Archive for March, 2006
Pig Saves Life of BBQ Baron
After serving millions of them up to his patrons over the last 70 years, two pigs went from providing Melvin Bessinger’s livelihood to saving his life. Bessinger, the longtime South Carolina bar-b-que magnate and co-founder of the highly successful Melvin’s Bar-B-Que chain, recently found himself in need of heart valve replacement surgery. Ironically, the valves doctors use these days are taken from farm-raised pigs.
The surgery took place in January 2006 and the patient is doing great. Melvin’s family jokes that after years of stating how heart-healthy the ‘other white meat’ is, they can now prove it. Says David Bessinger, son and co-founder of the Melvin’s chain, “Dad always taught me to only serve the best pork to our customers but I guess he saved a little for himself.” Now out of the hospital and on the mend, Melvin is not surprised that the situation turned out the way it did. “Pork made me what I am, so I guess it is fitting that a pig saved my life.”
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Recipe: Hershey chocolate barbecue sauce
Here’s an interesting concoction. A chocolate syrup inspired barbecue sauce to try on grilled pork or chicken. The Special Dark variety is used because it’s not as sweet as it more popular cousin milk chocolate. Starting with the familiar ketchup base, vinegar adds some twang and hot sauce provides the kick.
You might want to substitute fo one of the other bittersweet chocolate syrups on the market from any of a number of gourmet chocolate houses. While more expensive, they’ll add a more complex and richer flavor.
Season your meat with a little complimentary cocoa powder (use unsweetened) for double chocolate goodness. Continue reading “Recipe: Hershey chocolate barbecue sauce”
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Understanding the USDA Beef Grading System
Ever wonder what the difference is between a Prime cut and a Choice cut of meat? Which one is better? How about a Select cut? Who determines the grade of beef and what are the primary considerations that factor into it. How does the grade of meat you have selected effect the taste, tenderness, and cost of your dishes? Are there factors beyond grading that are important to consider? In this article I’ll fill you in on the USDA’s grading system, and arm you with the information you need to select the perfect steak.
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