Recipe of the Week

Main Ingredient - Beans
Created by Elizabeth Karmel

The Girls traveled to New York City for the first Annual Big Apple Barbecue Block Party. Boy, did they do it right! The event was hosted by Danny Meyer and his team of chefs and pitmasters (see first photo) from Blue Smoke. You may have read about Blue Smoke, a restaurant devoted to offering New York a taste of authentic BBQ. One of the partners is Mike Mills and he brings authentic BBQ experience to the city slickers, making Blue Smoke the closest thing to real barbecue that you can get in the City. For the event, the top four pitmastrs in the South set up "camp" on a rain-soaked 27th Street in front of the restaurant. Featured barbecuers were Mike Mills from Murphysboro, Illinois, (BBQ partner in the Blue Smoke venture), Ed Mitchell from Wilson, North Carolina, Chris Lilly and Don Mclemore from Big Bob Gibson's in Decatur, Alabama, Rick Schmidt from Kreuz Market in Lockhardt, Texas, and Kenny Callaghan, chief pitmaster of Blue Smoke, New York City.

Created by Elizabeth Karmel
Created by Elizabeth Karmel

Chef Susan Goss’ grandmother always served these soup beans with fresh cornbread that she cut in half and buttered generously before topping with the beans. If you can’t find a ham hock in your store, substitute a chunk of meaty bacon or cured ham.

Created by Elizabeth Karmel

hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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