11/22/2015, 5:35 pm – Placed eight thighs on the grill where turkey had just been removed. See that journal entry for how the kettle was set up. The thighs had been sitting out for maybe a hour. Had steady stream … Continue reading
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November 22, 2015, Sunday – Weekend before Thanksgiving 11/21/15, Saturday. 4 pm – Butterflied the 11 lb. 9 oz. bird (weight includes neck, internals and fat) and seasoned under the skin and on the olive-oil-coated skin with Meathead’s Simon and … Continue reading
First made 11/16/2015 with okra and shrimp GREAT! A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a … Continue reading
Sunday, November 15, 2015 Pork Butt – 5 lbs. Salted the amount I would a salad then rubbed with Stubb’s Hot Pork Rub about 4 pm Saturday. Covered with plastic wrap on a small cookie sheet and left in the … Continue reading
Preface – This was the first cook with the Slow-n-Sear in the Weber 22″ Kettle. 11/08/2015 – “Pork Loin Baby Back Ribs”, 4.5 lbs, bought at HEB two weeks before and frozen. The day before thawed out the rack of ribs and … Continue reading
Carrabba’s 1t crushed red pepper 1t ground black pepper 1t dried oregano 1t rosemary 1t dried basil 1t granulated garlic 1t minced garlic 1t kosher salt 1/4C olive oil served over spice mix as desired Italian Bread Dipping … Continue reading
Sliced fat side (max 1/2″ thick) down to meat and rubbed in a lot of Stubbs Hot Pork Rub. On other side lathered with yellow mustard and smeared on a lot of rub. Sat out for about an hour then … Continue reading
For this recipe Mary (I) reviewed about 6 or 8 recipes from the Food Network ap and then just went with what we had on hand. Preheat oven to 350 Yellow Squash – I had 5 medium sized, slicedZucchini – … Continue reading
Aebleskiver’s from Denmark by Karleen Hester By Maybelle Bieker Moore on Saturday, May 16, 2015 at 9:08pm My family’s Aebleskiver recipe, straight from Denmark: 1qt buttermilk 3.5 cups flour 1/2 tsp salt 2 Tbsp sugar 2 small tsp baking soda … Continue reading
10/04/2015 Very thin (1/4″-1/2″) fajitas from Fiesta sprinkled 6 hours ahead with salt. Then 2.5 hours before grilling sprinkled with fresh, course-ground black pepper and granulated garlic. Sat out to come to room temperature for maybe 1.5 hours. Coated thinly … Continue reading