Podcast – Episode 01
29 Jun
Chow-Chow & Soul podcast (episode 01) from C.L. Draper on Vimeo.
The spotlight is on the Sweet Potato as we wrap up the month of June (which just happens to be National Soul Food Month).
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When it comes to cooking ‘cue, here are a few tips from the pros:
Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”
Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:
“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”
Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.
His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.
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