These fritters are quick and easy. They’re always a crowd-pleaser when you’re looking at a room full of hungry faces. They also reheat really well the next day. This is a good basic recipe to expand on. For this batch I added a little heat with some chili powder. Try what you like and see what happens! Read the rest of this entry
This Father’s Day we pigged out on French Toast. It was heavenly… The toast were firm on the outside and fluffy inside. I go for only powdered sugar and fruit on mine. The Family enjoys drowning theirs in syrup. But to each his/her own. No matter how you like it, these French Toast were light and we didn’t feel stuffed to the gills after our feast. This is what I did: Read the rest of this entry
I made this for Thanksgiving one year. After applying the rub, I forgot which side the fat cap was on. I figured I had a 50-50 chance of getting it right. Yeah… I smoked it fat side down. The fat which is supposed to melt down through the brisket (when properly placed on top) just dripped into the pan. Thanksgiving was not ruined, but the brisket was dry and we had to slather the BBQ sauce on it.
Well this recipe is my second chance. So keep track of which side the fat cap is on and clear out your afternoon. Let’s get to it! Read the rest of this entry
Kitchen Experiments 