Bob Woodall is back in the stunt kitchen with the Wok Man, Wiley McNeil—and this time, the disc pan earns its keep. Wiley calls this one El Gordo, an upcycled John Deere plow disc he dug out of a fence row, big enough to sear a mess of smoked pork chops from Selwiga Meat Company up in Headland, Alabama. Add fresh mustard and turnip greens, strawberry sweet onions, and a skillet of jalapeño-cheddar cornbread, and you’ve got a plate two country boys would call home.

When Bob Woodall fires up The Galley with his buddy Wiley McNeil—better known around town as the “Wok Man”—you know something good is headed for the plate. Wiley’s cooking apparatus began its life as a John Deere disc pan, and the clever rig steadying it over the flame came off a vehicle. Together the two home cooks turn a batch of fresh Henry County quail and a handful of simple garden vegetables into something Bob can only call beautiful. This is humble food, done right, by two guys who plainly love the work. Come see how it comes together.

Get ready to fry up some Southern charm with Bob Woodall! Join Bob as he channels his grandma’s kitchen wisdom, turning chicken into crispy, juicy perfection—plus, he’s got a few secrets for those golden double-fried fries that’ll have your guests begging for seconds. From “lizards and gizzards” to perfectly cooked thighs, this video is packed with tips, laughs, and a whole lot of flavor. Warning: watching may cause sudden cravings for fried food!

Join Bob Woodall as he takes you through a delightful journey of cooking white peas, seasoned with humor and family memories. From hog jowl to heirloom Tupperware, Bob shares his secret tips and a love for celery leaves you never knew you needed. It’s all about flavor, fun, and a pinch of nostalgia in this cooking demonstration. Catch this heartwarming and belly-filling episode exclusively on The Galley – where food and laughter are always on the menu!

Join Bob Woodall and Orran Scruggs in The Galley as they embark on a hilarious culinary adventure, transforming Aunt Katie’s Dothan, Alabama-grown eggplants into a masterpiece. With lemons as their secret weapon and improvisation skills that might make you rethink your kitchen tools, this dynamic duo promises a cooking experience filled with laughter, unexpected tips, and mouthwatering results. Ready for some kitchen comedy? Don’t miss this eggplant extravaganza that’s anything but ordinary!

Join Bob Woodall in The Galley for a quick, delightful tutorial on making the perfect creamed sweet corn. Using fresh corn from the farmer’s market and a cherished black iron skillet, Bob shares his simple yet effective method. He expertly balances butter, salt, pepper, and a hint of lemon for a rich, flavorful dish. This recipe is a must for anyone looking to master a Traditional Southern Dish!

Join Bob Woodall and Orran Scruggs in The Galley for a vibrant cooking adventure! Discover how to elevate the humble black beans and rice into a culinary masterpiece. With their infectious enthusiasm and unique tips, like using colorful peppers and a secret seasoning, this duo turns a simple dish into an irresistible, flavor-packed feast. Fun, educational, and mouth-wateringly delicious – this is a cooking show you don’t want to miss!

Dive into a culinary adventure with our charming cook as he transforms humble veggies into a dazzling feast! Join Bob Woodall and witness the magic of okra, zucchini, yellow squash, and green beans, seasoned with wit and sizzle. It’s not just about the chop and char—it’s a kitchen comedy that’ll teach, tantalize, and tickle your funny bone!

Grab your skewers, veggies and favorite meat! Bob Woodall is showing you how to make kabobs on the grill. These simple ingredients and humble seasonings will leave your mouth watering and hands reaching for more. These chicken kabobs can be substituted for beef or pork and the veggies are up to you! There’s no rules. Just stick ’em and grill ’em…only on The Galley dock.