Barbecue Redux
Remember John Snedden? He’s the Class of 1981 premed major turned barbecue chef extraordinaire that we blogged about in December. In honor of mid-summer and the weekend, we couldn’t help but bring John back for an encore. And that’s because the latest feature stories about him and his Washington, D.C. , restaurant Rockland’s Barbecue and Grilling Company, include some recipes that are undoubtedly just what you need for the backyard grill. First, iVillage features John’s basic rib recipe in its “Steal This Recipe” feature, which also includes the information that the Rockland’s Barbecue and Grilling Company never cook over gas or electricity and they promise your food within eight minutes of your order. The second note featuring John is from the Washingtonian’s Best Bites blog and a feature called “The Frugal Foodie.” In this one, John shows how to prepare a barbecue for four for less than $15 — and the recipes are all there. Since John got started cooking by staging pig roasts at the Rockbridge County farm house where he lived as a student. Chances are he fed a lot more than four for $15 or less in those days! Enjoy.
If you know any W&L alumni who would be great profile subjects, tell us about them! Nominate them for a web profile.
