Mar 19, 2019 | Food, Meat
Skillet Pork Chops I used rib end pork chops. They were about 1/2″ thick. Adjust cooking times if using thicker chops. These turned out delicious! Reminded me of my Grand Byrd’s cooking! Ingredients2 pork chops (I’ve used rib end, and center cut...
Feb 9, 2019 | Casseroles, Food, Meat
I did a version of this for our Canterbury Students. Sherry loved the cornbread crust. I used mushrooms and spinach because I had them on hand and I wanted to “stretch” the results. For a more “Mexican” feel, you may omit these. I’m not a...
Dec 12, 2017 | Food, Lagniappe, Meat
Instructions for the Smokenator (Instruction Booklet PDF – 2017) www.smokenator.com (Phone 888.205.1931) ________________________________________________________ LONG Cook Times – Set Up and Temperature Management A loaded Smokenator box...
Feb 28, 2016 | Food, host, Meat
Country Style Ribs with Chinese Five Spice I heard this one on NPR. Today, I used 4.77 pounds country style ribs. Sprinkle with a generous amount of 5-spice. Place in the bottom of a cast iron dutch oven; cover with big jar of sour kraut. Then sprinkle with brown...
Aug 1, 2015 | Food, host, Meat
I originally tried this recipe from “Italian Food Forever.” It was very good just as she did it. But I with every bite, I kept thinking, this reminds me of pizza. So, I made some changes with the notion of making a topping for pizza….or perhaps a...
May 8, 2015 | Food, host, Meat
Tasso Making I started with a boneless pork loin. This one was 4.85 lbs. Then, I sliced it about 3/4 to 1″ thick; and placed them on a rack. I put a fan on them to dry them out. Note: I’ve done the same thing with a Boston Butt; I just had to bone it out...
