Peach Cobbler
From Amy and our "What's For Dinner Wednesday" recipe blog
Baby, it's Cold OutsideMemorial Day Weekend is upon us, and I gotta say, I can't quite wrap my head around the fact that the official start to Summer and the Summer grilling season is here. Perhaps it's because it feels more like February than May. ( Seriously? Can we shut the fan off now? Thanks.) This time last year, I was at a baseball tournament melting into the bleachers. Fast forward to the tournament this weekend and we'll be wrapped up like we're at an outdoor hockey game.
It goes without saying that I just can't get excited about firing up the BBQ. I look outside and think braised short ribs not baby back ribs. I can, however, get behind dessert. Weather doesn't matter when it comes to dessert, and if you look really close, you will notice that the peaches and nectarines are in the market. We've received some of the first loads of Fitzgerald Peaches in the store, which is always a happy day. I'm dying to make something with 'em.
My plan for Memorial Day is: figure out what sort of dinner we are going to have once we know the baseball schedule, and make a peach cobbler.
Whether you BBQ or not, anytime is a good time for peach cobbler...or peach crisp...or peach tart...or peach pie...you get my drift. Nothing goes better with peach cobbler than a Memorial Day BBQ except maybe some good vanilla ice cream-although you won't hear me say no to peach cobbler for breakfast either (ice cream included).
Peach Cobbler
Get the recipe...
The Carolinas can be broken down further into smaller regional styles. They are most famous for pulled pork (and sometimes a whole hog) that has been cooked over hickory wood. Their sauce styles range from vinegar-based in the East to tomato-based in the West. A mustard-based sauce is also served in South Carolina and Georgia. A staff favorite for Western North Carolina style is Bone Suckin' Sauce.
In Kansas City they like a mix of all meats due to the influences from all other regions because of their geographic location. They are especially fond of BBQ ribs and chicken. Their signature sauce has a tomato base and is sweetened with molasses. Our favorite Kansas City style sauce is Rufus Teague. 
Texans' meat of choice is beef grilled over oak. Their style of sauce is spicy and tangy with a tomato base and some sweetness. Our staff pick for Texas style BBQ sauce is Stubbs, and we carry the full line. 
