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Phoenix Kitchen
United States
Registrace 22. 12. 2008
Phoenix Kitchen is a cooking channel where host, Stacy Williams, will guide you through recipes, menu ideas, cooking techniques, and more. Stacy will cover cooking indoors and out, including grilling, smoking, BBQ, fire pits, indirect heat and direct heat.
The channel will include basic cooking and baking tutorials, as well as advanced tutorials.
Whether you're a chef, home cook, or a completely new to cooking, we'll have content for you.
Phoenix Kitchen will be your complete How To Cook destination for meat, vegetables, desserts, pasta, rice, BBQ, soups, salads, and more.
The channel will include basic cooking and baking tutorials, as well as advanced tutorials.
Whether you're a chef, home cook, or a completely new to cooking, we'll have content for you.
Phoenix Kitchen will be your complete How To Cook destination for meat, vegetables, desserts, pasta, rice, BBQ, soups, salads, and more.
Lemon Berry Tart
The PERFECT summer time cookout dessert! Cool, crisp, sweet, tart, and refreshingly delicious!!
1 Regular Pie Crust (Cook using package directions and allow to cool thoroughly)
16 oz Heavy Whipping Cream
1/4 Cup Lemon Curd (Taste the finished pie filling BEFORE putting it in the pie. If you want more lemon flavor, add more lemon curd!)
2 TBSP Lime Juice
2 TBSP Sugar
1 TSP Vanilla Extract
1-2 Cups of Fresh Berries
1 Regular Pie Crust (Cook using package directions and allow to cool thoroughly)
16 oz Heavy Whipping Cream
1/4 Cup Lemon Curd (Taste the finished pie filling BEFORE putting it in the pie. If you want more lemon flavor, add more lemon curd!)
2 TBSP Lime Juice
2 TBSP Sugar
1 TSP Vanilla Extract
1-2 Cups of Fresh Berries
zhlédnutí: 9
Video
Pineapple Siracha Sausage Links
zhlédnutí 340Před 14 dny
Pineapple Siracha Pork Sausages are a sweet and spicy delight! Pork - 3lb Kosher Salt - 28g Curing Salt - 4g White Pepper - 8g Ginger - 4g Mustard, Ground - 5g Nutmeg - 2g Thyme - 2g Coriander, Ground - 1g Milk Powder (Binder) - 60g Pineapple Juice - 140ml Pineapple Tidbits - 2 Cans Mozzeralla - 8oz, Diced Siracha - 2 TBSP (more, if you like it hot!)
Black Forest Ham
zhlédnutí 2,3KPřed 28 dny
Black Forest Ham Uncured Ham - 2-3lbs Kosher Salt - 1 Cup Black Pepper - 1 Tsp Maple Sugar - 3/4 Cup TenderQuick - 1 Tbsp Juniper, Crushed - 1 Tbsp Rosemary, Crushed - 1 Tbsp Majoram, Crushed - 1 Tsp Garlic Powder - 1 Tbsp Coriander, Ground - 1 Tsp Nutmeg, Ground - 1 Tsp Dry rub the ham with the spice blend. Place rubbed ham into a ziploc bag or vacuum sealed bag. Refrigerate the bagged ham for...
Hickory Smoked Beef Back Ribs
zhlédnutí 241Před měsícem
Our brisket rub does NOT contain salt. We salt seperately to control the amount, distribution, and the time allowed for penetration. The recipe is for a batch of rub, not a single brisket. It is excellent on any beef product. Rub: Paprika - 3 TBSP Black Pepper - 3 TBSP Garlic, Granulated - 3TBSP Cumin - 3 TSP Ancho Chili - 3 TSP Onion Powder - 3 TSP Espresso, Ground - 3 TSP (you can use your fa...
Bourbon Peach Cobbler Sausages in Cinnamon Roll Kolache
zhlédnutí 296Před měsícem
Bourbon Peach Cobbler Filling: Peaches - 2 cans (in water) and 4 fresh Sugar - 1 Cup Brown Sugar - 1 cup Vanilla Extract - 1 TBSP Cinnamon - 1 TSP Nutmeg - 1 TSP Butter - 3 TBSP, Melted Lemon Juice - 1 TBSP Bourbon - 1 Cup Seperate the peaches and allow them to cool down before adding to the sausage mix. Sausage Mix: Pork - 4lb (80/20) Kosher Salt - 38g Curing Salt - 4g White Pepper - 10g Ginge...
