by Randal Byrd | Sep 8, 2025 | Meat, mexican, pork
Carnitas Found this interesting approach to Carnitas. Tried it on Jan. 24th with country style ribs rather than a roast. I put most in a 2 liter corningware, and the rest in a small cast iron skillet. I covered both with foil. After 3 hours in a 250 F oven, the ribs...
by Randal Byrd | Sep 6, 2025 | German, Meat
Baked Kraut and Sausage They say kraut—specifically sauerkraut—is good for us because it’s a nutritional powerhouse wrapped in a tangy, fermented punch 🥬⚡. Here’s why it earns its health halo: Healthline offers a comprehensive breakdown of sauerkraut’s nutritional...
by Randal Byrd | Jan 2, 2025 | Casseroles, Food, Meat
The Mayor and I Randal Byrd | December 25, 2016 | Story-telling 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...
by Randal Byrd | Mar 19, 2021 | Food, Meat, Poultry
Turkey Sausage I made up some turkey sausage yesterday from 85/15 HEB chum ground turkey. I kept the salt at a minimum; but I upped the onion and garlic powders; added a lot of extra black pepper; and bumped the Cayenne. Having enjoyed some success with home-made pork...
by Randal Byrd | Mar 18, 2021 | Food, Lagniappe, Meat
Deep South Dishes (And a link to the Southern Rubin) Sherry stumbled across a recipe for a southern alternative to the traditional Rubin. This is southern, as the name of the web site states. We’re going to try this Rubin; we’ll report on it later. In the...
by Randal Byrd | Mar 11, 2021 | Food, Lagniappe, Meat
Home-made Breakfast Sausage We’re trying to come up with an alternative to high-sodium breakfast sausage; and we figure the best way to get that is to make it from scratch. So, W started with Alton Brown’s recipe. I cut his salt from 2 teaspoons to 1,...
