↓

Mary and Tom's Kitchen

Our cooking, grilling, smoking, preserving and fermenting journal.

Mary and Tom's Kitchen
Home Menu ↓
Skip to primary content
Skip to secondary content
  • Home
  • Equipment
    • Amazen Tray and Tube
    • 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
    • Pellet Diary
    • Pitmaster’s “The Key” Rubs
    • Salmon Advice
    • Turkey Advice
    • What is the Smoke Ring?
    • What’s in Pellets
  • All Posts
  • Misc. Info
    • About Sausage
    • Aging Beef
    • Butchering
    • Chile Info
    • Cookbook Hits
    • Creole Cooking Ethnic Origins
    • 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

Primary Menu

  • Home
  • Preserving
    • Brining Recipes/Methods
    • Curing a Ham
  • Conversion Volume-Weight
  • Equipment
    • Amazen Tray and Tube
    • Equipment ID
    • Kitchen Tools
    • MasterBuilt Mods/Repairs
    • PIDs & Heat Sensors
  • Our Recipes
    • Brisket Our Way
  • Smoking
    • About Time, Temp & Moisture
    • Beef Jerky Recipes
    • Cold Smoking
    • Pitmaster’s “The Key” Rubs
    • Salmon Advice
    • Turkey Advice
    • What is the Smoke Ring?
    • What’s in Pellets
  • About Sausage
  • Aging Beef
  • Butchering
  • Griddle Temps
  • MSG Info
  • Old Cooking Ways
  • Substitutions
  • Cookbook Hits
Home→Tags BBQ-Beef 1 2 3 4 >>

Tag Archives: BBQ-Beef

Post navigation

← Older posts

Briskets & Sausage on the Recteq

Posted on April 16, 2023 by TomJune 15, 2023

4/16/2023 – Smoked a brisket and Connecuh Black Pepper Sausage for our Spring BBQ and Pot Luck lunch to celebrate Frank Knippenberg’s and Digger Creel’s birthdays. The brisket was smoked and then “finished” in the oven but after 10 hours … Continue reading →

Posted in Beef | Tagged BBQ-Beef, Q'Journal, Recteq, Sausage

Smoked Roast, Chicken, & Butternut Squash

Posted on August 19, 2022 by TomAugust 20, 2022

Smoked on the Rectec: Chuck roast, Chicken thighs, Stuffed Chicken Breast wrapped in thick-sliced bacon from Rouses, and a split butternut squash. Put all but the squash on at the same time at 10:15 AM with the Recteq at 225°. … Continue reading →

Posted in Sides, Smoked | Tagged BBQ-Beef, Chicken, Q'Journal, Squash

Small Roast & Veggie Tray on the Recteq #2

Posted on August 3, 2022 by TomAugust 3, 2022

8/3/2022 – This smoke is the second small beef roast on the Recteq based on the first one here. Dry brined a 2 lb. roast 2 days earlier and seasoned well with fresh coarse ground black pepper and a light … Continue reading →

Posted in Cast Iron | Tagged BBQ-Beef, Q'Journal, Recteq

Small Roast on the Recteq

Posted on March 31, 2022 by TomApril 1, 2022

3/31/2022 – Today bought about a 2 lb. chuck roast at So. Ala. Custom Meats. Salted it to dry brine for a few minutes, added our fresh ground black pepper, and Meat Church’s Garlic & Herb rub. 3:20 PM – … Continue reading →

Posted in Beef | Tagged BBQ-Beef, Q'Journal, Recteq

T-Bone’s Smoked Then Seared

Posted on February 14, 2022 by TomApril 30, 2022

2/14/2022 – These Valentine steaks turned out great. It was good that they were great pieces of 1″ thick beef…that happened to come from Rouses. After the smoke/grill process, the center was near pink with a gradual color change to … Continue reading →

