I made back to back stops at Mueller's and Taylor's Cafe back in 2001. I sampled the brisket, ribs and hot links at each of them. Mueller's was definitely way better. I remember this vividly, as it was on Sept 10, 2001, and I was driving from Dallas to Austin. The next day was 9/11. On...
Here's my Southern Mustard BBQ Sauce Recipe. Tweak it as you like!
1 cup Yellow Mustard
1 cup Ketchup
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 tsp each of cayenne pepper, black pepper, salt, granulated garlic, and granulated onion powder
Mix all ingredients in a sauce pan and bring...
That's an easy fix for me, as i keep most of my bacon fat drippings...I like to cook my bacon on a rack over a foil lined jelly roll pan in the oven at 400 F. Let me know if you want my "crack bacon" recipe that turned by wife from veggie eater to a pork lover! Takes bacon/pork belly to a...
Nicely done! Thanks for your test kitchen recipe comparison! What would test bad after bathing in butter for some time is my thought! I like your "buttered popcorn" additions as well...my fav is a little truffle salt added to my buttered corn btw. While most of us don't have a Sous vide...
I have the hand-crank ice cream freezer we used when I was a kid. Growing up at our lake place, we must have made 12-15 gallons of ice cream a summer. With that said, 30+ years later, I have only taken ours out camping one time. The pros. while it was fun and it was a hit...make sure you have...
I have been grinding pork shoulders and either go straight up with that, or add various meats like beef, chicken, duck, venison, or elk to the grind, with various spice combinations for the past few years. My kids and I love a simple breakfast sausage, patty style, with salt, black pepper...
Um, not yet...but it's now at the top of my list to try, right after I get back from 100's in the Hills, next week! I have done a Char Sui rib recipe a couple of times...and they are awesome. I like the idea of slicing "steaks" from the whole pork shoulder for more overall yum-ness on the...
I have read,..."that if the smoke is white, it ain't right!" I have never heeded this advice but will try it on my next smoke! I just did a couple of pork shoulders yesterday, for a little party we have tonight! Thanks for the advice!
On the garlic note, I have been buying the big bags of peeled garlic at Costco, throw them all on a jelly roll or rimmed baking sheet, drizzle with plenty of olive oil, roast them, then puree them in the Cuisanart, then spoon full blobs onto another cookie sheet covered with parchment paper...
Here's some ideas to work with. Saute them and then make a white wine, mushroom cream sauce. I think a fruit sauce of plum, apple or orange would be great with them. How about sauteed in a a rosemary, garlic white wine, butter sauce...it's great on most meats, sans fish...
Here's another vote for the BGE. I use mine all the time and have for the past 13 years. I have had to replace the felt liner on the lid a couple of times. But other than that, the dang thing is the best you can get. My neighbor got an "off model" not a BGE to save a few bucks and he cannot...
ramen, quick cooking oatmeal, the Far East brands of quick cooking grains like tabuli and cous cous, peanut butter, coconut, thai curry, the tuna in foil packs, dried fish you can find at asian markets misc spices...you can mix and match, light weight, carb and protein packed, have fun.
If you have the skin on the duck breasts, first score the skin in an X fashion, then sear skin side down until browned, to release a lot of the fat, remove the breasts, drain the fat (save for home made french fries later) then return the breasts to the pan, pour some red wine and or balsalmic...
3 Little Piggy's...
We had a pork Tri-Fecta this weekend with Smoked Pork Shoulder (not pictured) St. Louis Ribs and home made Kielbasa Sausage! The 18-20 inch links were a big hit! Check it out! (sorry for the tilted pic, can't get it flipped 90 degrees...)
As long as we are on slaw recipes for BBQ...this is the one that is my favorite and everyone loves. It's great on pork sandwiches or just by itself....
1/2 cup of Safflower mayo
1/4 cup of yellow mustard
1/2 cup of powdered sugar
1/2 of a jalepeno, minced
3 T of apple cider vinegar
1...
We usually buy two bushels of roasted green chiles every year, peel them, zip lock bag them, throw them in the freezer and use them over the next 10-12 months. Use some vinyl or latex gloves if you are going to be peeling any quantity of roasted chiles. I made the mistake, once, of NOT doing...