St. Louis Style Ribs

Ribs dry rubbed with Garwell's TM before going in the smoker. My Sous Chef Bradwell makes this killer blackberry BBQ sauce that goes onto these ribs after being in the smoker for 14 hours. They come out with a awesome smoke line, and just fall off the bones.

Anson Mills Grits

Anson Mills Grits are the only grits that we use at Soby's . If you have never had them you have missed out. They are the creamiest and most full bodied grits I have ever tasted. Gleen Roberts sold all his possessions and started up Anson Mills in a old warehouse in Columbia in 1998. A few years earlier he had found the old Carolina mill corn in a bootleggers field near Dillion South Carolina. It was a corn used for milling dating back to the late 1600's. Check them out under Soby's links.

Early South Carolina Peaches

Peaches are the one single fruit that can keep me awake at night in early spring. Early spring is a nail biting time for South Carolina peach growers and chef's. Last year over 80-90% of SC peaches where lost due to a late Easter frost. South Carolina peaches are in my opinion the best in the world. Yes I said it . But this year is going to be a great comeback year for these sweet southern jewels. Like pork you will see me write a lot about peaches over the next few months. Here a few from Barnwell South Carolina.

Jeff Isbell's Produce

Jeff Isbell has always been synonymous with heirloom tomatoes. This past year he purchased a good size plot of land in Easley about 15 minutes from Soby's. He is now able to supply
me with spring greens ,carrots, and radish's. Here's some beautiful Easter egg radishes and carrots. Picked this morning and served this evening. As I like to say "thousands of miles fresher"

Carl's Chunk of Chooclate Cake

Carl has been asking Teryi the Pastry Chef for a giant slab of chocolate cake.  Teryi took it even further, she paired it with a shot of ice milk and a chocolate straw.

Tamworth Pigs

Pork getting happy in the smoker!!!!!!!

For the last week I have been on pins and needles with excitment about my Heritage Tamworth Pork coming. It was raised about 30 miles from the restaurant near Pauline SC. I have been working with the Upstate Farmers Allince. It's a sustainable Co-op of local farmers. 

Road Trip

This past week has been busy for us. Joey (that guy) Pearson and I headed to Atlanta for the Southern Foods Show. We made a few stops but I wanted to tell about one place we ate that was unbelievable. Scott Peacock's Watershed in Decatur GA  is  bar none, Here is the Grits and Pullman Plank. Joey and I both took advantage of Tuesday's Fried Chicken Night. 

Crispy Fried Ashley Farms Chicken

It's a 48 hour process before we fry it.  It's soaked in  brine for 24 hours then soaked in  buttermilk for 24 hours.  Served with smoked cheddar mash, broccolini,and tomato gravy

Pork Fat Rules!!!!!

I hope you like pork because I've never met a pig I din't like.

Shaun

Welcome to the Soby's Kitchen Blog.

I've wanted to start a kitchen blog for a long time. It has finally happened. I will be posting photo's all the time. And any new ideas that emerge from the Dark Knights. ( AKA Soby's Kitchen Team)

This is just a weekend's worth of meatloaf getting ready for the oven.