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This is my version of Spanish rice. Growing up in East Tennessee, Spanish rice was a staple in our house. My mother was of Spanish descent and had to cook for a passel of kids. She didn’t have access to all the ingredients available for me today, but I remember the taste being satisfying. Even

You just gotta love turkey ribs. When they are smoked using Po’Richard’s Original Rub the flavor is pleasing to all that try them. Not only are they great tasting after smoked, but the leftover turkey rib meat, when removed from the bone and chopped, makes an excellent addition to our Chipotle chili. It’s unforgettable. Try

I make the pepper mixture ahead, so I have it whenever I need to add extra flavor and texture to a dish. It’s especially good in omelets. A chopped and sauteed mix of colored bell and sweet peppers, onions, carrots, and mushrooms. Fixed ahead and stored in the frig for later use in salads, fried

The secret to this dip is in the process used in smoking the fish. I have to give credit to Hank Shaw for posting his technique for smoking Salmon. I’ve tried other methods but always come back to his method. It never fails. It takes a long time to smoke the fish, but it is

A lot of pans containing mac and cheese have set under the hood of this smoker while absorbing the smoke of various favored woods. Most times there’s brisket, pork ribs, or Boston butts sharing the grates long before the mac and cheese is placed on the smoker.  This version of my recipe has been around