bryan

Welcome to my world.

tinyfish- Sure looks good. Thanks for the recipe and the reference. Good Eats.

THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

tinyfish- Sounds good. I have made a note to give it a try. Thanks

SEE I told you you are a super cook.

KK4/18/04/2015 I'm into chuck this month 4 lb boneless beef chuck roast 3 tsp kosher salt 1 tsp fresh ground black pepper 1 tsp Ancho chile powder 1 tsp garlic powder PREPARE ROAST 2 hours before cooking, sprinkle roast with salt, pepper, chile powder, and garlic powder. Let rest in frige. TRUSS AND SKEWER ROAST One hour before cooking, remove roast from frige. Tie roast every 1.5 inches, then place on rotisserie. (let it rest at room temperature until ready to cook) Prepare grill for cooking on indirect medium heat. COOK ROAST Put spit on rotisserie, start it spinning. (the grill shouldn't get much above 220) It is done cooking when it reaches an internal temp of 185*. (measured in the thickest part of the roast) SERVE Remove spit from grill, and let rest for 15 min. Slice roast into 1/2in thick slices. NOTE Chuck roast is a cut that is full of connective tissue. To get that connective tissue to melt, and give you a tender roast, you have to cook it to well done. It's almost impossible to overcook it. CONNECTIVE TISSUE BREAKS DOWN BETWEEN 160-180* Family coming this coming week. Plan on doing ribs, spatchcock, and ?????

I would stay with the lard. I think it gives more of a Tex-Mex and southern flavor. Plus it just taste so damm good. Butter will burn and turn dirty brown real easy. A little lard in the butter will put the burn off some... but I like lard. Just my age I guess. All my folks lived to 90 and over. Drinking, smoking, lard, milk, and all other things said not to be good for us. Just goes to show all good things are bad. Life is good. You sure do good work.

Ketchup?? Why build a fire if you are going to put it out?

If you find after the cook it is just to much (as in good) for you just bundle it all up and send it this way.

As always Welcome. This is not my recipe but to me it is to good not to share. The smoke flavor from the Komodo-Kamado is out of this world. Thanks Dennis for a great kooker. There must be something it cannot do, but after all these years I still have not found it. I want to eat a mistake But alas..............

Welcome ass always.

http://davesgarden.com/community/forums/t/938590/ Go down to 4th entry for Easy Bake rec'ps. This is how I entertain Ltl People. I set up a little people kitchen. (built in RV kitchen equip, auto-heat 8oz coffee mach for hot choc, etc.)

Copied this to cookbook. Will try soon.

Thanks

Backup plan http://theitaliandishblog.com/imported-20090913150324/2013/5/7/tuscan-roast-pork-in-a-baguette.html

Muffin recipe? Do you per chance have Canadian Bacon and Peameal recipes? I want to make my own Hardee's ham biscuit.

Thank you. I think the credits are on the picture, so all should be well. Thanks again.

I tried to post the pic but just can't figure it out

http://onceuponaplaterecipes.blogspot.com/2010_02_01_archive.html Preheat oven to 375*. Mince sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen (if using) together. In a frying pan over medium-high heat: Add 1 tablespoon oil. Add pork. Cook, turning occasionally until it is golden brown on all sides. 8=10 min: Smear seared pork with Dijon mustard. Roll pork in herb mixture and set aside. Slit baguette in half the long way and scoop out most of the soft insides: Brush inside of baguette with remaining 3T olive oil. Add pork on the inside of the baguette. (so pork is well enclosed) Trim off excess ends of the bread. At 2in intervals - tie bread to secure pork. Place on baking sheet and roast until done, (145-155=25-35m): Remove from oven, rest 10 min. Serve: Remove strings and cut into slices.

Good "Yums"

Works for me. Design coating to look like whatever. (veg's, meat, fruit, etc) http://www.dealsplus.com/Kitchen_deals/p_technique-silicone-cake-pop-pan-w-72-pop-sticks Note takes abt 1T per pop. Fill bottom unit. Put on top. Bake. Thats it. (other than decoration) Everyone else stops at "Cake Pops"

MacKenzie Sounds like a plan. On my list and added to my cookbook. Thanks

Wynn Dixie had Butts on sale here $1.29 #.

Ft Worth, San Antonio, Keystone Hgts, Pensacola. Guess you miss Joe Patti's. That's where the shrimp came from. By the way if you want to visit the I have an extra bedroom.

Go Along Pull Apart Cinnamon J* KK 4/12/2012 1/2 cup granulated sugar 1 teaspoon ground cinnamon 2 cans Grands Homestyle buttermilk biscuits 1 cup packed brown sugar 3/4 cup butter or margarine, melted Preheat oven to 350. Lightly grease 12c fluted tube cake pan. In large ziptop bag: Mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits: (cut each into quarters) Shake in bag to coat. Arrange in cake pan. Mix brown sugar and butter; pour over biscuit pieces: Bake 28-32m. (until golden brown and no longer doughy in center) Cool in pan 10m: Turn upside down onto serving plate; pull apart to serve. Serve Warm.