8/12/2018 – Removed silver skin then rubbed heavy with Stubb’s Hot Pork Rub 30 minutes before the cook. Put on the hot gas grill and seared for about 30 minutes total. There were black spots on the shiner areas. Throw … Continue reading
Category Archives: Poultry
6/18/2018 – Made gumbo on the two-burner propane stove on the carport as we were staying in the TT while the house was being remodeled. Somewhat followed the recipe in Poppy Tooker’s Tujaques’ cookbook for Chicken Creole on page 113 of … Continue reading
Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s. Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share … Continue reading
This was an interesting experiment as it is our second smoke with a longer marinate in Frank’s ReHot Sauce and a 24-hour dry brine. It is worth trying again. Not as good as the first time we tried it but … Continue reading
This turned out good and has a lot of potential. It was not very spicy but had the good undertones of Frank’s Hot sauce. Next time try some with 5POGS instead of Creole Seasoning.
4/8/2018 – This was an impromptu cook on an afternoon when we had kept the girls as Kelley took Tessa to St. Arnolds then called on the way home and said they had too much to drink so could not … Continue reading
3/25/2018 – Followed our first cook here fairly closely although began with the carcass from a turkey that, the day before, had been spatchcocked and seasoned under the skin and top with about 50/50 Kit’s Creole Seasoning and 5Pogs. This … Continue reading
2/17/2018, Saturday afternoon – This cook turned out great. The skin was not rubbery and very flavorful. The meat was moist and tender. The high-cayenne (4X) 3POGS made the skin fairly spicy in places. Mary was very happy so this method … Continue reading
1/17/2018 – While working from home during the great freeze in Houston the second week of January 2018 we made our traditional chicken soup with four thighs. I wanted to try a different spice profile so searched for an Ina recipe … Continue reading
12/18/2017 – Mary made this using the broth and meat from the carcass of the turkey I dry “fried” yesterday in the Big Easy. After everyone left, I boiled the carcass that had a little meat left on it and … Continue reading