Archive for the 'cooking' Category


Monday, April 20th, 2009

A gallon freezer bag full of falafel balls. Click photo to enlarge. Here’s the latest from the southchild kitchen: Yummy, yummy falafels. Here are the steps with details: 1. Soak a one pound bag (2 cups) of dried garbanzo beans 24-36 hours. Details: Pour a one pound bag of dried beans onto a cookie sheet, […]

Spring means Barbecue!

Sunday, March 25th, 2007

Last September, we revealed this secret barbecue recipe for the best damned southern pork barbecue you will ever eat. In the intervening winter months, we’ve grilled plenty of dogs, burgers, steaks and chicken, but the only new grill recipe we’ve developed is an amazing brine-smoked turkey. But that’s another column. Spring is in full bloom […]

Pork Barbecue, Georgia Style

Wednesday, September 6th, 2006

Here’s the latest installment from “The Southchild Cookbook”: Georgia-style, Southern Pork Barbecue. There are many, famous styles of barbecue across this great nation, each with it’s own meat, style of cooking, rubs and sauces. Texas is known for its beef briskets, Kansas for its sweet sauces, South Carolina for its mustard-based sauces, and so on. […]


Thursday, May 12th, 2005

Kroger Alert: Prime Pork on Sale. Kroger has 3-6 pound pork loins on sale for $1.99 a pound Stay tuned for the following recipes: Smoked loin. Healthy, delicious barbecue. Stir-fry. At half the price, the flavor of pork loin beats chicken breast every time.

Smoked Pork Pictures

Thursday, May 5th, 2005

A couple of weeks ago, I smoked another 5 pound pork loin in my charcoal grill/smoker. This time I used green apple wood (cut earlier in the day) over hot charcoal for abundant, sweet smoke. The meat was marinated in lemon juice and a small bit of leftover salsa and doused on all sides with […]

Kung Pao

Wednesday, April 27th, 2005

An essence of chili, ginger, garlic with peppers and peanuts, Kung Pao mixes hot and spicy with vinegar, soy and sweet into a uniquely delicious Chinese dish.

Spicy, grilled chicken

Saturday, April 16th, 2005

Here’s an easy recipe I’ve developed for making flavorful and moderately spicy grilled chicken. You can use any part of the chicken you like (or have): legs, wings or boneless breasts and thighs. The chicken is wonderful grilled on your charcoal smoker, gas grill or even on a cast-iron grill on the stovetop (my personal […]

Baked and Smoked Pork Loin

Saturday, March 12th, 2005

Whole, boneless pork loin is a succulent, and expensive, piece of meat. Fortunately, I caught the whole 4-5 pound loins on sale recently and have a baked and smoked recipe to share. Baked pork loin Take a 1.5-2 pound chunk of pork loin and place in a small casserole or bread pan. Liberally cover the […]

cooking collards, southern style

Sunday, February 27th, 2005

Yesterday, before the rain arrived, I pulled up the last of my row of Fall/Winter collard plants. For about one dollars worth of seed, I grew eighty feet of these hardy and tasty plants, and my family and friends have enjoyed the succulent leaves continuously since October. Even with temperatures in the mid-teen’s, these plants […]