My Grandma taught me to cook and I truly thank her for that, her first husband was killed in the war and she started to cook and bake for a diner to make ends meet for her and 3 kids.
This is one of her recipes that I have eaten since I was a kid.
Start off by frying a pound of thick sliced bacon til crisp. Remove and drain on a paper towel til later. Leave the drippings in the pot.
Now to the bacon grease we add sweet onion, green onion, diced garlic, and a little salt and simmer til soft.
Now we add soaked black-eyed peas or field peas with a little of the soaking water, stewed tomatoes, sliced okra, sliced Jalapeno, salt, black pepper, and cayenne pepper. let simmer about 15 minutes.
Now we add in 1 pound of cubed smoked ham(from the freezer)
1 pound of smoked sausage( a buddy makes this & it's great, in ring like small baloney)
and crumple the bacon back in.
This is where I modified her recipe. She did everything in the kitchen. I finish this in a smoker.
I have the Keg set for indirect cooking. Cooking at 220° with pecan wood.
I will cook uncovered for around 3 hours stirring every half hour.
Then I'll add some flour to thicken it. Cook for 1 hour. Then let cool down. I'll reheat it later while I'm finishing everything else.
Pics of the rest of the cook later after we've eaten this evening.
This is one of her recipes that I have eaten since I was a kid.
Start off by frying a pound of thick sliced bacon til crisp. Remove and drain on a paper towel til later. Leave the drippings in the pot.
Now to the bacon grease we add sweet onion, green onion, diced garlic, and a little salt and simmer til soft.
Now we add soaked black-eyed peas or field peas with a little of the soaking water, stewed tomatoes, sliced okra, sliced Jalapeno, salt, black pepper, and cayenne pepper. let simmer about 15 minutes.
Now we add in 1 pound of cubed smoked ham(from the freezer)
1 pound of smoked sausage( a buddy makes this & it's great, in ring like small baloney)
and crumple the bacon back in.
This is where I modified her recipe. She did everything in the kitchen. I finish this in a smoker.
I have the Keg set for indirect cooking. Cooking at 220° with pecan wood.
I will cook uncovered for around 3 hours stirring every half hour.
Then I'll add some flour to thicken it. Cook for 1 hour. Then let cool down. I'll reheat it later while I'm finishing everything else.
Pics of the rest of the cook later after we've eaten this evening.
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