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Tag Archives: Barbeque

Smoked Sausage

I guess everyone knows what tomorrow is…if today was your last BBQ what would you make? Fear not though, with the help of this wonderful little chart you can still have all of your favorite barbeque cuts in a postapocalyptic world with no agriculture system.

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I know there will be no more internet so you cannot thank me for this valuable information, but I trust that all of you will print out several copies and thank me in your prayers as you cling to your automatic rifles and await the coming apocalypse.

Just in case we do make it through tomorrow, I figured I would show you how we smoked sausage.

Ingredients:

  • sausage
  • smoke

Sounds complicated huh?

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While we were smoking a pork butt, I figured we might as well make some smoked sausage since we have an abundance of the stuff right now.  We already had the smoker going as about 250 degrees and full of hickory wood.  We threw the sausage on there and let it smoke for one hour, and BAM you’re done.  Easiest recipe ever posted on a food blog.

If you want bonus pork points, you can throw it back on the smoker after you wrap it in bacon

If you want bonus pork points, you can throw it back on the smoker after you wrap it in bacon

Lastly, I would like to apologize to my family and friends if December 22nd rolls around, as you will not be receiving any holiday gifts from me this year because I spent all of the money on ammunition and canned bacon in preparation for doomsday.

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Posted by on December 20, 2012 in Pork, Snacks

 

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Spicy Pork Stuffed Peppers

I am quitting coffee right now, so I have been an absolute mess.

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Ok, maybe it’s not that bad, but I just don’t feel like doing much of anything, which is bad because we are having a dinner party on Friday(I’m making pork tenderloins) and I need to clean up the tribbles of pet fur on the floor and nose art on the windows.  Did I just make a Star Trek joke? Sh*t yeah I did!

You.....are.....not very....funny

You…..are…..not very….funny

Are we ready for a pork recipe?  Ok, then you better beam me up some:

  • Delicious ground pork- 2lbs
  • 1TB Liquid smoke
  • 3TB Fennel
  • 5 cloves of garlic- finely chopped
  • one small onion- also chopped
  • 1TB ground sage
  • 1TB crushed red pepper.
  • 4 large bell peppers.
  • Hickory wood

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Soak your wood chunks in water for at least an hour before you start cooking.  Prep your pork by mixing in all of the spices and give it a generous amount of salt and pepper.  The spice mixture is kind of sausagey because of the fennel, so it has some heat but it is not too aggressive.  Go start-up your coals so they have time to heat up while you finish your food prep.  Make an even med-high heat fire with lots of wood for smoke.

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Now, cut the tops off your peppers and scoop the guts out.  If the little f*ckers don’t want to standup straight like mine then cut a very small amount off the bottom to create a flat surface, be careful not to cut too deep though, or else all that yummy pork fat will not stay in the pepper.

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Cook these in your dutch oven with the lid off for about 45 minutes, so they get a nice hickory smoke, then put the lid on and cook for another 35-45 minutes or until the pork reaches about 150-160.  I like to pull mine off at 150, because they continue to cook as they rest a bit.  I always think that the lid to my dutch oven is cool enough to pick up with my bare hands, as I instinctively pick up all other pot lids in my house without worrying, so I keep burning my fingers.  I will be able to pursue a career as a bank robber now, as I am sure I will soon have no fingerprints.

True love, thy name is Kabocha!

True love, thy name is Kabocha!

I did not feel that BBQ sauce was appropriate here, since they taste a bit like hot Italian sausage (insert inappropriate joke here), I drizzled with a bit of aged smoked balsamic from our local oil/vinegar store and served next to mashed kabocha squash, which is, in fact, the best squash on the planet.

Also for those of you who don’t know, Primal Smoke made it to the final round of a “best paleo blogger contest.”  I will give you more details once I start working on my recipes!

paleocontest_-sousvide_txbarorgnaics1

 
2 Comments

Posted by on December 19, 2012 in Pork

 

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Holiday Survival Kit

Are you sick of suffering through your family’s holiday parties with nothing to eat? Does your stomach turn at the thought of the impending carb-fest? Do you watch in disgust as your loved ones put out plates of bread-boat dip, chex mix, cookies, cakes, chips, and crackers with balls of some strange substance resembling cheese? Well fear not health conscious citizen! Now you can bring Primal Smokes new Holiday Survival Kit, available today for just three easy payments of $29.95.

Tell you in-laws to shove that stuffing where it really belongs!

Tell you in-laws to shove that stuffing where it really belongs!

