Ingredients: 1 cup sugar 1/2 cup margarine 2 cups flour 2 tsp baking powder 1/2 tsp salt 1 egg large 1/2 tsp vanilla Instructions: In a large mixing bowl, combine flour, baking powder & salt. Whisk to mix well. In a small saucepan, melt butter and add sugar stirring until mixture thins. Add the butter and sugar mixture to the mixing bowl. Mix the dough with a fork. In… Continue reading Sugar Cookies
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Strawberry Butter
I have been making this for the holidays for several years. On about the third time, I managed to break the gears on my Kitchenaid mixer. I have also sprayed powdered sugar all over the kitchen when I tried to mix it in. I learned several lessons so you don’t have to. Take your butter… Continue reading Strawberry Butter
Steaks – Reverse Sear
Instructions: Season 1″ or thicker ribeye steaks. (use BBQ salt minus salt recipe). Steaks need to be thick enough to accept a thermometer in the center. Bake in oven or smoke in smoker at 220 degrees until temperature reaches 134 degrees for medium. (about an hour) Remove immediately. Move steaks to red hot (sear) grill.… Continue reading Steaks – Reverse Sear
Spiced Cider
Spanish Rice
Serving Notes: Serving size is 3/4 – 1 cup of cooked rice per person. Volume of uncooked rice plus volume of added water equals final volume. So 2 cups of uncooked rice plus 4 cups of water yields 6 cups of cooked rice and serves 6 – 8 people. Toasting the Rice: You need to… Continue reading Spanish Rice
Snack Sticks
Ingredients: 5 lbs meat 12% fat 2.5 Tbsp pickling salt 1 tsp pink cure by weight 1 tsp ginger powder 1 tsp celery seed ground 1 tsp onion powder 1 tsp liquid smoke 1.5 tsp dry mustard powder 1.5 Tbsp black pepper ground 2 Tbsp paprika 2 Tbsp corn syrup solids 1 cup soy protein concentrate 1 cup water ice cold Instructions: Chill meat to 34°F (1°C), grind one time through a 3/16” (5 mm) plate. combine ground meat with remaining ingredients, mix well until mixture… Continue reading Snack Sticks
Smoked Ribs (St. Louis 3-2-1)
Ingredients: 1 part BBQ Salt 1 part brown sugar mustard Instructions: Wash ribs and remove membrane. Rub ribs with a thin coat of mustard so the rub will stick. Coat ribs with a 50/50 mixture of BBQ Salt and Brien Sugar. Smoke at 220 degrees for 2 to 3 hours or until meat pulls away from the ends… Continue reading Smoked Ribs (St. Louis 3-2-1)
Seven Layer Taco Dip
INGREDIENTS: Instructions:
Sausage – Hot Italian
Ingredients: 5 lbs pork shoulder 80% lean 1 tbsp fennel cracked 1/2 tbsp salt 1/2 tbsp black pepper ground 1/2 tbsp garlic granulated 1 1/2 tbsp crushed red pepper flakes 1/2 cups ice water 1/2 cups olive oil Instructions: Trim the pork, cut it into 1 inch cubes, and grind it through the coarse (1/4″) plate of your meat grinder. Combine the spices in a small container and mix with the of ice water. Pour… Continue reading Sausage – Hot Italian
Sausage – Best Breakfast as of 1/20/2018
Ingredients – 10lb recipe: 10 lbs ground pork 10 tsp sea salt – Ratio should be 0.2 oz. by weight per pound of meat. (Always weigh the salt.) 6 tsp brown sugar 2.5 tsp white pepper 5 tsp rubbed sage 1.25 tsp ginger 1.25 tsp nutmeg 2.5 tsp thyme ground 2.5 tsp cayenne pepper 2.5 tsp crushed red pepper flakes slightly ground 1.25 tsp fennel seed slightly ground 1.25 teaspoons mustard powder 5 Tablespoons lard (pork butt is too… Continue reading Sausage – Best Breakfast as of 1/20/2018