Some Outdoor Cooking

Smoked Turkey

Both ways turned out good.
First Way
Brine for 30 hours with this. Cup kosher salt, 3/4 cup soy sauce, 1/2 cup white sugar,
1/2 cup brown sugar, 1/2 cup honey, 1/2 cup apple cider vinegar,4 tbls. black pepper,
3 tbls chopped garlic,1 tsp. allspice. Placed in a pan with some water.
Boiled then let it cool to room temperature. Put a bag in a large pan, pour about a gallon
of water in, mixed with this mixture. Put in turkey, place in refrigerator for about 30 hours.
Rinse turkey let dry some. Cut up 2 apples and a onion. Stuff it in turkey.
Rub with oil then cover with season. Smoked at 250 for internal temp of 170.
Discard the apples and onion. Wrap in foil and let sit.
Second Way
Make brine with water, 2 large onions cut into quarters, cup coarse salt,
cup chopped ginger, 3/4 cup brown sugar, 1 tablespoon pink curing salt, 4 bay leaves,
1/2/teaspoon chinese 5 spice, 12 crushed black peppercorns. Simmer to dissolve sugar and salt,
Let it cool. Place turkey in brine for overnight.
Take turkey out, rinse off. Peel and take apart 2 oranges and place inside cavity. Take
1/4 cup olive oil and 2 tablespoons sesame oil and rub all over turkey. Place on smoker.
When temperature reaches 160, rub glaze on it. About an hour later rub more glaze.
Smoke until thickest part of thigh reaches a steady 180 degrees. Discard oranges.
Wrap in foil and let sit for thirty minutes.
Glaze:
3/4 cup maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons butter
Combine and simmer in a sauce pan. Brush on turkey.

Turkey Breasts

Brine overnight with 1 gallon water, 1 cup kosher salt, 3/4 cup brown sugar, 2 tbs. rub,
some worcestershire sauce, some apple juice. Morning rinse and pat dry.
Season it by putting season under the skin that you can. Rub oil all over it and
put lots of season on it. Smoke at 250-275 for about 5 hours. internal temp of 160.
Wrap in foil, set on table, it will continue to climb to 165 on its own.
Season
1/2 cup brown sugar, 2 tbs. dried mustard, 2 tbs. paprika, 1 tbs. thyme,
1 tbs. basil, 1 tbs. black pepper, 3 tbs kosher salt, 1 tbs. ground ginger.

Smoked Turkey Breasts

Turkey
Brined turkey for six hours with Fire and Flavor brining kit.
While turkey is brining, I made the seasoning for the turkey.
I also got smoker ready for about 230 degrees.
After brining I rubbed it with sesame oil and put the seasoning on it.
Put in smoker. Every half hour I sprayed with apple juice.
About four hours temp was about 163, pulled out and wrapped in foil.
It turned out good..
For turkey: 1/4 cup brn sugar, 2 tbls. chili powder, 2 tbls. paprika, 1 tbls cumin, 1/2 tsp. cayenne pepper,
1 tbls. garlic powder, 3 tsp. mustard powder, 2 tsp. salt, 2 tsp. black pepper.

Oven Baked Chicken with Rice Pilaf (Cranberry, Walnut and Apple)

Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
The RICE PILAF in this recipe is sensational. Tastes savoury but with a touch of apple sweetness, herby fragrance, combined with plump cranberries, warm crunch of walnuts, and with fresh apple providing a fabulous finishing touch. The chicken is sticky from the jam (great shortcut trick) and savoury from the seasoning spices. The key step that makes a real difference is “oven sautéing” onion and garlic first. Festive inspired midweek meal to have all year round! Recipe VIDEO below.
Course: Main
Servings: 5
Calories: 718 kcal
Author: Nagi
Ingredients

5 chicken thigh fillets , bone in (about 220g / 7oz each) (Note 1)

Rice:

