Posted by / Wednesday, October 16, 2013

Recipe Book Giveaway: No Taste Like Home

Photo Credit: Southern Living ©

I'm so happy to have the opportunity to review this recently released Southern Living cookbook, "No Taste Like Home." The beautiful part for you is, you have the opportunity to win a copy of your very own in a giveaway at the bottom of today's post. First, I want to share a recipe I cooked from the cookbook and highly recommend you add it to your own recipe collection — it is called "Uncle Kermit's Barbecued Cabbage."

All sorts of seasonal eats are featured and the book itself is based on a celebration of regional cooking and hometown flavor. Since I try to eat seasonally and cabbage is showing back up in the stores and farmers market, this recipe jumped out at me. The fact that I had to fire up the smoker also gave me an excuse to throw some ribs on! Had to do it.

Uncle Kermit's Barbecued Cabbage — Makes 6-8 servings
  • 5 cups of hickory wood chips
  • 1/2 cup of butter, softened
  • 1T table salt
  • 1t onion powder
  • 1t freshly ground black pepper
  • 1 small head of green cabbage (about 3 1/2 pounds)
Soak wood chips in water at least 30 minutes. Prepare smoker according to manufacturer directions. Bring internal temperature to 225° and 250°, and maintain temperature for 15 to 20 minutes.

Combine butter, salt, onion powder, and pepper in a small bowl. Core cabbage, carving out a good sized cavity. Stuff seasoned butter into cavity then wrap the cabbage in heavy-duty aluminum foil.

Drain wood chips, and place on coals. Place water pan in smoker, and add water to the depth of fill line. Place cabbage in the center of upper food rack; cover with smoker lid. Smoke 3 hours or until cabbage is tender, maintaining the temperature inside the smoker between 225° and 250°. Add additional water, charcoal, and wood chips as needed. Unwrap cabbage. Trim away any discard any blackened leaves, butter foam, or spice residue. Cut cabbage into wedges.

This recipe was reprinted with permission from Southern Living, copyright © 2013. Published by Oxmoor House

The next time you are planning on using your smoker, plan to have some cabbage as a side. Look out for the recipe for smoked ribs coming soon!

Enter the giveaway below for a chance to win a copy of No Taste Like Home of you own! To enter, simply use the Rafflecopter form below — it should load right below this paragraph. For those unfamiliar with Rafflecopter, you fill in the fields using your choice of Facebook or your email, which is only used to contact the randomly selected winner (no spam) — it's that simple.



  1. As Maureen

    The dish that cannot be left out of family celebrations is my grandmother's stuffing.
    I have a brother who lives out of the country and one Thanksgiving he was emailing me back and forth because he wanted to get the stuffing just right so his children would know what their great grandmother had taught us all.

  2. For the holidays, we can't go without creamed onions, and my MILs pumpkin pie.

  3. Homemade chili is a hit as the weather turns colder.

  4. I cannot live without my grandma's japchae (Korean noodles with a variety of veggies tossed in a sweet and salty sauce). We have it every birthday celebration, and Korean and American holiday.

  5. This looks awesome!

  6. I could not go without my grandmas mac and cheese

  7. My grandmother's caramel cake. Wouldn't be a family gathering without one of those for dessert.

  8. my moms mac n cheese

  9. My husband's grilled cheeseburgers!

  10. Breakfast for dinner! Pancakes, waffles, biscuits and gravy... you name it :)

  11. My family makes an awesome lasagna! Can't live without that!!

  12. Fettucini alla carbonara with panchetta bacon and mixed greens on the side. Yum!

  13. My grandmother's shrimp dip, no holiday is complete without it!


  14. I love my moms Meat sauce. Its not your typical meat sauce because of the spices but it is soooooo yummy!


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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