Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. historic foodie

    Coleslaw For The Cue

    Sorry. Duplicate posting
  2. historic foodie

    Coleslaw For The Cue

    Many years ago, when we were tourists in the Bluegrass State rather than residents, we’d stopped for lunch in a café in western Kentucky. They served a coleslaw that was not only delicious, it was made without mayonaise. I remember thinking, then, how great it would be for picnics, family...
  3. historic foodie

    Kentucky Style Cue

    Kentucky style BBQ is centered around sauces and mops made with Worcestershire and apple cider vinegar as the base. Hence, commonly called "black sauce."  Another identifier of Kentucky cue is the common use of mutton. That's because Kentucky, at one time, was the largest sheep producer in...
  4. historic foodie

    A Kentucky Conundrum

    I'll start a new thread on what, specifically, would be Kentucky style. Essentially, that simply means a Worcestershire & vinegar base (thus the "black"). It's also highlighted by a greater use of mutton than other places. But that's because Kentucky, at one time, was the number one sheep...
  5. historic foodie

    where do u live and what do u cook on

    I'm in Madison County, at the head of Posey Ridge. Depending on mood and what & where I'm making, I use an 18th-century style outdoor kitchen, a Char Grill Pro, a Char Broil 5-burner gasser; an Olympian portable gas grill, and a no-name tabletop charcoal grill.
  6. historic foodie

    A Kentucky Conundrum

    .....but I will put my bbq up against anyone's out there. Sure, now. But what happens after I steal that Lang away from you?
  7. historic foodie

    A Kentucky Conundrum

    Ironically, there was more discussion about Kentucky back in the day; long before barbecue became such a national mania. Both James Beard and Craig Claiborne, among others, talked about Kentucky's black barbecue sauce. But then it seems to have gotten lost in the shuffle, somehow. I can...
  8. historic foodie

    1st time smoking

    Food preservation is a complex science, and you don't want to shoot from the hip. For instance, given the relatively short time in the brine, the salt etc. probably wouldn't make much of a difference. The key question is the temperature of the fish when you discovered your error. The so-called...
  9. historic foodie

    A Kentucky Conundrum

    Got a question for my fellow Kentuckians. Why is it that, when talk turns to regional cue differences, Kentucky---which has a unique style of its own---is hardly ever mentioned? We hear about eastern NC and its vinegar sauce, and South Carolina’s mustard. There’s Memphis style; and Kansas City...
  10. historic foodie

    smoked fish help

    That's true, Leah; all fish can be smoked. The question I always ask myself, though, is this: is this (i.e., smoking in this case) the best use of this particular fish....or cut of meat, for that matter. All I'm saying is that lean fish, like yellowtail, are better served by other cooking methods.
  11. historic foodie

    pulled pork help

    Yeah.....What they all said. Keep in mind that pulled pork defines all the best of the concept left-overs. Just don't rush the reheating on Sunday.
  12. historic foodie

    smoked fish help

    Kingfish is a perfect choice for smoking. If you can't find instructions for them specifically, see if you can find directions for blues or other strong, oily fish. Anything in the mackerel family would be ideal. I would save the Yellowtail for another purpose. They're a lean, white-fleshed...
  13. historic foodie

    Hey, Y'all

    I just joined SMF, and was wondering if this group is at all active? I only see one post, which may or may not mean anything. I'm in Madison Cty., at the head of Posey Ridge, where I live on 13 acres which we've intentionally let grow wild. Anyway, it would be nice to share info and interests...
  14. historic foodie

    Chicken Street Kebabs

    Well, considering that I don't own a digital camera, and wouldn't know how to post pix if I did, I reckon I'll have to just stop offering my worthless posts right now.
  15. historic foodie

    George River Salmon

    I wonder, though, AJ. Is it really the fish? Or is it the ambience? Let's face it, there's something about a sandbar and a driftwood fire and a perfect float of a #22 Adams while you wait for the coffee to perk that has you expecting the food to taste better. And it always does!
  16. historic foodie

    best portable propane grill??

    Coming in a little late on this, but if you haven't made the purchase yet, check out the top-end Olympians. I've been using mine about a year and a half, now, and have yet to run into any problems. It's a bit pricy, true. But for my money it's the best portable propane grill around.
  17. historic foodie

    Crispy skin grilled chicken

    Try cooking it via indirect heat until almost done (say, 140 to 145F). Then flip it skin side down, over direct heat, for about ten minutes. Remaining fat will render out, and skin will crisp up beautifully.
  18. historic foodie

    Perfect grilled chicken? I need help!

    I'm with DirtSailor on this. I just don't buy into the brining thing. The few times I've tried it the meat (chicken & pork, primarily) just tasted salty. But it wasn't particularly juicier. Brining proponents have merely convinced themselves that the process makes a better bird or roast. Fact...
  19. historic foodie

    Chicken Street Kebabs

     One of my favorite cookbooks is Jeffrey Alford and Naomi Duguid‘s Flatbreads & Flavors. For starters, I’m a flatbread freak, and was so long before the current fad for them,   and this is the only book I know devoted to flatbreads from all over the world. In addition, while wandering the world...
  20. historic foodie

    Preference?

    Never actually tried to, but I suspect, Leah, that triggerfish can be added to the skin-too-tough-to-eat group.
Top Bottom
Back
Clicky