Prepared ahead: halved lemons, bulbs of garlic sliced in half to expose the cloves and onions sliced in half through the equator (so the top and root ends hold them together) cut-up head of celery to the boil at the … Continue reading
3/18/2017 Ordered separately 2 lbs of blend by Amazen’s PitMaster’s Choice and 20 lbs of Pecan by Lumberjack.
The recipe below is what he made in his video on YouTube here. He did not say it is what he serves at his restaurant. This is quite different than the recipe in his book that we tried here. Maybe … Continue reading
Smoked Jerk Chicken could be good but the seasoning used here was too mild,
First time to slow smoke lamb shanks and did it in the Kettle finishing off in the oven. Given the cost, work to remove the silver skin, and cook time, they would need a lot more flavor to be worth it.
First tried this blend on 3/19/2017. Built on the three different color peppers with onion, garlic, and salt. The intent is to be an all-purpose seasoning blend using the three peppers as Paul Prudhomme said each hits the tongue at different spots … Continue reading
See the YouTube vid by Smoky Ribs BBQ & Southern Cuisine. Contains several tips to avoid greasy chips by removing starch and how long to fry. … Continue reading
Very detailed description of the process developed and used by FatBastard09 at SMF as posted here. … Continue reading
3/15/2017 – Mary had bought 4 small lobster tails today for less that $4 each and we agreed we wanted to try boiling them cajun style; i.e. like spicy shrimp boil. They turned out very good even though she has … Continue reading
3/12/2017 – This cook was good as the pecan in the kettle was better than the pellets in the MES. Rubbed in a lot of Stubbs Hot Pork Rub that provided a nice bark. Also liked the large thick spare ribs … Continue reading