This Southern Sweet Potato Pie Is Easy and Tastyby Larry Cox on Apr. 18, 2012, under Uncategorized
America’s Best Ribs: Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ Ribs at Home (Plus a Few Ribilicious Sides and Desserts) by Ardie A. David and Chef Paul Kirk (Andrews McMeel, $19.99)
I was raised in the South on a family ranch. Put another way, barbecue is part of my DNA. Some of my earliest memories are of watching my granddad season and slowly smoke beef or pork. I have often thought that I probably cut my teeth on ribs.
With the warm weather approaching, the time has come to clean the grill and, perhaps, test some new and time-tested recipes. Ardie David, a charter member of the Kansas City Barbeque Society and author of seven previous cookbooks, and Chef Paul Kirk, operator of the Baron’s School of Pitmasters, a cookbook author, and recognized authority of BBQ, have gathered a collection of recipes that are as tasty as many are innovative.
The book is divided into six chapters: Rib Basics; Pork Ribs; Beef & Bison Ribs; Lamb & Mutton Ribs; Sides, and Desserts. There are also resources for such things as woods for smoking, charcoal, and even a search engine for ribs. The recipes are accessible and even though some may take a little time, it will well worth the extra time and effort.
When ribs are good, they are a gift from heaven. On the other hand, when they are bad, they are more than disappointing. As Ardie explains, the worse ribs he ever had were at a joint in central Kansas. They were “tasteless boiled ribs sauced with watered-down, canned condensed tomato soup.” One bite and the whole slab went into the dumpster. He points out that wasted ribs are a darned shame, and so unnecessary.
I tested three recipes from this collection. The Smoked Mustard-Glazed Spareribs was a nod to a traditional North Carolina recipe. The secret with this recipe is not to slather the ribs with a mustard marinade but rather use it as a finishing sauce so that the favor is more delicate. The mustard and apple cider vinegar combined to really bring out the flavor of the meat. The second recipe was Texas-Style Smoked Beef Back Ribs which I served with pinto beans and biscuits for the sopping. My third choice was a Southern Sweet Potato Pie, or “tater pie” as it is called in Arkansas.
This is a great cookbook, especially for cooks who are new to grilling and barbecue. I recommend it highly. This collection is simple, honest, and serves up some of the best barbecue dishes I’ve found.
Southern Sweet Potato Pie
2 ½ c cooked and mashed sweet potatoes (2-3 medium potatoes)
¾ c white cane sugar
½ c firmly packed light brown sugar
1 (3.4 oz) package vanilla instant pudding
¾ c evaporated milk
2 large eggs
6 Tbs (3/4 stick) unsalted butter at room temperature
1 Tbs vanilla extract
1 ½ tsp ground cinnamon
¼ tsp freshly ground nutmeg
1 (9-inch) unbaked pie crust
Preheat oven to 450F.
Combine the sweet potatoes, sugars, pudding mix, evaporated milk, eggs, butter, vanilla, cinnamon, and nutmeg in a large bowl and mix until well blended. Spread evenly into the unbaked pie shell.
Bake for 10 minutes. Reduce the oven temperature for 350F and bake until set in the middle, about 40 minutes more.
Cool completely on a wire rack before cutting and serving.