Georgia Magazine - August 2011 - (Page 26B)

“Meat, corn and tomatoes,” says purist Kevin Gillespie, executive chef at Woodfi re Grill and future owner of a barbecue enterprise, when asked to describe his ideal Brunswick stew. Baked beans that are sweet seem to be a norm, especially at restaurants that use a canned baked bean product as a base, then tinker with it. Baked beans from Williamson Bros., located in Marietta, Canton and Douglasville (see recipe, page 26C), fall into the sweet category. But many barbecue chefs make their beans from scratch, such as the more savory versions at Thumbs Up Smokehouse (see recipe below); Hottie Hawg’s, Burnt Fork and Heirloom Market BBQ. Sweet slaw is a common ap- proach to the chopped or shredded cabbage salad that has Dutch American cooking roots. Pittsburgh-style slaw, found at ’Cue, dresses the vegetables with mustard and vinegar. Hottie Hawg’s vinegar-dressed slaw is a stand-up version if you wish to avoid Willamson Bros. Bar-B-Q serves up some of the best sweet baked beans around. [See recipe on page 26C.] Tom McDaniel’s The Butcher’s  Market in Woodstock is famed far and wide for his pulled beef brisket. McDaniel does barbecue on the weekends, when the smoker is busy producing both baby back ribs and spareribs. Lean brisket can be dry and tasteless, he fi nds, but he smokes lean brisket and brisket with a fat cap. The meats get a boost from a rub—Bone Suckin’ Seasoning Rub, sold in his store—before being slowly smoked for many hours. When the meat reaches an internal temperature of 192 degrees, it’s done. Then it’s pulled, and this “cocktail” is added while the meat is still warm. McDaniel says it takes four hours to pull 100 pounds of brisket. The meat needs no further saucing. Bonus recipes The Butcher’s Market Beef Brisket “Cocktail” 2 cups cider vinegar 3 tablespoons ketchup 2 tablespoon brown sugar 1 tablespoon salt 1 tablespoon Sriracha hot chili sauce 1 tablespoon red pepper fl akes 1 tablespoon freshly ground black pepper Combine vinegar, ketchup, brown sugar, salt, sriracha, red pepper fl akes and freshly ground black pepper. Makes enough for 15 pounds of smoked, pulled beef brisket. mayonnaise. Infl uenced by Chef Jiji’s Korean background, the slaw at Heirloom Market BBQ packs a real kimchi fl avor punch. Along the Georgia coast, you see hash and Savannah red rice for side dishes, neither seen much in the rest of the state. Brinson’s does a good one, and so does Sconyers in Augusta (see recipe). Savannah red rice, made red with tomatoes, is a delicious side dish for barbecue (see recipe), and you’ll fi nd it at Johnny Harris and Barnes BBQ Express, both in Savannah. 26B Thumbs Up Smokehouse Baked Beans  1 pound dried white pea or cannelini beans 6 cups water 1 teaspoon salt 4 slices bacon, chopped 1 medium. onion, peeled, chopped 2 medium green peppers, seeded, chopped 1 tablespoon minced garlic Cooking spray, for baking pan 1 cup tomato-based barbecue sauce 1/4 cup dark brown sugar 1/4 cup prepared yellow mustard 1 cup shredded burnt ends Soak dried beans for at least 4 hours in water to cover, then drain. More online at www.georgiamagazine.org In a large, heavy saucepan, combine beans with 6 cups water. Bring beans to a boil over high heat and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally for at least 2 to 3 hours, depending on beans. Stir in salt after beans have softened. Add more water if the beans begin to seem dry. Note: Beans are ready when they mash easily but still hold their shape. Drain beans. Preheat oven to 325 degrees. In a skillet, fry bacon until crisp; remove meat with a slotted spoon. To the drippings add onion, bell pepper and garlic; sauté until soft. Spray a 1 in 2- to 2-quart baking dish with cooking spray. Transfer beans, bacon- onion-bell pepper-garlic mixture to prepared baking dish. Mix in barbecue sauce, dark brown sugar, yellow mustard and burnt ends. Bake covered, for about 1 hour. Uncover and bake for an additional 15-30 minutes. Serve hot. Note: The beans reheat well. Serves 6-8. At Smoke Rings in Hiawassee,  proprietor Matt Holton, originally from Sarasota, Fla., offers a super simple family recipe that is cooling and refreshing with barbecue—a nice change from standard coleslaw. Smoke Rings’ Cucumber, Tomato & Onion Salad Salad 2 cucumbers, peeled, sliced very thin 2 tomatoes, diced 1 sweet onion, julienned Dressing 1 cup sour cream 1/4 cup white vinegar 1 tablespoon sugar Salt and freshly ground black pepper, to taste In a large bowl, layer cucum- bers, diced tomatoes and julienned sweet onions. In a separate bowl or glass measuring cup with a pour lip to prevent excess dripping, mix sour cream, white vinegar, sugar, and salt and freshly ground black pepper to taste. Chill several hours before serving with barbecue. Serves 4. GEORGIA MAGAZINE JENNIFER J. HEWETT http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2011

