1 cup crumbled blue cheese that is about 4 oz. in a block 1-1/2 cup mayo 6 tbl white wine vinegar 1-1/2 to 2 tbl sugar 1/4 cup heavy cream 2 tbl finely chopped chives by APL Popular in a … Continue reading
Category Archives: Cooks
June 12, 2016 – This was the second time to try this method as presented by Adam Parry Lang. Two-bone rib-roast has thawed in refer for two days. Early morning of day of cook split the roast and removed heavy … Continue reading
Perfect Pinto Beans recipe from Ree Drummond Ingredients 3 thick-cut slices Bacon 2 Bay leaves 3 cloves Garlic 1 Onion, medium 1 1/2 lbs Pinto beans 1 Red bell pepper 1/4 tsp Cayenne 2 tsp Chili powder 1 Kosher salt … Continue reading
http://abcnews.go.com/GMA/recipe?id=8101493 … Continue reading
Good step by step by SmokinAl at SMF to try. http://www.smokingmeatforums.com/t/242196/garlic-dill-pickles-update-ready-to-eat-in-3-days-with-vac-canister … Continue reading
Elote is the Mexican name for corn on the cob. Ingredients needed for 4 or 5 ears of corn: The Slather: 3 tablespoons fat-free mayonnaise 3 teaspoons fresh lime juice The Seasoning Rub: 1/2 teaspoon chili powder (my favorite is … Continue reading
June 5, 2016, smoked with apple chips along with pork loin bone-in. Rubbed the tomatoes and peppers lightly with EVOO so the smoke would stick. [Not sure that worked.] They smoked for 1 hr 15 minutes on the top rack … Continue reading
Very nice fresh 5# bone-in roast bought at Randall’s for $0.99/lb. Night before dry brined with APL’s Four Seasons. About an hour before putting in MES added Cayenne, paprika and dried minced garlic. Ambient temp stayed around 76° and humidity … Continue reading
This smoked followed one done by SmokinAl at SMF where he said he always smokes meat in an aluminum pan with a broth. This cook began the afternoon before, June 3, 2016, when Mary dry brined it with Adam Perry … Continue reading
Cook it until you reach an IT of 140-145* ============= mixed 2 ml (1/2 teaspoon) of mayonnaise with 2 ml (1/2 teaspoon) dijon mustard and 2 ml (1/2 teaspoon) dried dill weed and spread over fillets on a small sheet … Continue reading