Lamb Spare Ribs with Lemon Fig Glaze
zhlédnutí 124Před měsícem
Delicious, juicy lamb spare ribs cooked over direct heat, with mesquite. Glazed with lemon fig glaze. Glaze: Lemon Fig Marmalade - 5oz Apple Cider Vinegar - 1 TBSP Water - 3oz Rosemary - 1 TBSP Thyme - 1 TBSP Sugar - 1 TBSP Salt/Pepper - to taste Mix well, bring to boil while stirring. Allow mixture to reduce by 1/3. Mop onto ribs while the ribs are cooking.
Locally Sourced Homemade Bacon and Canadian Bacon
zhlédnutí 648Před 2 měsíci
This is our first time purchasing a hog, farm direct. These hogs are a Duroc mix, giving the meat some incredible marbling. We used a 7 day wet brine (1 gallon water with 1 cup Kosher Salt, 1 cup Brown Sugar, and 3 tsp Curing salt #1). This brine is ok for about 10lbs of meat. If you need to adjust for more or less meat, just change the curing salt. You'll need approximately 1tsp/lb. We smoked ...
BBQ Buffet Cookout (A.K.A Clean Your Freezer!)
zhlédnutí 269Před 2 měsíci
Brisket Rub: Paprika - 3 TBSP Black Pepper - 3 TBSP Garlic, Granulated - 3TBSP Cumin - 3 TSP Ancho Chili - 3 TSP Onion Powder - 3 TSP Espresso, Ground - 3 TSP (you can use your favorite dark roast coffee) Cayenne - 1 1/2 TSP Chipolte - 1 1/2 TSP Thyme, Ground - 1 TSP Bourbon, Powder - 2 TSP (if you cannot find bourbon powder, use 1/4 cup of bourbon with your rub to make a wet rub on the day you...
Margarita Skirt Steak Stuffed Poblano Pepper
zhlédnutí 153Před 3 měsíci
Margarita Marinade (up to 2 lbs of steak, chicken, or seafood) Kinder's Margarita Seasoning - 2 TBSP Tequila - 1/4 Cup Olive Oil - 1/4 Cup (If you don't have Kinder's Margarita Seasoning, use Salt, Pepper, Garlic, Jalapeno, Lemon Juice, and Lime Juice.) Allow your meat to marinade for a minimum of 1 hour.
Jalapeno Bacon Cheddar Beef Sausage
zhlédnutí 1,8KPřed 3 měsíci
This delicious beef sausage combines some of our favorite things to create and amazing show stopper for your summer cookouts! Jalapeno Bacon Cheddar Beef Sausage: Beef - 3lbs, 80/20 Bacon - 6oz, thick cut into 1 inch strips Cheddar Cheese, hi-temp - 6 oz Jalapeno - 3, seeded and diced Kosher Salt - 24g Curing Salt #1 - 4g Garlic Powder - 10g Mustard Powder - 8g Paprika - 6g Black Pepper - 6g Ja...
Cubano Sausage
zhlédnutí 543Před 3 měsíci
All the flavors of a classic Cuban sandwich stuffed into a sausage casing! Cubano Sausage: Pork - 5lb (80/20 blend) Milk Powder - 90g Kosher Salt - 45g Curing Salt - 6g Mustard Powder - 20g Garlic Powder - 15g Onion Powder - 10g Cumin - 10g Black Pepper - 10g Oregano - 7g Dill, dry - 5g Lime Zest - 2 limes Orange Zest - 2 Oranges Water - 225g (minus the volume of juice from your 2 limes and 2 o...
Peach Bourbon Sausage Links
zhlédnutí 335Před 3 měsíci
Add some variety to your breakfast! Fruit and pork are a match made in heaven, and peaches with pork is one of the BEST combinations! Biscuits Flour, All Purpose - 2 Cups Baking Powder - 1 TBSP Baking Soda - 1.5 TSP Sugar - 1 TBSP Salt - 1 TSP Butter, Unsalted and COLD - 1/3 Cup Buttermilk - 1 Cup Bacon Pieces, Cooked and COLD - 5-6 oz Cheddar Cheese, Shredded - 6 oz Peach Bourbon Sausage Links...
Maple Blueberry Sausage Links
zhlédnutí 121Před 4 měsíci
Wake up your families' breakfast by combining some of their favorite flavors, Maple, Blueberry, and Pork! Blueberry Maple Breakfast Links Pork - 1lb Kosher Salt - 8g Pepper - 4g Coriander - .5g Nutmeg - .5g Cayenne - 1g Maple Syrup - 30g Blueberries - 1 Cup Maple Butter Butter, unsalted - ½ Cup (normally, 1 stick) Maple Syrup - 4 TBSP Salt - 1/8 to ¼ tsp (start small and taste the mix before ad...
