First time made at the farm during March 2016 work week. The foil wraps of the two halves of a Pork Butt had caught a lot of dark liquid that I poured into a SS bowl and into the refer to … Continue reading
Tom
Afternoon before cut the 9.5 lb. roast in half and smeared with yellow mustard. Then rubbed in a solid coating of Stubbs Hot Pork Rub. put back in cryo bag and back to refer. About 7:30 AM lite a half … Continue reading
Keith’s famous pulled pork finishing and dipping sauce. 1 cup apple cider vinegar 1 cup catsup 1 T red pepper flakes 1 T worcestershire sauce 1/4 cup brown sugar 1 T salt 1 T cayenne pepper Simmer after you make … Continue reading
Below extracted from here. “Now, the one recipe I can share is my dad’s from his grocery store for his pan sausage (breakfast sausage). He sold tons of this, it’s an old-fashioned recipe from the family farm and is quite … Continue reading
Click here to read the full post from which the advice below is extracted. …”so I may only have 3 lbs. 5 oz.. of pork reserved for the Polish Sausage. How to I translate the ingredients from 25lbs. to 3lbs. … Continue reading
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
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