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~5 lbs chicken Brine Overnight: 1 gallon of cold water (or enough to completely submerge the chicken) 1 cup kosher salt 1 tbs ground black pepper 1 tbs cayenne Let sit in fridge for a few hours after rinsing brine off. Rubbed with olive oil a...

10 lbs brisketFirst attempt: Rinsed off mustard covered in all purpose seasoning. Smoked with ~6oz hickory took just less than 12 hours. Rested for 3-3.5 hours in cooler. little weak on flavor. Might try more seasoning or more wood next time.also loo...

Season ribs with rub (no mustard) Wrapped in plastic wrap, place in fridge overnight Into smoker @ 225 with 2-3oz hickory

2 Lbs Stew meat cut into 1 inch cubes1 can (~10.75 oz) condensed cream of celery soup1 can (~10.75 oz) condensed cream of mushroom soup1 medium onion, chopped1 jar (6 oz) sliced mushrooms, drained1 envelope onion soup mix1/2 teaspoon pepper1 cup sour creamCook...

The Idea: A collective cookbook where family and friends can share recipes. The motivation to create this comes from two places 1) I wanted a convenient place to store recipes that I have made 2) I hate trying to find recipes online/refind ones that I have us...

We made this using fresh caught Red Drum from Lake Calaveras. When finished you should be able to easily separate the skin from the meat using a fork. Leaving the scales on protects the fish from burning on the high heat, while the high heat allows the fish to...

The curry omelet rice is the combination of two dishes: curry rice, and Omelet Rice. The end result is somewhat like an Asian variant of a pot pie. I also kind of just wing the ingredient count/weight, so follow the instructions on your curry box/in your heart...