My brother, my niece and their families gave me a package of Cabela’s Open Season Spice Blends for Christmas. Continue reading Cabela’s Open Season Jamaican Island Rum Seasoning
It is the weekend before Christmas and She Who Must Be Obeyed wanted glazed back ribs I normally do a maple glaze but I was out of maple syrup. Going into town on the weekend before Christmas is scarier than a mother in law so it was time to improvise. I like an
occasional enhanced soda pop this time of year so I decided to make Rum and Coke Ribs. Continue reading Rum and Coke Ribs, A Christmas Season Experiment
I usually make my breakfast sausage with a recipe from the Smoking Meats Forum. Pops is a legend there and has inspired many great dishes. His sausage recipe is at this link:
However, I was recently given a box of Hi Mountain Original Mountain Man Sausage Seasonings. Continue reading Mountain Man Sausage
We found a 750 gram (2 pound) boneless pork rib roast on sale at our local supermarket. She Who Must Be Obeyed said she wanted roast potatoes with gravy. This raised several problems:
• A pork rib roast has very little fat.
• Roast potatoes require fat to brown up.
• Gravy requires drippings to make a great gravy flavour. Continue reading Pork Roast and Roast Potatoes. How Long Does a Good Meal Take?
This is a recipe that was inspired by several postings on Smoking Meat Forums. It is spareribs cured like bacon and glazed like ham to make Bacon On A Stick. It has the great texture of ribs, the wonderful taste of bacon and the sweet crust of ham. Who could ask for more! Well, actually, everyone asks for more of these. Continue reading Bacon on a Stick
I love smoked cured sausage but it is so high in fat. At least the stuff I make myself is a little lower in salt and fat.
Andouille is made in different ways in countries around the world. My recipe is based on a Cajun style adjusted for my mild Canadian taste buds. It is moderately spicy with a nice onion, garlic finish.
If you would like to see more details on how I made it, you can seem my post on the Smoking Meat Forums. Continue reading Canadian Andouille
This was originally posted on November 22, 2013. It is being reposted due to a catastrophic back up failure by my web host.
This dish is not technically a ham. A ham comes from the shank portion. However it tastes, looks and cooks like a ham. Continue reading Smoked Picnic Shoulder
This was originally posted on November 17, 2013. It is being reposted due to a catastrophic back up failure by my web host.
I love homemade soup. I make it with ingredients I have on hand and it always makes canned soup seem like seawater. Most commercial soups rely on salt to bump the flavour. I found I was out of soup so I started making a batch. This is what turned out. Continue reading Garlic Sausage Soup
This was originally posted on November 15, 2013 and is reposted due to a catastrophic crash of my site.
I am rapidly learning that something you make yourself tastes better and has the advantage of you controlling the ingredients. I made bratwurst but I used chicken and pork to lighten it up a bit. You need a grinder and something to stuff the sausage casings to make this. I do have a KitchenAid mixer with a grinder attachment and stuffing tubes. In my early attempt to make sausage, I found the
KitchenAid does a decent job of grinding meat. However, trying to use it to stuff casings is like getting a root canal from a proctologist. If you are going to make sausage, get a dedicated sausage stuffer. Continue reading Passing Wind Estates Bratwurst, The First Post