Guinness Irish Stew Sausage
zhlédnutí 314Před 4 měsíci
Irish Stew Sausage Beef - 2lbs Lamb - 1lb Onion, diced - 1 Garlic, diced - 1 Full Bulb Potatoes, diced - 170g Kosher Salt - 40g Black Pepper - 9g Parsley - 3g Thyme - 3g Curing Salt - 6g Milk Powder - 56g Guinness - 200ml Season and cook potatoes, onions, and garlic until ½ done (just to soften and build flavor) Irish Whiskey Mustard Cornstarch - 1 TBSP Sugar - 2 TBSP Mustard, ground - 2 TSP Sa...
What you WISH you knew about Fall cooking! Make any dish Fall inspired with these 3 ingredients!
zhlédnutí 68Před 10 měsíci
What you WISH you knew about Fall cooking! Make any dish Fall inspired with these 3 ingredients!
Jalapeno Cheddar Biscuit Breakfast Sandwich
zhlédnutí 40Před 11 měsíci
Jalapeno Cheddar Biscuit Breakfast Sandwich
How to Make Southwestern Fried Pork Tips
zhlédnutí 70Před rokem
How to Make Southwestern Fried Pork Tips
Very good. I do like it that you left a good covering of fat.
@@adenwellsmith6908 Thanks! That fat makes a big difference. 😁
Where is the recipe ?? Tell us about how much spice??
The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.
Morton 's tender quick is .5% sodium nitite And .5% sodium nitrate. The rest is salt. It works well when making corned beef and pastrami .
Sign me up!!!
This is a war crime.
One of those 'it looks like s**t but tastes great'?
@@peteranserin3708 It tastes great, and while I admit they aren't my best looking, they aren't quite as far down as you mentioned 😉. Full disclosure, I made 4 different varieties in one day, and this was the last one. I kind of moved from caring to hurry up and finish. 😁
I have to be honest I’m surprised at the bind you got. Have you seen Chud’s and Two guys videos about Pineapple sausages? Brad at Chud’s had all kinds of problems with bind and texture until he figured out to cook the pineapple first. Eric at Two Guys and a Cooler grilled his pineapple because he said it had to be done or you’ll get the issues Brad had. Looks like you didn’t have any problems.
@@cydrych Honestly, I learned to make sausages from Brad's videos. I use his ratios as a start point for my recipes, then get creative from there. I just learned from his mistakes. 😁
@@phoenixkitchen same. Those two channels are what got me going.
It looks so delicious! I am tempted to give it a try. 😊
@@joecaraco7503 You should absolutely try it! 😁
Absolutely Stunning!!! It's such a rewarding "hobby"; Charcuterie.
We have a local supermarket that will order you a green (fresh) ham and you can pick it up the next day. They usually keep one or two in stock near Thanksgiving and Christmas holidays in upstate South Carolina.
@@adnacraigo6590 That's amazing! In my area, Kroger has a monopoly, and they won't do anything for you.
@@phoenixkitchen This one is from North Caroline.....Ingles.
In your thumbnail it looks nothing like black forest bacon as I know it. I do know that if it does not smell as if it was smoked over a coal fire, it is not Schwarzwalder Schinken.
Assuming your in Germany, or at least Europe, you are probably familiar with it being crafted from the shoulder or belly. This was done with the ham roast (rear hip area). It definitely has a nice smoke smell and flavor. Any chance you could post a picture of what you're familiar with? I would love to learn the differences.
Fantastic!!!
Wow!!! Absolutely amazing. I'm gonna start the process over the weekend.
that looks wonderful! I’m going to have to try this with some of our pork- we bought three feeders from Middendorf farm and have been really happy with the quality of pork. Thanks for the recipe and how to !
Thanks!
HOW MUCH OF EACH?? WHATS THE SECRET??
The recipie for the sausage is in the description. For the dish featured, I use 1 sausage, 1 onion, 1 bell pepper, and 1 can of potatoes. Slice everything up and saute it all together with salt, pepper, and garlic to taste.
Great idea.
Looks good.
Have you ever tried using the pickled Jalapenos that come in the jar? Just wondering if that would give a smoother heat to the sausage.
I have not. My dirty secret, I'm not a fan of pickled foods. I'm sure they would work, though. Thinking about it, for fans of pickled foods, we could probably do a sausage with pickled jalapenos, pickled onions, etc. Sort of like a pickled loaf sausage. 😁
Bs video. I know how to grind and stuff. What I didn’t learn is how you used the peach cobbler?
