Pimiento Cheese: One of Life's Simple Pleasures

Barbecue, catfish, and grits are true Southern culinary icons, to be sure.  Yet despite their humble beginnings, these Dixie-born gems have gone on to become quite popular across the country.  As a result, it’s not particularly difficult to find foods such as Memphis-style barbecue or garlic-cheese grits in New York or LA (and I don’t mean Lower Alabama).

Enter pimiento cheese.

Wednesday's Pairing: Shrimp Burgers & Rosé

When it comes to grilling, it doesn't get much more Southern than shrimp burgers—and one of my favorite recipes is Shrimp Burgers with Sweet 'n' Spicy Tartar Sauce. This is also the time of year I gravitate toward rosés, which are, generally speaking, super-refreshing and perfectly suited for the kind of grilled seafood recipes I love.

I didn't think boxed wine could get any better. But it has.

The forward-thinking folks at Underdog Wine Merchants have introduced a line of high-quality wines (that are, frankly, a real bargain!) in their Octavin Home Wine Bar collection -- all packaged in stylish 3-liter octagonal boxes.

Beach, Wine, Fun—what could be better?

One of my favorite events each year is the Sandestin Wine Festival in late April.  The weather's always great (read not too hot) and the location is second to none.  This year's event is April 23 to 25.  If you're looking for that perfect Spring get-away, I can't recommend it enough.

Best of all, you don't have to be a wine expert to enjoy the festival.  This year's surprise?  Organizers have added a Culinary Pavilion, where folks can sample everything from cheese to savory nibbles.  The atmosphere is laid-back and welcoming—perfect for the novice and the aficionado.  Advanced tickets are $80/day or $120/weekend (includes Culinary Pavilion).  Check it out.

Texas BBQ - Sweet, Smoky Memories

Barbecue is serious business.  I've always felt it was akin to the martial arts -- whether it's a shack in the Carolina's or a city affair in Memphis or Kansas City, everyone's convinced they're practicing the purest form.  And Texans are no exception.  A fact which comes through loud and clear on every page of TEXAS BBQ by photographer Wyatt McSpadden.

All Jacked Up...

"48 hours in barbecue heaven," were the last words I said to my wife as I rolled out of Birmingham headed for Lynchburg, TN on a perfect fall day.  I was on my way to judge the 18th Annual Jack Daniel's World Championship Invitational Barbecue.  I'd judged last year's contest, so I knew what I was getting into.  But the thrill was just the same.

This time around I took my good buddy Bob Dunn, who knows a thing or two about eating good 'cue.  The tiny downtown square was already a mob scene by Friday afternoon, so traffic was being managed by the police.  When Bob cut down the window to ask for the quickest way to the judges parking area, it was obvious to the cop that Bob was a first-timer (I reckon his silver dollar-size eyes gave it away).  With directions out of the way, the Lynchburg local chortled, "You ain't seen nothin' 'til you been to The Jack, son."  Truer words have never been spoken.

This entry's a little late, I know, but I feel like I've only now fully recovered from my trip to Lynchburg, TN this past October to judge the 18th Annual Jack Daniel's World Championship Invitational Barbecue (commonly referred to as "The Jack").  What an experience.  What an honor. 

(Left - Judges table during "Chicken" competition)

Here's a quick primer on The Jack (text courtesy of the Lynchburg/Moore County Chamber of Commerce):
The Jack Daniel’s Invitational is one of the most prestigious barbecue competitions in the world. Teams from across the United States and around the world compete in the categories of Pork Ribs, Pork Shoulder, Beef Brisket and Chicken. They may also choose to enter the "Jack Daniel’s Sauce" (these sauces must contain a little of our hometown product), and Desserts categories. International teams enjoy being especially creative by entering their "Home Cookin’ from the Homeland," while our U.S. championship teams do the same with their "Cook’s Choice." This year, the international field included teams Austria, Australia, Canada, Germany, Switzerland, Puerto Rico, and the United Kingdom.
(Right - A "Mountie" whips up the crowd outside the Canadian team's pavilion.)

