Posts by ChefBillyB

I just bought one of these at Home depot, you can use as a Charcoal grill, Smoker, then have a Gas grill on the other side. The best of all worlds of cooking. I smoked a Ham last week and Bacon before...

I know this is off subject but, I was watching three gals at a Salad bar last week, they loaded their plates up with all the normal salad bar items, and they put ladle after ladle after ladle of 1000 island dressing, until it was...

Why mess with perfection ?????????           Take  a look at the meatball shop in NYC, its a restaurant that does a great job with serving meatballs in a lot of different ways. To me...

I like the wood bowl Caesar salad method, or an egg less emulsified Italian dressing..........some of the bought dressings are salty, I would rather have to made in front of me..............I would order them a lot in...

kingfarvito  Wins, it's an old punching bag stand, I had no use for it after I Played ROCKY........       This is a 19lb Ham that I put into a Brown sugar cure for 8 days and then washed and soaked it in...

I cured the pork belly for 4 days in a brown sugar cure, then smoked it with Hickory and finished it with Apple wood to 135 degrees.         had to make a BLT, I just wish it was tomato...

    from this: to this: to roasting a bone in pork loin roast:   I am curing a 19 lb Ham in a Brown Sugar Curing Mixture along with...

I hold almost everything in Moist meat, the only goods that hold better under dry heat are fried foods. We hold Pancakes, French toast, Scrambled eggs and Omelets. Some food items need more attention than others. I never...

A work in Progress

Sweet Home (Alabama) Catering...........