Chocolate Chip Cookies w/Peanut Butter and Oats ToTry

Posted on by April 28, 2017

Outrageous Chocolate Chip Cookies

Ingredients
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth.
  3. Stir in the peanut butter, vanilla and egg until well blended.
  4. Combine the flour, baking soda and salt; stir into the batter just until moistened.
  5. Mix in the oats and chocolate chips until evenly distributed.
  6. Drop by tablespoonfuls onto lightly greased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Pop’s Dill Dip ToTry

Posted on by April 27, 2017

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 and let set overnight.
Add chopped dried beef an hour before serving.

We usually hollow out a pumpernickel or pump/rye 2lb. loaf, cutting up what was taken out and filling the cavity with the dip. Once the cut up pieces are gone, break off the ‘bowl’ and eat it too!

This was cut down from a deli recipe we’d sell from the counter by the pound, it was about 200 lbs. a day during the holidays per store!

He offered this to use with Dried Beef.

New Burners for Gas Grill

Posted on by May 8, 2017

4/26/2017 – Ordered two new burners for the gas grill from:

Grill-Parts.com,
26815 Kanis Road
Little Rock, Arkansas, 72223
(501) 821-4050

Product ID   Product Name              Price  Quantity    Total
CIT             Cast iron burner.          $28.22       2         $56.44
Subtotal : $56.44
Shipping : $0.00
Total : $56.44

Additional Information
grill_brand : Cooks Corner
grill_model : CCJ?KW
gas_type : LP (Propane)

Cheese and Eggs Smoked

Posted on by May 8, 2017

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 and some hard boiled eggs. At 1:30 AM took the cheddar, Monterey Jack and Pepper Jack cheese blocks out of the refer to come to room temp. Also added a small square thin block of Parmigiano rigatoni cut from a piece of rhine. At 4:30 am boiled 5 eggs. Continue reading →

Crawfish Seasoning Evaluation

Posted on by April 16, 2017

When getting ready for the 2017 Easter Boil I bought the 40 qt pot and had to decide how to split the 4.5 lbs of Lousiana Fish Fry boil seasoning into two pots. See analysis at the post about how I prorated the mix for the first pot. Here is the analysis for how much to add to the used boil for the second 15 lbs.

Percent of bag in first pot 757575505050909090
Uptake by crawfish & Veggies251510251510251510
Remaining506065253540657580
Add rest of seasoning252525505050101010
2nd pot's concentration758590758590758590

Therefore, this indicates the higher 1st pot seasoning at 90%, at all uptake rates, yields a 2nd pot that is similarly spiced.

 

Texas Roadhouse Q Sauce ToTry

Posted on by April 11, 2017

Texas Roadhouse Barbecue Sauce Ingredients

2 tbsp. canola oil
1/2 cup vinegar
1 1/2 cups water
1/2 cup tomato paste
1/2 cup sugar
1 tbsp. onion powder
1 1/2 tablespoons molasses
2 tbsp. honey
1 tbsp. Worcestershire sauce
2 tsp. salt
2 tsp. vanilla extract
1 tsp. liquid smoke
1/8 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
Texas Roadhouse Barbecue Sauce Recipe

Place canola oil in a medium pan and turn on medium high heat.
Add vinegar, water, Worcestershire sauce, honey and sugar. Stir until sugar dissolves.
Measure and add onion powder, liquid smoke, paprika, garlic powder, black pepper, vanilla and tomato paste.
Bring mixture to a boil, stirring constantly.
Reduce to a simmer and cook for about an hour uncovered until the sauce thickens.[5]
Remove from heat and allow the sauce to cool, unless you will use it immediately.
Put sauce in a jar or squeezable container once sauce is cool.
Place container in refrigerator overnight to enhance flavor if possible.

Corned Beef to Pastrami – 3rd Cure

Posted on by March 16, 2021

5/8/2017 – This was our 3rd corned beef and we began with a whole packer brisket at 14 lbs 7 oz and trimmed off all the fat. Trimmed weight was 8 lbs total. Added Cure No.1, salt and sugar per the Digging Dog Farm’s calculator and then Foamhart’s seasoning at 1T per pound to cure. Again used Chef JJ’s Pastrami rub and pecan smoke.  Continue reading →