North Carolina barbecue is one of the most famous and beloved regional cuisines in all the fifty states. NC BBQ, as locals call it, cooks pig meat at quite low temperatures for up to 18 hours at a time.
And since BBQ & Blues is upon us, I thought it would be a good time to get everyone started!
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During the last weekend of every April (April 24-25 in 2009), downtown Barnesville is host to Georgia`s largest sanctioned BBQ cook off. The Barnesville BBQ & Blues Festival is sanctioned by the Florida BBQ Association and has 60 teams competing each year in the Triple Crown Series and the coveted Jack Daniels National Qualifier Competition.
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Yet another way to utilize the Easter eggs that are hunted on Sunday morning. You can fix this and have it ready for Easter dinner.
4 large potatoes (Freshway; 2/$5.00 10lb.bag)
Lots of onions (Freshway; 2/$3.00 3lb.bag)
Lots of celery
3 hard boiled eggs
Mayonnaise to your liking
Mustard to your liking
Salt and pepper to taste
Paprika for garnish
Hard boil the eggs in a pan and boil the potatoes in another pan. Once cooked, dice the potatoes to the size you like and add the chopped boiled eggs. Add your celery, onion, mayo, mustard and mix. Add salt and pepper to taste. Garnish with paprika.
Other suggestions to have for Easter dinner can be found at Freshway: Spiral ham ($1.59lb.), Collard greens (2/$3.00), Pictsweet chub corn (4/$5.00), Pillsbury Grands biscuits (2/$3.00) and Homemade fresh Easter cakes from the bakery ($3.99) [Full story »]
If you are one of those mothers who dreads coloring and hiding Easter eggs because you never know what to do with the eggs once they are found, then you will love this recipe. (Salad can look a little peculiar with the colored eggs).
1/2 medium red onion, chopped
12 large eggs
1 stalk celery (with leaves), chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons whole-grain mustard
1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
Directions: In a small bowl soak the onions in cold water for 15 minutes. Drain.
Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad. [Full story »]