With the rising popularity of the “Farm to Table” movement and along side it star chefs like Sean Brock, Kevin Gillespie, and John Besh all promoting the concept in different ways, their influences have started to change the way I utilize local ingredients at home. Mostly it means considering a broader scope of fresh, seasonal, ingredients and trying to utilize as much of it as possible without waste. Learning to cook seasonally and locally has Southerners really considering our roots and a return to a society based around knowing and understanding where our food comes from, and if possible meeting the person responsible for producing it. Thinking about all this and the holidays inspired me to explore a Roasted Leg of Lamb for a nice change of pace.
Tag Archives: Roast
I’ve been working on new Sweet Tea delivery systems and decided it was time to explore brines for my birds. It was a beautiful idea for two great reasons, the first being brining a chicken will help prevent it from drying out during the roasting process and two it will help introduce some great flavor and character to the meat. Besides everyone loves chicken right? Get ready for some super moist Sweet Tea Chicken born in the South that is ready over night.