pork

Cooking the Unthinkable: Chitlins

Cooking the Unthinkable is a series that examines some of the more eccentric ingredients. Whether you are a fan of the bizarre or are preparing for the eminent collapse of Western society this series will help you better stomach weird food.

Plate of ChitlinsFew ingredients trigger as many dry heaves as chitlins.  Also known as chitterlings these stringy morsels of porcine protein have been treated with disdain by most of the so-called civilized world.  But cleaned and prepared properly they can prove to be very tasty especially when paired with other soul food favorites like collard greens and cornbread.  That being said, I don’t think I would fix them for any special occasion diners like Mother’s Day of Valentine’s.  Just sayin’.

But just what are chitlins?  Well according to Wikipedia, “Chitterlings (sometimes spelled chitlins or chittlins in vernacular) are the intestines of a pig that have been prepared as food. In various countries across the world, such food is prepared and eaten either as part of a daily diet, or at special events, holidays or religious festivities.”

Uncle Lou's ChitlinsI have never actually cooked chitlins.  The smell during cooking is said to be oppressive.  I have eaten them though and they were pretty tasty.  However, they were not tasty enough for me to permeate every fabric in my home with the aroma of pig intestines.  If you have an open cooking area (like a desert) or you are olfactorlly challenged you may want to give this recipe a try.  It’s from Uncle Lou’s Chitlins, the premiere purveyor of chitterlings in America – the Cadillac of pig entrails.

Uncle Lou’s Chitlins Recipe

Ingredients

  • 2 – 5 Lbs Bag of Uncle Lou’s Super Clean Chitlins
  • 1 Clove Garlic
  • 1 Cup diced Celery
  • 1 Cup diced Onions
  • 2 Tablespoons Crushed Red Pepper
  • Salt
  • Pepper

Instructions

  1. Rinse and clean chitlins to desired cleanliness.
  2. In a stock pot completely cover with water and boil for approx 1 hour.
  3. Drain water and again cover with fresh water, add all additional ingredients and boil until tender (approx 1 ½ to 2 hours).

BBQ Styles – A Primer

Food anthropologists (yes, that is a thing) say there are certain foods where people tend to be very territorial. The style one first tries of a certain dish soon becomes the only acceptable recipe. No food demonstrates this more than barbecue. Once one learns to move beyond local prejudice, a new world of flavors emerges. To reach this heightened awareness one need only stop comparing the foreign recipe to the familiar. Only then can we learn to accept the beauty of that which is unfamiliar; it could be said that barbecue is a metaphor for culture.

Alabama plays host to three styles of BBQ. The style that most of us grew up with here along the Gulf Coast is actually an example of Kansas City barbecue – various smoked meats glazed with a tomato-based, sweet and smokey sauce. About 90% of the commercial barbecue sauces sold in grocers are variations of Kansas City sauce and it is because of this that KC style is the nation’s favorite. KC Masterpiece is the most popular sauce controlling more than half of the US market.

North Alabama is heavily influenced by the approach made famous in Memphis. This Memphis style is made up mainly of smoked pork butt or spare ribs and is distinguishable by the use of a dry rub (recipe below) rather than a wet sauce. At the same time there is a distinctive Memphis sauce that is less sweet and more acidic than KC style but is still tomato-based. The Memphis style sauce is very common at North Alabama BBQ joints like Tuscaloosa’s legendary Dreamland.

East Alabama border communities like Opelika, Auburn, and their Georgia neighbors enjoy a sauce that uses mustard as it’s base and a very specific cut Cackalacky on BBQ Chickenof pork called a CT butt. The style is often called Smokey Pig because of the Columbus, GA shack that originated it. The mustard sauce (recipe below) most likely migrated from South Carolina and tends to be quite acidic and a touch on the spicy side. Moving from South to North Carolina the mustard disappears and the sauce is primarily vinegar and hot spices. In both Carolinas the primary meat is whole hog.

And Texas is a hole other matter. For these BBQ aficionados it is all about the smoke. The wood or combination of woods used in the smoking process is where the Texan expresses his individuality. Pork is rarely seen in the Lone Star State as Texans love their beef. The most popular cut in Texas is beef brisket because it captures the taste of smoke so well. Seldom will you ever find a bottle of sauce at an archetypal Texas smokehouse and those who dare bring their own should prepare for looks of disdain and the whispered murmurs of Yankee or city folk.

In the resorts of the Rocky Mountains classically trained chefs combine their refined European techniques with the wild flavors of the region. The result is a bold barbecue that uses grilled game like duck or venison and exotic sauces made with everything from raspberries to root beer. In Louisiana you might find a KC style sauce kicked-up with spices that add Cajun sizzle and in the Mississippi Delta they are fond of a sauce called Mississippi Blues that has blue berries as its main flavor ingredient.

Chicken seems to be universal in all regions of the country and can be augmented with a dry rub or any of the aforementioned wet sauces. Which brings us back to Alabama where we have a sauce formulated specifically for chicken. Alabama White BBQ Sauce hails from the northern half of the state and has been popularized at celebrated restaurants like Big Bob Gibson’s in Decatur. This sauce is mayonnaise-based with acidity coming from apple cider vinegar and sweetness from brown sugar; black pepper adds a little nutty heat to the finish.

Mustard Barbecue Sauce & Memphis Rub
Recipe Type: BBQ
Author: Stuart Reb Donald
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: Plenty
South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.
Ingredients
  • MUSTARD BARBECUE SAUCE:
  • 4 cups yellow mustard (two 20-ounce bottles of French’s mustard should do the trick)
  • 8 ounces of beer (less for thicker sauce, more for thinner sauce)
  • cup apple cider vinegar
  • 8 tablespoons brown sugar
  • 1/2 cup tomato puree
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon cayenne
  • 1 tablespoon fresh cracked black pepper
  • 2 teaspoons salt
  • 1 1/2 teaspoons garlic powder
  • MEMPHIS RUB
  • 2 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon dark brown sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
Instructions
  1. SAUCE: Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. Quantity: 6 cups.
  2. RUB: Mix together and store in airtight container until ready to use.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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