Craisin custard pie, inspired by woodwidows raisin pie in the baked goods thread. And some smoked salmon/cream cheese/dill stuffed mushrooms. Ducktrap smoked salmon, is right down the road from me and they sell their smoked salmon trimmings in the local grocery for a great price, it's good stuff especially for use in recipes.
those mushrooms look so good. I don't get my stuffed mushrooms looking that tidy. Everything spills over. Craisin custard pie looks good as well.
Well, DaveG, I was inspired by your posting. Before I went for my walk this morning, I tossed a chicken into the slow cooker. When I got back, I made another batch of whole wheat molasses honey buns. When Campinspecter finished running the wood boiler, we put in potatoes and turnip to roast. The potatoes were great, the turnips could have been in a little longer. Our mid-day meal is our big meal of the day and here it is. Finished it off with raisin pie and whipping cream.
I have a cheap wonky thermometer that after today is being replaced. Pink on only one side of smoked loin ribs?
I used a mini-portable table grill with the charcoal and chips over to one side. I had to refill once. The cooking time took about 5 hours. This is the first time I haven't smoked food in a homemade brick oven so I had to guess and adjust a lot because the heat wasn't being retained evenly. Next time I might finish them off in an oven. I brined the meat and made a basic rub of paprika, brown sugar, black pepper, salt, and garlic powder. They don't even need BBQ sauce.
I wonder if the smoke left the cooker too fast and did not circulate around the pork enough. Were there vents in the lid? The rub recipe is close to what I use. Basic, but very good. I just use a little bbq sauce in the last 20 minutes for some more sweetness.
Stove-N-Basket Salmon Rubbed on both sides with olive oil and old bay seasoning. Small splits of Hickory and a low bed of coals. Skin side up first so the fat seeps into the meat, 5-8 minutes first side: After the first side gets a nice crust, its time to flip and toast the skin for the highly prized "salmon bacon" maybe 5 minutes or more. Be sure the rice, green beans, salad, bread, wine & beer are set to go at the table: Let's Eat
My smoker has emerged from the snowbank so I picked up a fresh packer brisket from the butcher yesterday. I'm going to put it on tomorrow morning.
This has been the corned beef of choice for the past 5 years. Nice change of taste to the traditional boiled dinner, which I make as well of course. Guinness Corned Beef 4 pounds + corned beef brisket 1 cup or more brown sugar 1 12 fluid ounce (lots more) can or bottle Irish stout beer Directions Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 10 minutes before slicing. A bigger piece of corned beef is usually needed. It is easier to mix the brown sugar and stout in order to make a paste to coat both sides of the meat. Double the beer and sugar so there is more gravy in the end. I make two of these briskets together 'cause it doesn't last.
Not a fan of boiled dinner. We had grilled Reubens for lunch and dinner since they were so good. I like corned beef, just not boiled.
I smoked a corned beef a while back with a pastrami style rub. Made some mean sammiches out of it. Although I didn't this year, I usually picked up several corned beef roast right after St. Patty's day when they are marked down.
I sliced one into steaks and fried it up last night. Well, not completely. I par cooked most of it and only cooked two slices fully. Guess what I'm having for lunch!
I thought I was alone on this....never did like boiled dinner much, but love the corned beef! I make Reubens fairly regularly.
I have a lover and his name is Shredded Hash Browns. Darn you, Waffle House! So this morning is shredded hash browns with soft cooked eggs and coffee. Man, I wish I had some bacon.
