Another nifty Southern submission from Clay in Charleston this week –
I’ve been meaning to send this in to you guys for a couple of months now and after I read your comments about bbq in the south a few weeks ago, I figured I should fire this over and give you an earful.
My wife is a bartender and heard about this one via the shop somehow. It’s simple, clean and honest, and with good hooch is a pleasure to partake.
Now about your post demoting pulled pork beneath brisket, what you might not of gleaned from your time down here is that pulled pork is a cultural icon as much or more than it’s a true culinary masterpiece. As a chef and long time Southerner; I cringed when I saw you’d moved to BHM last year as it’s such a high-crime city, with fairly mediocre food offerings to boot.
So much of the culture of the South is under attack these days we get a bit defensive , though I have to admit that given a choice, I’d probably take that plate of moist brisket from Franklin’s in Austin over any pulled pork I’ve had this summer. Just don’t post my last name….
Clay, you guys ever make it over this way the brisket is us.
And a bonus pro tip – our favorite ginger ale, Vernor’s, was tagged as a / the top ginger ale in a Serious Eats taste test here. If you’ve not tried this one – get some.
Two fingers rye (or bourbon)
Equal part good ginger ale
Equal part soda water
Lemon twist
Add ice to a tall glass and pour two fingers of rye or bourbon. Drop in a lemon twist and add equal parts ginger ale and soda water. Stir once.
Enjoy.
