Meet Mary M!

"Fascinated by cooking since before I was born!"

I come from a line of frontier cooks who, from their homestead kitchens in the Pacific Northwest, cooked mostly what grew in the pastures, orchards and gardens. Growing,

Meet Sharyl!

Today's posts include two sisters in our group, Sharyl and Mary! It's a family affair! - 37 Cooks

Who am I? Hmmm.

Meet Shannon T!

"I was 32 when I started cooking; up until then, I just ate." -- Julia Child, celebrity chef and cookbook author

My three siblings and I were raised on the food my mother made, which was the food that her mother made. It was standard: meat and potatoes. Sometime in my early 20's, I started venturing beyond that realm. I briefly went to culinary school, moved to Maine—where I've lived for the past 8 ½ years with my partner and our two cats, Sophie and Jose Jones—and started cooking professionally. While I've

The Meet the Cooks Challenge!

37 Cooks is nearing our one year anniversary. You’d think we’d have already introduced all of our cooks by now! But, you must remember how we started. We didn't start as a blog at all. We started as two people who received two gallons of Slap Ya Mama seasoning from a grateful house guest! A challenge was issued to several groups of cooking friends to accept a sample of the seasoning and share their cooking results. It was so much fun we just kept on going and started a blog. We didn't have a clue how long the fun would last, but here we are and we still have that fresh enthusiasm that keeps you reading and cooking along with us!

We've cooked challenges issued by our sponsors, each other, and even a restaurant. We've been talked about in blogs, newspapers and have even made a television appearance! We can’t wait to see what happens next and we are so thrilled to introduce you to each of our cooks over the next few weeks! Be sure to watch our Facebook page as well! Live interviews will take place and you just can’t tell what our cooks will say next. They are a hilarious group!

Sniper’s Wake-up Call

It’s best for a sniper to focus on that target. If there is the slightest hint of morning fuzziness, have one of these.

Sniper’s Wake-up Call

by Chiffonade

Makes about 3 cups.

1 cup Non-Fat Greek Yogurt (such as Fage)

1 cup Lock-n-Load Java Double Barrel Black coffee brewed strong, chilled

1/3 cup condensed milk

¼ teaspoon ground cardamom

1 cup ice cubes

Place all ingredients into a blender and blend until frothy. If you’re really badass, drink it right out of the pitcher.

Mississippi Mud Pie Cupcakes

When I was little, my mother made Mississippi Mud Pie. She made it in a 9x13 pan and she kept it in the freezer in the basement. The basement was my favorite part of the house when that Mississippi Mud Pie was there. Her recipe was her rendition of an ice cream pie made at her favorite restaurant in Spokane, WA called Chapter Eleven. I've always had an over-active sweet tooth, so I decided to make my mud pie in the form of a cupcake for instant portion control. The question is, will it work for me? Or will I just eat several cupcakes...or all of them? I'll get back to you on that.

Mississippi Mud Pie Cupcakes

by Sandra Simmons

makes 6 cupcakes

9 Oreos, finely crushed by hand or food processor

2 Tablespoons butter, melted

3 cups of Donna's coffee ice cream recipe (using Lock-n-Load Java Charlie Don't Surf and Lock-n-Load Java Warrior Select) or any coffee ice cream

Sue's Hot Fudge Sauce or a hot fudge from the grocery store (Sue's is tastier!)

maraschino cherries, optional

Charlie Don't Surf Because He Got Rolled

I have been trying new specialty meats in the meat market lately, and when we started the Lock-n-Load Java challenge, I thought this would be a great dish to try. This is a meat lovers dream with an extra spice called Charlie Don't Surf made by Lock-n-Load Java. It is great! I was a little skeptical about using coffee grinds in a rub, but it came out great! Enjoy.

Coffee Mousse with Mascarpone Whipped Cream & Maple Pearls

Coffee Mousse with Mascarpone Whipped Cream & Maple Pearls

by Sarah Kwan

serves 6

Coffee Mousse:

3/4 cup milk

2 Tablespoons Lock-n-Load Java Armory Select Southern Pecan coffee grounds

Slow-Cooker Coffee Pot Roast with Roasted Vegetables

Adding the coffee to the pot roast makes for a savory and rich gravy, with a smoky depth of flavor. I like to make enough to have leftovers!

