1 teaspoon crushed red pepper 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon granulated garlic 1 teaspoon minced garlic 1 teaspoon kosher salt 1/4 cup … Continue reading
Tom
Trimmed fat from the almost 10 lb. butt and ended up with a large loose flat and the point. Rubbed it with 5POGS. Put it into the 250-degree preheated MES with the ChefMasters pellets smoking in the Amazen tray. Corn on the … Continue reading
7/29/2018 – This was a great meal that provided equally great leftovers for many meals. It was inspired by the Shrimp Etouffee recipe in our copy of Treebeard’s cookbook on page 208. The idea is to prepare the blackened catfish … Continue reading
Did not start this early as usual so raised the MES temp to 260 and let it roll. Butt was cleaned of a lot of fat and ended up in two thin slab, rubbed liberally with 5POGS. 1:00 PM – Put … Continue reading
7/8/2018 – Inspired by Marcela Valladolid here. The loaf turned out a bit spicy for Mary but fine for Tom. Good flavor and the chunky texture of the chorizo made for a nice chewy entree. … Continue reading
7/7/2018 – Our first BBQ’ed Shrimp attempt turned out great. It was inspired by Mr. B’s Bistro at http://www.mrbsbistro.com/recipes_shrimp.php Mary loved it insisting I take the photo as it was so good. I thought it needed more kick but that was maybe … Continue reading
7/7/2018 – Boiled heads from 7 lbs. of mixed shrimp from Kemah and added spices inspired by Kit Whol’s recipe on page 83 of our copy of her book titled New Orleans Classic Seafood. Ingredients Heads from 7 lbs of … Continue reading
7/3/2018 – This smoke went very different as the MES quit heating about 2 hours in. So moved it to the Weber Kettle to finish and it turned out very good. The butt and 3 small tasso pieces were rubbed … Continue reading
7/2/2018 – Dry-brined a 1-1/2″ thick Prime Steak from HEB 48 hours ago. This reverse sear turned out great largely due to a good Prime steak. Pulled from refer an hour ahead to warm a bit and to add a good … Continue reading
Made this June 27, 2018, and it had great flavor and texture. Inspired by the recipe here. Mary loved it and therefore it is a tagged a Favorite. Finished the leftovers on the 30th and it reheated and tasted great. … Continue reading