From AmazingRibs.com Make burnt ends Normally the fact that the two ends [of a roast] are overcooked is no problem because there are usually two folks who want their meat well done. But if everybody wants theirs medium-rare, here’s what … Continue reading
Tag Archives: ToTry
Pull skin back before marinating to get to meat then season and pull skin back over When pieces are done and hot paint on BBQ sauce. Reverse sear pieces to crisp skin With Chicken Breast slit open one end and … Continue reading
Click for his CREOLE SAUCE RECIPE A VARIETY OF USES FOR CREOLE SAUCE Catfish Courtbouillon (COO-B-yawn) Creole Sauce made with Dark Roux and Seafood stock. Simmer the sauce with 4-5 lemon slices, add Catfish cut into 1 1/2 inch pieces. … Continue reading
How To Render Fat To Make Lard You will need a pot or Dutch oven. Pre-heat oven to 250º regular oven 225º convection oven. Place 5+ pounds of ground pig fat into a covered oven-safe dutch oven. Bake at 250º … Continue reading
Gary Wiviott’s buttermilk brine – 1/2 gal buttermilk, 1 cup warm water, 2/3 cup kosher salt, 1/2 cup brown sugar, 1/4 cup Old Bay Hot (Gary recommends just regular Old Bay tho’) OPs modifications: Sometimes we toss in some cut-up … Continue reading
TARTER SAUCE INGREDIENTS 1 cup mayonnaise 1 tablespoon minced onion, or shallots 1 tablespoon capers 1 teaspoon vinegar 1 tablespoon chopped sweet pickles 1/2 teaspoon prepared mustard 1 hard boiled egg, finely chopped Directions: Combine all ingredients and mix well. … Continue reading
By Chef JJ here edited slightly by me. Put half in with the cure/brine. Once cured rub the other half on the well-dried pork before smoking. This anticipates the cure/brine having a good salt level as there is none here. … Continue reading
Ingredients 1/4 cup butter or margarine 1 cup white corn meal 1 cup all-purpose flour 1 envelope Fleischmann’s® RapidRise Yeast 1/4 cup sugar 2 teaspoons Argo® Baking Powder 1/2 teaspoon salt 2-1/2 cups very warm buttermilk (120° to 130°F) 1 … Continue reading
From bbqaoa.org, June 24, 2016 Ingredients 2 tablespoons butter 4 cloves garlic, sliced thin 2 tablespoons lemon juice salt to taste 1/4 teaspoon ground black pepper 1 onion, thinly sliced 1 1/2 pounds asparagus, trimmed Directions Preheat Smoker to 240 degrees In … Continue reading
See Chicago Tribune Article here. “The recipe came to us by way of Colonel Harland Sanders’ nephew, Joe Ledington of Kentucky. He says he found it in a scrapbook belonging to his late Aunt Claudia, Sanders’ second wife. Ledington, … Continue reading