Comans enjoys cooking for the family

Grant Comans grew up in a household where good food was a nightly tradition, thanks to a family full of talented cooks.

His grandmother, in particular, was known for her soul food dishes like fried pork chops and fresh turnip and collard greens for supper. His parents also played a big role in shaping his love for food by founding the Burger Barn in Sebastopol 30 years ago.

“I was always involved, even as a kid sitting outside with the guys grilling—cooking was our hobby,” Comans said.

Comans is married to Kathryn Comans, a physical therapist at Neshoba General. Together, they have two children, Emery Lee and William. They attend Rocky Hill Church of God in Sebastopol, where he plays guitar as part of the worship team.

“My kids love what they call ‘deer nuggets,’ which is deer tenderloin fried,” he said. “My daughter and my son have both asked for that for their birthdays—it’s a hit.”

Comans works as the branch manager and assistant vice president at The Citizens Bank main branch downtown, where his love for cooking extends to the workplace. The bank recently added a smoker, which they use to feed first responders at the end of each quarter.

Comans said he specializes in grilled and smoked dishes, but his go-to comfort meal at home is hamburger steak with homemade gravy and mashed potatoes.

Breakfast is another favorite, especially when it includes his homemade biscuits with tomato gravy. He also loves making chicken Alfredo with penne noodles and his own creamy Alfredo sauce.

Comans said he enjoys getting together with friends to cook and has participated in Drew Breland’s cook-off at the Neshoba County Fair, showcasing his smoked ribs, brisket, and Boston butt. While he didn’t compete this year, Comans previously won the cook-off three years in a row.

“Any of my friends will say that I’m my own worst critic,” he said.

Among his most-requested dishes are grilled wings with Asian zing sauce inspired by Buffalo Wild Wings and hibachi-style meals cooked on a Blackstone grill.

“I’m a big believer in Scottie Chunn’s Pickn’ N Grilln’ BBQ Rub and Banjo Dust that they sell in Vowell’s and other places local to Philadelphia,” Comans said. “We’ve won competitions using some of those rubs—and they’re fantastic.”

For aspiring cooks, Comans’ advice is to invest in a meat thermometer. He said it’s the key to perfecting thick cuts of pork chops and chicken on the grill or smoker.

For Comans, the true reward of cooking is seeing the joy on people’s faces when they take a bite. Outside the kitchen, he loves hunting with his children and playing guitar and singing at church.

BACON BOURBON JAM

Small pack of bacon, cut up

2 sweet onions, diced

1 clove garlic, minced

Scottie Chunn’s Pickin’ N Grillin’ BBQ Rub

1 heaping cup of brown sugar

1/3 cup apple cider vinegar

1/2 cup bourbon

In a skillet over medium heat, cook the cut-up bacon until almost done but not crispy. Remove the bacon, leaving some grease in the skillet. Add diced onions and minced garlic, cooking until soft.

Add some of Scotty Chunn’s BBQ Rub to taste. Return the bacon to the skillet. Stir in the brown sugar, apple cider vinegar, and bourbon.

Simmer on low heat, stirring occasionally, for 45 minutes to an hour until the mixture thickens and caramelizes. Spoon the jam onto a grilled burger or store in a jar to use on biscuits the next morning.

CHICKEN ALFREDO

3 boneless, skinless chicken breasts

Italian dressing

Cavender’s seasoning

1 1/2 cups whole milk

2 cloves garlic, minced (or garlic powder for ease)

1 stick unsalted butter

1 cup heavy cream

1 cup freshly grated Parmesan

Freshly ground black pepper

Freshly chopped parsley (for garnish)

Marinate the chicken breasts in Italian dressing for an hour, then season with Cavender’s seasoning. Grill the chicken breasts to an internal temperature of 165°. You can also cook the chicken in a skillet with olive oil if you prefer.

Remove the chicken from the grill and set aside. In a separate skillet, melt the butter over medium heat. Add minced garlic (or garlic powder) and cook until fragrant. Pour in the whole milk and heavy cream and bring to a simmer (don’t boil).

Stir in the grated Parmesan and season with black pepper. Slice the grilled chicken and add it to the sauce. Garnish with fresh parsley before serving.