Smoked Meat....Canadian style

[ScaryVoodooGirl]

Hey, now that looks good! I've been worried about you eating all those "chicken fingers" you know...I mean, really, if you eat their fingers, how are they going to pick their noses???

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hahaha actually laughed over that! I do love me some chicken fingers. I was at a pub in Australia and they had dino shaped ones!

 

[Torch]

Is that mustard? never tried that>
One of my brothers makes a dry rub, he uses:
Greek salt/spice from the gyro restaurant
Dries and ground ancho chilies
Lots of paprika and Lawry's
And some ground up citrus zest
and probably a couple other things I can't remember but nothing pungent like caraway or anise.

I do onion/garlic and ground peppers/paprika and a pinch of tarragon, some marjoram, sage, ginger and wasabi powder


With baked meat I like to rub a roast down with a mix of salt/pepper lea and perrins + blackstrap molasses let it sit overnight then I sear it at like 400 then drop the temp to 250. the onions garlic taters and carrots go in, with some dried hybiscus and bayleaf on top and I pick it off before serving .

This recipe rocks
Big pot.
2 cans chicken stock
1-2 heads red cabbage
ham bones with meat, hocks or whatever bone meat ends up tasting better than just ham.
couple apples,
couple onion
garlic
pinch tarragon (no more than a pinch-very strong
tsp marjoram
some rice
and peppers if you like it hot, sometimes i don't add the peppers to the soup and just use a dash of habanero hotsauce on top when I serve it up

heat the meat and spices n the broth let it simmer till the meat is done then add the veggies and cook it until the veggies are as soft as you want them. the more they cook the less bland the soup
The ham has enough salt
if it still comes out too bland try some rice vinegar to smack it up instead of over-salting.
the vinegar goes good with the hotsauce like hot-sour soup.
i never tried it with carrots but imagine carrots and apples might not go good together.

 

[ScaryVoodooGirl]

Mustard works good on ribs especially. The cooking process knocks back most of the "mustard" taste....but it makes a decent crust and holds the spices in place. Normally I'll use brown or dijon mustard, but this is all I had left. This is one of my go to rubs, salt, pepper, garlic, cayenne, paprika, onion powder and some chili powder. I like things a bit on the spicey side so use cayenne or other pepper spices in pretty much everything.

definitely need to try that recipe though!

 

[ScaryVoodooGirl]

um...yes.

 

[Torch]

Dammit gurl... found a smiley for it...

http://media.photobucket.com/image/bbq%20gif/PeteBL/smithgif.gif?o=2

 

[Gastrick]

Sharing is a virtue . Those look delicious.

 

[ssimpala]

How was it? Do you like the new smoker? I'm thinking that if they really work well, I might get me one.

 

[ScaryVoodooGirl]

How was it? Do you like the new smoker? I'm thinking that if they really work well, I might get me one.

THey were great! I finished em off for about 30 minutes in the oven just to crisp them up a bit, but other than that I was stoked. seeing as you're in Texas I'd definately consider a smoker...you don't have the crappy winter weather like I do...I'd be smoking all the time (well, I do anyways).

The one I got was about $300. and it worth it. I use a firebox/stick smoker during the summer, but those sometimes require more tending to. If you're new into smoking I'd just consider getting either an electric one. There's a ton of different varieties out there, but look for one with digital/thermostat control and an insulated one as well, they're easier to control temperature extremes.

Tonight I've got a whole chicken about to get a rub down. It'll sit in the fridge over night and all day tomorrow....and get smoked for at least 4 hours on Saturday. YUM

 

[ssimpala]

Thank's. I'm going smoker shopping this weekend. I've got a trailer mounted rig that works well enough to sometimes win at the cookoffs, but it's a pain to use for just one brisket or rack of ribs. Glad to know that these little smokers work.

 

[ScaryVoodooGirl]

The Bradley's are nice...but the pre made smoke biscuit things are crazy expensive. and I like being able to mix my own blends for chips....

 

[ScaryVoodooGirl]

also.....win at cookoffs?!?!?! send me your recipies! hahaha. Third Degree (bass player for Deadbolt) has made some killer award winning ribs in the past...but I can't for the life of me get my ribs to taste like his...close, but not quite.

 

[Torch]

also.....win at cookoffs?!?!?! send me your recipies! hahaha.

ever make "frog eye salad"?
When gramma would make deviled eggs, egg salad or potato salad said her trick to pretty yellow hard boiled eggs was letting them sit out overnight before cooking them and I think maybe cooling them in ice water afterwards.
I miss grandpa's doughball. we used to make it in a double boiler out of cornmeal garlic and honey, vanilla and some other stuff.
Carp would hit it pretty hard and his buddies at the lake would buy some from him.
We usually went fishing with a variety of batches and the fresh stuff we'd nibble on cuz it was just that dang good.
He had a buddy with a smoker and we'd usually get the carp smoked, sometimes we'd get lucky and hook a musky

 

[ScaryVoodooGirl]

that's it....we need to talk a certain magazine editor fella guy on the website here that there be a cooking section in the magazine. Or we can all just post them here (or start a new thread)...

 

[sgtpontiac]

Rat Rod Stew.........

Rat Rod Recipes..... Rusty Trusty Tasty,.... Flinging Trash,.... Looks like rust, tastes like chicken......Garage Grub.........somebody stop me.....

 

[Sam_Fear]

that's it....we need to talk a certain magazine editor fella guy on the website here that there be a cooking section in the magazine. Or we can all just post them here (or start a new thread)...

RRR - Rat Rod Recipes - I'm in. Fried Peanut Butter and Curry sandwiches mmmmmmm..... [dr

 

[ScaryVoodooGirl]

pickle and cheese sandwiches!
banana and peanut butter.
haha

really though, It'd be cool to get just a bunch of favorite recipes thrown on here

 

[bruno]

Turkey stuffing made with White Castle hamburgers! Delicious!!!

 

[sgtpontiac]

sounds like you can get the best of both worlds with that Bruno

Turkey stuffing made with White Castle hamburgers! Delicious!!!

you fall asleep after dinner then suddenly wake up having to crap your drawers..... then you're hungry again and repeat the cycle.....

 

[Dirtyrat]

Rat Rod Road Kill Cafe!

 

[Torch]

I wondered why White castles tasted familiar...They are little Runza's without the cabbage but have twice the toot