tag:blogger.com,1999:blog-34595273190798872202024-03-19T03:02:07.046-06:00Smoked VanillaThis Blog is dedicated to great foods. From slow smoked Barbecue to homemade Vanilla extract.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3459527319079887220.post-5954003936585037822015-04-27T18:21:00.002-06:002015-04-27T23:16:21.898-06:00Honey Root Beer<div class="separator" style="clear: both; text-align: center;">
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I don't drink a lot of soda but I do like to have homemade root beer. This recipe is a simple one but I'm hoping it produces a good product..</div>
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Homemade Root Beer</div>
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You will need a 1 gallon carboy or jug with a tight fitting lid. </div>
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2 cups warm water</div>
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1 3/4 cups honey</div>
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1 1/2 ounces root beer extract</div>
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1/4 teaspoon dry bakers yeast</div>
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1 vanilla bean (optional)</div>
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Fill carboy half full with warm water. Add honey, extract and yeast. Swirl jug until honey and yeast are completely blended. Add vanilla bean and fill carboy to 1/2 inch from the top. Cap tightly. Allow mixture to ferment for in warm place, about 70 degrees for 24 hours. Refrigerate until cold. I like to place carboy in a open cooler and cover with a towel in case of leaks or breakages.<br />
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Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-59914736354043761942015-04-27T17:57:00.001-06:002015-04-27T17:57:38.223-06:00Honey! More than just a topping for peanut butter Sandwiches. What is honey?<br />
Flowers secrete a liquid called nectar. Honey bees collect this nectar and bring it back to their hive where in a complex process they turn it into what we call honey. I think it is important to note and quite interesting that a single honey bee will produce only 1/12 of a teaspoon of honey it its lifetime. The bees in the hive will have to fly over 55,000 miles and visit over 2 million flowers to produce one pound of honey. The accumulated work of approximately 768 bees.<br />
Honey is 80% sugar and 20% water compared to the nectar it started out as was 80% water and 20% sugar. Bees produce this sweet concoction for food. A single hive can produce up to 400 pounds of honey, luckily this is more than the hive needs to survive so we can remove some from the hive and consume it ourselves.<br />
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Using Honey<br />
Honey is so much more then just a sweet topping to drizzle over peanut butter sandwich. You can use it sweeten anything. Honey flavor varies from batch to batch depending on what type of flower the bees are harvesting. Generally, the lighter the honey, the milder its flavor.<br />
When cooking or using honey in a recipe you it's good to remember that unlike sugar honey adds a flavor to you food, so remember this when choosing what honey to use. Honey also absorbs moisture, which enables baked goods to stay fresher longer. Being a liquid there are a few techniques which are helpful to use when using honey vs sugar.<br />
* substitute one cup honey for 1 cup sugar , but reduce the amount of liquid in the recipe by 1/4 cup.<br />
* If you find honey to be too sweet reduce the amount. Use 3/4 cup honey to 1 cup sugar and reduce liquid by 3 tablespoons.<br />
* When using honey instead of sugar in a recipe, bake the food longer and at a lower temp. 25 degrees lower than the original recipe calls for.<br />
*Liquid honey works best in most recipes but crystallized honey can be used cup for cup for liquid honey. But crystallized honey tends to make baked goods denser.<br />
*Honey is acidic. Add 1/8 to 1/4 teaspoon of baking soda per cup of honey used to receive for baked goods. (Except yeast breads, because the leavening thrives in a slightly acidic environment. )<br />
