crispy fried eggplant photo by MMChicago
Fried eggplant is a yummy southern food, but if you don’t cook it right, it will turn out limp and soggy. From my experience with cooking lots of eggplant fruits from my garden, the key to getting crispy fried eggplant is to slice it thinly and fry it at a relatively high temperature. It needs to be eaten quickly, too. Next time you’re craving some crispy fried eggplant, try my recipe!
Filed under American Recipes, Southern food by on Jun 30th, 2011. Comment. 
The right BBQ wood makes all the difference!
Most folks would agree that the best part of BBQ cooking flavor is the smoke. Foods cooked long and slow over BBQ wood absorb some of the wonderful smoke, providing a tantalizing treat to your nose and your taste buds. What’s the best BBQ wood? That mostly depends on your individual preference!
Filed under BBQ Cooking by on Jun 30th, 2011. Comment.
Barbecue grills can get pretty dirty, especially if you do a lot of BBQ cooking. Keeping your grill clean isn’t just a good idea for hygiene, it also improves the taste of anything you cook on your barbecue. BBQ cleaning will also decrease smoking. If you let food bits and grease build up on your grill, removing them will be a real chore. If you clean it after each use, however, it will be much easier, and the grill will be ready to go next time you’re ready to cook.
Filed under BBQ Cooking by on Jun 28th, 2011. Comment.
bbq skewers
If you enjoy BBQ cooking, sooner or later you’ll probably be making kebobs. Lots of meats, veggies, and fruits can be threaded onto BBQ skewers. But which type of BBQ skewers are best? The two main types of BBQ skewers are wooden skewers and metal skewers, and each kind has its pros and cons.
Filed under BBQ Cooking by on Jun 27th, 2011. Comment.
Make your own BBQ dry rub!
Do you use rubs with your BBQ cooking? Rubs can add an incredible flavor to barbecue, and they can be used with pork, beef, chicken, turkey, venison, and other meats, poultry, and game. The rub ingredients are combined and rubbed on the flesh before cooking begins. In fact, many cooks prefer wrapping the rubbed meat in plastic cling wrap and leaving it the refrigerator for several hours or overnight for the seasonings to penetrate the meat.
Filed under BBQ Cooking by on Jun 26th, 2011. Comment.
I usually make Mom's chicken pie recipe into 9-inch pies.
My mom was an awesome cook who specialized in southern food. She was practically famous for her homemade chicken pie. When she was younger, she made the crust from scratch, but as she got older, she began using frozen pie crusts. Later, she started using frozen puff pastry for the top crust and regular pie crusts to line the bottom and sides of the dish.
Filed under American Recipes, Southern food by on Jun 24th, 2011. 2 Comments.
southern desserts
Eggs are used in many southern desserts, and perhaps the most obvious is egg custard pie. I grew up eating lots of southern food, including these rich desserts. My paternal grandmother used to make four egg pies and stack them on top of each other. She’d then slice them like you’d slice a cake.
Filed under Dessert Recipes, Southern food by on Jun 23rd, 2011. Comment.
old-fashioned raisin pie
My father loved old-fashioned raisin pie. In fact, it was one of his favorite Thanksgiving dessert recipes, so Mom always had to make two raisin pies at Thanksgiving – one for Dad and one for the rest of the gang. Mom’s raisin pie recipe is a tad spicier than most other raisin pie recipes because she added a little ground cloves to hers. If you don’t like the taste of cloves, just omit it.
Filed under American Recipes, Dessert Recipes, Southern food, Thanksgiving Recipes by on Jun 21st, 2011. Comment.
sauteed green beans, almonds, and peppers
All the ingredients used in this dish are great for low carb recipes. Of course, folks don’t have to be on low carb diets to enjoy these delicious green beans. They have a wonderful taste and texture. I really like the slightly sweet flavor provided by the red bell peppers, and you probably will, too!.
Filed under Entree Recipes and Side Dishes, Low Carb Recipes by on Jun 20th, 2011. Comment.
smoked pork shoulder photo by VirtualErn
This recipe was sent in by Charlie Campbell, of Ohio.
Charlie’s Smoked Pork Shoulder Butt
Be prepared to smoke this for around 15 hrs for a ten pounder on a slow heat. We are talking Q not grilling here.
Filed under BBQ Cooking by on Jun 19th, 2011. Comment.
