Some Outdoor Cooking

Kimchi

Nappa Cabbage Kimchi Traditional kimchi
Author: Hyosun
ingriedients
1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each)
1 cup Korean coarse sea salt for making kimchi
5 cups water
1 pound Korean radish mu/moo
1/4 Asian pear optional
3 – 4 scallions
Seasonings
1 tablespoon glutinous rice flour.* ???? ((*Mix it with 1/2 cup water simmer over low heat until it thickens to a thin paste and cool. Yields about 3 – 4 tablespoons.)
1/2 cup Korean red chili pepper flakes gochugaru, ????, (adjust to your taste)
1/4 cup salted shrimp (saeujeot) , ???, finely minced 3 – 4 raw shrimps about 2 ounces, finely minced or ground
3 tablespoons myulchiaekjeot fish sauce, ????
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds optional
1/2 cup water or dashima dried kelp broth
Kitchen tools
2 large bowls or pots 7 – 8 quarts, a large colander, kitchen gloves, 3/4 – 1 gallon airtight container or jar.
Instructions
Cut the cabbage lengthwise into quarters by cutting the stem end in half only about 3 – 4 inches in and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.)
Napa cabbage kimchi recipe
In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl.     Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 – 8 hours, rotating the bottom ones to the top every 2 – 3 hours.     The cabbages should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well, cut side down.     Meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water (or dashima broth), well. Set aside while preparing the other ingredients in order for the red pepper flakes to dissolve slightly and become pasty.     Cut the radish and optional pear into matchsticks (use a mandoline if available). Cut scallions into 1-inch long pieces. Transfer to a large bowl and combine with the seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary. If possible, let it sit for 30 minutes to an hour to allow the flavors meld nicely.     Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)     Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water and pour over the kimchi.      Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripe. Then, store in the fridge.  Recipe Notes Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.
Open container some to release pressure.

Grilled Onions Peppers Apple Slices

Grilled Onions, Peppers, Apple Slices
4 peppers cut in half
couple red onions- slices
couple apples cut into slices
Marinade for onions
tbs. olive oil
tbs. butter
some cooking red wine
a sprinkle salt
a sprinkle pepper
sprinkle red pepper flakes
little bit of paprika
couple tbs. worcestershire sauce
couple tbs. soy sauce
couple tbs. minced garlic
1/4 cup bbq sauce
Mix all ingredients, place in a zip lock bag and put onion slices in it, about an hour.
preheat grill to 350.
Sat onions on a pan thing with holes for vegetables i have. place on grill, place the pepper halves in the bag with any leftover marinade for about 20 minutes. place on the pan with the onions, place apple slices on with them.
When onion slices turn brownish and soft, apple slices and peppers should also be soft.
Take the onions, peppers and apple slices off. Put some cheese, some of the onions, some of the apple on the pepper halves.
Put some cheese, onions on some of the apple slices.
Each make a good snack.
The apple slices alone are good.

Hot Dogs with Korean Slaw and Sauce

Grilled some hot dogs, toasted the buns on the grill. Used some slaw and sauce from the Korean pork and slaw recipe. Slaw dogs are also good with regular slaw, some grilled onions and some bbq sauce.

Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayo.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.

Twice Baked Potatoes with Shrimp

Twice Baked Potatoes with Shrimp
I got the idea from //fleurdelolly.blogspot.com/2018/03/twice-baked-potatoes-with-creole.html.
I added some to it, don’t be afraid to experiment.
4 potatoes.
olive oil.
kosher salt.
1/2 medium yellow onion, diced.
1 green bell pepper, seeded and diced.
2 ribs celery, diced.
A couple small mushrooms, sliced thin.
2 tsp. minced garlic.
2 tsp. Creole seasoning.
1 lb. small shrimp, peeled and deviened.
2 Tsp. sour cream.
1 cup finely shredded cheddar cheese.
Freshly ground black pepper.
Fresh chives, thinly sliced.
Wash potatoes then rub with olive oil and sprinkle kosher salt all over them. Place in
oven at 400. Bake for an hour or so until done. Remove from oven.
Allow to cool for 5 minutes or so. Slice the potatoes lengthwise. Carefully scoop out
potato pulp. Place potato pulp in a bowl.
While potatoes are baking, prepare the filling.
Saute the bell pepper, onions and celery in a skillet until soft.
Add garlic and Creole seasoning and cook a couple minutes longer.
Add shrimp and lower heat to medium. Cook, stirring constantly, until shrimp are pink
and opaque.
Remove skillet from heat. Add sour cream and cheese and stir to combine with the
shrimp and the vegetables.
Next, add potatoes and mix well.
Using a small spoon, carefully fill the reserved potato shells.
Place back into the oven for 5-7 minutes or so to completely reheat the potatoes.
Place on serving platter or individual plates, and top with freshly ground black
pepper and chives and bacon bits if you want.

