by Randal Byrd | Jan 2, 2025 | Casseroles, Meat
Shelia’s Sausage and Egg Casserole Our friend from St. Matthew’s, Shelia, shared this recipe with Sherry. She wrote it on a note card. Ingredients 1 lb. pork sausage 6 slices bread 1 1/2 cups grated Cheddar cheese 5 eggs 1 tsp dry mustard 1 tsp salt...
by Randal Byrd | Jul 19, 2024 | grill, Meat, pork, ribs, smoker
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
Bay Scallops on OptiGrill I got this from the AI Chat Bot, Copilot on Windows. Ingredients: 1 pound bay scallops 2 tablespoons olive oil or melted butter Salt and pepper (to taste) Optional: minced garlic, lemon juice, fresh herbs like parsley or thyme ...
by Randal Byrd | Apr 5, 2024 | Poultry
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 Gather all ingredients. Combine rice and 6 cups water in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. While rice...