8/20/2017 – This smoke turned out good. Smoked a beef shoulder roast that was vac packed and frozen in mid-January 2017. Thawed it in a cold water bath starting about 6 AM then trimmed silver skin and fat. It fell … Continue reading
Tom
Inspired by Recipe by Chef John – We made this to go with his Korean fried boneless chicken thighs that turned out tasty and crunchy with the 3:2 cornstarch to flour. But, the very starchy, thick, crunchy crust must have turned quickly to sugar … Continue reading
WHITE BEANS AND TASSO – This recipe turned our good. Originally published May 16, 1985 by Merle Ellis in the Chicago Tribune and that inspired the recipe below. … Continue reading
8/13/2017 – Smoked the rack of ribs–rubbed with Stubbs Hot Pork Rub–over the Butt done at the same time. MES set at 240 and smoke from a combination of pellets from Trafalger Hickory and ChefMasters blend. Put them Put them … Continue reading
8/13/2017 – This ferment was inspired by Andrew’s Private Reserve Kimchi recipe on page 144 of our copy of Fermented Vegetables by Shockey. It turned out great.
8/13/2017 – First wet brining of chicken thighs using Chef JJ’s Family Favorite Brine. Mary fried it in Smaltz made yesterday with only CBP after rinsing and with CBP and granulated garlic in floor/corn starch dredge. Not sure the brining … Continue reading
8/13/2017 – Ran out of Stubbs Hot Pork Rub so used a store bought cajun seasoning with additional course cracked black pepper. Smoked in the MES with mixture of Trafalger Hickory and _____. This smoke turned out great. … Continue reading
8/12/2017 – Made the fish taco sauce below and had with fried catfish tacos with corn tortillas and all the stuff that made it a GREAT meal. The sauce pulled it together. Made about 3 hours ahead for the flavors … Continue reading
11/12/2017 – This is our first fermented jalapenos. Cut green jalapenos into 3/8″ slices leaving seeds, a carrot into 3/8″ chunks and yellow onion into 1/2″ squares enough to fill a quart canning jar packed up to the shoulder. Mixed … Continue reading
8/8/2017 – Fermented the first batch of Hatch Peppers. Mary bought the HOT peppers at HEB. I sliced then into 1/4″ rings and filled a 1 Qt. wide mouth jar to the shoulder. Poured in a brine of 2T pickling salt … Continue reading