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Last year we had a couple of great days on the Pacific Ocean going for Dungeness crab While making room in the freezer I found we still had five packs of vac-sealed crab meat that made the trip to AZ. Each pack contains the picked meat from one crab, usually about a half a pound. I took a couple of packs and a few large shrimp I boiled up, ravioli day! Got the crab and shrimp chopped up, then added about 3/4 cup ricotta cheese. Mixed it all up with a fork, kind of tiring, time for a beer...

Kabanosy ready to be cut. 2 jars Kabanosy on left. Smoked sausage on right.

Made some pork shots for a work lunch we're having tomorrow. Bacon wrapped kielbasa creates a little "shot glass" and I put gouda and onions in it and sprinkled some bbq rub on top. Smoked for an hour and a half at 275 and then about 300 for 30 mins to firm up the bacon.

Did a couple more tenderloins last night. I had a few granny smith apples so i thought i would try something new. I wanted fall flavors so i mixed up a rub using equal parts webber original rub, McCormick pumpkin pie spice and brown sugar. Rubbed down the tenderloins and let them set on the counter t a little to soak in the flavors. Sliced some appels real thin and tossed them in some melted butter. Put them in a foil pan,added about a 1/3 cup of water then topped with brown sugar and...

We bought a 1/4 beef from a local farmer this winter. I was digging through the freezer and found these ribs that I forgot all about. It was cold and windy outside but they cooked up beautifully. Sea salt and CBP was used on the ribs and a pot of homemade baked beans.

Found a good deal on some of those Extra Thick 2" Pork. Chops at Costco, $1.49/lb plus take $3.00 off at the register. I picked up several flats, six beautiful chops per flat. Picked the best for today's dinner and packaged the rest for the freezer. Put together a nice brine and bagged them to sit overnight. 6C water 6T kosher salt A generous handful each of mixed peppercorns, dried onion flakes, granulated garlic and Oregano. 15 hours later I pulled them out and dusted them with a mix of...

A friend asked if I had an appetizer to make for Halloween in his smoker. I made some Bloody Mary Chicken Wings and I am posting this for him. I started making the Bloody Mary Barbecue Sauce. I mixed the following together: 175 ml (3/4 cup) ketchup 40 ml (3 tablespoons) vodka 10 ml (2 teaspoons) lemon juice 20 ml (4 teaspoons) Worcestershire sauce 2 ml (1/2 teaspoon) celery salt 2 ml (1/2 teaspoon) Sriracha sauce or 1 ml (1/4 teaspoon) Tabasco sauce I covered the sauce and put it in the...

With all the talk about condiments going on i decided to make my "club dawgs" they are kind of like a club sandwich just in hot dog form. I use a hot dog i get from the local deli that is in a casing so it has that nice snap to it. Definitely not they typical hot dog but they are pretty tasty! Toasted bun, mayo, tomatoes, arugula, and crumbled bacon with the natural casing hot dog. This time i didnt have any arugula so i just used a spring mix for th lettuce. Here is the construction of the...

I always keep and freeze the rib tip trimmings from the spare ribs. Decided to throw on some along with 3 different sausage links. Regular grocery store pork sausage pictured on the left. Deer jalapeno/pineapple/cheese from one I harvested last season in the middle and sweet fire made at my local butcher shop on the right. Plenty of sausage dogs for the next several days. We love em. Especially the grand-kids The rib tips were hit with a little all purpose seasoning then hit hard with...

Got around to pounding out a 25 pound batch of my signature sausage. I usually it make with a combo of 60% wild hog meat and 40% domestic pork butt. No wild hog meat in the freezer and not a lot of them running around now that I'm here in AZ, going with straight pork butt. Three butts around 9 lbs each, shoulder bone removed. Cut into grinder sized chunks Ran it thru a medium plate, took about three minutes Assembled ingredients: PS Seasonings 260-B Italian sausage mix, 3 cups ice cold...