Posted in Beef, Smoked | Tagged BBQ-Beef, Q'Journal, Recteq

Spare Ribs on the Kettle

Posted on August 22, 2020 by TomAugust 23, 2020

8/22/2020 – This cook was good with the pecan coins from our firewood in the kettle with the SNS and lower tray. Tried to follow the similar smoke in March 2017. Dry brined and shook on a good amount of … Continue reading →

Posted in Beef | Tagged BBQ-Beef, Q'Journal

Prime Steak Reverse Sear

Posted on July 3, 2018 by TomAugust 12, 2018

7/2/2018 – Dry-brined a 1-1/2″ thick Prime Steak from HEB 48 hours ago. This reverse sear turned out great largely due to a good Prime steak. Pulled from refer an hour ahead to warm a bit and to add a good … Continue reading →

Posted in Beef | Tagged BBQ-Beef, Q'Journal

Brisket Flat & Beef Roast Smoked

Posted on June 3, 2018 by TomJune 5, 2018

6/3/2018, Sunday – Both pieces of meat turned out good. The meat was moist likely due to the long dry brining. The combo rub of Jeff’s Texas Rub and 5POGS–different on each–added good flavor. Added more Jeff’s between the smoke … Continue reading →

Posted in Beef, Smoked | Tagged BBQ-Beef, Q'Journal

Jeff’s Reverse-Sear Steaks ToTry

Posted on February 9, 2018 by TomFebruary 9, 2018

Dry-brine for 2 hours a 1-1/2″ steak. Let warm up before searing Use a paper towel to dry the steaks. We want them as dry as possible so they will brown with as little steam as possible. Sear in a … Continue reading →

Posted in Beef | Tagged BBQ-Beef, Steaks, ToTry

Baby Back Ribs and Beef Ribs

Posted on January 14, 2018 by TomJanuary 15, 2018

1/14/2018 – 5 AM to 6 AM – Pulled silver skin from BBs and rubbed well with Kit’s Creole Seasoning. Rubbed the beef ribs with Jeff’s Texas Rub. Put into refer. 2:30 – Put into MES. Smoke was from a mixture … Continue reading →

Posted in Beef, Pork, Smoked | Tagged BBQ-Beef, BBQ-Pork, Q'Journal

Post navigation

← Older posts

Categories

Recent Posts

  • BBQ Leg Quarters Injected
  • Grilled Bruschetta Chicken
  • Smoked Salmon & Mahi Mahi
  • Rosemary-Garlic Pecans
  • Creole Marinara Big Batch
  • Squash Casserole
  • Meat Church’s Rubs-First Use
  • Meat Church Pork Butt totry
  • Country-Style Pork “Ribs” Tweaked Again
  • BBQ Chicken on the Recteq #2
  • BBQ Chicken on the Recteq
  • Chicken Puttanesca
  • Shrimp Boil Development
  • Briskets & Sausage on the Recteq
  • Our Russian Dressing
  • Pastrami from Store-bought Corn Beef
  • Hester’s & Mary’s Taco Soup
  • Mary’s 1997 Steak Sauce/Baste

Admin

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Appetizers/Dips

  • Queso Smoked by MeatChurch 1
  • Skillet Bacon Queso 0

Baking

  • Alabama Foodways & History
  • Baking in cast iron skillets
  • Baking Sourdough Breads
  • Best Basic Recipes
  • Butter Cake by Leah Chase
  • Cassandra's "Light" Fruitcake
  • Flour for Gluten Free Bread
  • Grandpa McAndrew's Irish Soda Bread
  • Healthy Carrot Cake
  • Herb Buttermilk Biscuits
  • Ina's Blueberry Coffee Cake Muffins
  • Light Cornbread ToTry
  • Light Yeast Cornbread ToTry
  • Making Sourdough Starter
  • Muffin Master Recipe
  • Oatmeal Raisin Cookie
  • Secrets for Making Scones
  • Short Rib Onion Soup ToTry
  • Spiced Pumpkin Cake
  • Zucchini Bread & links to Zuc Recipes

