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Author Archives: Bill Cannon
Cream Cheese and Texas Pepper Jelly Appetizer
This is an appetizer that is just simple to prepare and everyone loves it. In a dish take an 8 oz bar of cream cheese and pour over the top of it a small jar of your favorite Texas Pepper … Continue reading
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Bill’s Stuffed Pork Loin
What you will need: 1 – pork loin (not a tenderloin) about 8 to 10 inches long and 4 inches in diameter 1 – 8oz. bar of cream cheese softened 1 to 1 ½ pounds of small cooked salad shrimp … Continue reading
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Bill’s Bulls-Eye Pork Loin
What you will need: 1 – pork loin (not a tenderloin) about 8 to 10 inches long and 4 inches in diameter 1 – link of your favorite cooked sausage (I use Slovaceks jalapeno sausage) ½ cup of Texas BBQ … Continue reading
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Cooking Pork Butts – Easy as 1-2-3
Pork Shoulder (Pork Butts or Boston butt roast) If you are new to smoking meat on a pit this is the perfect piece of meat to start with. It is very forgiving and is practically fool proof to cooking on … Continue reading
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Bill’s Cream Corn
I have cooked this Corn recipe for about three years now. It is a great side dish for any barbecued foods of anything you cook on the grill. We served this corn recipe along with last month’s recipe for potatoes … Continue reading
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Grilling and Smoking Pork
In reference to BBQ Grilling and Smoking, there are a lot of things, which can be done with Pork. Obviously ribs are the primary product, but don’t discount pork lions, pork butts, pork chops, even whole pigs or hogs and bacon. … Continue reading
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Bill’s Surprise Potatoes
OK this is the start of a new section to our newsletter where each month we will give you one of our recipes. And if you have a recipe to share with us just send to it me and we … Continue reading
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Oh! Those Wonderful Ribs (I’m talking about pork here)
From Kansas City, to North Carolina, back to Memphis and down to Texas one thing that all barbecue fanatics seem to agree on is ribs are made for barbecuing. Now that is all they can agree on because the way … Continue reading
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Beef Barbecued Brisket – A Texas Tradition
I have received a lot of questions about brisket cooking in the last couple of months and since we have added so many new subscribers to the newsletter I thought the article we did on brisket cooking would be good … Continue reading
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Fried Turkey
What you will need: 1 – 10 pound turkey (big turkeys will not fit in the cooking pot) Approximately 5 oz. of Texas Grilling Magic™ 1 – meat injector Injector spice (or make your own, see below) Usually 4 to … Continue reading
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