I think I remember reading somewhere that Parkay is one molecule away from plastic.
MAKING ONE HALF A RECIPE
When a recipe calls for:
¼ cup use
2 tablespoons
1/3 cup use
2 tablespoons and 2 teaspoons½ 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
LARD
253 calories28g total fat
11g saturated fat
27mg cholesterol
12.6g monounsaturated fat
280mg omega-3 fatty acids
BUTTER
201 calories23g 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
TECHNIQUE #1: PAR-COOK POTATOES BEFORE GRILLING FOR
BETTER CONTROL
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,
HOW TO SEASON POTATOES FOR THE GRILL
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.
HOW TO COOK CHICKEN CORRECTLY FOR A COOKOFF
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
HOW TO GET BITE THROUGH OR CRISPY SKIN CHICKEN
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
TACO SEASONING:
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.
DRY ONION SOUP
MIX:
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.
RANCH:
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
HOME MADE VELVEETA
Ingredients1 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
Instructions
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
HOMEMADE HORSERADISH
1 cup peeled and cubed horseradish root3/4 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.
HOMEMADE HORSERADISH #2
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.
HOMEMADE HORSERADISH #3
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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