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Since I've have a supply of honey coming from my back yard I've been using honey more often in cooking and as a sweetener. Over the next little while I will share recipes here that I've been trying honey in. Feel free to try them yourself and don't be afraid to comment on you thoughts and results.<br />
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<br />Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-47846805190625096422013-08-25T18:19:00.000-06:002013-08-25T18:19:09.842-06:00Wood fired black berry pie.<div class="separator" style="clear: both; text-align: center;">
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As a child my family would go to the Oregon coast every summer. One of my favorite memories was picking wild black berries. I still go to the coast but I have my own black berry plant in my yard. I love using black berries in ice cream, jams, jellies and of course pie. I love to make pies and I find that cooking them in my smoker adds that little something you just can't get from an oven. Wood smoke gives every thing that little flavor that makes people say wow.<br />
Black berry pie<br />
Crust:<br />
3 cups flour<br />
1 1/2 tsp salt<br />
3 tbs sugar<br />
Stir together and then cut in with pasty knife until small crumbs<br />
1 cup shortening<br />
Slowly add 2/3 cup water and stir with fork until you have a soft flakey dough.<br />
Devide dough in half an roll each have out to form crust for pie. Place into pie plate and trim sides. Makes two crust.<br />
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Filling:<br />
6 cups black berries<br />
1 cup sugar<br />
1/2 cup corn starch<br />
Mix ingredients together in a small mixing bowl. Add filling to pie crust.<br />
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Topping:<br />
2 cups flour.<br />
1 cup sugar<br />
1 tbs cinnamon<br />
1 stick butter softened<br />
Mix flour, sugar and cinnamon. Cut in butter until small crumbs. Spread over pie filling.<br />
Cook pie in smoker at 450 degrees for 40 min or until thick, bubbling and golden brown.<br />
Remove from smoker and let cool.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-49169487895168487062012-08-26T22:21:00.000-06:002012-08-26T22:25:38.986-06:00Pure Liquid Sunshine Pure Liquid Sunshine
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I have fallen in love with a bug. The incredible honeybee. The last few years I have picked up a new hobby. Beekeeping. I never thought that a insect could be so fascinating. I started out with a single hive and now I have four in may back yard and three more down at my store.<br />
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"Oh" did I forget to mention I also have a new Beekeeping business. My Friend Nate Hall and my father Mike Bachman and myself have opened a new beekeeping business for hobbyist. Deseret Hive Supply.
(my wife Annessa is also an invaluable asset to the business. I get into these things and she is right there with me.) (Thank you for all you do I love you more than you will ever know)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MsD1auWjcCF_gcbVmuea-XMON7iTj3QaoDU1ayA_8HtWffteGhmPCuTLRSRna4QjrfqCSQps8X4AJrHEtM7eUB8I3mXl3jIuXKVKHvDXK5JFzLwSLISsfaZpD9GKjx5QyAEI3C-4irU/s1600/bee+hive+018.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MsD1auWjcCF_gcbVmuea-XMON7iTj3QaoDU1ayA_8HtWffteGhmPCuTLRSRna4QjrfqCSQps8X4AJrHEtM7eUB8I3mXl3jIuXKVKHvDXK5JFzLwSLISsfaZpD9GKjx5QyAEI3C-4irU/s400/bee+hive+018.JPG" width="400" /></a>
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The store
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I guess I let my Hobie run away.
We sale everything a hobbyist beekeeper needs to raise bees and harvest the wonderful liquid sunshine that they produce. Honey<br />
