Smokehouse meats, cast iron biscuits, and slow Sunday cooking from the American South.
Vinegar mopped pork shoulder smoked low for hours and piled onto a soft bun with tangy slaw.
A 14 hour brisket with salt-and-pepper bark, a deep pink smoke ring and ropes of pulled point.
Dry rubbed ribs smoked over hickory until the meat pulls cleanly and the bark turns mahogany.
A 24 hour buttermilk brine, double dredge and cast iron fry for the crunchiest crust.
A sweet brown sugar honey glaze brushed over a spiral cut ham until it lacquers and crackles.
A crackling cast iron cornbread with a crisp buttered crust and a tender honey crumb.
Elbow pasta in a triple cheese bechamel topped with smoked paprika crumbs.
Long simmered greens in smoky pot likker, finished with cider vinegar and red pepper.
Spiced sweet potato custard with a splash of bourbon in a flaky butter crust.
A dark golden syrup pie packed with toasted Texas pecans and finished with vanilla and a sea salt sprinkle.