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Tag Archives: pork

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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2 Comments

Posted by on December 20, 2012 in Pork, 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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