This mornin', I had bacon, egg and cheese, on a toasted english muffin.
Mmmmm, Mmmmm!
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This mornin', I had bacon, egg and cheese, on a toasted english muffin.
Mmmmm, Mmmmm!
Today i made SD's bean glop.
I'm gonna call it, bean soup. its darn good.
i cut the garlic in half and added 2 onions finely chopped and brown sugar. I also made some bread to sop it up with. Down side is i will eating this for many days to come.:splat:
Well I lit up the smoker about 2.5 hrs ago. I am going to smoke about 6lbs. of pork butt and see how it goes this time. I didn't buy any hickory chips this time because my pappaw gave me a crap ton of it split. So I decided to use the knife I won at the Jamboree and make my own chips. So far it's going good!
We need action shots of that knife.
....and samples of the pork.:w00t:Quote:
Originally Posted by crashdive123
Well yeah. That goes without saying.Quote:
Originally Posted by 2dumb2kwit
Just remember, you can't eat too much smoked pork. You can try but it can't be done. What they said on the pics.
Well here you go.
Here is the fire I made after batoning some wood:
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Some sorry action pics due to it being dark:
http://i772.photobucket.com/albums/y...k/560a87fc.jpg
http://i772.photobucket.com/albums/y...k/86076f53.jpg
http://i772.photobucket.com/albums/y...k/46744d65.jpg
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http://i772.photobucket.com/albums/y...k/50d872cb.jpg
http://i772.photobucket.com/albums/y...k/20fd3d3a.jpg
And I lost my spray bottle which I use to spray the pork every hour or so. I used a 20oz. bottle and put a small hole in the top with a nail and it allows me to squeeze water onto the pork.
http://i772.photobucket.com/albums/y...k/374f3260.jpg
And you can see the light from the fire through the hole:
http://i772.photobucket.com/albums/y...k/2f805bef.jpg
Oh man the smell is getting to me!!!!
My wife made beer bread for dinner this evening. It was mmm mmm good.
3 cups of self rising flour
1/3 to 1/4 cup of sugar
12 oz beer (do NOT use non alcoholic)
Stir it up and place it in a loaf pan. Bake at 350 for 30 minutes or until a knife inserted in the middle comes out clean. That's it!
This is probably one of the easiest breads you'll ever make.
Help me out, with this one. (I've never baked bread.)Quote:
Originally Posted by Rick
Are you saying that you don't have to let it rise, and all that stuff?
That's right. You don't. You just mix it, pour it in the pan and put it in the oven.
2D, don't forget the bacon bits!
B...You're a geneyu....jeanuo...dang, you're smart!!!Quote:
Originally Posted by BENESSE
That way, in the mornin', you could just put a couple slices in the toaster, and BAM.....instant bacon sammich's!:w00t:
Just as a side note Ricks recipe works well in a dutch oven over a good bed of coals. Saw this bread recipe in Backwoodsman a couple of years ago and have used it many times since. Very easy way to make good bread. Remember self raising flour. Had a buddy try it with regular flour and it don't work.
Oldtrap
Bean'Glop & Cheese on corn shells.
Pork came out great. My friend came over because he smelled it and now it's almost all gone. Hopefully when the wife wakes to find only a little bit left she won't be too mad...
There are a lot of different ways to smoke pork and most of them come out just fine. Here's some points on how I do it in case it helps. If you're satisfied with your method then don't change on my account.
I generally order my shoulders from the butcher at Kroger and ask them to debone and tie the shoulder. They don't charge extra for it and you wind up with all meat that stays together in the process.
The night before the event I place my wood chunks in a bucket of water and let them soak all night. I generally use hickory because it gives a flavor that everyone is accustomed to but most fruit woods work really well as do some others.
A couple of very important things that you probably already know, but just in case.
Before you put the meat in your smoker (pork shoulders, ribs etc), make sure they have come up to room temperature, or close to it. The other thing is make sure you have dabbed all the moisture off the outside. I usually use a little fan. What this does is allows the smoke to penetrate better as well as prevent getting that bitter taste you sometimes get.
I set a pan between the meat and the coals to catch any fat drippings and there is usually a lot. You'll get flare ups if you don't. I still get occasional flare ups from the wood so I keep a spray bottle handle to douse the fire.
I use a Polder thermometer so I can monitor both the smoker temp and the internal meat temp at the same time. They aren't very expensive. Twenty bucks or so and it does a great job.
http://images.amazon.com/images/P/B0...1.MZZZZZZZ.jpg
Once the fire has started and the smoker is close to 225°F I add some of the wood and place the shoulder fat cap side up so it self bastes with it's own fat. No seasonings or rubs go on it.
A lot of folks say the pork will only absorb smoke for the first hour or so but I add wood throughout the cooking. The smoke lays down a nice black coating that tastes pretty yummy to me.
I never lift the top of the smoker unless I have to regulate the heat. My smoker is a cheapo gas smoker and sometimes I have to move the lid to let excess heat out and bring the temperature down. I just keep an eye on the thermometer and adjust accordingly.
Once the pork reaches 185°F to 190°F I take it off, chunk it, put it in a pan, cover it and toss it in the fridge if I'm doing a day before some event. Otherwise I just use two forks to shred the meat.
It will take anywhere from about 15 hours to 18 hours to reach temp depending on weather conditions (wind, temp, humidity). I try to start very early in the morning because I know I'll run into midnight or after before I can put it in the fridge.
