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Slow Cooker BBQ Beef Brisket

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Slow Cooker BBQ Beef Brisket


4 lbs beef brisket

2 T paprika

1 T chili powder

1 tsp ground cumin

2 T brown sugar, packed

1 T kosher salt

1 tsp cayenne pepper

2 tsp garlic powder

1 tsp freshly ground black pepper

3 cups BBQ Sauce (your favorite or homemade)


Combine all the dry seasonings together.

Place Brisket on cutting board and rub seasonings into it. Allow to rest on board for 20 minutes

Pour BBQ Sauce in the bottom of a 3 quart slow cooker and place p brisket on top of the sauce

Cook on low for 8-10 hours, until brisket is fork tender

Take Brisket out of cooker and allow to rest, tented with foil, for 15 minutes

Slice into ¼ inch thick slices or shred with forks


Serve with BBQ sauce on side



Sausage Gravy with Biscuits

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Sausage Gravy and Biscuits


1 lb Bulk Pork Breakfast Sausage

½ cup Flour

3 cups Milk or half and half

½ to 1 tsp salt

¼ to ¾ tsp Black Pepper


Brown and crumble sausage in a skillet over medium heat. Do not drain fat

Add flour to the sausage in the pan and stir for 3-5 minutes until the flour loses its smell

Stir in Milk (or Half and half) and cook until thickened.

Season to taste with salt and Pepper


Serve spooned over Biscuits




2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 scant tablespoon sugar

1 teaspoon salt

5 tablespoons cold, unsalted butter

1 cup whole milk


Preheat Oven to 425°f

In a bowl combine Flour, Baking Powder, sugar, and salt.

Mix in butter and cut in with your hands until it is a coarse

Stir in milk until it just comes together (the less the dough is worked is worked the better)

Pat dough out on floured board and cover with a towel. Let dough rest 15 minutes

Cut Biscuits out by pressing straight down, turning the cutter crimps the edges and the biscuits will not rise as much

Bake for 15-20 minutes


Tacos Al Pastor

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Tacos Al PastorIMG_20160101_174521010

2 ancho chilies, seeds and stems removed

2 guajillo chilies, seeds and stems removed

1/2 cup chicken stock

2 teaspoons vegetable oil

1 teaspoon dried Mexican oregano

1 teaspoon dried ground cumin seed

1 tablespoon achiote paste

¼ cup distilled white vinegar

3 cloves garlic, minced

2 teaspoons kosher salt

2 teaspoons sugar

2 pounds boneless Pork Shoulder, Sliced thin and pounded until ¼ inch thick or less


1 small pineapple, peeled, cored, and diced small

1 medium white onion, finely sliced

1/2 cup finely minced fresh cilantro leaves and tender stems

3 to 4 limes, cut into wedges

Shredded Lettuce

Sour Cream



To make marinade take and bring the stock just to a boil and add in chilies. Let soak 30-60 minutes.

Heat oil on stove over low heat add Mexican oregano, cumin, achiote paste and allow these ingredients to simmer in the oil for 30-60 seconds. Add in vinegar, garlic, salt and sugar and again simmer for 30-60 seconds.

In a blender combine Chiles and stock and the oil with its spices and whiz up for 60 seconds or so. Strain through a sieve to remove the chili skins.


Combine the thin pork and marinade in a glass or stainless steel dish (achiote will stain plastic yellow) and put in refrigerator for 3-4 hours. (no longer as the marinade has enough acid in it to start “cooking the meat”)


Grill of pan fry the meat until browned well and slice into thin strips.

Serve with taco toppings

Korean BBQ Chicken

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Korean BBQ Chicken


1 Cup Soy Sauce

3 T Rice Wine Vinegar

2 T Honey

1 tsp Sriracha Sauce or Korean Chile Paste

2 T Fresh Ginger, grated

5 cloves Garlic, minced

1 bunch Green Onions, sliced thin

2 tsp Toasted Sesame Oil

½ tsp Black Pepper

2 tsp Sesame Seeds

1 (4lb) Chicken cut into parts

In a glass bowl, or other non reactive bowl, whisk together all the ingredients except the chicken

Place chicken in bowl and turn to coat with marinade

Allow to marinate in refrigerator for 3-6 hours, turning every 30 minutes or so.

