Open The Grill, Holy Smoke, NE Or Just N, And Rebel CheeseWednesday, June 17, 2009
Just in time for Father's Day, we got the new Big Bob Gibson's BBQ Book.
Yeah! Also, I'm not sure if they still do this, but Corky's, whose owners are Jewish, once or twice made a bunch of kosher barbecue, ribs, chicken, etc. and shipped it all over for a Memphis school fundraiser. I don't know if they de-treyfed everything temporarily or made it all in a different kitchen or what.
A native of New Orleans, Chef John Currence of Oxford, Mississippi’s City Grocery Restaurant Group designs his menus around classic Creole French and Deep South technique with a backbone of local and seasonal ingredients. So it’s no surprise to learn that when it comes to tamales, John doesn’t limit himself to beef and corn husks. Watch as he demonstrates his recipes for dressed up Mississippi Delta Tamales – contemporary versions of the region’s signature preparation – including one featuring that old Southern favorite, Pimento Cheese.The next time we're in Oxford, we've got to go to his new restaurant, Big Bad Breakfast which has already been recognized by Esquire and Bon Apetit. And at the bottom of BBB's website, the fresh-squeezed juice is mentioned along with where they source different ingredients, including this:
We use Mississippi State cheese whenever we can...only because there is no Rebel Cheese, which would surely be more tasteful and refined.