3 Delicious Last-Minute Sides to Make for Thanksgiving
We hope you all have a Happy Thanksgiving tomorrow. In spite of the fact that this year has presented a number of unique challenges, we all still have a lot to be thankful for. We want to take this opportunity to thank all of you for all of your support. We are incredibly grateful to be a small part of the ever-growing barbecue community.
Thanksgiving will likely look a little different this year, as many people will be holding smaller gatherings and following social distancing guidelines. Nevertheless, we hope you all still enjoy some delicious food and get some time with family even if it’s over the phone or a Zoom call.
In case you still might need a few simple, last-minute recipe ideas for your holiday meal, we have got you covered. Here are three easy recipes that we think you might enjoy.
Susie Bulloch suggests you ditch the green bean casserole and instead try making these tasty Bacon Wrapped Green Bean Bundles. (Photo by Hey Grill Hey)
Bacon-Wrapped Green Bean Bundles
Susie Bulloch of Hey Grill Hey came up with the perfect way for you to forgo the soggy, gloopy green bean casserole that is often served at Thanksgiving meals in favor of these sweet and savory bacon-wrapped green bean bundles. These are delicious and even come in their own individual serving size. View the recipe here.
The candied sweet potatoes from Gatlin’s are perfect for Thanksgiving or any occasion really. (Photo by Mark Mulligan)
Gatlin’s BBQ Candied Sweet Potatoes
The Thanksgiving table for the Gatlin family of Gatlin’s BBQ in Houston would not be complete without candied sweet potatoes. Pitmaster Greg Gatlin told the Houston Chronicle his rich recipe, which originally came from his mother Mary and is served at his restaurant today as well. View recipe here.
Mark Gabrick was inspired by his childhood memories of eating Kansas City barbecue when he created his Sweet Heat Baked Beans recipe. (Photo by Gabrick Barbecue)
Gabrick Barbecue Sweet Heat Baked Beans
Mark Gabrick, the owner of Gabrick Barbecue, created this recipe back in 2013 when he first started serving his barbecue to customers. It’s based on a childhood memory of eating rich molasses baked beans from Jack Stack BBQ in Kansas City. After moving to the Lone Star State, he “Texified” them with the addition of smoked jalapeños. It wasn’t long before people were traveling into the Texas Hill Country for his Sweat Heat Baked Beans. View recipe here.
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The most important thing to do is to stay safe and remember all the things you have to be thankful for. Have a happy Thanksgiving everyone!
Ryan Cooper (BBQ Tourist) and Sean Ludwig (NYC BBQ)
Co-Founders, The Smoke Sheet
—Fox Bros. BBQ was featured in a new article diving into what makes Georgia BBQ unique. (Photo via Fox Bros. BBQ)—
HOT OFF THE PRESS
Georgia may not exactly be the best-known state for barbecue but it does have quite a history and lots of great BBQ joints. Two stories this week caught our attention regarding Georgia barbecue that you should see too:
Georgia pitmasters spoke with Eater about what makes the smoking techniques and traditions of their home state unique. Interviewees include Jonathan Fox of Fox Bros. BBQ and Harrison Sapp of Southern Soul Barbecue. READ HERE
BBQ writer and historian Robert Moss also took a stab at explaining and talking about the distinctions of Georgia barbecue in his newsletter The Cue Sheet. Moss rightly points out that the Eater article focuses mostly on the Atlanta metro area and you need to go outside of it to find what makes Georgia different.
