I admit I had to ask my host what the "sticks" were, and when she said "shug, that's cornbread" I was surprised.

Here in the Gulf South, hushpuppies are fried, round balls of seasoned cornbread with kernel corn, onions or (my fav) sliced jalapeno in them. What I had at B's in those sticks reminded me of what we call "Hot Water Bread" except our Hot Water Bread is in the shape of a disc and about 1/2 an inch thick.

Our "Cornbread" is baked in an iron skillet...

(12-14-2012 07:38 PM)chuckk3 Wrote:  I admit I had to ask my host what the "sticks" were, and when she said "shug, that's cornbread" I was surprised.

Here in the Gulf South, hushpuppies are fried, round balls of seasoned cornbread with kernel corn, onions or (my fav) sliced jalapeno in them. What I had at B's in those sticks reminded me of what we call "Hot Water Bread" except our Hot Water Bread is in the shape of a disc and about 1/2 an inch thick.

Our "Cornbread" is baked in an iron skillet...

We have all 3, it depends on where you go, some have the sticks, other have hushpuppies, and a few still do the ole' fashioned cornbread in the iron skillet.

My family does a few "pig pick'ns" a year. My grandfather schooled me on the right way to cook a pig. We started about 2 am, reducing hickory to charcoal for what seemed like hours and hours. Then put them in the cooker, after it heated up, we add the hog and slow roasted it for the rest of the day. Then cut the meat off and chopped it up and served it hot off the cooker. You didn't need to chew, just put it in your mouth and it just melted.

Ofcourse, I've left out a few family secerts, the sauce, turn the pig and when and how much sauce to use while cooking. Also, we cook baked beans in pot right next to the pig, with chopped onions and bacon.

I REALLY want some BBQ now...dangit!