1 small onion , finely chopped
1 garlic clove , minced
50 g / 3.5 tbsp unsalted butter (or sub with oil of choice)
1 1/2 cups / 270g long grain rice (Note 2)
1 1/4 cups / 315 ml apple juice
1 1/2 cups / 375 ml chicken broth
1 cup / 120g dried cranberries (or other dried fruit of choice)
1 cup / 125g walnuts , roughly chopped (or other nuts of choice)
1 red apple , cut into small dice

Rice Herbs:

3/4 tsp dried rosemary
1 tsp dried thyme
3/4 tsp salt
1/2 tsp pepper

Sticky Chicken Glaze:

1/3 cup / 100g apricot jam (or other jam – Note 3)
2 1/2 tbsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp All Spice
1/4 tsp paprika
3/4 tsp salt
1/4 tsp black pepper

Garnish (optional):

Oil spray
Fresh parsley , finely chopped

Instructions

Preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
Use a baking dish about 22 x 33cm / 9 x 13″.
Scatter onion and garlic in baking dish, dollop butter over. Bake for 15 minutes, then remove.

Chicken:

If your chicken has skin on it, remove it (just pull it off). Otherwise, the rice will be too greasy.
Whisk together Sticky Chicken Glaze. Add chicken, turn to coat.

Rice:

Add rice, apple juice, chicken broth and Rice Herbs into the pan with the onion. Stir.
Add cranberries and walnuts. Stir.
Top with chicken – it will be partly submerged. Save glaze in bowl.
Cover with foil. Bake 20 minutes. Remove foil – don’t worry if there’s still liquid (Note 4).
Spoon all remaining Glaze onto chicken. Optional: spray with oil (gives chicken a slightly nicer finish). Bake for another 30 – 35 minutes until chicken is browned.
Remove pan from oven. Rest 5 minutes. Remove chicken, add apple, then use fork to fluff rice.
Serve chicken with rice pilaf, garnished with fresh parsley if desired.

Recipe Notes
1. Drumsticks will also work great with this, no need to remove the skin and no change to cook time or temp.
I make this with skinless bone-in thigh fillets because they bake in the same time as the rice. In Australia, they are sold with the skin already off at butchers and at Woolworths (in the pre packaged section). The skin must be removed otherwise the rice will be a greasy mess.
If you make this with boneless skinless thigh fillets or breast, add them into the pot 25 minutes into the bake time (so they are in the oven for 25 minutes). Only thing to ensure is that the surface of the dish is not entirely covered with chicken – you need some space for the liquid to evaporate during the uncovered baking time.
2. RICE: This recipe is best made with long grain rice because it’s less sticky than short and medium grain. Basmati and jasmine will also work – around the same cook time. For brown rice, leave it covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender (chicken will be more tender too, other option is to add chicken 15 minutes into the bake time at the beginning but I personal would not bother).
3. JAM: You can’t really taste the jam flavour that much so it will be fine to sub with another flavour of choice. Marmalade would be especially great, I think.
4. LIQUID in rice: I find that the speed at which the liquid is initially absorbed into the pan can vary, but the end result always ends up the same. The thin enamel pan in the photos and video probably heats up faster so the liquid absorbs faster. I have more liquid at the point where I remove the foil when I make this in my glass pan. But the end result is always the same so don’t worry!

Sweet Smoked Brisket

Posted by Corey

Steps

Take your Brisket and cover liberally with yellow mustard.
Once mustard is on, put your rub on all over the brisket.
Wrap the brisket with plastic wrap (or put in a covered bowl) and put it in the fridge. let it sit in the fridge overnight.
Take out of fridge and set aside while you preheat smoker for 225.
Smoke the Brisket until it can be poked with little to no resistance, internal temp will probably be 190-200 or so.
Plenty of time to make the sauce. When internal temp reaches around 170, cover with the sauce.
Place brisket in for internal temp around 195 and you can poke it very easily.

