About: Mini , Lady , Cola , Minister
Winery In Winter
2007-03-01 19:16:02 What goes on at a small winery during the winter months? If you think it’s a slow time of year, you may be in for a surprise. Recipe from the episode: The Best Mushroom Soup Download this episode | Download food4thot Director’s Journal I wanted to do something on wine. But here it was, January. I missed those plump juicy grapes by months. But hold on, isn?t that what I usually see when it comes to wineries: the harvest and the crush? Then wonder set in. What exactly does a winery do in the winter months? I had images of roaring fires, cold toes getting warmed, and mugs of hot cocoa being passed around. Sounded cozy to me. Lynn walks off in the distance. Close-up of a grape vine. Lynn Penner-Ash was game for me to make a visit and document what actually did transpire during a ?typical? winter day. It turned out the biggest challenge for the shoot was to accept the fact that the sun was not going to burn off the dense fog. As luck would have it, the da... More About: Wine , Winter , Inter
A Good Justice
2007-03-01 19:16:02 We explore the history behind a successful sausage making family business spanning 4 generations. Recipe from the episode: Sauerkraut Soup Download this episode | Download food4thot Director’s Journal I discovered Otto?s through the newspaper. What grabbed my attention was the on-premise use of an old smokehouse. What was that about? And the fact the business had been in the family for 4 generations. Cool. Bound to be some interesting stories there. I called and talked to Gretchen about filming a mini-documentary, and she said, sure, come on over. It was a cool morning in early March when Lynn and I showed up. We walked in, introduced ourselves to Gretchen, and did a quick survey of the shop. I put a wireless microphone on Gretchen and began to check levels on the camera. I heard her say, ?Hi Grandpa! I?m glad you could make it down!? I turned and saw an elderly man walk in from the back of the shop. ?This is Edwin, Otto?s son.? Edwin arrives at Otto’s A look i... More About: Justice , Just , Good
Going Whole Hog
2007-03-01 19:16:02 Going whole hog for world champion BBQer Mike Davis is an every day experience. A cancer survivor, Davis has made barbecue not only his life’s passion, he has made it into a highly successful career. Recipe from the episode: BBQ Bacon Wrapped Shrimp Download this episode | Download food4thot Director’s Journal I did a little cheating for this weeks episode. I created Going Whole Hog from footage I shot of Mike Davis (most call him Sarge, as I did after spending a day with him) a couple of years ago. I was looking for a world champion barbecuer who had gone on to become a successful restaurateur. With all the barbecue restaurants out there, I thought it would be an easy task. But it wasn?t. I learned of Sarge through longtime bbq circuit judge, Wayne Lohman. He had high praise for him, both on the circuit and off. I initially talked to Ron, his partner, and explained my project. He said, you need to talk to Sarge. Sarge was not too excited about being on ca... More About: Hole , Going , Goin
Type 1 Diabetes?Calvin?s War
2007-03-01 19:16:02 Calvin is a 10 ?year old boy with a deep enthusiasm for life. But every day is a constant battle against an enemy that will not relent; an enemy that requires careful vigilance and treatment; an enemy that science can not?as yet?defeat. Calvin has Type 1 Diabetes : this is Calvin’s War . Recipe from the episode: Nasi Goreng (fried rice) Download this episode | Download food4thot Director’s Journal Spending a day with Calvin was an eye opener. First off, I want to say something about the ?hi? reading he got on his pump that morning. I traded emails with his Dad later, to understand what had happened and this is what he wrote back: The “hi” reading doesn’t happen very often (thank goodness)–that means that he’s over 500 and means that it’s time for a big-time fire drill to get him down immediately. Anything over 200 is bad news, and over 400 is awful. When it says “hi” it’s almost time to panic. He also ... More About: Calvin , Type 1
Cake Decorating: Fun With Fondant
2007-03-01 19:16:02 Fondant adds a special zest to cakes, pastries, and candies. See for yourself as a cake decorator creates fun with fondant. Recipe from the episode: Chocolate Expresso Pot de Crme Download this episode Director’s Journal I?m one of those people who like to make things from scratch?when I can, which usually translates into when I have the time. But when it comes to birthdays I make a scratch cake whether time allows or not. I just make the time, even if I have to stay up extra late. For me it is a way of celebrating in a special way someone?s birthday. If you want to get sticky about it, it?s a way of showing your love. Which led me to Cake Decor ating: Fun with Fondant. I was scouring around on the internet, looking for something different to do. My son?s birthday was doming up, and he has such a sweet tooth. And I discovered fondant. It looked like so much fun. Great colors, endless possible shapes to make, and oh-so-sweet too. In another life I could see me be... More About: With , Decora
Food Network: Community Supported Agriculture
