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
Big Haint Blue 