Slow-Cooker Coffee Pot Roast with Roasted Vegetables by Judy Dawson

For the roast:

3 to 4-pound chuck roast

1 Tablespoon cooking oil

1 cup strongly brewed Lock-n-Load Task Force Zulu - Single Origin Costa Rica coffee

Lock-n-Load Southern Pecan-Toasted Pecan Rice

My friend, Allison, who is also one of the 37 Cooks, made a beautiful coffee rice pudding. I drew my inspiration from her sweet dish, figuring the Lock-n-Load coffee would be just as good in a savory dish. The Lock-n-Load Armory Select Southern Pecan coffee has smoky flavor. Toasted pecans, smoky Cajun tasso and spicy Cajun seasoning were great additions. This was my husband's favorite Lock-n-Load coffee dish. It went really well with my spicy apricot chicken thighs!

Frozen Banana Coffee “Ice Cream”

Have you guys heard about this?? I've seen it all over the Internet and can attest that it is amazing! 1 ingredient, healthy “ice cream!!” Its healthy, creamy, and delicious. This is a must do for any ice cream lover and the delicious coffee just makes it extra special.

Java Jolted Steak Rub

Java Jolted Steak Rub
by Gary Gee

Simple and versatile, try this rub on your favorite cut of beef, pork, chicken, or even duck before grilling. The coffee adds a nice smoky warmth, blending naturally with the smoked paprika and peppers.

1 teaspoon ground Lock-n-Load Java Task Force Zulu - Single Origin Costa Rica coffee
2 teaspoons coarse salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon Aleppo pepper flakes
½ teaspoon white pepper

Combine all ingredients in an airtight container. Shake well.
To use, sprinkle liberally on the meat. Marinate, refrigerated overnight, or cook at once. Cook to desired doneness, taking care so that the seasonings do not burn.

Double Barrel Black Pork with Spicy Bourbon Cherry Sauce

There was no one home at my house the day I tested this recipe, so I made it at a friend's house and she and her 16-year-old son were my tasters. I loved the looks on their faces! I brought the rest home to the family and they loved it. The only request was that the sauce be served on the side so they could decide how much heat and sweet they wanted. Like I said, it was hot!

Double Barrel Black Pork with Spicy Bourbon Cherry Sauce

by Carol Ferguson

1 pound cubed pork

2 scoops Lock-n-Load Java Double Barrel Black coffee

1 Tablespoon + 1 teaspoon dried chopped onion

1 Tablespoon + 1 teaspoon granulated garlic

Lock & Load Double Tap Hamburgers

Lock & Load Double Tap Hamburgers 
by Kimberly Dockery

Spice mixture:

2 Tablespoons Lock-n-Load Java Double Tap Special Reserve ground coffee

½ Tablespoon smoked paprika

2 Tablespoons brown sugar

¼ teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon onion powder

1/2 teaspoon garlic powder

Mix all spices together and set aside.

Classic Tiramisu

I have been making tiramisu for years, as it is a family favorite, and this recipe always gets rave reviews. If you are looking for that special dessert that will have everyone asking for the recipe -- this is it! Note: This recipe contains raw eggs.

Amaretto Freeze

When I was in college, my step mom, Cojo, made these all the time. I LOVED them! She made hers with vanilla ice cream but I think coffee ice cream actually tops it. You can try both and see what you think.

Amaretto Freeze

by Sandra Simmons

1 cup coffee ice cream (I used Donna's made with Lock-n-Load Java Charlie Don't Surf.)

1/4 to 1/2 ounce Amaretto Disaronno
whipped cream, optional as a topping

maraschino cherry, optional as a topping

I've listed the ingredients to make one drink. If you are indeed making one drink, I'd recommend placing the first two ingredients in a food processor. If you make more than one drink, the blender will work just fine. Process the ingredients until there are no lumps. You can top your milkshake with whipped cream and a maraschino cherry if you want your drink to be pretty. Today, I just wanted the delicious drink.

Double Barrel, Single Braise Pork Shoulder

Double Barrel, Single Braise Pork Shoulder
by Gary Gee

For the Rub:
2 teaspoons ground Lock-n-Load Java Double Barrel Black coffee
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon coarse salt
1 teaspoon brown sugar
2 teaspoons smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons Aleppo pepper
1 teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed

Turf No Surf Grilled Country Lamb Ribs

Turf No Surf Grilled Country Lamb Ribs

by Willie Simmons

2 cups Lock-n-Load Java Charlie Don't Surf coffee, brewed, room temperature

1/2 cup Grand Marnier

6 whole cloves

1/2 teaspoon cinnamon

4 country-style lamb ribs

Combine the first four ingredients in a saucepan over medium heat and reduce the contents by half. Cool. Put the contents in a Ziploc bag with the ribs and marinate for 4-6 hours or overnight. Grill over hot charcoals, 4-6 minutes per side and serve.

