Modern Southern Cook

Okay, I admit it; I am typically an impatient griller. Normally I let my husband man the grill when it comes to anything beyond burgers and dogs or I end up charcoaling the meat, not a good thing! However, all of that changed tonight! When deciding on what to have for dinner, I looked to the freezer to see what was on hand. What I found was a pack of skin-on chicken thighs and legs. That meant it was time for some crispy, juicy BBQ chicken. Because I allowed the meat to cook slowly, barbecue not grill, the result was a crisp skin, melted away fat layer, and extremely juicy meat. It was so good that after dinner I looked at my husband and said "I think this is the best barbecue chicken I have ever made!" You should really give this a try. Even if you do not think you like dark meat, which I am not a big fan of, I really think that this will change your mind.

Ingredients:
Combination of Chicken Legs and Thighs, skin-on
Salt
Vegetable Oil
Choice of BBQ Sauce

1. Preheat grill t…

As fall arrives and the air becomes cooler, it is once again time for the comfort foods of my childhood. For tonight's Sunday dinner, it was time for the slow cooking of a tender pot roast filled with intense flavor and fresh roasted vegetables. This meal is great to entertain friends and family as well as sneak some sweet vegetables into your children, or husband! Since there are only 2 of us in the house, I did a small roast, with enough for leftovers. If you have a larger party, just increase the seasoning and liquid. This is a pretty fool proof meal.

Ingredients:                                   Preheat Oven Temperature: 325 degrees
3 Pound cut of London Broil
3 Medium cloves of Garlic, peeled and thinly sliced
1 Medium Onion, thinly sliced
3 Large Carrots, large chunks
6 Small Red Skin Potatoes, quartered
Sea Salt
Fresh Cracked Pepper
1/4 Cup Red Wine
1/4 Cup Worcestershire Sauce
Water
Vegetable Oil

1. Heat a Dutch Oven over medium high heat with just enough oil to lightly c…