I was born in bottom half of September, just as the calendar claims Autumn. The trees are still full of green leaves- a cool harvest breeze passes through them- waiting to desiccate, rustle, and set adrift. Autumn is my terroir- copper freckles and auburn hair. Brown saddle leather and Irish Tweed. The R months beckon … Continue reading
It was a golf cabin and he was a golfer. I’m not a golfer. He said bring, “bring your rod, there’s a little fishing on the golf course- maybe you can show me something- we have permits to fish it- it’s private.” This is when I termed the phrase, WHORE HOUSE FISHING. It was the same experience I had 15 years prior. Pellet feed, no one around, absolute monsters. Whore house fishing because your paid for it. Continue reading
Part I: The Longing There are so many things absent in our lives this year. A recurring treat that has sidelined this year are the impromptu pilgrimages to the Islands. For years, my wife Casey and I have slipped away for “long weekend” to dates together to the Caribbean. We usually travel on relatively short … Continue reading
Take a visit over to the Dispatches of my good friends at The Sporting Gent for a Father’s Day read. Continue reading
I start my morning with a few cups of black coffee. Not just any coffee, the kind Tarantino made for Jules- the serious gourmet shit. I admire folks that enjoy their Whisky “neat”. Witnessing someone take proper afternoon tea, English style, makes me smile. In the hot South, if we stop at four o’clock to … Continue reading
Some people argue over barbecue like religion. I am rather ecumenical when it comes to eating barbecue. I will worship at your flames and join you at your table if great care, skill, and love goes into your meat. To clarify I am from the reformed denomination of Southern Pork BBQ. This isn’t an article … Continue reading
There was an old taxidermy and deer processing shop down in UpState South Carolina. This shop was around the side of the owners house, so it was pretty much open all the time for dropping off meat, but all the buzz was on Saturday morning. Saturday morning was not just buzzing because it was the … Continue reading
*Yes, this is a summer receipt right here in winter time, but here in the South- we pulled it off in the last of the “shortsleeve days”. I’m a Southern Soulfood guy. We do Lowcountry, farm and field to table, Creole, meat and potatoes, BBQ- that sort of stuff. But we fish. When we have … Continue reading
They are pretty. Kids love them. Okay, everybody loves them. Here are my Frenched and Smoked Chicken Legs. Prepare Grill with Lump Charcoal and Hickory Chunks. Set up indirect heat and get it smoking at 200 degrees. Prepare Chicken Legs by cutting off the “knuckle” with heavy kitchen shears. Push the meat down into a … Continue reading
While I had the paint out I cranked out this little painting of the front of our home. Continue reading
Big Haint Blue 