Travelling Shoulders

Knoth’s Amazing Barbecue Followed Me Around the South

It was always there. On the 4th of July, Memorial Day, family reunions—even Thanksgiving and Christmas. We had other food on those occasions, but a genuine hickory-smoked shoulder from Knoth’s was the prized chunk of goodness on the table. The one that made us go “ah.”

Pork Barbecue Sandwich
Pork Barbecue Sandwich

We eagerly gathered around when it was brought in—still wrapped in the white butcher’s paper—hot from the pit. We stood smiling with buns open on our plates. It’s no exaggeration to say we salivated as the paper was unwrapped, finally revealing the crusty brown skin and that Heavenly aroma.

Some wanted a fatty part, some wanted crispy crust, and some only lean. I wanted some of it all. I would grab the tongs and tear off a tender piece of moist pink, then stick some crispy skin and hot fatty parts on top. Drench it all over with half mild sauce and half hot. Mmm, unbeatable.

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Loving My Griswold Cast Iron Cookware

Typical Griswold Logo
Typical Griswold Logo

My love for Griswold cast iron cookware began about 30 years ago. For the longest time I had only the one 6″ skillet. Gradually, it dawned on me that of all my cookware, the Griswold skillet was the one I would grab again and again to cook with.

That first Griswold skillet was seasoned perfectly, so nothing stuck to it. And of course, no other cookware conducts heat as evenly as good cast iron. Whether cooking with gas or electric, I soon learned that all types of Griswold cast iron could be depended on for even cooking. And whether a batch of spaghetti sauce or a large Dutch oven of chili, sticking was never a problem.

Alas, the Griswold Manufacturing Company–an American manufacturer of cast iron home products founded in Erie, Pennsylvania–is no more. It began in 1865 and finally closed in 1957. The company had a world-wide reputation for its high-quality cast iron cookware, which today are collector’s items. A quick search on eBay shows that Griswold items, particular the more desirable or rare ones, can sell for hundreds of dollars each.

Searches at yard sales, flea markets, and such netted me a couple of nice Griswold pieces. But even at estate auctions, people know the value of it and will bid it up. (Unlike many formerly-owned cooking items, the well-seasoned cast iron that has been previously used is prized). It may be difficult to find additional pieces for a reasonable cost. Some say Wagner cast iron is just as good, but I have to disagree.Continue reading

Salad with Overwhelming Flavor

Flavorful summer salad
Salad that bursts with flavor

No more humdrum salads.

Are you tired of the lettuce/tomato/salad dressing routine? You know you should eat healthy salads, but you are sick to death of the boring monotony of most concoctions?

Prepare to be amazed–to have your taste buds rocked. This simple summer salad will virtually explode with flavor in your mouth. I guarantee it.

Take advantage of summer’s bounty–and the awesomeness of fresh tomatoes. Not only delicious, salads of course have the added benefit of being good for you.

Give it a try. I know you’ll love it.

Below are the ingredients for one serving.



10 or 12 fresh cherry tomatoes. (or chunks of regular tomatoes)

1 thin slice of onion–broken into bite size pieces

2 tablespoons of aromatic cheese crumbles–(I prefer Maytag blue or Roquefort, but any blue cheese will suffice. DO NOT skip this ingredient).

1 clove of garlic, finely chopped

3 green olives, sliced

4 walnut halves, broken into small pieces

2 tablespoons of good, high quality olive oil (you can get by with 1 tablespoon)

salt and pepper to taste (easy on the salt as blue cheese and olives are salty)


Simply mix everything in a bowl and eat! Too delicious to describe. Honest.

© Wade Kingston

Key Lime Pie – One of the best pies of summer

Delicious and cool Key Lime Pie
Key Lime Pie

I just returned from a long stay in Florida, where of course I had to try several versions of delightfully cool Key Lime Pie. Key limes are also known as Mexican or West Indian limes. If you can’t find them in your area, substitute bottled Key lime juice. This recipe is modified from the classic one found on many condensed milk and Key lime juice labels. There’s more lime juice in it!

Key Lime Pie Recipe

Makes 8 servings



For crust

  • 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

For filling

  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice


For topping

  • 3/4 cup chilled heavy cream


Make crust:
Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

© Wade Kingston


How I Let The Weather Ruin My Diet

How I let the weather ruin my diet.
Cookies were a big part of my downfall.

How I let the weather ruin my diet is a cautionary tale. I didn’t mean for it to happen, but it did.

I began my new eating plan last July. And I worked hard all summer and fall to achieve my goals. I changed my diet, exercised strenuously, and I saw results. Huge results. By December of 2013 I had lost 55 pounds.

I slimmed down, got healthier, and felt better than I had felt in years. Then winter hit.Continue reading

Best Homemade Chocolate Chip Cookie (So far)

Best homemade chocolate chip cookie

Best homemade chocolate chip cookie
The bottoms gets a nice, even brown crunch to them
Best homemade chocolate chip cookie
Best homemade chocolate chip cookie
Best homemade chocolate chip cookie from the inside
The insides are moist and chewy

I have finally made what I think is the best homemade chocolate chip cookie. At least for me.

