Here are a few of my favorite recipes. If you are looking for a particular recipe and are having trouble locating it, drop me an email and i will see if I can find it.
HILLBILLY BACON (Butt-Roast Bacon)
1 Boneless pork butt roast
1/2 Cup brown sugar
1/2 Cup Morton's Tender Quick**
1/2 Cup honey (maple syrup or molasses can be substituted)
**
If you use Prague powder #1 or Modern Cure you use 3 oz. with 1 cup of pickling salt
If you use Morton's TenderQuick you omit the pickling salt.
Mix the brown sugar and Tender Quick thoroughly. Slice the roast in half horizontally.
Thoroughly coat both halves with the sugar/Tender Quick mixture and rub in well.
Shake off the excess and put the roasts into large plastic ziplock bags.
Put in the refrigerator for 6-7 days to cure.
On the 3rd day pour off any pooled liquid, flip the bag over and return to the fridge.
On the last day remove the meat from the bag and rinse thoroughly in cold water.
Soak in cold water for 2 hours to remove some of the saltiness.
After soaking remove and pat dry with paper towels.
Heat the honey, molasses or maple syrup, just enough to thin and brush on the meat.
Smoke at 200 deg F. until reaching 140 deg F in the thickest part.
Cool in the fridge. When ready to eat, slice to your desired thickness and use as
you would regular bacon.
Suggested smoking wood: hickory, cherry, apple, pecan or oak.
With hunting season upon us, here is my favorite Corned Meat recipe.
CORNED BEEF or MOOSE
by Doug Bestvater
4 to 6 lb roasts (beef brisket or moose)
8 tsp Pickling salt
3 tsp Salt petre
4 Cloves garlic
4 Tbsp Whole mixed pickling spices(crushed)
Mix the above ingredients and rub into the brisket on all sides. Place
meat in a stone crock (or glass or enamel bowl) with a good cover. Pour 1
cup cold water over the meat. Refrigerate, turning the meat, for 7 days.
On the eighth day wash the spice off well under cold water. Blot the meat
well and sprinkle with paprika. Smoke at 250 deg F for about 4 hours or
until internal temperature of 145 deg F is reached. Cool and slice thin.
Note: Morton's Tenderquick can be used to replace the pickling salt and the salt
petre. Follow package directions. Also the bigger the roast the longer it will take
to cure. I have left meat in the brine for up to 11 days.
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Chicken Brine (Doug Cox)
Here is a brine I use on skin on, bone in chicken thighs which turns out real nice:
1 pint - apple juice
1 pint - water
1/2 cup - maple syrup
1/4 cup - kosher salt
1/4 cup - brown sugar
1 tsp - dried ginger
1 tsp - black pepper
2 tsp - garlic powder
Mix everything together, pour over chicken, and brine for about 12 hours. Pour off liquid, and soak in water for 1/2 an hour or so.
Cook chicken for 1 1/2 - 2 hours on the WSM with no water pan.
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SMOKED TATER CASSEROLE - (Kevin "Corndog" Cameron)
(feeds 50 - 75 people)
1 full size aluminum-serving pan
10 pounds of whole potatoes (I have used Idaho’s, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
½ cup of Texas BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)
First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.
In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.
While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.
