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Showing posts from May, 2017
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For Susan V.

As much as I love to cook, sometimes it's difficult because of the reason. Susan was a co-worker, mentor, and friend. She recently lost her battle with cancer. Her family is not in the area, and there were no plans for a service. Some of her work friends felt that we needed to celebrate her life. This is my contribution.  Three racks of ribs are trimmed and prepared for the smoker with the trimmings. The ribs are rubbed with a combination of brown sugar, white sugar, onion powder, garlic powder, seasoning salt, black pepper, red pepper powder, chili powder, and a few other spices. The ribs are lightly rubbed, since I want the flavor of the meat to be dominant. Next, they are placed on the smoker and left for three hours. A wisp of smoke is all that is needed. The ribs are removed when you see the meat start to shrink back and the tips of the bones are exposed. I like the meat to be tender, but have a little pull to it. The trimmings are removed and chopped, th

Food / Recipe Ministry

One of my goals for this blog is to organize a food and recipe ministry. While people are quick to respond to those in need, sometimes they don't think about dietary issues. I'm reminded of a man who had a heart attack and friends with good intentions offered food and invitations to restaurants. Many of the meals were high in sodium and cholesterol, not the best options for his condition. Although their  intentions were good, folks didn't understand the restrictions of his diet and the possible complications that might have occurred. I envision a group that would be equipped to handle a variety of situations by offering choices tailored to the person or family in need. Although this can start as a local effort, we can take our mission worldwide by creating a recipe data base. I appreciate your thoughts on this idea.

Cast Iron Ginger Cakes

These desserts are the perfect way to end a meal. Made in Lodge Cast Iron mini pans,  they are the right size for a satisfying finish. Fresh blackberries add just the touch. Recipe: Preheat oven and pans to 375 degrees. Cream together: 4 tablespoons softened butter 1/4 cup sugar 1/2 tsp ginger 1/4 tsp nutmeg 1/4 cup molasses 1/2 tsp baking soda 1 tsp vanilla extract pinch of salt 1/2 tsp cinnamon 2 tablespoons  heavy cream 3 tablespoons milk Add 1 cup pastry flour and mix together. Add optional blackberries or raspberries. Split batter between two small 6 inch or six 3 1/2 inch cast iron pans. Bake 20 minutes until toothpick in center comes out clean.

Datil Pepper Key Lime Hot Wings

One of the things I enjoy is coming up with themed recipes. These wings are my idea of a Florida based treat. The three main ingredients are Datil peppers, orange blossom honey, and Key limes. Datil peppers are from the St Augustine area, and have a hot fruity heat. They rate 100,000 to 300,000 on the Scoville scale. Use CAUTION handling the peppers, they will burn your skin. Wear gloves and DON'T TOUCH YOUR EYES. Start by infusing 1 pound of orange blossom honey. Remove comb and place open jar in a small saucepan. Slowly add water until an inch from the top of the jar. Place pan over medium low heat and heat honey to 180 degrees. Chop 2 datil peppers with seeds and add to honey. Heat for an hour. strain honey and using a spoon squeeze the peppers against the screen squeezing as much juice as possible out of peppers. In a small saucepan add the following: 1 cup ketchup 1/2 teaspoon mustard powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1/4 te

In my Kitchen

Over the years I have collected an eclectic  group of utensils to use in my cooking. I have both classic Lodge cast iron as well as 360 cookware waterless cooking pots and pans. My dad always said get the best tool for job and Cutco knives deliver in the cutlery department


Welcome to the old guy cooking blog. This is a collection of tips and techniques that I have learned throughout my life cooking for family and friends. With a special thanks to my grandmother, who brought me into her kitchen and taught me the secrets of a great cook.