Author: Sponsored Post

Sponsored

Dixie Bones Restaurant Market Report: Cornbread in cast iron, 12 even slices, and a mixed bag on prices

By Sponsored Post

Dixie Bones in Woodbridge is adding a behind-the-scenes kitchen segment to its weekly market reports. The first looks at how the restaurant makes cornbread.

Nelson Head, owner and founder, describes the process in a Facebook video. Beatrice cracks fresh eggs into a mix of cornmeal, flour, butter, buttermilk and animal fat. She pours the batter into hot cast iron skillets and bakes it until risen and golden brown. Lexi cuts each round into 12 equal slices so Catherine can remove one on order and Bridget can take it to the table. Head also noted a mixed bag on last week’s wholesale prices: chicken and beef fell, while butter, buttermilk, sour cream, cabbage and Idaho potatoes rose.

Go to Dixie Bones Restaurant Market Report: Cornbread in cast iron, 12 even slices, and a mixed bag on prices Read more
Sponsored

Dixie Bones Restaurant Market Report: October 13, 2026 – Who Says Pigs Can’t Fly? Our Wings Sure Do.

By Sponsored Post

Nelson Head, owner and founder of Dixie Bones BBQ in Woodbridge, Virginia, tracks wholesale prices each week so menu prices can stay as fair as possible.

Who says pigs can’t fly? Well, maybe they can’t, but our wings sure do. We marinate them in our secret rub, smoke them over hickory logs in our pit—after all, we are a southern barbecue place—then fry them in healthy beef tallow just before serving to crisp the skins and toss them in mild or spicy barbecue sauce.

Go to Dixie Bones Restaurant Market Report: October 13, 2026 – Who Says Pigs Can’t Fly? Our Wings Sure Do. Read more
Sponsored

Dixie Bones Restaurant Market Report: September 21, 2026 – That Wall Photo Is Why the Catfish Gets Fried That Way

By Sponsored Post

Nelson Head, owner and founder of Dixie Bones BBQ in Woodbridge, Virginia, tracks wholesale prices each week so menu prices can stay as fair as possible.

The photo on the restaurant wall is not decoration. It is why Dixie Bones fries catfish the old way—cane pole, pliers, and whatever you pulled out of the water yourself. That changed in the 1960s, when TVA scientists showed catfish could be farmed, and the U.S. industry followed. Dixie Bones still uses 100% farm-raised American catfish.

Go to Dixie Bones Restaurant Market Report: September 21, 2026 – That Wall Photo Is Why the Catfish Gets Fried That Way Read more
Sponsored

You Can’t Pull a Fast One on the Kitchen

By Sponsored Post

Nelson Head, owner and founder of Dixie Bones BBQ in Woodbridge, Virginia, tracks wholesale prices each week so menu prices can stay as fair as possible.

Last week a vendor sent regular russets instead of the premium U.S. No. 1 Idahos Dixie Bones had ordered. The boxes looked the same, and the potatoes look alike—but russets bake up mushy, watery, and bland, while Idahos stay firm, meaty, and full of potato flavor. The cooks caught the switch right away, baked one to confirm, and sent all 30 fifty-pound cases back with a polite note: don’t ever try to pull this again.

Go to You Can’t Pull a Fast One on the Kitchen Read more
Sponsored

Dixie Bones Restaurant Market Report: Labor Day, 2026 – Meat Steady; Milk and Idaho Potatoes Up, Cabbage and Red Potatoes Down

By Sponsored Post

Nelson Head, owner and founder of Dixie Bones BBQ in Woodbridge, Virginia, tracks wholesale prices each week so menu prices can stay as fair as possible.

On Labor Day, Head’s thoughts turned to restaurant workers—the people who feed and serve guests when everyone else is off, and who are back at work preparing the next meal when the rest of the world returns to the office. For the last 30 years, he says, it has been an honor and privilege to spend his days and evenings with the people who make Dixie Bones work.

Go to Dixie Bones Restaurant Market Report: Labor Day, 2026 – Meat Steady; Milk and Idaho Potatoes Up, Cabbage and Red Potatoes Down Read more
View More Stories