cooking

[aspeck]

Only thing I have cured was pork (I turned pork shoulder into a really good ham recently) and for our New Year's Eve Party I cured a venison hindquarter. Never had venison ham before, but I will do it again! Delicious!

 

[redneck joe]

cooked a flank steak for the first time last ight. 4 hour marinade in red wine and some sices, it was awesome.

I was surprised on how long it took to cook on very hot cast iron and to watch it seize up into such a smaller pie of meat. Any tips on not overcooking the thin side like I did?

 

[FLATHEAD]

Only thing I have cured was pork (I turned pork shoulder into a really good ham recently) and for our New Year's Eve Party I cured a venison hindquarter. Never had venison ham before, but I will do it again! Delicious!

Former coworker made venison ham. It was really good. I would make venison pastrami and we would swap some.

 

[sangerwaker]

Anyone try smoking cream cheese? Mighty tasty. Made this one with chili starter seasoning. Might be the best one I've made yet.

 

[redneck joe]

do you chill it first of warm it up?

 

[sangerwaker]

We chill it after smoking it. It does lose some of cream cheese's consistency. Warming it up does not make it spread any better. We've been just eating it chilled and put onto crackers, or stuffed in jalapenos and cooked again, or on a sammich...or....

We made some smoked stuffed chicken breasts and used some smoked cream cheese as filling. Delicious.

Lots of recipes out there for smoking cream cheese. We prefer to dry rub only, and either use a little bit of olive oil or bbq sauce over the top, depending on what seasonings you use. Be sure to lightly score the block prior to seasoning it. 200-225 in the smoker for 2 hours on a piece of foil.

 

[redneck joe]

i was just thinking it would melt even in a cold smoke.

 

[aspeck]

200-225 in the smoker for 2 hours on a piece of foil.

I was thinking you would want a colder smoke ... something around 170-175. Hmmm ... I might have to experiment ...

 

[redneck joe]

In my mind a cold smoke is no more than 90F.

 

[aspeck]

In my mind a cold smoke is no more than 90F.

Agreed ... I said coldER not cold ... maybe I should have said "a smoke that was not quite as warm" ...

 

[sangerwaker]

It does not melt, even at 225. I thought so too until I tried it. Lots of recipes on the web. Use your favorite seasoning. Experimentation is the fun part.

 

[redneck joe]

cookie day, first batch

 

[redneck joe]

The Thin Chocolate Chip Cookie Recipe | Alton Brown

A higher ratio of white to brown sugar is the secret to Alton Brown's The Thin Chocolate Chip Cookie, a crispy take on Nestle Toll House's cookie.

altonbrown.com

 

[redneck joe]

 

[redneck joe]

 

[redneck joe]

 

[redneck joe]

 

[redneck joe]

Pizza was a Reuben. Olive oil then corned beef and kraut with thousand island for drizzling

 

[redneck joe]

 

[redneck joe]

Uses 12 briquettes in the big chimney and only 8 in the smaller one we have . Completely room temp steak like hour or more on counter soaking up seasonings then sear. Perfection