Sweet Southern Barbecue Picnic

Tom Williams’ Barbecue Feast

1 Pork Loin
4 or 5 cloves of garlic, split into “sticks”

Using a paring knife, stab 1″ slits into the loin and stuff with garlic slits. Smoke for an hour and fifteen minutes per pound. Use your favorite wood.

“I like cherry, plum or pear wood. It makes better flavors.” – Tom

To recreate Tom’s greens, simply wash and pat dry 2-3 pounds of brussel sprout greens, broccoli greens or collard greens. Dice and shred the greens. Add the greens to a large pot filled with several inches of water. Add 1 tsp of salt for every 1 1/2 pounds of greens.
Serve with pickled vinegar or pepper vinegar. It tastes even better along side fried or smoked meats.

Momma Jen’s Sweets and Beets
“I’m burying the rosemary so it can send out its aura.” – Jen Cotter

1 lb Beet Greens, washed and chopped
4-5 Large Beets, washed and peeled and sliced
2 tblsp butter
3-4 twigs rosemary
S&P to taste

“The bitter beet ends complement the sweet of the beets. And the rosemary really adds an earthy, deliciously simple smooth flavor. The colors in this dish are just beautiful!” – Momma Jen
Heat a skillet on the stove top, add butter. When melted add greens and let char and reduce. After 10-15 minutes, turn off to rest.

Meanwhile, add sliced beets to roasting pans and immerse rosemary throughout the beets. Drizzle with EVOO and sprinkle with S&P. Let roast for 45 minutes. Stir the beets halfway through cooktime to keep moisture levels even.

When beets are finished cooking, add greens to the roasting pan and mix. Serve warm with cornbread and other Southern Fixin’s.

To start cooking the Momma Jen way — you may want to refer to her bible: “Nourishing Traditions” by Sally Fallon It’s half recipes and half manifesto for living.


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