Picture it: Belton 2001. One day when the Marshall Primary School menu for the next week was released everyone’s attention was immediately captured by something we never heard of, bird dogs. None of the other kids knew what it was, and to add insult to injury none of the adults did either. Not even the lunch ladies!
What we got was a total game changer. Bird dogs consist of chicken fingers, bacon, honey mustard, and cheddar tucked into a hot dog bun. When I explain it to people who never lived in Anderson county, South Carolina they never seemed to get it, but honestly it’s so perfect. Somehow the hotdog bun proportions are so much more satisfying than the normal chicken sandwich and I will die on that hill.
Clearly I’m not the only one to think so because these little buns of glory became a cultural icon in my hometown. They worked their way into mom and pop restaurants, sleepovers, and I even went to a banquet where they were served!
If you ever wanted a super obscure southern dish that you can’t even find on Google that doubles as stoner food then look no further! I mean come on, look at that!
Continue reading “Bird Dogs”
Don’t be fooled, South Carolina actually produces more peaches than Georgia. Not only do we have plenty of peaches here, but they’re also obscenely good. Like juice dripping down your arm and off your chin onto your chest good. As we come to the end of summer I wanted to create a dish to celebrate the peach in all its glory.
Continue reading “Carolina Caprese”
Let’s be honest, do I really need to say why spicy bourbon caramel ribs are delicious and a great idea? I didn’t think so. This was a recipe that I threw together for a potluck I hosted, and I couldn’t get enough. For the recipe I used baby back ribs, but spare ribs would be just as amazing.
Continue reading “Spicy Bourbon Caramel Ribs”
When I first started this blog back in 2014 there was one dish in mind that summed up everything the concept of the fancy redneck was about. That dish was taking a culinary icon of South Carolina, pulled pork with mustard sauce, and marrying it with the aromatics of southern France. This is that dish. The dish that I built the dream of my food writing career on.
Continue reading “Pulled Pork Provençal”