Flattman Law June 2018

FLATTMANN FILES

June 2018

WHAT IS BARBECUE, REALLY? E xploring A merica ’ s F avorite C uisine “Quality Is No Accident”

2 OF THE MOST COMMON MISCONCEPTIONS ABOUT CAR ACCIDENT CLAIMS #1 You don’t have to file a lawsuit to pursue a claim: A majority of the time, car accident claims can be settled with the insurance company without filing a lawsuit. In Louisiana, a car accident victim has one year to resolve their claim before they would have to file a lawsuit. Just because you file a claim doesn’t mean you are filing a lawsuit. #2 The other person’s insurance will not pay your medical bills directly to providers: Right after an accident, the insurance company will try to collect as much information about your injuries as possible and will ask you to sign a blank health record authorization. They make it sound like they will pay your providers directly. They will not and are not legally required to do so. Instead, their goal is to pay you the least amount possible, as fast as possible, without considering your future health and without compensating you for additional damages allowed by law. Find out a lot more in our free book: The Essential Guide to Car Accident Claims in Louisiana. FROM THE DESK OF Grady Flattmann

If you’re like most Americans, you probably refer to your summer cookouts as barbecues. Despite this common shorthand, slapping some burgers and dogs on a scorching- hot grill doesn’t resemble actual barbecue at all. What “true” barbecue means varies from region to region, but at its core, barbecue is about cooking meat slowly over woodsmoke. Celebrated food author Michael Pollan explores the origin of this American cuisine in his book, “Cooked.” After years of research and hundreds of meals, he favors the definition of barbecue provided to him by an Alabama pitmaster named Sy Erskine: “The mystic communion of fire, smoke, and meat in the total absence of water.” When you begin researching different styles of barbecue, however, you realize that nearly everything else surrounding barbecue is a matter of debate. Barbecue, like the country that created it, is influenced by multiple nations and cultures. It exists in various forms across the country, particularly in the South, its spiritual homeland. Wherever you go, you’ll find pitmasters and eaters arguing over the merits of beef versus pork, vinegar versus tomato, and many other characteristics. While it would take countless hours to become a barbecue expert, familiarizing yourself with the major styles will certainly make you the voice of wisdom at your next summer get-together. NORTH CAROLINA Perhaps the most stringent school of barbecue is found in eastern North Carolina. Here, barbecue does not so much describe a style of cooking as it does one particular item: a slow-smoked, chopped whole hog, seasoned with a sauce of vinegar and pepper. The pork here is not pulled, and it contains none of the sweeter, tomato-based sauces you’ll find on grocery store shelves. The traditional side is a finely chopped coleslaw.

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- Grady Flattmann

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