Bought a head of cabbage with dark green heavy outer leaves at Sessions. Chopped it into 1/4″-1/2 ” squares and add the following as computed using the spreadsheet in DropBox. Note I messed up the measurements but decided to leave … Continue reading
Category Archives: Cooks
10/2/2018 – Fried about 15 12-15 count shrimp using Zatarain’s Seasoned Shrimp Fry mix in a cast iron Chicken Fryer using 3/4″ of Canola oil. Followed the directions on the box to make the batter plus added Kit’s Creole Seasoning to … Continue reading
This first time ever to cook in new oven was a reverse sear of a Choice T-bone Steak. Put the cold steak seasoned with cracked black pepper into the small oven preheated to 250 convection bake with the oven’s probe … Continue reading
8/18/2018 – This was an impromptu cook as we had been packing all day getting ready for the move to the farm and our next trip next week. I made the second trip to Home Depot and stopped by Hong … Continue reading
8/12/2018 — Baby Limas with Ham inspired by the recipe at Camellia Brand. We liked the simple lima bean style that is heavy on the ham. The recipe below is kicked up a lot from the one at Camellia byway … Continue reading
8/12/2018 – Removed silver skin then rubbed heavy with Stubb’s Hot Pork Rub 30 minutes before the cook. Put on the hot gas grill and seared for about 30 minutes total. There were black spots on the shiner areas. Throw … Continue reading
Inspired by Treebeards and Mary’s Crawfish Etouffee. 1 cup butter – 2 sticks 2-2/3 cups chopped celery (1/2-inch pieces) 2 medium onions, chopped into 1/2-inch pieces 2 small bell peppers, chopped into 1/2-inch pieces 1-1/4 teaspoons salt 1/8 rounded teaspoon … Continue reading
1 teaspoon crushed red pepper 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon granulated garlic 1 teaspoon minced garlic 1 teaspoon kosher salt 1/4 cup … Continue reading
Trimmed fat from the almost 10 lb. butt and ended up with a large loose flat and the point. Rubbed it with 5POGS. Put it into the 250-degree preheated MES with the ChefMasters pellets smoking in the Amazen tray. Corn on the … Continue reading
7/29/2018 – This was a great meal that provided equally great leftovers for many meals. It was inspired by the Shrimp Etouffee recipe in our copy of Treebeard’s cookbook on page 208. The idea is to prepare the blackened catfish … Continue reading