Pork belly, Pork liver, Pork shoulder, Pork casing, each nutmeg, mace, seasalt, pepper, garlic, ginger, marjoram or thyme, laurel, each brandy, heavy cream, milk, broth, hardwood chips with Tbs of butter

ripe avocados, small white onion, garlic, ripe tomato, salt, fresh cracked pepper, lemon juice, Frank's Red Hot sauce, avocado pits, If you want I add 1/4 tsp of grounded cumin

Light Brown Sugar, Chili Powder, Garlic Powder, Minced Onion, Paprika, Black Pepper, Dried Parsley, Himalayan Salt, Ground Mustard Seed, Cumin, Ground Celery Seed, Ground Coriander

Brown Sugar, Chili Powder, Paprika, Black Pepper, Garlic Powder, Onion Powder, Kosher Salt, Cumin, Cinnamon (optional)

smoked pork or veal chops, white wine sauce, dark soya sauce, olive oil, Worcestershire sauce, dry hot English mustard, ground cinnamon, allspice, cloves, brown sugar

Hillshirefarm hot or regular sausage, Uncooked macaroni (about 8 ounces), Bar (8 ounces) Sharp cheddar cheese, Bar (8 ounces) Monterey Jack Cheese, Butter, Heavy Cream

whole pork liver, browned in porkfat to bring out the flavor, boneless fresh Pork shoulder with lean back bacon, fresh pork belly with fat side bacon, cold water, brandy, seasalt, butchers pink salt, white ground pepper, each coriander, ginger, garlic, onion powder, red paprika, marjoram, mace, laurel, mustard seeds, black or white sesame seeds, Pork Sausage casings, 42 mm

grams, 3 pounds baconfat trimmed from a large whole pork shoulder. Cut into thick strips like store bought bacon, grams, 6 pounds, lean trimmed shoulderpork meat, cut into the same length and thickness as the bacon and boiled. Freeze the remaining shoulder pork, bone and meat, to make other recipes, pink butchers salt, Nutmeg, ground, sweet paprika powder, smoked paprika powder, black pepper, ground ginger, cardemon seeds, ground, garlic cloves, minced, blackberry syrup, Rum

peeled yellow onions, 2 peeled red onions, plus the peels, water, wedges of Mozambi lime, fresh french sour dough bread, chunks of smoked truffle cheddar cheese, fresh farm eggs, California Sherry wine, mace, Pepper, seasalt, butter for smoking, hardwood chips for smoking

front leg of lamb, 5 pounds meat, Enough Lemon juice to wash the leg, For the Greek Style mixed grilling and smoking rub:, with Fresh rosemary leaves, elephant garlic confit or garlic cloves, Dijon mustard, Flaked maldon seasalt, Cracked whole green peppercorns, canola oil, olive oil, For the smoke:, charcoal chimney mesquite charcoal

rack of lamb with 4 whole ribs, 2 pounds, Enough lemon juice to wash the meat, To make Greek style Rubbing mix for smoking:, Oil mix 90% canola, 10% olive oil, fresh leaves of rosemary, Garlic confit or peeled garlic cloves, dijon mustard, Cracked green peppercorns, Maldon flaked sea salt, chimney of mesquite charcoal, chimney of soaked oak hardwood for smoking, Twigs from the rosemary

fresh winter curly kale leaves, about 20 leaves, water, Add boiling water if soup gets too dense, lemon juice to bring out more flavor in kale, chicken broth bouillion, (contains salt), frozen whole peas, makes one pound, or,, dried whole peas, soaked overnight, makes one pound, cured bacon, mild black garlic powder, wintercarrot, celery stalk, shallots

Beef brisket from the round, 60% meat /40% fat, trimmed to 80% meat/20% fat, net weight 5 pounds, ice cold red wine, prague nr 1 pink curing salt, equal to 0.25 % pink curing salt with 6.25% sodium nitrate, USDA recommended level, Himalayan sea salt, brown sugar, ground black pepper, whole elephant garlic bulb, 10 cloves, peeled and crushed, length hog or lamb casings, 38-42 mm diameter (syracuse casing company), Charcoal chimney full of mesquite charcoal, Coffee can full of soaked walnut wood

whole pork shoulderhams, bone in, ten pounds each, % Coarse himalayan sea salt, % Pink butcher salt, called prague #1, which contains 6.25% sodium nitrate, to arrive at 156 ppm USDA recommended nitrate level, Per ham: 1/3 cup each black pepper, brown sugar, granulated garlic, red sweet paprika powder, Chimney full of mesquite charcoal, Coffee can full of soaked hardwood chips like oak or fruitwood

fresh porkloin, fat trimmed off, cut in half, brine: 2-3 quarts of water, cup of maple syrup, 1/2 cup of coarse Himalayan pink salt, 3 tsp pink butcher salt, 1 Tbs crushed green peppercorn, Tbs garlic, tsp star anise, tsp coriander, 3 bay leaves, Handfull of soaked oak chips to cold smoke over mesquite charcoal

