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kchawgskitchenFood tutorials and recipes from a southern boy cooking in the heart of BBQ country.
http://kchawgskitchen.blogspot.com/
Food tutorials and recipes from a southern boy cooking in the heart of BBQ country.
http://kchawgskitchen.blogspot.com/
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kchawgskitchen | kchawgskitchen.blogspot.com Reviews
https://kchawgskitchen.blogspot.com
Food tutorials and recipes from a southern boy cooking in the heart of BBQ country.
kchawgskitchen.blogspot.com
kchawgskitchen: July 2012
http://kchawgskitchen.blogspot.com/2012_07_01_archive.html
Sunday, July 8, 2012. Double Cut Pork Chops With Cuban Black Beans. I will make a couple of small tweaks to the recipe that I will point out later, The recipe calls for a dry rub on the chops with marinating time and a basting sauce applied at the end of the cooking process. We will start by making the dry rub. It calls for equal parts of Brown Sugar, Paprika, Coarse Ground Black Pepper and I used a half part of Kosher Salt. The beans have been cooking for approximately 45 minutes so I sauteed my veggies...
kchawgskitchen: June 2012
http://kchawgskitchen.blogspot.com/2012_06_01_archive.html
Wednesday, June 6, 2012. Southern Pulled Pork At Home In The Midwest. On my midweek off day I did one of my favorite things, going shopping at two of Kansas City's finest BBQ supply stores. I picked up sauces, rubs and grill accessories, all the while feeling like a chocolate addict in a candy store or a kid in a great toy store. What fun! The smoker is up to temperature and it is time to load it up. The Pulled Pork is beautiful! For full size photos double click on the images. Subscribe to: Posts (Atom).
kchawgskitchen: May 2012
http://kchawgskitchen.blogspot.com/2012_05_01_archive.html
Sunday, May 20, 2012. On a beautiful day last week I announced to my wife that my goal for that afternoon was to be sitting on a patio at a local establishment, having a cocktail and an appetizer while soaking up the sun and enjoying the breeze. Needless to say, I achieved my goal! We had Margaritas with a Sangria swirl, Avocado Fries and Chicken and Cheese Stuffed Jalapenos. It was a great afternoon with good food and drink, but it left me yearning for more Mexican inspired food. Sunday, May 13, 2012.
kchawgskitchen: Smoked Chicken, Andouille and Shrimp Gumbo. A Gift From Louisiana.
http://kchawgskitchen.blogspot.com/2013/02/smoked-chicken-andouille-and-shrimp.html
Wednesday, February 20, 2013. Smoked Chicken, Andouille and Shrimp Gumbo. A Gift From Louisiana. My basic Gumbo principles are add Okra, serve it over rice and of course the Holy Trinity. After that, the possibilities are endless, meats and seafood are like wild cards in a kids card game. With a beautiful day ahead on Sunday I decided on a Smoked Chicken, Smoked Andouille, Gulf Shrimp Gumbo. I will smoke my chicken and sausage on Sunday in preparation of making my Gumbo on Monday. Once the Roux reaches t...
kchawgskitchen: February 2012
http://kchawgskitchen.blogspot.com/2012_02_01_archive.html
Sunday, February 26, 2012. Smoked Rack of Pork. I will keep the dry rub simple as I will be putting a glaze on the rib roast in the last hour of cooking. I will lightly coat the roast with grape seed oil, put a nice dusting of Head Country rub and cracked black pepper. The dry rub has enough salt to prevent me from adding salt. The internal temperature is up to 118 degrees. There has been a lot of publicity from the pork producers stating that pork can now be cooked to 145 degrees internal temperatur...
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kchawgskitchen
Monday, October 13, 2014. Pork Shank Osso Buco. I will brown the pork shanks before adding them to the braising liquid. I am using a seasoned flour, with chili powder, salt, cracked black pepper and granulated garlic. I will brown them in olive oil and transfer them into the dutch oven for braising. After braising for 2.5 hours the Pork Shanks are removed, placed on a platter, tented and placed in a warm oven. The braising liquid is poured into a colander and all the solids are removed. The b...I urge yo...
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