I love rum and I love cake, it took me a while but I discovered rum cake is yummy. I've discovered and modified a great recipe. It takes a little bit of work, but its always worth it.
Monday, December 23, 2013
The Perfect Pork Chop
Now that I'm now longer traveling for a living, I've taken over most of cooking responsibilities now. With that I began the search for making the perfect pork chop, as such I've discovered this is about as good as they get and still remain decently healthy.
Thursday, November 28, 2013
The Turkey part 1
Obviously Thanksgiving is tomorrow so the Turkey prep started a little over 24 hours ago. This is my first post from the iPad so it may not be as pretty as my other posts.
Currently there is a 20# tom turkey in my fridge enjoying a nice brine bath, recipe down below. I like to let my turkey's brine for at least 24 hours before cooking, since this bird is so big I opted for longer rather than shorter, I'm not getting up at 6am to make a brine and then again to cook.
Sunday, September 15, 2013
Bone-In spiral sliced ham
I love country ham, end of story. If I didn't think the amount of salt would kill me I would eat country ham for every meal. Since it takes at least 6 months to salt cure a ham I decided to settle for smoking a ham.
A little deli I frequent in Maryland gave me the idea of smoking a precooking spiral sliced ham so I thought we'd give it a try.
A little deli I frequent in Maryland gave me the idea of smoking a precooking spiral sliced ham so I thought we'd give it a try.
Spare Ribs - 3 - 2- 1 method
We had some family in town the other night and made up some spare ribs with loin meat attached. The ribs came from the local grocery store, nothing special today, except that the ribs were over 2 inches thick...yum!
Tuesday, August 13, 2013
Bourbon brine smoked turkey
I think turkey is my favorite thing to smoke, I love turkey though I'm the person that never gets tired of Thanksgiving left overs. I've even been shackled as the official Thanksgiving turkey cooker since last year.
Smoking a turkey is kind of misleading because you aren't really smoking it like you do ribs or brisket. You really are roasting it at 350, the same as you would in your oven, only with smoke. Oh well call it what you will its dericious!
Smoking a turkey is kind of misleading because you aren't really smoking it like you do ribs or brisket. You really are roasting it at 350, the same as you would in your oven, only with smoke. Oh well call it what you will its dericious!
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