Beef Recipes/Methods

  • Chili Con Carne
  • Coffee-Rub for Beef
  • Cook Cheap Steak & Expensive Steak
  • Corned Beef
  • Grillades & Grits
  • Hot Dog Chili Sauce
  • London Broil – Buying, Cooking
  • London Broil by ChiliPepperMadness
  • Pastrami from bought corned beef
  • Pulled Barbecue Beef (Chuckie)
  • Roast Tenderloin Butchering & Roasting
  • Smoked Beef Ribs ToTry
  • Texas Smoked Pastrami
  • The Zen of Beef Ribs
  • Trimming a whole beef tenderloin

Brining

  • Brine Calculator
  • Pop's brining, cure, pickling, corning
  • Salt Brining Calculator
  • Science Behind Brining
  • Thawing/Brinning a Turkey
  • Wet vs. Dry Brining

Breakfast

  • Baked Eggs w/ Chorizo & Potatoes
  • Chilaquiles ToTry
  • Cornbread Waffles
  • Difference Between Frittata, Quiche, & Strata?
  • Eggs In Purgatory-To Try
  • Ina's Hash Browns

Butchering

  • 10 Beef Cut Graphics
  • 10 Cuts-Pork Loin
  • All about Beef Ribs
  • Beef Cuts
  • Beef Roasts: Selection and Processing
  • Beef Steaks: Selection and Processing
  • Brisket Butchering 101
  • Brisket Selection & Preparation
  • Butchering Videos
  • Cuts of Beef
  • Every Cut of Steak Explained Video
  • Jim Kerstein Butchering Vids
  • MeatUp Butchering
  • Pork Anatomy Diagram
  • Pork Butts into Various Products
  • Roast Tenderloin Butchering & Roasting
  • Short Rib Cuts
  • The Butcher's Knot
  • The Butcher's Knots simpler
  • The Rib Eye Cap
  • The Zen of Beef Cuts
  • The Zen of Beef Ribs
  • Trimming a whole beef tenderloin

Cajun/Creole Links

  • Bacon-Wrapped Thighs w/ Spinach & Artichoke
  • Beignets Blue Crab by Justin DeVillier ToTry
  • Biscuits & Burlap – NEW
  • Blue Runner Foods NOLA Recipes
  • Boiled Crawfish & Shrimp LA Style
  • Boudin Balls Recipe
  • Cajun Corn & Shrimp Bisque
  • Cajun Crab Cakes with Jalapeno Remoulade
  • Cajun Paella
  • Cajun Pig Roast with Sides
  • Cajun Shrimp Fettuccine Alfredo
  • Cajun vs. Creole Food
  • Cajun-Creole Cuisine Blog
  • Cajun/Creole Dictionary with Pronunciations
  • Camellia Brand Recipes
  • Chaurice by Wedliny Domowe
  • Chaurice Sausage & Egg Pie
  • Chef John Folse's recipes
  • Classic Crawfish Etouffée
  • Cooking in Creole Days 1904
  • Creole Mustard Recipe
  • Creole Shrimp Dip
  • Euyla Mae Dore's Ham/Chicken Jambalaya
  • Folse's Recipe of the Week
  • Gumbo 5 Ways by Folse/Chase
  • Houmas House Recipes
  • Jambalaya (Brown) post at SMF
  • Jambalaya Chicken and Sausage
  • Jambalaya Chicken, Andouille and Shrimp
  • Jambalaya Stuffed Pork Loin
  • Jambalaya, Chicken – 1978 World Championship
  • LA Crawfish Co's recipes
  • Lafayette Cajun Recipes
  • Louisiana Barbecued Shrimp
  • Louisiana Recipes from NOLA
  • NOLA Cuisine.com
  • Paul Prudhomme 10 Recipes
  • Paul Prudhomme's Cajun/Creole classics
  • Paul Prudhomme's Videos
  • Pickled Pork Recipe
  • Real Cajun Recipes with Jacques Gaspard
  • Red Beans & Rice Boudin Balls
  • Shrimp & Grits with Andouille Sausage ToTry
  • Shrimp and Grits by Justin Devillier, ToTry
  • Shrimp Creole by Justin Devillier ToTry
  • Spicy Creole Shrimp Dip
  • Tasso by Len Poli's
  • Tasso from Pork Butt
  • Tasso Smoked by Chef John Folse

