I think I remember reading somewhere that Parkay is one molecule away from plastic.



When a recipe calls for:

¼ cup                                     use 2 tablespoons
1/3 cup                                   use 2 tablespoons and 2 teaspoons
½ cup                                     use ¼ cup
2/3 cup                                   use 1/3 cup
¾ cup                                     use 6 tablespoons
1 tablespoon                          use 1 ½ teaspoons
1 teaspoon                             use ½ teaspoon
½ teaspoon                            use ¼ teaspoon

When a recipe call for:
¼ cup                                       use 1 tablespoon and 1 teaspoon
1/3 cup                                     use 1 tablespoon and 2 1/3 teaspoons
½ cup                                       use 2 tablespoons and 2 teaspoons

253 calories
28g total fat
11g saturated fat
27mg cholesterol
12.6g monounsaturated fat
280mg omega-3 fatty acids

201 calories
23g total fat
14 g saturated fat
60mg cholesterol
5.9g monounsaturated fat
88.2mg omega-3 fatty acids

As you see....Butter is lower in calories and a little lower in total fat....but its the saturated fat (bad) in butter which makes it unhealthy vs. Lard...and Lard contains far less cholesterol than butter. Lastly, Lard contains higher amounts of monounsaturated fats and omega-3 fatty acids which is the kind of fat you want because it actually out-competes saturated fats in your body....reducing plaque formation and all that bad stuff. With that being said....mixing butter and olive oil will help out...but you still have the bad stuff in there from the butter. Bottom line......bring on the Lard!


Type of Meat                         Smoking Temp          Time to Complete      Finished Temp

Brisket (Sliced)           225°F                          1.5 hrs/pound              190°

Brisket (Pulled)           225°F                          1.5 hrs/pound              200°

Beef Ribs                    225°F                          3-4 hrs                         175°

Pork Butt (Sliced)       225°F                          1.5 hrs/pound              180°

Pork Butt (Pulled)       225°F                          1.5 hrs/pound              205°

Whole Chicken           250°F                          4 hrs                            165°

Chicken Thighs           250°F                          1.5 hrs                         165°

Chicken Quarters        250°F                          3 hrs                            165°

Whole Turkey 12#      240°F                          6.5 hrs                         165°

Turkey Leg                  250°F                          4 hrs                            165°

Turkey Wings              225°F                          2.5 hrs                         165°

Turkey Breast/bone in 240°F                          4-6 hrs                         165°

Boudin                         230°F                          2.5 hrs                         160°

Breakfast Sausage       230°F                          3 hrs                            160°

Fatties                         225°F                          3 hrs                            165°

Meat Loaf                   250 -300°F                  3 hrs                            160°

Meatballs (2 inch)       225°F                          1 hr                              160°

Spare Ribs                   225-240°F                   6-7 hrs                         Tender*

Baby Back Ribs          225-240°F                   5-6 hrs                         Tender*

Salmon                        140-160°F                   5-7 hrs                         145°

Smoked Corn              225°F                          1.5 – 2 hrs                   N/A

Smoked Potatoes        225°F                          2 – 2.5 hrs                   N/A


It may seem like extra work, but I like to partially cook (by simmering) most potatoes before grilling them. Here's why: first, it cuts down on the final grilling time, so I can put the potatoes on just as I finish grilling the meat or whatever else I'm making. Since the potatoes are already mostly cooked, they only need to be seared over direct heat to create a golden brown crust. I'm mainly looking for visual clues to see when the potatoes are done, so I don't have to pay as much attention to them. I also don't have to cover the grill, so I can grill a steak at the same time. And if I'm entertaining, I can hand off the grilling to someone else, knowing they just have to look at the potatoes to know when they're done.
I especially like to use this method for dense-fleshed potatoes like Red Bliss and Yukon Gold. Grilled this way, they have almost the texture of french fries by the time they're done: golden on the outside, fluffy and cakey on the inside.
Simmer potato slices gently until just shy of fully cooked.
Add a simple coating of mustard and mayonnaise to keep the potatoes moist.
I always cut the potatoes before I simmer them (I like slices, but quarters and wedges work, too), and I let them drain well after simmering. I can do this ahead of time and leave them at room temperature while fixing the rest of dinner. Then, I coat the potatoes well with either oil and herbs or a combination of a little bit of mayonnaise and mustard, since the fats help keep the moisture inside the potatoes when they hit the grill, and also help to keep the tender flesh from sticking. While I think it works best to season your potatoes before you grill them, that doesn't mean you can't season them afterward, too, or use them in other recipes,

