by Randal Byrd | Jan 31, 2010 | Meat
Sounds weird, eh? My little brother turned me on to this, and I’m thinking about trying it. The New York Times featured this recipe recently, as did Good Morning America Update (February 1, 2009 – Super Bowl Sunday): I did it, and it wasn’t nearly as...
by Randal Byrd | Dec 18, 2009 | Meat
I fired up the Weber tonight and added some hickory chunks. I banked the fire on two sides, placed an aluminum drip pan in the center, and prepared a vegetable medley for the grill. Ingredients purple onion, peeled and sliced 3/8 inch thick 1/2 pound fresh mushrooms,...
by Randal Byrd | Aug 13, 2009 | Lagniappe
In The Barbecue! Bible, Steven Raichlen recommends the “Mississippi test” for those who don’t have grill thermometers. Hold your hand about 6 inches above the coals or gas fire and count “one Mississippi, two Mississippi,” etc., until the...
by Randal Byrd | Jun 21, 2009 | Meat
When I moved away from Memphis, finding real BBQ became a challenge. I stopped in a little roadside BBQ and ordered a chopped smoked pork shoulder sandwich, and they didn’t have a clue what I was talking about. “You ain’t from ’round here, are...
by Randal Byrd | Mar 24, 2008 | Poultry, Salad
Ingredients2 skinless, boneless chicken breast halves 1 head red leaf lettuce ; rinsed and torn1 head green leaf lettuce ; rinsed and torn1 fresh tomato ; chopped1 bunch cilantro ; chopped1 (15.25 ounce) can whole kernel corn ; drained1 (15 ounce) can black beans ;...
