June 23, 2016 Mary had about a 3 lb. beef roast with salt and pepper in the refer and we decided to smoke it this evening and re-warm or finish tomorrow evening. Preheated the MES to 250. 7:00 pm – … Continue reading
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June 17, 2016 – Ribs had thawed in the refer and pre-seasoned with Four Seasons. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up to 2t of Cayenne. Smeared Mustard Moisturizer for Pork on top of the rub … Continue reading
June 17, 2016 – Two 3-pound bone-in loins have thawed in the refer so sprinkled with Four Seasons to pre-season and salt brine. June 18, Saturday 8:00 am – Sprinkled evenly My Rub kicked up with 2t of Cayenne. Smeared Mustard … Continue reading
By Adam Perry Lang from his book Serious Barbeque. 1/4 C Prepared yellow mustard 1/4 C Water 1 T Worchestershire Sauce 1 T Apple Cider vinegar Used first time 6/18/16 on Loin and Spare Ribs. Loins had a nice … Continue reading
INGREDIENTS: 1 cup yogurt, strained for 2-4 hours 1 cucumber 4 tsp. olive oil 2-3 Tbsp. fresh lemon juice 2 garlic cloves, peeled 1 Tbsp. fresh or 1-1/2 tsp. dried dill Salt and pepper to taste INSTRUCTIONS: Peel the cucumber … Continue reading
Make Your Own Greek Yogurt … Continue reading
1 cup crumbled blue cheese that is about 4 oz. in a block 1-1/2 cup mayo 6 tbl white wine vinegar 1-1/2 to 2 tbl sugar 1/4 cup heavy cream 2 tbl finely chopped chives by APL Popular in a … Continue reading
June 12, 2016 – This was the second time to try this method as presented by Adam Parry Lang. Two-bone rib-roast has thawed in refer for two days. Early morning of day of cook split the roast and removed heavy … Continue reading
Perfect Pinto Beans recipe from Ree Drummond Ingredients 3 thick-cut slices Bacon 2 Bay leaves 3 cloves Garlic 1 Onion, medium 1 1/2 lbs Pinto beans 1 Red bell pepper 1/4 tsp Cayenne 2 tsp Chili powder 1 Kosher salt … Continue reading
http://abcnews.go.com/GMA/recipe?id=8101493 … Continue reading