B. Bailey Profile - Allrecipes.com (18485953)

cook's profile

B. Bailey

B. Bailey
Home Town:
Living In: Knoxville, Tennessee, USA
Member Since: May 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Southern, Mediterranean
Hobbies: Hiking/Camping, Photography, Music
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About this Cook
A Tennessee native and lived in Knoxville all my life. My love of cooking is born of my love for eating good food and sharing good food with others.
My favorite things to cook
By far, my favorite things to cook are those that come from the smoker or charcoal grill. There's nothing like sipping a Guinness and basking in the intoxicating aroma of smoke and fire. My second favorite type of cooking would probably be soups and stews. They have an easy pace and you can build and change the flavors as you go until it's just the way you want.
My cooking triumphs
My greatest cooking triumph may have been years ago. Our family and extended family were caravaning to the Smoky Mountains for a picnic which of course always involves fried chicken. Someone else was frying the chicken so I got a crazy notion to fry up a batch of chicken livers, made it up as I went with no measuring, pure instinct. Everybody raved about them, even people who don't eat livers. Unfortunately, I had no idea what I actually put in them and have never been able to duplicate them.
My cooking tragedies
When I was a very young man I decided to try making my first Chinese dinner complete with fried rice. The egg rolls were tasty but unfurled and looked like conch shells, the chicken was edible, but the fried rice....it clumped together in the most hideous glob I've ever seen. Rice is still not my best friend.
Recipe Reviews 38 reviews
Restaurant-Style Hashbrown Casserole
Really good recipe, very much like the one from the famous national restaurant chain. I like a good sharp cheddar for myself and sprinkle a little extra on the top. Also, I like to use green onions, tops included, and lots of them. Also, I've seen a variation that replaces part of the cream of chicken soup with sour cream which I may try sometime. When you put it in the pan it looks like an awful big pile but it cooks down and condenses so you end up with about a third less by volume than it starts out.

1 user found this review helpful
Reviewed On: Jun. 12, 2014
Maple-Brined Pork Loin
For the record, I'm only rating based on the brine itself. The brine is SO good. Pork tenderloin, to me, is a very mild but pleasantly flavored meat so it's very easy to overpower it. I used this brine (I recommend brining the full 10 hours if you can), patted them off, and put them in my smoker with apple wood chips. One hour at 270 degrees, then an hour at 225 degrees, and the result was absolutely blissful. A couple of times during the smoke, I brushed the tenderloins with maple syrup and sprinkled with kosher salt. Mild smoke, mild sweet, mildly salty. Perfection.

1 user found this review helpful
Reviewed On: May 19, 2014
Campbell's Kitchen Chicken Broccoli Divan
Well I have to say, as a general rule I don't like casseroles but I really liked this one. It's quick and simple and has a really good flavor. I happened to have left over turkey I'd smoked a couple days before and used that, yummmm. Do I lose smoker man points for saying "yummmm"? A couple things I suggest. To the condensed soup add 1/2 cup milk and a bit of dry mustard and/or garlic powder. Use sharp cheddar on top and a bit more than a half cup. A little cracked black pepper on top goes nice.

1 user found this review helpful
Reviewed On: Sep. 19, 2013
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Cooking Level: Intermediate
About me: A Tennessee native and lived in Knoxville all my… MORE

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