11/17/2021 – Bought a small Smithfield ham, ground beef, ground pork, and Rouces’ Armadillo Eggs with Butt Rub. Set the RECTEC (RT) on 300°. Ham Trimmed off all outside fat and split it along the muscle seam. Cleaned out the … Continue reading
Category Archives: Cooks
11/92021 – From Cajun Creole Recipe Circle on FB as made by a woman in Opelousas whose daughter-in-law said is ” a fabulous Creole and Cajun cook.” Jane Hall Harmon Cajun & Creole Recipe Circle Ingredients 1 pound ground beef … Continue reading
11/8/2021 – We had the new REC TEC going for Butt pieces and a pile of nice size poblano peppers from the garden. Found a good-sounding recipe by Malcolm Reed and used it as a go-by. They turned out very … Continue reading
11/7/2021 – We had two small pieces of a pork butt that would not fit on the Kettle last spring so we vac-packed and froze them. They had been dry brined and rubbed with 6POGS in March of this year; … Continue reading
11/4/2021 – This is the second smoke today on our one-day-old RecTec 700. We removed the heavy fat and cleaned up a small ham partially splitting it open between muscles to get rub and smoke into the center. Rubbed it … Continue reading
11/4/2021 – The RecTec RT-700 wood pellet grill arrived yesterday. Today we smoked chicken thighs and legs with the Ultimate Blend all-natural food-grade Red Oak, White Oak, and Hickory hardwood pellets that came with the smoker. The chicken was part … Continue reading
9/15/2021 – The dish was created by Mary to use the meat from bone-in, country-style pork ribs (CSRs) leftover from a large package we made a few days ago. This turned out great and will be made again as we … Continue reading
8/22/2021 – We have a collection of various peppers that include Anaheim G76, Peppercinies, red Serranos, and maybe a Grand Marcino with about half being picked this morning. The pickled peppers and garlic turned out great. … Continue reading
8/22/2021 – This ferment is a repeat of Okra Fermented No. 6, and the first okra ferment in 2021, because the one in 2019 turned out great. Stuffed a half-gallon jar with large and small okra and added about 3 … Continue reading
This preparation was inspired by the one at The Ranch Kitchen although ours has a lot more spices. Ingredients Fresh okra from our garden3 cups 5% white vinegar1 1/2 teaspoons Morton Canning and Pickling Salt2 tablespoons sugar6 average garlic cloves … Continue reading