Thursday, December 29, 2011
Whole Hog Christmas 2011.
Great Christmas this year. Briskets for my work lunch, hams for my family dinner, and a whole hog just for me. ty Lord.
Monday, December 19, 2011
Friday, December 2, 2011
Rihanna - We Found Love in a Hopeless Place...
Yellow diamonds in the light
And we’re standing side by side
As your shadow crosses mine
What it takes to come alive
It’s the way I’m feeling I just can’t deny
But I’ve gotta let it go
We found love in a hopeless place
We found love in a hopeless place
We found love in a hopeless place
We found love in a hopeless place
Shine a light through an open door
Love and life I will divide
Turn away cause I need you more
Feel the heartbeat in my mind
It’s the way I’m feeling I just can’t deny
But I’ve gotta let it go
We found love in a hopeless place
We found love in a hopeless place
We found love in a hopeless place
We found love in a hopeless place
Tuesday, November 29, 2011
Ever tried a ham cooked on a rotisserie?
received a great e-mail from my cousin in Ohio.
asking me about her grandfather's "back in the day" ham spit recipe.
really funny because we are doing a whole hog for christmas.
and i'm wanting to turn my bbq business into a whole hog bbq specialty.
thank you Denise, now i want to rotisserie a whole hog.
nothin better.
Wish you and all your family a Super "Hog Cookin" Christmas!!!
http://www.smokingmeatforums.com/t/77621/my-first-ham-wow
Place the ham on your rotisserie spit and place on the grill over a medium to low heat. Cook for about 13 minutes per pound or about 1 hour for a 5 pound ham. Meanwhile combine the honey, lemon juice, cinnamon and cloves. When the internal temperature reaches about 150 degrees F begin brushing the honey mixture over the surface of the ham. Once it is well coated start sprinkling the sugar over the ham. You want to get an even coating. Close lid and continue roasting until the sugar has started to turn brown and you can no longer see the sugar crystals. Turn off the heat, but leave the rotisserie running for 10 minutes to allow the sugar to set. Carefully remove ham from grill and rotisserie. Carve and serve.
Honey-Glazed Ham
asking me about her grandfather's "back in the day" ham spit recipe.
really funny because we are doing a whole hog for christmas.
and i'm wanting to turn my bbq business into a whole hog bbq specialty.
thank you Denise, now i want to rotisserie a whole hog.
nothin better.
Wish you and all your family a Super "Hog Cookin" Christmas!!!
http://www.smokingmeatforums.com/t/77621/my-first-ham-wow
Place the ham on your rotisserie spit and place on the grill over a medium to low heat. Cook for about 13 minutes per pound or about 1 hour for a 5 pound ham. Meanwhile combine the honey, lemon juice, cinnamon and cloves. When the internal temperature reaches about 150 degrees F begin brushing the honey mixture over the surface of the ham. Once it is well coated start sprinkling the sugar over the ham. You want to get an even coating. Close lid and continue roasting until the sugar has started to turn brown and you can no longer see the sugar crystals. Turn off the heat, but leave the rotisserie running for 10 minutes to allow the sugar to set. Carefully remove ham from grill and rotisserie. Carve and serve.
- 1 5-pound ham, fully cooked
- 1/2 cup honey
- 1/2 cup sugar
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
Honey-Glazed Ham
From: The Ultimate Rotisserie Cookbook by Diane Phillips
(Harvard Common Press; October 2002; ISBN: 1558322337; PB)
Cookbook Heaven @ Recipelink.com
Every year the purveyors of spiral sliced ham run advertisements that make your mouth water. Including beauty shots of a glistening ham with a crackly coating. Your rotisserie can help you to achieve the same crispy coating, and for a lot less than that ham from the store. Basting with a combination of honey and raw sugar during the last 30 minutes of cooking time will give you that delicious, crunchy glaze.
Servings 8
• One 5-pound fully cooked boneless or bone in ham
• Spiced Honey Glaze:
• 1/2 cup honey
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup raw sugar crystals
1. Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.
2. While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
3. About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze. Then sprinkle the sugar crystals evenly over the glaze. Restart the machine and continue roasting.
