Kelley, with help from Mary, made this following a recipe on her telephone and improvisions while I was working on Turkey and Sausage Gumbo for later. It is included here so one day we can remember how she and Mary made … Continue reading
Category Archives: Grilled
June 12, 2016 – This was the second time to try this method as presented by Adam Parry Lang. Two-bone rib-roast has thawed in refer for two days. Early morning of day of cook split the roast and removed heavy … Continue reading
http://abcnews.go.com/GMA/recipe?id=8101493 … Continue reading
Mothers Day, Sunday, May 8, 2016 Below is Adam Perry Lang’s recipes as we prepared them to celebrate Mother’s Day. Ambient Temp was in the 70’s and humidity was 50% or so. This actually started on Friday before when I brought … Continue reading
May 5, 2016 Ambient temp is about 75° and humidity is 28%. Boiled a dozen Large eggs and shelled. Cut three medium white potatoes in half and rubbed with EVOO. Put potatoes near back wall and eggs in front of … Continue reading
Texas Style Barbecue Sauce From bbqaoa, April 18, 2016 Ingredients: 1/4 – lb butter or margarine 1 cup vinegar 1 cup water 1/2 cup tomato ketchup 2 tsp Worcestershire sauce 1 tsp dry mustard 2 tsp chili powder 1/4 tsp … Continue reading
Overall Comments – Interesting but not one of our favorites. Should try it again considering adjustments tried below, but… Made first batch on April 27, 2016. Aaron calls this his sweet sauce. See the paragraph at the bottom about how … Continue reading
April 24, 2016 – Tried our first Spare Ribs (SR) and second Country Style RIbs (CSR) in the MES40. Saturday mid-day, lightly salted the both and rubbed with Stubb’s Hot Pork Rub. Put back in crovac and into refer. 10:30 … Continue reading
Cook date was April 3, 2016. The process below was derived from: the Smoky Au Jus recipe and method by Chef Jimmy J (click here) the sear-first brisket technique by SmokieOakie (click here) the pulled BBQ beef chuckie by PatioDaddio … Continue reading
From bbqaoa March 28, 2016 This recipe will make 6 super large or 10 medium sized sandwiches. INGREDIENTS: For the Beef: 1 boneless beef chuck-eye roast (about 4 – 5 pounds) 1 tablespoon table salt (iodized salt) 1 tablespoon freshly ground black … Continue reading