Smoked chicken, served warm or cold, alongside sweet barbecue pit beans and the melon salad, is refreshing for any picnic, in your backyard or at the beach.
We prefer the sweet flavorful flesh of the kabocha squash over any other pie pumpkin. The chestnut-like texture of this pie makes it especially toothsome.
The "3 and down" spareribs used in this recipe are my (Chris's) absolute favorite type of ribs. These beauties are small enough to be manageable, but they have plenty of fat and incredible pork flavor. It just doesn't get any better than this in the rib department.
This is the best shoofly pie I’ve eaten, and believe me, I’ve tried many. Some versions are dry and soft; others are quite gooey and moist. This one falls somewhere in between, and is thick and unabashedly pleasing. Shoofly is authentic American pie that comes to us from the Pennsylvania Amish and Mennonites and the Pennsylvania Dutch; we should be grateful to them forever.