2/5/2016 – Made two smoked appetizers to take to Kelley’s for the game and smoked the third on gameday morning. Beef & Pork Meatballs; aka moinks (moo+oink). Ingredients 1 lb. 80/20 ground beef 1 lb. Hormel HOT breakfast sausage 1/4 cup … Continue reading
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2/5/2016 – This was the first time I tried the reverse sear method but only had three 1/2′ steaks found in the freezer. That was the wrong method for thin steaks. They should have been quickly seared and served. The … Continue reading
White Bean Stew Based on a recipe from the Kitchen of DeepSouthDish dot com. Ingredients 1-1/2 tablespoons butter, bacon drippings or extra virgin olive oil 1/4 pound quality andouille or smoked sausage (like Coneuch brand), diced 1-1/2 cups diced onion … Continue reading
Dry Aging by Alton Brown Dry aging and grilling steak by Dr. Jeff Bonder Note to Self – Try dry aging using the Alton Brown paper towel method in the wine cooler where there are no odors. Then reverse sear … Continue reading
Chef JJ’s poultry brine method — “Day one, Brine overnight. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however…JJ” Families Favorite … Continue reading
This recipe is offered on the FaceBook page of Chef Elliott Farmer. “Here’s a recipe that I love…Shrimp Scampi Florentine” Ingredients 1/3 c cream cheese 8 oz mozerella cheese, shredded 2 T butter 2 T prepared basil pesto 2 large … Continue reading
From Chef Elliott Farmer‘s FaceBook post. THIS RECIPE HAS BEEN MOST POPULAR LATELY… so here it is for those who do not have the recipe… **Cream of Crab soup** Ingredients 1/4 c (1/2 stick) butter 1 medium onion, coarsely chopped (1 … Continue reading
Saturday, January 30, 2016 Ambient Temp was unseasonably warm 65 degrees with a nice breeze.. Meat Prep – About 11 AM removed silver skin, salted as usual and slide back into plastic sleeves and into refrigerator. Both slabs are thick … Continue reading
This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page. 1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp1 lb. Andouille Sausage, sliced on … Continue reading
Recipes below came from posts at BBQ Brethren and Smoking Meat Forums. Smokin Okie’s Pulled Pork Baste & Serving Sauce – From BBQB Use this on pulled pork starting about 1/2 way through cooking (after the smoke stops). Mop this on … Continue reading