4. Remove the ham from the spit rod, being careful not to knock off any of the crust. Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.
- 5 lbs fully cooked boneless ham or 5 lbs bone in ham
- 1/2 cup honey
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup raw sugar
Load the ham onto the spit rod assembly and roast until an instant-read thermometer inserted into the thickest part of the ham registers 160 degrees, about 13 minutes per pound.
While the ham is cooking, combine the glaze ingredients in a small bowl and stir until smooth.
About 30 minutes before the ham is done, stop the machine and brush the ham with the honey glaze.
Then sprinkle the sugar crystals evenly over the glaze.
Restart the machine and continue roasting.
Remove the ham from the spit rod, being careful not to knock off any of the crust.
Cover loosely with aluminum foil and allow it to rest for 10 minutes before carving.
Tuesday, November 22, 2011
Mark 10:42-45
42But Jesus called them to him, and saith unto them, Ye know that they which are accounted to rule over the Gentiles exercise lordship over them; and their great ones exercise authority upon them. 43But so shall it not be among you: but whosoever will be great among you, shall be your minister:
44And whosoever of you will be the chiefest, shall be servant of all.
45For even the Son of man came not to be ministered unto, but to minister, and to give his life a ransom for many.
44And whosoever of you will be the chiefest, shall be servant of all.
45For even the Son of man came not to be ministered unto, but to minister, and to give his life a ransom for many.
Wednesday, November 16, 2011
Texas Friend Jeff Wyatt of Redneck Cooker BBQ Team has a new tasty brisket rub. "BRISKET #1"
Jeff Wyatt is the head cook behind Redneck Cooker BBQ team. Specializing in brisket, ribs and chicken Redneck Cooker has won many awards with his very own recipes. These recipes as well as techniques are also taught in Jeff's BBQ cooking classes. From hot and fast cooking to plating and presentation. Redneck Cooker can help you bring the very best out of your bbq.
He also offer's catering for small to large events. They offer both on and off site catering. Your guests will be amazed at seeing their bbq being cooked and served from their professional competition bbq pits. The next time you want to have an office party, celebrate the holidays, or just have a great party at your home consider professional catering by your "Redneck Cooker"!
254-396-6797
Glen Rose TX.
254-396-6797
Glen Rose TX.
Link to Redneck Cooker website HERE.
Saturday, November 12, 2011
Thursday, November 10, 2011
Smoke Your Thanksgiving Turkey HowtoBBQright.com Newsletter Thursday, November 10, 2011
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HowtoBBQright.com| killerhogs.com| My BBQ Blog |
Howtobbqright.com •Malcom Reed •Killer Hogs BBQ Team• malcom@killerhogs.com |
Malcom Reed
Killer Hogs BBQ
PO Box 4267
Southaven, MS 38671
Thursday, November 3, 2011
Big Mista's BBQ Weeknight Gumbo recipe...
Here’s an easy recipe if you have a stocked pantry and freezer. You did stock your pantry and freezer like I told you in my earlier posts, right? (If you didn’t go back and read those posts right now. I’ll wait. Really. Go read them. *tapping foot* You’re back already? Let’s continue.)
Gumbo is one of those dishes that most people think you only get once a year because it takes hours to make. Wrong. I’m going to clear up the “mystery” of Gumbo right now.
Ingredients:
6 boneless, skinless chicken thighs, diced (these get a lot of miles in my kitchen)
1 lb polish sausage or hot links, sliced
1 1/2 lbs shrimp (I used frozen pre cooked shrimp to save time)
1 cup + 1tbsp cooking oil
1 cup flour
2 quarts chicken stock or broth (In a pinch you can use chicken buillion and water)
2 tbsp salt
2 tbsp black pepper
2 tbsp red pepper (I like it spicy. You can cut back on this if you like but you do need some.)
2 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp Gumbo Filé (Should be in the spice section or the “ethnic” section)
1 onion, chopped
1 bell pepper,chopped
1 tbsp garlic, minced
1 lb polish sausage or hot links, sliced
1 1/2 lbs shrimp (I used frozen pre cooked shrimp to save time)
1 cup + 1tbsp cooking oil
1 cup flour
2 quarts chicken stock or broth (In a pinch you can use chicken buillion and water)
2 tbsp salt
2 tbsp black pepper
2 tbsp red pepper (I like it spicy. You can cut back on this if you like but you do need some.)
