Smoke Sausage stew | Smoke Sausage Recipe

Ray Mack's Smoke Sausage Stew


Ingredients:
1 pack of Rogerwood Pork or Beef sausage (sliced)
6 ears whole corn on the cob (cut in half)
1 pound or more fresh string beans
8 or more large new white potatoes
2 large onions, sliced
3 tablespoon minced garlic
1 tablespoon parsley flakes
2 tablespoons lemon pepper
2 tablespoons Tones sweet and spicy seasoning
1/2 tablespoon cajun seasoning
1/2 tablespoon black pepper
2 tablespoons Knorr chicken flavor bouillon
2 tablespoon seafood boil seasoning
1 stick unsalted butter

Direction:
1. Wash and clean all of the veggies. Using a large stock or stew pot, place all ingredients in the pot. (Use your own judgment for measuring out the seasoning for this recipe, if you believe the measurements are to much listed above.)
2. Add water to the pot, do not fully cover the ingredients with water.
3. Turn your stove temperature to high heat, once your pot comes to a boil cover with a lid.
4. Cook for 15 minutes and check your potatoes for tenderness, When your potatoes are tender remove them only from the pot.
5. Reduce your pot temperature to medium high heat, Allow your water to reduce down by half.
6. Taste the broth to see if more seasonings are needed. Place your potatoes back in the pot and turn off your stove.

Enjoy...
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Best Way To Cook Spatchcock Chicken | Collab with My Gadget Kitchen

How To Cook Spatchcock Chicken For Dinner



Ingredients:

1 Whole Chicken

Salt

Black Pepper

Garlic Powder

Onion Powder

All Purpose Seasoning

Spicy seasoning

Brown Sugar



Butter Mixture:

1 stick Butter (unsalted)

Texas Pete Dust Dry Seasoning

Parsley Flakes

Tone's Rosemary Garlic Seasoning Blend



Direction:

1. Remove the backbone of the chicken with a sharp knife...press the chicken flat so it can cook in a single layer.

Trim loose skin and fat from the chicken, wash clean to remove any bone fragments.

2. Place your unsalted butter in a bowl 🥣, add Dry Seasoning, Rosemary Garlic Seasoning, Parsley Flakes, combine everything together. Separate the skin from the breast meat using your fingers to create a pocket, place the butter mixture between the skin and  breast meat, spread evenly. This technique will keep your meat moist.

3. Add all of your remaining ingredients to a bowl mix well, coat your chicken on both side using this seasoning mix.

4. Set you pellet grill to 325ﾟor setup your charcoal grill for indirect grilling, or set your oven to 325ﾟ.

 WE'RE not using TIME to cook this chicken, your chicken is done when your meat thermometer reads 165ﾟ.

5.  Cover your chicken with heavy duty aluminum foil and let it rest for 20 minutes before serving, this will definitely give you a juicy chicken.



Enjoy!!!

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How To Cook Squash & Onions | Soul food Side Dish

Old School Yellow Squash & Onions | Soul Food Side Dish



3 yellow squash

1 large onion

Cajun Seasoning

Black Pepper

Paprika

Garlic Powder

Parsley Flakes

Knorr Chicken Flavor Bouillon

3 Tablespoons Unsalted Butter

1/2 tablespoon sugar (optional)



1. Wash and clean your squash and cut them into medallions shapes, And cut your onion in slices.

2.  Place a iron skillet on the stove and set the temperature at medium to high heat.  Use 4 tbsp of your favorite seasoned grease...I used chicken grease for this recipe.

3. Add your yellow squash and I onions to the hot skillet.

4.  Now add all of your seasoning ingredients to the squash and onions. Mix everything together.

5. Now add your 3 tablespoons of butter,  Cook your squash and onion's until they are tender...Also allow your liquid to reduce down before serving.

6. Add a 1/2 of tablespoon of sugar to add more flavor this is totally optional.



Enjoy!!!

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