Grill up a double batch of these tasty and tailgate friendly appetizers, stuffed with all the cheese and bacon you can handle.
Oxbow Bakery’s Buttermilk Pie
If you’re ever in Palestine, TX, head to Oxbow Bakery for their phenomenal pie. But just in case you’re not in that neck of the woods, here’s the recipe!
If you’re a frequent peruser of this website, you’ll know it’s all about the meat. Meat recipes, meat articles, meat photography and even pretty rad meat merchandise. But even the most fervent carnivores can still appreciate a great dessert.
America is dotted with famous pie cafes, usually along old highways served by waitresses who measure their tenure in decades, rather than months. What I’m going to say next is controversial, but true: sadly, many of these pie havens aren’t worthy of their legendary status. It’s not uncommon to find their once famous recipes replaced with easier/cheaper mass food service ingredients, or perhaps they just weren’t all that impressive to start with. Just because the meringue is piled high doesn’t mean the overly-eggy flavor is pleasant.
Putting aside the negativity, my point here is that when you stumble across one of these pie havens that IS serving incredible pies, it’s a mandatory stop. Oxbow pies in Palestine, TX (pronounced pah-le-steen) is one such place. While neither old nor legendary, Oxbow serves up quality pies and little else. No cafe menu to content with, no blue plate lunch specials. Just superb pie. In fact, the best buttermilk pie I have ever had in my life.
Luckily for us (perhaps unluckily for our waistlines), the lovely folks at Oxbow have shared this recipe, and I wholeheartedly encourage you to try it. Particularly if you’re not going to be in Palestine anytime soon.
Oxbow Bakery's Classic Buttermilk Pie
- 1 stick (4oz) unsalted butter, melted
- 2 cups sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon nutmeg
- 4 eggs
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- pinch salt
- one 9-10 inch pie crust
- Preheat an oven to 350f.
- In a large bowl, combine melted butter, sugar, flour, salt and nutmeg.
- Using a paddle attachment of a stand mixer, beat until well combined.
- Add eggs, vanilla and buttermilk, beat to combine. Scrape down the sides of the bowl and beat once more.
- Pour the filling into the prepared pie crust, and place pie into the oven. To catch any overflow, I recommend putting the pie dish onto a tray.
- Bake for 10 minutes, then turn heat down to 300 and continue to bake for another hour.
- Remove from oven and allow to cool completely before slicing and serving.
Want to request a recipe?
Simultaneously tender and crispy, these sumptuous hunks of ribeye steak are fried in lard until they turn a deep golden color of "EAT ME!".
Lamb ribs are one of the most incredibly flavorful cuts on the animal - fatty and rich enough to smoke to perfection in 3 hours.