Recent content by johnnyoh
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FRANKS RED HOT
Make the classic sauce. 1 part Frank's to 10 - 20 parts Durkee's mustard or Nance's if you are familiar. Make to taste. Add butter or bacon/chicken/duck fat if you need the wonderful fat and taste. The mustards will act as a thickener without heating or cooking. Toss whatever (buffalo...- johnnyoh
- Post #9
- Forum: Sauces, Rubs & Marinades
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Cheap butts at Food City, 99 cents, New easy rub recipe to use up all those mustards we seem to accu
Our local Food City grocery put Swift's Butts on sale for 99 cents a pound on Wednesday. Having a good relationship with all butchers in the area I was aware of this about a week ahead and started making room in my freezer. Showed up at noon Wednesday, SOLD OUT. People were buying them 10-30...- johnnyoh
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- Replies: 0
- Forum: Sauces, Rubs & Marinades
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New member... Old smoker
Sorry... Bad move. I do a LOT of government and commercial web design and messed up on the email. It is corrected now. Thanks for all the replies. BTW anyone have a hoisin semi boneless leg of lamb recipe? If not I plan to make my own tonight and cook it tomorrow for Easter. Go get them... -
New member... Old smoker
I have worked on several teams and attended the Lawrenceburg, TN, Wild Turkey (Bourbon) cook off pretty much every year since it started to the year it ended. A shame as we had over 100 teams in that beautiful town when there was a bit of kickback from those who objected to the sponsor. At...