Chiles

  • About Chipotle Peppers
  • All About Peppers
  • Chiles 101
  • Chiles, Dried
  • Cooking with Dried Ancho Chiles
  • How to Make Hot Sauce
  • Preparing Whole Dried Chilies
  • Salsa Recipes

Cast Iron Cookware

  • CI Hand Molding
  • Dating Cast Iron
  • Cast Iron From Sundown Farms
  • Inventory
  • Lodge History
  • Lodge Item Numbers
  • Our Restoring Methodology
  • Nickle/Chrome Plating
  • Small Square Skillets

Cast Iron

  • Cast Iron Size & Capacity Charts
  • Chemistry of Cast Iron Seasoning
  • ERIE Skillet Article

Chef's Recipes

  • Carrabba's CopyCat Recipes
  • Chef John Folse's recipes
  • Chef John's 19 Best Italian Recipes
  • Franklin's Sauce, Beans, Ribs
  • HowToBBQRight.com
  • Ina Garten's Site
  • Jeff Phillips' Recipes at SMF
  • Korean Recipes
  • Moroccan Recipes
  • Paul Prudhomme's Cajun/Creole classics
  • Paul Prudhomme's Videos
  • Recipes Fiber
  • Recipes from Chef Rick Bayless
  • Rick Bayless Mex Recipes
  • Steven Raichlen's BBQ Bible
  • The Backyard Southern Gourmet
  • The Mediterranean Dish

Curing Methods/Recipes

  • 30 Cured Meats
  • Best practices for sausage making
  • Cure Calculator
  • Cure calculator by Dr.Jeff
  • Cured Meat Type Chart
  • Curing Salts Explained
  • Fine Points of Curing Brine
  • Len Poli's Corned Beef
  • Morton TQ Recipes
  • Pop's brining, cure, pickling, corning
  • Pop's Curing Time Article
  • Susan Minor's site at WayBackMachine
  • Texas Smoked Pastrami

Desserts

  • Rice Pudding Stovetop

Equipment

  • Adrenaline BBQ Company
  • AllParts Grills
  • Asado Argentinian Cross
  • Auber Instruments MES Smoker Controller
  • Low Temp Controller
  • MES Mods for Auber Controller
  • Schwenker (German Swinging Grill)
  • Sharpening Meat Grinders
  • Southwest Disk, Discada
  • The Sausage Maker Kitchen tools

Fermenting

  • 5 Fermented Carrot Recipes
  • Fermentation Recipes
  • Fermented Carolina Slaw ToTry
  • Fermented Cilantro-Lime Jalapeños ToTry
  • Fermented Jalapenos
  • Fermented Vegetable Recipes
  • Homemade Mommy Ferments etal
  • Hot Sauce Fermented
  • Jas. Townsend Videos of very old recipes
  • Mold in Ferments
  • Pepper Mash Fermented
  • Pickled Peppers 3 Ways
  • Salt For Fermenting
  • Spicy Sauerkraut
  • Spicy Sauerkraut ToTry
  • Spinach Kraut ToTry
  • Three Fermentation Rules & Troubleshooting Tips
  • Troubleshooting Sauerkraut Fermentation
  • Tutorial Making Sauerkraut

Fish

  • Blackened Catfish & Pontchartrain Sauce
  • Catfish – Lemon Pepper Fried
  • Catfish Oven-Fried
  • Fried Whole Catfish

