Daily Shot

A Meeting of the Barbecue Minds

By Jed PortmanGood EatsJuly 15, 2014

Last Thursday night, at Scott’s Bar-B-Que in Hemingway, South Carolina, two giants of Southern barbecue met for the first time. As the sun went down, John Lewis, the lanky head cook at La Barbecue in Austin, stepped around the pits where whole-hog veteran Rodney Scott smokes more than a dozen pigs each week. The Texas pit master peppered the South Carolina pit master with questions: How much space do you keep between the hogs and the coals? How do you keep the temperature steady? Lewis helped Scott move a piece of furniture. They walked to the picnic tables across the street, sat down, and ate together.

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Bastille Day Southern-Style

By Lindsey ReynoldsGood EatsJuly 14, 2014

Though some of the biggest Bastille Day festivities went down yesterday, today is officially France’s commemoration holiday. To celebrate, we’re highlighting the new wave of French-inspired brasseries that have recently begun popping up across the South.

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A New Day for Duck Head

By M.K. QuinlanBelle DecorJuly 7, 2014

It was 1978 when the first pair of Duck Head chinos hit shelves at the campus store at the University of Mississippi, igniting a trend that would last for the next fifteen years. The khakis—complete with their iconic yellow logo—became part of the Southern frat boy uniform in the eighties, alongside popped collars and braided belts. But the company’s history actually goes back much further, almost 150 years in fact. And now, Duck Head is returning with a renewed focus on its Southern roots. 

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Tennessee Whiskey Jam

By Jed PortmanGood EatsJuly 7, 2014

The pairing of whiskey and country ham is one of the most timeless and reliably delicious in all of Southern cuisine. And at the 404 Kitchen in Nashville, Tennessee, chef Matt Bolus has devised a fresh way to bring the two staples together. He serves shaved country ham with biscuits, red-eye gravy, and dollops of whiskey jam, a spiced fruit butter with a base of raisins, apple cider, and corn liquor. It’s strong stuff, and pairs nicely with cured meats of all sorts, as well as cheese and, hell, just about anything else you might enjoy with a glass of brown water.

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Made in the South Awards: Meet Judge Brooks Reitz

By Elizabeth HutchisonGood EatsJuly 2, 2014

Charleston, South Carolina-based Made in the South Awards judge Brooks Reitz is a busy guy. In addition to opening Leon’s, his new fried chicken and oyster house, he’s got a coffee shop in the works, and he’s a partner in the just-launched Khi Khi Milk Co., a globally inspired beverage company. Despite the harried schedule, though, Reitz continues to appreciate things done the old-fashioned way—slow and by hand. As the founder of Jack Rudy Cocktail Co., he’s helping to revive forgotten staples of the American bar one bottle of artisanal grenadine, tonic, and aromatic bitters at a time. To celebrate beach season, we asked Reitz to come up with a couple of refreshing summertime cocktails

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