Rosemary and Garlic Baked Potatoes on the Grill

Wash and dry about six small potatoes, cut them in half. Get a bowl and mix four tablespoons olive oil, three teaspoons garlic powder,two teaspoons thyme, three teaspoons rosemary, sprinkle of pepper. Stir potatoes in the mix, coating well. Wrap potatoes in a sheet of foil. Let the foil packet sit aside while grill heats up, medium high. Grill the foil pack about fourty minutes, or soft when poked. Half way through turn packet over. Top with some parsley flakes.

Meatball Subs

Ground Beef

Ground Pork.
Salt.
Black Pepper.
Garlic Powder.

Diced Tomatoes.
Tomato Sauce.
Some homemade stewed tomatoes.
Onion.
Onion Flakes.
Garlic Powder.
Shredded Cheddar Cheese.
1 Egg.
A Meaty Sauce.
Some BBQ Sauce.
Mix the ground meats, some salt, pepper, some garlic powder, some of the cheese,
some diced onion. Make some meatballs.
Put directly above heat on grill to sear them, turn to get all the sides.
sit on indirect side of grill and place skillet with sauce above heat. When a good simmer comes, place the meatballs in. Let them simmer 35 or so minutes.

Sauce.

In a iron skillet, mix the tomato ingredients, some salt, pepper, bbq sauce, meaty sauce(jar of meaty pasta sauce, I used meaty chili sauce.), diced onion, onion flakes, some of the cheese.
Place the meatballs and sauce on a good roll or bun, top with cheese.

Dutch Oven Pasta with Kielbasa and Cheese

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 ingrediants, put the lid on and load it with coals.
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.

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.

Spicy Cheesy Grits

Have coals under dutch oven to boil 4 cups water. Add a pinch of salt to it. Slowly stir in a cup of grits. Leave on for 5 minutes. Pull pot off coals. Add 8 oz. cream cheese, 1/4 cup shredded cheese,some sliced jalapenos,1/4 cup melted butter, 2 cloves minced garlic. Stir. Top with 3 eggs-beaten, some crushed red pepper, some shredded cheese. Get pan ready for 375 degrees. I have 12 inch, so its 9 coals under and 18 on top of it. Let it cook about 40-45 minutes.

Smoked Pork Roast

Covered it with Spice Junkies BBQ dry rub No.14. Wrapped it and sat it in refrigerator overnight.
Took it out in the morning, meanwhile I filled the water pan for the smoker with water and an onion that was sliced up.
preheated smoker for 225.
Place the roast in the smoker, right above the water pan.
Covered the roast with fresh onion chives cut up into pieces.
Brushed the roast with drippings and water from the pan every half hour.
Took internal temperature to 200 to 205 degrees.
Took a while but well worth it.
Spice Junkies BBQ dry rub No.14
Ingredients
1/2 cup light brown sugar.
1/2 cup paprika.
1/4 cup salt.
1/4 cup ground black pepper.
1 tablespoon garlic powder.
1 tablespoon onion powder.
1 tablespoon chili powder.
1 tablespoon dried cilantro leaves (such as McCormick®).
1 tablespoon cayenne pepper (optional).
1/4 teaspoon ground cumin.
1/4 teaspoon ground ginger
Directions
Combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, chili powder, cilantro, cayenne pepper, cumin, and ginger in a sealable bowl. Place the lid on the bowl and shake until well-blended.
I did 3/4 cup brown sugar on mine.

