I got a coupon that gave me a discount on cheese. With that coupon, it only cost me a portion of the national debt to buy some. Continue reading Time To Smoke Cheese!
There was a sale on Sirloin Tip Roasts at the supermarket. It is not exactly the tenderest cut of beef but if slow cooked to no more than medium, is quite tasty. By the way, here is an example of survival. I like my beef cooked to medium rare. She Who Must Be Obeyed likes medium. A smart husband cooks to medium to survive. Continue reading Smoked Sirloin Tip Roast, Canadian Rockies Smoking
Sometimes you just need a smokey, gooey barbecued chicken. This was one of those times. Continue reading Pecan Honey Barbecued Chicken, MMMM Good
The cost of wild salmon is very high these days. So, when the local supermarket had a sale on frozen pink salmon fillets for less than a king’s ransom, I bought some and made smoked salmon. Continue reading Smoked Salmon, Experimenting
If you have a way of cold smoking, a real treat is smoked cheese. You can use any relatively firm cheese and it isn’t complicated. Continue reading Smoked Cheddar
I have blogged a lot about how easy it is to cook good food. However, some projects require time and effort. The results are usually worth it and I have fun in the process. Back bacon is one of those projects. Continue reading Molasses Back (Canadian) Bacon
This is a special occasion dinner for She Who Must Be Obeyed and me. It is like smoked salmon but sweet and peppery. I knock most of the peppercorns off before eating. They give a nice flavour to the salmon but that much pepper is hard on a fat old guy’s constitution.
The missus leaves them on but she is tougher than me.
I have posted how I prepared the dish in my smoker at Smoking Meat Forums. The link is:
You can also make it in your barbecue by cooking it over indirect heat with wood chips in a smoker box or soaked and sprinkled over the coals or burners. If you use a barbecue, it will take a lot less time and won’t be as smoky.
You can also make it in the oven by matching the temperatures I used in the smoker. It will still have a nice flavour from the brine, honey and peppers but the lovely smokiness will be missing.
The Old Fat Guy
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.
It uses regular spareribs and cures them like you would ham or bacon. The ribs are cured by putting them in a brine recipe that includes curing salts. These are also known as pink salt, Instacure 1, Prague Powder 1 and several other names. The main thing is to make sure it is 93.75% salt and 6.25% sodium nitrite. Too much or too little is bad for your health so use the exact amount in the recipe.
I posted a detailed process of how I prepared these in Smoking Meat Forums and the link is:
I used a smoker but you could make this in the oven and get almost as good a result. Just put the ribs in the oven at the temperatures noted in the recipe instead of the smoker.
You have to try these. They are sweet, salty, tender and just so good. Make sure you let your guests know they are pink like ham because they are cured and not because they are under cooked and enjoy!
The Old Fat Guy
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. The link is:
It looks complicated but all you really do is cube some pork, season it, grind it, stuff it and smoke it. If you don’t have a smoker, you can make it by putting it in a 180 F oven instead of the smoker. It will be good but that smoke flavour really adds to it.
The Old Fat Guy
This dish is not technically a ham. A ham comes from the shank portion. However it tastes, looks and cooks like a ham.
I was in the supermarket and they had an uncooked smoked pork shoulder on sale for a really good price. Normally, they are obscenely expensive but then they will go on sale for an
incredible price. I think it is because most people don’t know what to do with them.
I had intended to smoke it as I have never done one in the smoker before. However, She Who Must Be Obeyed wanted me to make it this way. She has the ability to persuade so I did so.
I posted the process on the Smoking Meat Forums and the process is at there at this link:
I really like this recipe and I highly recommend it. However, it must be served with scalloped potatoes (I will post my method for making them tomorrow). I don’t make the rules, I just follow them.
The Old Fat Guy