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Q&Aan interviewPat and Gina Neely

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Memphis’s own stars on the FoodNetwork and authors of a newSouthern cookbook

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INTERVIEW BY JENNIFER CHANDLER

Anyone who knows anything aboutMemphis barbecue has heard of Neely’sBar-B-Que. For more than 20 years,

Neely’s has been one of the most popular spotsin the mid-South for barbecue aficionados.

Thanks to the Food Network, co-owners andcouple Pat and Gina Neely now share thesecrets behind their favorite dishes and theirpassion for food, family and fun on their top-rated cooking show, “Down Home with theNeelys.” Filmed in their Memphis homesurrounded by family and friends, the show nowairs seven days a week on the Food Network.Their first cookbook, Down Home with theNeelys, was released in May.

How did you get in the food business?Pat: We have been in the food business

all our lives. It started back when I was inmy mother’s kitchen with four hungrybrothers. I really fell in love with thebusiness back in high school. I worked inseveral restaurants, including my uncle’sbarbecue place...and have never wanted toleave.

Gina: For me, it started when I was achild and watching my great grandmothercook. It’s all about Sunday meals andfamily traditions.

Pat: Gina, I think it’s more that youmet this wonderful guy in the foodbusiness…

In her introduction, Paula Deenmentioned that you weren’t looking forTV, but it found you. How did you get“discovered?”

Gina: We were doing “Road Tasted”with Bobby and Jamie Deen and their

producer Mark Schneider saw ourchemistry together. After we finishedfilming, he said, “Do you mind if I giveyou a call?” Of course, we thought nothingwould happen but then he invited us to dosome shows with Paula Deen. The nextthing we knew we were doing a pilot andthe Food Network’s Bob Tuschman wascoming to Memphis to meet with us.

Pat: Three years ago if you had askedme if I was going to have a TV show, Iwould have said no way. Mark andGordon Elliott, the show’s executiveproducer, saw something in us we had notseen.

So what’s it like working with PaulaDeen?

Gina: Very easy and very natural. It’slike cooking with your grandma andhaving a ball.

Pat: She makes you feel so comfortable.The Deens and the Neelys have so much

in common. It’s just like being with familywhen we are with her.

Any other star chefs you have workedwith? Who have been the most fun?

Gina: We have worked with Giada DeLaurentiis, Bobby Flay, Guy Fieri, AltonBrown. They are all great but for me Paulais my favorite. She’s real laid back andthere is no pressure to perform with her.

Pat: Paula is number one on both ourlists. We like working with everyone…theFood Network is like one big family. But Ihave to say Guy is a lot of fun. He’s alwaysjoking around.

What’s it like being a judge on “TheNext Food Network Star?”

Gina: I can remember feeling how theyfeel when we first started. Because of thatI’m probably too easy.

Pat: It’s a lot of fun. As Gina said, wecan relate to their nervousness. But you

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can almost look and tell who has it andcan make it.

On your show, do you just cookbarbecue?

Gina: We cook everything. We areknown for barbecue, but on our show wecook Southern dishes that relate to ourfamily.

Pat: We are so much more than justbarbecue. We do a lot of grilling but it’smostly just great Southern comfort food.

You have a new grilling book out, whatmakes it unique?

Gina: The recipes are mostly from ourearly TV shows and our family. But whatmakes the book unique is that it is told inboth our voices. Before each recipe there isa story that connects you to us.

Pat: Our cookbook is what you see on“Down Home with the Neelys,” goodhome cooking with many of the recipescoming from our relatives. We are most

proud that it is not your traditionalcookbook. People can jump right into ourlives with stories and photos of when wemet, got married, had children, etcetera. Ifyou buy our book, Pat and Gina can bewith you every hour of the day…not justthat 30 minutes a day when our show airs.

Pat, what are your top three grillingtips?

Pat: First, be prepared and start earlywhen grilling meats. Meat tastes better ifyou can season and marinate it the daybefore. Second, take your time and let itcook “low and slow.” And last, make yourpatio comfortable so you are never too faraway from your grill. I have a table with a

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What is your favorite thing to grill?Pat: My pork spare ribs. It takes so

much precision and it makes the mostbeautiful masterpiece.

Gina, what is your favorite cooking tip?Gina: Invest in a food processor. It

saves oodles of time for chopping andmaking rubs and sauces.

What is your go-to menu for summerentertaining?

Gina: Pat’s pork spare ribs for sure. Forsides I often serve my grilled romainelettuce (which by the way makes a greatconversation piece), grilled corn and bakedpotatoes.

Pat: I like to add a little extra varietytoo. Maybe some chicken, both wet anddry, for an option in case a guest doesn’teat pork. I also like to make our five beansalad…it’s a beautiful side and you neverknow if someone doesn’t eat meat.

You cook together on TV but who reallydoes the cooking at home?

Gina: We both cook. What you see onTV is what you get…we are both in thekitchen.

Pat: We love to be in the kitchentogether…it’s a great aphrodisiac!

Pat, what is your favorite dish Ginamakes?

Pat: Her braised cabbage and carrots.It’s one of the first things she made for mewhen we were dating. And if she adds herturkey meatloaf, it’s all over!

Gina, what is your favorite dish Patmakes?

Gina: Without a doubt, his pork chopstew. In the book it’s called Deep-FriedPork Chops and Quick Vegetable Stew.

You seem to always be having a mess offolks over for dinner, any entertainingadvice?

Gina: When entertaining try to prepareas much as you can before your guestsarrive. We want to be out with our guests,not back in the kitchen.

Pat: You want your guests to feel thatthey are at home. We have everyone maketheir own plates.

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Gina: Also, always serve a housecocktail.

What ingredients are always in yourfridge?

Gina: Heavy cream, plenty of produce,butter and eggs.

Family…it is a word always associatedwith you. Any words of wisdom on whatkeeps a busy family together?

Gina: Whenever Pat and I have ourdowntime, we always try to take time andget together with our family and friends. Itdoesn’t have to be fancy. When you are notworking, you should enjoy yourself.

Pat: It’s all about balance. Because wework so much together, work is notdiscussed during family time. It’s a rulethat’s worked beautifully for 21 years.

Memphis is getting more attention onthe Food Network. You served on theMemphis Convention and VisitorsBureau board, so you must think that itis important to the city.

Gina: I think it is good for people tosee Memphis has so much to offer.Memphis is a great city to live in and raisea family…and people need to know that.

Pat: Memphis is getting greatexposure. People are finally recognizingthat some of the best food in the countrywas founded right here in the South inhome kitchens. Gina and I didn’t go toculinary school and that’s OK. I’d ratherbe known as a great cook than as a fancyFrench chef any day. DM

Down Home with the Neelys (Alfred A.Knopf ) is available in bookstores everywhere.

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