I had cut the point from a brisket in my prior post, PWE Pastrami. I wanted to make burnt ends out of it and wanted to try something different. I decided to do Creole Burnt Ends. That meant I needed Creole Seasonings. Continue reading Creole Seasoning
I love pastrami. It has a nice smoke/salt balance that just makes the best sandwiches. So, it was a must to make my own. Welcome to PWE Pastrami. Continue reading PWE Pastrami
She Who Must Be Obeyed came home with a 1 kilogram (2 pound) boneless, skinless turkey breast. This particular cut of meat is tough to cook. If you dry roast it, it gets an unpleasant dry surface and the meat can get tough. Continue reading Crockpot Turkey Breast
Some very kind friends in Montana invited my friend and me for golf and a football game. They spoiled us rotten in many ways including a great and different dinner!
They layered bratwurst and vegetables in a milk can, added beer and heated it over a propane burner. Then the contents were dumped into a clean cooler and everyone helped themselves.
This made a really great meal. All the vegetables were fully cooked but still had a great firm texture. There was a great flavour that spread through all.
I will have to investigate this and try it myself. Now I just have to persuade She Who Must Be Obeyed that I need a milk can.
The Old Fat Guy
In my last post I made a version of Piri Piri Wings for a friend who can’t eat garlic or onion. When guests come over, can really serve them only one variety of wing appetizer? I guess you could but who would want to. So, I did a version of Salt and Pepper Wings that used the same garlic infusion as the Piri Piri Wings. Continue reading Lloyd’s Salt and Pepper Wings
When some friends came to visit, I had a bit of a challenge. One of them can’t eat onions or garlic. They could eat an oil infusion of garlic or onion but not the vegetable itself. I decided to try some Piri Piri Wings. Normally, Piri Piri Wings have a strong garlic hit so I would have to get creative. Continue reading Lloyd’s Piri Piri Wings
I had friends coming in for dinner. Normally, I would spend a couple of days of angst deciding what to cook for them. My friends solved the problem by requesting a double smoked ham. Problem solved! Continue reading Double Smoked Apple Maple Ham
I had some of my meagre crop of jalapeños left that needed to be used. I love pepper jelly with a smear of brie on a cracker. It was time to make Golden Pepper Jelly. Continue reading Golden Pepper Jelly
In my post of Honey Loin Hams I mentioned that I had bought a couple of full pork loins to make some smoked goods for my brother and his family. In this post, I will be making 3 different kinds of back bacon. For my American readers, you call this Canadian bacon although Canadians don’t. Continue reading Back (Canadian) Bacon 3 Ways