Down Home with the Neelys
February 2, 2012 |
As mentioned in the Sweet and Spicy Slaw recipe post, Alex and I are huge fans of the Neelys. Their Southern family-style recipes we have seen on the Food Network enticed us to buy their cookbook: Down Home with the Neelys. Coming from a well- known barbecue background, Pat and Gina Neely have jam-packed their cookbook with some incredible recipes with a heavy barbecue and Southern influence. Some of our favorites are the Barbecue Deviled Eggs, Memphis-Style Barbecued Pork Ribs and their signature Neely’s Barbecue Sauce (and their Sweet and Spicy Slaw, of course!). Their cookbook also comes loaded with recipes for soups and stews, desserts and even libations.
Being somewhat of a novice to slow barbecue, I found their cookbook to very educational as it explains every step and key point in “layman’s terms.” I was easily able to make their famous rub and barbecue sauce, trim my spare ribs and slow cook them on my propane grill (yes, a propane grill!). And everything was phenomenal! I also thoroughly enjoyed all of the stories they include throughout the book, it really added a nice personal touch.
Here’s a little excerpt from the barbecue sauce recipe page:
“At the restaurant we simmer the sauce for five hours, and we always taste the blend before cooking it, making sure we’ve got all the ingredients working. Over the years, we’ve learned that if it tastes good before it cooks, it’s gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere.” –Pat Neely
Definitely a cookbook to have in your library if you enjoy Southern and barbecue-style cooking!