12/17/2016 – This recipe is Mary’s version of Audrey’s dip that Audrey made for many years for Thanksgiving and is in Frank’s and Peggy’s Thanksgiving family cookbook, 2001 Edition. 8 oz. Cream Cheeze – NOT the low-fat version as it … Continue reading
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Strip loin, short loin, tenderloin, and other noteworthy roasts Full credit for everything on this page goes to AmazingRibs.com Strip loin and short loin. This is the section just behind the prime rib, and it contains the last rib, number … Continue reading
5 Turkey Injection Marinades Condiments and Sauces Recipe courtesy of Louisiana Kitchen & Culture magazine Makes enough for 1 large turkey Ingredients: Beer n’ Butter Poultry Injection 1/2 pound butter 1/2 can beer 2 tablespoons salt 2 tablespoons Worcestershire sauce … Continue reading
Safely Thawing and Brining a Frozen Turkey in a Cooler Below is by Noboundaries at SMF. Chef JJ said: “That will work.” How to Thaw in a Cooler: 1. Put a frozen 18 lb turkey in the 28-quart cooler. Leave it in the … Continue reading
This post contains the link to the inspiration for our beans that is at MyLatinaKitchen.com and the cooks that led to our recipe for charro beans. First made these on Dec. 11, 2016 based on the recipe linked below. Simple … Continue reading
12/11/2016, Sunday The loin was about 12″ long. Sliced it into 3/4″ steaks and put them into the little Brinner pail with the following brine about 4 PM, Saturday the day before the cook. Pork Brine [these ingredients were what … Continue reading
From AmazingRibs.com Make burnt ends Normally the fact that the two ends [of a roast] are overcooked is no problem because there are usually two folks who want their meat well done. But if everybody wants theirs medium-rare, here’s what … Continue reading
11/19/2016, Saturday Trimmed loose pieces off to smoke for seasoning and rubbed all with Stubb’s hot pork rub three hours before the cook. First cool day of fall with Ambient temp at 165 and low humidity due to cold front … Continue reading
11/12/2016 – This butt turned out great. Even to the last pieces of the part not vac packed and later cut up and nuked for lunch 6 days later.
First time but heat was to high early and overcooked as oven was miss-calibrated by 27 degrees. But, this has a lot of potential to be a family favorite. 11/3/16, 8 PM – 5.2 lb whole pork loin cut in … Continue reading