Enchilada Stuffed Shells – Danielle

NOTE: If you shred your own cheese, it will melt easier than pre-shredded cheese but this is not required for this recipe. INGREDIENTS 1 box of jumbo pasta shells 2 pounds hamburger 16 oz (2 small cans) refried beans 8 oz. shredded colby jack cheese 8 oz. shredded pepperjack cheese 56 oz (2 large cans)… Continue reading Enchilada Stuffed Shells – Danielle

Brisket – Sous Vide (Faux Smoked)

This recipe is for a 15 lb brisket. Multiply accordingly. INGREDIENTS (pre-cook): 10 Tablespoons Randy’s Beefy Rub 1 Tablespoon Liquid Smoke Optional – 1/8 to 1/4 teaspoons Prague Powder #1 to create a fake smoke ring (a little goes a long way) INSTRUCTIONS: Trim all but 1/4″ fat from the brisket. Combine rub and parague… Continue reading Brisket – Sous Vide (Faux Smoked)