Georgia Magazine - November 2019 - 39
Sam Jones writes: My great-uncle Gerald was a cook in the National Guard. I always remember that if
we had a family event, he was going to bring baked beans. I took his recipe and made it my own. His called for
Kraft barbecue sauce and some other stuff. We have our own barbecue sauce at Sam Jones BBQ, and our beans
are meatier. My daddy still prefers Uncle Gerald's recipe. He swears it's better than mine, Kraft barbecue sauce
and all. Everyone has the right to be wrong.
BARBECUE BAKED BEANS
Preheat the oven to 375 degrees.
In a large pan over medium-high heat, brown
the ground beef together with the bell pepper and
onion. Cook the beef all the way through while stirring to break the beef into chunks. Note: The onion
and pepper should be wilted. Drain the fat off the
beef once it's done.
Pour the beef mixture into a 9x13-inch baking
dish or a Dutch oven. Add the beans and barbecue
sauce and mix well. Bake uncovered for 40 minutes.
Serve immediately. Serves 8-10.
Reprinted with permission from "Whole Hog BBQ:
The Gospel of Carolina Barbecue" by Sam Jones and
Daniel Vaughn, Ten Speed Press, 2019.
Hugh Acheson's "Sous
Vide: Better Home Cooking"
(Clarkson Potter, 2019) is a
well-documented treatise on
the sous vide cooking method
that should enable the home
cook to master this method.
The book is loaded with vegetable recipes, too, making it
useful for vegetarians.
Atlantan Todd Richards'
"Soul: A Chef's Culinary
Evolution in 150 Recipes"
(Oxmoor House, 2018) is
organized by food type. The
gloriously photographed book updates Southern
classics, such as salmon croquettes, without losing
their authenticity and creates new ones, such as a
fig, bacon and onion chutney to serve with dishes
such as Hot-Chicken-Style Country-Fried Lamb
Memphis native and current Atlanta resident
Quad Webb produced "Cooking with Miss Quad:
Live, Laugh, Love, and Eat" (The Countryman
Press, 2019). Southern staples from Memphis and
Caribbean classics form the foundation of this book.
Get ready for Jamaican-style oxtails with ginger and
curry as well as Memphis dry-rub ribs.
Rabun County's Lake Rabun has been the summer-home haven for wealthy Atlantans for nearly a
century. The Lake Rabun Association has published
"Gatherings at Lake Rabun" (Lakemont Publishing
& Marketing, 2018), a cookbook of members' recipes. Southern classics, such as banana bread and
pound cake, share space with international favorites
such as Catalan Romesco Sauce, which is amazing
with grilled shrimp.
Note: There's no need to heat this sauce. In a
large bowl, combine all ingredients and mix until the
sugars are well-dissolved. It will keep in the refrigerator for weeks. Makes 6 cups.
E HSTORY PR
Sweet Barbecue Sauce, aka "Bean Sauce"
1-1/4 cups granulated sugar
1-1/4 cups light brown sugar
2 cups ketchup
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1/4 cup Kraft barbecue sauce
Two books that would
make great stocking stuffers
for the family foodie are "A Culinary
History of Atlanta" (The History Press, 2019) by Decatur resident Akila
Sankar McConnell and Nashville resident Sarah Gavigan's "Ramen Otaku:
Mastering Ramen at Home" (Avery, 2018).
The food historian will love how McConnell presents the city's
culinary trajectory from embracing civil rights to welcoming an influx of
international folks and the cuisines they bring with them.
Ramen has exploded in popularity in Georgia, especially in Atlanta,
and with Gavigan's guidance, the reader will be able to serve up big bowls
of this soul-satisfying one-dish meal at home.
Armed with these treasures, no one should find food boring in the
coming year. These books will entertain and enhance the home cook's
kitchen skills while expanding his or her repertoire. Happy cooking!
Jane F. Garvey is a food, wine and travel writer from Decatur. MORE
1/2 pound (80/20) ground beef
1/4 bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
2 (15-ounce) cans pork and beans, drained
1 cup Sweet Barbecue Sauce (see recipe at right)
Georgia Magazine - November 2019
Table of Contents for the Digital Edition of Georgia Magazine - November 2019
Georgia Magazine - November 2019 - Intro
Georgia Magazine - November 2019 - Cover1
Georgia Magazine - November 2019 - Cover2
Georgia Magazine - November 2019 - Contents
Georgia Magazine - November 2019 - 4
Georgia Magazine - November 2019 - 5
Georgia Magazine - November 2019 - 6
Georgia Magazine - November 2019 - 7
Georgia Magazine - November 2019 - 8
Georgia Magazine - November 2019 - 9
Georgia Magazine - November 2019 - 10
Georgia Magazine - November 2019 - 11
Georgia Magazine - November 2019 - 12
Georgia Magazine - November 2019 - 13
Georgia Magazine - November 2019 - 14
Georgia Magazine - November 2019 - 15
Georgia Magazine - November 2019 - 16
Georgia Magazine - November 2019 - 17
Georgia Magazine - November 2019 - 18
Georgia Magazine - November 2019 - 19
Georgia Magazine - November 2019 - 20
Georgia Magazine - November 2019 - 21
Georgia Magazine - November 2019 - 22
Georgia Magazine - November 2019 - 23
Georgia Magazine - November 2019 - 24
Georgia Magazine - November 2019 - 25
Georgia Magazine - November 2019 - 26
Georgia Magazine - November 2019 - 27
Georgia Magazine - November 2019 - 28
Georgia Magazine - November 2019 - 29
Georgia Magazine - November 2019 - 30
Georgia Magazine - November 2019 - 31
Georgia Magazine - November 2019 - 32
Georgia Magazine - November 2019 - 33
Georgia Magazine - November 2019 - 34
Georgia Magazine - November 2019 - 35
Georgia Magazine - November 2019 - 36
Georgia Magazine - November 2019 - 37
Georgia Magazine - November 2019 - 38
Georgia Magazine - November 2019 - 39
Georgia Magazine - November 2019 - 40
Georgia Magazine - November 2019 - 41
Georgia Magazine - November 2019 - 42
Georgia Magazine - November 2019 - Cover3
Georgia Magazine - November 2019 - Cover4