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"Top 10 New Barbecue Restaurants"
A Return to the Meat of an Earlier Era
by Ari Weinzweig
Like raw milk cheese, hard-crusted bread and full-flavored locally-grown produce, dry-aged of beef was once commonplace; fifty or sixty years ago pretty much every decent steak you had had been dry aged (at least this is what I’ve been told – I’m not old enough to have actually been there). But back in the ’60s, industry came up with what we now all know as “vacuum packaging.” This …
Continue reading »“. . . they say it’s addictive and I have some people who come every day that I’m open. They come every day. I don’t know how they do it but they are chicken-holics;” Andre Prince Jeffries
by Ari Weinzweig
Pennsylvania Dutch Creamed Corn, Wisconsin Cheese Curds, Apalachicola Oysters, the Primanti Brothers Sandwich from Pittsburgh, Pimento Cheese Burgers, Carolina Gold Rice, Gullah Sweet Potato Fries, New Mexico Green Chiles, New England Clam Rolls . . . one of the things …
Continue reading »Roadhouse Fried Chicken: An Icon in the Making
by Ari Weinzweig
We’ve been making fried chicken at the Roadhouse since day one. As famed food writer John T. Edge points out, “Fried chicken is at once a totem of tradition and a lowest-common-denominator lunch.” Though a lot of folks grew up with the stuff, unfortunately, even among the lucky few who have a great recipe passed down through their family, these days not many people are able to put …
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