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 said she does not like the typical lobster. 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 and spritzing with apple juice. The SNS burned strong well past the chicken added after the ribs. Enjoyed the ribs all week as they warmed up nicely and were tender without falling apart. Continue reading
This post contains advice and recipes about poaching/boiling corned beef found and extracted from various places. Continue reading
Mary bought the bacon wrapped, sausage with yellow cheese filled jalapenos at HEB. They turned out good and have a great appearance. Continue reading
3/5/2017 – Smoked them with a Pork Shoulder for Maggie, Jeff and family as this is their first time out since eloping to Galveston at Christmas. Looked great when pulled but over cooked wrapped in a warm oven. Continue reading
3/5/2017 – Smoked on the MES a 7.48 lb pork shoulder and BB Ribs for Jeff and Maggie’s Sunday visit after they had eloped just after Christmas. The evening before we rubbed the shoulder with Stubb’s Hot Pork rub. See separate post this date for the baby back ribs. This morning scored 1/4″ fat cap to the meat in diamonds and added rub pressing it into the cuts. Continue reading
3/4/2017 – Success the first time!!! Turned out great with nice slightly sweet chewy bites. Continue reading
This was the second time making corned beef and the first time smoking it to make pastrami. The corned beef was made with part of a brisket point. The pastrami rub even included juniper berries. It turned out great with Mary raving about her Ruben sandwich. Continue reading