August 28, 2016 This was a sideline effort to the larger effort of smoking two racks of spare ribs. Trimmed the racks of the flaps and the tips along with other loose pieces. Trimmed the heavy fat off of the … Continue reading
Tag Archives: OurRecipes
INGREDIENTS 1 cup plain yogurt 2 Tbsp olive oil 4 cloves garlic, minced ½ Tbsp dried oregano 1 medium lemon ½ tsp salt freshly cracked pepper ¼ bunch fresh parsley 3½ to 4 lbs chicken pieces INSTRUCTIONS To make the … Continue reading
This smoke was with a cut-up butt and turned out good.
Based on advice from Aaron Franklin and Adam Perry Lang I made my first rub for the May 21, 2016 Pork Butt for the Farm smoke. The course rub to catch the smoke seemed to be a good idea and … Continue reading
Saturday, May 14, 2016 Mary modified a recipe from myrecipies.com and made a GREAT casserole. Ingredients 4 pounds yellow squash, sliced 1 large sweet onion, finely chopped 1 cup (4 oz.) shredded Cheddar cheese 1/2 cup chopped fresh chives 1 … Continue reading
Cook date was April 3, 2016. The process below was derived from: the Smoky Au Jus recipe and method by Chef Jimmy J (click here) the sear-first brisket technique by SmokieOakie (click here) the pulled BBQ beef chuckie by PatioDaddio … Continue reading
First made on March 31, 2016 and it was great. A bit spicy. Ingredients 1 C (2 sticks) butter – [Original recipe called for 3/4 C and the extra butter made it very rich along with the broth rather than … Continue reading
March 26, 2016. Easter Sunday. Mary made a double recipe of Treebeard’s Chicken, Sausage and Pork Tasso Jambalaya and a double batch of cornbread in our cast iron muffin pans. The day before we had made deviled eggs and bought a … Continue reading
For this recipe Mary (I) reviewed about 6 or 8 recipes from the Food Network ap and then just went with what we had on hand. Preheat oven to 350 Yellow Squash – I had 5 medium sized, slicedZucchini – … Continue reading
First made on March 4, 2015. 1 small bunch of mustard greens 2 strips of thick sliced smoked bacon 1 white end of a leek 1T Butter White wine 2 cloves garlic minced Salt and pepper to taste In large … Continue reading