This is the same recipe as the 2021 breakfast sausage with some modifications. It is fairly spicy and would be good on pizza or in spaghetti sauce. INGREDIENTS – 2lb recipe: 2 lb ground pork butt 2.5 teaspoons salt 0.75 teaspoons black pepper 0.5 teaspoons cayenne pepper 1 teaspoons rubbed sage 1.5 teaspoons sugar or… Continue reading Sausage – Spicy Italian – 2021
Category: region-local
Beef Brisket 2021 (smoked)
Notes: This is my attempt to cook a full packer brisket into sandwich slices and burnt ends. Every time I try to cook a whole brisket, the flats seem juicy when I pull the brisket from the grill but after slicing them, they become dry and crumbly. The problem with cooking the whole brisket together… Continue reading Beef Brisket 2021 (smoked)
Chicken Thighs (Andrew’s Smoked)
INGREDIENTS: Bone-in, Skin-on chicken thighs. Honey Randy’s Chicken and Rib Rub (or your favorite) INSTRUCTIONS: Place the chicken thighs skin side down on a cutting board. Cut away any skin and fat that extends outside the meat. Use your fingers to carefully pull the skin away to form a pocket. Coat the pocket between the… Continue reading Chicken Thighs (Andrew’s Smoked)
Sausage – Breakfast – 2021
This is my second try at a great breakfast sausage for 2021. The other recipe was way too salty and way too spicy. I went back to the drawing board on this one to get the ratios in line. Adjusted based on 2 lb test on 4/19/2021 INGREDIENTS – 2lb recipe: 2 lb ground pork… Continue reading Sausage – Breakfast – 2021
Irish Coffee
Ingredients: 1 oz. Bushmill’s Irish Whiskey 4 teaspoons Simple Syrup. 3.5 oz. Hot Coffee Top with fresh whipped creme garnish with grated nutmeg
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)
Cheesy Corn – Guga
Adapted from a Guga Foods video. I doubled the chili flakes but most of the rest is the same. This is really easy and really good. INGREDIENTS: 2 12oz bags frozen corn 5 strips bacon (diced) 1/2 cup chopped white onion 1 cup heavy cream 1/2 cup of cheese mix (mozzarella and cheddar (divided –… Continue reading Cheesy Corn – Guga
Ice Cream – Keto Vanilla
Makes 1 gallon. Total carbs = 1 gram per ounce (Blue Bunny Vanilla is 3.75 grams per ounce) Serving Size is about 5.33 oz so this recipe is under 6 grams or carbs per serving. I use fasweet liquid sweetener in a lot of keto recipes. It works well if you use it at about… Continue reading Ice Cream – Keto Vanilla
Beef Brisket – Roaster
My mother used to make this. I updated the process to simplify it. It is easy, good and doesn’t require a smoker. INGREDIENTS: 1 Beef Brisket (about 12 lbs.) 48 oz. ketchup 24 oz. beer 2 or 3 large onions, sliced BBQ Salt INSTRUCTIONS: Slice the onions and layer them in the bottom of a… Continue reading Beef Brisket – Roaster
Chocolate Pudding – Keto
INGREDIENTS: 16 oz. Heavy Whipping Cream 2 teaspoons (1 pkg) unflavored gelatin 4 teaspoons fasweet 1/4 cup cocoa powder 1/4 teaspoon salt 2 teaspoons vanilla extract INSTRUCTIONS: Mix all ingredients in a medium mixing bowl. Mix together with an immersion blender or a whisk. Refrigerate after mixing.