cook's profile


RONSAXPA
 
Living In: Saxonburg, Pennsylvania, USA
Member Since: Nov. 2005
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Healthy
Hobbies: Gardening, Camping, Boating, Fishing, Hunting, Reading Books, Charity Work
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About this Cook
I am retired,former Marine, active in the Marine Corps League, American Legion and VFW.
My favorite things to cook
Mostly regular meal cooking. I do my own smoking and like to cook various smoked foods.
My favorite family cooking traditions
Cooking regular holiday meals without getting too far out with side dishes. A lot of our cooking is from the German background of this area.
My cooking triumphs
Cooking for camp members. Not being fancy but good and filling. Rubbing, smoking and slow cooking a pork shoulder butt and having it all eaten, not because there wasn't enough but because it was enjoyed.
My cooking tragedies
From time to time for not paying enough attention or allowing myself to be distracted.
Recipe Reviews 8 reviews
Pork Liver Pudding
I have been looking for a recipe like this for years. It is like the old German farmers around here used to make. My only change was to process the meats, onions and spices very fine in the food processor. It turned out a lot like braunsweiger. Which isn't bad. Excellent.

7 users found this review helpful
Reviewed On: Oct. 24, 2006
Shrimp and Feta Cheese Pasta
I have been looking for a recipe like this for a long time. It is like the old German farmers around here made years ago. The only change I made was to process the meats, onions and spices int the food processor unil they were super fine. It turned out a good bit like braunschweiger. Excellent.

2 users found this review helpful
Reviewed On: Oct. 24, 2006
Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
I took this to camp for our annual pork cookout. I cold smoked 9 lb. of Saint Louis style ribs for a couple of hours and proceeded from there with the recipe. Seven of us ate all of the ribs which shows how much we thought of them and liked them. I now have to make copies of the recipe to hand out.

0 users found this review helpful
Reviewed On: Oct. 10, 2006
 
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