Inspired by Bea Lazzaro in her cookbook we own titled Italian Provincial Cookery on page 44. Bought the book in the 1990s and Mary and I have always made pesto this way. Add enough basil leaves, somewhat compacted, to fill the large … Continue reading
Tom
6/17/2017 – First beef short ribs smoked and they turned out great. Great piece of meat from B&W, only salt and pepper for seasoning then 9 hours of smoke in the MES on Father’s Day.
6/17/2017 – For Father’s Day we went shopping to Allied Kenco, then the Farmers Market on Airline, and then B&W Meat Market on No. Shephard. Bought a 1.1 lb. Sirloin Strip Steak for $13.98/lb to try my first sous vide in … Continue reading
This ferment turned out good and we used no spices-just cabbage. 6/17/2017 – Bought a 1/2 gallon Picklemeister fermentation chamber and one head of cabbage at the Farmers Market. Cut the head in half and removed the core. Sliced thin … Continue reading
Basics of Plank Grilling From Habanero SmokerPlank grilling infuses food with delicious smoky flavor. Plank grilling is very simple, and it introduces a whole new range of flavors to you fish, meat, poultry, vegetables and fruits. Most people associate plank … Continue reading
Recipe below is by Susan Minor and extracted from here at the WayBackMachine. Beef Pastrami From Habanero Smoker After receiving favorable review for the way I prepare my pastrami, I feel that I can now post it on this site. There … Continue reading
My Aged Sirloin From Susan Minor’s former website. Downloaded 6/12/17. [The Cook] aged a sirloin over 30 days. Here are the pictures of what I got.In this first picture after I washed it up you can see that the meat is … Continue reading
2 pounds red potatoes, quartered 1/4 cup butter, melted 2 teaspoons minced garlic 1 teaspoon salt 1 lemon, juiced 1 tablespoon grated Parmesan cheese Preheat oven and CI skillet to 350 degrees F (175 degrees C). In a small bowl … Continue reading
This cook was good and ideas here would make it better. Also, see ideas at the end of the earlier cook here. Made 1/3 recipe of the seasoning below as only had about a 2 lb. piece of pork that … Continue reading
Two different types of Chili from Chef JJ at SMF Smokin’ Butt Chili 4lb Smoked Pork Butt 3C Chopped Onion 2T Minced Garlic Evoo as needed 4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, … Continue reading