To qualify for The Jack, U.S. teams must have already won a competition in which 50 or more teams participated, or they must have won a competition of at least 25 teams that has been designated a "state championship". However, not only must these teams be culinary experts, they must also be lucky. With more than 100 teams qualifying each year ... and because of our limited space in Lynchburg ... we must also limit the number of the teams. So, in early September the names of the qualifying teams go into state lotteries to select the final competitors.

Vendors will be on hand to sell roasted corn, homemade fried fruit pies, funnel cakes, ice cream, and many other mouth-watering delicacies and cloggers will perform on the Lynchburg Town Square. Spectators to the event are encouraged to compete in the Country Dog Contest (canines only!), Bung Pitching, and Butt Bowling while folks from Blue Grass Cooperage in Louisville, Kentucky, will be on hand to demonstrate how they "raise" the barrels that are used to age Jack Daniel’s Tennessee Whiskey!

Here's a photo tour of the weekend's event....
The Norwegian team captain cooks "family meal" (on a rig made in Houston, TX) late Friday afternoon in preparation for the long night ahead.

Team Poland gets things rollin' for the Home Cookin' From The Homeland competition.


My buddy, Bob Dunn, sits in on percussion with Aussie John, who turned out to be quite an accomplished didgeridoo player (he toured with Midnight Oil in the 90s, which is pretty cool).  Aussie John was in Lynchburg to support his fellow countrymen from "down under" participating in The Jack.

This Canadian pit master uses his secret weapon to jump-start the coals.  He assured me no license was required to operate this fire-breathing monster.

This contestant carefully walks toward the "turn in table" holding her prized barbecue with two hands.  Each team receives a numbered Styrofoam container for each category of the competition.

This contestant makes it to the "turn in table" with barbecue intact.

With all of the entries for the Pork Shoulder competition turned in and accounted for, it's on to the judges.

Approximately 40 judges are invited, then broken into eight tables of five judges.  Each meat sample is placed within the six sections of the "judging plate" (the plates are replaced after each round).  Judges look for a number of things, including flavor, texture, and doneness.  Each judge keeps a separate card to record their scores.  In this image, we're judging Pork Shoulder.

Each table is assigned a "captain," who, among other things, keeps order and presents each entry.  The judges serve themselves while the captain holds the container.  Notice this captain's rib bone necklace -- pretty sweet, huh?

The Pork Rib category was my favorite.  You really have to pace yourself (or you'll explode!), but it was hard not to pick these bad boys clean.  I think I went through an entire roll of paper towels during this round.

We ended the "meat" portion of the competition with brisket, which was, perhaps, the most difficult category to judge.  The criteria by which brisket is judged is a little different from the way I normally prepare it at home.  I like mine to be falling apart, but that doesn't fly at The Jack.  I still think brisket is under appreciated in most of the South.  Too bad, because it makes awesome barbecue.

Spectators look on as the judges record and double-check their score between categories.

The competition ended with Desserts.  They were, in most cases, so over the top in presentation that flavor often took a back seat.  That said, most were visually stunning and very creative.  It was a terrific way to end an amazing day.

Though Lynchburg is home to Tennessee's finest whiskey, the town is dry.  That's right, no nothin'.  Normally, after a day of stuffing myself full of incredible barbecue, I'd kick back with an ice cold beer...but not here.  Instead, I took the opportunity to end the day by having my picture made with Bocephus.  Does it get any better than this?  Honestly?  I know it was the residual pit smoke speaking thought me, but for a minute there, I really did believe I was in barbecue heaven.

Book Pick: The Wine Trials

I'm always on the lookout for smart, unbiased wine recommendations, and the folks at Fearless Critic Media have assembled a super little guide called THE WINE TRIALS.

The authors, Robin Goldstein and Alexis Herschkowitsch, have done a terrific job of examining some of the most popular, value-based (under $15) wines in an easy-to-read format that's sure to be a hit with the novice and enthusiast alike.

I've had a blast flipping though the pages.  What really has me excited is that I recommend many of the wines found in the book -- so whether I'm right or wrong, at least there are others out there who share my same sense of taste and value.

Check it out for yourself and let me know what you think.