2007-03-01 19:16:02 Community Supported Agriculture (CSA) offers a holistic approach to the production of sustainable food grown in urban areas. In this story, we learn of one urban farmer who successfully uses the CSA model to produce long-term sustainable crops that are fresh, cost efficient to produce, environmentally friendly, and that offers local members a stake in the harvest crops. Recipes from the episode: Oven Roasted Tomatoes & Herbs; Spanish Eggplant Salad; and Caponata Pasta Download this episode | Download food4thot Director’s Journal Have you gone to your local farmer?s market lately and tried to make your way through the bustle? Have you noticed at the grocery store they sometimes highlight items from a local grower? Ever notice in growing numbers the restaurants offering dishes made from ingredients grown locally? I have. And it seems to be a growing trend. I grew up in farm country (Iowa). Summers were great. I remember going to a nearby corner where a local fa... More About: Food , Culture , Community , Cult , Work
Living Life As Dr. BBQ
2007-03-01 19:16:02 He’s a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell. Recipes from the episode: Backyard Championship Ribs and Big Time BBQ Rub Download this episode | Download food4thot Director’s Journal I met Ray Lampe at the American Royal Barbecue contest in 2003. Larry Mayes, another top competitor, said you gotta meet Dr. BBQ, his cooking classes are raising the bar for us competition cooks. Easy going, yet tenacious, Ray invited me to film him as he worked. He?s somewhat a regular guy with a bulldog exterior. What makes him stand out ? besides his goatee and flat top ? is his ability to articulate in a down to earth manner. He?s got a story about so many different experiences. And considering how many miles he travels and people he meets every year, those begin to add up to more than just a lot. While he was in town recently, Lynn and I rode along in his van. He added nearly another 100 miles to his odometer, and I had ov... More About: Life , Living , Ving
Cheese By Hand
2007-03-01 19:16:02 Out of a personal sense that something was missing, began a journey through America, one cheese at a time. Recipe from the episode: Quick Apricot Salad Download this episode | Download food4thot Director’s Journal Have you ever come up with an idea or scheme to do something you really wanted to do, ached to do? Then that voice of reason/doubt/practicality pops in and bursts the bubble. No, no, I better not. If everyone listened to that voice some great adventures and discoveries would have been left to someone else. Or maybe to no one. When I read about Sasha and Michael and their project, Cheese By Hand , in the Pacific Northwest Cheese blog, I thought, now there?s a road trip! Taking four months off from work, traveling the country, and visiting artisan cheesemakers. And they came up with the cool idea to share their adventures, as they happened, through the blog created just for the trip! Cozy, in front of my computer I could read, look, and listen as they dis...
The Awesome Whisk
2007-03-01 19:16:02 They are found in almost every kitchen, but surprisingly there’s only one U.S. manufacturer. Follow us inside the Best Manufacturers plant for a rare visit to see how a whisk is made. Recipe from the episode: Michael’s Mars Meringues Download this episode | Download food4thot Director’s Journal Back in cold, wet January a lady in the food business told me the only US manufacturer of whisks was in my backyard. A factory of whisks. Wire, wire everywhere. How do they get those wires to stay in place and not come popping out. I was curious. I love to see how things are made. Two brothers run the place. John gave me a quick tour and explained each station. He then left me on my own as I roamed around and got, what I call, pick-up shots. All of it was fascinating, but especially, for me, the part where the wire tines are shaped to make the whip of the whisk. The magic was in the die. That?s how they do it! I watched Kham Say?s hands over and over. It sat... More About: Awesome , The A , Some
The Art of Food Photography
2007-03-01 19:16:02 The pictures can be tantalizing. Some even cause us to stop and stare. Join us, for a behind the scenes look at a food photographer and his team as they create sumptuous images out of fresh ingredients that seem to jump off the page. Recipes from the episode: Ed’s Tangy Eggless Caesar Salad; Canning Pears, raw pack; Pear Bread Download Show Director’s Journal We?re surrounded by images through billboards, television, magazines, the internet?the list is long. And since food is a part of everyone?s life, in some form or another, many of those images are about food. Some are blah, some are tantalizing, and some go unnoticed. But the ones that do grab my eye make me wonder and I begin to dissect. Why did they choose that background, who designed the arrangement, how did get that cheese get to look so yummy, and the lighting, how was it lit? These questions lead me wondering exactly what is happening outside of that frame. I visited a food photographer?s studio ... More About: Photo , Food , Photography , Food photography , The A
Dutch Oven Gathering: Dog Gone Good!
