Monday, April 22, 2019 Food
It’s time to smoke us a Beef Brisket. This is a pretty popular cut of meat that people love to smoke. I am always seeing someone posting about cooking one in the smoker or on the grill. There are so many different ways people are cooking them these days. The brisket is essential in two parts the point and the flat, The point has more fat and the flat has more meat. The brisket has a grain, the point runs a different direction and most don’t notice this causing an issue with slicing the brisket. Look at the meat before cooking and when you are finished and you will notice.I wouldn’t worry about cutting the meat until you are finished cooking it, unless you would rather separate and cook separately, maybe making burnt ends with part of it like with the point.
I decided to give this l...Read More
Monday, April 8, 2019 Food
Should you use dish soap or no? What about rust? What does it mean to season a skillet, anyway? Follow a few simple easy steps and your cast iron will last for years and years.
Relax. Cast iron care is simple. Here are the two biggest things to remember.
Dry it before you put it away.
Don’t put it in the dishwasher.
Easy, right? If you want to learn about seasoning cast iron, or why cooking tomatoes in a cast iron skillet would even be problematic, keep reading.
Monday, April 1, 2019 Food
This recipe is for my wonderful wife’s Crab Rangoon. She makes the best I have had out side of a couple resturaunts. When she tells me she is going to be making it my mouth tends to start watering. I am always excited for it to be finished so I can dive in. I could eat these things all the time. I must say she is the one who actually got me addicted to it. I had eaten it before in restaurants, but once she made her home made batch I fell in love with it. Our children love it as well. She can never make enough it seems. We all tend to hang around waiting for the first one to be done, and see who will be the first to get one. I hope you enjoy ! Drop a comment and let me know if you try it.Crab Rangoon2019-03-23 17:06:41This is a recipe for the most delicious crab rangoon y...
Monday, March 25, 2019 Food
Pizza in your hand, and being able to take it on the go is great! These pizza pockets are like your own personal hot pocket, but homemade. Think of them as a calzone, but a little smaller.
Pie crust can be used for many things like these Pizza Pockets! The crispy, browned crust paired with creamy mozzarella and tangy pizza sauce is a great. It’s like a portable pizza, or a mini-calzone, or even like those store-bought Hot Pockets—except flakier.
These are simple to make and great served with a salad, or you can serve them for a game day appetizer. However you serve them, they will be a hit.
Monday, March 18, 2019 Food
This soup my beautiful wife came up with after we always ordered a similar soup from a restaurant. At first she made it just like the original recipe or what she thought it could be. Through many changes this recipe is the best one to date. In order to share this we had to measure out the ingredients because she doesn’t cook by measurements. So you can add or subtract ingredients to your desires. Once you make it you can change it to make it the way you like it. She has made it with potatoes instead of beans, Chicken broth instead of Beef. It really is just a basic recipe that can be changed in accordance to your own personal preferences. So break out the dutch oven and get started !
She calls this recipe the Hubby’s Hearty Turkey Sausage soup...Read More
Monday, March 11, 2019 Food
Let’s Make Some Crockpot Pizza !!
I have a deliciois way to enhance pizza night.Its easy and fun to make. Kids really like it, never lasts long around the house. Who doesn’t love pizza night ? If you are one who does, Try this Delicious PIZZA IN A CROCKPOT.
You use the same ingredients as a normal pizza, only thing is you’re not making it in the oven it’s in a crockpot and using NO boil Lasagna Noodles, as I guess you could say crust and it will be layered like a Lasagna. I will be using turkey burger in this recipe but you can use beef, sausage, any meat you would like and same goes for the goodies you like on your pizza. It is so easy to make and put together. Once you have the ingredients you want ready, and your meat cooked you will be ready to put it together...Read More
Monday, March 4, 2019 Food
I’m not much on winter time but it is a great time to make some good comfort food. Cold weather and comfort and winter go together like salt and pepper. So I had a brain storm and went for it. I decided to make a dish with a pork roast I had thawed out. I decided on making a soup and I believe I done well. That is one thing about winter time we love comfort food when its cold out. Cold Weather, Food and Winter just go together.
