7/3/2018 – This smoke went very different as the MES quit heating about 2 hours in. So moved it to the Weber Kettle to finish and it turned out very good. The butt and 3 small tasso pieces were rubbed … Continue reading
Category Archives: Cooks
7/2/2018 – Dry-brined a 1-1/2″ thick Prime Steak from HEB 48 hours ago. This reverse sear turned out great largely due to a good Prime steak. Pulled from refer an hour ahead to warm a bit and to add a good … Continue reading
Made this June 27, 2018, and it had great flavor and texture. Inspired by the recipe here. Mary loved it and therefore it is a tagged a Favorite. Finished the leftovers on the 30th and it reheated and tasted great. … Continue reading
6/18/2018 – Made gumbo on the two-burner propane stove on the carport as we were staying in the TT while the house was being remodeled. Somewhat followed the recipe in Poppy Tooker’s Tujaques’ cookbook for Chicken Creole on page 113 of … Continue reading
The butt turned out really good on salads and in sandwiches. The 5POGS makes a great bark and adds a touch of spice.
6/7/2018 – As Mary has faithfully begun eating the last Kraut I made I must make a large batch to ferment while we are on one of our last trips to Mobile before moving there. The recipe is: 2 white … Continue reading
6/3/2018, Sunday – Both pieces of meat turned out good. The meat was moist likely due to the long dry brining. The combo rub of Jeff’s Texas Rub and 5POGS–different on each–added good flavor. Added more Jeff’s between the smoke … Continue reading
Shrimp Creole like JUSTIN DEVILLIER inspired by his recipe here. Ingredients 2 Tbsp extra-virgin olive oil 2 medium yellow onions, diced 4 cloves garlic, minced 1 red bell pepper, diced 1 rib celery, diced 1/2 jalapeno, minced 1 C white … Continue reading
Inspired by the recipe here. Note it uses the three peppers and the trinity. Ingredients 2 tsp. kosher salt 1 tsp. cayenne pepper 1 tsp. freshly ground white pepper 1 tsp. freshly ground black pepper 1 tsp. dried basil 1?2 tsp. … Continue reading
5/29/2018 – We had put a vac-packed frozen, 2-bone Prime Rib Roast in the refer to thaw two days ago. Removed it this morning and salted with Kosher salt and let set out in the vacuum bag for about an … Continue reading