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
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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
Recipe courtesy of Ted Wietrzykowski, Polish Village Cafe on 10/3/15 Total Time: 1 hr 15 min Prep: 25 min Cook: 50 min Yield: 4 servings Ingredients Stew: 4 cups cubed pork butt 1 tablespoon paprika 5 mushrooms, sliced 2 carrots, … Continue reading
9/27/2015 – Bought three rib eye steaks that were 1/2″-3/4″ thick, 10″ long and 5″ wide. Cut them in half to make six small steaks that fit well within the diameter of the charcoal starter chimney. Salted with kosher salt … Continue reading
9/19/2015 Below fairly closely follows Meathead’s recipe for pulled pork and Last Meal Ribs for preparation, temperature and timing. Used Stubb’s hot pork rub instead of his Memphis Dust. Target is to eat at 6 pm. Boston Butt: 8 lbs. … Continue reading