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
D’Ann Marro brought these to work Christmas 2016. Light and almost like a cookie. From http://77easyrecipes.com/pecan-balls/
2 sticks of margarine.
4 tbsps of sugar.
2 cups of chopped pecans.
2 cups of flour.
2 tsps of vanilla.
How to:
In a bowl, mix all of the ingredients using your hand and roll into balls.
In a preheated oven to 350°, bake for 25 to 30 minutes.
Once lightly browned, roll in the powdered sugar.
This seat-of-the-pants dish turned out great. Great way to use the parts not usually used.
Boiled neck and tail from 14.6 lb. turkey. Sauteed in No. 8 cast iron chicken fryer chopped up liver and gizzard in EVOO with salt and course ground black pepper.
Removed sauteed giblets and added about 3/4 C each chopped yellow onion, bell pepper, and celery. Add 2T bacon grease as looked too dry. Sauteed until wilted then added about 3T all purpose floor and continued to saute until floor turned tan.
Added spices taken from TreeBeards Dirty Rice recipe.
- 1/2 t salt
- 1/2 t thyme
- 1/2 t black pepper
- 1/2 t cayenne
- 1/2 t cumin
- 1/2 t garlic powder
Removed meat from neck and tail, chopped. Poured broth into sauteed seasoned veggies and added chopped turkey meat from the neck, diced liver, gizzard, heart and Cajun sausage. Brought to a gentle boil and added 1-1/2 C washed white rice. Stirred to mix and let cook on low heat. Had to add hot water and after returned to simmer turned off and left covered for about 15 minutes as Mary wanted in off her stove so it went into a plastic container to cool.
Had it warmed as leftovers through 12/31/16 and it was very good. At the farm, we put black-eyed peas on top and the last time mixed them in and that was really good.
NEXT TIME – Seemed a little greasy so should have skimmed off the grease after boiling the meat. Seemed like it needed a little Cajun boast and file came to mind.
This turkey fry/roast in the Big Easy turned out ok and everyone liked it. The 14.6 lb. bird we bought has 9.5% injected broth, salt, seasonings….
Thursday, 6 pm 12/15/2016, put frozen turkey into igloo cooler in garage to thaw. Ambient temp overnight was in the low 50s. Friday 6pm, ambient temp is low 70s, about 1/4″ is thawed but hard frozen below. Saturday 5am still in the low 70s so added cubed ice to 3/4 way up the turkey. At 9:30 am check IT with Thermoworks and it was 28-30.
Cajun Turkey Injection made 8:30 am Saturday.
- 1 cup lemon juice
- 1/2 cup liquid crab boil
- 1/2 cup olive oil
- 1/2 cup butter, melted
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons Cajun seasoning
- 1 teaspoon Tabasco
- 1 teaspoon cayenne pepper
Warmed until butter melted and starting to foam.
Dry rub From BigEasy Recipe site for Cajun Turkey
2 tbsp Paprika
1 tbsp Ancho Chile powder
1 tbsp Cayenne pepper flakes Shook in some when reheated on Sunday as it tasted a bit bland. Maybe a teaspoon.
1 tbsp Onion powder
1 tbsp Garlic powder
1 tbsp Dried thyme
1 tsp Ground bay leaves
1 tbsp Salt
1 tbsp Ground black pepper
Sunday – First blue norther had blown in at midnight and ambient temp is 36.
8:30 am Injected Turkey and sprinkled on rub under breast skin and somewhat under drumstick and thigh skin. Rubbed skin with EVOO and sprinkled on a lot of rub and put into refer on sheet pan about 9 am.
10:45 am – Turkey in Big Easy ~2.5 hrs. (10 min/lb.). Given cold day ran BigEasy on high with wire lid.
1:00 PM – Guests arrive
~1:30 – Turkey done when 165 IT in the Breast and 175 IT in the thickest part of the Thigh. Pulled to rest then carve.
3:00 PM – Served. It had overcooked despite the low ambient temps as with it on high the first 1.5 hours with the wire cap it looked done. But, when inserted the meat probe about 1:00 pm it read 150. The temp rose quickly to 165, the alarm went off and the residual temp carried it to 175 in the thickest part of the breast,
Pull off and wrapped snugly in aluminum foil and let rest for 30+ minutes.
Very moist while the skin was sorta crispy. Nice flavor although mild. Not spicy at all. Everyone one liked it at the family Christmas dinner this weekend before Christmas next weekend after which we will leave for the farm the day after Christmas.