Locked n Loaded Maple-Mocha Torte

Locked n Loaded Maple-Mocha Torte

by Rachael Tanis

adapted from this recipe

1 package Dark Chocolate Cake mix

1/2 cup chopped walnuts

2 cups heavy whipping cream

2 Tablespoons Lock-n-Load Java Warrior Select ground coffee

1/2 cup packed brown sugar

1 1/2 teaspoons maple syrup

1 teaspoon vanilla extract

1. Prepare the batter from the cake mix, according to the package directions. Stir in the walnuts. Pour into two greased 9- inch round baking pans.

2. Bake at 350° for 20-22 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.

3. In a medium bowl, soak the cream with the coffee for one hour in the refrigerator. Strain the cream through a fine wire mesh and discard the coffee grounds.

4. In a large bowl, beat the cream until stiff peaks form. Gradually beat in the brown sugar, maple syrup and vanilla.

5. Spread 1 1/2 cups whipped cream over one cake layer; top with second layer.

6. You may decorate as you wish. I topped mine with a stenciled design of powdered sugar. You may spread the remaining whipped cream over the top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.

Yield: 12 servings

Coffee Rubbed Whole Roasted Chicken

I've never actually cooked with coffee before, so when this challenge came up I immediately went to thinking about a simple rub for my favorite protein -- chicken. This is really easy, and the coffee adds a different and wonderful level of flavor.

Lock-n-Load Double Tap & Chocolate Pots de Crème!

A couple of weeks ago, I was visiting my dad in Florida, and I told him about the latest challenge for the 37 Cooks. Cooking with ground coffee for the Lock-n-Load Java Challenge! I had selected Double Tap coffee as one of my ingredients. The description included; "Robust but with hints of dark chocolate". I figured I needed to hone in on the chocolate. An unusual choice for this cook! My dad is a food lover so we started talking about possibilities. I am most definitely not a baker! In fact, my oven is used for pan storage. My dad said he would really like some chocolate pudding. Oh? He got up from his chair and pulled out one of my mother's books, stuffed with papers and articles she found interesting. He starts flipping through the pages like a man on a mission. He pulls out a piece of paper that was clearly very old. It was a recipe from my grandmother. When they were first married, my grandfather was in the Air Force and they were stationed overseas. During this time, my grandmother spent time in France and it was there she learned to make Pots de Creme. As I read through the ingredients and her notes, it really seemed like a good idea to try it. She used vanilla extract and port wine in her recipe. I swapped those ingredients for a vanilla bean and Lock-v-Load Java's delightfully fragrant Double Tap coffee.

Chocolate Coffee Cupcakes

Chocolate Coffee Cupcakes

by Sharyl Wolter

adapted from this recipe from Paula Deen/Food Network

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder (I used ½ regular and ½ Special Dark.)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil (I used Canola oil.)
1 cup strong brewed coffee, cooled (I used Lock-n-Load Java Warrior Select made with two tablespoons of coffee per six ounces of water. You could make it stronger but I wouldn't make it weaker. For me, this was perfect.)
3 large eggs
8 ounces sour cream

1 teaspoon vanilla extract

Slow Cooker Double Tap Irish Stew with Guinness

There are so many Irish Stew recipes on the Internet and in my cookbooks!  I looked at a lot of them to draw inspiration, but I did not follow any of them specifically when writing my recipe. The basic recipe was my own stew recipe that I have used for years. 

Both of my children drink coffee and they enjoy beer. Their mother, on the other hand, has never enjoyed either. Needless to say, I was a tad apprehensive when the Lock-n-Load Java challenge was announced. I immediately called my son and informed him he would have to be my “taster”. When I started thinking about what to cook, St. Patrick’s Day was on my mind because it was coming up in a few weeks. I also love stew, so I said to myself, “why not a good Irish Stew?”  I have cooked with beer before, but never Guinness. Combining

Locked & Loaded Double Tap 'Cake Daddy Coffee' Ice Cream

First, I'd like to thank the generous folks at Lock-n-Load Java for sending 37 Cooks all those wonderful samples of their awesome coffee! I was a little more excited about this challenge because I love anything coffee, and I'm kinda almost famous for my coffee known as Cake Daddy Coffee. There's quite a long story here, so grab a drink and a seat and read on.