Chicken Thigh Skinless Boneless,, Fish Sauce,, Dark Soy Sauce,, Light Soy Sauce,, Rose Wine,, Chinese 5 Spice Powder, 1/2 TSP, Demerara Sugar,, Japanese Red Sugar / Dark Muscovado Sugar,, Maltose Syrup / Pure Honey / Maple Syrup, 1 TBSP + More For Brushing, Cinnamon Powder,, Coriander Powder,, White Pepper,

Organic Chicken skinless curry cut, medium sized onions, pureed tomato can, Dry Spice Powder, 》》Chicken Curry Masala, 》》1.5 tsp coriander powder, 》》1.5 tbsp Kashmiri Red Chilli, 》》Turmeric Powder, 》》Salt as required, 》》1 tbsp chickpea flour(besan), Ghee, cooking oil(Grapeseed/Canola)

balsamic vinegar, hoisin sauce, oyster sauce, sriracha sauce, chicken stock, Juice of 2 limes, sesame oil, smoking chips (preferably cherry. Soak in boiled water), pork tenderloin NOT TRIMMED OF FAT, Mix 3 tbsp each sriracha, hoisin, oyster, and 7 drops of sesame, Reserve final part as bbq sauce once smoking is finished

Boil Gavaar fali (cluster beans) (boiled), red chilli powder, Salt , Hing, Ghee, Black coil and clay pot for smoking

Gawar fali/ cluster beans ( fresh, soft, small or medium size), red chilli powder, coriander powder, turmeric powder, saunf/ fennel powder, ajwain/ carom seeds, hing/ asafoetida, ghee/ clarified butter, Salt, lemon juice, piece of charcoal for smoking

large whole chickens (1300g) chopped in half, Spice blend of salt, black pepper, Tumeric and ground coriander, saffron, warm water, basmati sella rice only rinsed not soaked, reduced salt chicken stock (cold), Whole spices wrapped in cheese cloth, Black pepper, coriander seeds, Cinnamon sticks, star anise, cardamom, Cloves, dried lemon, Salt

avocados, chunks of cheese (your choice I used cheddar), ground beef, bacon, Salt and pepper, BBQ sauce, Soaked wood chips for smoking

For the rub I always make more for future times, salt, ground black pepper, spicy paprika, brown sugar, onion powder, garlic powder, For the meat 🥩, off ribs, butter you can use salted or not, Aluminum foil, For the gas bbq

● For The Meat & Simple Wet Rub, Certified Angus Grade A USDA Beef Brisket, Worshestershire Sauce, Quality Olive Oil, ● For The Rub, Brown Sugar, Fresh Ground Black Pepper, Hot Paprika, Granulated Garlic Powder, Granulated Onion Powder, Cayenne Pepper, Fresh Ground Cumin

Cornish Game Hens, McCormick Bruschetta Sweet Basil & Oregano Seasoning, Olive oil, Bottled Water, Kosher Salt, Apple wood for smoking

boneless pork cubed (80% meat 20% fat), kosher salt (any salt will do, be sure it is iodine free), rubbed sage, ground thyme, marjoram, smoked paprika, garlic powder, onion powder, red pepper, black pepper, powder milk, insta cure #1 (only use if you plan on stuffing and smoking this sausage)

any marinade flavor of your choosing, garlic powder, onion powder, Italian herb seasoning, Any type of smoking wood good for 14ish hours, pork loin roast (changes based on pork loin size.)

Pork shoulder with good fat rind, apple cider, brown sugar, white sugar, kosher salt, cracked black pepper, paprika, garlic powder, crushed red pepper, Hickory smoking chips, whole onion

bottle of beer, coarsely ground black pepper, red pepper flakes, cayenne pepper, Hungarian paprika, kosher salt, mustard seeds, garlic, minced, garlic powder, Prague powder #1 (6.25% sodium nitrate), bay leaf, ground, coriander

pork butt roast, large bag of applewood chips for smoking, hot water, salt, white sugar, apple cider vinegar, apple cider, garlic powder, onion powder, cayenne pepper, cold water, ice cubes