Y'all the Fixins'

Y'all the Fixins' 📍 Alabama-based | Southern plates & skillet secrets 🍗🥧Porch-swing recipes daily

Smoked chicken leg quarters, Alabama white sauce, and cast iron green beans… all made with no seed oils, no preservative...
05/18/2025

Smoked chicken leg quarters, Alabama white sauce, and cast iron green beans… all made with no seed oils, no preservatives, and no artificial colorizing or flavors.

Just real food, real smoke, and Southern flavor done the clean way — the way it used to be.

If you’re tired of junk in your food, pull up a chair. We’re fixin’ to eat good and eat clean.

Save this recipe and tag us if you make it!


Ingredients

For the Chicken:
• 4 bone-in, skin-on chicken leg quarters
• 2 tbsp melted butter or ghee
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp cayenne (optional)

For the Alabama White Sauce:
• ½ cup mayo (homemade or clean oil-based like Primal Kitchen — NO seed oils)
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tbsp prepared horseradish (no additives)
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• Salt & pepper to taste

For the Cast Iron Green Beans:
• 1 lb fresh green beans, trimmed
• 1 tbsp butter or bacon drippings
• ½ yellow onion, thinly sliced
• 2 cloves garlic, minced
• Salt & black pepper to taste

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Instructions
1. Preheat your smoker to 250°F.

2. Pat the chicken dry. Brush with melted butter and season with all dry spices.
3. Place chicken in the smoker and cook for 2–2.5 hours until internal temp reaches 175°F.
4. For crispy skin, finish on a hot grill or under the broiler for 3–5 minutes. Let rest 5 minutes.

To Make the White Sauce:
1. Mix all ingredients in a bowl and chill for at least 30 minutes.

2. Stir before serving. It gets better the longer it sits.

To Make the Green Beans:
1. Heat a cast iron skillet over medium-high heat.

2. Add butter or bacon drippings, then toss in sliced onions. Sauté until translucent.

3. Add green beans and cook for 6–8 minutes, stirring occasionally. Add garlic in the last 2 minutes.
4. Season to taste and serve hot.

Today, we’re tipping our hats and raising our forks to the ones who taught us how to stir love into every pot — Mommas.T...
05/11/2025

Today, we’re tipping our hats and raising our forks to the ones who taught us how to stir love into every pot — Mommas.

The ones who knew when we needed a second helping… or just a second hug.

The ones who made Sunday supper feel like a sacred tradition.
Who passed down more than just recipes — but stories, strength, and soul.

To the mommas still with us, and the ones watching over us from heaven’s kitchen —
thank you for every meal, every memory, and every ounce of comfort.

Y’all made home taste like love.

Happy Mother’s Day from Y’all the Fixins.

SMOTHERED PORK CHOPS WITH CREAM GRAVYThis is down-home comfort—bone-in pork chops seared in beef tallow and smothered in...
05/11/2025

SMOTHERED PORK CHOPS WITH CREAM GRAVY
This is down-home comfort—bone-in pork chops seared in beef tallow and smothered in a slow-simmered cream gravy made with real whole milk, no seed oils, and nothing artificial. Serve over mashed potatoes or buttered rice for the kind of supper that brings folks back to the table.

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INGREDIENTS
For the Pork Chops:
• 4 thick-cut bone-in pork chops (¾ to 1 inch)
• 1 tsp Redmond’s real salt (or sea salt)
• ½ tsp cracked black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ cup organic all-purpose flour (for dredging)
• 2 tbsp grass-fed beef tallow (or pastured bacon grease)

For the Gravy:
• 2 tbsp reserved tallow/drippings from skillet
• 2 tbsp reserved seasoned flour
• 2 cups raw or whole milk (room temp)
• ½ tsp black pepper (fresh cracked)
• Pinch of sea salt to taste
• Optional: 1 tsp homemade bone broth concentrate or bouillon for added depth

