Inspired by the recipe at Recteq. INGREDIENTS: 3 pounds Ground Beef 80/202 tablespoons 6POGS2 1/3 tablespoons Creole SeasoningOur Russian Dressing6 Kaiser RollsLettuce & Tomato INSTRUCTIONS: Preheat recteq to 225°F with a sear kit flat side up.Shape the ground beef into … Continue reading
Category Archives: Cooks
7/9/2022 – We have a lot of tomatoes and bell peppers from the garden and decided to put them up prepared into two base dishes for use with meat in the winter. Cut off all the bad places and chopped … Continue reading
We invited family and friends to enjoy a July 4th celebration with us. Lanier, Lanea with Spencer and Peggy with Frank were the family component. Bro. Digger Creel, Carol, and Morita, with Sterling and Helen Hines, plus Ann Gaston, were … Continue reading
7/1/2022, updated 11/29/2025 – In July 2022, we did not have any store-bought Italian Seasoning so looked up a recipe and tweaked it to what we would like with what we had on hand. This is based on the recipe … Continue reading
6/30/2022 – Inspired by the recipe at ChiliPepperMadness to some extent. Made this with Everman (mild) jalapenos from the garden. Ingredients: JalapenosCreme CheeseSharp Cheddar cheese gratedDiced smoked pork butt with a lot of 6POGS barkCreole Seasoning Directions: Cut jalapenos in … Continue reading
Taqueria-Style Pickled Jalapenos And Carrots First, slice 4-5 jalapeno peppers and 2 medium sized peeled carrots into 1/4 inch slices. Discard the stems. Next, heat a bit of olive oil in a large pan to medium heat. Add the jalapeno and carrot … Continue reading
Recipe by Acadiana Table at https://acadianatable.com/2022/04/11/catfish-creole/. Substitute a variety of fish or shellfish such as snapper, flounder, or shrimp. Use this as a guide for our fresh tomatoes, onions, peppers, and bluegill or bass. INGREDIENTS 4 tablespoons vegetable oil4 tablespoons … Continue reading
4/4/2022 – This has been a favorite for years but we just now realized it is not on this website. [Followup on 11/24/2023 – For Thanksgiving 2023, we made a double batch for Wednesday evening when Hughes and Leonards had … Continue reading
This cook followed the process in the HowToBBQRight by Malcom Reed but was different. Mostly because we did not have their ingredients and also because I thought what we have and use would be better. This turned out well and … Continue reading
3/31/2022 – Today bought about a 2 lb. chuck roast at So. Ala. Custom Meats. Salted it to dry brine for a few minutes, added our fresh ground black pepper, and Meat Church’s Garlic & Herb rub. 3:20 PM – … Continue reading