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At around 3:00 am, the pork shoulders slid off of the small metal rack they were perched upon, and tumbled into the bottom of Mike Bartlett’s homemade smoker. It was a rotisserie-style cooker Marshall’s father brought to life from old cotton gin parts decades before, and we were using it in the 2018 Memphis in May BBQ competition. After three days of non-stop cooking and tending to the fire, our dreams of BBQ Fest domination came crashing down. The pork shoulders were all lying in a pile at the bottom of the smoker. I took facefulls of smoke while fishing...

menu    STARTERS   Sausage and Cheese Plate     14 hp sausages, house chipotle bacon pimento cheese,  pickled vegetables, seasoned saltines    Deep Fried Mushrooms + Eggplant     9  fried mushrooms & eggplant, thyme, garlic dijon sauce, parmesan, chives     ENTRÉES **HP Pimento Cheese to any sandwich +$2     HP Smash Burger     12 two 4oz HP beef patties, American cheese, grilled onions, pickles, mustard, shredded iceberg on brioche bun ( no modifications )    HP Simple Smash Burger     10 two 4oz HP beef patties, meat and cheese only, on a brioche bun    Farmhouse Burger   ...

Your monthly subscription doesn't have to cause you monthly stress, so here are some guides on how to manage your box -   Logging into your profile Head to homeplacepastures.com In the upper right hand corner there will be a circular icon with a person, click that.                Enter in your login info.  If you never confirmed your email address with us, and you're having trouble logging in, don't worry. There is an option below the login that says Having issues managing your subscriptions?Go ahead and click there. You will be guided to a page...

Almost daily I have farmers across the region call and ask, “what did it take to go federal?” or “how much would it cost me to build my own plant?” or “I can’t find anywhere to slaughter and process- how hard would it be for me to do it myself?”. My answer is always the same: do NOT build a slaughterhouse. If you can find a place to slaughter for you, just build a little cutting room with a walk-in cooler and freezer to do your own processing under inspection.  Why do I recommend this? Disclaimer: I’m going to discuss...