Ingredients

Rub

3 tbsp Cajun seasoning
4 tbsp brown sugar
1/4 tsp paprika
1/4 tsp of each: onion powder, salt, garlic powder, cumin

Finishing Sauce

1/4 cup brown sugar
1/8 cup honey
1/8 cup orange juice
1/8 cup ketchup

Smoked Lamb

(adapted from Smoke & Spice):
1.In a mixing bowl, combine 1/4 cup of black pepper, 2 1/2 tbsp brown sugar, 2 tbsp kosher salt
1 1/2 tbsp garlic powder
1/2 tsp ground allspice
2.After the meat has been out of the fridge for a few minutes, coat with worcestershire sauce about 1/4 cup
3.Now massage 2/3 of the dry mixture on the ribs, cover and put in the fridge until you are ready to smoke
(can do 2 hours to overnight)
4.Prepare the smoker to 220 degrees and place ribs in smoker for 2 hours (make sure to have taken the
ribs out of the fridge for 20 – 30 minutes before you begin cooking)
5.Take ribs off and cover in tinfoil to enable the moisture and heat from them being covered continue to cook
the ribs (I did this for a good hour)

6.Place back into the smoker for 30 more minutes – I left them in the tinfoil but tented the foil.

Nice Thick Steak

Pat dry. Cover all of it with salt(2 tbs. kosher salt, 1 tbs. corn starch). Put in freezer for twenty minutes. Preheat grill, must be hot. Take steaks out, apply some pepper. Grill on high with lid down for 2 minutes. Open lid, flip over, for 2 min. Flip, rotate 45 degrees for 2 minutes. Turn temp to low, flip, rotate 45 degrees. Close lid for 2 1/2 minutes. check them. Should be around medium rare.

Corned Beef Brisket and Cabbage

Corned Beef Brisket with Cabbage
Get smoker ready for 250. I used cherry wood.
Trim alot of the fat off the bottom of the corned beef brisket. Cover it with a rub, I also used the little season packets that came with it. Smoke for a couple hours for internal temperature of around 160.
While its smoking, prepare the cabbage. Wrap it in aluminum foil to about half way up. Cut the core out, making a hole. Put some seasoning in it, I used the same as on the brisket. shove 2/3 stick of butter in, more seasoning, bunch of sriracha, more seasoning, bunch of worcestershire sauce in and on it.
When corned beef brisket reaches 160-165, take out and put in aluminum pan. Pour vegetable and beef broth in, about half way up the brisket. Cut up an onion and put in each side of brisket. Put a few carrots in also. Cover pan with foil and back in smoker. Place cabbage in also.
Cabbage smoking for an hour, wrap it all the way with foil. I sat mine in a aluminum pan to keep all the juices. Back in the smoker.

Took corned beef brisket out when temperature reached 190. The cabbage took another hour. Cabbage is done when it is soft. Skewer or knife goes in very easily.

Brisket

Posted on September 16, 2018 by Ed

Turned out very good. Trim a lot of the fat off, leaving a thin layer. Cover it with kosher salt and pepper,1/2 tsp. paprika, 1/4 tsp of each, onion powder, ground mustard, garlic powder. wrap and refrigerate overnight. Smoked at 250 degrees, for internal temperature of 200 or poke with very little resistance. Spray bottle with half water,half pickle juice and a little worcestershire sauce. Spray every half hour.

Brisket

Rub Ingredients from Rachael Ray recipes.
1/4 cup smoked sea salt (or regular salt).
1/4 cup light brown sugar.
3 Tablespoons paprika.
1 Tablespoon ground mustard seed.
1 Tablespoon garlic powder.
2 teaspoons cumin.
2 teaspoons ground ginger.
2 teaspoons ground coriander.
1 1/2 teaspoons cayenne pepper.
Rub brisket all over with coarse sea salt and ground pepper.
Mix rub ingredients and spread all over brisket.
cover and refrigerate overnight.
1 onion-chopped.
Bring to room temperature while smoker heats up to 275.
Spray or baste meat every half hour to keep moist.
Use water from water pan if used, broth.