Food Blogs

  • Cajun-Creole Cuisine Blog
  • Camellia Brand Blog
  • Chili Pepper Madness
  • ClosetCooking.com
  • Drick's Rambling Cafe
  • Fat Old Canadian Guy's Blog
  • Food Wishes Video Blog
  • Hunter Angler Gardener Cook
  • Jessica Gavin-Culinary Scientist
  • Marion’s Kitchen
  • Mississippi Sideboard
  • PatioDaddio's Recipes
  • Real Cajun Recipes with Jacques Gaspard
  • RecipeCurio.com
  • Recipes for Traditional Greek Cuisine
  • RouxBDoo's Food Blog
  • Serious Eats
  • SkinnyTaste.com
  • SouthernKitchen.com
  • SouthernKitchen.com
  • SpendWithPennies.com
  • The Black Peppercorn
  • The Daring Gourmet– British Dishes etal
  • Traditional Cooking School

Food Preservation

  • American Pressure Canner Cookbook
  • Aunt Lena's Italian Peppers
  • Ball Canning Recipes
  • Canning Foods at Home
  • Canning Homemade!
  • Canning Temp & Times
  • Canning: Answers to Questions
  • Dehydrating – Prep, Pretreat thru Storage of Fruit
  • Dehydrating – Pretreat Fruit
  • Fire Roasted Salsa Canning Recipe ToTry
  • Fresh Tomato Sauce Recipe
  • Jerky Making by OSU
  • Pickl-It.com
  • Preserving Gourmet Garlic
  • Roasted Tomato Marinara Sauce
  • SimplyCanning.com
  • Tomato Quantity Conversions
  • Tomato Sauce From Fresh Tomatoes
  • Tomato Zesty Salsa by Ball
  • Univ. Georgia Home Food Preservation
  • YouTube Traditional Cooking by Wardee

Food Science

  • Food Myths at SeriousEats.com
  • Herbs – Convert Fresh to Dried

From SusanMinor.com

  • Aged Sirloin & Brisket
  • Brisket Pachanga
  • Calling All Mop Recipes
  • Curing & Brining
  • Corned Beef to Pastrami
  • Stuffed Pork Loin
  • WTS Brisket

Health

  • 15 Ways to Reduce Lectins in Your Diet
  • 5 Ways to Reduce/Remove Lectins
  • A Simple Lectins Definition
  • Polyphenol Guide by Dr. Gundry

Misc Recipe Sites & Resources

  • Chasing Chilli
  • Food Lab: Dry-Aging Beef
  • Griddle Temp–ThermoWorks
  • How It’s Cooked: What's your meat doing?
  • Pepper Heads for Life
  • PepperScale.com
  • Recipe of Health
  • Recipes Fiber
  • Roasted Tomato Marinara Sauce
  • So You've Overcooked Your Meat
  • Vinegar Institute

Pasta Dishes

  • Fresh Tomato Sauce Recipe
  • Pasta Poblano
  • Roman-Style Fettuccine With Alfredo Sauce

Poultry Recipes

  • Bacon-Wrapped Thighs w/ Spinach & Artichoke
  • Carrabba's Chicken Marsala
  • Chicken Lazone
  • Chicken Thigh Marinade Sriracha-Soy
  • Chicken, Spicy Roasted
  • Greek Chicken Gyros
  • Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
  • Mediteranean Grilled Chick+Dill Greek Yogurt Sauce
  • Safely Thawing Turkey–ThermoWorks
  • Smoked Party Wings ToTry
  • Smoked Turkey with Bacon Butter
  • Thawing/Brinning a Turkey
  • Turkey Bone Gumbo
  • Turkey Turketta ToTry

