3/2/2018 – Midafternoon we salted a 9.04 lb pork butt. The seasoning on top of the salt was a mixture of remaining seasoning that included: 4POGS and Kit’s Creole Seasoning. Wrapped tightly in plastic wrap and back into the refer. … Continue reading
Category Archives: Cooks
2/17/2018, Saturday afternoon – This cook turned out great. The skin was not rubbery and very flavorful. The meat was moist and tender. The high-cayenne (4X) 3POGS made the skin fairly spicy in places. Mary was very happy so this method … Continue reading
Dry-brine for 2 hours a 1-1/2″ steak. Let warm up before searing Use a paper towel to dry the steaks. We want them as dry as possible so they will brown with as little steam as possible. Sear in a … Continue reading
3 Mashed Bananas (ripe) 1/3 C Applesauce 2 C oats 1/4 C Almond Milk 1/2 C Raisans or dark chocolate chips 1 tsp Vanilla 1 tsp Cinnamon Preheat oven to 350. Bake for 15-20 minutes! Yummy! … Continue reading
This test used the 3POGS with the 3X the cayenne. Should have cured the thin slices as it would not have taken long and they would have been better. The seasoning blend seems to be what is wanted for Tasso. Could … Continue reading
This was one of the best butt’s todate. The very kicked-up 3Pogs—with 3x the cayenne–made a bark that was a nice smokey pepper based with a lot of depth. Also very moist despite the 11.5-hour cook.
Tamara Garver Sandefur — I’ve never measured just eyeball, but after browning sausage I: add flour till it “sticks” to sausage with no pooling fat in bottom of pan then brown flour to same color as sausage then add milk till desired … Continue reading
1/27/2018 – First attempt at making andouille sausage as what we buy often is tasteless compared to how articles about say it tastes. This has many of the traditional Cajun spices used in sausage.
1/21/2018, Sunday – Smoked a fresh 8.5 lb. Smithfield butt that did not need any fat trimmed. Scored the thin fat cap and rubbed with a fairly heavy layer of Kit’s Creole Seasoning. This was the third Butt rubbed with … Continue reading
Chef John Folse’s recipe here. Inspired by http://www.foodrepublic.com/recipes/andouille/ Ingredients 1 onion, finely diced 6 garlic cloves, finely chopped 1/2 tablespoon cayenne pepper 1/2 teaspoon ground mace [substituted is Nutmeg and/or All Spice] 1/2 teaspoon freshly dried thyme (hang up a bunch … Continue reading