When getting ready for the 2017 Easter Boil I bought the 40 qt pot and had to decide how to split the 4.5 lbs of Lousiana Fish Fry boil seasoning into two pots. See analysis at the post about how … Continue reading
Tom
Texas Roadhouse Barbecue Sauce Ingredients 2 tbsp. canola oil 1/2 cup vinegar 1 1/2 cups water 1/2 cup tomato paste 1/2 cup sugar 1 tbsp. onion powder 1 1/2 tablespoons molasses 2 tbsp. honey 1 tbsp. Worcestershire sauce 2 tsp. … Continue reading
Spring Creek Barbecue Sauce Copycat Ingredients from Here. … Continue reading
5/8/2017 – This was our 3rd corned beef and we began with a whole packer brisket at 14 lbs 7 oz and trimmed off all the fat. Trimmed weight was 8 lbs total. Added Cure No.1, salt and sugar per … Continue reading
Prepared ahead: halved lemons, bulbs of garlic sliced in half to expose the cloves and onions sliced in half through the equator (so the top and root ends hold them together) cut-up head of celery to the boil at the … Continue reading
3/18/2017 Ordered separately 2 lbs of blend by Amazen’s PitMaster’s Choice and 20 lbs of Pecan by Lumberjack.
The recipe below is what he made in his video on YouTube here. He did not say it is what he serves at his restaurant. This is quite different than the recipe in his book that we tried here. Maybe … Continue reading
Smoked Jerk Chicken could be good but the seasoning used here was too mild,
First time to slow smoke lamb shanks and did it in the Kettle finishing off in the oven. Given the cost, work to remove the silver skin, and cook time, they would need a lot more flavor to be worth it.
First tried this blend on 3/19/2017. Built on the three different color peppers with onion, garlic, and salt. The intent is to be an all-purpose seasoning blend using the three peppers as Paul Prudhomme said each hits the tongue at different spots … Continue reading