This recipe comes from the restaurant “Brennan’s” located in New Orleans. This recipe is posted exactly as it was in the book [so said the source]. For more heat add some cayenne pepper. It was developed by their Chef Lazone … Continue reading
Tag Archives: ToTry
Cabbage, red potatoes, large sweet Texas onion, bacon and a great country sausage. http://www.smokingmeatforums.com/t/242143/lightbox/post/1524381/id/452237″> Cover it loosely with foil. Smoked it at 275 for about 3 hours covered loosely with foil. Also I added about a 1\2 in of water to … Continue reading
Ingredients: 6 peeled hard boiled eggs ¼ cup mayonnaise 1 tsp Dijon or spicy mustard ¼ tsp garlic powder Salt and pepper to taste Smoked paprika for garnish Directions Cold smoke peeled hard boiled eggs for 1–2 hours with Apple … Continue reading
White Bean Stew Based on a recipe from the Kitchen of DeepSouthDish dot com. Ingredients 1-1/2 tablespoons butter, bacon drippings or extra virgin olive oil 1/4 pound quality andouille or smoked sausage (like Coneuch brand), diced 1-1/2 cups diced onion … Continue reading
Dry Aging by Alton Brown Dry aging and grilling steak by Dr. Jeff Bonder Note to Self – Try dry aging using the Alton Brown paper towel method in the wine cooler where there are no odors. Then reverse sear … Continue reading
Chef JJ’s poultry brine method — “Day one, Brine overnight. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however…JJ” Families Favorite … Continue reading
This recipe is offered on the FaceBook page of Chef Elliott Farmer. “Here’s a recipe that I love…Shrimp Scampi Florentine” Ingredients 1/3 c cream cheese 8 oz mozerella cheese, shredded 2 T butter 2 T prepared basil pesto 2 large … Continue reading
From Chef Elliott Farmer‘s FaceBook post. THIS RECIPE HAS BEEN MOST POPULAR LATELY… so here it is for those who do not have the recipe… **Cream of Crab soup** Ingredients 1/4 c (1/2 stick) butter 1 medium onion, coarsely chopped (1 … Continue reading
Recipes below came from posts at BBQ Brethren and Smoking Meat Forums. Smokin Okie’s Pulled Pork Baste & Serving Sauce – From BBQB Use this on pulled pork starting about 1/2 way through cooking (after the smoke stops). Mop this on … Continue reading
From http://www.gulf-shores-alabama.net/gulf-shores-shrimp.html Cooking Gulf Coast Shrimp Boiled Shrimp…Boiled Shrimp…Boiled Shrimp…Boiled Shrimp… Don’t over cook them. Place a packet of shrimp/crab boil seasoning, a chunk of squeezed lemon and some salt (unless cooking royal reds-don’t salt the cooking water) in a big … Continue reading