Brown Sugar Garlic Oven Baked Pork Chops

 
Very Good
from dinnerthendessert.com/oven-baked-pork-chops
Oven Baked Pork Chops covered in brown sugar and garlic made on a sheet pan with yukon potatoes. One pan, almost no cleanup and the whole family will love them.
Course Main Course
Cuisine American
Keyword Brown Sugar Garlic Oven Baked Pork Chops
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 335 kcal
Author Sabrina

Ingredients
2 pounds yukon gold potatoes cut into 1 inch cubes, I used regular medium potatoes
3 tablespoons canola oil
4 bone-in pork loin chops
2 tablespoons garlic minced
1/2 cup brown sugar packed
3/4 teaspoon Kosher salt divided
1/2 teaspoon ground black pepper divided
Instructions
Preheat the oven to 375 degrees.
In a large bowl, coat the potatoes in the oil, 1/2 teaspoon Kosher salt and 1/2 
teaspoon black pepper and spread onto half the sheet pan.
In the same bowl, cover the pork chops with the garlic, brown sugar and the rest of the salt and pepper.
Add the chops to the sheet pan.
Cover with the remaining topping.
Cook for 30-35 minutes or until the pork is at 145 degrees or more.
Let rest for 3-5 minutes before serving

Korean Pulled Pork and Korean Slaw

The Pork Marinade

6 tbs. soy sauce.
6 tbs. rice wine or cooking sherry.
4 tsp. sesame oil.
3 tbs. gochujang.
2 tbs. minced garlic.
1 tsp. ground ginger.
couple spring onions or scallions.
apple chopped.
6 tbs. brown sugar.
1 tbs. black pepper.
Mix all in a blender, pour over meat and marinate overnight.

Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayonaise.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.
Mix everything and refrigerate at least an hour.

Sauce for the Slaw
A couple tablespoons rice flour mixed with a half cup water
and simmer and slowly stir until it turns to paste.
Add half cup gochugaru-korean red chili pepper powder,
three tablespoons minced garlic,
teaspoon ground ginger,
teaspoon sesame seeds,
three quarters cup cold water,
one fourth cup lime juice,
half cup brown sugar,
quarter cup soy sauce,
tablespoon sesame oil,
three tablespoons gochujang,
tablespoon rice vinegar,
Stir all together.

Take meat out of marinade and smoke 225-250, internal temp of 160, wrap
in foil. Take out when internal temp is 210. Meat will easily pull apart.
Put some pulled pork on a plate, some slaw on top.

Smoked Jamaican Jerk Pork Loins

Poked holes in it with a fork, make sure to go through the fat.
I rubbed the jerk all over the loins then placed in plastic bag for overnight.
Smoke at 225-230 for around 4 hours or so, internal temp of 145.
Big loin so I then wrapped in foil and continued for internal temp of 165.
Wrapped in foil and let sit on table for at least 30 min.
Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.

Smoked Bacon Wrapped Pork Loin

Inject loins with this mixture.
Cup apple juice, 1/4 cup water, tsp salt, tsp worcestershire sauce.
Season with a sweet rub.
Wrap loins with bacon.
Smoke at 225-230 for around 3 1/2 hours, internal temp of 145.
Wrapped in foil and let sit on table for at least 30 min.
Did not marinate and turned out really good.

Korean Spicy Barbecue Baby Back Ribs

1 rack of ribs.
2 tbsp. butter.
1/4 cup brown sugar.
1/2 cup gochujang sauce.
Pork dry rub
1/2 cup brown sugar.
1/4 cup sweet paprika.
2 tbsp. kosher salt.
1 tbsp.chili powder.
1 tbsp.onion powder.
1 tbsp. garlic powder.
1 tbsp. black pepper.
2 tsp. ground cumin.
1 tsp. cayenne pepper.
Prepare smoker for 225.
Remove membrane off the ribs.
Cover the ribs with the dry rub, let them sit for 10 or 15 minutes.
Place in smoker for three hours.
On a piece of aluminum foil, put the butter and brown sugar along the bottom.
Place the ribs meat side down on it. Fold the foil around the ribs, put back in smoker.
After one hour take out of foil, turn ribs so meat side up and spread the gochujang
sauce on. Place back in smoker 15 or 20 minutes without the foil.
If they are tender and a little resistance when pulling on bones, then your done.
To make more tender, leave in a little longer.

Spicy Korean Ribs

Pork ribs, 1 cup ale, 1 cup brown sugar, 1 cup soy sauce, 4 tbs. pilsner, 4 tbs. rice vinegar, small grated onion, small grated Asian pear. 4 tbs. minced garlic, 2 tbs. dark sesame oil, 4 tbs. sriracha sauce, 1 tbs. red pepper flakes.
Mix everything but the brown sugar and pour over ribs, cover and marinade overnight, save marinade. Take ribs out and cover with the brown sugar, place in a bag or cling wrap and sit overnight in refrigerator again. Boil the marinade from the first night and simmer for twenty minutes, save . The next morning grill or smoke ribs, baste with the marinade you saved.