Double Barrel Bean Pot

What could you possible do with beans that no one else has done before? I thought about that for a few days and I saw some recipes that added coffee to the beans. What would happen if I took dried beans and soaked them in coffee mixture? I often season the soaking water anyway, so why the heck not? I brewed a cup of Lock-n-Load's Double Barrel Black and let it sit in the refrigerator overnight. I needed to see if it would get bitter, which some do. It was still wonderful the next day. Same smooth dark rich flavor, and more importantly, not bitter. If you have ever wanted a new depth to your beans, don't hesitate to try this technique, it was so wonderful. Of course, it could have been the coffee!!

Donel Bananas

OK, I’ll admit it, I never would have thought of this. It was all my husband’s idea. And what a great idea it is! I used dark chocolate because that’s what I had in my cupboard. Paired with the amazing Warrior Select coffee from Lock-n-Load Java, it makes a treat that’s not too sweet or childish, but just right for a sophisticated palate that can still appreciate some fun and whimsy. Try using milk chocolate for a sweeter, milder flavor. I think this would work well, and may be easier to eat, with banana slices and toothpicks.

Lock-n-Load Task Force Zulu & Chili Rubbed Ribeye!

Nothing makes me happier than a grilled ribeye steak! I am a huge fan of rubs. I am always experimenting with different chilies and of course, coffee. The Lock-N-Load Java Challenge gave me a new opportunity to create an outstanding rub, which resulted in one of the most flavorful ribeyes! If you have a spice mill, cooking with ground coffee is a breeze. My WeberQ and I are best friends. Adding the right wood to the smoker adds to the exceptional flavor of the rubbed steak.

Lock-N-Load Task Force Zulu & Chili Rubbed Ribeye!
(Served with Haricot Verts Topped with an Herb Butter & “Everything” Mashed Potatoes)

by Susan Ritchie (aka-The Grill Queen!)

For the Ribeye:

2 teaspoons. Lock-n-Load Task Force Zulu - Single Origin Ethiopian ground coffee

Chocolate and Coffee Cupcakes

For my second entry I made rich mini chocolate cupcakes with a mocha cream cheese frosting. I made them mini so I wouldn’t feel so guilty on my journey to getting in shape. I’ll also be bringing these to school so I will not be tempted at home! But they are so dang tasty, it is kind of dangerous to have them hanging out for another day.

Double Shot Coffee Ribs

These smoked ribs get the benefit of the richness of Lock-n-Load Java’s coffee in both the rub and the finishing sauce. The coffee lends a richness and smokiness of its own. I used my favorite rub recipe for this one and added the ground coffee to it. The ribs were great with both the dry rub on its own and finished with the sauce. From now on, coffee will

Slow Cooker Beef with Coffee, Chili and Chocolate

Slow Cooker Beef with Coffee, Chili and Chocolate

by Carrie Mason

1 Tablespoon olive oil

salt and pepper
1.5 pounds beef cubes
1 chopped red onion
1 chopped red bell pepper
2 stalks chopped celery
2 cloves garlic, minced
1 can red kidney beans
1 28-ounce can of whole plum tomatoes- drained
2-3 chipotle peppers in adobo
2-3 chopped jalapenos, seeds removed
1 chopped Serrano pepper, seeds removed
2 teaspoon red pepper flakes
2 teaspoons cumin
1 Tablespoon smoked paprika
2 Tablespoons chili powder
1/4 teaspoon cinnamon
1 Tablespoon cocoa powder
1 cup coffee (I used Lock-n-Load Java Task Force Zulu - Single Origin Ethiopian.)

Coat the beef cubes in salt and pepper. Heat the olive oil in large skillet and brown the meat over high heat. Place the

Girl Scout Thin Mint Puppy Chow, Locked and Loaded Double Tap Style!

I saw the recipe from Your Cup of Cake using the Girl Scout Thin Mints and loved it. However, I decided to take the “thin mint” idea and tweak a recipe I had from Chex Cereal. I think you will love it! The coffee flavor is very subtle and nice. Double Tap is also perfect to use dry, as it has a very fine consistency. No gritty feeling on the tongue when you are chowing down.

