↓
Mary and Tom's Kitchen
Our cooking, grilling, smoking, preserving and fermenting journal.
Home
Menu ↓
Skip to primary content
Skip to secondary content
Home
Equipment
Equipment ID
Kitchen Tools
MasterBuilt Mods/Repairs
PIDs & Heat Sensors
Our Recipes
Dressings & Sauces
Home Remedies
Turkey/Sausage Gumbo
Brisket Our Way
Mary’s Charro Beans
Smoking a Butt
Preserving
Brining Recipes/Methods
Canning w/o a Water-Bath
Conversion Volume-Weight
Curing a Ham
Freezing Without Blanching
Smoking
About Time, Temp & Moisture
Beef Jerky Recipes
Cold Smoking
High Volume Chefs
Pitmaster’s “The Key” Rubs
Salmon Advice
Turkey Advice
What is the Smoke Ring?
All Posts
Misc. Info
About Sausage
Aging Beef
Butchering
Chile Info
Cookbook Hits
Creole Cooking Ethnic Origins
Dried vs. Canned Beans
Ethylene Gas Producers
French Onion Soup Tips
Griddle Temps
MSG Info
Old Cooking Ways
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
Substitutions
Tomato Preparations
Volume-Weight Conversions
Cast Iron Info
CI Hand Molding
Inventory
Cast Iron From Sundown Farms
Inventory details
Lodge History
Lodge Item Numbers
Our Restoring Methodology
Small Square Skillets
Dating Cast Iron
Nickle/Chrome Plating
Home
→
Misc. Info
→
Scoville Ranges for Peppers
Scoville Ranges for Peppers
Healthy benefits of Hot peppers
↑