Photo by EE Berger / Food Styling by Ross Zedinak / Prop Styling by Stephanie Potts
Adapted from The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen by Nicole A. Taylor. Copyright © 2015. Used with permission of the publisher, Countryman Press. All rights reserved. Instagram @foodculturist
Chef Taylor’s newest cookbook, Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, is a collection of creative, modern dishes that pay homage to the long history of Black cookouts that led to the diverse American BBQ cultures we enjoy today. This recipe, from her previous book, is perfect for cold weather since it’s done in the oven. The interesting spice combination here, along with the liquid smoke and brown sugar, make for a remarkably complex dish with a rich return on effort of stirring together the rub ingredients.