2 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp Gumbo Filé (Should be in the spice section or the “ethnic” section)
1 onion, chopped
1 bell pepper,chopped
1 tbsp garlic, minced
Season the chicken with salt and pepper. Add 1 tbsp cooking oil to a hot dutch oven or stock pot. Saute the chicken in the pot until just done. Remove chicken and all dripping. Add the sausage and cook until the slices start to get a little crispy on the outside. Remove the sausage but leave the drippings. Add the onions to the pot and saute in the sausage drippings. Remove the onion but leave the drippings.
Now we make the roux. Roux is basically flour cooked in oil it is essential to Gumbo and other Cajun and Creole dishes. Add the 1 cup of oil. When it is hot, lower the heat to medium-low and slowly sprinkle in the flour, stirring constantly. When all of the flour is in, keep cooking until the roux get to the desired color. For this particular Gumbo, I went with a blonde color. The lighter the roux, the more thickening power it has. Darker roux add more of a nuttier flavor.
When the roux reaches the color you like, add the onion, bell pepper and garlic. Continue stirring. Next add the chicken stock or broth. Mix well. Next, add everything that is left except the shrimp, the Filé and the rice. Stir and let it simmer for about 15 minutes. Taste and adjust seasoning. Start cooking your rice now.
When the rice is almost done, add the shrimp and the Filé. Stir. Two minutes should cook the shrimp. Serve in a bowl with rice. Eat.
Now you have Gumbo as often as you like! Impress you friends and family.
Enjoy!
Derrick Riches Top Ten Brisket Rub Recipes... bbq.about.com
Best Odds Brisket Rub
- 1/2 cup paprika
- 1/3 cup brown sugar
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 2 tablespoons oregano
- 2 tablespoons salt
Texas-Style Brisket Rub
- 5 tablespoons paprika
- 3 tablespoons salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon dried parsley
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/4 teaspoon hot chili powder
Brisket Brown Sugar Rub
- 1/3 cup brown sugar
- 1/3 cup salt (coarse salt works best)
- 1/3 cup paprika
- 1/3 cup chili powder (choose a hot or mild powder depending on your tastes)
- 1/3 cup ground black pepper
Kevi's Buckin' Beef Rub
- 1/2 cup chili powder
- 1 tablespoon garlic powder
- 3 teaspoons black pepper
- 1 teaspoon cayenne pepper
Barbecue Brisket Rub
- 1/4 cup kosher or coarse salt
- 1 tablespoon black pepper, ground
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons oregano leaves, dried
- 2 teaspoons granulated garlic
- 1 teaspoon ground cumin
Chipotle Dry Rub
- 2 dried chipotle peppers (use 3 to heat it up a little)
- 3 tablespoons black pepper
- 2 tablespoons dried oregano
- 1 tablespoon dried cilantro leaves
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground dry orange peel
Chili Wet Rub
- 1/4 cup hot chili powder
- 2 tablespoons salt
- 1 tablespoon lemon juice
- 1 tablespoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon fresh ground pepper
Southwestern Wet Rub for Brisket
- 3 tablespoon brown sugar
- 2 tablespoon cayenne
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic crushed
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon Tabasco
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon cumin
Chili Pepper Rub for Brisket
- 1 cup brown sugar
- 1 green chili finely chopped
- 1/2 cup chili powder
- 1 tablespoon cayenne
- ground black pepper
Watch your eyes Rub
- 1/2 cup paprika
- 1/4 cup black pepper
- 1/4 cup sugar
- 3 tablespoons salt
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon cayenne
bbq.about.com bbq's & grilling website HERE.
Wednesday, November 2, 2011
Texas Monthly "baking a Pecan Pie" by Andrea Valdez...