Boneless Pork Ribs

Sprinkled sea salt on both sides.
Rubbed yellow mustard on both sides.
Covered with lots of seasons. Wrapped in plastic wrap.
After three hours took out and let it get to room temperature.
Smoked at 225 for about three hours or so, until juicy and tender.

Grilled Pork Ribs

What I did:
Marinated for 24 hrs. Mustard, rice vinegar, garlic vinegar, worcestershire sauce, caribbean bbq rub.
Place inn plastic bag for a day and overnight.
Pre-heated grill, also used a small smoker box with some mesquite pieces in it, sits on the grill with the meat.
Grilled on medium high heat until the meaty part of ribs were nice and tender.
Turned out good and very tasty.

Pork Butt

Very Good- juicy
Mix glaze in a pan and simmer until sugar dissolves, set aside.
Cover with some of the glaze then cover with sugar mix.
Put in smoker.
After 2 hrs. Put some of the glaze on and again 15 minutes later.
After internal temp of 140 add glaze. At 160, wrap in foil.
Done at 205. Take out and sit on table for 30 minutes.
glaze
1 cup brn sugar
1/2 cup honey
1 cup maple syrup
can replace syrup with jam or jelly
4 tbs cider vinegar
2 tbs worcestershire sauce
4 tbs instant coffee grounds
2 tbs dry ground mustard
4 tbs orange juice
sugar blend
1 cup brn sugar
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp paprika
Smoker temp 275-300
internal temp 195.

Oven Baked Pork Chops with Potatoes

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Made with ingredients you probably already have in your pantry, these pork chops are slathered in a country-style sauce then baked until sticky and golden. Add potatoes or any other vegetable that will bake in around the same time! This recipe is fabulous as it is but lends itself to many variations so add your own touch! MARINATING IS OPTIONAL. This is also great with CHICKEN.
Course: Dinner
Servings: 4
Calories: 555 kcal
Author: Nagi | RecipeTin Eats
Ingredients
Rub

1 tsp Worcestershire Sauce
2 tbsp ketchup (Note 1)
1 tbsp soy sauce (Note 2)
2 tbsp brown sugar (or white)
1 tbsp olive oil (or vegetable or canola oil)
1 clove garlic, minced
1 tsp apple cider vinegar (Note 3)

Chops

4 pork chops / cutlets , around 200g/7oz each including bone (Note 4)
800g/ 1.6 lb baby potatoes , larger ones cut in half (Note 5)
1 tbsp olive oil

Instructions

Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
Place in oven for 15 minutes (giving them a head start).

Pork

Meanwhile, mix the Rub ingredients together in a small bowl.
Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
Take the tray out of the oven. Place pork on the tray.
Bake for 10 minutes. Remove tray from oven, spoon over reserved rub on the surface then bake for a further 10 minutes (or 15 minutes for large chops ~ 350g/12oz) (Note 4).
Take tray out of the oven, flick to grill/broiler on high.
Use a brush to get the golden juices off the tray (especially around pork) and dab it onto the pork – this is key for flavour and colour!
Pop pork under grill/broiler for a few minutes until pork is caramelised and golden.
Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. Pictured with this Broccoli Salad.

Recipe Notes
1. If you are in Australia or the UK, you can use Tomato Sauce (American readers – don’t use what you know as Tomato Sauce, use Ketchup!).
2. I use normal soy sauce (Kikkoman). This can be substituted with 2 1/2 tsp light soy sauce. I don’t recommend dark soy sauce – flavour is too strong.
3. Can be substituted with white wine or sherry vinegar.
4. This can be made with any pork chops. I use what we call Pork Cutlets here in Australia. Bone in is better because it’s juicier. Cook time will differ depending on size of cutlets – my cook time is based on 200g/7oz pork chops with bone in. For 350g/12oz, bake for a total of 25 minutes (i.e. 10 minutes + 15 minutes + grill/broil)
You could also use chicken – bake for same time for 180g/6oz boneless thigh fillets and for 200g/7oz breast. I would recommend marinating breast.
5. Make sure the potatoes are no larger than 3cm / 1 1/4″ diameter otherwise they won’t cook in the prescribed time. You can either increase the initial bake time OR cut the larger ones which is what I did.
You can also get the loin out, cover with a sweet rub and some bacon rub. Place in refrigerator for an hour or so while smoker heats up. Smoke at 225-250 for a couple hours until internal temperature is 140-145, take out and wrap in foil for half an hour. Internal temp will go up a little while it sits. Both of them come out good.

