by Randal Byrd | Apr 2, 2019 | Casseroles, Template
Potato and Sausage Casserole Ingredients 6 medium red potatoes; sliced 1 lb breakfast sausage; crumbled 1 medium yellow onion; diced 1/2 pound mushrooms; cleaned and sliced 1/2 pound cream cheese; softened 2-3 cups grated cheddar cheese 1 lb frozen green peas; thawed...
by Randal Byrd | Dec 12, 2017 | Lagniappe, Meat
(Instruction Booklet PDF – 2017) www.smokenator.com (Phone 888.205.1931) ________________________________________________________ LONG Cook Times – Set Up and Temperature Management A loaded Smokenator box will fuel a cook of about 6...
by Randal Byrd | Feb 28, 2016 | Meat
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 sugar. Cover and place in 350 oven. ...
by Randal Byrd | May 8, 2015 | 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...
by Randal Byrd | Apr 2, 2015 | Meat
Souvlakia – a Different Take We’ve always loved to make up kabobs of pork, onions and peppers; seasoned with lemon juice, soy sauce, oregano, salt and pepper, and loads of garlic powder. Usually, I grill them up and then serve them with flour tortillas,...