Georgia Magazine - August 2011
Table of Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia's Energy Outlook
Southern speedsters
From humble to highfalutin
Second helping: Barbecue
Around Georgia
My Georgia
Snapshot
Snapshot Submissions
Meet legendary NASCAR driver Rex White
The history of Lake Lanier
Gardens plant of the month; Liberty notes
Energy-efficiency tips

Georgia Magazine - August 2011

Georgia Magazine - August 2011 - Georgia Magazine - August 2011 (Page Cover1)
Georgia Magazine - August 2011 - Georgia Magazine - August 2011 (Page Cover2)
Georgia Magazine - August 2011 - Georgia Magazine - August 2011 (Page 3)
Georgia Magazine - August 2011 - Table of Contents (Page 4)
Georgia Magazine - August 2011 - Viewpoint (Page 5)
Georgia Magazine - August 2011 - Mailbox (Page 6)
Georgia Magazine - August 2011 - Picture This? (Page 7)
Georgia Magazine - August 2011 - Georgia News (Page 8)
Georgia Magazine - August 2011 - Georgia News (Page 9)
Georgia Magazine - August 2011 - Georgia News (Page 10)
Georgia Magazine - August 2011 - Georgia News (Page 11)
Georgia Magazine - August 2011 - Calendar (Page 12)
Georgia Magazine - August 2011 - Calendar (Page 13)
Georgia Magazine - August 2011 - Calendar (Page 14)
Georgia Magazine - August 2011 - Calendar (Page 15)
Georgia Magazine - August 2011 - Currents (Page 16)
Georgia Magazine - August 2011 - Currents (Page 17)
Georgia Magazine - August 2011 - Georgia's Energy Outlook (Page 18)
Georgia Magazine - August 2011 - Southern speedsters (Page 19)
Georgia Magazine - August 2011 - Southern speedsters (Page 20)
Georgia Magazine - August 2011 - Southern speedsters (Page 21)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 22)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 23)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 24)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 25)
Georgia Magazine - August 2011 - From humble to highfalutin (Page 26)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26A)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26B)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26C)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26D)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26E)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26F)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26G)
Georgia Magazine - August 2011 - Second helping: Barbecue (Page 26H)
Georgia Magazine - August 2011 - Around Georgia (Page 27)
Georgia Magazine - August 2011 - Around Georgia (Page 28)
Georgia Magazine - August 2011 - Around Georgia (Page 29)
Georgia Magazine - August 2011 - Around Georgia (Page 30)
Georgia Magazine - August 2011 - My Georgia (Page 31)
Georgia Magazine - August 2011 - My Georgia (Page 32)
Georgia Magazine - August 2011 - My Georgia (Page 33)
Georgia Magazine - August 2011 - Snapshot Submissions (Page 34)
Georgia Magazine - August 2011 - Snapshot Submissions (Page 34A)
Georgia Magazine - August 2011 - The history of Lake Lanier (Page 34B)
Georgia Magazine - August 2011 - Gardens plant of the month; Liberty notes (Page 34C)
Georgia Magazine - August 2011 - Energy-efficiency tips (Page 34D)
Georgia Magazine - August 2011 - Energy-efficiency tips (Page Cover3)
Georgia Magazine - August 2011 - Energy-efficiency tips (Page Cover4)
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