In Texas, a Thanksgiving spread without pecan pie is like Willie without Trigger. “People just expect it,” says Bud “the Pieman” Royer, whose restaurant, Royers Round Top Cafe, in Round Top, ships thousands of pies across the nation during the holidays. “It brings back memories of Grandma baking pecan pie in her kitchen.” But more important than nostalgia, serving the dessert is a matter of Texas pride—the pecan is, after all, our state tree. After you pick and shell your pecans, whip up Royer’s favorite pecan pie, courtesy of former Houston Chronicle food editor Ann Criswell, whose recipe appeared in Texas the Beautiful Cookbook. “We like her recipe because she doesn’t use dark syrup, which means it doesn’t have that heavy molasses taste,” he says.
Dough: 5 cups white flour; 2 cups minus 3 tablespoons Crisco; 1/2 cup water; 1/4 teaspoon salt
Filling: 1/3 cup butter; 1 cup white sugar; 1 cup light corn syrup; 4 eggs; 1 teaspoon salt; 1 tablespoon vanilla extract; 1 1/2 cups pecan halves
1. “The key to a great pie is great crust,” says Royer. Dissolve the salt in the water. Set aside. Using two forks, your hands, or, if you’re a kitchen gadget fanatic, a dough blender, cut the shortening into the flour until the mixture is crumbly. Add the salt water and mix until the dough pulls cleanly away from your hands (if needed, add a tablespoon or two of flour). This recipe makes three 10-inch crusts; leave out your working dough and put the other two in the freezer for later use.
2. Clear some counter space and lightly dust the surface, a rolling pin, the dough, and your hands with flour. Applying even pressure, roll out the dough with a back-and-forth motion. Give it a half turn, and repeat the process until it’s roughly 1/8 inch thick. Dust the dough, and fold it in half twice, so it forms a wedge. Place the crust in a 10-inch pie pan, and unfold it.
3. Some people crimp the crust using fork tines, but Royer simply pinches the dough between his fingers. “This is homemade, which means it doesn’t have to be perfect,” he says. “Life’s too short to make decorative leaves out of dough.”
4. Melt the butter, and combine it with the sugar, corn syrup, eggs, salt, and vanilla. Pour the mixture into the pie shell. Place the pecan halves on top. (“It’s important to use the halves,” says Royer. “They taste better than the pieces.”) Bake at 350 degrees for 45 to 60 minutes. It’s ready when you stick a knife into the pie and it comes out clean.
Recipe
IngredientsDough: 5 cups white flour; 2 cups minus 3 tablespoons Crisco; 1/2 cup water; 1/4 teaspoon salt
Filling: 1/3 cup butter; 1 cup white sugar; 1 cup light corn syrup; 4 eggs; 1 teaspoon salt; 1 tablespoon vanilla extract; 1 1/2 cups pecan halves
1. “The key to a great pie is great crust,” says Royer. Dissolve the salt in the water. Set aside. Using two forks, your hands, or, if you’re a kitchen gadget fanatic, a dough blender, cut the shortening into the flour until the mixture is crumbly. Add the salt water and mix until the dough pulls cleanly away from your hands (if needed, add a tablespoon or two of flour). This recipe makes three 10-inch crusts; leave out your working dough and put the other two in the freezer for later use.
2. Clear some counter space and lightly dust the surface, a rolling pin, the dough, and your hands with flour. Applying even pressure, roll out the dough with a back-and-forth motion. Give it a half turn, and repeat the process until it’s roughly 1/8 inch thick. Dust the dough, and fold it in half twice, so it forms a wedge. Place the crust in a 10-inch pie pan, and unfold it.
3. Some people crimp the crust using fork tines, but Royer simply pinches the dough between his fingers. “This is homemade, which means it doesn’t have to be perfect,” he says. “Life’s too short to make decorative leaves out of dough.”
4. Melt the butter, and combine it with the sugar, corn syrup, eggs, salt, and vanilla. Pour the mixture into the pie shell. Place the pecan halves on top. (“It’s important to use the halves,” says Royer. “They taste better than the pieces.”) Bake at 350 degrees for 45 to 60 minutes. It’s ready when you stick a knife into the pie and it comes out clean.
Thursday, October 27, 2011
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