Ron Goodwyne Profile - Allrecipes.com (1698458)

Ron Goodwyne


Ron Goodwyne
 
Home Town:
Living In:
Member Since: Jan. 2002
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Italian, Southern, Mediterranean
Hobbies:
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About this Cook
I'm an avid cook and love to entertain friends and family. Smoking meat is my specialty but I know my way around the kitchen too. Trying new recipes or modifying old ones is always fun.
My favorite things to cook
On the smoker: Baby Back Ribs (3-2-1),Boston Butt, Chicken Wings, Beer Can Chicken, Salmon; On the grill: Steak, Burgers, Grilled Shrimp; In the kitchen: Jalapeno Cheese Cornbread, Shrimp and Grits, Shrimp Creole, Gumbo
My favorite family cooking traditions
New Year's pulled pork (Boston Butt on the smoker), collard greens and black eyed peas with all the neighbors over.
My cooking triumphs
Learning to make a Roux was a biggie for me. I was afraid to try because I'd heard it was difficult and easy to burn. It turned out to be quite easy, you just have to stay with it, keep the low enough and don't stop stirring. Once you can make the roux, you're on your way with tons of options.
My cooking tragedies
Several false starts trying to make beer can chicken on the smoker that wasn't dry.
Recipe Reviews 9 reviews
Herb Roasted Pork
Awesome. Delicious flavor! Served for Christmas dinner and only one tiny slice left. I doubled the rub and glaze as per some suggestions but otherwise followed the recipe to the letter. Will definitely serve this again!

0 users found this review helpful
Reviewed On: Dec. 27, 2012
Clark's Quiche
Absolutely delicious! Not a Weight Watchers menu lol, but definitely a best ever! The only thing I did differently is leave out the mushrooms, but only because I didn't have any. My spouse couldn't believe I went from "what to do with leftover baked ham" to "oh my word best quiche ever!" Thank you so much!! This will be a Thanksgiving and Christmas morning specialty!

0 users found this review helpful
Reviewed On: Sep. 4, 2012
Southern Pulled Pork
Awesome flavor. I will say that 4 cups of water is not needed, I actually cooked it on low all night and then left top off for hours on high to cook out the liquid. Was perfect once the water cooked down. Next time will use 1 cup water. The kick was perfect!

3 users found this review helpful
Reviewed On: Feb. 7, 2012
 
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