May 16, 2017 – Mary made this for the first time and it was great. The sriracha was not hot once it had baked then seared. Continue reading
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. Continue reading
4/13/2017 – The ribs turned out great. The only thing different for us was the baste applied when wrapped and put in the oven. Kelley and Mary liked them a lot. Continue reading
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 caliente but still had body. 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 never be as good as our ham-bone-stock beans. 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 forks. It tasted good. The time in the smoker was over a pan of pintos so maybe that moist beginning made a difference in the time. Continue reading
May 7, 2017 – This is the fourth cure with a cleaned up brisket to make corned beef for Rueben sandwiches. Used the same marinade/cure ingredients. The meat is clearly solid deep red after the cure. Used a lot less rub for the smoke. This cook turned out great. Even when we thawed part of the flat on Oct. 15, 2017, after being vac packed, it was very flavorful with a deep red color. Made great Reubens.
First made on May 6, 2017, to have with fried catfish. Very flavorful and more zing (not hot) than store bought. Continue reading
Good breading. Seemed a lot like what the real fried fish restaurants serve. Should try this again.
May 6, 2017 – T-Bones steaks (large, 3/4″ thick) reverse seared on the Weber with SnS with Jack Daniels Barrel wood chips and fresh corn on the cob turned out good but note medium-rare like Mary likes. Continue reading