Chef: Ted Huffman
Restaurant: Bluffton BBQ
How often do you eat your own barbecue?
I taste barbecue every day I'm open. I get a hankerin' for it just like anyone else. We also put together a few not-on-the-menu concoctions to feast on back in the kitchen -- because we can.
In your opinion, what is the best part of a pig to eat?
Some of the best pig parts to eat are not very sexy. The most savory and delectable part is the jowl, preferably smoked and used for seasoning in beans and greens. Smoked neck bones have the same effect for seasoning, but the jowl has a lean streak that is unbelievably tasty.
What is your favorite Southern comfort food?
Some of my favorite Southern comfort foods are rice and pork chops or chicken and gravy. Rice and gravy is to the South what potatoes are to other regions. Someone long ago said, "Flour will get you across the Atlantic, but rice will get you around the world."
How do you take your tea?
My tea is sweet, of course. There is a science to making good sweet tea. You have be able to taste the tea. It's not all about the sweet, it's about the flavor of tea you allow by tempering the sweetness. When it's done just right, there is not a better beverage on the face of the earth. I have unsweet tea on the restaurant's "S**t We Will Never Have" list. There is no reason to drink unsweet tea.
What is your biggest cooking pet peeve?
The most unfavorable thing I do in the business is preparing chicken. I hate chicken. I love to eat it, but I hate dealing with it. Don't get me wrong, our chicken is good, but it ain't about the chicken and never will be.
Follow reporter Erin Shaw at twitter.com/IPGB_ErinShaw.
- Chef Russell Keane of NEO: 'There's not much in the way of food in my house'
- Chef Dernier "Nelly" Buleje of Sonesta Resort: 'The way salt enhances everything is amazing'
- Chef Drew Dzejak of the River House: 'Homemade ranch dressing. I think it's the new ketchup'