grace grits and gardening - ramblings from an arkansas farm girl

Spicy Barbecued Cauliflower

June 2, 2014 By Talya Tate Boerner

(I was provided free barbecue sauce; however opinions are my own. I swear.)

A few years ago, I discovered cauliflower. I mean really discovered it. Oh sure, I always knew about eating it raw with Ranch dressing. Cauliflower was never my favorite of the dip vehicles. Standing at a party veggie tray, I rotated through the choices not wanting to be that person hogging the carrot sticks or cucumber slices.

And steamed cauliflower with a thin cheese sauce? I consider that hospital food.

But the same head of cauliflower tossed with olive oil and sea salt, roasted in a 400 degree oven is a vegetable game changer. Heat brings out the caramelized flavor. The dark (almost burnt) bits taste like onion rings. Try it. You’ll agree.

Now that summer is (almost) here, I’ve been thinking about ways to spice up my regular recipes. This barbecued cauliflower—made with my favorite barbecue sauce, Bentley’s Batch 5—will complement all your summer meals.

Before we get to the recipe, let me tell you a bit about Bentley’s Batch 5. Bentley’s is a stick-to-your-ribs sort of sauce, not one of those namby-pamby thin vinegary concoctions. The flavor is robust as a Texas barbecue sauce should be.

I’m not just saying all this because it’s made by my Munger Place friends Harold and Gale, but this does make it more special. I know the history and all the work that went into it. After years of making his Dad’s family recipe, Harold and Gale perfected it. Now you can purchase Bentley’s at several Texas locations (more retailers added daily).

I love it on grilled shrimp, chicken, pork and all sorts of vegetables, which brings me back to cauliflower.

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I made this recipe with Bentley’s Hot, but if you aren’t a fan of heat, Bentley’s Batch 5 is available in Reserve and Sweet too.

Serve your barbecued cauliflower with extra Bentley’s Batch #5 on the side for dipping.

Grace Grits and Gardening

Farm. Food. Garden. Life.

Musical Pairing:

BBQ Stain – Tim McGraw

Thrill Hill in the Delta

May 31, 2014 By Talya Tate Boerner

As we approached Thrill Hill, we braced our legs against each other and firmly planted our bare feet in the bed of the Chevy. Gripping the side, the truck felt hot against my cramped knuckles.

“Faster, faster!” we giggled.

Although Uncle Woody drove with his windows down, he couldn’t hear through the wind.

There was no reason for such a steep hill to exist in the asphalt. Jutting up in the flat Delta, it was the only hill in a county surrounded by miles of cotton and soybean fields. I was certain it must have been an Indian burial mound. No one ever confirmed my suspicion.

I counted telephone poles stringing along the ditch bank and anticipated the sensation without watching the road ahead.

Uncle Woody’s truck rattled louder the closer we got.

Side by side we perched inside a windstorm of whipping hair and teary eyes.

As the truck soared over the top, we sailed airborne. My stomach flip-flopped with a falling sensation as the truck bounced on the other side.

“Do it again, Uncle Woody!” we begged.

We did it again.

And again.

Grace Grits and Gardening

Farm. Food. Garden. Life.

Musical Pairing:

Blueberry Hill – Fats Domino

photo session with a garden hose

May 29, 2014 By Talya Tate Boerner

I had a photo session in the garden yesterday with my photographer/gardener friend Jerry (Jmac Images). I needed a head shot photo for various blogger events (or so I’m always told), so I bit the bullet and “posed”. Awkward for me. Just ask Jerry.

Until I put on gardening gloves and grabbed the hose. Then it was fun.

Here are a couple of my favorites.