 
5 Comments

Posted by on December 12, 2012 in Random

 

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Smoked Deer Jerky

Do you want to know why I hate the rain? It drives my little fur babies inside where they just sit around and look depressed in between random bouts of tearing up the house.  If I put on Animal Planet the big one is fine, but the munchkin hasn’t quite caught on to watching TV just yet.  I know, I am a terrible parent letting them watch TV all day.

Alas, not Caeser Milan again!

Alas, not Caesar Milan again!

While they have been busy driving me crazy I was making smoked jerky.  My spoiled yuppie dogs would not even eat any raw venison.  If there is anything a dog should like it is freshly killed wild game, but no.  They wanted the nicely seasoned and cooked chicken thighs that were sitting on the counter for lunch.  Spoiled little monsters.  To keep the puppy entertained I just throw a lemon on the floor, which you can see here .  I am not sure if that is for the her entertainment or mine, but this went on for a solid hour before she got bored.  The lemon is like crack to her, she knows it will make her suffer, but she just can’t stay away.

Why do you torture me ma?

Why do you torture me ma?

If you want to make them feel better, you can of course share some deer jerky with them, but first you have to make it.  So, get some mesquite wood soaking and your BBQ set to 175, only use about 1/4 of a chimney full of briquettes.  You want to cook on very very low indirect heat here, because you are just trying to dry the meat, not cook it.  Remember, because the meat is still technically raw, you will want to store your jerky in the fridge.  You don’t have to use deer, any small beef roast or cut of steak will work too, I have not tried this with poultry yet though.

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Cut your meat into thin slices, about 1/4 inch thick, it really helps if the meat is slightly frozen.  Put your slices in a bowl with a marinade made from

  • 2 cups water
  • 2 TB Worcestershire sauce (optional, you can add more salt to the marinade if omitting)
  • 1 TB honey
  • 3/4 TB – 1TB salt
  • 1 TB BBQ rub

Add extra water if needed to cover the meat.  This recipe makes enough marinade for up to 2lbs of meat.  Let it soak up the awesome juice for 1-2 hours, then discard the marinade.  Cover your cooking grate with tin foil and then poke some holes in it to let the smoke through.  This is just a precautionary measure, but I was worried about some of the smaller pieces falling through the grates as they shrunk up a bit.  It is part redneck ingenuity, part BBQ genius.

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The setup

You only need to add smoke in at the beginning, since meat this small cannot continue to pick up smoke flavor through the whole drying process.  Leave the strips on there until they start to look dry and brittle, ours took about 1 hour and 50 minutes.  If you need to add more charcoal, remember to add lit briquettes, as the ones in the smoker will not be hot enough to light them.

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After you are done, let it cool for an hour or so and then dig in.

 
2 Comments

Posted by on December 10, 2012 in Barbeque, Game, Snacks

 

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Korean Marinated Baby Backs

I have been such a busy little bee this week, and what is even funnier is that a weeks’ worth of work is all going in to one meal.  Earlier in the week I roasted whole chickens because I needed the carcasses to make broth.  Then I butchered a deer leg into a few roasts and some stew meat.  Finally it is time to throw the whole thing together with some veggies in a big pot of chili-gasm.  Anyone who has ever had my chili is ruined for life, and can no longer stomach the inferior taste of other mediocre chili.  Do you want to experience heaven in a bowl?  Well you can, because I am nice enough to share.

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Bambi

 

I also butchered myself once or twice

I also butchered myself once or twice

Now, I have been meaning to share this recipe for a while, but with two other rib recipes up, I did not want you to think I was a one trick pony; besides…I just didn’t feel like it, so sue me.  This is an incredible non-traditional baby back rib recipe for those of you who are sick of the same old BBQ.  I don’t know why you ever would be, but hey it could happen in some bizzare fantasy land.

korean ribs

Instead of a dry rub, you marinate these ribs for about 24 hours or at least overnight.  For every two slabs of baby backs you will need:

  • 4 cloves garlic
  • 2 tablespoons sesame seeds
  • Juice of one lime
  • 4 tB rice wine vinegar, sherry, or dry white wine
  • ½ cup liquid aminos (or soy sauce alternative)
  • 2TB water
  • 3TB honey
  • 2TB siracha
  • One small grated root of fresh ginger
  • ¼ cup chopped green onions. I used the white parts only and saved the tops for garnishing

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Mix this all together and divide it up between the two slabs of ribs and let them soak.  Remove any chunks from the marinade before cooking.  Now, you CAN cook these indoors if you want to, but whatever you do, do not under any circumstances ever boil or steam roast your effing ribs.  Why do we boil bones? Well…to make stock of course, meaning that the flavor ends up in the water and not the meat.  If you love your family you will not serve them boiled ribs.  Just in case you are a new reader, I want to remind you that any grill can be turned into a smoker, except maybe one of those indoor George Foreman contraptions.

