The Backyard Southern Gourmet | Armadillo Pepper's Blog
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How to Smoke Pork Chops | The Backyard Southern Gourmet
Today we are smoking French-cut Pork Chops. Pork chops are very easy to smoke. The only real concern you need to watch for is not over-smoking, so that the pork chops do not dry out. “French-…
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Chicken and Sausage Creole | The Backyard Southern Gourmet
Today we are making Chicken and Sausage Creole. This is an easy dish to prepare and the recipe can easily be altered to accommodate the meats that you have available. There was a great Cajun Chef, …
Blog.armadillopepper.com news digest
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8 years
Grilled Florida Shrimp With Spicy Carolina Reaper Seasoning
Today I am grilling fresh Florida Mayport Shrimp with Carolina Reaper Pepper Seasoning. This recipe is very easy and quick to make.
Ingredients:
• 2 LBs Gulf Shrimp -
8 years
Yesterday, I picked up some swordfish which is a relatively firm fish and a excellent choice for cooking in the smoker or on the grill. Today, I’ll show you how to smoke swordfish steaks with a blackening seasoning. This recipe is really easy to prepare...
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8 years
Today we will show how to smoke a Pheasant using a Masterbuilt Electric Smoker. Of course, the same fundamentals apply if you are using an off-set or other smoker.
As with all poultry, make sure to brine the pheasant for 24 hours. Brining can be as simple as water, salt and brown sugar. This will help keep the Pheasant moist during the smoking process. If you need any information about how to create and use a brine... -
8 years
BBQ-Rubbed Seared Scallops on the Grill
Today I’m making an extremely simple seared scallop recipe, where the scallop flavor is at the forefront with a nice, subtle BBQ-bacon flavor on the back-end. Personally, I don’t like a lot of strong flavors overwhelming the natural flavors of the seafood...
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