From a post at SMF – “…this set of three recipes from Top Secret Recipes posted by Todd Wilbur on FB: Jimmy Dean Sausage clone recipe This clone recipe re-creates three varieties of the famous roll sausage that you form into patties … Continue reading
Tag Archives: ToTry
Recipe below is by Susan Minor and extracted from here at the WayBackMachine. Beef Pastrami From Habanero Smoker After receiving favorable review for the way I prepare my pastrami, I feel that I can now post it on this site. There … Continue reading
My Aged Sirloin From Susan Minor’s former website. Downloaded 6/12/17. [The Cook] aged a sirloin over 30 days. Here are the pictures of what I got.In this first picture after I washed it up you can see that the meat is … Continue reading
2 pounds red potatoes, quartered 1/4 cup butter, melted 2 teaspoons minced garlic 1 teaspoon salt 1 lemon, juiced 1 tablespoon grated Parmesan cheese Preheat oven and CI skillet to 350 degrees F (175 degrees C). In a small bowl … Continue reading
Two different types of Chili from Chef JJ at SMF Smokin’ Butt Chili 4lb Smoked Pork Butt 3C Chopped Onion 2T Minced Garlic Evoo as needed 4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, … Continue reading
Ingredients 2 sweet potato, peeled and cut into 3/4-inch cubes 2 potatoes, peeled and cut into 3/4 inch cubes 2 teaspoons distilled white vinegar 1/4 cup light mayonnaise 1/4 cup light sour cream 2 teaspoons fresh lemon juice 1 teaspoon … Continue reading
2# red potatoes 2T extra-virgin olive oil Dressing: 1/2C extra-virgin olive oil 1T apple cider vinegar 1t kosher salt 1t ground black pepper 1 clove garlic, chopped 2 g white sugar 6 slices cooked bacon, chopped. [Grill on a mat] … Continue reading
Sauce inspired by the legendary Cooper’s Old Time Pit Bar-B-Que in Llano, TX. Makes about 5 cups. This has beef stock and possibly beef fat in it so it should not be kept for more than a week or two. … Continue reading
From Chef JJ: Lay paper to form a diamond bottom point toward you. Brisket in the center, horizontally corner to corner. Fold bottom point over meat to cover. Fold in side points to center. Roll the package away from you … Continue reading
FOR THE REMOULADE: 1/2 cup mayonnaise 1 tablespoon prepared horseradish 1 tablespoon Sriracha 1 tablespoon capers 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 2 teaspoons dijon mustard 1 shallot, coarsely chopped From http://hostthetoast.com/crab-cakes/ where he says “The recipe for … Continue reading