Last week I found a nice, small pork roast on sale and decided it would be perfect to make a slow-cooker pulled pork. That reminded me that it would be a good idea to revisit JeffreyW’s smoking adventures with his backyard smoker. I’ve pulled a few recipes, but if you search for “smoker” on the blog, you’ll find a whole lot more of his mouth-watering pictures and recipes.
Let’s start with my slow-cooker Easy Pulled Pork, I posted two ways to make it here.
Next up, JeffreyW makes an assortment of goodies in his smoker:
Here is his recommendation for a smoker and some tasty Ribs.
Homemade Pastrami (click here) – serious mouth-watering photos.
Smoked Chicken (photos and recipe here).
My youngest brother also jumped on the Smoker band wagon and sent me photos of a great meal that included Smoked Macaroni and Cheese (link here). He didn’t include a recipe, but I think it’s safe to say, make your favorite Mac ‘n Cheese, place in an aluminum pan, cover and smoke it for about 45 minutes to an hour at 165-180 degrees.
Smoker people seem very passionate, so if you’ve got the bug, hit the comments and share your experiences and expertise. What delicious things do you have planned this weekend? Anyone getting the grill out yet?
Tonight’s featured recipe from JeffreyW:
I thawed a beef brisket and was thinking corned beef but changed my mind. I have a fresh made pastrami on hand so I decided on a straight smoked brisket. The procedure is much the same as with making a pastrami except you are starting with a fresh beef beef brisket rather than a corned one. I suppose you could use the same dry rub for both but I wasn’t sure how the juniper berries in the pastrami rub would taste so I went with a more traditional rub. I was tossing various ingredients in and didn’t keep track of the amounts of each so I can’t do more than list them from memory: Black pepper, kosher salt, onion powder, granulated garlic, smoked paprika, ancho powder, regular chili powder, fresh ground cumin, some powder out of a bottle of Goya “Adobe Seasoning” (it’s yellow – go figure), creole/Cajun seasoning, oregano, and probably a few more.
I placed it on the top rack of my electric smoker, threaded the temp probe through the vent and into the thickest part, placed a drippings pan with an inch of apple cider under the meat, added the soaked hickory to the smoke chamber, closed the door and fired it up. It’s been cold and snowy so I knew it would take a good while to get to the “done” temperature but I wasn’t thinking 23 hours. That’s how long it spent in there before I pulled it. The probe was registering 176 degrees.
I pulled the first drippings pan out because I think it was keeping the inside temperature in the smoker too low and replaced it with a dry pan after about 12 hours. The quart of cider plus the drippings was reduced to what you see above. If I could make it by the gallon I’m pretty sure I would be a millionaire in short order. Awesome stuff.
That’s it for this week. No Bixby update, but he turns 10 months old this weekend, so I’ll put something together soon. Have a great weekend. – TaMara
This recipe is so simple and so very good. It’s great to make and then have ingredients for sandwiches all weekend. Eat cold or reheat, both are good.
Slow-Cooker Pulled Pork
- 2-3 lb boneless pork roast
- salt and pepper
- cayenne or red chili pepper flakes (opt)
- red wine vinegar
- favorite barbecue sauce (JeffreyW and I are both fond of Sweet Baby Rays – I like the spicy)
- favorite rolls (I like multi-grain hoagie rolls)
Remove the string ties from the pork roast. Spread the roast out, season all sections with salt, pepper and if you like, cayenne or chili pepper flakes. Roll back up and place in the slow-cooker (don’t tie it up again). Add red wine vinegar (about 2 tbsp or more as desired). Cover and cook according to slow-cooker directions – usually 8-10 hours on low. Keep that lid closed.
Once its cooked, remove the roast and pour off all but about 2 tbsp of the liquid and fat. Shred the roast and return it to the slow-cooker, add barbecue sauce, start with 1/4 cup and add more as desired. I eventually used about 1/2 cup and a little bit more each time I reheated.
Don’t want barbecued pork, how about Carnitas? Just change out the spices:
- salt and pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 orange, cut in half
Mix together spices and oil and rub over the roast liberally. Add the roast, garlic and jalapeno to the slow-cooker. Squeeze the orange over the meat before adding it as well. Cover and cook as above. No need to drain, just shred the pork and serve on tortillas.
Serendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.
The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.
I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).
Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.
- 4 large Eggs
- 1-1/2 cups Nutella
- Powdered Sugar for dusting
8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit
Preheat oven to 350 degrees
Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.
Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.
*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.
I’m busy baking for my annual gift boxes. These won’t be in them, because I”m working on two new cookie recipes I’ve never tried my hand at before. More on that later…
These are pretty and very tasty. They’re easy and just a touch above regular chocolate chip cookies.
Chocolate-Chocolate Chip Cookies
- 1 cup + 2 tbsp butter
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- dash of salt
- 1 tsp baking soda
- 2 cups flour
- 1/3 cup unsweetened cocoa
- 2 cups semi-sweet chocolate chips
- 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped
mixing bowl and cookie sheet
Preheat oven to 350 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well. Add nuts and chocolate chips. Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes. Cool on cooling rack.
Originally posted Nov 2011
This week I’m focusing on recipes you can give as gifts (and you thought I was just going to annoy you with Christmas Carols). This week is about sweet and salty. A change from the traditional sweet treats. Here are two spicy nut recipes that are sure to be welcome gifts:
Cajun Spiced Nuts
- 1 tsp teaspoon ground cumin
- 1 tsp teaspoon cayenne pepper
- 1 tsp ground cinnamon
- 6 cups unsalted deluxe mixed nuts
- 6 tablespoons butter
- 1/2 brown sugar
- 1 tbsp water
- 1-1/2 tsp salt
Mix spices together and set aside. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt, stirring until the sauce thickens and the nuts are glazed, about 5 minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with parchment paper. Make sure they are all separated. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container. Makes 6 cups
Indian Spiced Nuts
- 1 cup unsalted roasted peanuts (or cashews)
- 1 cup chopped pecans
- 4 tablespoons shredded coconut (either fresh or unsweetened)
- 2 tbsp butter, melted
- 2 tbsp brown sugar
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp garam masala
- 2 tsp salt
Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
Mix the nuts coconut, butter, sugar, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking. Remove from the oven and allow it to cool. Store in an airtight container. Makes 2 cups
Now once you have these recipes completed, how about some creative ways to wrap them? Colored plastic wrap and ribbons, holiday Chinese take out containers are always fun, glass canning cars with fabric inserts between the rim and the seal, or even more fun, wrap the nuts in decorative paper cones, tied with ribbon. These are all creative ways to present your gifts and you make personalized labels to enhance the presentation.
Originally Posted December 2011
I’m repeating the holiday gift series this week. We’ll start with flavored popcorn:
One of my favorite things is the mixed can of flavored popcorn. Unfortunately they can vary in quality and price. And if you’re paying a premium, well let’s face it, it all hype, because popcorn is cheap, as are most of the ingredients that go in flavored popcorn. So I thought I’d pull a few recipes together this week so you could make your own variety tin of flavored popcorn. I actually have a tower of gift boxes that I’m thinking of filling with different flavors. You can use decorative plastic and ribbon, or holiday tins, or zip-lock bags placed in pretty gift bags.
For the first recipes, I thought something cheesy.
White Cheddar Cheese Popcorn
- 8 cups popped corn
- 4 tbsp melted butter
- 1/2 cup white cheddar cheese powder
- 1/4 tsp dried mustard
- dash of cayenne
- salt to taste
It might be easiest to do this in two batches. In a large bag, toss popcorn thoroughly with butter to coat completely. Mix together cheese and spices, toss with popcorn in the bag until everything is well coated. Spread out on to baking sheet for 30 to 60 minutes before packaging (this keeps it from becoming soggy).
- 8 cups popped corn
- 4 tbsp melted butter
- 2 tsp chili powder
- dash of garlic
- 2 tbsp grated Parmesan (I’d use the Kraft style for ease)
- salt to taste (the Parmesan may make it salty enough)
Again, you may want to make this in batches. Mix together butter and spices and toss with popcorn in a large bag. Add cheese and toss again until well coated. Spread out on to baking sheet for 30 to 60 minutes before packaging.
Additional flavor ideas:
White cheddar cheese powder and taco seasoning. Parmesan and dry packaged buttermilk ranch dressing seasoning.
Originally posted Dec 2011