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
Category: region-local
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
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)
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
Pulled Pork – Sous Vide
Ingredients: 7 lb whole boneless or bone-in pork butt For the Spice Rub: One 8.5 oz by volume batch of Randy’s Pulled Pork Rub Instructions: Sous Vide Rub half of the rub mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if… Continue reading Pulled Pork – Sous Vide
Pulled Pork – Smoked
Ingredients: 4 Tbsp Adolph’s No MSG meat tenderizer 0.5 Tbsp black pepper 1.5 Tbsp cayenne pepper 1.5 Tbsp cumin 2.5 Tbsp garlic powder 5 Tbsp kosher salt 1 Tbsp onion powder 2.5 Tbsp oregano 0.5 tsp turmeric Instructions: This is my custom spice grinder attachment for my Blender. Add the Rub Ingredients to the spice jar Blend the spices together. It may help to add a Tbsp of corn starch keep the ingredients… Continue reading Pulled Pork – Smoked
Pancakes – Grandma Dee’s
Makes 6-8 Pancakes Ingredients: Dry Ingredients 1 cup flour 4 tsp baking powder 1 tbsp sugar 1 tsp salt Liquid Ingredients 1 egg 1 cup milk 1/4 cup oil Instructions: Mix Dry Ingredients in Bowl Mix Liquid Ingredients in Measuring Cup Whisk Liquid Ingredients into Dry Ingredients Transfer to Measuring Cup to Pour Cook until bubbles form and pop (2-3 minutes) Turn and brown other side (2-3 more… Continue reading Pancakes – Grandma Dee’s
New Red Potatoes
Ingredients: 10 Red Potatoes small 2 tsp garlic minced dried oregano dried onion flakes 4 Tbsp olive oil salt pepper Instructions: Clean potatoes and cut them in half. Coat with olive oil and spices Place on aluminum foil and wrap into a sealed pouch. Cook in the oven for 45 minutes at 350 degrees or 30 minutes on a hot grill.