Image Source: Kingsford
Kingsford's new "Preserve the Pit" program gives aspiring Black barbecue professionals a chance to train and network with some of America's top pitmasters. The program runs throughout 2021 and includes an undisclosed capital investment to kick-start the businesses of program participants. Mentors include barbecue historian Howard Conyers, chef Kevin Bludso, FoodLab executive director Devita Davison, and pitmasters Bryan Furman, Rashad Jones, and Amy Mills. Kingsford is accepting applications through March 1, and the inaugural class will be announced in April.
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Image Source: Rodney Scott
For nearly 40 years, Rodney Scott has been perfecting his method of roasting whole hogs. In 2018, he won the James Beard Award for Best Chef Southeast (only the second pitmaster ever to win) and in 2020, he was featured in the Emmy-nominated Netflix show Chef’s Table: BBQ. Scott cooked his first pig at age 11 with his father at Scott’s Variety Store & Bar-B-Q in Hemingway, South Carolina. Today, Rodney Scott's Whole Hog Barbecue has locations in Charleston, South Carolina and Birmingham, Alabama with another spot set to open this summer in Atlanta, Georgia. "The flavor of the wood is my thing," says Scott. Although, when asked about the one ingredient any great barbecue should include, Scott replied, "I would say cayenne. I’m a fan of the cayenne."
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Image Source: Tim Boyle/Getty Images
Today, McDonald's french fries are cooked in a mixture of vegetable oils. But they were originally fried in "Formula 47," consisting primarily of beef tallow, in a multistep process that made Mickey D's crispy, savory fries the envy of the fast food industry. Here's the deep throat story of how an army of nutritionists and a wealthy industrialist lobbied to change the fry formula, and why one reporter dug deep to unearth the original recipe.
Image Source: Madeline Gray
Some families are planning a Zoomsgiving. Some are gathering with immediate family only. Almost everyone is cooking for fewer people. That means a smaller turkey on the holiday table. Or maybe just a turkey breast, or even a roast duck or chicken. America's turkey farmers wish they had a crystal ball back in 2019 so they could meet today's demand for smaller 8-pound turkeys. Usually at Thanksgiving, an 18-pound turkey is the most popular size.
Image Source: Victor Protasio
James Beard Award Winner Rodney Scott knows his way around whole animal cookery. To help his holiday bird cook evenly, he likes to spatchcock the turkey, cutting straight through the breast bone. Scott prefers a ceramic kamado style cooker here, but with his smoky dry rub and spicy mop sauce, this recipe can be made on a charcoal kettle grill or dedicated wood smoker.