by Randal Byrd | Jul 19, 2024 | Meat, pork, ribs
Bourbon Barbecue Ribs Ingredients 1 (12-oz.) bottle lager beer or ale½ cup apple cider vinegar1½ tsp. kosher salt½ cup bourbon, divided1 cup ketchup½ cup reduced-sodium soy sauce½ cup honey2 garlic cloves, crushed1½ Tbsp. barbecue spice rub½ tsp. freshly ground black...
by Randal Byrd | Apr 5, 2024 | cajun, Seafood
Yet Another Gumbo Ingredients 4 oz vegetable oil4 oz all-purpose flour1 1/2 1b raw, whole, head-on medium-sized (31-50 count) shrimp2 qt water1 cup diced onion1/2 cup diced celery1 1/2 cup diced green peppers2 Tbsp minced garlic1 1/2 cup peeled, seeded and...
by Randal Byrd | Apr 5, 2024 | Poultry
Trussing a Chicken I’ve not tried this yet, but one day I will. I’m interested in roasting chicken to use in pot pies, etc....
by Randal Byrd | Nov 25, 2023 | Seafood
Collection of Crawfish Etouffee Recipes Louisiana Style: Allrecipes.com allrecipes.com/recipe/76155/louisiana-crawfish-etouffee/ Stir in the flour until well blended. Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer....
by Randal Byrd | Oct 26, 2023 | Story-Telling
Todd’s Creek I grew up literally on the bank of a bayou in Memphis, Tennessee. Of course, we didn’t call it a “bayou.” We called it “The Ditch.” It’s real name was “Todd’s Creek,” which I sometimes call just “Todd Creek” (leaving out the possessive). Or I...
