This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time. Continue reading
1/28/2017, 6:30 AM – Had thawed a 7.83 lb. slab of ribs.
Removed silver skin and trimmed off fat. Seasoned with Jeff’s Texas Rub made with granulated garlic and put back into the refer under plastic. They turned out great. Continue reading
Turned out well other than a little too salty. Went by the advice here and this page at Mr. T’s web site. A bit salty and analyzed here. Continue reading
Preface – This was a good learning experience and the meat turned out ok but was in too long. Continue reading
This is a great mix and is our go-to blackening season. It is based on the recipe at NolaCuisine.com with fennel added per comments at that site and our preference for a lower salt level.
Continue readingIngredients
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons mayonnaise
1/8 teaspoon ground red pepper
1/2 cup nonfat sour cream
Directions
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Below are advice and links at SMF about cold smoking.
Mr. T’s Q&A Guidelines – He is the resident expert on cheese smoking and has great how-to posts and advice on others posts. Go here for his detailed how to. See his cold smoking tips here.
- 2 weeks aging is a good starting point. Try and leave one of them to sit for at least a month, you’ll be happy you did. Cheddar, pepper jack, and gouda are our go to flavors.
- Time depends on now much smoke you want on it. I go anywhere from 3-6 hours, depending on who I’m making it for.
- For hard cheeses, I like apple smoke, but hickory has been friendly as well.
Miscellaneous comments and advice:
- A poster said Pepperoni cheese is wonderful smoked.
- Vac pack but do not freeze. Some have kept in Refer for 1-2 years and it keep getting better.
- smoked Velveeta for cheese dip is awesome! I cut a block in half and smoked it for 45 minutes at 100 degrees. Let it sit for a day or two in the fridge and make cheese dip using the recipe on the Rotel can. Add a 1/2 pound of burger and a teaspoon of cumin for an added touch.
- I give it a light coat of olive oil before vacuuming.
- I’ve found that I prefer Monterey Jack, Pepper Jack, and Gouda for smoked cheeses. I smoke mine for 2 to 3 hours, in butter-stick size hunks. As in, I get a big hunk of cheese, but then trim it down to the size of a butter stick, only because I like that size for slices for crackers. I use an AMNPS with the Pittmaster pellets for my smokes.
- 2 tablespoons paprika
- 2 tablespoons crushed black pepper
- 2 tablespoons kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon crushed coriander
- 1 tablespoon dill
- 1 tablespoon crushed red pepper flakes
From http://www.chowhound.com/recipes/montreal-steak-seasoning-10590
INGREDIENTS
- 2 tablespoons black peppercorns
- 1 tablespoon mustard seeds
- 2 teaspoons dill seeds
- 1 teaspoon coriander seeds
- 1 tablespoon plus 1 teaspoon coarse kosher salt
- 1 tablespoon plus 1 teaspoon dried minced garlic
- 1 teaspoon crushed red pepper flakes
PREPARATION
Cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a mortar and pestle and coarsely crush, or transfer to a sturdy resealable plastic bag and coarsely crush with the bottom of a heavy skillet. Add salt, garlic, and chile flakes and crush to combine.
From http://www.epicurious.com/recipes/food/views/homemade-montreal-steak-seasoning
Preface – This did not turn out like we hoped. Need to try it again and more closely follow one recipe or the other. Continue reading
Columbia Gold Barbecue Sauce Recipe
All credit for this goes to AmazingRibs.com
Makes. A little more than 3 cups. Click here to calculate how much you need and for tips on saucing strategies.
Takes. 30 minutes.
Keeps. It can keep for months in the refrigerator.
Ingredients
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn’t taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.
Method
1) Mix the wet ingredients together in a bowl.
2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.
From http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html?utm_source=Smoke+Signals+NYE+2017+-+Dec+2016&utm_campaign=Dec+30+2016+Smoke+Signals&utm_medium=email