2007-03-01 19:16:02 Cookout at a Dutch Oven Gather ing. It’s a D.O.G., and if you have never been to one before, you’re in for a treat. Recipes from the episode: Peach Cobbler and Columbia Mud Pie Download this episode | Download food4thot Director’s Journal Sometime last fall my husband and I visited a nearby sporting goods store, looking for some camping gear. It was a beautiful day and my window was down as we drove into the parking lot. My nose caught some wonderful aromas?somebody was cooking something, somewhere. I spied some ez-ups near the entrance of the store. Hey Fred, let?s go check that out before we go in. What we discovered was a group of very dedicated Dutch oven cookers (I later found out that the store invited them over to demonstrate cooking on cast iron). I swear by my cast iron fry pan? it?s home is the stovetop, and seldom does it get put away because it?s always being used for something. But I?ve never cooked in a cast iron pot?a Dutch oven?insi... More About: Ring , Gone , Good
Restaurant Reviews: Why I Blog Them
2007-02-28 17:34:00 I write the blog, Portals and KM which covers web 2.0 during the week and food, art, and music on the weekends. I have been doing a series on restaurant reviews by friends who live, or have lived, in different cities. There are many more in the cue. I have commissioned reviews in Rome, Mumbai, Washington, Toronto, Seattle, and several other places so far and they will be appearing in the coming weeks. I also written ones myself on Cambridge, Mass (my new home town). Quebec, and New Orleans (where I grew up). I started this practice by chance. In 2002, I went to Paris to help close a consulting engagement with a large French firm. The local manager with my company (at the time) was very knowledgeable on food and Paris restaurants. He had over 100 of his favorites cataloged. As we celebrated getting the sale at the first one listed below, he gave me his top six at under $25 a person as I had another night in Paris before I left for home. I found the crumpled slip of paper with his n... More About: Reviews , Restaurant , Blog
BREAKFAST AT BLOEMBERG’S
2007-02-19 18:06:00 Amidst the noise on the web, there are quiet gems waiting for discovery. This is certainly one of those gems. From macdocman, Journalist Michael Schaap, takes us on a bicycle ride (first dropping off his young son) to a herring shop to eat raw herring (thats what Dutch people do! ). Michael is also part of the United Vloggers whose mission is in part described as follows: “Who is we? We is us, who believe in the power of vlogging; in personalized, subjective, outspoken, peculiar and compassionate stories, made in alternative formats and told by exceptional storytellers. It is our hope that every person who wishes to scrutinize the powers, who seeks the truth, who wants to form opinions, to teach or educate, to enlighten or entertain, will have the possibility to do so. “ More About: Breakfast , Brea , Berg
Climate Change & Global Warming: An Interview with Philip Mote
2007-02-07 20:26:00 Days before the long anticipated release of a major report on climate change, Climate Change 2007, by the Intergovernmental Panel on Climate Change, we sat down with Research Scientist Phillip Mote, to discuss his views on global warming, and some of the possible future effects on agriculture and the environment if we do not change our present course. “Most of the observed increase in globally averaged temperatures since the mid-20th century is very likely due to the observed increase in anthropogenic greenhouse gas concentrations. This is an advance since the TAR’s conclusion that “most of the observed warming over the last 50 years is likely to have been due to the increase in greenhouse gas concentrations”. Discernible human influences now extend to other aspects of climate, including ocean warming, continental-average temperatures, temperature extremes and wind patterns”— Climate Change 2007: The Physical Science Basis Summary Report More About: Global Warming , Interview
Climate Change & Global Warming: An Interview with George Taylor