Girl Scout Thin Mint Puppy Chow, Locked and Loaded Double Tap Style!

by Linda Mire

inspired by Your Cup of Cake Blog and Chex Muddy Buddies

1/2 heaping teaspoon Lock-n-Load Java Double Tap Special Reserve coffee grounds

Ready for Anything Lock-n-Load Sniper's Choice Coffee Cheesecake

I wanted to include coffee in this cheesecake – not just the essence of coffee, but actual traces of ground coffee. This is why the coffee is ground into a fine powder. Enough coffee specks remain in the cheesecake so they can be seen but they are not so coarse as to be detected on the tongue. This cake is dense and creamy and made in the style of authentic New York Cheesecake. If you drop it on your foot, your next stop should be the emergency room.

Double Tap Chicken

Trying to decide which coffee to use for the chicken was the hardest decision to make. Lock-n-Load Java sent me two samples, and both were amazing. The Double Tap stood out because of its deep color and aroma. I truly wanted something to stand on its own against the other seasonings in this marinade. Double Tap not only stood out, it took charge and made sure all the others followed in line. Lock-n-Load Java is not a coffee that stands by, it certainly makes a statement!

Lock-n-Load Maple Coffee Panna Cotta

Coffee is sacred in our house. I've been able to experience the freshest coffee available as a benefit of my husband’s travels in the USAF. We’re also lucky to have a local roaster we frequent. When I found out we were getting coffee samples

Double Barrel Black Chocolate Mousse

I found this great recipe on the Food Network site and made a few small changes. The results were spectacular!!

Double Barrel Black Chocolate Mousse
by Ben Ellis
adapted from this Food Network recipe

14 ounces semisweet chocolate, broken into 1/2-ounce pieces

4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
4 Tablespoons Lock-n-Load Java Double Barrel Black coffee

'Charlie Don't Surf' Cupcakes

'Charlie Don't Surf' Cupcakes
by Shannon T
adapted from Brown Eyed Baker "Mocha Cupcakes with Espresso Buttercream"

Cupcakes:

1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup double strength brewed Lock-N-Load Java Charlie Don't Surf Kona blend

Lock-n-Load Dairy Delight

Lock-n-Load Dairy Delight

by Willie Simmons

Pignoli Brittle:
(adapted from Art Smith's recipe in Back to the Table)

1 cup sugar

1/2 cup water
1/3 cup light corn syrup
8 ounces pignoli nuts (pine nuts), roasted in the oven at 300 until golden brown
1 teaspoon vanilla extract
1 teaspoon baking soda

Place the first 3 ingredients in a deep saucepan and attach the candy thermometer to the pan. Turn the heat to medium high and let the mixture come to 325 degrees. While waiting, butter a rimmed baking sheet. It takes about 10 minutes for the candy to come to 325 degrees. When it does, remove from

Charlie Don’t Surf's Fine Chicken Sandwich

It’s really kind of simple. A good thing in my mind; some of the best dishes are easy easy-peasy. This is just a simple rub made with the Lock-n-Load Java Charlie Don’t Surf coffee. And like Charlie, I don’t surf. If I tried I’d end up with a mouthful of sand.

Charlie Don’t Surf’s Fine Chicken Sandwich

by Diana Horst

The Rub:

1 Tablespoon Lock-n-Load Java Charlie Don’t Surf coffee

Grilled Pork Chops with Lock-n-Load "Charlie Don't Surf" Coffee Glaze
by Kimberly Dockery
adapted from Cooking Light

1 Tablespoon olive oil
1 Onion, chopped
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
½ cup Brown Sugar
½ cup Bourbon
4 cups hot brewed coffee, Lock-n-Load Java Charlie Don’t Surf
1 Tablespoon ground coffee, Lock-n-Load Java Charlie Don’t Surf

Double Barrel Spiced Pork Chops and Double Barrel Candied Pine Nuts

This is my first time participating in a 37 Cooks challenge and I am very excited about it. For this challenge we were sponsored by Lock-N-Load Java, a fantastic coffee company that is run by veterans and is dedicated to our military, veterans, and those who support them.