While the Northeastern U.S. remains underrated for barbecue, a new restaurant in New York’s Hudson Valley will likely turn some heads. Ed Randolph of Handsome Devil BBQ opened his long-awaited restaurant in Newburgh, NY this past weekend. The joint focuses primarily on Central Texas-style barbecue. Randolph told Sean Ludwig of NYC BBQ and The Smoke Sheet that he felt a lot of pressure to deliver. “There’s a lot of people who believe in us and I don’t want to screw it up,” Randolph said. “Everything about this place is community. There’s family, and there’s people that donated their time. I can’t let them down.” READ HERE
LeAnn Mueller, co-owner of Austin-based BBQ joint la Barbecue, spoke with Eater about how her joint is adapting to having much more availability in the pandemic age. Previously known for long lines and three-day preorders, the famed spot’s business is down 75% and now runs all business through online orders. The upside? “Locals are coming in and supporting us,” Mueller said. “Customers who normally wouldn’t have visited because of the line are now regulars.” READ HERE
At many barbecue joints in Texas, ordering sausage can be an afterthought. If we are given any options, it might be between “regular” and “jalapeño.” Not surprisingly, the story of sausage in Texas barbecue is long and complex, writes J.C. Reid in the Houston Chronicle. Reid explains how Polish and Czech sausages became the default and where to find some of the most interesting sausages around Texas. READ HERE
ADDITIONAL READS
The JNL Trailer in Austin, Texas is serving up old-school barbecue and community spirit, writes Daniel Vaughn in Texas Monthly.
Chef Philip Kuhn will open his second restaurant, Blue Smoke Barbecue, in Hays, Kansas, alongside a specialty market.
South Carolina’s Home Team BBQ celebrated its 14 year anniversary by breaking ground on a new location in Greenville
The latest casualty of the pandemic, A Fine Swine BBQ outside of St. Louis has announced it is closing permanently.
Here’s how to get barbecue and other tasty dishes from Austin shipped anywhere in the country.
New Fort Worth BBQ restaurant Poppin' Fresh serves barbecue with a little soul food on the side.
The Gonzo’s Smokehouse & BBQ offers the best of both the barbecue and boudin worlds in Luling.
These are the 100 best butcher shops in America, according to Food & Wine.
Minneapolis chef and pitmaster Thomas Boemer recovers 2-ton Lang BBQ smoker after it is stolen.
—The brisket from Franklin Barbecue is now available for shipping across the country, and Mad Scientist BBQ puts it to the test.—
WATCH
Mail Order Brisket from Franklin Barbecue — Mad Scientist BBQ
Science teacher and pitmaster Jeremy Yoder of Mad Scientist BBQ put the new mail-order briskets from Austin’s Frankin Barbecue to the test. It turns out, Aaron Franklin has mastered the mail-order brisket as well. Yoder reheats the brisket in the oven with pads of butter on top, slices it up, and talks about how it compares to the real thing. WATCH HERE
LISTEN
Rodney Scott — The BBQ Central Show
Greg Rempe, host of The BBQ Central Show, is joined by South Carolina whole hog pitmaster Rodney Scott, one of the most recognizable names in barbecue. They discuss the details of the Chef’s Table series on Netflix that he was a part of. They cover the growth of his restaurant and brand, how he expanded from his family’s original store in Hemingway, South Carolina, and how he plans to grow into the future. Greg asks Rodney about the best practices when cooking a whole hog and seeks a few tips on how to make a great vinegar sauce. LISTEN HERE
READ
Sam the Cooking Guy: Recipes with Intentional Leftovers — Sam Zien
Say goodbye to fourth-night-in-a-row meatloaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restaurateur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again. Sam’s recipes are simple and quick, but never tired. Your Mexican Meatloaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. Sam’s genuine and engaging personality, along with vibrant color photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about. BUY IT HERE
—This Apple Streusel Pie recipe from All Things BBQ combines sweet and spicy dessert flavors.—
Apple Streusel Pie
By All Things BBQ
For this week’s Recipe of the Week, we chose this video for Apple Streusel Pie from All Things BBQ. Chef Tom shows how he makes scratch-made pie dough. He makes a sweet and spicy apple filling and a coarse streusel topping before baking this delicious dessert on the smoker. If you are still looking for a good dessert recipe to serve for Thanksgiving, look no further.
—Many of the largest barbecue events of 2020 have been canceled or postponed.—
In light of the constantly changing coronavirus crisis, we are leaving our events section blank for some time. Many events in 2020 have been canceled or postponed thus far. We’ll be updating our events section on our website with the most up-to-date information as we have it.
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