Barbecue, Brooklyn Style

The Southern Support Group has officially moved from simple food blog to full-on ideology (and yes, there is plenty of bluegrass involved.) We can't count on finding quality soul food anywhere in the wilds of Brooklyn so we'll just have to take care of ourselves. It may seem odd that someone who cooks for a living five days a week would want to spend their entire day off in their own kitchen. What can I say? You don't get to choose your passions. You either accept and embrace them or let their absence slowly chip away at your soul. Plus, the feeling of satisfaction one gets from a friend truly enjoying your culinary creations is not to be taken lightly. As noted in an earlier entry, without some sort of wood burning apparatus it's hard to impart that thick smoky flavor on a cut of meat. Espresso rub is my current solution, in this case applied to a pork butt, topped with blueberry BBQ sauce (a recipe I am willing to devote my entire life to perfecting.)



On the side are smoked gouda corn muffins, and red cabbage slaw with saffron vinaigrette. This was also my first attempt at making both Brussels sprouts, and apple and blackberry crisp. As for the sprouts, there isn't any vegetable i've found so far that isn't better when cooked with bacon and finished with heavy cream. The crisp has a walnut and oat topping. Thanks to Christina, Savannah, and Brett for providing the adult beverages and great company. Here's to the start of a new tradition!