Author Archives for Todd M. Johns
I’m a Real Pouch Potato!
Round Two of burgers on the Big Green Egg with pouch potatoes and onions. Cooking with foil pouches is great. You can steam and brown potatoes, peppers, veggies, and shrimp quickly and easily.
Sweet onion and yellow potatoes were diced in large pieces. Then seasoned with fresh ground black pepper, santa maria seasoning, and olive oil. […]
Winter Chicken Tagine
A Tagine or Tajine is a North African dish and is also the name of the pot it is cooked in. I first discovered Tagine dishes, believe it or not, in St. Paul, Minnesota at a small restaurant there. They are rich, delicious comfort food dishes with spices, vegetables, chicken, lamb, fish, or beef.
Because the […]
Pulled Pork & Jack Daniels Sweet Potato Muffins
This recipe is from the Cooking with Jack cookbook that I picked up while in Lynchburg, TN last year. Randy and I took a road trip last April to Mike and Debbie Davis’ Lotta Bull BBQ class. It was the first time either of us had been to Lynchburg, TN. Not only did we learn […]
Big Green Egg Table
I’ve been mentioning the new Big Green Egg in my posts recently, but I’ve not done a story on it yet. The weekend before Christmas, we visited a hardware store going out of business. They had a new, large Egg priced as a medium, AND 30% off. It worked out that I got a large […]
Chicken with Maple, Walnut Wild Rice
After more than a week of not using the Big Green Egg, we broke it out tonight. Our boys’ favorite meal is barbecued chicken. Using four hickory chunks and lump charcoal, I preheated the Egg to 325 degrees. The chicken was seasoned with River City Smokehouse rub and sauced with Carribean Queen sauce.
The […]
Cookies on the Big Green Egg
Two of my favorite foods in the world are not barbecue. Surprised? Second to ice cream, good cookies are hard to beat. If they have chocolate in them, even better. As a child, my mother’s favorites to make were oatmeal chocolate chip. Fortunately, they are my favorite to eat. […]
Growing Up BBQ
Growing up in NW Iowa and SE South Dakota, barbecue meant something very different to me than it does now. BBQ was Kingsford charcoal, a Weber kettle grill, and some kind of grilled meat slathered in BBQ sauce, which I can still smell burning over the coals.
I remember my father’s red Weber kettle in the […]
Ribeyes & Horseradish Potatoes
As I stared at my 13 pound prime rib roast on Christmas day, I couldn’t pass up an opportunity to trim my own personal steaks. Knowing that I had a new grill sitting in the garage eager to be fired up, probably had something to do with it. With a healthy dose of Kosher Salt […]
McLovin My FEC-100
As usual, I volunteered to cook BBQ for a crowd. Some things never change.
Today my department is having a holiday party, combined with a birthday party, for a couple of people. We’ll have biscuits and fatties for breakfast. The reaction you get when someone hears “fatty” for the first time is priceless. They just […]
No Glove, No Love
Not getting everyone sick should be job one when cooking for the public or your family. Food safety is something that everyone should be aware of and practice. Latex gloves, combined with hand washing, should be a regular practice for all BBQ cooks.
In addition to food safety, I like using gloves for keeping my hands […]