2007-02-07 18:35:00 State of Oregon Climatologist George Taylor has a different view on global warming and the degree to which human activity has altered our climate. Though some of his views appear to be solidly in the minority among his peers, he points out that science in general often contains many uncertainties, and that this holds true for the current state of Climate Science. Despite his controversial views, especially as they relate to the key drivers of climate change, he does support the reduction of greenhouse gases, and reducing our reliance on fossil fuels for energy. More About: Global Warming , Climate Change , Change , Interview
Pear Bread
2007-01-22 08:55:00 Ingredients ½ cup butter 1 cup sugar 2 eggs 2 cups flour ½ teaspoon baking soda 1/8 teaspoon nutmeg ¼ cup yougurt or buttermilk 1 cup coarsely chopped, cored pears 1 teaspoon vanilla Instructions Cream the butter Gradually beat in the sugar. Beat in the eggs, one at a time. Combine the dry ingredients and add to the egg mixture alternately with the yogurt. Stir in the pears and vanilla. Pour into buttered 9”x5”x3” loaf pan. Bake at 350 degrees for 1 hour. Serves 6-8 people. Recipe courtesy of Rebecca. More About: Pear , Bread , Brea
Canning Pears, raw pack
2007-01-22 08:38:00 Ingredients 8-9 pounds Bartlett pears 8-9 pint canning jars ¾ cups sugar Ascorbic Acid Solution* (see below) water Instructions Fill a boiling water canner half-full of water and heat to just below a simmer. Wash and keep hot, 8-9 pint sized canning jars. (Figure about one pound of pears per pint jar) For quarts, see **Note below. Prepare a very light syrup by mixing 6½ cups water and ¾ cup sugar in a saucepan (enough for 9 pints of pears.) Bring to a simmer and keep hot until ready to use. Wash and peel pears. Cut lengthwise into halves and remove core. A melon baller or metal measuring spoon works well. Slice into smaller pieces if desired. To prevent discoloration, place cut pears in an ascorbic acid solution. Remove pears from solution and gently pack pears into clean, hot jars. Add cut-up pears to fill space as needed. Pour hot syrup over pears, allowing ½ inch headspace. Remove air bubbles. Clean jar rim with wet paper towel. P... More About: Canning , Pack , Pears
Ed’s Tangy Eggless Caesar Salad
2007-01-22 08:33:00 Ingredients 4 cloves garlic, minced 1 teaspoon Dijon mustard 4 flat anchovies, finely minced 1/4 cup grated Parmesan cheese Coarsely ground black pepper Instructions Discard the outer layer of leaves from the head of romaine. Separate whole leaves, or slice across head diagonally into one inch sections. Wash, drain, dry, and place into largest salad bowl, then refrigerate. In a small mixing bowl, whisk together olive oil, lemon juice, garlic, and Dijon mustard. Finely mince the anchovy fillets, and whisk together with liquid ingredients. Drizzle mixture over chilled romaine, and toss well. Sprinkle parmesan, and cracked black pepper over top to taste. Serve 2-4 on large plates with slices of crusty olive bread, and glass of Pinot Grigio. Recipe courtesy of Ed Gowans, Ed Gowans Food & Beverage Photography More About: Salad , Caesar
2 Fat Larrys Rib Rub
2006-12-29 22:19:00 Ingredients 2 Tablespoons raw sugar (Turbinado) 2/3 cup dark brown sugar, packed ¼ cup paprika 2 Tablespoons garlic powder 1 Tablespoon cayenne pepper 1 Tablespoon black pepper 1 Tablespoon white pepper 2 teaspoon ground coriander 1 teaspoon salt Instructions Mix together.Sprinkle over slab of ribs, both sides. Store any leftover Rib Rub in an airtight container until next use. Makes enough to season 6 slabs of ribs. Recipe courtesy of Larry Mayes, of 2 Fat Larrys Championship Barbecue Team
Barbecue Beans
More articles from this author:2006-12-29 22:11:00 Ingredients #10 can pork and beans 1 cup ketchup 2 cups BBQ sauce 2 Tablespoons chili powder 2 cups chopped BBQ pork 1 cup honey (optional) Instructions Mix together all ingredients in a large pot. Stir over medium heat until hot. Serves 20 people. Recipe courtesy of Larry Mayes of 2 Fat Larrys and Jack’s Bar-B-Q Rib Shack. More About: Beans , Barbecue 1, 2, 3, 4, 5, 6 |
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