See link here to a process that would work better than this cook.
Category Archives: Cooks
Derived form epicurious.com 1/2 cup plain nonfat yogurt 1/2 teaspoon anchovy paste 1 teaspoon fresh lemon juice 1 teaspoon balsamic vinegar 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1-1/2 garlic cloves, minced and mashed 1/4 cup freshly grated Parmesan … Continue reading
Saturday evening, August 20, 2016 – Rubbed five large pork country style ribs with Stubb’s Hot Pork Rub. Several had the rib bones and those I pulled off the silver skin. Sunday afternoon put into cold MES with Traeger hickory … Continue reading
Makes 5 tablespoons of dry rub, enough for a 10 pound roast. Ingredients 2 tablespoons course ground black pepper: 2 teaspoons crumbled dried rosemary leaves 2 teaspoons dried thyme 1 teaspoon granulated garlic 1 teaspoon onion powder 1 teaspoon spanish … Continue reading
Mary got thick beef CSRs at HEB on sale. Rubbed them Friday afternoon with our Beef Rub that is a version of Meathead’s Cow Crust and Adolph’s Meat Tenderizer. Got Weber kettle going with a 12-14 Kingsford blue bag charcoals … Continue reading
Pecan will be fine for the smoke. I do hot smoked catfish at 250-300° until the fish flakes easily. For catfish, you may be OK with it on the grates, but I highly recommend that you use a fish basket … Continue reading
From SmokinAl in Central Florida (Sebring) “We love smoked salmon.” No brine, just coat with EVOO and dust with Cajun seasoning. Smoke at 225 with mesquite chips for strong smoke for about 45 minutes (don’t overcook). To IT of 140°. From … Continue reading
INGREDIENTS 1 cup plain yogurt 2 Tbsp olive oil 4 cloves garlic, minced ½ Tbsp dried oregano 1 medium lemon ½ tsp salt freshly cracked pepper ¼ bunch fresh parsley 3½ to 4 lbs chicken pieces INSTRUCTIONS To make the … Continue reading
Zesty Ranch – used as a dip 1 cup Ranch 1/4 cup Sriracha. Sriracha Cajun Mayo – Used on fried oyster poboy 1 cup mayo 1/2 cup sriracha 1 tbs Cajun seasoning Sriracha Hot Wings Blue Cheese Dip 1/4 cup … Continue reading
This cook was a fiasco as the dust burned up in the too hot MES (for dust) and then they were very salty.