If you follow this recipe, just be sure to read it all the way through first. It’s not all that complicated, but it isn’t the same as the one on the chocolate chip packages.

What I like most about them is that they aren’t fat and cake-like. They lie flat and stay kind of gooey inside–like the ones you can get in a roll.

Note the addition of Cream of Tartar. That will help give the cookies that wrinkled appearance on the top.

Also, nuts are optional, but I STRONGLY suggest you include them, particularly English walnuts.

Oven times vary. Check your cookies after 10 minutes.Continue reading

Butter Pecan Cookie is the Bomb

My new favorite cookie has to be this Butter Pecan version. This “egg-less” cookie is light, crunchy, and oh-so-tasty. But a warning: Incredibly addictive!

butter pecan cookie
butter pecan cookie

Here’s a safe bet: These won’t lie around your kitchen for long. I suspect that because of their light and dry crunchiness they would probably keep well for several days or even weeks if properly sealed. Problem is, these didn’t make it past the first 24 hours around here.Continue reading

Navy Bean Soup

navy bean soup
navy bean soup


Delicious navy bean soup is both nourishing and healthy. Though some people add a bit of carrot, I find that makes navy bean soup too sweet-tasting. Each to his own, but here’s my simple recipe.



  • 2 cups navy beans
  • 1 meaty ham bone (or 1/2 to 1 cup of ham bits)
  • 1/2 cup of mashed potatoes (instant will also work)
  • 1 stalk celery, finely chopped
  • 1 clove garlic, chopped
  • 3 yellow onions, chopped
  • 2 tablespoons chopped parsley



  1. Soak beans overnight in three quarts of water. (Alternately, cook beans for one hour, then proceed with the following).
  2. Add ham bone to beans and cook on medium for one hour.
  3. Add remaining ingredients and cook for one hour, or until beans are tender. Remove bone, serve warm.

Delicious as a side dish or a light lunch. Goes well with corn bread.

Note: Don’t leave out the ham bone. It imparts a great deal of flavor, and the small amount of added fat will have a minimum impact on calories.

Also, do NOT salt this soup until it has cooked completely and you have removed the ham bone. There is often enough salt in the ham bone to season it sufficiently.

© Wade Kingston

Chili Mac When Freezes Attack

Chili mac when freezes attack, and it looks like frozen days will be with us for a while. I must have tried about a dozen recipes for chili mac, and I have even made it with whatever ingredients I had on hand.

chili mac when freezes attack 1
chili mac when freezes attack 1

I have substituted fresh tomatoes for the tomato sauce. It gives it an entirely different, but not unwelcome flavor. I have substituted spaghetti noodles when I didn’t have macaroni and the same thing. Still good but a different taste. However you have chili mac, it’s hot, easy, and nourishing.

You can’t ask for much more than a bowl of hot chili mac during these nights of single digits.Continue reading

Cherry Delight with Three Twists

Cherry Delight with ThreeTwists. Most cooks know how to make this cold, creamy, rich dessert. But of course I have to tinker around with recipes until I make them a bit better.  (In my humble opinion, that is).

cherry delight with two twists
cherry delight with three twists


Let me say right off the bat that I’m posting the easy version. But by all means, if you have the time and energy, please make the pie crust yourself. The difference between bought and homemade is night and day. (I’m including the recipe, just in case).

This no-bake pie is a breeze to make. There are three things I do differently from most recipes.Continue reading

Homemade Hot Chocolate

Homemade Hot Chocolate. Mmm, is there anything better during a polar vortex?

homemade hot chocolate mix
homemade hot chocolate mix

Easy to make homemade hot chocolate hits the spot on cold winter’s nights like we are having. Curl up with this delicious and easy hot drink. Blow the steam away, melt a marshmallow or two. Heck, spring will be here soon and it will be time for iced tea.

homemade hot chocolate mix - oh yeah
homemade hot chocolate mix – oh yeah


  • 1 1/2 cups of sugar
  • 1 cup powdered non-dairy creamer
  • 1 cup powdered milk
  • 1 cup cocoa powder






  1. In a food processor (or blender) combine all ingredients.
  2. Mix well (just takes seconds).
  3. Seal and store at room temperature in an airtight container.

To make (one mug):

Add 3 tablespoons of mix and one mug of hot water, stir. Microwave if it needs to be hotter. Marshmallows optional.

Try adding a dash of cinnamon to your hot chocolate for an extra kick. Cinnamon is good for you!

© Wade Kingston


Wade’s Wild Turkey Pecan Pie

Wade’s Wild Turkey Pecan Pie is (of course) one of my favorite pies. It’s a variation on an old southern favorite–the Bourbon Pecan Pie. It’s just that I prefer baking with Wild Turkey bourbon. It’s all-Kentucky, all the time. (Don’t worry–the alcohol burns off in the cooking. You won’t get tipsy if you eat a piece. It does retain the amazing Wild Turkey flavor, though).Continue reading