Separate names with a comma.
These are the basic instructions for making yogurt, thicker yogurt or soft cheese. Hard cheese is a little more complicated. Essentially all different variations of cultured milk, like cottage cheese, harvati, etc. I just felt like writing and making really bad puns, so here goes...
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria
or just get yogurt from your grocery store and use that instead , it'll...
Describe 'How I do Pork Butt...' here...
I don't do a lot of prep. on my Butts ; my rub and Turbonato Sugar just before the insertion into the Smoker and leave the dood closed for the entire cook (i do the one hr, then insert the Probe).
I feel my use of wood keps enough moisture and pressure on the meat to drive the smoke into the meat somewhat(that chemical reaction to protien) , by not opening the lid , besides lengthening the cook each time you open up the lid.
So, here are some...
This is a great all-in-one meal for those die-hard smokers who like to keep the smokes coming all year long, especially during the cold winter months.
SOUTHWESTERN SMOKED CHICKEN & RICE IN DUTCH OVEN
***for 5lbs chicken bone-in skin-on thighs (11 pieces), 6 quart brine container and a 6-qt dutch oven...serves 8-11 persons***
Remove chicken skin and trim lean, leaving bones in for added flavor to act as a shrinkage gauge during smoking. This also allows for less restrictive cooking...
Looking for an easy way to kick up your pork chops? This has ingredients commonly found in most household kitchens...nothing exotic here, so have fun!
This is a 2-part process, for when you have little time for cooling and properly chilling the spice solution after heating, allowing for a quicker method of cooling the solution with ice before adding the meat, all for the sake of food safety.
ZESTY LEMON / ORANGE MARINATED CHOPS
***for approx 6.75lbs assorted pork chops...serves 8-10***...
SMOKED ITALIAN MEAT BALLS
***seasoning is for 4.5 lbs 85/15 ground chuck***
3 Tbls ground onion
3 Tbls ground red bell pepper
1.5 Tbls ground green bell pepper
2 Tbls ground sweet basil
2 tsp ground oregano
2 tsp ground thyme
1 Tbls ground garlic
1.5 Tbls ground black peppercorn
1.5 tsp iodized table salt
1 package saltine crackers, crumbed in food processor
Mix all ingredients with meat by hand in a large non-reactive bowl. I prefer to use powder-free latex gloves with this much...
real simple curing brine:
for every 1 gallon of water, add:
1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or Splenda174
1 cup brown sugar or Splenda174 brown sugar mix
1 tbsp cure no. 1 pink salt
stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in
weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed
Curing times vary with meat, but...
CHERRY/BALSAMIC WET RUB
***for approx 13-15lbs, or 3 slabs of Spare Ribs, 4 slabs St Louis cut, 5 slabs Loin-Backs or Baby-Backs***
1/4 cup 15 year aged balsamic vinegar
1/2 cup water
1/4 cup minced dried tart cherries (sub with 3/8 cup fresh minced, reduce water to 3/8 cup)
2 Tbls dried red bell pepper, medium ground
2 Tbls ground black peppercorn
2 Tbls course ground dried onion
2 Tbls dried rosemary leaves, medium ground
1.5 Tbls minced dried garlic
1 Tbls kosher salt
CHERRY BALSAMIC RIBEYES
***for 8-10lbs of bone-in beef ribeye***
3/8 cup 15-year aged balsamic vinegar
1-5/8 cup water
2 tsp cracked black pepper
2 tsp kosker salt
1 Tbls minced dried garlic
4 Tbls tart dried cherries
2 Tbls diced dried red bell pepper (sub with 1/4+ cup fresh, chopped/diced)
1 Tbls rosemary leaves
2 tsp thyme
1/2 tsp cumin
Heat/simmer the above for 15-20 minutes covered, and remove from heat to begon cooling.
Add 4 cups ice and water to chill and dilute...
I've had a number of folks asking for this recipe so I thought I would add it to the Wiki Library
Maple Glaze for Salmon
1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons low sodium soy sauce
1 1/2 teaspoons minced garlic
1/2 teaspoon lemon zest
Fresh ground pepper to taste
In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, lemon zest and pepper to taste until...
Describe 'Oldschool Brisket Rub' here:
As a Teenager,I would often hang out at Cousin Homer's BBQ Place. The greatest lessons I ever got and the only preparation he made on his Briskets was Cracked Black Pepper and Kosher Salt.Fairly heavy coat of the mixture and onto an untrimmed Brisket.Place it on his smoker around 2pm and leave it in until 10am the next day-big 12# to 14# chunks.
He also bragged about a 6 ingredient sauce that was the bomb,never saw him do a batch,but tried a few...
A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine.
HAWG HEAVEN DRY RUB
****for approx 16lbs of brined pork butts****
4 Tbls ground apple
4 Tbls ground red bell pepper
3 Tbls ground tart cherry
1 Tbls ground rosemary
2 tsp ground oregano
2 tsp thyme
1 Tbls onion powder
1 tsp cumin
1 tsp ground sage
1 tsp chili powder
1 Tbls spanish paprika
1.5 Tbls gound black peppercorn
1.5 Tbls garlic
note: if using for non-brined pork, add salt as desired
A very good brine for all your fresh, previously non-enhanced pork cuts.
HERE PIGGY-PIGGY BRINE
***for 2 pork butts, approx 16lbs in a 5 gallon covered bucket***
2 qts water in saucepan
1/4 cup celery salt
1 cup sea salt
4 Tbls diced dried red bell pepper
6 Tbls light brown sugar
2 Tbls rosemary
1/2 Tbls cumin
2 Tbls chili powder
2 Tbls cayenne pepper
1 tsp cinnamon
2 tsp thyme
1 tsp marjoram
1 tsp fennel seed
1 tsp sage
4 qts ice water (mix into brine solution after removed...
Included are 8 recipes for beef and pork: Cherry Rub for Beef Steaks; Cherry Rub for Beef Roasts; Cherry Rub for Pork Chops; Cherry Spiced and Cured Brisket; Cherry Spiced and Cured Brisket Dry Rub; Cherry Marinade for Beef; Cherry & Red Bell Pepper Brisket Rub: Cherry/Balsamic Finishing Sauce for Pulled Beef.
CHERRY RUB FOR BEEF STEAKS
(all measures are pre-grind)
6 Tbls (heaping) dried cherries, hand-minced and freshly ground
1 Tbls freshly ground black pepper
1 Tbls freshly ground...
I know there may be some folks who are thinking about smoking a ham instead of a turkey. Or, maybe thinking about smoking a ham for Christmas. Here's a video on a nice version of smoking a ham. I hope you enjoy it.
[if IE]><embed src="" type="application/x-shockwave-flash" wmode="transparent" width="640" height="390" /><![endif]