The peach cobbler filling goes into the sausage. The sauce is used for the liquid and the peaches are mixed into the sausage meat.
Looks tasty! Is this something you would normally find in the south? I been kicking around an idea of apple pie pulled pork or using it as a glaze for ribs. I love the classics but like to experiment as well. Thanks for the recipe and video.
It's not something you'd normally find. I just like to experiment. I do apple pie and pumpkin pie pulled pork and ribs in the fall. Incredible flavors. Pork is so versatile for flavor profiles.
I’m pretty sure that the people who say they don’t like lamb, have never prepared it right. Excellent video!
I agree!
Short, sweet and to the point. Great video.
recipe?
Recipie for 5 lbs of Pork: Kosher Salt - 45g Sage - 15g Chili Flake - 3g Black Papper - 6g Garlic - 8g Parsley - 6g Cardamon - 3g Sugar - 15g Fennel - 2g Anise - 2g You can view the full "how to" video here - czcams.com/video/m9PopL6wlTw/video.htmlsi=SfjugGnRcC9xfx59
@@phoenixkitchen thank you very much. I ended up finding it by going through your channel. Love the vids I’m gassed to try your recipes. Having the sausages later on today. Thanks again
@@garlicmayo_ If you make this recipe, please let us know what you think of it when you try it. 😀
The cured bacon, cooked and cooled? Or just cured?
The bacon was cured and smoked to 155F, then refrigerated. It was not cooked again before adding to the sausage. Of course, it could be cooked, cooled, and added, but that would definitely change the texture, and lower the fat content assuming it was drained. 🙂
If the sausage mince is correct from the beginning, ugly eats just as well. Nice presentation,looks like a keeper recipe
Very true!
Looks absolutely divine!
Excellent looking bacon! Cherry is one of my absolute favorites, I like to mix it with other woods depending on what I’m smoking.
Looks great.
Staggering recipe! Will have to make these. Monterrey Jack is easy to obtain in the UK thankfully. Keep up the good work. Sid and Nicola, Rugby UK
❤❤🎉🥝🥑 It's fun and exciting to watch your video and have posotive content.Such as great recipe. Because of creativity, patience, and lots of fresh ideas,that will attract the audience. Thank you for sharing this recipe ❤🎵🎶🎉I will always be with you ! 💋💖❤Have a nice day 😊💓❤🎉
U could have told us the amount in voice and then all of us would know what ur talking about, but you didn't!
I guess my invitation got lost in the mail. 😂😂😂 It all looks good.
Man, can trust the USPS. 🤣
Looks so good, will have to try this one for sure
it was cool to see how you make this smashing the like button
Thanks!
Wow, great recipe, looks yummy, new friend, stay connected
Thanks!
This looks absolutely amazing!
I cant wait to try this.
These look so delicious
I started my own cooking channel a few months ago. I just found your video as I was doing some research. I love the video. I subscribed and look forward to watching more of your videos.
Good luck with the channel! It's challenging sometimes, but it's fun.
I enjoyed watching this, I do love well made sausages
Thanks!
Great cook. With how much you’re making these sausage videos have thought about getting a dedicated grinder? Meat makes an excellent one.
YES! I'm saving up, and plan to get one in May. Meat is the one I'm planning on getting.
Another nice recipe.
Looks absolutely delicious! I remember my parents making sausages when I was young. You've inspired me. Just need the grill😂
What milk powder do you use? Non-fat or full milk powder??
I use non-fat.
Nice one. I was wondering about the bind because of the acid in the pickle but it looks like you got a pretty good bind. I might have to give this one a shot.
I’ve made a few sausages with store bought ground meat and they turned out great. You just have to pay attention to how well you mix to get a good bind and of course keep everything cold. I also buy pork shoulder when I catch it on sale then grind it up and package it in 1kg batches. I just put 5 kilos in the freezer yesterday. I do a coarse grind so I have options later and can do a secondary grind if I need/want to.
Looks great.
I have made the same sausage. I add pineapple chunks. Be careful not to add to much smoke or you cannot taste the bacon.
I’ve been thinking about a corned beef and cabbage sausage. Still trying to decide if I want to use actual corned beef or just use the traditional spice mix.
I have never tried that, but I imagine it would be easier to cube the beef and brine it ( in cubes it will only need about 3 days vs 9-10), then grind.
@@phoenixkitchen I was thinking it would already be cured too so I wouldn’t have to add salt or insta cure. It’s definitely going to be a fun experiment.
Great recipe. I will give this recipe a try. Thanks for sharing 👍🏽