Tag Archives: Pork

The q

With September fast approaching, it’s time to plan for the annual gathering of the clans and the Labor Day Cookout.  Time to stock up the humidor with Southern Draw Jacob Ladder, Drew Estates Ligo Privada No. 9, Asylum Schizo and Jack Daniels! 

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Gather round the pit, men! BBQ Ribs, shoulder, and chicken with all the fixins! Boots are always welcome and pickup trucks.  Party down to the music of Charlie Daniels, Lionel Richie while drinking Cold Budweiser.

To lite up that roll of the leaf is to say, “Screw the world, it’s MY time” and dare anyone to take that away.  I learned how to cook in a small Tennessee town and the methods I use are pretty much why I say “I’m a Redneck Chef!” and I am not alone in that.  I smoke, drink, cuss, dip, cook, eat, live, laugh and love all at the same time.  Here are some of the cigars I like along with Marlboro Reds and Copenhagen Dip.  

If you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so.  For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others!  This is a one time offer!

The Menu!

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The smoking of the meats take a while, so the party starts when the smoking begins! 

Bloody Marys are important to me waking up!  Without that, the fire will not be lit! 

Bourbon soaked cocktail weenies with dipping sauce
This is a fun little dish to have in an arsenal of appetizers. The tradition is to stay halfway sober after having a helping or 6 of Grannies Special Winnies. Her original recipe included Moonshine simply because she was from Tennessee. 

5 cheese queso with fresh chips

Pickled Shrimp 
This recipe will make you slap you momma!

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Boudin Balls
Taking store-bought Boudin to a different level! Served with Remoulade Sauce.
Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the Spring and Summer months. There is a story here. When I turned 18, my mother took me on another trip to the Crescent City. We started out having about ten dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked.

Charcuterie Board with meats and cheese from around the worldAll Meat Hot Dogs with chili and cheese to tide us over until dinner
Keg or Coolers? That is the question.  I vote for coolers and some BYOB 

The big event! 

After all day at the smokers, time for the full monte. Smoked Pulled Pork with JK’s BBQ Sauce 

Smoked Pork Ribs with Tennessee Dry Rub or JK’s BBQ Sauce

There are many ways to use the meat of the shoulder or the Boston Butt cut. Since we are a home of three, we have at least three to four different meals based on that smoked pork. It’s always fun and involves me at the smoker having a cigar and perhaps a cold beer or glass of sweet tea. The wet mopping sauce is another specialty of mine and I have taken this to an art form. Smoked Brisket with JK’s Texas Brisket Sauce

German Potato Salad

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Desserts

Peach Cobbler
What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen. 

Lemon Pound Cake

Strawberry and Cream Cheesecake

Cantaloupe Ice Cream

If you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so.  For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others!  This is a one time offer!

Become a Patron!

The Rise of Redncek Chefs
The Rise of Redneck Chefs 2

Southern Fried Pork Chops with Creamy Gravy

Well bust my buggy whip and pass the shine!

This is one of my favorite recipes that I have developed from growing up in the kitchens of Douglas Nursing Home and with my grandmother, Mimi.

I grew up in the South on the Mighty Mississippi River and this was a staple not only for pork chops but for chicken also.  The seasonings provide the taste but the buttermilk marinade gives it a moist, chewy finished chop that tops the moon on flavor.

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