Project Smoke – Santa Fe Coffee Rub
Project Smoke – Kansas City Smoke Rub
Grill Mates – Apple Rub
Course Sea Salt
I seasoned the roast and then put it on the grill. I am posting a video below
Ingredients to add after smoking the roast
Celery – 1 and a half cups chopped
Baby Carrots – 1 and a half cups chopped
Green Onion...Read More
Monday, February 25, 2019 Food
Who doesn’t like pulled pork? I know I do, so we are going to talk about smoking a pork shoulder. I don’t get real crazy with the spices and rubs, I try and keep it pretty simple. I like to get the taste of the meat and the smoke just as much as the rubs I use. This is why I don’t go over board with spices and rubs.I like to use enough to give good flavor and a nice bark on my meat. There is a video below to show my process of preparing the shoulder,
1 Pork Shoulder
When I’m doing a pork shoulder I like low and slow, so I start up my Green Mountain grill and set the temperature to 225 degrees and that’s the temp I will be cooking at till the meat reaches an internal temperature of 205 degrees...Read More
Monday, February 18, 2019 Food
Going to do a jalapeño cream cheese stuffed meatloaf wrapped in bacon. Got this idea off Pinterest, I am going to put my own twist to it, they just used cheese but I thought I would add a little kick and stuff some jalapeño peppers with cream cheese and stuff that into the meatloaf also will be cooking on the pellet grill.
See video below..
2 lb. ground chuck
1 lb. of mild Italian sausage
tops of green onions
2 packages of your choice of bacon
I used buffalo chicken flavor pretzel bites “was going to use the honey mustard but changed my mind”
black pepper to taste
I used Project Smoke “Kansas City Smoke Rub” you can use what ever seasoning you like that suits you.” I made a small one this time to see how it would turn...Read More
Monday, February 11, 2019 Food
I decided I would do a article on grilling accessories I’ve bought and gotten as a gifts for my grilling and smoking hobby.
Let’s begin with some meat claws great shredding your pork shoulder for pulled pork, or any other meat you are looking to shred . These things make shredding your meat up very easy and kinda fun to do also. They are a great cooking tool to add to your arsenal.
I also love using this rib rack for cooking my ribs. I like to use these when in need of making more room so I don’t have to lay the slabs of ribs flat on the grates. They work great ! If you are wanting to make more room for more ribs these are a must have.
I started using pink butcher paper to wrap my meats in instead of aluminum foil, so far I am liking it...Read More
Monday, January 28, 2019 Food
Butter Chicken simmers in a buttery tomato sauce and is punctuated by several special spices and herbs. Skip the Indian takeout and cook up your very own version of the popular dish!
WHAT IS BUTTER CHICKEN?
Butter chicken is prepared with marinated chicken that’s first grilled and then served in a rich gravy made with tomato, butter, and a special spice blend as a base.
Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and ,add to the sweetness and richness of the dish.
The History of Butter Chicken
The roots of butter chicken are only as recent as the 1950s, when it was developed accidentally by the ch...
Monday, January 21, 2019 Food
I have heard this called poor mans burnt end,s but I like to call it meat candy, it’s so good and sweet it taste just like candy.
Let’s start by using a beef chuck roast. I start out by seasoning it with salt, pepper, onion powder, John Henry’s Big daddy smoke house rub, apple wood rub. I cover the whole roast and rub it in and then let it sit in the fridge over night.
The next day I will remove from the fridge and start to chunk up the meat (cutting the meat ).
Once I have it cut into chunks I will put it all in a big bowl and add the same seasoning I rubbed it down with and will put lid on the bowl and shake it all together to make sure all the meat is covered in the seasoning.
Once I am finished with that I will lay them out and get them ready for the smoker.
While I do this ...Read More
Monday, January 14, 2019 Food
There’s something so satisfying about making your own chicken stock, and doing it in the slow cooker is a total set-it-and-forget-it exercise.
After we’ve eaten our roasted chicken and all that remains is the bird’s carcass, I begin snapping bones for chicken stock.
How to Make Chicken Stock in the Slow Cooker
I prefer to make chicken stock in the slow cooker on weeknights when we’ve eaten roasted chicken for dinner. I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water.
Next, I set my slow cooker to low and let it simmer all night.
I typically strain it in the morning, but if I’m too busy, I continue to let it simmer away until my work day is done. Twelve to 24 hours is a perfectly reasonable amount of time for chicken stock to simmer.
Monday, January 7, 2019 Food
Peanut Butter and Jelly Jalapeño poppers wrapped in bacon
Making sweet and spicy jalapeño poppers wrapped in bacon, these things may sound weird but go so well together.
# Preparing the jalapeño pepper
First you start by coring out your peppers. Some like to slice the pepper in half,but I’d rather keep it whole. I start by slicing the top off and using a core tool to remove the insides of the pepper.
