Hite's is in a quiet neighborhood of West Columbia. It is a meat market and take-out BBQ place. The latter is signaled by the smoke that caresses your nose as soon as you pull into the dirt parking lot.
They do have this pretty little picnic area adorned with lilac.
In back is a huge stockpile of wood. A beautiful, relaxed dog slept nearby.
I went inside, ordered some ribs, and took them back to my car to eat. The meat was outstanding: tender and moist but also with a nice tooth. The smoke flavor was infused into the meat, not added on. The mustard sauce added subtle notes of mustard and vinegar. This is superb BBQ. As I ate, cars cycled through the parking lot to pick up their lunch. I can see why folks have come here for decades.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...




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