Good Eats

5 Unusual Barbecue Spots

By Jed PortmanGood EatsJanuary 16, 2015

In many circles, the mark of a great pit master is his—or her—ability to stick to tradition. For good reason, too. It’s hard to improve on hog cooked over real wood and dressed with a simple sauce. Across the South, though, are joints that dish up something different from the barbecue most of us know and love. Some of them are rogue defenders of their own styles, and others hold down distinctive but long-established corners of the barbecue world. They’re all worthy destinations for adventure-seeking lovers of smoked meats.

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The Year in Restaurants: The Thunderbird

By Jed PortmanGood EatsJanuary 2, 2015

To wrap up 2014, we’re profiling five of the South’s most exciting new restaurants—one per day. Today, we check in with one of Asheville, North Carolina’s most prolific chefs.

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The Year in Restaurants: Dai Due

By Jed PortmanGood EatsJanuary 1, 2015

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to Texas.

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The Year in Restaurants: The Shack

By Jed PortmanGood EatsDecember 31, 2014

To wrap up 2014, we’re profiling five of the South’s most exciting new restaurants—one per day. Today, we head to small-town Virginia to meet a chef earning national praise.

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The Year in Restaurants: MoPho

By Jed PortmanGood EatsDecember 30, 2014

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to New Orleans.

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The Year in Restaurants: Better Half

By Jed PortmanGood EatsDecember 29, 2014

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to Atlanta:

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Make this Now: Bayou Horchata

By Jed PortmanGood EatsDecember 23, 2014

Tis the season for milky refreshments of all sorts, from creamy eggnog to clarified milk punch. For Bobby Heugel, co-owner of the bar the Pastry War in Houston, it’s horchata season. Well, it’s always horchata season. Heugel deploys the pearlescent rice milk liberally at the Pastry War, a modern mezcaleria where aguas frescas and sal de gusano meet small-batch spirits on a menu of high-concept Texas Mexican cocktails.

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Eudora Welty's Christmas Eggnog

By Emily WallaceGood EatsDecember 19, 2014

“I haven’t given a thought to Christmas,” Eudora Welty wrote to her agent Diarmuid Russell in 1947, “except where to get a little whiskey for the eggnog. Better stir the brain.” Nevermind a casserole: Welty’s signature offering was a strong pitcher of nog. “We could always depend on that,” says her niece, Mary Alice White. “Eudora always brought it.”

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Southern Classic: Daube Glacé

By Jed PortmanGood EatsDecember 18, 2014

While country ham and salami are hardly foreign to New Orleans these days, they were rarities in the along the Gulf Coast two centuries ago. “We can’t hang meats outside here. They rot,” says Isaac Toups, who runs the kitchen at Toups’ Meatery. In the years before the advent of refrigeration, locals had to find other ways to keep the pantry stocked.

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A Forgotten Southern Sandwich

By Jed PortmanGood EatsDecember 9, 2014

On a cool night in early 1931, J.D. Holland parked his car near the Farmers’ Café in Statesville, North Carolina, and went inside to eat dinner. He walked back to the vehicle no more than twenty minutes later to discover that a thief had broken in. As Holland took stock of his belongings, however, he realized that the burglar had overlooked some treasures in favor of two rib-sticking staples: peanut butter and mayonnaise. “Inferring that the food was taken by some one who was really hungry, Mr. Holland stated today that he would like to get in touch with the fellow and he would take pleasure in giving him a full meal, free of charge,” the Statesville Record and Landmark reported.

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