The Juke Joint Kitchen

14/01/2026

Oven-baked wings done right.
Bad Byron’s Butt rub.
Blues Hog glaze.
Sticky, smoky, no shortcuts. 🍗🔥

01/01/2026

There’s a reason this sauce wins awards.
Blues Hog Original— bringing that sweet, tangy, sticky finish.
Sometimes you don’t need to reinvent the wheel , just cook it right 👊🔥

23/12/2025

Hellhound Orange Bourbon Holiday Ham 🐺🔥
Sticky, smoky, sweet heat.
Cooked slow. Glazed hard.
Big flavours for cold nights.

21/12/2025

I’ve never been much of a baker…

Peach cobbler. Straight from the oven. Golden, jammy, and unapologetically comforting 🍑🔥
Deep South to the Shires.

15/12/2025

Whole pork belly.
Ribs and burnt ends — no shortcuts.
From Herefordshire to the smoke.

14/12/2025

08/12/2025

A shoulder from Gladwins…
a little heat… a little patience…
and the blues did the rest.

Gravy Yard Burnt Ends -
GOAF, through and through.

06/12/2025

Hey everyone, I’m not posting this for likes or anything - just wanted to share a bit of my story and where The Juke Joint idea really comes from. 🤝

I started out in food - kitchens, and a game farm/butchery where I learned to work with real ingredients from day one. That’s where I was taught how to dress poultry properly, Michael Paul Dundee.
I trained as a chef, moved into bars and nightclubs, and funnily enough it was painting the club in the day and managing it at night that pushed me into running my own decorating business.

Decorating became the career… but food never stopped calling.

A few years ago I did an Ancestry DNA test.
We always knew my dad’s father was an American GI in WWII, but he returned to the States and the trail went cold. The DNA results connected me to a whole family in Tennessee - musicians, blues players, proper roots. I even found old photos going back generations. 🎸

Suddenly it made sense why I’ve always been drawn to blues music - listening, learning, performing. And it got me thinking about the food my American family would’ve eaten, and how naturally I was already cooking those Southern flavours.

That mix of Southern food, Hill Country blues, and a bit of Tennessee heritage is what sparked The Juke Joint Kitchen.

A full-circle moment - back to the food I started with, inspired by the music and the family I never knew I had.

The Juke Joint Kitchen - Deep South to the Shires. 🔥

06/12/2025

Caldwell Cornbread Gravy Dippers — the R&D that keeps on giving.
Crispy golden cornbread bites, dipped in that deep-south pepper gravy…
Simple. Addictive. Juke Joint approved. 🤝🔥

01/12/2025

BURNT ENDS.
The Final Form of Brisket.
Cubed. Caramelised. Baptised in smoke and heat.
The moment the bark meets glory. 🔥🐄

01/12/2025

Brisket — Low & Slow.
From raw to bark to wobble. The full journey. 🔥🐄

22/11/2025

Quick, creamy, smoky.
This is Creek Sauce — the Juke Joint way 🔥🍗

Mayo
Hot sauce
Smoked paprika
Garlic powder
Onion powder
Black pepper
Lemon

Perfect with Southern fried Creek chicken & bacon.
Proper Deep South meets Shires soul 🤘🎸