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Appears in
top 1000Hoppin John’s Lowcountry Cooking
Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

Meat cookery in the Lowcountry comes right out of the country French and English traditions that shaped so much of the rest of our culture. Roasts, daubes, and pot-au-feu fill all of our old cookbooks and appear on our tables today as they have since Carolina was a colony. For two hundred years our food was typified by this country cooking; it was, for the most part, woman’s work.

Butchering, sausage making, and outdoor cooking, however, have become a male province in this modern world. As families have become smaller and as we have become more health-conscious, most of the larger cuts of meat have been relegated to the holidays and special occasions when more than three or four people appear at the table. Today most meat cooking seems to be done on patio grills and smokers—steaks, chops, and tenderloins.

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