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Ready for the oven!!

Ready for the oven!!

Just out of the oven!

Just out of the oven!

Happy Fat Tuesday!! I baked brie en croute, and made homemade pesto to accompany it! The nutty richness of the cheese paired well with the fresh spinach (yes, I prefer spinach over basil) and pinenut pesto. Plus, it's amazing with both white and red wines, lol!

Happy Fat Tuesday!! I baked brie en croute, and made homemade pesto to accompany it! The nutty richness of the cheese paired well with the fresh spinach (yes, I prefer spinach over basil) and pinenut pesto. Plus, it's amazing with both white and red wines, lol!

Dry Rub for any meat

Dry Rub for any meat

We normally use this dry rub on pork or brisket, but you could use it on fish or chicken as well. SOOOO good!

You have GOT to try this Oven Fried Chicken recipe. It was one of our favorites growing up!

Oven Fried Chicken

Telluride-Mountainfilm-2012 FamilyFreshCooking.com.BBQ |©MarlaMeridith.com

Telluride-Mountainfilm-2012 FamilyFreshCooking.com.BBQ |©MarlaMeridith.com

How to smoke a ham: 1. Score w/ knife 2. Dijon mustard slather 3. Brown sugar rub 4. Smoke at 250F. After 4hrs, slather w/ brown sugar & mustard paste 5. At 6hrs, applied more sugar-mustard paste 6. Internal temp hit goal of 170F after 10 hrs. Remove from smoker, rest 15 mins, then slice. 7. Dinner is served! Full instructions here: http://carolinasaucecompany.blogspot.com/2012/12/gregs-first-attempt-at-smoked-ham.html

How to smoke a ham: 1. Score w/ knife 2. Dijon mustard slather 3. Brown sugar rub 4. Smoke at 250F. After 4hrs, slather w/ brown sugar & mustard paste 5. At 6hrs, applied more sugar-mustard paste 6. Internal temp hit goal of 170F after 10 hrs. Remove from smoker, rest 15 mins, then slice. 7. Dinner is served! Full instructions here: http://carolinasaucecompany.blogspot.com/2012/12/gregs-first-attempt-at-smoked-ham.html

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