Oct 9, 2013
Lake E. High Jr., president of the South Carolina Barbeque Association will make a pit stop at Fiery Ron’s Home Team BBQ from 6 to 9 p.m. this Friday, Oct. 11. High is a former stock broker-turned historian/author/BBQ enthusiast. He’s the former chairman...
Oct 9, 2013
Ingredients • 1 lb cooked pureed pumpkin • Medium yellow onion, diced • ½ pound Chorizo ground sausage • 2 pints half-and-half Directions 1. Sauté the chorizo and onions until cooked. 2. Add pumpkin and half-and-half. Simmer. 3. Whirl with immersion blender...
Oct 9, 2013
Ingredients: • 2 pounds ground pork • 1/2 cup finely chopped bacon (about 5 ounces or 4 to 5 standard grocery store slices) • 2 cups chopped onion (about 1 medium onion) • 1 cup chopped celery (about 3 medium stalks) • 1 cup chopped green bell pepper (about 1 bell...
Oct 9, 2013
Ingredients: • 2 quart Julienned onions • 1 cup cabernet red wine • 2 tbsp beef base • ½ tsp thyme • 1 quart water • Salt and pepper to taste • Toast points • Swiss cheese Directions: 1. Caramelize onions 2. Add in remaining ingredients except toast points and...
Oct 9, 2013
Ingredients: • ¼ lb. butter • ½ qt. yellow onion , medium dice • ½ qt. red, yellow, green bell peppers , medium dice • 2 oz. chili powder • 2 oz. cumin • 2 oz. paprika • 1 large (#10) can stewed tomatoes , crushed (by hand) • Large (#10) can white beans, drained and...
