by Shawn McNair | May 29, 2023
This is a less complex lasagna that’s a little pricey on the front but makes a lot of leftovers. One of my 1st recipes when I moved outa Mama’s house. Sweltering with cheese perfectly paired beef and pork masterpiece. Simple delicious day one and better on day two.
by Shawn McNair | May 18, 2023
I’m not a big fan of smoking pork butt. I can’t seem to sync a solid recipe that guarantees moist and tender. For whatever reason, I once again picked up a pork butt
by Shawn McNair | May 17, 2023
If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too. The only difference is it’s not smokey. The sausage was my favorite in the sausage section just cooked in pan prior to the sandwich build. Pretty wicked combo I’ve seen but never tried.
by Shawn McNair | May 7, 2023
Candied bacon using Sowflakes. There are a couple ways to go about this recipe involving thick or thin bacon. Certain brands of bacon contain more salt so coating both sides of the bacon would over salt the candied bacon. I prefer
by Shawn McNair | May 6, 2023
This is a pulled pork sandwich made with our seasoning Biddy and soaked in RUST. Topped with a simple blue cheese dressing and fries on the side.
by Shawn McNair | Apr 27, 2023
Tend to screw around a lot with smoking pork ribs. The benefit is awesome slightly different dinner from last time. The liability is I have to eat it if it turns south. These ribs turned out Saintly!
by Shawn McNair | Apr 19, 2023
This is a great trick to make a basic corn side into a full flavored masterpiece. It’s not at all like Cornsuello and I’d say just a delicious depending on your mood.
by Shawn McNair | Apr 16, 2023
This potato salad was a side dish from my last smoked brisked that I thought it needed a home. Thankfully, I kept notes while making it because it’s a Super simple.
by Shawn McNair | Apr 9, 2023
Went to our FB page to see what I’ve auto-posted to get a little kick in the pants for dinner. I don’t know the amounts the video recipe used, but I feel I pegged it.
by Shawn McNair | Apr 5, 2023
Was doing a test with Dawgs Bark and pork baby backs. There is at least one other recipe on here for smoked ribs that was likely seasoned and cooked differently. Both recipes are great and I’d say the main difference is I used
by Shawn McNair | Mar 27, 2023
Another tater tot casserole that turned out pretty good. I often wonder how many times the Classic Tater Tot Casserole got tricked out after Jim Bob Duggar bragged about it on national TV.
by Shawn McNair | Mar 9, 2023
The original dinner was going to be a meatloaf but things changed from the grocery to home. They came out great and I can’t say I’ve ever cooked a meatball so blingy.
by Shawn McNair | Mar 6, 2023
Excellent Texas butter beans recipe I’m sure you’ll love. There’s no Texas magical ingredient making a butter bean a “Texas butter bean”. Dry bean recipes in Texas kind of lay along the lines of gumbo meaning use whatcha got. Ever heard “everything is bigger in Texas”?
by Shawn McNair | Feb 28, 2023
Won’t know until the party but a piece fell off mid stroke and I bout had one. I usually only inject birds and likely added an amendment to pork shoulder as a Texas Butter state law.
by Shawn McNair | Feb 27, 2023
A simple framework for some pintos you can trick out into borracho beans or as is. I use this base for red and butter beans. Hell, you could use almost any bean…
by Shawn McNair | Feb 26, 2023
My Great Grandmother proly wouldn’t approve a lot of my Italian recipes because I jam them with cheese and garlic. A meaty, cheesy penne pasta life’s natural sleeping pill.
by Shawn McNair | Feb 23, 2023
First ribs on an incomplete electric smoker but complete enough to test. I am excited because no worries about a store bought electric smoker catching fire again and I don’t have to tend to a fire I don’t have time for.
by Shawn McNair | Feb 22, 2023
Don’t know what’s in a true Swedish meatball but I’m filing them under Swede. The gravy is pretty close to Swedish, I think… If you’re Texan and got outa state guest yer gonna have to pull out the Texas pasta or it’s Texas pride abuse. State Law
by Shawn McNair | Feb 20, 2023
Decided to roll a loin with a stuffing I’ve been rolling around in my head in an effort to finish out another recipe. I smoked this one lightly but it’s not necessary I was really also seasoning a new smoker…
by Shawn McNair | Feb 18, 2023
Been playing around with smoking pork (mostly ribs) different ways for testing product and to beat on chest, at home, alone… My chest hurts. This is a loooong smoke on my DIY electric smoker because it’s so nerded out
by Shawn McNair | Feb 11, 2023
This is a wetter salad and doesn’t contain mustard. It’s great, easy, and ranks high, may be my new normal.