So what is “Country Ham”?

According to that there internet and some AI, country ham is described as a Southern dish of heavily salted pork that's cured, smoked, and hung to dry for months. The result is a salty, rich-flavored ham with a deep mahogany color. Country ham can be aged for years and is often associated with the cuisine of the Southern United States.

Ok. Heard. So I plotted a general route and jumped in our “battle van” and headed south.

You really can't go wrong with ranch, cheddar, and bacon, and this chicken is no exception. We advise piling it high on potato rolls, but it'd also be great as a dip, in lettuce wraps, or straight from the Instant Pot; the possibilities are endless!

This one made it’s debut to our “clothesline specials” the weekend of July 31st, 2021. With great local summer squash and zucchini coming into season here in Ohio, We decided to bring out this classic.

This recipe was a product of the pandemic. We decided once and for all to have the biscuit cook-off to bear all. Our oldest son, Max was the winner with this amazing, flaky biscuit.

Comeback sauce is a dipping sauce for fried foods or as a salad dressing in the cuisine of central Mississippi. Similar to remoulade, the base of the sauce consists of mayonnaise and chili sauce (or in our case our house bbq sauce).

Brine is a salt solution made by mixing salt and water, usually about 5 to 8 percent salt by weight. Some recipes include sugar and other ingredients to add flavor to the meat being brined, but a basic brine is a salt-water solution.1 gallon vegetable broth

Red slaw is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of "Lexington style" North Carolina barbecue.

I grew up on a small farm in Ohio. Mom and Dad raised hundreds of chickens and rabbits, a few goats, several acres of potatoes and whatever Mom and I grew in a small garden. We didn’t have much, but we had everything we needed. This dish reminds me of the simple things my Mom would fix for supper. Braised meats in gravy served over a starch. Usually mashed potatoes or egg noodles, or even slices of bread. My Dad was never fond of rice, that’s something I learned to love in Charleston.