10/11/2020 – This is made with a large can of BlueRunner white beans and comes together in about 30 minutes. This cook was ok and has suggestions for making it really good. It is a lot different than but inspired … Continue reading
Category Archives: Cooks
10/6/2020 – Smoked in the MES a fresh 4.25 lb. pork belly bought at Alabama Speciality Meats. Trimmed off the skin and the loose ends of fat. There was a thin end that was removed to not have it overcook. … Continue reading
10/3/2020 – We made a most wonderful meal that is clearly rated To-Die-For. Several parts were made independently and then blended to make the meal. Shrimp – 18-20 large shrimp were thawed, headed, shelled, deveined, and butterflied but not cut … Continue reading
9/20 & 23/2020 – Washed some of the ripest of the sand pears; i.e. those that are a bit springy when squeezed with a strong yellow undertone. Sliced them with the mandoline at its max setting; 1/4″. Used our new … Continue reading
9/6/2020 – This was a successful smoke using the MES and two Butts with a lot of tasso from trimmings. … Continue reading
2/24/2020 – This began with Ina Garten’s ratio of 3:1 of mayo to ketchup. Then increased the sweet relish and added 6POGS. There were other changes such as leaving out the capers–at the level she used–that did not seem to … Continue reading
Reviewed various recipes for pickling spices and using advice and ingredients arrived at the recipe below we think we will like. Used it in our first-ever pickled pepperoncini. The peppers are the larger Italian ones and not the smaller Greek … Continue reading
A steak-house style dressing inspired by the recipe by Karen Weir here. Ingredients 6 cloves garlic, peeled, divided¾ cup mayonnaise5 anchovy fillets, minced6 tablespoons grated Parmesan cheese, divided1 teaspoon Worcestershire sauce1 teaspoon Dijon mustard1 tablespoon lemon juice, or more to … Continue reading
8/22/2020 – This cook was good with the pecan coins from our firewood in the kettle with the SNS and lower tray. Tried to follow the similar smoke in March 2017. Dry brined and shook on a good amount of … Continue reading
Ingredients 1-½ pounds smoked sausage, chopped½ teaspoon table salt1-½ cups uncooked quick-cooking grits4 cups of water8 oz. Cheddar cheese, shredded1 cup Half-n-Half milk1 teaspoon Creole seasoning8 large eggs, lightly beaten Directions Preheat oven to 350°. Brown sausage in a large skillet over medium-high heat, stirring often, … Continue reading