Smoke until internal temp reaches 165,
put the onion on top and wrap with foil.
Place on a dish or in a pan to catch juices.
Place back in smoker for internal temp of 200-210.

Slice the meat and pour juices over the slices.

Mexican Style Ground Meat Skillet

Posted on May 22, 2018 by Ed

mexican ground beef skillet

2 pounds ground beef.
2 cups rice, I had long grain rice from the other day.
1 and 1/2 cup frozen corn.
1 jar of stewed tomatoes, drained and cut up.
1 cup frozen peas.
1 cup shredded cheese, I used cheddar-jack.
Taco seasoning, I used burrito seasoning.
2 tbsp. adobo.
2 tsp. chili powder.
2 tsp. onion powder.
2 tsp. garlic powder.
Brown the ground meat on medium heat, I saute’d a small chopped onion with it. Drain the juice, put back on stove. Stir the seasonings in.

Add the corn, tomatoes, peas. cover and cook five more minutes. Stir the rice in, cook another five minutes. Take off the stove and cover with the cheese.

Country Style Pork Ribs in Dutch Oven

ingredients:
Country Style Pork Ribs.
Pepper.
Salt.
Onion Salt.
BBQ sauce.
Potatoes-quartered.
Carrots-baby carrots or cut into pieces.
Yellow Onion cut up.
Leeks cut into pieces.

If low fat ribs, add bunch of bacon grease or something on bottom. Take out early, when soft and juicy.
cook at 325(16 on top 7 on bottom for a 12).
325 degrees, 2 1/2 hours total. about 3 coal changes.
put in dutch oven.
put some pepper, onion salt, little bit salt.
check in an hour, coal change.
put a little sauce on them.(sweet baby rays)
in 45 minutes last coal change. put in the cut up potatoes, carrot, onions, leeks.
add a little more sauce.
check in 45 minutes.should be juicy, potatoes soft.

Honey and Garlic Chicken

Ingredients.
6 Bone in chicken thighs.
3 tbs. butter.
2 tbs. olive oil.
Little bit of paprika, salt and pepper.
4 potatoes, cut into medium cubes.
Small bag of baby carrots.
Medium onion, diced.
3 tbs. minced garlic.
Some parsley flakes to sprinkle on top at the end.
Sauce.
1/2 to 3/4 cup soy sauce.
1/2 cup honey.
1/4 cup ketchup.
Cup of chicken broth.
Was for a dutch oven, but it was too windy outside.
Season the thighs with salt, pepper, paprika.
Preheat large iron skillet over medium high heat, around 375.
Add the butter and olive oil in skillet.
Place the chicken in, skin side down. Just until its golden brown.
Turn chicken over and do that side also.
Take off and set aside.
Go to high heat.
Place the potato cubes and carrots in. Season with some salt and pepper. Let them get the goldish-darker color. Only turn them a little bit, helps to get the color.
Do not cook them through. Take those out and set aside.
Add a little more olive oil and do the onions until they soften and turn slightly translucent. Add the ninced garlic with them, only for a minute.
Add sauce to onioins and garlic and bring to a simmer for around five minutes.
add potatoes and carrots and mix with the sauce.
Wiggle the chicken in and get some sauce on top.
Place skillet in oven at 425 fo about 25-30 mimutes. Check after 20 minutes. For my 12 inch dutch oven it would be 10 charcoals under it and 21 on top.
Chicken should have internal temp of 165.

Take out and sprinkle some parsley flakes, Let it cool for a little while.