Grill until cooked through using the indirect grilling method.

Slow Cooker BBQ Shredded Beef

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Slow Cooker BBQ Shredded Beef

Shredded BBQ Beef

1-3lb Chuck Roast, Boneless

1 T Salt

1 tsp Garlic Powder

1 tsp Pepper

1 T Olive Oil

1 onion, chopped

2 cloves Garlic, minced

1 1/2 cups Ketchup

1 T Cider Vinegar

2 T Balsamic Vinegar

2 T Soy Sauce

2 tsp Worcestershire Sauce

1/2 cup Beef Stock or Chicken Stock

1 1/2 tsp Dry Mustard

1 tsp Chili Powder

1/2 tsp Garlic Powder

Season Roast with Salt, Pepper, and Garlic Powder. Heat Skillet over medium high heat and add Olive Oil, Brown Roast in pan.

Place Chopped Onion and Garlic in the bottom of a slow cooker. Place Browned Chuck Roast on top of them

In a bowl mix remaining Ingredients and pour over Roast, cover and cook on low for 6-8 hours until roast falls apart.

Remove Roast to a cutting board, allow to rest for 10 minutes, keeping sauce turned on, shred using 2 forks

Return Roast to sauce in slow cooker and serve warm on buns with dill pickles

Straweberry Jam

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Strawberry Jam

it’s been ages since I made this, as a matter of fact last time I made this I made this with my grandmother watching me and we capped it with paraffin wax before we put the lid on the jar. Brought back some great memories. More importantly I am making this today because my Daughter and I eat Peanut Butter and Strawberry Jam Sandwiches and I made the mistake of looking at the ingredients of the jar in the fridge. How much Corn Syrup can be in one product. I also made this because the vendor next to me at one of the Farmers Markets I do grows incredible Strawberries that were so red and sweet they were grown to be Jam


8 Cups Crushed Strawberries, hulled, the riper the better

1- 1.75oz Box Fruit Pectin

7 cups Sugar

Measure Sugar into a bowl and set aside

Put Strawberries and Pectin in a pot and bring to a rolling boil over medium heat, stirring constantly. A rolling boil is when you can see it boiling while you are stirring. Add Sugar and return to a boil. Boil for one minute.

Now you pack this into Jam/Jelly Jars and process with a boiling water canner for 10 minutes. Remove jars from Water and stand upright on a towel. The jars will “pop” as they cool, this is the lids forming the seal and is natural. Test for a seal after 24-48 hours. If the jar didn’t seal refrigerate and use immediately. Jars that have sealed should be stored upright in a cool dark place and can be stored for up to a year

This will make 8-9 half-pint jelly jars of jam

Chicken Bruschetta

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Chicken Bruschetta



2 ½ cups Minced Roma Tomatoes

2 tsp minced Garlic

¼ cup Parmesan Cheese

1/3 cup Fresh Basil, thinly sliced

3 T olive oil

2 T Balsamic Vinegar

½ tsp salt

1 tsp black pepper

¼ cup Garlic Scapes (optional)

4- 6oz Boneless skinless chicken breasts (or thighs)

2 T olive oil



Garlic powder

Mozzarella Cheese (optional)

Combine all the Bruschetta ingredients together in a non reactive bowl and allow to sit for 1-3 hours so flavors can marry

Slice Chicken Breasts in half horizontally to make thinner cutlets.

Heat pan over medium high heat and add Olive Oil. Season Chicken Cutlets with salt, pepper, and Garlic Powder, sauté 3-4 minutes per side, or until down, if topping with cheese do so in the last minute or so and allow it to melt.

Serve Chicken with Bruschetta spooned over top to taste.