Twice Smoked Ham

Get a already smoked ham, make some cuts across and down it.
Rub with oil and sprinkle black pepper on it. Smoke for a couple hours at 250-275.
Internal temp of 150 then apply lots of glaze, continue smoking for internal temp of 160.
Glaze
1 cup bbq sauce, 1/3 cup bourbon, 1/2 cup brown sugar.

Double Smoked Ham

Best Yet
Get a already smoked ham, make some cuts across it.
Mix glaze in a pan and simmer until sugar dissolves, set aside until cools.
Cover with some of the glaze then cover with sugar mix.
Put in smoker.
After 2 hrs. Put some of the glaze on and again 15 minutes later.
Left it alone for an internal temp. of 140-145.
glaze
1/2 cup brn sugar
1/4 cup honey
1/2 cup maple syrup
2 tbs cider vinegar
1 tbs worcestershire sauce
2 tbs instant coffee grounds
1 tbs dry ground mustard
2 tbs orange juice
sugar blend
1/2 cup brn sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp paprika
Smoker temp 275-300 2 1/2 – 3 hrs or so
internal temp 140.

Shrimp

1 stick butter-melted
1/3 cup worcestershire sauce
2 tbs. lemon juice
mix of old bay and jubilee seafood seasonings
Mix all together in a pan. Use lots of the seasonings.
Set aside until smoker heats up. 250 degrees.
Place the pan in smoker.
Smoked mine just over an hour, stir at a half hour.

Smoked Tilapia

Brine fish for one to four hours, I did three. Brine with 1 cup white sugar, 1/2 cup salt, 2 quarts water. Stir until dissolved.
Put in refrigerator for three hours. Heat the smoker for 200, no higher than 225.
Took the fillets out and patted dry. Put a little olive oil on a cookie sheet and placed the fish on them, only the bottoms, not both sides. Rubbed lots of honey on the tops. Sprinkled seasoning on top of honey, I used Flavor Mate New England Fish and Seafood seasoning. Place fish directly on smoker grate for one hour.
Yours may take less or more time. Mine was nice and opaque color, moist and flaked easily.

Turned out great.

Smoked Baked Salmon

Marinate 6 salmon filets one and a half hour with
3 tablespoons melted butter.
2 tablespoons sesame oil.
1/2 teaspoon sea salt.
1/2 teaspoon white pepper.
1 teaspoon paprika.
a little bit of Old Bay seafood seasoning.
Meanwhile prepare some sauce.
1/2 cup honey maple syrup.
3 or 4 tablespoons dijon mustard.
1 tablespoon apple cider vinegar.
2 teaspoons parsley flakes.
1/2 teaspoon salt.
1/2 teaspoon pepper.
1 tablespoon lemon juice.
1 teaspoon minced garlic.
Heat sauce until it boils and set aside.
Get smoker ready for 225 degrees.
Line a baking pan with foil, spray with cooking oil.
Put fish on the foil, skin side down.
Pour the remaining marinate on top, then pour the sauce on them.
They will not take long. mine was around an hour.
The meat should flake nice and easy with a fork.
I used a bullet smoker with peach wood.

Honey Garlic Shrimp and Broccoli

Ingredient

1 lbs. jumbo shrimp, 12 ct.
1 (0.5-lb.) Short Cuts broccoli florets
2 tbsp. water
½ c. honey
¼ c. soy sauce
2 tsp. garlic, minced
1 tsp. fresh ginger, grated
½ tsp. crushed red pepper
¼ c. green onions, sliced
Lime wedges, for serving
Charcoal or gas grill
Large bowl
Medium microwave-safe bowl
Small bowl
Grill basket
nonstick cooking spray
Directions
Step1
Preheat a charcoal or gas grill for direct cooking over medium-high heat.
Step2
Peel shrimp, leaving tails intact, and pat dry. Place shrimp in a bowl. Place broccoli and water in a microwave-safe bowl. Microwave on HIGH for 2 minutes. Drain and set aside Combine honey, soy sauce, garlic, ginger, and crushed red pepper. Reserve half of mixture for serving. Add remaining mixture and shrimp to broccoli, tossing to coat; set aside.
Step3
Spray a grill basket with nonstick spray; add shrimp and broccoli. Grill for 5 to 7 minutes, turning grill basket occasionally.
Step4
Transfer shrimp and broccoli to a serving dish; drizzle with remaining sauce. Sprinkle with green onions and serve with lime wedges.

