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
Tom
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.
TARTER SAUCE INGREDIENTS 1 cup mayonnaise 1 tablespoon minced onion, or shallots 1 tablespoon capers 1 teaspoon vinegar 1 tablespoon chopped sweet pickles 1/2 teaspoon prepared mustard 1 hard boiled egg, finely chopped Directions: Combine all ingredients and mix well. … Continue reading
Standard cook that turned out good as usual. 10/8/2016 – Mary bought a large package of six large CSRs on sale. We rubbed in Stubb’s Hot Pork Rub and let it rest for 6 hours or so. Prep’ed two 1/4 … Continue reading
Both turned out great. Good lessons learned here. 10/2/2016 – Bought the 7.28 lb.of ribs at Kroger for $1.29/lb. Very meaty and only trimmed off the tip. Preface – This turned out good and builds on developing our rib recipe. … Continue reading
This experiment did not turn out well but some lessons learned. See links and comments from SMF about curing as good stuff there.
By Chef JJ here edited slightly by me. Put half in with the cure/brine. Once cured rub the other half on the well-dried pork before smoking. This anticipates the cure/brine having a good salt level as there is none here. … Continue reading