Pinto Beans recipe from Ree Drummond

Posted on by July 17, 2016

Perfect Pinto Beans recipe from Ree Drummond

Ingredients

3 thick-cut slices Bacon
2 Bay leaves
3 cloves Garlic
1 Onion, medium
1 1/2 lbs Pinto beans
1 Red bell pepper
1/4 tsp Cayenne
2 tsp Chili powder
1 Kosher salt and freshly ground black pepper
1/2 tsp Paprika
1 tsp Cumin, ground

Directions

  1. Put the beans in a large bowl, cover with cold water and let soak overnight.
  2. Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

Recipe courtesy of Ree Drummond

July 16, 2016 – Followed the directions but only had 1 lb. beans. Also substituted 6″ of green onion cajun smoked sausage plus 4 thin slices of bacon for the 3 thick slices. It was better than what we usually make and can still be better with a ham bone and ancho homemade chile powder and/or ground dried chipotle peppers. Could add a very small can of chipotles in adobe sause. Kicking up the cumin will make it more like what the mex-tex restaurants serve.

Mexican Street Corn “Elote” ToTry

Posted on by November 12, 2017

Elote is the Mexican name for corn on the cob. Ingredients needed for 4 or 5 ears of corn:

The Slather:
3 tablespoons fat-free mayonnaise
3 teaspoons fresh lime juice

The Seasoning Rub:
1/2 teaspoon chili powder (my favorite is Texas Red Dog from Penderey’s)
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/8 teaspoon seasoned salt

2 tablespoons finely grated Parmesan, shredded Mexican blend cheese, Cotija anejo, or Queso fresco. (these last two cheeses are mild Mexican cheese that crumble easily)

Cooking oil spray
Melted butter

Preparation:
Prepare grill with a medium hot fire. Combine mayonnaise and juice in a small bowl, check the taste … there should be a nice lime flavor… adjust the lime juice if needed. Combine chili powder, cayenne, cumin and salt in the second bowl, adjust any seasonings to suit your taste. Have a third bowl with the grated or shredded cheese.

Spray corn with cooking oil spray. Place corn on grill and baste the upside with melted butter. Grill corn 12 to 15 minutes or until tender, turning frequently and basting with butter after each turn. (You are always basting the corn AFTER turning to avoid burning the butter). Some of the kernels will begin to char and this is an indication you are approaching doneness. When corn is done, remove corn from grill; brush with mayonnaise mixture, sprinkle on some of the seasoning, then sprinkle with cheese mixture. Serve immediately.

Tomatoes & Jalapenos Smoked for Salsa

Posted on by July 10, 2024

June 5, 2016, smoked with apple chips along with pork loin bone-in.

20160605_141205

Rubbed the tomatoes and peppers lightly with EVOO so the smoke would stick. [Not sure that worked.]  They smoked for 1 hr 15 minutes on the top rack on the SS tray. The skin was beginning to crack and so that is why I pulled them. The peppers have a smokey look and are a bit soft to touch as are the tomatoes.

Put the whole tomatoes in the blender along with the red onion, garlic, jalapenos, fresh cilantro, black pepper and kosher salt. The salsa is too thin. Should have cut the tomatoes up so some of the liquid would have drained.

The four jalapenos were twice as much as needed for the amount of tomatoes.

For the updated method see Mary’s Roasted Tomato Salsa 2024.

Next time:

Review – http://www.smokingmeatforums.com/t/106374/salsa-with-smoked-roma-tomato-serrano-and-garlic

Review Salsa part of http://www.smokingmeatforums.com/t/81096/chuckie-enchiladas-and-smoked-tomato-salsa-w-q-view

Try cutting all in half and pour out tomato liquid then smoke with cut side up. Also try pecan as the apple was not as distinctive as when we did it with hickory pellets.

Pork Loin Bone-In Smoke

Posted on by June 18, 2016

Very nice fresh 5# bone-in roast bought at Randall’s for $0.99/lb. Night before dry brined with APL’s Four Seasons. About an hour before putting in MES added Cayenne, paprika and dried minced garlic.

Ambient temp stayed around 76° and humidity was 85+%. Pre20160605_124759heated MES40 to cook at 240 on the third rack from the top.

12:30 PM – Put roast in pan with 1/2″ chicken broth into smoker on third rack from the top.

1:15 – MES has been set at 250 but seems like grate temp is staying over 260 so reset to 235. after a while grate temp stabilized at ~244.

2:10 – Pulled tomatoes and jalapenos I was also smoking for salsa so the door has been opened at least twice more that it had to. See separate post about that smoke.

2:30 – Grate 254, MES probe reads 244 – TBS

3:20  – Grate 252, MES probe reads 245 – TBS

3:40 –  Grate 261, MES probe reads 244 – TBS, Inserted MES meat probe and IT is 134. IT with RT600C is 128.

4:00 –  Grate 256, MES probe reads 255, IT 139 – TBS

4:20  –  IT with MES probe is 135, and in two places with RT600C is 148 and 128.

4:45 – Pulled from smoker as IT with MES probe is 161.

