by Daisy | Jun 8, 2014 | Beverages, Recipes
I was feeling sort of yuck one afternoon; I think it was the weather, raining one minute and sunny, hot, and desperately humid the next. Then more rain. Stuck inside the house under those meteorological circumstances wasn’t doing me any good. I decided what I...
by Ivory Soap | Jun 4, 2014 | Main Dishes, Recipes
Mr. Caswell loves his smoker. He is a smoked meat fanatic. He has tried every recipe under the sun, taken classes, and even become a barbecue judge for the Memphis Barbecue Network. Everywhere he travels, he finds the local BBQ masters and picks their brains. Well,...
by Daisy | May 25, 2014 | Recipes, Snacks & Sides
Another recipe from my buddy Bex at Elk River Guest Ranch in beautiful CO, this time a standard of ranch cooking: Cowboy Beans At the ranch after a day of riding, hiking, and biking, whitewater rafting or fly fishing, this is a SIDE DISH. At home, though, after a day...
by Daisy | Mar 15, 2014 | Main Dishes, Recipes
Not to complain, but recipe posts are some of the hardest. If you blog, you may understand. Having to stop multiple times in the middle of cooking to arrange and photograph, wiping messy hands for the camera, trying to stir or pour or slice and shoot at the same time...
by Ivory Soap | Aug 7, 2013 | Recipes
The easiest way to get a smoker started, that I’ve found, is the following method. 1. Gather supplies. You will need: scrap paper, a digital thermometer that YOU have tested in boiling water, lighter fluid, a charcoal chimney, a long lighter, a cheapo...
by Ivory Soap | Aug 5, 2013 | Main Dishes, Recipes
Ooohhhh, the sandwiches. Below is the whole routine for making smoked pork loin and not cooking for a week. 1. THE NIGHT BEFORE, make a brine. Smoked meat gets too dry without it. Follow the below recipe for a 4 to 5 lbs loin. 8 cups of water 8 tablespoons kosher...