Use the seasoning mixes below to flavor 1 pound of potatoes before they go on the grill (12 to 14 baby potatoes, 6 medium red- or yellow-skinned potatoes, 2 large red- or yellow-skinned potatoes, or 2 small Idahoes make a pound). Cut baby potatoes in half, others into 3/8-inch slices or wedges or quarters. If par-cooking potatoes (see Technique #1), season them after simmering and cooling but before they go on the grill.
For Par-Cooked Potatoes:Extra-virgin olive oil &fresh herbs: Toss the potatoes with enough olive oil to coat well (2 to 3 Tbs.) and season with coarse salt, freshly ground pepper or a few hot red pepper flakes, and 2 to 3 tsp. chopped hardy herbs, such as rosemary, thyme, or sage.
Mustard, mayonnaise, & herbs: Combine 1/4 cup mayonnaise with 2 Tbs. Dijon mustard and 2 tsp. chopped fresh rosemary. Coat the potatoes with this mixture and season with salt and pepper.
Mustard & olive oil: Combine 3 Tbs. olive oil with 1-1/2 Tbs. savory mustard and toss together with potatoes. Or replace the mustard with 1 Tbs. black olive tapenade or sun-dried-tomato pesto. Season well with salt and pepper.
For Grill-Only Potatoes:Dry spice rub: Coat the potatoes well with 2 to 3 Tbs. olive oil and then sprinkle your favorite dried spice rub over all the cut edges. Be sure to include a lot of salt in the spice rub. A good rub recipe: combine about 1/2 tsp. each of ground cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1-1/2 tsp. salt and a little sugar, if you like.

Smokin Guns hot rub works real good with Blues Hog orignal mixed 50/50 with honey works good as a glaze. Brine for 2-3 hours helps. That blue bottle (parkay) has worked wonders. Cook it 45 minutes skin side up then 1 hour skin side down flip re-season skin side up 30 min remove from butter ,glaze back on for 15 min to set glaze

Cook at 300 degrees for one hour on each side on the UDS Pull the skin off the meat and scrape the inside of the skin to remove the fat, then replace the skin and cook the chicken. Put the chicken in muffin tins and add lots of butter, then half way through the cook foil the tin to steam the chicken.

BACON BIT TIP: Partially freeze your package of bacon. Use a sharp knife and cut the frozen bacon into long strips about 1/4 in wide. Turn the bacon and cut the strips into pieces also about 1/4 in wide. You now have perfect raw bacon pieces to fast fry. No need to separate. They will separate during cooking

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use. Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.

5 tablespoons dried minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing:
Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
For dip:
Mix 2 tablespoons dry mix with 2 cups sour cream. Mix up a few hours before serving, so the flavors all blend

1 cup of boiling water
6 Tablespoons of milk powder
1/2 lb cheddar cheese, grated
1/2 lb swiss cheese, grated
1.5 tsp gelatin
Prepare a "loaf box" by lining a small box with plastic wrap (try cutting the bottom off a cereal box to make a loaf size container)
Combine boiling water, milk powder and gelatin in the blender
Blend 15 seconds
Add the shredded cheese and blend until smooth (about 3-5 minutes)
Pour into your "loaf box"
Cover and refrigerate overnight before slicing

1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 tea spoonswhite sugar
1/4 tea spoonsalt
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

1 1/2 cups mayonnaise
3/4 cup sour cream
1/4 teaspoon Worcestershire sauce
6 tablespoons bottled white horseradish
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended. Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.

1/2 cup mayonnaise
1/2 cup Hidden Valley® Ranch Dressing
1/4 cup white vinegar
1/4 cup Sugar In The Raw®
1 Tbsp. prepared horseradish
1 tsp. salt
1 tsp. freshly ground black pepper

Char fresh herb bundles on a grill, chop them and mix with olive oil and vinegar for a salsa.
Mallmann on Fire, Francis Mallmann

To keep a stack of tortillas warm, wrap them in a kitchen towel, then in foil, and put them in a 200° oven for up to an hour.
Tacolicious, Sara Deseran

For crisper roasted potatoes, brine them overnight to remove some of the starch.
Relae, Christian F. Puglisi

Soak grits for at least 6 hours before using them—it allows them to cook faster and preserves the corn flavor.
Heritage, Sean Brock

Add a drop of vinegar to the dough for piecrust to make it flakier.
Make it Ahead, Ina Garten

Instead of taking the time to mince garlic, add a whole clove to oil in a cool pan, then gently heat for a few minutes: As the pan warms, the clove will gently infuse the oil with flavor.
A Good Food Day, Marco Canora

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