Comrades,

I’m in a bit of a transition period right now, wrapping up work at one job, training for new responsibilities at another and suffering from a mysteriously potent and lingering amount of residual stress that has stopped me from tending to my writing duties. I hope to be back up to speed with a weekly post beginning next week, and will be writing at my usual clip on Tuesdays instead of Mondays from here on in.

In the mean time, as a BBQ gift basket to new readers and tip of the hat to changes Amit and I are currently working on to make The Eaten Path much more interesting to browse, I offer this collection of stories on southern cooking:

Burnt Ends - LC's - Kansas City, MO
LC’s – Kansas City, MO

Memphis Style Pork Ribs - Beachwood BBQ - Seal Beach, CA
Beachwood BBQ – Seal Beach, CA

Fried Catfish - M&M Soul Food - Crenshaw, Los Angeles
M&M Soul Food – Los Angeles, CA

Kool-Aid Pickles
Kool-Aid Pickles – A DIY Adventure

I’ll see y’all next Tuesday!

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Comments

nhbily August 11, 2009 at 1:00 pm

Oh my BBQ and fried food porn I am in heaven. Looks like the LC’s moist brisket is my calling.

wasabi prime August 14, 2009 at 5:03 pm

I’ve heard of those pickles!!! What a strange and unique thing they are. They almost remind me of char-siu, with the halo of insanely bright color and then you slice it thru to see the more natural coloring of the food item.

Zach Mann November 3, 2012 at 3:18 pm

DIY Pickles is a good okay band name.

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