Tina Cannon Cooks | @Tinacannoncooks

My favorite cheat code would making jerk style meat is using a product from the grocery store called walkers wood jerk seasoning. It’s a thick paste that you can use as a marinade if you mix it with liquid for smaller cuts of meat or I like to rub it on larger, cut of meat and let it sit overnight wrapped in plastic wrap before cooking. I was able to score some pimento wood from a friend to give it that unique flavor that only pimento wood can give if you can’t get pimento wood like I can’t. I will actually use some allspice berries in my fire while cooking. It does emulate some of the flavor, but it’s not the same in my opinion.
I smoked this pork roast at about 250 to 265 until the internal temperature was about 170°. Then I wrapped with butcher paper and cooked till the internal temperature was approximately 200°, let it rest for at least 15 minutes for smaller cuts, and 30 for larger cuts of pork.

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I’ve tried every brand and I really hate it all, but it is a necessary item in our kitchen.

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You can literally cook everything on a Big Green Egg. You can bake, roast, grill and I even use my wok on my ​⁠@BigGreenEggHQ .
Just make your regular lasagna recipe and cook it at the same temperature and time as you would in your oven.

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Italian style chicken Braciole taste like you worked all day but only takes 40 minutes to make:
Ingredients:
Boneless chicken thighs
Pepperoni slices
String cheese
My European blend seasoning
Seasoned bread crumbs
One large can of Hunts, crushed tomatoes with basil Small onion, thin slices 2 cloves finely minced garlic
1 sweet pepper, yellow or red sliced thin
Olive oil
Basil leaves
Salt and pepper to taste
Pound out chicken thighs season with European Blend seasoning, Salt and pepper, lay 6 to 8 slices of pepperoni, depending on how big they are a couple fresh basil leaves, and a piece of string cheese. Roll up and coat with bread crumbs. Heat your skillet and then add oil. Once oil is hot, add chicken and brown. Add 2 cloves minced garlic, 1 small sliced onion and 1 small sweet pepper, cook 2 minutes and add a large can of hunts tomato purée with basil, cover and simmer for 15 minutes while you cook your pasta. Plate your pasta and add a ladle of pasta water to the sauce, stir until sauce bubbles and top your chicken Braciole and pasta with sauce, garnish with Parmesan and basil leaves

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I wasn't expecting to like this one because I make a great Shepherds pie.
This one had limited ingredients in the kit and I usually use fresh herbs and garlic in the meat as well as cream and butter in the mashed potatoes and this called for none of that.
I only had one complaint, I felt it would have been better if the meat was drained of the fat, otherwise 9 out of 10!
See you next Tuesday with the next recipe left on my doorstep

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If you don’t have any leftover corned beef, you can use smoked sausage, chopped ham, or even bacon.

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