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Quote by Susan Wiggs

“When you were making pecan-smoked honey brisket at Cubby’s, you had to cook the meats slowly and then, at just the right moment, finish them in the radiant salamander broiler to achieve that delicate caramelized crust.”

Book:Sugar and Salt

Work

Sugar and Salt

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Author

Susan Wiggs

Susan Wiggs is an American author born on May 17, 1958. Her works primarily focus on family, love, and community life, and she is beloved by readers for her warm emotional descriptions and profound character portrayals. more

“But one person had stayed quiet ever since Alisha’s wedding, the person whose blessing she wanted most, and he was sitting across from her, leaning back in his chair like he wanted to put some distance between himself and the platter of tempeh barbecue sliders. “Vegetarian barbecue?” Pops made it sound like blasphemy. She grinned. Silence was damning, but pushback she could handle. “Yep. I want to make sure there’s something for everyone here. And expanding our options makes sense from a business standpoint. If we’re getting more out-of-town customers, we need to offer dishes to suit a variety of dietary needs and preferences.” She nudged the plate toward him. “C’mon, I bet you’ll love it.” He picked up a slider and took a bite, then went back for another with a murmur of appreciation. “That’s actually tasty,” he admitted. “But why’d you go and make new buns? We’ve already got rolls on the menu.” “Yeah, but these are gluten-free.” “Quit lying.” He twisted the roll around, scrutinizing it like he was trying to ascertain its chemical makeup, then took another bite and chewed, brow creased in thought. “Vegetarian options I guess I can get used to, even though we used to have a pig on the sign,” he said, and chuckled.”

Variety Vegetarian Barbecue Gluten Free

Book:Stirring Up Love

Source: Stirring Up Love

“The smoky smell of the first burgers hitting the grill lured the early arrivers to the backyard, and the barbecue kicked off. Mae left the front door unlocked and opened the back gate to let people come as they pleased. Slowly, the table filled with more food beyond Mae's contributions: Harriet's cornbread, Patty's tea cakes, a burger and hot dog station Jeremiah had set up, Phyllis's coleslaw, collard greens with pink flecks of ham from another of Althea's church friends, a watermelon and cucumber salad from Marlene and Joan, and more. In the ice-filled coolers Mae and Connor had set out, people were helping themselves to sodas, beers, water, and---once Richard arrived---homemade cider.”

Barbecue Southern Food Family Gatherings

Book:The Townsend Family Recipe for Disaster

Source: The Townsend Family Recipe for Disaster

“A while ago, I went to a food festival in South London, where-- in a smoky, concrete atrium between two runs of railway arches-- about a dozen barbecue stalls were set up. You can find barbecue and grill cooking easily enough in Peckham. There is suya, South African braii, skewers of chicken kofte, all of which use direct heat in a way that Britain hasn't done properly since the suckling-pig era. The barbecue festival was different. Instead of barbecuing-- a verb, a way of cooking-- it felt like people were doing barbecue, in the same way that your uncle will do Sean Connery when he's taking impression requests. Of the dozen or so vendors, most were doing nonspecific, seemingly American-inspired barbecue: slow-cooked brisket piled into burgers, burnt ends, actually burnt ends, cheeseburger wings, beef sliders, ribs and ribs and ribs, Texas-inspired massaman curry. Even when the flavors were global, the foundations cleaved to certain barbecue methods, and the basic units of North American culinary vocab. 'Cherry smoked char siu glazed kurobuta pork belly taco.' 'House brined & cherry smoked short rib pastrami slider.' 'Hickory smoked brisket.' 'Crack pork'-- in a pork-crackling 'taco.”

Barbecue Tacos Festival Meats Ethnic Food

Book:All Consuming: Why We Eat the Way We Eat Now

Source: All Consuming: Why We Eat the Way We Eat Now