2# red potatoes 2T extra-virgin olive oil Dressing: 1/2C extra-virgin olive oil 1T apple cider vinegar 1t kosher salt 1t ground black pepper 1 clove garlic, chopped 2 g white sugar 6 slices cooked bacon, chopped. [Grill on a mat] … Continue reading
Category Archives: Sides
5/14/2017 – This was our first attempt with seasoned corn on the cob roasted in the husk on the gas grill. It turned out great although not as spicy as anticipated.
5/13/2017 – These turned out well with Kelley and Mary saying they are very good. The bacon was crunchy but not brittle. The cheese melted but was not runny. The peppers were cooked to the point they were not too … Continue reading
5/13/2017 – These beans started out for five hours under the pork shoulder whose journal entry is here. They like the shoulder took 12 hours to get tender and then not much. I will not try this again. This could … Continue reading
5/13/2017 – The shoulder turned out fine. The flavor was good but it took 12 hours to get done. The meat was moist and Kelley raved about the bark. I pulled out the large chunks and she pulled them apart with … Continue reading
By Pop’s at SMF. A “killer dill dip” he made with his father and sold in their meat market. 1 pt. sour cream 1 pt. mayonnaise 2 tbsp. dill seed 2 tbsp. minced onion 2 tbsp. dried parsley flakes Mix … Continue reading
4/23/2017 – A cool front blew through last night and we have the last really cool day of spring. When the wind began to blow about 1:30 AM I thought I should try cold smoking the cheese blocks still around … Continue reading
These jalapenos were very good with the tasso, and smoked cheese. The tasso surely contributed flavor but it was not noticeable. Next time add creole seasoning to the grated cheese before stuffing the peppers. Or, ancho chile powder. … Continue reading
2/19/2017, Sunday – Bought another 3.7 lb. boneless beef shoulder roast (a clod) at HEB for $2.27/lb and rubbed it with Jeff’s Texas Rub made our way (kosher salt and granulated garlic) the day before; i.e. Saturday. Tied in as it … Continue reading
2/18/2017 – Split large, fresh jalapenos, removed seeds, and pulp. Lightly fired thin bacon strips. Inserted slices of my faux (not cured) pork chorizo with a thick sliver of Monterey jack cheese then wrapped with the hot lightly fried bacon. Sprinkled … Continue reading