"Lock-n-Load Java is committed to supporting our military community through regular donations to charities who meet

Coffee and Almond Rice Pudding (Made in a Coffee Pot)

This whole crazy idea was a team effort. My mom was in town when I found out about the Lock-n-Load Java challenge. My husband is the coffee expert in the house, so I charged him with choosing which two flavors I should try. As we were discussing the whole idea over dinner, we collectively came up with of a list of ideas. My husband suggested rice, which to be honest, I thought was crazy. Anyway, my mom left the next day while I was at work, and when I came home after she was gone I glanced at the idea list. Next to the questionable suggestion of rice, she had written caramel coffee rice pudding. Brilliant, I thought.

The idea of the cooking technique came later. I was doing random google searches for “foods with coffee” and “cooking

Mocha Mousse with Sichuan Peppercorns

I've been trying really hard to be a better baker this year. By habit, I’m an eyeball-er not a measure-er, so baking often ends in a flop for me. This recipe isn't really baking, but it involves chocolate and eggs and lots of chemistry, and that’s enough of a challenge for me.

Surprisingly enough, this was very easy. Definitely use a hand mixer for your egg whites; I don’t own one (gasp!), and neither my immersion blender nor my stand mixer did the trick because the liquid volume was so small. In the end, I beat them by hand. GREAT workout if you need one!

Mocha Mousse with Sichuan Peppercorns

by Dawn Harmon

adapted from Epicurious

1/2 teaspoon Sichuan peppercorns, ground

1/3 cup heavy cream
1 1/2 teaspoons ground Lock-n-Load Java Double Tap Special Reserve coffee

Cajun Shrimp, Sausage, Lock-n-Loaded Smoked Tasso and Pasta

When I joined this 37 Cooks' challenge, I was thrilled thinking that I would do something unique with the coffee. I thought about making a Lock n' Loaded sausage or ponce. Then I said wait, smoked Lock n' Loaded tasso!! Tasso is delicious, Lock n' Load coffee is amazing, what better way to enjoy both at the same time. So, I did this, I smoked some tasso that had been marinating for two days in this great coffee, and WOW! It was awesome. If you have a homemade smokehouse or you know someone who does, you must try this recipe. If you do not have access to a smokehouse, use a smoker pit and smoke it for a few hours, and I guarantee you'll enjoy it. Who doesn't enjoy shrimp, sausage, and pasta?!!! This combination will make your taste buds very happy!

Cajun Shrimp, Sausage, Lock-n-Loaded Smoked Tasso and Pasta

by Luke Deville

For Lock n' Loaded Smoked Tasso:

1 boneless pork shoulder

3 cups of brewed Lock-n-Load Java Charlie Don't Surf Coffee
3 Tablespoons Queen Bee All Purpose Seasoning or other seasoning of your choice
3 grams curing salt

Cut the boneless pork shoulder open (not through and through), open the meat and cut again from the right side, through and through, making a horseshoe looking cut of meat. See picture below for example.

Next, place the tasso in a container and use a fork to puncture holes into the meat. Now, pour the hot brewed coffee onto the meat, cover, and marinate for 48 hours. After it has marinated for two days, remove from the container and season with Queen Bee seasoning (or other seasoning of your choice). Then add the curing salt.

If you have a homemade smokehouse, hang the tasso on a hook and smoke it until the meat is firm, about 4 hours, depending on the heat.

For Cajun Shrimp, Sausage, and Lock n' Loaded Smoked Tasso sauce:

1 small onion, diced
1/2 pound shrimp
1/2 pound Teet's Smoked Pure Pork Sausage, sliced
1/2 pound Lock n' Loaded Smoked Tasso, diced
1 Tablespoon garlic powder

3 Tablespoons Queen Bee All Purpose Seasoning
15 ounces Classico Creamy Alfredo, or homemade Alfredo saucet
8 ounces chicken broth

Brown the Lock n' Loaded Tasso, sausage and onions until the onions are translucent. Add the chicken broth and let the mixture cook down until it creates a gravy, then lower the heat and simmer. While simmering, place the shrimp seasoned with the garlic powder and Queen Bee into a skillet and cook the shrimp until no longer translucent. Remove the shrimp from the skillet and add to the pot with the tasso and sausage. Continue simmering for 10 minutes, then add the Alfredo sauce. Let it simmer for 10 minutes and serve with bow-tie pasta.

For pasta:

1 box of bow-tie pasta

Cook the pasta in accordance with the directions on the package. Drain. Serve with Cajun Shrimp, Sausage, and Lock n' Loaded Smoked Tasso sauce.