Tips from the Pros: Black Eyed Peas
January 1, 2013
Well here we are 2013. I can’t say that I don’t already miss 2012, with countless new friends made in my new hometown of Memphis, TN plus way too many friends left behind in the Northeast and all points in between.
But we’ll have plenty of time to recount the barbecue and grilling highlights of last year at a later date. For now I’m ringing in the New Year as any good Southerner should — with a big bowl of black eyed peas for luck and good fortune. For this year’s batch I used up the last of the holiday ham, simmering the ham bone in a pot of water, a quarter of an onion, some carrots and a bit of the ham remains until I had a nice ham stock. From there I drained and rinsed 4 cans of black eyed peas and threw the pot over direct flame until they had simmered for about an hour.
Now I could stop there and have a easy side dish for tonight’s New Year’s day surf-and-turf family dinner, but after spotting a lone box of cornbread stuffing mix I decided to use the croutons on top of the peas in order to give ‘em a little extra crunch.
Next up is a batch of strip steaks, and I have my mega-fast, mega-stealth black Thermapen to cook them to a perfect medium-rare.
Don’t believe me that black is the way to go when buying yourself the much loved Thermapen? Well, simply post a comment below between now and 11:59:59pm EST on Wednesday, January 2, 2013 for a chance to win a brand spankin’ new Thermapen AND a copy of The Great Meat Cookbook from the fine folks at Thermaworks.
And stay tuned here over the next week or so for even more of my favorite barbecue and grilling related post-holiday gifts and even more chances to win some really cool stuff!
*NO PURCHASE NECESSARY. Legal US/DC res. 18+. Post comment by 11:59:59pm EST 01/2/13. One (1) Thermapen and one (1) copy of the Great Meat Cookbook will be awarded in random drawing on/about 07/24/12. Void where prohibited. Click here for rules.
- Clint, Editor of Grilling.com