Y’all Kitchen & Provisions

Y’all Kitchen & Provisions Y’all Kitchen & Provisions: chef tips + weeknight recipes with Chef Josh McGee. Based in Winston-Salem, NC. Food, flavor, community.

09/03/2026

If you’ve never poured black coffee into ham drippings, welcome to red eye gravy. ☕🥓

No cream. No packet. Just an old-school Southern gravy built from drippings, coffee, flour, and black pepper.

Red Eye Gravy
Cooked country ham or bacon drippings
2 cups black coffee
1 Tbsp all-purpose flour
1 tsp black pepper

Deglaze the drippings with coffee. Add the flour and cook until the raw flour taste is gone. Add more coffee if it gets too thick, stir in the black pepper, and keep cooking until you can drag a wooden spoon through the gravy and the line holds for about three seconds.

Biscuits, ham, grits…what are you putting it on first?

Save this one for the next time breakfast needs a little Southern history with it.

08/27/2026

Back-to-school dinner does not need to become a whole damn project. 🌮

These beef enchiladas are ground beef, tortillas, enchilada sauce, sour cream, onion, cheese, and the usual suspects from the spice cabinet.

Brown it. Sauce it. Roll it. Cheese it. Bake it. Dinner.

What you’ll need:
2 lbs ground beef
Garlic powder, paprika, sea salt, black pepper + oregano
Tortillas
Enchilada sauce
Sour cream
Half & half
Diced onion
Shredded cheese

Bake at 375° for about 35 minutes.

Save this one for the night everybody asks what’s for dinner at the exact same time.

08/20/2026

Pesto has been hogging basil long enough. 🌿

Here are 3 ways to put that fresh basil to work:

1. Compound Butter
• 1 stick softened unsalted butter
• 2 cloves garlic, minced
• Handful of chopped basil
• Dash of sea salt

Mix together and roll in parchment paper.

2. Basil Vinaigrette
• Handful of basil
• 2 whole garlic cloves
• 2 Tbsp Dijon mustard
• Several dashes red wine vinegar
• 2 Tbsp honey
• Dash of sea salt
• Dash of black pepper
• 2 cups olive oil

Blend everything except the olive oil, then slowly add the oil. Josh puts his Vitamix to work for this one.

3. Basil Bourbon Cocktail
• A few basil leaves
• ½ oz lemon juice
• 1 oz simple syrup
• 2 oz bourbon
• Ice

Muddle the basil, lemon juice, and simple syrup. Add bourbon and ice.

Josh’s bourbon pick: Woodford Reserve. 🥃

Which one are you making first?

08/15/2026

Back-to-school dinner should not require a parent-teacher conference with your kitchen. 🍝

This Chicken Ricotta is the kind of weeknight dinner we need right now: crispy chicken, plenty of sauce, creamy ricotta, and pasta to bring the whole thing home.

Easy enough for a school night. Good enough that nobody has to pretend they’re excited about another sandwich.

Save this one for the next “what the hell are we eating tonight?” emergency.

Sometimes y’all truly have to get off the grid for there to be progress. We can’t wait to show you what is coming this ...
08/05/2026

Sometimes y’all truly have to get off the grid for there to be progress. We can’t wait to show you what is coming this fall! Night y’all!

07/21/2026

“Season high” doesn’t mean get fancy.

It means stop dumping your seasoning in one spot like a caveman.

Chef Josh shows why seasoning from higher up gives you a more even coat and better flavor across the whole cut.

Watch the full pork butt braising tutorial on YouTube:

07/14/2026

That vinegar bite in Eastern NC BBQ didn’t show up for decoration.

Chef Josh breaks down how apple cider vinegar became part of Southern barbecue history, from helping preserve meat before refrigeration to keeping that sharp Carolina flavor alive today.

It’s tangy, practical, old-school, and a whole lot more than just “sauce.”

Watch the full pork butt braising tutorial on YouTube:

07/07/2026

BBQ rub doesn’t need 14 mystery powders and a prayer.

Chef Josh keeps this pork butt seasoning simple: sea salt, black pepper, smoked paprika, garlic powder, dried parsley, and dried oregano.

It’s a quick way to build real flavor before the pork ever hits the pot.

Watch the full pork butt braising tutorial on YouTube:

06/30/2026

Hot as hell outside. No smoker. Still want BBQ-style pork?

Braise the pork butt.

That’s Chef Josh’s move for turning a tough cut into something tender, juicy, and worth eating without standing outside babysitting smoke all day.

Watch the full pork butt braising tutorial on YouTube:

Address

500 West Fifth Street, Suite 400
Winston-Salem, NC
27101

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 9am - 5pm

Website

Alerts

Be the first to know and let us send you an email when Y’all Kitchen & Provisions posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Y’all Kitchen & Provisions:

Shortcuts

Share

Category