Smoked Chicken Breasts

From Barlow BBQ
BARLOW BBQ CHICKEN RUB
2 tbsp paprika
1 tbsp black pepper
2 tbsp kosher salt
2 tbsp turbinado sugar
1 tsp chipotle powder
2 tsp garlic powder
1/2 tsp ground mustard powder
Mix all ingredients together and mix well.
BARLOW BBQ CHICKEN SAUCE
1 cup ketchup
1/3 cup brown sugar
2 tbsp chili powder
2 tbs. minced garlic
1/3 cup apple cider vinegar
1 tbsp mustard
2 tbsp soy sauce
Add all ingredients together and mix well.
4 chicken breasts
Barlow BBQ Chicken Rub
Barlow BBQ Chicken Sauce
Olive Oil
Start by cutting each chicken breast in half and remove the skin. Feel free to trim up how you like. Brush each breast with olive oil and dredge in the Barlow BBQ Chicken Rub to get a heavy coating. Once all the breasts have been coated in rub, set aside in the fridge until time to cook.
Set up your charcoal grill for indirect cooking. We want to get the grill going nice and hot, so light a charcoal chimney full of charcoal, and when lit, add to one side of the grill (you can use Weber charcoal baskets, the Slow ‘N Sear, or just bank charcoal to one side). Add some chunks of your favorite smoking wood, cover and give the grill about 10-15 minutes to heat up.
When the grill is ready, add the chicken breasts to the side opposite of the lit charcoal. Cover and let smoke for about 20 minutes. At the 20-30 minute mark, check the temps of the chicken and brush on some Barlow BBQ Chicken Sauce. Cover and continue to smoke until internal temp of the chicken has reached 165 degrees. Remove and enjoy!
(I placed mine in a smoker, it took longer. At about 145, I covered it with the sauce. I also added minced garlic in the ingredients.)
Tasted very good.

Chicken Breasts with Cream of Mushroom

Cream of Mushroom and Maple Syrup Boneless Chicken Breasts
5 or 6 Boneless Chicken Breasts
1/2 cup mustard
1/2 cup maple syrup
2 tbs. red wine vinegar
1/4 cup honey
1/2 onion
can of cream of mushroom
salt
pepper
rosemary
Chop the onion into small pieces.
Mix the mustard,maple syrup, vinegar, honey, onion pieces,
cream of mushroom soup, sprinkle of salt, sprinkle of pepper.
Put chicken breasts in a baking dish, pour mixture over the chicken.
Sprinkle some rosemary on top.
Heat oven to 350. Bake for around 45 minutes or chicken internal temp is 165. I did not use a cover on the dish.
Tastes good on rice.
Next time bake it in smoker at 275 or 300.

Beer Can Chicken

The chicken rub.
a couple tsp. chili powder.
a couple tsp. brown sugar.
a tsp. ground cumin.
3/4 tsp. salt.
1/2 tsp. black pepper.
a tsp. onion powder.
For the beer.
Mix with half can beer, about a quarter onion chopped,a couple tbs.apple cider vinegar,
about 2 teaspoons of minced garlic.
Get chicken ready.
Rubbed the chicken all over with a little olive oil. Put the rub on it and tried to
get some under the skin and some inside of it.
Let it sit while smoker heats up to 275.
I had a stand to hold the can, stood the chicken on it.
I placed it near the firebox end of smoker to make a crispier skin.
Smoke it for breast temperature of 165, I went to 170.

Smoked Chicken Quarters

Smoked Chicken Quarters (injected)

chicken injection
1 stick of margarine, butter or Butter Buds
3/4 teaspoon Garlic Power
3/4 teaspoon Onion Powder
3/4 teaspoon Cajun Spice
1/4 teaspoon white pepper
Smoked Chicken Rub Ingredients
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper
Smoked Chicken Quarters Ingredients
Chicken quarters (legs and thighs). Took off skin. Rub olive oil on then seasoning (Stubbs) to fully coat the chicken quarters.
Some of the chicken pieces I sprinkle some lemon pepper seasoning salt, tiny bit of stubbs, tiny bit of bacon salt. Both were good.
I used maple and ash wood. Smoked around 250. Internal temperature of 170 degrees. Take out and sit on counter wrapped in foil for thirty minutes.

