Cook Book

Goodner’s Greens


One stalk of collard greens
4 cups of beef broth
1 cups pickle juice
2 cups apple cider vinegar
Quarter pound of bacon
2 chopped onions.
Garlic salt
Black pepper
Red pepper flake

You have to clean collard greens. Did you know that? I mean really clean them. I soaked mine in a plastic tub with cool water and apple cider vinegar. I let them sit for an hour before I rinse and  pat each leaf dry. For amazing greens there are no shortcuts. Be ready to spend the day preparing one of the best things you’ve ever eaten.

1. Quarter your half pound of bacon and dice your onion. Throw both into the large pot you intend on cooking your greens. We’re going to start here because rendering the fat from the bacon will help the onions caramelize and add the base of flavor for the greens.

2. Roll your cleaned and dry collards like you’re rolling your own cigarette or sleeping bag (depending on your childhood). Chopping them this way helps them cook evenly while also preserving texture.

3. Once your onions begin to caramelize and your bacon is right before crispy, add in your chopped greens little by little allowing the first handful to wilt before the next.

4. Add in the beef stock. Add in the pickle juice. Add in the apple cider vinegar and season. I liberally seasoned these with black pepper, salt, garlic salt, and red pepper flakes.

5. Let these guys cool! I mean, like, for at least 2 hours and any time you can add will only increase the flavor. I recommend 4. The key is adding more liquid as needed. Over time the remaining liquid will turn into a rich broth. 

Cook Book

Goodner’s Jerk Chicken


3-5 Boneless Chicken Thighs

2 cups Pickle Juice

2 cups Buttermilk

¼ cup Mustard

Walkerswood Jerk Chicken seasoning

The brine of pickle juice and buttermilk is something I do for every piece of chicken I make if time allows. You know that “chik fil a” something that you taste in all of their sandwiches? It’s pickle juice. 

1. Combine pickle juice with buttermilk and pour over chicken. I used boneless chicken thighs here because leftovers make excellent sandwiches, but this works well with any cut you’d like. Grilling time will vary.  Brining for at least 24hrs for best results but 3-4 hours also yield amazing results. The point is – always do this.

2. Take the chicken out of the brine and pat dry. Then toss in the Walkerswood Jerk seasoning and mustard. Unless your family is Jamaican and you have an incredible recipe, the LC Walkerswood is the one you want.

3. Grill the chicken. This is a quick process. If your grill is heated properly, it’s a ten min process. Once you can pull it to the side and see no pink in the center, it’s done. The brine also adds a little moisture safety net that offers a little protection from over cooking.