# Filling The Pepper With Your Ingredients
I am using the peanut butter jelly mixture called “goober” it has the mixture of the two already done for you. I like to use a cake decorating bag to fill the pepper. I fill the bag with my desired amount and then squeeze into the jalapeño peppers. Then I wrap a piece of bacon around the pepper...Read More
Monday, December 31, 2018 Food
These pan-seared pork chops with a side of garlicky greens are the perfect one-pan meal. It’s ready in about half an hour, too! Brining makes all the difference with making juicy chops,
These pork chops, served with charred lemon slices, and greens, are quick to make, and a fabulous treat for any night.
WHAT PORK CHOPS SHOULD YOU BUY?
Thick pork chops about 1-to 1 1/4-inches thick are best for brining and cooking if you want to keep the meat from drying out.
The bone-in chops are my favorite—I think they have more flavor, like anything that is cooked on the bone. You can also use boneless chops, both are very lean, which leads me to the next point.
BRINNING THE PORK CHOPS MAKE THEM JUICIER
I was happy with the taste and texture of these cooked chops: perfectly moist inside with a touch...
Monday, December 24, 2018 Food
1 Preheat the oven to 425°F.
2 Roast the veggies: Spread chopped mushrooms, carrots, and potatoes on a baking sheet in three separate rows, keeping each vegetable separate from the others—this will come in handy later when you have to add them to the soup in separate steps.
Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle with 3/4 teaspoon of salt, 3/4 teaspoon freshly ground pepper, and 1/2 teaspoon harissa. Toss each individual row to coat.
Roast veggies in oven for 20 to 25 minutes. When they are fork tender, set them aside while you finish the soup base. ( You don’t actually want the vegitables to brown too much for this recipe; you want the colors to stay vibrant.)
While the vegetables roast, cook the chicken and begin assembling the stew.
3 Cook the chicken: ...Read More
Monday, December 17, 2018 Food
Here’s a festive holiday punch that’s fit for a crowd! We make it with cranberry juice, orange juice, bourbon, and hard cider, though we include a non-alcoholic version so kids to enjoy, too.
Want an easy cocktail for your New Year’s party without playing bartender all night? Punch is the perfect solution.
A PUNCH WITH HOLIDAY SPIRIT
It brings together winter flavors such as cranberry, orange, and cinnamon in a delightful drink that leaves you glowing with cheer.
I’ve included both alcoholic and non-alcoholic versions of the recipe below...
Oat flour and rolled oats add a nutty flavor to these gluten-free chocolate chip cookies! Bittersweet chocolate adds some chocolatey depth. Keep these around for your friends and family who can’t have gluten.
In my world, there’s no such thing as too many chocolate chip cookie recipes. Making a batch following one recipe or another is one of my many default moves in the kitchen.
And I don’t know about you, but with the eating habits of me and my friends it has become increasingly useful to have recipes that can accommodate loved ones who need to cut out gluten.
That’s why I decided on this gluten-free recipe for the gluten-free chocolate chip cookie lovers in your life.
The Best Gluten-Free Chocolate Chip Cookies
These cookies are a lovely combination of crispy and chewy...
Monday, December 10, 2018 Food
Nothing is more frustrating than deciding you’re going to be all chef-like and cook a great dinner, then walk the aisles of a crowded grocery store for all the random ingredients you need for one recipe, only to find you actually don’t own a cast iron skillet. Thankfully, it’s the holidays, meaning this is the time to ask for new kitchen stuff, especially if you’re just now deciding to adult. Below, I have compiled a must-have list of go-to tools every amateur, cook needs in his or her arsenal.
When a recipe calls for fresh lime or lemon juice, this squeezer is a total dream. Just slice the fruit in half, then place it cut-side down into the well that matches the size of your fruit, and squeeze the handles together...Read More
Monday, December 3, 2018 Food
Can’t get enough eggnog? Make this Eggnog French Toast! It’s a great way to use up leftover eggnog in a festive holiday breakfast.
One of the biggest debates amongst my friends during the holidays is eggnog. Is it the best thing ever, or one of the worst things about the season?
I lean to the “best thing ever” side of the debate, but I can’t drink too much eggnog all by itself because it’s too rich on its own.
However, I can have endless amounts of things made with eggnog, such as French Toast!
How to Make Eggnog French Toast
Classic French toast is fairly simple to make, and eggnog French toast is just as easy. You simply swap out the milk for the eggnog.
This also appeals to my sense of frugality, as I usually have a carton of eggnog in the fridge from the holidays that I ...