User Recipes

YUM! Saving this recipe! Thank you!

@john-belvedere That is awesome and if I have some time I am making them this weekend. Thanks for sharing

@jonesy LOL! Glad you like it!

@chef My wife tells everyone that she had to marry me in order to get my grandmother’s sugar cookie recipe for Christmas cookies. It is not quite that much of a secret and it is in our family cook book so it will be passed along.

@craigrice First time I heard it was at a church that had the band play their worship music. I though it was great. They did not, however, play it at the second service.

@texlaw You are right on the money with your suggestion. Coriander, allspice, ginger, mace and black pepper and we are in the direction of getting a Pastrami boudin. I bet that would be good

Need printed cause my phone goes to sleep and I gotta touch it so lot of glove changes

I think it’s less about beans or no beans and more about whether it identifies itself as chili.

@herbcofood HAHAHA! I will have to take your word on it. The last time I had a taste of that stuff was when my oldest boy was playing t-ball… and he just graduated in biochem pre-med and is now in medical school.

@dr_pain It will turn out well on your pellet grill, my guess. I bake a lot on my BGE.

@kenneth said in Sweeter than sweet cure: Wanting to cure ham with this seasoning after a 10% pump how much cure and for brine to pickle and how many days brine before smoker ready and do you rinse before smoke first ham . Have you reviewed these topics on curing whole muscle meats yet? https://meatgistics.waltonsinc.com/category/45/cured-whole-muscle-meats The amount to use is on the web page for sweeter than sweet cure. https://www.waltonsinc.com/sweeter-than-sweet-cure-1

When I make it, I usually use Texas Pepper Jelly rib candy (usually the Cherry Apple Habanero flavor), brown sugar, and cayenne, and sometimes some BBQ rub based on what I’m feeling. Smoke it until it’s done, and devour.

@bob-stehlik Yeah that is what I noticed as far as heat went, I got a few that were “hot” but they were just mild as can be. Even the mild ones in the past have some heat, not this year as well. However, I have been getting these from Costco lately. https://www.amazon.com/Hatch-Valley-Southwestern-Medium-Roasted/dp/B07QQJSDD5/ref=asc_df_B07QQJSDD5/?tag=hyprod-20&linkCode=df0&hvadid=366307867105&hvpos=&hvnetw=g&hvrand=6223124406199756360&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027746&hvtargid=pla-815164044864&psc=1&tag=&ref=&adgrpid=83059315184&hvpone=&hvptwo=&hvadid=366307867105&hvpos=&hvnetw=g&hvrand=6223124406199756360&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027746&hvtargid=pla-815164044864

Thanks guys. I’ll let you know what I do and how it turns out. I appreciate the advice.

Thanks Chefs! They are addictive, just solidly different from the normal baked beans. Thanks for the thumbs up, I appreciate it.

Wowzas!!!

@geraldr622 good bit of info there. I actually have three different grinds in mine. Every family has a slightly different recipe and process, garlic is a pretty big part though.

@bocephus you must be seeing things, I’m Red White and BLUE all the way.

Hey Pivodog, Thanks for the reply… I’d love to have the recipe if you wouldn’t mind… Thank you!

@chef Will give it a try and let you know Thanks