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
Category Archives: Cooks
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
3/21/2022 – These “ribs” turned out good although they should not have been in the oven for so long-and perhaps not at all. See conclusion below. … Continue reading
3/5/2022 – The smoke turned out very good with a good flavor and very moist. Cleaned fat and separated 10 lbs of legs from thighs. Salted them on both sides and seasoned with Creole Poultry Seasoning. Let them rest and … Continue reading
2/28/2022 – Skinned and wrapped in standard (not thick) sliced bacon the large chicken legs then smoked them on the Recteq. After cutting them from the leg/thigh quarters they were salted two days before. Several hours before smoking they were … Continue reading
2/14/2022 – These Valentine steaks turned out great. It was good that they were great pieces of 1″ thick beef…that happened to come from Rouses. After the smoke/grill process, the center was near pink with a gradual color change to … Continue reading
2/2/2022 – This dish turned out great as it was easy, quick, and tasty on a cold winter day. It was inspired by the one here. We will surely make this again. Ingredients 3 tablespoons butter15 green onions from the … Continue reading
1/10/2022 – This salsa was made with green tomatoes picked since we began having very cold nights and the tomato plants are freezing. It also has serrano peppers from our garden that were picked last week. 4/23/2022 – Enjoying the … Continue reading
1/9/2022 – This canning was done like the one on June 22, 2021. What is significant is this is happening in JANUARY with a bunch of our 2011 Fall tomatoes. This was with the Better Boy tomatoes from the fall garden. … Continue reading
12/30/2021 – This is the first smoke with the Rectec of shrimp. Shelled, deveined, and seasoned with Creole Seasoning one lb of 16-20 shrimp. Wrapped most in Zeigler bacon and smoked them. Turned out very good and we learned a … Continue reading