Hash and Rice, Neal’s Barbecue, Thomson, Georgia. Trotters go in the cast-iron washpot. Jowls, too. Cooked down, over a wood fire, they become hash, kissing cousin to Brunswick stew. At Neal’s, rice is the preferred ballast, but a half pound of hacked whole hog works, too.
FROGMORE STEW (also called LOWCOUNTRY BOIL) is a SIGNATURE GULLAH DISH. The Gullah who live on South Carolina’s coastal plain and sea islands – the lowcountry –have famously preserved much of their African heritage. Frogmore stew is a signature Gullah dish – a mixture of crab, shrimp, sausage, corn and spicy seasonings named after a small town on St. Helena Island, the center of Gullah life. / Photo courtesy of South Carolina Department of Parks & Tourism
Low Country Boil ~ This southern favorite originates with the Gullah/Geechee peoples of the sea islands along the coasts of Georgia and South Carolina. It is traditionally cooked outside and served on newspaper
Mr. Brock says the restaurant’s purpose is not to rediscover Southern cooking so much as to allow diners to experience the realities of Southern ingredients. His cooks can work only with what they can get from below the Mason-Dixon line. This leads to simpler, more stew-centric foods than are available at McCrady’s, and to a more obviously Southern menu. “We didn’t even have olive oil until chef found some in Texas,” chirped a waitress there. Photo of Shrimp & Grits at Husk