Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s. Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share … Continue reading
Tom
5/14/2018 – Tasted the kraut made with green cabbage here and some made with white cabbage here. The white has been aging the longest but both are well past the fermentation stage. The white had been made without Juniper Berries … Continue reading
5/13/2018 – At 5:15 PM while the Franks RedHot Sauce Chicken was smoking I inserted into the MES on the third rack from the top with it running at 250 seven ears of corn. The ears had been sitting out for … Continue reading
5/12/2018 – Decided to dump it as they became very cloudy with white clumps. LIkely due to the serranos being too tall for the pint jar and nearly sticking up out of the brine.
5/13/2018 – This turned out well and was the first batch Mary began to eat every day (after a two-week ferment) as it helped her stomach. It has far less caraway and mustard than the recent ferments.
5/13/2018 – This made a good kraut although it had no caraway seeds or other spices. Began a ferment of white cabbage and grated carrots at a 3:1 ratio. Liked the idea of getting the probiotic value plus the health … Continue reading
5/12/2018, Sunday – Bought a fresh ~8 lb. Smithfield pork butt at HEB for $1.49/lb. No trimming was needed as the fat cap with thin and not even there in places. About 6 PM scored the thin fat cap into … Continue reading
This was an interesting experiment as it is our second smoke with a longer marinate in Frank’s ReHot Sauce and a 24-hour dry brine. It is worth trying again. Not as good as the first time we tried it but … Continue reading
5/6/2019 – This dish was first made on 11/13/2018 but that post was edited to what is below as the changes made it even better. It was very good and is now tagged as a favorite. … Continue reading
REDFISH COURT BOUILLON 1 8 – 10 pound redfish, cleaned and cut into two fillets (snapper is a good substitute) 1 tablespoon kosher salt, plus more to taste 1 teaspoon black pepper, plus more to taste 1 pound large shrimp, … Continue reading