"Red Neck" cooking

[bbqchef]

Hey all...

My editor at Fiery Foods has asked me to pitch an article on "Red Neck" cooking...

I'm thinking ABTs, Fatties, Armadillo Eggs, Pulled Pork Omelet...

Anyone have other suggestions on what food to include?

Thanks!

Mike

[Pam Gould]

I'm thinking shrips andde grits, moink balls, chicken and waffles, black eyed peas and okra, struff like that..am I off the eaten path here? Classic  Southern foods.  Pam .☆´¯`•.¸¸. ི♥ྀ.

[ACW3]

What is Fiery Foods expecting, "how to cook fresh roadkill"? 

On a more serious note, what about cooking a whole hog?  Red neck cooking could include anything from Brunswick stew to Texas style BB, Texas pinto beans.  Pretty much wide open, IMO.  YOu might want to break the article up into different regkonal cooks.  Just a thought.

Art

[bbqchef]

Umm... roadkill! There used to be a restaurant called the "Road Kill Cafe" I don't know if they're still around... They never really used road kill but named their entrees that way.

I'd love to do Brunswick stew with squirrel but can't get squirrel around here unless you shoot it yourself! Frogmore is another option.

Moink balls are a good idea... Cooking a whole hog is not in the budget (I wish it was; last time I did a whole hog was in Jamaica quite a few years ago)...

I'm not exactly sure what he means by "Red Neck cooking"... After all, he's from New Mexico <lol>.

[Tinnmel]

When I think rednecks, I think of ingenious people who repurpose things to make things useful in ways not normally thought of.  I don't know exactly what this means in terms of food, but maybe in the ways they cook food.  Kinda like one of the pictures in that recent post of "now this is bbq" where they were using a tractor to power a rotiserrie.

[Hub]

I think redneck cookin' should always have something fried:  Okra (pronounced "okree"), taters, chicken, green tomaters, chicken fried steak, catfish, hushpuppies, etc.   Shucks, you could deep fry the disrag and I'd eat it!  Don't never fergit that absolute acme of redneck perfection, neither -- the fried boloney sandwich:

1/4" thick slab of real boloney.  Fry in lard until nicely browned.  Put between two slices of fresh Wonder Bread along with some fresh sliced home grown tomaters and a big glob of Duke's mayo.  To make it fancy add a little salt and pepper.  Ya gotta eat this thang over the sink, though cause it'll spilt goo all over your  belly if'n ya don't.

Hub

[Keymaster]

Makes me think of cookin yer breakfast on the engine of yer 1976 Ford F250 sittin on a F150 frame and suspension.

[Pam Gould]

Hub..that sounds wonderful..one time I put a whole log of b-o-l-o-g-n-a on a rotisserie and cooked it..at the end I slathered it in bbq sauce..best da*m bologna I ever ate. Big thick slices with the fixins. Don't get any better.  Pam .☆´¯`•.¸¸. ི♥ྀ.

[CaptJack]

dead animals on a spit around a wood fire

http://www.slideshare.net/PublicPDF/algunas-formas-de-hacer-asado-13271374



http://forums.charbroil.com/index.php?topic=7149.msg75241#msg75241

[teesquare]

Well...You might want to start historically: the term "red-neck" originated with the English gentry. They used it as a denigrating term in reference  to the tennant farmers on their land. Due to the "red necks" that they would all have from toiling in the sun all day.
So - the foods that poor, farmers and their slaves would have cooked - typically over an outdoor fire.

This would always include wild game when they were fortunate to find it. Wild berries, and fruits, etc.

Pushing forward into more recent time - I tend to think of  Redneck cooking as "soul food" that encompasses both white and black cultures. Poor folks foods.
T

[CaptJack]

Well...You might want to start historically: the term "red-neck" originated with the English gentry. They used it as a denigrating term in reference  to the tennant farmers on their land. Due to the "red necks" that they would all have from toiling in the sun all day.
So - the foods that poor, farmers and their slaves would have cooked - typically over an outdoor fire.

This would always include wild game when they were fortunate to find it. Wild berries, and fruits, etc.

Pushing forward into more recent time - I tend to think of  Redneck cooking as "soul food" that encompasses both white and black cultures. Poor folks foods.
T

Well Said Tim

and in honor of your alma mater, Texas A&M
when they send rednecks to an Ag Engineering school 

now this is 21st century "redneck cookin'"
from an Aggie at Texas A&M





and oh, by-the-way
GO COUGS
still can't believe the Aggies stole both of our coaches....

[teesquare]

Thanks Capt!

That is a fine vertical rotisserie!

I know how you feel about "stolen coaches..."  Remember Paul ("The Bear") Bryant?

[smokeasaurus]

Can't leave out any recipe that has to do with Spam..........

[sliding_billy]

"Trash Can" turkey!

[Tinnmel]

Another thing about rednecks is there has to be an element of danger.

How about catfish, but it has to be caught by hand.