This recipe was found in a magazine article pre-1995. Ingredients 3 C Water 1 C Tomato Catsup 1 6-oz can tomato paste 1/4 C vinegar 1 t sugar 2 t chili powder 1 t salt 1 t black pepper 2 … Continue reading
Tom
September 25, 2016 The presentation was great, meat moist and tender but it did not have the full smokiness expected with the good smoke from the AMAZNTS. … Continue reading
Ingredients 1/4 cup butter or margarine 1 cup white corn meal 1 cup all-purpose flour 1 envelope Fleischmann’s® RapidRise Yeast 1/4 cup sugar 2 teaspoons Argo® Baking Powder 1/2 teaspoon salt 2-1/2 cups very warm buttermilk (120° to 130°F) 1 … Continue reading
From Martin, aka DigginDogFarm, at SMF. All below before the dividing line are from comments in the post here. IMHO these are the most concise statements of equilibrium curing. …equilibrium brining, below is a brief description that I wrote up. … Continue reading
First made 9/19/2016. Fantastic!!! … Continue reading
From bbqaoa.org, June 24, 2016 Ingredients 2 tablespoons butter 4 cloves garlic, sliced thin 2 tablespoons lemon juice salt to taste 1/4 teaspoon ground black pepper 1 onion, thinly sliced 1 1/2 pounds asparagus, trimmed Directions Preheat Smoker to 240 degrees In … Continue reading
Cut up the 9.8 lb. butt into steaks about 3/4″ thick, small roast and tasso. They turned out great and was a good way to have different dishes all week.
August 28, 2016 This was a sideline effort to the larger effort of smoking two racks of spare ribs. Trimmed the racks of the flaps and the tips along with other loose pieces. Trimmed the heavy fat off of the … Continue reading
Cook did not go well as tray did not burn evenly.
This did not work to well. Given conclusion maybe the next time it would.