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INSTRUCTIONS
1. Pat dry the chops and season both sides generously with salt, pepper, paprika, garlic, and onion powder.
2. Lightly dredge each chop in flour. Set 2 tbsp of that flour aside for your gravy later.
3. Heat beef tallow in a large cast iron skillet over medium heat. Once hot, sear pork chops 3–4 minutes per side until beautifully golden. Remove and set aside.
4. Add 2 tbsp of fat and 2 tbsp reserved flour to the skillet. Whisk constantly for 1–2 minutes to make a roux.
5. Slowly pour in the milk, whisking to keep it smooth. Let simmer 5–7 minutes until thickened. Season with black pepper and a pinch of salt to taste.
6. Return chops to the skillet, nestle into the gravy, cover, and reduce to low. Simmer 20–25 minutes or until the chops are fork-tender.
7. Serve with mashed potatoes, roasted veggies, or even a skillet biscuit. Spoon that gravy right over the top.

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BUTTERMILK SKILLET BISCUITSFluffy, golden, and baked right in cast iron — these biscuits are pure Southern comfort. Just...
05/11/2025

BUTTERMILK SKILLET BISCUITS
Fluffy, golden, and baked right in cast iron — these biscuits are pure Southern comfort. Just like Nanny made ’em.

INGREDIENTS:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ¼ tsp baking soda
• ¾ tsp salt
• 6 tbsp cold unsalted butter (cubed)
• ¾ to 1 cup full-fat buttermilk
• 1 tbsp melted butter (for brushing)
• Optional: 1 tsp sugar for a touch of sweetness

INSTRUCTIONS:
1. Preheat oven to 450°F and place a 10-inch cast iron skillet inside to heat.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in cold butter using a pastry cutter or your fingertips until crumbly with pea-sized pieces.
4. Pour in ¾ cup buttermilk and mix until just combined. Add more if dough is too dry—stop when it’s shaggy, not sticky.
5. Turn dough out onto a floured surface. Pat into a 1-inch thick slab. Fold it in half, pat again, and repeat once for flakiness.
6. Cut out biscuits with a floured cutter (don’t twist!). Carefully remove the hot skillet, lightly grease it, and place biscuits inside with sides touching.
7. Bake for 12–15 minutes until golden brown on top.
8. Brush with melted butter right out of the oven and serve warm!

TIP: You can freeze the raw, cut biscuits and bake straight from frozen—just add 2–3 extra minutes to the bake time.

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Welcome to Y’all the Fixins’ — where Southern cookin’ meets memory.If your granny’s cornbread could talk, it’d probably ...
05/11/2025

Welcome to Y’all the Fixins’ — where Southern cookin’ meets memory.
If your granny’s cornbread could talk, it’d probably sound like us.

We’re serving up heirloom recipes, cast iron classics, and all the flavors that feel like home. Whether you’re here for butter, biscuits, or just a little nostalgia—pull up a chair.

Tell us: What Southern dish brings you back?

GRANNY’S CAST IRON CORNBREAD“Golden, buttery, and never a crumb left behind.”Ingredients: • 1 ½ cups stone-ground cornme...
05/11/2025

GRANNY’S CAST IRON CORNBREAD

“Golden, buttery, and never a crumb left behind.”

Ingredients:
• 1 ½ cups stone-ground cornmeal (yellow or white)
• ½ cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 ¼ cups full-fat buttermilk
• 2 eggs, room temp
• ¼ cup melted butter (plus 1 tbsp for skillet)
• Optional: 1 tsp honey for a touch of sweetness

Instructions:
1. Preheat oven to 425°F.
Place a 10-inch cast iron skillet inside while it heats.
2. In a large bowl, mix:
cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together:
buttermilk, eggs, and melted butter (and honey, if using).
4. Combine wet into dry ingredients—mix just until combined.
(Don’t over-stir; we want it tender.)
5. Carefully remove the hot skillet, drop in 1 tbsp butter, and swirl to coat.
6. Pour batter into the hot skillet—it should sizzle around the edges.
7. Bake for 20–25 minutes or until golden brown and the top springs back.
8. Cool 10 minutes, slice in wedges, and serve with more butter or soup beans. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


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Tuscaloosa, AL
35401-35407, 35485-35487

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