Pork Porn

Pork Porn

We experimented with a new method this time, the smoke-and-sear.  Basically, once you wrap your ribs in tin-foil they are done smoking, so you can finish them up over a hot grill in tightly sealed foil for 20-30 minutes, or you can throw them back on the smoker for a couple more hours.  It is up to you to find a method that you prefer.

In case you forgot, we like to cook the ribs between 250-275F, using cherry wood this time, until the ribs reach an internal temp of 170F

Like so...

Like so…

Then we wrap them up in tinfoil and continue to cook them until they reach 190F and feel like they are starting to pull apart from the bone a little.  Here is a more in depth description of rib technique

These seriously rocked my world

These seriously rocked my world

These ribs are infused with a kick ass Korean BBQ flavor and drizzled with a siracha-honey sauce, which is optional but please don’t skip it!

  • 3TB honey
  • 3TB siracha
  • 1TB sesame oil
  • and of course the rest of your green onions for sprinkling

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Want to know what else I have been up to this week? Paleo-fied peanut butter balls, my all time holiday favorite remade with no sugar, almond butter, and home-made chocolate.  Maybe I will share the recipe, or maybe I will just hoard all my dessert recipes so my friends and family are at my mercy, I havent decided yet.

These did not last very long in my house

These did not last very long in my house

 
2 Comments

Posted by on December 7, 2012 in Pork

 

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Dirty South Clam Chowder

I have some serious anger issues this week, every time I sit down to write it just turns into some pissed off rant about how I am sick of hearing about the health problems of people who do nothing to be healthy.  Yep, that’s right, everyone from back home has serious health problems and when they wash down fast food dinner with a few vodka-redbulls I lose all sympathy.  See, there I go again.  I think I need to just stop talking to people, people make my angry.  I wish I could say that my dogs make me happy today…but it has been non-stop Wrestlemania in my house lately as well.  The champion, weighing in at 100lbs, Captain Kirk; The contender, 30lbs of fury, Sonya Blaze.  Fight!

You know what makes me feel better after a long day of being pissed off at the world? Well…chocolate mostly, but a nice hearty bowl of soup helps too.  New England and Manhattan have their clam chowders…now we have ours.  A spicy, smokey chowder that is full of fall veggies and friggin awesomeness.

You will need:

  • A can of coconut milk
  • 2 cups bone broth
  • One tablespoon hickory liquid smoke
  • 1lb of shrimp
  • about 2 dozen clams
  • ¼ cup of butter or coconut oil
  • One bunch kale
  • 3 medium sweet potatoes
  • ¼ cup BBQ rub
  • 3 cloves garlic
  • And a big ass mirepoix( celery, carrots, and onion)

Please don’t ask me to measure that stuff, it was about one bunch celery, 5 carrots, and an onion….it doesn’t have to be perfect…just wing it and chop everything up real well.  I am a “kitchen sink” cook, so I throw in everything I have (except the kitchen sink).  Have turnips lying around, some fresh scallops,chard instead of kale? Great use those.

Ok, no dual-zone fire today, just fire up the whole grill and get it nice and hot.  We are grilling with our dutch oven, so I wrapped the bottom in tin foil to help prevent those lovely soot stains.  Throw all of your veggies in with your fat and let them sauté over direct heat in any covered grill friendly pan (or on the stove if you want to cut corners…I won’t judge). Add a little bit of your broth for moisture as needed.

Throw your clams on the other side of the grill in a small pan with a little water and heat them until they just pop open.  They don’t need to be cooked through 100% because they will finish in the soup.  If you have never cooked clams before, remember to throw out the ones that are open before you cook them and ones that do not open from cooking, it means they might have died.  If you don’t do this you will make me very angry…and you wouldn’t like me when I am angry…

Hulk Smash!

Ok…just kidding.  Anyways, once your clams are done, add your liquids into the pot along with your BBQ rub.  I used a blend of Dizzy Pig Swamp Venom  (very spicy) and Old Bay.  Cover your pot and let everything simmer while you go inside and prep your meat.

Get the clams out of their shells, and get the skin and tails off of your shrimp.  This sounds easy, but it takes time to peel shrimp…this will give your soup time to simmer.  This helps break down some of the starch in the sweet taters and it thickens your soup without having to add any mystery thickening powders.  Add your seafood back into the pot and let it simmer for another 20 minutes or until all the veggies appear cooked and the shrimp turn opaque.  Adjust your seasoning to taste before serving and enjoy!

