First made on March 31, 2016 and it was great. A bit spicy. Ingredients 1 C (2 sticks) butter – [Original recipe called for 3/4 C and the extra butter made it very rich along with the broth rather than … Continue reading
Category Archives: Cooks
1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, Then add 4-6 C beef broth, 2 T tomato paste, … Continue reading
March 26, 2016. Easter Sunday. Mary made a double recipe of Treebeard’s Chicken, Sausage and Pork Tasso Jambalaya and a double batch of cornbread in our cast iron muffin pans. The day before we had made deviled eggs and bought a … Continue reading
First time made at the farm during March 2016 work week. The foil wraps of the two halves of a Pork Butt had caught a lot of dark liquid that I poured into a SS bowl and into the refer to … Continue reading
Afternoon before cut the 9.5 lb. roast in half and smeared with yellow mustard. Then rubbed in a solid coating of Stubbs Hot Pork Rub. put back in cryo bag and back to refer. About 7:30 AM lite a half … Continue reading
Keith’s famous pulled pork finishing and dipping sauce. 1 cup apple cider vinegar 1 cup catsup 1 T red pepper flakes 1 T worcestershire sauce 1/4 cup brown sugar 1 T salt 1 T cayenne pepper Simmer after you make … Continue reading
Below extracted from here. “Now, the one recipe I can share is my dad’s from his grocery store for his pan sausage (breakfast sausage). He sold tons of this, it’s an old-fashioned recipe from the family farm and is quite … Continue reading
Click here to read the full post from which the advice below is extracted. …”so I may only have 3 lbs. 5 oz.. of pork reserved for the Polish Sausage. How to I translate the ingredients from 25lbs. to 3lbs. … Continue reading
Preface – The was the cook with the never ending stall. Smithfield Shoulder Blade Pork Roast, 7.45 lbs with about a 1/4″ fat cap. Bought at Randalls on Saturday, March 4th, and soon after arriving at home trimmed the fat … Continue reading
This recipe comes from the restaurant “Brennan’s” located in New Orleans. This recipe is posted exactly as it was in the book [so said the source]. For more heat add some cayenne pepper. It was developed by their Chef Lazone … Continue reading