I learned about barbecue in Birmingham Alabama where I was turned on to the art and science of soul food.
While I loved all the exotic foods I'd never been exposed to it was the soul food that powered me on a daily basis: Oxtails, Collard Greens, Smothered Chicken, Fried Pork chops, Whiting Fish Sandwiches, Skins and Pieces [ Chicken Wings simmered with skin on potatoes] the list was endless and I was determined to winnow the finest from a city whose offering were seemingly endless.
I did manage to become a respectable soul food cook after years of experimentation.
How do y'all smoke your country style pork ribs?
I cook 10 pounds at a time but you can cook less if you'd like. The first day I eat them as barbecue with Archibalds [from Northport, Alabama] sauce. The second day I eat them as carnitas tacos on El Milagro tortillas. The third day I like to use them in a stir fry.
There is no fourth day.
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