Dry Aging by Alton Brown Dry aging and grilling steak by Dr. Jeff Bonder Note to Self – Try dry aging using the Alton Brown paper towel method in the wine cooler where there are no odors. Then reverse sear … Continue reading
Category Archives: Cooks
Chef JJ’s poultry brine method — “Day one, Brine overnight. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however…JJ” Families Favorite … Continue reading
This recipe is offered on the FaceBook page of Chef Elliott Farmer. “Here’s a recipe that I love…Shrimp Scampi Florentine” Ingredients 1/3 c cream cheese 8 oz mozerella cheese, shredded 2 T butter 2 T prepared basil pesto 2 large … Continue reading
From Chef Elliott Farmer‘s FaceBook post. THIS RECIPE HAS BEEN MOST POPULAR LATELY… so here it is for those who do not have the recipe… **Cream of Crab soup** Ingredients 1/4 c (1/2 stick) butter 1 medium onion, coarsely chopped (1 … Continue reading
Saturday, January 30, 2016 Ambient Temp was unseasonably warm 65 degrees with a nice breeze.. Meat Prep – About 11 AM removed silver skin, salted as usual and slide back into plastic sleeves and into refrigerator. Both slabs are thick … Continue reading
This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page. 1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp1 lb. Andouille Sausage, sliced on … Continue reading
Recipes below came from posts at BBQ Brethren and Smoking Meat Forums. Smokin Okie’s Pulled Pork Baste & Serving Sauce – From BBQB Use this on pulled pork starting about 1/2 way through cooking (after the smoke stops). Mop this on … Continue reading
January 24, 2016; Ambient temp was 65-70 with only a slight breeze. Preface – This did not turn out well and serves as a good learning experience. Thawed the 13-lb bird the day before. Removed from bag and trimmed an … Continue reading
January 10, 2016 Day before removed silver skin from slab of ribs and salted liberally. Ambient Temp was 46 degrees and no breeze. Used the Weber Kettle with the SnS and large pecan chunks over Kingsford Briquettes. Piled burning briquettes … Continue reading
From http://www.gulf-shores-alabama.net/gulf-shores-shrimp.html Cooking Gulf Coast Shrimp Boiled Shrimp…Boiled Shrimp…Boiled Shrimp…Boiled Shrimp… Don’t over cook them. Place a packet of shrimp/crab boil seasoning, a chunk of squeezed lemon and some salt (unless cooking royal reds-don’t salt the cooking water) in a big … Continue reading