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Mary and Tom's Kitchen
Our cooking, grilling, smoking, preserving and fermenting journal.
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Brisket Our Way
Mary’s Charro Beans
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Conversion Volume-Weight
Curing a Ham
Freezing Without Blanching
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About Time, Temp & Moisture
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High Volume Chefs
Pellet Diary
Pitmaster’s “The Key” Rubs
Salmon Advice
Turkey Advice
What is the Smoke Ring?
What’s in Pellets
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Misc. Info
About Sausage
Aging Beef
Butchering
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Creole Cooking Ethnic Origins
Ethylene Gas Producers
French Onion Soup Tips
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Paul Prudhomme
Raye & Susan Minor
Aged Sirloin & Brisket ToTry
Brisket Pachanga
Calling All Mop Recipes
Curing & Brining by Raye Minor
Pastrami by Susan Minor ToTry
Stuffed Pork Loin w/ Raisins, Pine Nuts & Spinach
WTS Brisket at Susan Minor’s former site
Scoville Ranges for Peppers
Self-Rising Homemade
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Tomato Preparations
Volume-Weight Conversions
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CI Hand Molding
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Cast Iron From Sundown Farms
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Our Restoring Methodology
Small Square Skillets
Dating Cast Iron
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