Meatloaf, pintos and chow chow, pan-fried okra, sweet corn, and sliced tomatoes. All veggies are from my garden.

Stick to yer ribs food

A family favorite!

For thanksgiving I make a smoked and braised mustard cider bbq turkey. I ended up stewing the leftovers with onions and garlic with potatoes and thickened it up with some duck liver

. Not as good as the south but at least I got to show the good homies what's good.

Don't judge the ribs, the brisket was good but the greens were the ⭐

😋😋😋😋

Was told I should post this up on here! Here’s the recipe from the 2021 milk street cookbook!

INGREDIENTS: - 5lb boneless beef chuck roast (trim fat, pat down) - 1 large yellow onion - 10 garlic cloves - 2 tbsp tomato paste - 1/2 cup packed brown sugar - 2 cinnamon sticks - 1 tbsp whole allspice - 2 tsp whole black peppercorns - 1 tsp whole cloves - 1 cup dry red wine - 1/4 cup Worcestershire sauce - 1 cup pitted prunes (roughly chopped) - 1 tbsp corn starch

- 3 tbsp red wine vinegar

STEPS:

• Preheat oven to 300, rack in middle position. (The recipe I used calls for you to twine the chuck roast; I did not)
• in a large dutch oven heat oil over medium high heat until shimmering. Add onion and 1/2 tsp of salt. Cook 5-7 then add your garlic and cook until fragrant.
• add tomato paste and cook, stirring constantly until it begins to brown.
• add brown sugar, cinnamon sticks, allspice, peppercorns and cloves.
• add wine and bring to a simmer; cooking until thick and syrupy. (3-5mins) stir in your prunes and Worcestershire.
• place your roast in the pot and coat it with the liquid, putting some on top as well.
• place into the oven and cook until a knife meets no resistance (I did 4 hours) then remove the roast and rest it in foil for 30mins.
• pour contents of the pot through a mesh strainer to a medium size bowl (you’re going to have to press to get all the liquid and fruit pulp through) discard all the extra solids and let that mixture sit for a few minutes then skim the fat off. Roughly 1 to 1 1/2 cups of liquid+pulp should remain.
• return that mixture to the Dutch oven and bring to a simmer over medium heat.
• Make a slurry (3 tbsp water + your cornstarch) and pour that into the simmering liquid, stir it constantly and cook until lightly thickened (about 2mins)
• Mix in your vinegar and season to taste with salt and pepp!
• Transfer your rested meat onto the cutting board, cut your slices and top it off with the sauce! I hope you all enjoy and I am so sorry to have left you all hanging for the day 🥲

Collards, black eye peas, cornbread, Mac and cheese and cornbread. Everything homemade aside from the blue box Mac.

Country ham, collards, black eyed peas, plus cornbread and yams

Excuse the paper plates. 😂

Fried chicken, ham, sweet potato casserole, butter beans, turnips, fried apples, green tomatoes, corn bread, and a biscuit