Pork Recipes

  • Bacon Many Ways
  • Cajun Pig Roast with Sides
  • Chef John's Porchetta ToTry
  • Cuban Mojo Marinated Pork
  • Hoisin Nine-Dragon Ribs
  • Jambalaya Stuffed Pork Loin
  • Jerk Pork Tenderloin and Slaw
  • Monroe County-Style Pork Steaks
  • Pesto Stuffed Pork Chops ToTry
  • Pork Bastes Recipes
  • Pork Belly Like a Pro
  • Rib Baste Recipe
  • Smoked Pork Crown Roast
  • Sweet Tea Brined Pork Chops
  • Tasso by Len Poli's

Relishes

  • Giardiniera, Chicago-style ToTry

Salads

  • Corn – Frito Corn Salad ToTry
  • Greek Garbanzo Bean Salad ToTry
  • Greek Green Bean Salad
  • Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries
  • Lamb Seared w/ Cucumber Slaw ToTry
  • Potato Salad Ideas
  • Summer Corn Salad ToTry

Sausage

  • Andouille Sausage by Chef John Folse
  • Andouille Sausage Recipe NolaCuisine
  • Best practices for sausage making
  • Chaurice Sausage Recipe ToTry
  • Chaurice Sausage-John Folse ToTry
  • Cured Meat Type Chart
  • Homemade Sausages
  • How To Make Andouille Sausage
  • Leggs' Sausage Seasoning
  • Len Poli's Sausage Making
  • Smoked Andouille Sausage

Sauces/Dressings

  • Dill-Pickle Tartar Sauce ToTry
  • Greek Tzatziki Sauce Recipe
  • Hot Bacon Dressing
  • Hummus Recipe (Authentic and Homemade)
  • Remoulade Sauce spicy

Salmon/Fish Smoking

  • Cleaning Smoking a whole Salmon
  • Comparison of Salmon curing methods
  • Salmon Advice by Wade
  • Smoked Salmon with recipe, instructions
  • Wade in Woodchurch lessons from Forman's in London
  • Wades Long Salmon Smoke

Seafood Recipes

  • Boiled Crawfish & Shrimp LA Style
  • Buttermilk Fried Oysters with Remoulade
  • Cajun Crab Cakes with Jalapeno Remoulade
  • Cajun Paella
  • Grilled Fish Fillets
  • Grilled Shrimp w/ Roasted Garlic-Cilantro Sauce
  • Louisiana Barbecued Shrimp
  • Salmon Smoke
  • Salmon, How to Grill by The Mediterranean Dish
  • Seafood Cioppino (Stew)
  • Shrimp & Cream Cheese Stuffed Jalapeños
  • Shrimp & Grits with Andouille Gravy ToTry
  • Shrimp Fra Diavolo ToTry
  • Shrimp Remoulade & Boil
  • Shrimp Scampi & Other Quick Shrimp Dishes
  • Shrimp Szechuan
  • Smoked Shrimp w/ Butter
  • Spicy Creole Shrimp Dip

Sides

  • Ancient Ingredient: Hominy ToTry
  • Authentic Refried Bean
  • Cabbage Fried with Bacon
  • Cardiff's Barbecued Cabbage
  • Corn Nuts, Make your own
  • Fermented Carolina Slaw ToTry
  • Garlic Herb Roasted Potatoes
  • Griddle Grilled Corn Cakes
  • Grilled Chipotle Sweet Potatoes ToTry
  • Grilled Corn Salsa by Folse ToTry
  • Grilled Corn w/ Basil Butter ToTry
  • Grits & Greens
  • Hot Water Cornbread {Granny's Recipe}
  • Mashed Potatoes – Tyler Florence
  • Okra-10 Best Recipes
  • Parmesan Garlic Smoked Potatoes ToTry
  • Polenta Creamy Romanian
  • Squeezebox Sweet Potatoes
  • Sun Dried Tomato Pesto
  • Vinegar Sauce for slaw & pork-ToTry

Smoking Curing Sites

  • Amazing Ribs
  • Cold Smoking
  • Morton TQ Recipes
  • Nat. Ct. Home Food Pres-Smoking, Curing
  • Texas BBQ Posse Blog
  • Texas Smoked Pastrami
  • The BBQ Brethren
  • Understanding Smoke Management

