Comments for The Mountain Kitchen

Comment on Mushroom Spinach Quiche {A Meatless Monday Recipe by Lorraine

Lorraine — Wed, 01 Jul 2026 18:40:24 +0000

Excellent!

Comment on Squash Casserole by Marilyn carrion

Marilyn carrion — Tue, 30 Jun 2026 13:41:58 +0000

Wonderful recipe , friends loves this dish

Comment on How To Cook A Tomahawk Steak On The Grill by Mike R

Mike R — Mon, 29 Jun 2026 02:28:18 +0000

Excellent followed it as close as I could, (especially temperature, you were dead on!)
Came out great for my first time making a tomahawk. Family approved!

Comment on How To Smoke A Brisket On A Charcoal Grill by The Mountain Kitchen

The Mountain Kitchen — Mon, 22 Jun 2026 20:47:47 +0000

In reply to Eric Woodyard. Thanks, Eric. We hope you enjoy our recipes!

Comment on How To Smoke A Brisket On A Charcoal Grill by Eric Woodyard

Eric Woodyard — Mon, 22 Jun 2026 15:31:56 +0000

I love your comment on how you really can’t smoke a brisket on a gas grill.
I’m a charcoal purist myself.

Comment on Delicious Homemade Pastrami Recipe {A Step-By-Step Guide by The Mountain Kitchen

The Mountain Kitchen — Thu, 11 Jun 2026 17:20:57 +0000

In reply to Jason. Thanks for clarifying that, Jason!

Comment on Grilled Asparagus – Why did it take me so long to do this? by Carol Robinson

Carol Robinson — Mon, 08 Jun 2026 00:37:06 +0000

Delicious recipe! Thank you! I love following and trying your recipes.

Comment on Bacon-Wrapped Smoked Meatloaf by Seph L

Seph L — Sat, 06 Jun 2026 19:42:02 +0000

Making this again for the 2nd time now becuse it is fantastic! Save this recipie, and thank me later!

Comment on Delicious Homemade Pastrami Recipe {A Step-By-Step Guide by Jason

Jason — Sat, 06 Jun 2026 17:30:12 +0000

In reply to Bill Bailey. The one teaspoon for 5 pounds of meat is for when you are mixing it into ground meat to make sausage. The package of curing salt I have says to use 3oz per gallon when making brine.

Comment on Bacon-Wrapped BBQ Chicken Lollipops by The Mountain Kitchen

The Mountain Kitchen — Wed, 03 Jun 2026 21:50:42 +0000

In reply to Janice. So glad you liked the Janice. Thank you so much for your feedback!

Comment on Bacon-Wrapped BBQ Chicken Lollipops by Janice

Janice — Wed, 03 Jun 2026 21:42:13 +0000

New favorite recipe in this house! Never made chicken lollipops before and this was super easy to follow! Both the rub and bbq sauce recipe tastes great!

Comment on All-Purpose Pork Dry Rub Recipe by The Mountain Kitchen

The Mountain Kitchen — Tue, 02 Jun 2026 18:00:09 +0000

In reply to Shannon Long. Hey Lady! Maybe one day when I have more time to concentrate on it. I was just admiring your daughter's school picture just the other day. What a pretty thing! Hope you're doing well. Miss you!

Comment on All-Purpose Pork Dry Rub Recipe by Shannon Long

Shannon Long — Tue, 02 Jun 2026 13:36:56 +0000

So when are you branching out and gonna start selling your products ma’am? 🙂 Everytime I get a new email from The Mountain Kitchen, it makes me smile but it also makes me miss the beauty that is y’alls mountain.

Comment on Incredibly Tender Roasted Pork With Sage Rosemary and Garlic by The Mountain Kitchen

The Mountain Kitchen — Tue, 26 May 2026 17:01:19 +0000

In reply to CookbookAuthor. Thanks so much for the detailed feedback, and I’m sorry the recipe didn’t turn out as expected for you. You make excellent points about the herb collecting juices and the herbs burning in the pan. Pork loin can definitely be tricky since it’s so lean. I really appreciate your suggestion of using the herb mixture as a wet rub instead, and I’ll keep that in mind when updating the recipe notes!

Comment on Incredibly Tender Roasted Pork With Sage Rosemary and Garlic by CookbookAuthor

CookbookAuthor — Sat, 23 May 2026 20:30:47 +0000

This did not turn out for me at all. The little channel with the herbs collected pork blood that congealed (ewww) and prevented the herbs from flavoring the pork underneath. I had to cook it 35 minutes longer than the recipe stated to get it to 145 degrees (and I have a brand new oven that usually cooks in less time than my old one, so it’s not my oven!) Also, there were no juices in the bottom of the pan from the roast, so the sage and rosemary sprigs kind of burned; I had to pour some water in the bottom so they didn’t burn further. Flavors are good, but I think the herb mixture would work better as a wet rub all around the pork, with some liquid in the bottom of the roasting pan. Sorry, but this was a miss for me!!

Comment on Homemade Saltine Crackers by The Mountain Kitchen

The Mountain Kitchen — Tue, 19 May 2026 17:24:02 +0000

In reply to Gunnar Qualen. Love the idea of using the pasta maker!!

Comment on Homemade Saltine Crackers by Gunnar Qualen

Gunnar Qualen — Sat, 16 May 2026 18:45:02 +0000

I added rosemary that I ground myself, onion powder and garlic powder.

Painted butter lightly with a sprinkle of salt.

Used KitchenAid pasta maker to roll thin crackers, down to #7.

Comment on Best Homemade Tiramisu Recipe by The Mountain Kitchen

The Mountain Kitchen — Tue, 05 May 2026 17:56:21 +0000

In reply to Pam. Thank you, Pam! I may have to try adding cinnamon next time. Yum!

Comment on 53 Delicious Super Bowl Recipes by frugal hausfrau

frugal hausfrau — Tue, 05 May 2026 08:33:12 +0000

What a great post!! I hope you laugh, but it’s late, and I couldn’t sleep, and stopped by. That’s to explain for just a minute, I did a double-take. I thought you said smoked pig snouts, not shots! There are so many fabulous recipes here!

Mollie

Comment on Best Homemade Tiramisu Recipe by Pam

Pam — Wed, 29 Apr 2026 23:52:31 +0000

Made your recipe for our son-in-love and it was beyond delicious! His favorite dessert is Tiramisu and yours is definitely a keeper! It was decadent and beautiful and easy to make using the best ingredients! (I did add a teeny bit of cinnamon in the custard.😎)
Thanks so very much! Pam