Memphis-esqe rub with a bit of texas on the side, built for baby backs, rubba rub rub.
This versatile sauce is a great foundation for mexican and tex-mex dishes. I use it for as a sauce for meats, in enchiladas, and in not texas chili.
On top of spaghetti…..
I used to hate making stock. It required attention all day long and I rarely had the time. Using the pressure cooker to make it is game changing. Done in 3 hours, no skimming or futzing, just couple easy steps to beautiful, clear stock with deep turkey flavor.
Little squares of awesome. All porky goodness without the smokiness of bacon. Add in the nice caramelized crust from the sugar and it’s bliss time.
Using the bottled stuff is a sin. You can whip this up in two shakes of a lambs tail, and its worth every second.
Time to rub some ribs! Sorta texas style!
A nice little something to go with fried stuff Ingredients 1 cucumber sliced thin 1 tbs apple cider vinegar 1 tbs sugar 1 tbs water 1/2 tsp salt 1 spring of dill, […]
Garlic Butter. Primarily for Garlic Bread, but you can do other things (steaks.) Ingredients 1 stick butter, room temp 1/2 tbs kosher salt 6 cloves garlic, passed through the garlic press Directions […]
Simple, easy. Try it on toast with some honey. Or with prosciutto, figs, and evoo. Or in lasagna, or … Ingredients 2 cups whole milk 2 tbs lemon juice 1/4 tsp table […]