Search found 67 matches

by Smokin Don
Thu May 16, 2013 08:41
Forum: Other products
Topic: My Sauerkraut Started
Replies: 40
Views: 29119

Just as an aside in this conversation, you don't need a lid on your jar, just a covering to keep things from falling in the container. We just use a cloth. If you seal the lid, the jar will explode... -t Thewitt, this jar was not sealed, it has an air lock on top filled with water. This way I don't...
by Smokin Don
Mon Feb 11, 2013 08:41
Forum: Offal products
Topic: Scrapple recipe
Replies: 26
Views: 17779

A quote from Redzed "Smoking Don posted a link to a blog where something is called "scrapple" but if you look at the recipe you might as well serve refried beans to your guests and tell them that it's salmon mousse." Redzed you seem to be very good at putting down something you never tried. I said t...
by Smokin Don
Tue Jan 29, 2013 05:39
Forum: Recipes from around the world
Topic: Corn Pudding
Replies: 3
Views: 4018

Corn Pudding

This is a great side that goes well with BBQ. Cranky Buzzard wanted the recipe. Thought I would post here for all since we in the Midwest forget not everyone knows what corn pudding or scalloped corn is. I have seen it called both but think basically it's the same thing. If you want to find some var...
by Smokin Don
Tue Jan 29, 2013 05:31
Forum: Smoked pork products
Topic: Smoked Pork Butt
Replies: 9
Views: 6635

What's the going rate for an over night delivery of a pulled pork sammich from Ohio to Texas? Looks darn good from here friend! Now, about thar corn pudding, care to share? Us "suthen" folks don't have that one, and I'm really interested! :grin: Charlie Charlie I'll post in recipes,we here in the M...
by Smokin Don
Mon Jan 28, 2013 18:23
Forum: Smoked pork products
Topic: Pulled Pork Question
Replies: 13
Views: 5799

SH Ray, I just posted one on pulled pork the way I do it, no brining, no spritzing and no added liquid when I wrap in foil. I think the butt has plenty of fat in it for the moisture and I just use mustard and Cajun seasoning rubbed on, makes a good bark. I do it 3 hours at 170 deg. smoke mode then g...
by Smokin Don
Mon Jan 28, 2013 18:07
Forum: Smoked pork products
Topic: Smoked Pork Butt
Replies: 9
Views: 6635

Smoked Pork Butt

Jan 26 2013 The other day I went looking for a large beef chuck to fix but came home with a pork butt. At $1.46 a pound I couldn`t pass it up. I will freeze most of it for using in other dishes, like tacos or chili. I prefer to get one from my butcher, they have no added solutions. This one was from...
by Smokin Don
Mon Jan 28, 2013 17:51
Forum: Hyde Park
Topic: Started a BBQ and smoker blog
Replies: 8
Views: 2068

Looks good CB, I like the looks of your cedar smoke house! Smokin Don
by Smokin Don
Tue Jan 22, 2013 14:21
Forum: Offal products
Topic: Scrapple recipe
Replies: 26
Views: 17779

CB if you want a tasty modern version of scrapple try this link, the girl knows how to cook. http://cowgirlscountry.blogspot.com/200 ... apple.html
Smokin Don
by Smokin Don
Wed Jan 16, 2013 16:12
Forum: Recipes from around the world
Topic: 7 Day Pastrami
Replies: 2
Views: 4672

7 Day Pastrami

Jan 15 2013 The original recipe for this pastrami was by a guy called Habanero Smoker and was adapted some by Walleye1. Ever since I first had pastrami on rye sandwich from the Homestead Florida AFB deli back in 1960; it has been a favorite of mine. I have used a recipe for quick pastrami done from ...
by Smokin Don
Mon Jan 14, 2013 07:01
Forum: Hardware
Topic: What kind of meat grinder does everyone have?
Replies: 39
Views: 23602

Mine is a Deni and I like it. Don
by Smokin Don
Mon Jan 14, 2013 06:59
Forum: Other products
Topic: My Sauerkraut Started
Replies: 40
Views: 29119

Re: Day 4

This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal? Don the cabbage will rise so you want to put them weights on the kraut Don. You want to be sure the kraut stays under the liquid. If you can't get clean (mine are ceramic) weights on it fill a zip lock bag with w...
by Smokin Don
Sun Jan 13, 2013 16:48
Forum: Other products
Topic: My Sauerkraut Started
Replies: 40
Views: 29119

Day 4

This is my sauerkraut day 4. All raised to the top; I just wondered if the was normal?
Don

Image
by Smokin Don
Sat Jan 12, 2013 08:04
Forum: Smoked pork products
Topic: Greek Style Baby Backs
Replies: 9
Views: 6288

To answer all, with the Greek ribs I do not use any sauce at all. With a standard rib rub I serve sauce on the side if anyone wants it but I still like mine Naked, with just the rub. I have done them with sauce on for the last hour to set it some, I don't like it with sauce dripping off, but many do...
by Smokin Don
Sat Jan 12, 2013 07:53
Forum: Smoked pork products
Topic: Greek Style Baby Backs
Replies: 9
Views: 6288

Here is the recipe I followed BD. Spices are just to your taste, with fresh garlic I like at least 3 cloves on each rack, Lemon zest from one lemon on each and juice from 1 lemon on each rack. 1 or 2 Racks of Baby Back Ribs or spare ribs 2 to 3 garlic cloves or more to taste dried oregano to taste J...
by Smokin Don
Fri Jan 11, 2013 08:47
Forum: Smoked pork products
Topic: Greek Style Baby Backs
Replies: 9
Views: 6288

Greek Style Baby Backs

I was hungry for some Greek style baby backs. I don`t remember where I found the recipe but it is simple. It is just salt, pepper, garlic, oregano, lemon juice and zest. I get tired of my standard baby backs with my standard rub, Penzey`s Galena street rub. I usually do not sauce mine but serve sauc...