Homemade Miso Ramen with pork tenderloin rubbed with Vampire Rub ™, soft boiled ramen eggs, corn, spicy bean sprouts, chives, radish and black rice noodles with a broth made from red miso, doenjang, garlic, onion, sesame oil, sesame seeds, ginger, ground pork, sugar, sake, salt and white pepper.
This site isn't easy to search for past topics etc, so I'd like to ask the powers that be what it "takes" to get Featured/in the carousel?
I've seen some pretty fantabulous ideas/photos/recipes get skipped over and I've seen some pretty "plain jane" things make it up top.
Is there a set of...
Buffalo Chicken Hashbrown Casserole Stuffed Chicken Wings.
As the title says... Buffalo Chicken Hashbrown Casserole Stuffed Chicken Wings.
First I had to invent Buffalo Chicken Hashbrown Casserole to make these a reality.
Then I started with whole chicken wings and cut off the drumett...
Smoked Cheesy Hashbrowns with Crawfish and Andouille Sausage
7 oz Andouille sliced then quartered
16 oz frozen crawfish tails - Thawed
16 oz sour cream
2 cups shredded cheese
30 oz bag of Oreida Hashbrowns Thawed
1 Teaspoon Smoked Kosher Salt
1 Teaspoon Black Pepper
1 packet of Ranch...
So.. I have some questions and while I have no expectations of exact answers , I am hoping that someone can help me with some advice.
I have a new to me whole hog roster that's in need of restoration and modification. I'm debating about adding 2 Pellet Pros to the back side of this roaster...
Since I was already firing up the smoker for pulled pork I figured I'd try a new experiment that I'll call Vampire Pork just because I can.
Started with a 50/50 mix of coarse ground black pepper and smoked Kosher salt and a whole mess of garlic cloves.
(For easier "peeling" of all those cloves...
Two spatchcocked chickens - one seasoned with Lawry's Seasoning
And the other with Pork Barrel BBQ
And a shot of the juiciness!
First time doing a whole chicken, let alone a spatchcocked one. Smoked in the new smoker for 4 hours at 250°.
The new smoker: