Preface – The was the cook with the never ending stall. Smithfield Shoulder Blade Pork Roast, 7.45 lbs with about a 1/4″ fat cap. Bought at Randalls on Saturday, March 4th, and soon after arriving at home trimmed the fat … Continue reading
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This recipe comes from the restaurant “Brennan’s” located in New Orleans. This recipe is posted exactly as it was in the book [so said the source]. For more heat add some cayenne pepper. It was developed by their Chef Lazone … Continue reading
Cabbage, red potatoes, large sweet Texas onion, bacon and a great country sausage. http://www.smokingmeatforums.com/t/242143/lightbox/post/1524381/id/452237″> Cover it loosely with foil. Smoked it at 275 for about 3 hours covered loosely with foil. Also I added about a 1\2 in of water to … Continue reading
Ingredients: 6 peeled hard boiled eggs ¼ cup mayonnaise 1 tsp Dijon or spicy mustard ¼ tsp garlic powder Salt and pepper to taste Smoked paprika for garnish Directions Cold smoke peeled hard boiled eggs for 1–2 hours with Apple … Continue reading
First made on February 22, 2016. Credit for the base to the recipe below is to Ina Garten whose recipe is modified to some extent by Mary to achieve this To-Die-For (TDF) dish. Ingredients 12 T unsalted butter (1 1/2 sticks) … Continue reading
First made on February 18, 2016. It was GREAT and rated here as To Die For (TDF). Recipe By:Kathi Richards Smith on AllRecipes.com. Ingredients 6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, … Continue reading
Bought 3.5 lbs. frozen pork belly at B&W Meat Market. Thawed and cut into about 4″x6″ chunks. 2/14/2016 – Prep’ed 2 quarts of Pops6927 Regular Curing Brine from SmokingMeatsForum.com. Full recipe is below. Used 1/2 of all ingredients. 1 gallon of clean water … Continue reading
12 Med/Large fresh Jalapenos 1 Box of Cornbread Mix (use a sweet mix) 1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling) 1 Cup corn fresh OR canned is just fine Directions: Slice each jalapeno down … Continue reading
Afternoon the day before cut a 9 pound bone-in pork butt in half. Rubbed on Memphis Dust and put in the frig in separate plastic bags. About 2 AM remember I had not sprinkled on salt for the dry brine … Continue reading
Made 2/6/2016 and “dressing” or sauce was great. Mary added finely chopped fresh cilantro. The dressing would surely be great over boiled shrimp. Base recipe courtesy of Food Network Kitchen Ingredients 12 large eggs Dressing Dressing 1/2 medium red onion, … Continue reading