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I will have to post recipes using honey.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-33187421872556167942012-04-01T11:34:00.005-06:002015-04-27T23:07:38.842-06:00Smoked Pheasant stuffed baby bella's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29T_uHiNlD9ckn7VEiw6HnpkBIN27GRa3CXJzOhqb2hnI5QZ0BYEtPbRyug_NOYgGB5h2p2NihJVNKXraqqnXr-hoROk5f-0jq5yF2YQCD89iLWA3d9vZJGSeGVB9KWUq-PL736RPvmA/s1600/DSC00645.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29T_uHiNlD9ckn7VEiw6HnpkBIN27GRa3CXJzOhqb2hnI5QZ0BYEtPbRyug_NOYgGB5h2p2NihJVNKXraqqnXr-hoROk5f-0jq5yF2YQCD89iLWA3d9vZJGSeGVB9KWUq-PL736RPvmA/s400/DSC00645.JPG" id="BLOGGER_PHOTO_ID_5726487529544003570" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a><br />
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2 Pheasant breast<br />
favorite seasoning salt<br />
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10 baby Bella mushrooms<br />
small onion<br />
garlic<br />
mozzarella cheese<br />
Parmesan cheese<br />
Cajun spices<br />
bread crumbs<br />
butter<br />
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Season the Pheasant breast and place in smoker and smoke until done.<br />
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Remove stems from mushrooms and set aside. Rub mushrooms caps with butter and place on grilling pan or cookie sheet. Chop mushroom stems and place into bowl. Chop pheasant breast into tiny pieces. Place pheasant into the bowl with stems and mix with chopped onion and minced garlic. Mix in shredded mozzarella and Parmesan cheese. Season with Cajun spices and mix well. <br />
Make small ball with pheasant mixture and push into each mushroom cap. Dip cap into bread crumbs seasoned with Cajun spices.<br />
Place mushrooms in grill and cook for 15 to 20 minutes.<br />
Serve and enjoy.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-6583374854248076782012-04-01T10:42:00.008-06:002012-04-01T11:30:28.892-06:00Grilled Steak and Lobster<A href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbAOBS8r3Oxv3SQDt6Ki9AShjgt01t8mnAbjqajziuqAMV5BvKRTKCSaKXExZxNdvJN0kJB5nQTu7Ote3z5E40N0iwbr1SQJwDiZLhvVbxQgmwff8zs1CL27PRlI0vOxMsD61PDGSJDA/s1600/DSC00599.JPG"><IMG style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id=BLOGGER_PHOTO_ID_5726479908491176818 border=0 alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbAOBS8r3Oxv3SQDt6Ki9AShjgt01t8mnAbjqajziuqAMV5BvKRTKCSaKXExZxNdvJN0kJB5nQTu7Ote3z5E40N0iwbr1SQJwDiZLhvVbxQgmwff8zs1CL27PRlI0vOxMsD61PDGSJDA/s400/DSC00599.JPG"></A> <br />I recently went Lobster hunting in the Florida Keys. I was able to bring home some fresh lobster tails and have some Friends over for Steak and Lobster.<br /><br /><em>The steak is up to you but here is how I prepared the Lobster.</em><br /><br />Lobster Tails<br />1/4 cup of Butter<br />2 cloves of minced garlic<br />salt and pepper<br />Melt butter and mix in garlic, salt and pepper to taste.<br /><br /><A href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKVKt0J1SNyqW1wCsh9pSTagsZXol-IG0Ud3enSkPI3Q208GMYQRg-Yw5bgJDlvMyJThW-BjBUnpIA9ebn4s-3L1Wu8x9D0fRRUv28tZIe5U8li1sobvhXqzZkDlbcC1BVuAj5yPdGkM/s1600/DSC00639.JPG"><IMG style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id=BLOGGER_PHOTO_ID_5726478754853663042 border=0 alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKVKt0J1SNyqW1wCsh9pSTagsZXol-IG0Ud3enSkPI3Q208GMYQRg-Yw5bgJDlvMyJThW-BjBUnpIA9ebn4s-3L1Wu8x9D0fRRUv28tZIe5U8li1sobvhXqzZkDlbcC1BVuAj5yPdGkM/s400/DSC00639.JPG"></A><br /><br />Take the Lobster Tails and insert a skewer through the center from the base of the tail through the center of the meat. This will keep the tails from curling up when cooked. Take a pair of kitchen sheers and trim out the belly of the tail exposing the meat. Baste the meat with the prepared butter. Place the lobster tails on the grill and cook for 8 to 10 minutes per side.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18rq1OYSlL_ClmcKkO8gZkkFHiuStauWbgmLnxM-ng1FQGyLqiUZYhpLFSQGRwD3v1pg5VRtavsge9NHEppDGfU29jxYSAHnTpexP_WIvdz1RSlJ8vSzXxOQpDgh-UkRXCJz1xSVXFKk/s1600/DSC00646.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh18rq1OYSlL_ClmcKkO8gZkkFHiuStauWbgmLnxM-ng1FQGyLqiUZYhpLFSQGRwD3v1pg5VRtavsge9NHEppDGfU29jxYSAHnTpexP_WIvdz1RSlJ8vSzXxOQpDgh-UkRXCJz1xSVXFKk/s400/DSC00646.