LandoLu - Smoke & Que

12/07/2024

Here’s a tangy and flavorful Keto Vinegar BBQ Sauce recipe, perfect for low-carb lifestyles. This sauce is sugar-free, easy to make, and captures the authentic tangy and spicy essence of a classic vinegar-based barbecue sauce.

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Ingredients:

Apple Cider Vinegar: 1 cup

Tomato Paste: 2 tablespoons

Water: 1/4 cup

Brown Sugar Substitute: 2 tablespoons (e.g., Swerve, Monk Fruit)

Worcestershire Sauce: 1 tablespoon

Paprika: 1 teaspoon

Garlic Powder: 1 teaspoon

Onion Powder: 1 teaspoon

Crushed Red Pepper Flakes: 1/2 teaspoon (adjust for heat preference)

Salt: 1 teaspoon

Black Pepper: 1/2 teaspoon

Hot Sauce: 1 teaspoon (optional, for extra spice)

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Instructions:

1. Combine Ingredients:

In a medium saucepan, whisk together apple cider vinegar, tomato paste, water, and Worcestershire sauce until smooth.

Add the brown sugar substitute, paprika, garlic powder, onion powder, crushed red pepper flakes, salt, black pepper, and hot sauce (if using).

2. Simmer the Sauce:

Bring the mixture to a gentle boil over medium heat.

Reduce the heat to low and simmer for 10–15 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld.

3. Adjust Seasoning:

Taste the sauce and adjust seasoning as needed. For more tanginess, add a splash of vinegar. For more sweetness, add a bit more sweetener.

4. Cool and Store:

Allow the sauce to cool before transferring it to a jar or airtight container.

Store in the refrigerator for up to 2 weeks.

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Serving Suggestions:

Use as a marinade, basting sauce, or dipping sauce for keto-friendly meats like pork, chicken, or beef.

Drizzle

04/20/2024

Pit beans, pork loin and brisket...

04/15/2023

08/12/2021

Beef Rub!!

09/10/2020

BBQ Sauce Recipe

09/02/2020

https://www.copymethat.com/r/Dc7jkSE/pawleys-island-pimento-cheese/..

06/30/2020

Aziselle Seafood MAC recipe click on see more
Please follow my ig:
Ingredients

* 1 (16-ounce) package elbow macaroni, cooked 2 minutes less than al dente, drained and rinsed with cold water
* 7 tablespoons butter, divided
* 8oz lobster meat
* 3/4 pound medium shrimp peeled, deveined and chopped into 1/2-inch pieces
* 1/2 cup Italian seasoned panko bread crumbs
* 1 heaping teaspoon freshly minced garlic
* 3 cups whole milk
* 1/8 teaspoon ground nutmeg
* 1/2 teaspoon Old Bay Seasoning
* 1–1/2 teaspoon kosher salt (more or less, to taste)
* 3/4 teaspoon freshly ground black pepper (more or less, to taste)
* 1–1/3 cup shredded Parmesan cheese
* 1–1/3 cup shredded Swiss cheese
* 1–1/3 cup shredded sharp cheddar cheese
* 1-1/3 cup Colby cheese
* 1-1/3 cup pepper jack cheese
* 1-1/3 cup Gouda cheese
* 1-1/3 cup white cheddar
* 1/2 pound cooked lump crab meat
* pack of lobster meat I purchase mines from Harris teeter to put on top
* Optional fresh chopped parsley, for garnish

1. Preheat your oven to 400 degrees .
2. Melt 1 tablespoon of the butter in a large skillet over medium high heat. Add shrimp and cook, stirring constantly, just until pink (about 3 minutes). Remove from heat and set aside.
3. In a large saucepan, melt the remaining 6 tablespoons of butter. Transfer 2 tablespoons of the melted butter to a medium bowl and toss with the panko bread crumbs.
4. Add milk and whisk until smooth and there are no lumps.
5. Bring to a gentle boil, reduce heat to maintain a simmer and cook until thickened, whisking constantly.
6. Season with salt, pepper, nutmeg and Old Bay Seasoning.
7. Remove saucepan from burner. Add cheeses and stir until smooth. Fold in macaroni, shrimp and crab meat.
8. Transfer to an 11 x 7 casserole dish that has been sprayed with cooking spray.
9. Top evenly with buttery panko bread crumb mixture.
10. Bake in the oven for hour with foil
11. For additional 15 mins cook with foil off

Remember cooking is art be the artist to this dish and make magic happen

Please follow my Ig

05/11/2020

Sweet Chicken and Pork Rub (add more cayenne pepper to taste to make it a more Sweet and Spicy Rub if you desire)

Ingredients

1/2 cup dark brown sugar
2 Tablespoon coarse sea salt
1 and 1/2 Tablespoons cracked black pepper
1 and 1/2 Tablespoons smoked paprika
1 and 1/2 Tablespoons garlic powder
1 and 1/2 Tablespoons onion powder
2 teaspoon ground mustard
1 teaspoon cayenne pepper (Add more to taste if you want more heat)

Instructions

Combine all of the ingredients for the rub in a zip lock bag or a larger sealed container and shake and mix and stir well to combine all the ingredients.
Store left overs of the rub for future use in an airtight container...

11/06/2019

11/20/2018

KFC COLESLAW

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar equivalent
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

11/11/2018

Here is my recipe for my family's Holiday Turkey Brine.. This has been tried, and worked on for about 8-9 years.

2 gallons Apple cider
3 cups kosher Salt
2 cups Brown Sugar
1 cup Maple Syrup
4 table spoons Tony Chachere's Creole seasoning
1 Zatarans Crab boil sachet
3 cups of water

Combine all ingredients, and bring to a boil for 15-20 minutes while stirring in a large stock pot. Refrigerate overnight before adding the Turkey. I usually brine in refrigerator for 48 hours. Rinse bird throughly before smoking.