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- Chicken and Dumplings
use lard to make dumplings; looks good - Turnip Greens
add wasabi powder and horseradish powder to give it a "kick"; looks good
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4.5 out of 5
1190 ratings |
est. 1982; won James Beard award ("America's Classics"); cafeteria-style Southern favorites & innovative desserts; "meats and three" (meat entree & 3 vegetable sides) |
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- Pulled Pork
top seller; pork is spice rubbed then left overnight in fridge; smoked for 10-14 hrs @ 225-degrees basting w/ apple juice every hour; looks good - Ribs
St. Louis ribs (spareribs); smoked for 4-5 hrs @ 165-degrees basting w/ apple juice 20 minutes; toward the end ribs are topped w/ brown sugar and honey and re-smoked to create a glaze; lastly ribs are cut and grilled and topped w/ more honey
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4.5 out of 5
1231 ratings |
opened in a 1940s gas station; BBQ smoked in oak wood; place burnt down 2-weeks after filming...they re-built it since |
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- Codfish Cakes
mashed potato & salt cod; formed into a patty, breaded & deep fried - Lobster Pie
signature dish; "stuffed lobster w/o the shell"; "if you come to this place and don't try this one, you're missing out"-Guy Fieri - Seafood Chowder
lobsters, clams, scallops, shrimps cooked in the same broth to create deep seafood flavor; looks good
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4.0 out of 5
1025 ratings |
1950s landmark; in 1983, 2 guys who used to eat there as kids quit their jobs, purchased the diner to keep the tradition going; New England comfort food; Readers Choice Award: Favorite Diner in New England (Yankee Magazine-2011) |