Mountain Man Breakfast in Dutch Oven

Ingredients:
Can of Cream of Mushroom.
Medium Onion, chopped.
3 Green Spring Onions-sliced.
8 Oz. sharp cheddar cheese.
7 eggs.
1 pound deer sausage.
Tube of biscuits
3 medium potatoes, cut into small cubes.
Start out with the dutch oven sitting on a bunch of coals to preheat for ten minutes then brown the sausage and saute the medium chopped onion. I added bacon grease for
the deer sausage was not very greasy.
Shortly before sausage is done.
Pour eggs in a bowl and stir. Place biscuits in and allow to soak for five or so minutes.
When sausage is done.
Stir the ingredients in, Pour eggs in, not the biscuits.
Stir it all together. Place biscuits on top.
Go to about 9 coals under the dutch oven and 15 on top.
Check it about 30 minutes.
If the biscuits are done but not the rest, take coals off top, maybe put some under it.
When it all looks good, spread the cheese across the top. Put lid back on for about five more minutes or until melted.
Many options with this breakfast.

Add sliced mushrooms.
Add chopped bell pepper.
Add seasonings.
Add other meats.
Add cheese into the mixture.

Potato Hamburger Breakfast

Cut several potatoes into small pieces.
Cut a small onion into small pieces.
Put some hamburger meat in a bowl and sprinkle some rub on it.

sprinkle some salt and pepper and some seasoned salt on the potatoes.
Get a skillet hot on the stove. Add some olive oil and some butter.
Put potatoes in. Get them nice brown and soft.
Make a clear spot in the middle of the potatoes and place the onions there.
When onions are soft, mix with potatoes and put in a bowl.
Brown the meat in the skillet. Mix the potatoes and onions with it.
Stir several eggs in a bowl and pour on top, mix in.
Take off the burner, put some cheese on top.
Let the cheese melt and eat.

Skillet Lasagna with Spinach and Caramelized Onions

Out of Rachael Ray every day magazine.
2 cups whole milk or part skim ricotta.
1/2 cup grated romano.
2 tbs. olive oil.
3 onions chopped.
4 cloves garlic, finely chopped.
1 tsp. dried basil.
1 tsp. dried oregano.
1 10 oz. package frozen chopped spinach, thawed and squeezed dry.
1 can crushed tomatoes.
8 oz. lasagna noodles, broke in half.
1 1/2 cups shredded whole milk or part skim mozzarella.
3 cups water.

Mix ricotta and romano in a small bowl and sit aside.
In a large skillet, heat the the oil over medium. Add onions, stir occasionally until golden brown. Add garlic and dried herbs, cook and stir for a minute. Add spinach, cook for another minute. Add tomatoes and the water, bring to a simmer.
Season with salt and pepper.
Add the pasta, stirring occasionally to submerge noodles, until the noodles are al dente and sauce thickens, about 25 minutes. Remove from heat.
Position oven rack in upper 1/3 of oven and preheat broiler.
Let noodles cool for three minutes. Spread the ricotta and romano over the top.
Sprinkle mozzarella on.
Broil until mozzarella melts and starts to brown, a couple minutes.
Take out and let lasagna rest for 15 minutes.

Shrimp Creole

Turned out good but spicy.
Ingredients
1 1/2-2 pounds peeled shrimp
3 tbs. butter.
onion-chopped.
bell pepper-chopped.
2 celery-chopped.
2 tbs. minced garlic.
1 tbs. paprika.
1 tsp. thyme.
2 tsp. oregano.
1 tsp. cayenne.
2 tsp. chili powder.
1 tsp. cajun seasoning.
1 1/2 cup chicken broth.
couple bay leaves.
2 tsp. worcestershire sauce.
1 tbs. lemon juice.
1 can diced tomatoes.
8 oz. tomato sauce.
2 tbs. corn starch.
Melt the butter in a large saucepan. Cook celery, onion, bell pepper and garlic
over medium heat until soft.
Mix everything but the shrimp and bring to boil. Stir often.
Mix shrimp in and cook five more minutes, stirring often.
I mixed a bunch of noodles with it.

