Whatcha Cooking This Weekend???

I've tried lots of complex rubs and marinades and most are good, but I find good old Lawry's does just about as good as anything.

 

http://www.thethreecheeses.com/2011/tourtiere-butter-pastry/

 

That's the one I printed & saved.Except I use store bought crusts.

 

http://www.canadianliving.com/food/holiday_countdown/classic_tourtiere.php

Here is my recipe for Tourtiere. I don't eat pork any more so I substitute lamb for the meat. Still comes out nice.

 

My FIL brined a pork loin and then smoked it for about 12 hours with some cherry yesterday. Usually loins can get a little dry but this turned out amazing.

 

Wrap those in some bacon and smoke them.

 

Sounds awesome! Brining is the ticket with a pork loin if you want to smoke low and slow!

I usually do that however this time it was a last minute decision to make them. I looked at the weather forecast and saw the frost moving in that night so I grabbed what was left on the plants and ran with it I did have smoked ham, cheddar, and cream cheese in side them. I also added a little bit of chipotle seasoning to the cream cheese.

 

I like the Party Q because I can use it when camping or taking the cooker anywhere there is no electric. I have no issues with 18 hour cooks on one set of rechargeable batteries. This winter I am going to solder in some leads so I can plug it in if I want to.

 

I stripped all my pepper plants last night too. Supposed to get down to about 30 tonight.

I fill my poppers with cream cheese, colby jack, grated parm, and cajun seasoning. Wrap them up in bacon and smoke them with apple branches and hickory bark.

 

Thistle, we made this last night. I loved it. But my wife did not like the cinnamon flavor. We will definitely make it again and maybe alter the ingredients slightly. Thanks for posting that recipe. And Ya we used the pre-made pie crusts.

 

Clapshot! I use 1/3 taters 1/3 parsnips 1/3 turnips. Peel em, boil em, mash em! Butter and milk or cream, pepper and some nutmeg (1/8 teaspoon or so).6-8 slices of crumbled up bacon. Some times I will put some carrots in it also!

Gary

 

I'll throw out a few of my methods here for Tourtiere. I cook the pork with a small amount of chicken broth covered in a skillet. I cook a potato in the microwave at the same time. When the pork is done, I drain the broth, put the pork in a glass bowl and add half of the peeled potato in. I used a dull dough cutter to mix the pork and potato into a medium mash adding the spices as I mix it. I like a dense pork filling rather than crumbly. Tasting the pork mix at this time is when I tweak the spices before filling the crust.

 

Sirloin roast on the smoker as I type, ready in about 30 minutes........Red Sox on in an hour all is good

 

Wish I was close enough to be there in thirty minutes

 

damm, the roast was perfect! Tender, juicy, rare and full of flavor. Now the Sox, dont want to go there

 

I've got a small Boston roast on the smoker right now, getting ready to wrap and go another couple hours. Here's where it's at right now....

 

Made some babybacks in a dutch oven on the grill. . Dry rub went on friday night. Sauce went on last night and cooked them at 200 for 4 hours. Room temp Guinness went in it this am . Sat the babybacks on a bed of red green yellow peppers and red onions them things fell of the bone

 

Looks phenomenal!

 

Thanks Cert! Just probed it and it's buttah! Got it resting and I'll give it an hour then pull that sucker. I've been running hot and fast lately to cut down on cook time and it's been a real eye opener. This one took just over 6 hours.

Edit:
Here's what happened.....