Mary got thick beef CSRs at HEB on sale. Rubbed them Friday afternoon with our Beef Rub that is a version of Meathead’s Cow Crust and Adolph’s Meat Tenderizer. Got Weber kettle going with a 12-14 Kingsford blue bag charcoals … Continue reading
Tom
Pecan will be fine for the smoke. I do hot smoked catfish at 250-300° until the fish flakes easily. For catfish, you may be OK with it on the grates, but I highly recommend that you use a fish basket … Continue reading
From SmokinAl in Central Florida (Sebring) “We love smoked salmon.” No brine, just coat with EVOO and dust with Cajun seasoning. Smoke at 225 with mesquite chips for strong smoke for about 45 minutes (don’t overcook). To IT of 140°. From … Continue reading
INGREDIENTS 1 cup plain yogurt 2 Tbsp olive oil 4 cloves garlic, minced ½ Tbsp dried oregano 1 medium lemon ½ tsp salt freshly cracked pepper ¼ bunch fresh parsley 3½ to 4 lbs chicken pieces INSTRUCTIONS To make the … Continue reading
From Retread of Methuen, MA posted at SMF ¼ cup apple cider vinegar ½ cup water 2 tbsp sugar 1 tbsp prepared mustard (I use Zatarain’s Creole Mustard) 1½ tsp salt ½ tsp ground black pepper ¼ tsp cayenne pepper Juice … Continue reading
Zesty Ranch – used as a dip 1 cup Ranch 1/4 cup Sriracha. Sriracha Cajun Mayo – Used on fried oyster poboy 1 cup mayo 1/2 cup sriracha 1 tbs Cajun seasoning Sriracha Hot Wings Blue Cheese Dip 1/4 cup … Continue reading
To make self-rising cornmeal: 1-1/2 cups stone ground yellow cornmeal 1 tsp. baking powder 1/2 tsp, baking soda 1/2 tsp salt http://www.seriouseats.com/recipes/2008/04/carrolls-extra-moist-cornbread-recipe.html Simply Corn Muffins from The Cornbread Gospels by Crescent Dragonwagon … Continue reading
This cook was a fiasco as the dust burned up in the too hot MES (for dust) and then they were very salty.
This smoke was with a cut-up butt and turned out good.