AZCentral.com recently featured a story by southern food writer John T. Edge about the modernization of American barbecue. Edge profiles some strictly traditional 'cue joints and then goes on to explore some more modern variations. One of Edge's most extreme examples is McCrady's in Charleston, S.C., where chef Sean Brock uses liquid nitrogen to create tiny pearls with the essence of a pork sandwich with vinegar sauce. There is also talk of pork ribs cooked sous vide-style and then finished on Japanese Komodo smokers at 5 Seasons Brewing in Atlanta. There are, of course, more tame variations-gas powered smoke boxes taking the place of traditional pits, etc. Still, Edge doesn't diss them. He points out that many of the new innovators are still rooted in tradition and wonders where they'll go next. [Photo: Kyle Hood/JohnTEdge.com]
Slow cookers are one of the most useful appliances you can have in your kitchen, even more so if
you don't enjoy cooking or you have a busy schedule that keeps you running around and not working over the stove. You
can toss together a soup or meat dish in the morning in about five minutes and when you return from work in the
evening, you'll have a hot, home cooked meal waiting for you. In addition, everything cooks together, which means that
you'll only have one pot to clean. Some recipes will call for the meat (or even vegetables) to be browned before adding
them in, but this is almost never really necessary.
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