5/22/2024 – Mary made this several months ago and it was great. But, it was not added to this website. So, the ingredients and methods below are what she did today that was also great. This dish was inspired by … Continue reading
Category Archives: Cooks
5/10/2024 – This was made with large thighs from a 10 lb. bag of leg quarters. Four were seasoned with our Mediterranean Seasoning blend and six with Kit’s Creole Seasoning. Loosely followed https://www.recteq.com/blogs/sandwich-recipes/smoked-pulled-bbq-chicken-sandwich Drybrined trimmed thighs the day before. An … Continue reading
5/5/2024 – We started BB Ribs at 225° and had 6 thighs to smoke/cook as BBQ chicken. Of course, the ribs need to slow cook at 225 but our recent BBQ chicken on the Recteq was done at 275 then … Continue reading
4/22/2024 – This is a kicked-up version of our traditional egg salad and was good. This was inspired by the recipe here. Ingredients 1/2 c. mayonnaise 2 tbsp. yellow mustard – See note below. 1/2 tsp. kosher salt, plus more … Continue reading
4/15/2024 – This is a kicked-up Salisbury Steak dish inspired by the recipe here. It was very good. Ingredients: Hamburger Steaks: heaping teaspoon of ground mustard heaping teaspoon of smoked paprika 1 large egg 2 cloves garlic, minced Kosher salt … Continue reading
3/30/2024 – This dish turned out very good and was a nice change from our family’s traditional salad. It was inspired by a recipe at SouthernLiving.com who got it from The Southern Foodways Alliance Community Cookbook, cook Blair Hobbs of … Continue reading
3/23/2024 – Made for the Fellowship Sunday School class at Christ United. Inspired by Mel’s Kitchen Cafe. This dish was very good and well-liked by many. INGREDIENTS 16 ounces of breakfast sausage. 1 cup small diced multicolor sweet peppers. Mell called for Bell Peppers. … Continue reading
3/17/2024 – St. Patrick’s Day This smoke is cheating as we did not corn the brisket but bought a 2.66 lb. Murphy and David’s Corned Beef Brisket at Rouces. The piece selected appeared flat in the package and without muscle … Continue reading
3/2/2024 – This was the first time we made this recipe inspired by Suzy here. It was very good and has a lot of potential for mods based on what is on hand. The leftovers were even better. Ingredients 4 skinless … Continue reading
2/22/2024 – Seared five ½-inch thick, large bone-in pork chops on the Recteq Searing Grates. They turned out good. Preheated recteq to 400ºF with a Sear Kit on the right side of the grill. The chops had been dry brined … Continue reading