Cabbage, red potatoes, large sweet Texas onion, bacon and a great country sausage. http://www.smokingmeatforums.com/t/242143/lightbox/post/1524381/id/452237″> Cover it loosely with foil. Smoked it at 275 for about 3 hours covered loosely with foil. Also I added about a 1\2 in of water to … Continue reading
Category Archives: Cooks
First made on February 22, 2016. Credit for the base to the recipe below is to Ina Garten whose recipe is modified to some extent by Mary to achieve this To-Die-For (TDF) dish. Ingredients 12 T unsalted butter (1 1/2 sticks) … Continue reading
First made on February 18, 2016. It was GREAT and rated here as To Die For (TDF). Recipe By:Kathi Richards Smith on AllRecipes.com. Ingredients 6 slices bacon, chopped 1 large onion, diced 2 cloves garlic, minced 1 large head cabbage, … Continue reading
Bought 3.5 lbs. frozen pork belly at B&W Meat Market. Thawed and cut into about 4″x6″ chunks. 2/14/2016 – Prep’ed 2 quarts of Pops6927 Regular Curing Brine from SmokingMeatsForum.com. Full recipe is below. Used 1/2 of all ingredients. 1 gallon of clean water … Continue reading
Afternoon the day before cut a 9 pound bone-in pork butt in half. Rubbed on Memphis Dust and put in the frig in separate plastic bags. About 2 AM remember I had not sprinkled on salt for the dry brine … Continue reading
Made 2/6/2016 and “dressing” or sauce was great. Mary added finely chopped fresh cilantro. The dressing would surely be great over boiled shrimp. Base recipe courtesy of Food Network Kitchen Ingredients 12 large eggs Dressing Dressing 1/2 medium red onion, … Continue reading
2/5/2016 – Made two smoked appetizers to take to Kelley’s for the game and smoked the third on gameday morning. Beef & Pork Meatballs; aka moinks (moo+oink). Ingredients 1 lb. 80/20 ground beef 1 lb. Hormel HOT breakfast sausage 1/4 cup … Continue reading
2/5/2016 – This was the first time I tried the reverse sear method but only had three 1/2′ steaks found in the freezer. That was the wrong method for thin steaks. They should have been quickly seared and served. The … Continue reading
White Bean Stew Based on a recipe from the Kitchen of DeepSouthDish dot com. Ingredients 1-1/2 tablespoons butter, bacon drippings or extra virgin olive oil 1/4 pound quality andouille or smoked sausage (like Coneuch brand), diced 1-1/2 cups diced onion … Continue reading
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