From a post at SMF – “…this set of three recipes from Top Secret Recipes posted by Todd Wilbur on FB: Jimmy Dean Sausage clone recipe This clone recipe re-creates three varieties of the famous roll sausage that you form into patties … Continue reading
Category Archives: Cooks
Meat is moist and very flavorful with a little kick. Color from the heavy seasonings and smoke was great. The Amazen tray was lite on both ends for more smoke given the shorter smoke time for the turkey. This was a … Continue reading
7/8/2017 – At the farm – Bought 3 lbs, of 20-30 count, head-on, frozen, Royal Reds at Bayou Produce and Seafood for $6.50/lb. Owner said they were authentic from 1000 feet deep in a trench in Florida. We told him … Continue reading
This cure and smoke turned out good. It was a joint effort with Mary helping a lot as we set it up and took it to the farm to turn it every day. Brought it back to Houston and smoked … Continue reading
Below is a compilation of recipes and advice from Chef JimmyJ at Smoking Meat Forum about poultry and especially turkey. The brining piece is also on my Brining page. For thawing advice and process safety tips go to the page … Continue reading
Below is Kit Wohl’s recipe in our copy of her New Orleans Classic Seafood cookbook on page 92. This is the blend we began making summer 2017 and Mary “loved it” on chicken, in fry mix, and other stuff. The … Continue reading
6/25/2017 – Smoked a fresh 8.98 lb. Smithfield shoulder roast bought yesterday at HEB for $1/lb. Just the usual smoke with Stubb’s rub. The only thing different was Spritzing with apple juice and smoke was from half Lumberjack pecan pellets … Continue reading
Inspired by Bea Lazzaro in her cookbook we own titled Italian Provincial Cookery on page 44. Bought the book in the 1990s and Mary and I have always made pesto this way. Add enough basil leaves, somewhat compacted, to fill the large … Continue reading
6/17/2017 – First beef short ribs smoked and they turned out great. Great piece of meat from B&W, only salt and pepper for seasoning then 9 hours of smoke in the MES on Father’s Day.
6/17/2017 – For Father’s Day we went shopping to Allied Kenco, then the Farmers Market on Airline, and then B&W Meat Market on No. Shephard. Bought a 1.1 lb. Sirloin Strip Steak for $13.98/lb to try my first sous vide in … Continue reading