Vera Banwart Recipe Reviews (Pg. 1) - (16667205)

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Vera Banwart




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Bayou's Bodacious Pork Rub

Reviewed: Oct. 15, 2012
We smoked a 200 lbs. pig (not confinement) this past weekend and used this rub recipe, after making a few small changes ~ Starting off we doubled everything, then tasted and thought it was still too tame so we added another 1 cup of spicy paprika, 1 cup smoked paprika, 1 cup of reg. paprika, 3/4 cup black pepper, and instead of each of the herbs I used 1 cup of Italian herb mix and left out the dill weed and the File powder (couldn't find File in our stores) The day before the party we injected our brine every 6" and let that absorb.The next day about 4 hours before we started the smoking we applied a heavy dose of oil and inserted garlic cloves deep into the muscle then started the dry rub and placed him on racks lined with heavy foil to retain the juices as "Sally" began her 8 hour smoke. Turned out great, very tender & not dried out at all! We had several ask what rub we used, and by the way sauce was not needed, the meat had enough flavor on its own! This rub is a keeper!!!
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Better Than Best Fried Chicken

Reviewed: Apr. 27, 2012
This method does produce a nice crispy crust on the chicken, but to our tastes it is a bit bland. I added 3/4 tsp cf cayenne pepper. to the flour mixture, I will add at least 1 teaspoon next time I use this recipe.
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Banana Cake VI

Reviewed: Aug. 31, 2011
I followed the recipe to the T ~ such a moist cake even after storing in the frig for a couple of days! It was worth making room in the freezer for the cool down.
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