You can mix with noodles or pour over rice.

Roasted Corn and Brussel Sprouts

Roasted Corn and Brussels Sprouts

Posted on January 9, 2019 by Ed

Brussels Sprouts
About a pound and a half to two pounds of sprouts.2 Tbs. Olive Oil.3 Tbs. Maple Syrup.1 Tsp. Apple Cider Vinegar.1 Tsp. Red Cooking Wine.1 Tsp. Brown Sugar.
Directions.
Cut the stem ends off, then cut the sprouts in half.Stir the other ingrediants together in a bowl, mix in the sprouts.Preheat oven to 400.On a baking sheet, I used a cast iron skillet, place the brussels sproutscut side down. Bake for about 30 minutes or slightly charred and toasted on the bottom.
Corn
On another baking pan or skillet, spread the corn kernels. Stir in some spicy chili lime seasoning.Place a couple dabs of butter on top, sprinkle a little more seasoning on them.Place in the oven at 400, also around 30 minutes, until golden and browned.

Korean Smoked Ham and Eggs

Korean Smoked Ham and Eggs Mix

Korean Smoked Ham and Eggs Mix
Smoked Ham-couple cups of torn off pieces.
1/4 cup soy sauce.
3 Tbsp gochujang.
3 Tbsp hoisin sauce.
3 Tbsp ketchup.
3 Tbsp rice vinegar.
2 Tbsp honey.
2 Tbsp sesame oil.
2 tsp chinese five spice powder.
1/2 tsp pepper.
2 Tbsp. minced garlic.
Directions
1. In a bowl, combine all ingredients except the ham.
2. Whisk together until smooth and very well blended.
3. Pour the mixture over the ham pieces. Mix well.
4. Scramble up some eggs, I fried four eggs and snd sort of scrambled those up.
5. Stir the mix with the eggs.
I got the idea from just a pinch recipes, then changed it some.
//www.justapinch.com/recipes/main-course/pork/korean-pulled-pork.html?r=1

Ponzu Potatoes

Ponzu Citrus Seasoned Potatoes

Ponzu Potatoes
5 potatoes
water to cover potatoes
4 tbs. salt
1 1/2 cup water
1/4 cup worcestershire sauce
2 tbs. apple cider vinegar
1/2 cup Ponzu Citrus seasoned dressing and sauce
1/3 cup brown sugar
2 tbs. minced garlic
1/2 tsp. black pepper
1 tbsp. vegetable oil

Peel the potatoes, cut them into quarters. Stir the salt in a pan of water and dump potatoes in it.For 15 minutes or so.
In another bowl, stir the other ingrediants together.
Heat a stove on medium high and place a large skillet on it. Put the potatoes in it and cover with the Ponzu sauce mixture. Cook the potatoes until tender, stir some.
If you have any sauce left in the skillet, pour over the potatoes.

Chinese Hamburger Hash

Chinese Hamburger Hash
2 lb. ground beef
1 onion chopped
1 package peas
1 can cream of mushroom
1 can cream of chicken
cup water
1/2 cup white rice
1/4 cup soy sauce
1/2 tsp. pepper
3 tbs. hoisen sauce
handful sliced mushrooms
chow mein noodles, to cover top with

Brown the meat, drain, Add peas, soups, mushrooms.
Stir in a cup of water, mix.
Stir the rice in, add soy sauce, pepper. hoisen sauce.
Pour into a casserole dish, cover and bake at 350 for 30 minutes.
Remove cover and bake another 30 minutes.
Cover it with the chow mein noodles and bake another 15 minutes.

