“Never trust a skinny cook,” laughs Florida cook Sherri Logan Williams. Wrapped in her Just A Pinch apron and with a twinkle in her eye, Sherri is front and center as guest of honor at the most recent Just A Pinch Blue Ribbon Showcase in Franklin, TN.
Indeed, Sherri is as down-home and delightful as the recipes she so often shares with us here at Just A Pinch. The showcase, part of Sherri’s Grand Prize as winner of the Grill & WIN recipe contest, was a wonderful opportunity to gather together with other Club members, bloggers and media to get to know this wonderful cook a little bit better.
Sherri’s winning recipe, Smokin’ Baby Got Back Ribs won rave reviews as the hungry audience enjoyed an array of amazing Blue Ribbon eats. On the day’s menu were:
Avocado-Stuffed Tomatoes – Jeanne Benavidez
Land Your Man Baked Beans – Jenny Moretz
Pumpkin Cheesecake with Gingersnappy Crust – Torrey Moseley
Almond Joy Cake – Diane Hughes
Sherri’s easy delivery and helpful tips captivated even those who may otherwise have been hesitant to prepare ribs on their own. More than one Club member came up to me after the showcase to share how much they had learned! A favorite topic was Sherri’s simple explanation of how to best prep the ribs.
“I’m going to show you how to pull the skin off the ribs,” said Sherri matter-of-factly, knife in hand. “I tend to like to take the skin off because it can be rather tough if you don’t. Sometimes grillers and smokers like to leave it on there because they think the ribs will stay more moist, but to me all the seasoning and flavors really get down into the ribs [without it].
“Just take a paring knife and gently rub it above the bone. The skin sometimes comes off really easy and sometimes it doesn’t.” And what should you do if the skin gives you trouble? “Just get Leah to come over and pull it off for you!” The room broke into laughter as Sherri playfully pointed to 9-time Blue Ribbon winner and the day’s emcee Leah Stacey, herself a former contest winner.
Cooking since age twelve, Sherri’s love affair with food – and Just A Pinch – has really blossomed over the years. “When I was growing up we always had ribs, but they boiled them in seasoned water. Then they would put all that barbecue sauce on the ribs and put them on the grill… and they would burn! I mean, they were still – to me – the best ribs, but after years and years I came up with my own rub… after trying it, literally, hundreds of times.” And that persistence and dedication sure has paid off, not only in a big contest win but also in a recipe that is as versatile as it is delicious. “I’ve grilled ’em, I’ve smoked ’em, I’ve baked ’em in the oven. This rub is good not just for ribs, but also for chicken and for nice meaty fish like swordfish or mahi mahi. To me it tastes pretty good. And apparently maybe Just A Pinch liked it just a little bit too!”
In addition to her Tennessee getaway and VIP appearance at the Blue Ribbon Showcase, Sherri also won tickets to the legendary Grand Ole Opry, dinner with the Crew, and a $1,000 shopping spree and that fantabulous Viking Kitchen Store!
You could hear the emotion in Sherri’s voice as she explained to the crowd what the experience meant to her. “I’ve met some really great cooks through Just A Pinch, really true friends. And while I may not have met them all face-to-face, they’re just like family members to me.”
We couldn’t agree more, Sherri. It’s an honor to have each and every one of you at the table.