1/9/2023 – Smoked an off-brand 12.7 lb. turkey that claimed it was seasoned and bought from Greers when on sale. Thawed it in the sink for about 6 hours and there was still ice inside and hard-to-remove giblets. Spatchcocked it … Continue reading
Tag Archives: Q’Journal
“This is nice with cocktails and is actually tastes better if made a few days in advance. Recipe from Barefoot Contessa Family Style.” Makes 1.5 pints. INGREDIENTS 8 ounces of cream cheese or Greek Yogurt, at room temperature ½ cup sour cream … Continue reading
11/27/2022 – Bought a 21 lb. two-pack of butts at Rouses on sale keeping them in the outside refrigerator until this morning at 4:30 AM. Rinsed and cut off fat cap and loose ends. Sprinkled with salt and a good … Continue reading
11/25/2022 – This was the best smoked salmon I have made and the easiest. The method is that presented here by a cook who caters events and this is the most often requested dish. Instructions Preheat the smoker to 225 … Continue reading
11/23/2022 – Bought an off-brand, on-sale, 12 lb. bird at the new Publix on Cottage Hill for $0.49 per lb. Smoking it on Wednesday before Thanksgiving so we have leftovers as this year we are going to Becky’s in Pensacola … Continue reading
Made these the afternoon we were smoking butts for the UBC Reunion. They turned out great and well worth making again. The tasso next to the shrimp slices inside the large thick pepper wrapped in bacon was a beautiful when … Continue reading
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
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
7/26/2022 – This smoke turned out great with the ribs nicely flavored and with a great color and appearance. Mixing the ACV and BBQ Sauce gave a thinner sauce that when cooked in foil for the last hour with more … Continue reading
Inspired by the recipe at Recteq. INGREDIENTS: 3 pounds Ground Beef 80/202 tablespoons 6POGS2 1/3 tablespoons Creole SeasoningOur Russian Dressing6 Kaiser RollsLettuce & Tomato INSTRUCTIONS: Preheat recteq to 225°F with a sear kit flat side up.Shape the ground beef into … Continue reading