Kielbasa Noodles and Cheese in Dutch Oven

Ingredients:

Drizzle of Olive oil.
1 lb smoked kielbasa.
2 garlic cloves-cut up.
2 cups chicken broth.
1 (10 oz) can diced tomatoes.
8 oz dry pasta.
1/2 cup heavy cream or milk.
1 cup shredded cheddar cheese.
green onion/scallions-chopped.
1/2 onion chopped.
parmesan cheese.
Topping
green onion/scallions-chopped.
parmesan cheese.
Preheat dutch oven with 15-20 coals under it. About 10 minutes.
Put a little olive oil in it, put the kielbasa and onion in.
Put lid on and cook about 10 minutes.
Add the garlic and cook another couple minutes.
Add the other ingredients.
Simmer about 15 to 20 minutes or when the noodles are done.
Stir in 1/2 of the cheddar cheese then top with the rest of it.
Put lid back on with the coals on it but take off the bottom coals.
After a couple minutes it should be done when the cheese is melted.
Top it with some parmesan then the cut up scallion.

Soutzoukakia-Greek Meatballs

Soutzoukakia-Greek Meatballs
with rice and greek tomato sauce and a smoked potatoes.

Meatballs

Ingredients

1 1/2 pounds ground beef
1 onion, chopped
3/8 cup raisins, chopped
1 1/2 teaspoons chopped flat leaf parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch ground nutmeg
1/2 teaspoon white sugar
salt and pepper to taste
1 tablespoon vegetable oil

Directions

Preheat smoker for 250.

In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages. Lightly brush meat with oil; this prevents sticking to the grill. Check them about 45 minutes.

Serve over rice and cover with the sauce.

For the tomato sauce:

2 tablespoons olive oil
1 tbs. minced garlic
1 small onion, chopped or grated
1 tbs. ground cinnamon
1 bay leaf
1/4 teaspoon cumin
1/2 cup dry red wine
Salt and pepper to taste
1 tablespoon sugar
1 can stewed tomatoes
1 can diced tomatoes
2 tbs. tomato paste

Instructions

Heat a saucepan over medium/high heat, add the olive oil, the onion, the garlic clove, the cinnamon stick, the bay leaf, and the cumin and stir until the onion is translucent and soft, about 3-5 minutes.
Add the wine and when it is evaporated add the tomatoes, tomato paste, salt, pepper, and sugar. Reduce heat to low and let it simmer for 5 minutes.

Potatoes

Rub with olive oil, sprinkle with kosher salt, black pepper.
Place on smoker with the meat, about 2 1/2 to 3 hours or until soft.

Brisket

1/4 cup kosher salt.
1/4 cup light brown sugar.
3 Tablespoons paprika.
1 Tablespoon ground mustard.
1 Tablespoon garlic powder.
2 teaspoons cumin.
2 teaspoons ground ginger.
2 teaspoons ground coriander.
1 1/2 teaspoons cayenne pepper.

Rub brisket all over with kosher salt and ground pepper.
Mix rub ingredients and spread all over brisket.
cover and refrigerate overnight.
1 onion-chopped.
Bring to room temperature while smoker heats up to 275.
Spray or baste meat every half hour to keep moist.
Use water from water pan if used, broth.

Smoke until internal temp reaches 165,
put the onion on top and wrap with foil.
Place on a dish or in a pan to catch juices.
Place back in smoker for internal temp of 200-210.
Take it out and pour any juices over and let it rest for 30 minutes.

Venison Meatballs

1 Pound ground venison sausage.
1 Pound ground venison meat.
4 Tablespoons chopped fresh parsley.
1 Teaspoon oregano.
1 Teaspoon basil.
3 Tablespoons minced garlic.
Couple slices bread torn into small pieces.
1/2 Teaspoon kosher salt.
1/2 Teaspoon black pepper.
2 eggs.
1/3 Cup red cooking wine.
1/2 Small onion chopped.

Mix everything except the meats and bread.
Mix the meats in a bowl, add the stuff and mix a little bit.
Add the bread and mix a little more.
Preheat oven to 350.
Form the meatballs and put some cheese in the middle if you want.
Place them on a oiled cast iron skillet or baking pan for 25-30 minutes.