adobo pork

Adobo Pork

Mark Masker General, Recipes Leave a Comment

This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) into the recipe. (This recipe requires advance preparation.)

smoked scallops

Grilled Scallops with Roasted Red Pepper Sauce

Mark Masker General, Recipes Leave a Comment

Because scallops cook so quickly, they’re ideal for cold weather cooking. Try to get day boat or dry-packed scallops (scallops that haven’t been treated with sodium tripolyphosphate (STP) which causes the scallops to absorb water increasing the weight and the price of the scallop). “Enhanced” scallops won’t sear properly due to the excess liquid.

prime ribs

Smoked Prime Ribs of Beef

Mark Masker Leave a Comment

Dave DeWitt’s mom always served a rare standing prime rib roast for Christmas, but I’m going to change this to just the ribs, and not roasted, but smoked. Buy a large prime rib roast and cut away the center. Then slice the ribless roast into ribeye steaks to use in steak recipes throughout Fiery Foods Central. Then slice the ribs apart so that more smoke will reach them. This recipe is from our book Barbecue Inferno. Note: This recipe requires advance preparation.