Holy crap that was delicious.

 
3 Comments

Posted by on November 28, 2012 in Seafood, Soups

 

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Our Best Beef Brisket

As everyone starts to get ready for the holidays, I can’t stop thinking about different ways to incorporate more BBQ into our family traditions.  Hell, who says I can’t have ham for thanksgiving with bacon -pumpkin pie for dessert?  And for Christmas….don’t even get me started.

Away in a manger no ham for a bed, our little boy bacon lay down his sweet head

Now, onto the brisket… It is often referred to as the “Holy Grail” of barbeque.  It is a tough cut of meat, that is fatty and gristly, not to mention finicky as hell to cook.  There is a significant amount of collagen in this cut of meat, so it requires a lot cooking to break it down and make it tender.  It is a sad day of smoking when you have to throw out a $120 piece of beef because you messed up.  Luckily, we have already made those mistakes in our quest to cook the perfect brisket, so you wont have to.

You will need:

  • A beef brisket
  • A meat injector
  • Beef stock or broth
  • A foil pan and tinfoil
  • A cooler
  • An old blanket

Derek’s instruction for brisket are as follows(don’t blame me if he rambles a lot):

You ideally want a full “packer” brisket, meaning it includes both the “flat” and the “point”.  You can look it up on the internet to see what I mean.    Purchase at least a USDA Choice cut, if you can find wagyu that is probably the best, brisket is not easy to get from a farmer, as most of them grind it up into chuck.  Many stores do not sell full packer briskets and you might be stuck with just a flat….that is ok though and you can still make delicious brisket.  If you are luck enough to have local butchers like we do, they can probably order you whatever cut you want.  My best brisket has been only a flat, which is what we did here.  Make sure to get an “untrimmed” cut, don’t get one of these pre trimmed cuts where they cut off all the fat.  Take the brisket out and trim the fat off the bottom, leaving only a thin layer of fat.   Any large excess chunks of fat trim off, hey not all cows have time to crossfit, sometimes they need a little help getting rid of their fat, that’s where you come in. 

You do not have to spend a lot of money on one of these, you can get one for about 5$

Next put the brisket in a large aluminum pan (one that fits in your cooker) and inject the brisket with beef stock.  One injection every square inch should do.  People use all kinds of different injections, but I stick with beef stock or broth.  It doesn’t change the flavor of the meat and keeps it moist.   Next, pat down the brisket with a paper towel and apply the rub.  The rub I use is as follows:

  • ¼ coarse ground black pepper
  • ¼ cup paprika
  • 3 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder (don’t be afraid to go with a little more)
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne pepper

Don’t forget your apron!

I use a very similar rub for pork products, but put more extra black pepper in…it complements the beef.   A lot of people leave this in the fridge over night, but I don’t see any reason to.  Leave the meat in the pan out and allow it to come to room temp.

Prep your cooker for 275-300 degrees.  I recently switched to apple wood for the majority of my cooking and love it.  Especially since it has ties to Washington state (because Derek thinks that it is the only place on the planet where apple trees grow).  Traditional brisket is mesquite smoked…it is your choice.  If you can only get your cooker to 225 plan on more time.  Brisket is better to get done early and let it rest for longer than take it off and cut in right away, and remember, the meat will continue to cook itself while it rests. 

Insert the probe of your digital thermometer and put the brisket on uncovered in the pan.   Once the brisket reaches 160, depending on size this could be from 3-5 hours, take it off,  spoon the juices over the top of the brisket and wrap the pan closed tight with aluminum foil.  Put it back on and check it in two hours.  When the temp is 205 on the brisket take it off.

Once you check the temp, and it is good, seal the brisket back up in the aluminum pan, wrap it in a blanket and place it in a cooler.  Yes, I said a blanket, like the kind you sleep with, just don’t use the one off of your bed unless you want it to smell like beef.  Hey, it might make for good beefy dreams, up to you.  Let it sit for about two hours all snuggled up in the cooler.  Take it out and tent it with foil on your cutting board while you separate the fat from the juice in the pan.  You can do this with a fat separator or just by putting a bowl of the delicious meat juice in the freezer until the fat on top solidifies enough to scrape it off. Next, thinly slice the brisket, make sure you cut perpendicular to the grain. 

Smoke rings make me happy

Let your brisket slices take a quick bath in the pan juices and serve with your favorite bbq sauce.

 
2 Comments

Posted by on November 14, 2012 in Beef

 

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