First time trimming the butt into muscle groups to create more bark and surfaces to season. Turned out great in the Weber Kettle. Saturday, October 22, 2016. Temperature starts in high 60s and in high 70s at the end. Humidity … Continue reading
Tom
4/30/2016 – Modified one end of a small cookie sheet to allow the door to close and fit snugly as a baffle above the chip box and to shield the box probe on back wall and direct heat to center … Continue reading
This first jerky was ok but needed more spice and cut so not so chewy.
Click for his CREOLE SAUCE RECIPE A VARIETY OF USES FOR CREOLE SAUCE Catfish Courtbouillon (COO-B-yawn) Creole Sauce made with Dark Roux and Seafood stock. Simmer the sauce with 4-5 lemon slices, add Catfish cut into 1 1/2 inch pieces. … Continue reading
How To Render Fat To Make Lard You will need a pot or Dutch oven. Pre-heat oven to 250º regular oven 225º convection oven. Place 5+ pounds of ground pig fat into a covered oven-safe dutch oven. Bake at 250º … Continue reading
Gary Wiviott’s buttermilk brine – 1/2 gal buttermilk, 1 cup warm water, 2/3 cup kosher salt, 1/2 cup brown sugar, 1/4 cup Old Bay Hot (Gary recommends just regular Old Bay tho’) OPs modifications: Sometimes we toss in some cut-up … Continue reading
This is always Tom’s favorite.
By Ina Garten – Very good Ingredients: 3 scallions, white and green parts, chopped 1/2 cup chopped fresh basil leaves, lightly packed 2 tablespoons freshly squeezed lemon juice 11/2 tablespoons Dijon mustard 1 tablespoon good olive oil 2 garlic cloves, … Continue reading
This was a successful cook. Kelley said the stuffed thighs were the best thing she has eaten. Both were great warmed up all week. … Continue reading
This is a great, rich, moist, almost casserole like cornbread.