Let it rest for about 30 minutes under a foil tent. Cut off two “chops” from the end where I had cut off two for Kelley. They were not as done as we like and the rest–further into the middle–were less done. Put it into the oven wrapped in foil at 300 for 30 minutes. When it came out it smell done.

Good but not great. Final roast in foil seemed to wash it out–or off. Needed bolder bark.

 

Pork Loin Smoked in a Pan

Posted on by June 18, 2016

This smoked followed one done by SmokinAl at SMF where he said he always smokes meat in an aluminum pan with a broth. This cook began the afternoon before, June 3, 2016,  when Mary dry brined it with Adam Perry Lang’s Four Seasons.

March 4, 2016, 3:00 PM Removed it from the refer and top dressed the cross hatched thin fat cap with cayenne and soy sauce.20160604_163934

4:00 – Had preheated MES40 to coast up to 255 so set at 250 and inserted loin in an aluminum pan with canned chicken stock about 3/4″ deep. Box is lightly filled with smoke from the AMZNTS with hickory pellets. Have ChefAlarm air probe on back side of third rack from the top just behind the meat pan. MES meat probe inserted into loin read 52°. [should have heated the broth and not inserted meat probe until after 2 hours for hygiene reasons].

4:15  Grate temp with ChefAlarm is back to 261. Box set at 250 and it just cut off.

5:00 – Grate is 260 and IT is 93.

5:30 – Grate is 243, Box reads 255 and IT is 112.

6:30 – Grate is 262, box reads 253 and IT is 143 so pulled it out. Rested for maybe 15 minutes.

Sliced in half and center is slightly pink.20160604_184333 Very moist. Looks like all the chicken broth has evaporated and only jus left. Ate dinner.

Sliced the loin at 1/4 – 3/8″ and put into plastic storage container then pour jus over it. [Should have added a little cider vinegar.]

 

Salmon ideas to try

Posted on by July 29, 2016

Cook it until you reach an IT of 140-145*

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mixed 2 ml (1/2 teaspoon) of mayonnaise with 2 ml (1/2 teaspoon) dijon mustard and 2 ml (1/2 teaspoon) dried dill weed and spread over fillets on a small sheet of aluminum before smoking at 350 for 25 min in a pellet smoker.

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For what it’s worth, I eat a lot of salmon living here in Alaska. The cook depends on the type of salmon. I generally like to keep the temperature around 230. The best way I use to tell when the salmon is done properly is that it flakes and when I stick a knife into the flesh it is warm but NOT hot. Salmon will dry out in a hurry and readily takes in smoke. I like to smoke it over alder for 45 mins low and slow and then wrap with rub, lemon juice, grated ginger and clarified butter in foil OR searing it quickly with the same ingredients on a cast iron skillet. Personal preference here, but I also do not cook with the skin on. I also primarily cook with Red (sockeye) or Silver (coho) salmon. I prefer to bake Kings, and if I have fresh pinks they smoke fine, but are softer than the others. Red salmon have an almost shellfish taste to them while Silvers are more mellow.

Jerky links –TO TRY

Posted on by January 25, 2017

By BearCarver with a lot of photos

http://www.smokingmeatforums.com/t/244780/pork-loin-jerky-step-by-step-with-pics

Recipes by DirtSailor with a lot of photos.

http://www.smokingmeatforums.com/t/227772/london-broil-we-aint-gonna-let-spoil

Thai Style pork loin jerky

By CrankyBuzzard

http://www.smokingmeatforums.com/t/235473/dry-cured-pork-jerky

By SQWIBS with good Q-view of finished product

http://www.smokingmeatforums.com/t/174131/sqwibs-jerky-recipes

See also Chef JJ’s advice in post Curing Parameters.

 

My Rub Development

Posted on by January 22, 2017

Based on advice from Aaron Franklin and Adam Perry Lang I made my first rub for the May 21, 2016 Pork Butt for the Farm smoke. The course rub to catch the smoke seemed to be a good idea and rubbing it in with wet hands per APL. The simple recipe is based on advice from both but has less salt that APL and Aaron due to the brining.

June 18, 2016 – For 2 bone-in Pork Loins and slab of spare ribs. Put this on APLang’s Mustard Moisturizer.

1/4-C fresh ground black pepper
1 T kosher salt
2 t  cayenne [Normally would have 1T but the girls will be eating with us as this is the week they are staying with us while K&R are in Cancun.]
1 T paprika for color
1 T dried minced garlic

Note –  Rub has a reduced salt level to not over salt as the pork was dry brined with APLang’s Four Seasons.

May 21, 2016

  1. For a 10 lb. Butt
    1. 1/4-C fresh ground black pepper;
    2. 1 T kosher salt;
    3. 1 T cayenne;
    4. 1 T paprika for color;
    5. 1 T granulated garlic.

Note –  Rub has a reduced salt level to not over salt as the pork will be brined and placed over yellow mustard to bind it to the meat.

Check out this rub –  http://www.patiodaddiobbq.com/2009/02/all-purpose-bbq-seasoning.html