Search results

Olive oil, garlic, and parmesan on the bottom. Top with fontina.

If you brine with flavor like apple juice or herbs I don't think using juice in the water pan will add anything. I have always used play sand instead of water as a heat sink. Heat plus water equals steam to me.

I have read that the kitchenaid is slow therfore the fat heats up and can clog the plate. Do you refrigerate the meat before you grind? I am also from the school that a tool designed to do one job does it well as apposed to multi use tools. Old school I guess. For convenience I may try the...

I'm thinking abouit trying my hand at sausages. What is a good inexpencive meat grinder to start out on? I have a KitchenAid mixer, but have heard too many complaints about it. I don't want to invest too much to give it a try. Thanks everyone.

http://www.harborfreight.com/propane-torch-91033.html This works great

I put a pork butt and two chickens on at 7:00am CST. Chickens are already off. Made some Alabama white and Georgia Brown sauce for the dinner tonight. Making my grandmothers macaroni salad and some honey cornbread.

Pork Backbone Stew...

Neck bone stew

I Love Chimichurri sauce on steak particularly flank or flat iron steaks. Check out Steven Raichlen's "Sauces, Rubs, and Marinades. Great book.

Im in northwest Florida. Our BBQ comes from lower Alabama and Georgia. Pit style as it is called. The sauce used round here is the color of peanut butter, has a tang to it, and is not as watery as most NC mustard sauces. Does anyone have a recipe for this type of sauce? I have search to no...

http://nomenu.com/ http://www.nolacuisine.com/creole-cajun-recipe-page/ Two great sites that have quality authentic N.O. recipes. Jambalaya is one of those dishes that you can customize. Chicken, pork, hot sausage, smoked sausage, shrimp, game, can all be used in Jambalaya. The French and...

Red beans and rice. I normally boil my ham bone to make a ham stock. I remove the meat and add it later.

I would brine or marinate or inject for moisture. I'm doing a Mojo marinated on the rotis this year. I like the idea of a seasoned butter under the skin as well or basting is always good for flavor.

One cup Morton's tender quick curing salt, one gallon water, 2 tbs. pickling spice, six cloves of garlic sliced. Dissolve salt in water, add spice and garlic. Cover meat and refrigerate for 7 days. I turn mine everyday. I have used rump roast for this but brisket is best.

For the last several years I have cooked two Turkeys. One has always been a traditional oven roasted which I always brine with citrus and herbs. The other one has changed from smoked, rotisserie, or in my oil less fryer. I always inject these. I inject several days in advance of the cook to...

To me consistency is the key especially if your new to grilling or BBQ. Stick with the same charcoal unless you are not satisfied with the results your getting. Stick with the same butcher and cuts of meat until you know them in your sleep. That way you can count on the same results eveytime.

I once fled a hurricane to Birmingham where I have kin folks, (for you northerners thats relatives). I got caught in more weather there than had I stayed in Florida. I grilled two pork tenderloins with an unberella in one hand trying to blow away, and tongs tucked under my other arm...

I foil and use play sand instead of water. The foil allows for easy cleaning. You can actually clean the sand and reuse.

I have several pieces, some of which were my grandmothers. It is my cooking vessels of choice. You must have a square skillet for cornbread. Thats an essential in my book. I also have a 12" skillet with lid that stays on the stove always. My two dutch ovens are gumbo, jambalaya, maque...

Grateful today for a screened porch. Its is raining serious here in the Florida panhandle. Has a Tropical feel. Put three racks of BBs on the WSM today. Pulled at 185 so I can finish in the oven. I have some Bone Suckin Sauce to try for the first time. Hope all has a great 4th of July...