Tags

BBQ-Beef BBQ-Chk BBQ-Pork BBQ-Sides Beans/Peas Cajun/Creole Chicken Chrome/Nickel CI_Misc Curing Dips Erie Favorites Fermenting Fish Griswold Jalapenos Journal Lodge No3s Okra OurRecipes Peppers Pickled Pickles Potatoes Pots/Bowls Q'Journal Recteq Rubs Salads Salsa Sauces/Dressings Shrimp Sides Skillet Soup Squash TDF TexMex ToTry Turkey Veggie Wagner Wapak

Soups/Stews/Chili

  • Chili – Woody DeSilva’s Championship
  • Chili Con Carne
  • Chili Verde
  • Corn Chowder

Supplies

  • Hoosier Hill Farm
  • Masterbuilt
  • My Spice Sage
  • ThermoWorks

Smoking Methods/Recipes

  • Bacon Wrapped Pork Stuffed
  • Brisket Butchering 101
  • Brisket Selection & Preparation
  • Brisket with Wet-to-Dry Smoke Chamber
  • Cold Smoking by Webliny Domowe
  • Great smoked deviled egg advice
  • Hoisin Nine-Dragon Ribs
  • How to Burnt Ends
  • Masterbuilt Smoke Recipes
  • Monroe County-Style Pork Steaks
  • Pastrami from bought corned beef
  • Pull Pork & Panni Press Sandwich
  • Salmon Smoke
  • Smoke Chamber Methods Multple Meats
  • Smoke Today, Serve Tomorrow
  • Smoked Beef Ribs ToTry
  • Smoked Pork Crown Roast
  • Steven Raichlen BBQ Basics
  • Tasso by Len Poli's
  • Tasso Smoked by Chef John Folse

Southern Comfort

  • Biscuits & Burlap – NEW
  • Fried Cornbread- Hoe Cakes
  • Griddle Grilled Corn Cakes
  • Grillades & Grits
  • Gumbo 5 Ways by Folse/Chase
  • Ina's Hash Browns
  • Roasted Corn Grits ToTry
  • Seafood Cioppino (Stew)
  • Southern Living Casseroles
  • Southern Pork Chop & Rice Casserole
  • SouthernKitchen.com

Old Cookbooks & History

  • 1871 N Carolina Cookbook
  • 1878 Gulf City Cookbook
  • 18th Century Fried Chicken
  • Ancient Ingredient: Hominy ToTry
  • Baking in cast iron skillets
  • Civil War Recipes
  • Colonial Recipes from Old VA & Maryland
  • Cooking in Creole Days 1904
  • Dishes/Beverages of old South, 1917
  • Geo Washington Carver's How to Cook Cowpeas
  • German Recipes & Sausage History
  • Historic Cookbook Project
  • Historic cookbooks 1900 – 1910
  • History of smoked brisket in TX
  • Jas. Townsend Videos of very old recipes
  • Madame Begue's Cookbook
  • Recipes of the North and the South 1908
  • Secrets of Meat Curing Sausage Making, 1922
  • The Larder- Southern Foodways
  • The Virginia Housewife
  • Traditional Cooking School
  • YouTube Traditional Cooking by Wardee

Videos

  • Butchering Videos
  • Cajun-Creole Cuisine Blog
  • Central Texas BBQ
  • Food Wishes Video Blog
  • Jas. Townsend Videos of very old recipes
  • Paul Prudhomme's Videos
  • Roasted Tomato Salsa Vid
  • Science Behind Brining
  • Slow Roasting Whole Pig in SC
  • The Best BBQ Pitmasters
  • Videos by Cajun Chefs
  • White Thunder BBQ
© 2023 - Mary and Tom's Kitchen Proudly powered by WordPress  Weaver II by WP Weaver
↑