Smoked Chicken Quarters

Placed chicken quarters in a pan lined with a bag. Covered with buttermilk.
Not enough buttermilk, so I finished off with milk. Covered about four hours.
I then took out and put rub on them and under the skin. Placed on a tray, back in fridge for an hour and a half,
Got smoker ready for about 230 degrees.
Every half hour I sprayed everything with apple juice.
About four hours temp was about 163, pulled out and wrapped in foil.
It all turned out good.
For chicken, I used GrillMates with some Caribbean Tradition added.

Smoked Jamaican Jerk Chicken

Posted on May 22, 2018 by Ed
Jamaican Jerk Chicken Leg Quarters
Poke holes in the chicken with a fork about half way through.
I rubbed the paste like jerk all over the chicken then placed in
a plastic bag for overnight.
Smoked around 225-230 degrees around 4 hours or so to get Internal temp 165.
Wrapped in foil and let sit on table for at least 30 min.
Jerk I used:
14 tbs. onion powder.
10 tbs. onion flakes.
6 tbs. allspice.
6 tbs. black pepper.
6 tbs. cayenne pepper or ground red pepper.
6 tbs. brown sugar.
6 tbs dried thyme.
12 tsp. ground cinnamon.
2 tbs. rosemary.
3 tbs. ground ginger.
6 tbs. garlic powder.
2 tbs. sage.
3 tbs. chile powder.
4 jalapeno peppers.
8 tbs. vegetable oil.
1/2 cup lemon juice.
1 tsp. kosher salt.
4 tbs. white vinegar.
1/2 cup apple cider vinegar.
1/2 cup Mango Rum
Mix in food processor until a paste consistency.

Bacon Wrapped Chicken Drumsticks and Leg Quarters

Inject chicken with 3 tbs. rub, 1/2 stick melted butter.
I ground the rub in a coffee grinder to make it fine. Rub and butter injected.
Then rub olive oil all over the chicken pieces, cover with a rub. I used the same rub I injected
with, just didn't grind it.
Wrap the chicken pieces with bacon.
Smoked around 220-225 degrees around 4 hours. Internal temp 165.
Made a sauce of 1 cup BBQ sauce and 1/2 cup beer. Put it on a couple times.
Wrapped in foil and let sit on table for at least 30 min.

Pulled Chicken

A chicken, I used several quarter sections. Put some salt and pepper and covered with rub.
Smoked around three hours at 275 until meat hits 175.
While its smoking, make slaw and white sauce.
Slaw-shredded red cabbage, most of the white sauce, 1/2 cup blue cheese crumbles, some chopped onion,
2 tablespoons white sugar, teaspoon celery seed. Mix all together and refrigerate a couple hours.
White Sauce-2 cups mayonnaise, 1/2 cup apple cider vinegar, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 1 tsp dijon mustard, 1 tbs. minced garlic,
2 teaspoon horse radish, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 2 tablespoons lemon juice.
Mix all together. Save a little bit of sauce to put on top of the chicken, the rest of it in the slaw.
When meat is done pull off bones, pulling it into small pieces.
Place on toast or buns. Spoon some white sauce on. Top with some slaw.

Smoked Chicken Quarters

Mexican Grilled Chicken (Smoked)

1 large chicken.

The rub marinade mix.

Directions
1.Cut back off the chicken, along sides of spine with scissors. Open up chicken and lay flat.
2.Rub the rub mix all over it, place in large bag and refrigerate for four or more hours.
3.Put in smoker. I did around 275 for around 3 or 4 hours or so.
4.I did mine on a cookie pan to keep juices there and sprinkled apple juice on it several times.
5.Eat it. Mine turned out very tasty.
Rub Marinade Mix
1 1/2 tbsp ground chili
1 tsp oregano
1/2 tsp mexican cinnamon
1 tsp salt
couple good pinches cloves
1/4 cup orange juice
3 tbsp
apple cider vinegar
some garlic
That was the recipe but I added
1 1/2 tsp paprika
2tbsp thyme
1 tbsp allspice

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.