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Hi all, I was wondering if any of you might be able to provide me with a good recipe you've tried and like. I have access to some pretty decent andoille (dang, I should really look up the spelling ) and am pretty proficient at making a dark roux. Thanks!

I was wondering if anybody here has a recipe for a Carolina/Georgia boil? I've looked at lots of recipes on the 'net, but was looking for someone's own favorite recipe. I don't really have access to really good seafood, but do have excellent corn, potatoes, and some artisan sausages (of course...

Anybody got any good recipes they'd like to share? I've roasted it, grilled it, eaten it raw (great!), boiled, baked, and steamed. I always like to coat it with olive oil, coarsely ground black pepper, and grill...topped with a bit of lemon juice afterward (why lemon juice? I don't know...I...

Today I bought and cooked some collard greens. I cooked them without a real recipe (just kind of gleaned info from the web) and they were absolutely fantastic. I just rendered some bacon, removed a lot of the fat (saved it, of course) then fried some shallot and garlic in the leftover oil. After...

Since there have been lots of requests for waterfowl recipes, I thought I'd post my favorite that I created. You can use any type of waterfowl breast for the recipe, but if you use breasts smaller than wild goose breast you'll have to cut down on the cooking time or you'll overcook the meat. 2...

I love serving this with ribs (sliced) on a cold night...it's really good. Kind of sweet, kind of sour, and it has a great color. Slow Briased Red Cabbage 1 medium head red cabbage, cored and sliced so as to give rough 1/2 and 1/4 inch slices 1 granny smith apple, peeled, cored, and chopped...

I recently finished eating a 5 lb. slab of this and I have to say it was the best bacon i've ever 'et. Here's the cure and the process. Of course, it's copyright Michael Ruhlman and you can check out more great cured meat recipes in his wonderful book Charcuterie. Maple Cured Bacon One 5 lb...

I'm wondering...what cut of meat can be used as "stew" meat? I made steak and kidney pie tonight, and the recipe called for 1 inch chunks of "stewing" beef. In my mind, that means the cheap cuts...chuck, rump roast, etc. So instead of buying the pre-cut chunks, I bought a chunk of meat labeled...

because if people saw "Brussels sprout recipe" nobody would click it! But, even if you don't like sprouts much you should try this recipe. I wasn't big on them until I ate them this way, and they have become a favorite of myself and everyone I've cooked them for. Remember to shake the pan once...

O.k., so my bacon finished curing yesterday and it's going into the WSM today. I didn't think the bacon would benefit from the rind on during smoking, so I cut it off last night. I've got it sitting in the freezer now. Is there anything I can do with it? Remember it is cured, so i'm not sure it...

I'd like to create a recipe. It's cold and dreary here (as it usually is at this time of year) and I was thinking some sort of chowder. I don't have a good supply of seafood (a shame since I live less than 70 miles from the ocean) so seafood is out. I was thinking more along the lines...

Well, having some friends over tonight for beer and Q. Kinda low on charcoal, but I have about a cord of seasoned alder. I figured, even if people don't recommend it I at least have to try. So I've got about 5 logs burning down in my outdoor fireplace and am going to try it. I figure I better...

I'm wondering if this would "work"? Crispy Pressed Pork Belly Wouldn't the fat in the pork belly be kind of off putting when you eat it? I mean, don't get me wrong I'm not afraid of a little fat. But eating large chunks of it...hmm. But G. Ramsay is arguably one of the best chefs in the world...

This recipe is seriously old school and very cool...I made it a few days ago and it is really impressive with very little work. Puff pastry can be purchased at most supermarkets... Gordon Ramsay's Beef Wellington. 750g prime beef fillet 1-2 tbsp English mustard 400g flat mushrooms 6-8...

Anybody have any advice on how to cook them? I've got Rancher firing in the chimney right now, and I've never cooked them before. I'm going to minion them and cook at about 260. How long though? They're pretty thin...almost like the skirt off of a slab of spares. I'm thinking about 2 or 3 hours?

Hi everybody, I bought a 12 pack of chicken thighs last Sat. Well, didn't get to them today. Will they be o.k.? I wasn't sure about the smell...not sure whether it was regular chicken smell or not. Anyway, they're brining right now. I'm just wondering whether I should cook them or not? I think...

I'm doing a somewhat small spares cook tomorrow for 2 friends of mine and myself. They've never had "real" ribs before (other than those at the local Q joint, which are about the worst I've ever tasted/looked at). Anyway, I want to indoctrinate them into the world of real ribs. I especially want...

Hey everybody, I'm wondering...what do you all do with that long chunk of meat at the end of a rack of spares? Cut it off, or cook it with the rack? I'm not talking about the tips (bones of the sternum)...it's about a 4 inch long piece of boneless meat at (I think) the tail end of the rack. It...

The following recipe is from The Prudhomme Family Cookbook. It's for Cherry ice cream and, I have to say, it is the best ice cream I've ever eaten. Make sure to read through the directions thoroughly before doing it (i've copied them verbatim). It can be a big disaster if you don't...trust me, I...

A few weeks ago I was in the butcher shop and (on a whim) bought 10lbs of pork belly. I was going to make bacon. Well, like I said it's been 3 weeks and no bacon has been made. I guess the reason is that I'm not sure how i'm going to smoke it. I've read the other threads on bacon, but I have...