When you are ready to serve the meat I use Sweet Baby Ray's BBQ sauce. I've never made or found anything better. I just mix it with the meat for BBQ sandwiches. I also make a finishing sauce for those that like a more traditional BBQ.
Pulled pork finishing sauce
INGREDIENTS:
* 1 cup cider vinegar
* 2 tablespoons salt
* 1 tablespoon brown sugar
* 1 teaspoon cayenne
* 1 teaspoon red pepper flakes
PREPARATION:
Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.
It's sounds like it would taste really vinegary but when it combines with the smoke some chemical action must take place because it's actually very mild.
I hope that helps.
Just chucked a handful of rice into a pot of homemade chicken broth bubbling away at the moment. I'm using some of the veg I dehydrated to see how they taste etc.
It's just about 39F raining and blowing a hooley, so I'm looking forward to this!
Just had the soup, it was so awful I had to have a second, then a third bowlful to check!:D
What a relief it wasn't any good. :)
If it were, you'd be in trouble.
Homemade hot soup on a chilly day.....yummmmmmmm.
Love homemade soup. Love it love it love it.
Oldtrap
They had to call off the church pot luck.
I gave one pie away. The neighbor lady that gave me the curtains son walked by with the dog. I caught him on the return trip and sent the pie home with him. He's a pretty stout kid so I better check and make sure the pie got home.
I was forced to eat the other.
Now I am baking two more.
I have no shame!
:hang:
Somtimes ya gotta do what ya gotta do. No sense in eatin' that pie without coffee.
Well Momma is sick today with the flu. So it looks like Dad gets to cook one of his famous one dish meals.
Tonight it will be "Wild Boar, Peasant Style" I have to come up with a good name some times so that my boys will eat Dad's cooking without throwing a fit.
So in a cast iron Dutch Oven I fried up a pound of Italian sausage and a cup of diced sweet onions. Then top it with 6 cups of diced potatoes. Seasoning salt, granulated garlic and onion powder. Finish cooking until potatoes are tender.
Yep!Quote:
Originally Posted by crashdive123
http://farm2.static.flickr.com/1429/...4c7e0e96_b.jpg
Fennel and arugula soup, with giant white beans.
Mmmmmm Mmmmmmm ! That looks SOO good ! I hate you :)Quote:
Originally Posted by grrlscout
Cheezy creamy potato soup with buttermilk biscuits. My wife does a recipe bog on the net so I have to put up with all these test recipes all the time. Hehehe
Oldtrap
Grilled burgers. It was 73 here today. I had to grill. I won't have much chance from here on out. The temps start dropping Saturday.
Its cold and windy today,, I picked up a can of abondigus (sp?) Mexican Meatball soup,, I have never had the canned before,, but if its half as good as a former GF used to make, Ill be happy ! :)
Can we come over and watch you eat? Soup huh? This should be interesting.
I'm Having Menudo ! I like the spicy kind and I truly believe it has Medicinal Value ! :)
(even more than chicken soup)
The boy band???Quote:
Originally Posted by Justin Case
That's just sick!:no:
http://www.youtube.com/watch?v=PHRjWauwpvE
Got the start of a potato soup in the crock pot. A chunk of ham, a big fist full of diced onions, cream of mushroom soup, chicken broth (a whole bunch), diced carrots, and left over mashed potatoes and of course diced potatoes (as a measurement reference, enough to fill the pot, or all available). Let the whole mess cook on medium for 4 hours and yummy, yummy.
Only problem is, I don't usually use reciepes, nor do I record what I put into a soup, so each time I decide to make something it is a new and exciting adventure. Also, when I cook, I start at 4:30 or 5 am, before the "boss " gets up to avoid "girly" input to my manly soups :)
I have the same approach to cooking Pal, Winnie jnr calls it the School of chuck it in and see. The results are known as Chicken surprise... I have no idea why, there's not always Chicken in it.
Having a party for my daughter today.. she turns 6 tomorrow...Sooo baking a birthday cake for my daughter .... Well, more like licking the frosting off a spoon as my wife bakes it......
I bought me a turkey frying set-up, this weekend. I was all excited about frying me a turkey......you know....for practice, before the big day. (Well, you need to be sure you don't ruin thanksgiving....right???) I ran into one problem. After looking in what seemed like 3,487 stores....not one fresh turkey, to be found. They are all frozen! Dang it!
Do you have any idea how long it will take , to thaw a bird well enough that I'm willing to stick it into hot oil??? I'm thinking 4 days, in the fridge!
Maybe 5....just to be sure!LOL
Here is a "stretcher" ,, fry some ground beef up, cook some elbow macaronis. Combine with some canned tomatoes, onions in a pot, flavor to suit. Looks strange, but you can fill alot of folks on a little bit of money. I find it fun to do "mystery" one pot mealsQuote:
Originally Posted by Winnie
My brother in law shot a 9 pointer the other day and wants me to taxidermy it for him. So he showed up with it with practicaly the whole neck still attached! I only need 6in tops for the measurements that are needed. Well he said I could keep the meat.....Way cool!
So I ground up a bunch to burger, got some in the slow cooker for italian deer and BBQ. Then I cut a bunch into stew meat. simmed it in instant oinion soup mix added some rice and a can of cream of mushroom soup.....YUMMY!
Pot roast for dinner
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And potato pancakes for breakfast
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