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5726483754134948466" /></a><br /><br />Remove from grill and and serve.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOfKaiIdmA41y0PtVA8QZn6ki9-4QadHByKWHhGdIUgX6BShQs8rWL74KdunEDxjitLuGoVVtV0M8A5lBi-MSKpJVGjbww6NpBmc47WFRJ5rBv2b9CBJ045Hw6sAfNv-WivXQnHSgWQw/s1600/DSC00648.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOfKaiIdmA41y0PtVA8QZn6ki9-4QadHByKWHhGdIUgX6BShQs8rWL74KdunEDxjitLuGoVVtV0M8A5lBi-MSKpJVGjbww6NpBmc47WFRJ5rBv2b9CBJ045Hw6sAfNv-WivXQnHSgWQw/s400/DSC00648.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5726485110849533410" /></a><br />Steak and Lobster Served with baked potatoes french bread and smoked pheasant stuffed baby Bella'sVichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-46224056704817354642012-01-28T15:48:00.003-07:002012-01-29T20:09:37.651-07:00White Chocolate Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLItg5yTRf4yPDNNXXfZvg8gbRMAv6jh4FPGOUqisJZUSpR0N8eGlyUihpiVT-C7G3OWSVxq53eKw80PhV9yBYC27XvAF6UT1ynIdyjFSi7gSd0FWAO4nDXR4aMNjzG6FNkTNYMcRGlEU/s1600/DSC00519.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLItg5yTRf4yPDNNXXfZvg8gbRMAv6jh4FPGOUqisJZUSpR0N8eGlyUihpiVT-C7G3OWSVxq53eKw80PhV9yBYC27XvAF6UT1ynIdyjFSi7gSd0FWAO4nDXR4aMNjzG6FNkTNYMcRGlEU/s320/DSC00519.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5703256810574760786" /></a><br /> This receipe is one of my favorites. They say good food takes time and this cake is no exception. It takes about 4 hours in prep and cooking time and then you have to refrigerate for at least 8 hours. Its worth every second.<br /><br /> First things First.<br /><i>The Crust</i><br /><br />1 1/2 cups vanilla waffers crumbs<br />4 oz white chocolate, coarsely chopped<br />5 TB unsalted butter, melted<br /><br /> In a blender or food processor combine the vanilla waffers and white chocolate and process until well blended. Mix in butter. Wrap the oustside of a 9-inch springform pan with aluminum foil. Press the the crust into the bottom and up the sides of the pan then chill the crust in the refridgerator.<br /><br /><i>Filling</i><br />18 oz white chocolate<br />1/4 cup heavy cream<br />1 1/2 pounds cream cheese<br />1/2 cup vanilla sugar or sugar<br />1/2 cup sour cream<br />4 large eggs<br />1 TB pure vanilla extract<br /> Preheat the oven to 275 degrees. set a shallow baking pan filled with water on the bottom rack of the oven.<br />Prepare the filling: In a double boiler, melt the white chocolate with the heavy cream. Set aside to cool slightly.<br /> <br /> In large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream, and vanilla. Beat in the eggs one at a time waiting until mixture is smoothe between eggs. Beat in the white chocolate cream and pour into the prepared pan.<br /> Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250 degrees and bake for 1 hour longer. Without opening the oven, turn off the heat but leave cake in the oven for 1 hour. 3 hours total cooking time. Remove the cake and cool on a wire rack for 30 min.<br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-qWGf7oEIuJDrJ8cAN_q_zB2ZvXAB3uQSbjNtj9sgaJaGuQ54O0zahWyebuy9p7DvjUsaBAbTSxxntU9bHwZitpKlcfYseR5aXITgM2Mk7tHu4lepZbNOK1xfsuynqyu2pqd06tVHxA/s1600/DSC00515.JPG" imageanchor="1" style=""><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-qWGf7oEIuJDrJ8cAN_q_zB2ZvXAB3uQSbjNtj9sgaJaGuQ54O0zahWyebuy9p7DvjUsaBAbTSxxntU9bHwZitpKlcfYseR5aXITgM2Mk7tHu4lepZbNOK1xfsuynqyu2pqd06tVHxA/s320/DSC00515.JPG" /></a></div><br /><br /><i>White chocolate Ganache</i><br />8 oz white chocolate, finely chopped<br />1/2 cup heavy cream<br />1 TB unsalted butter<br /> In a small sauce pan bring the cream and butter to a simmer. Remove from heat and add the white chocolate, cover and let rest for 5 minutes. Stir until smooth let cool to room temperature and pour the ganache over the cheesecake. Tipping the cheese cake to cover entire top. refrigerate the cheesecake for at least 8 hours.Garnish the cheesecake with fresh rapberries and serve with raspberry sauce.<br /><br /><i>Raspberry Sauce</i><br />12 oz frozen raspberries thawed<br />1/4 cup sugar<br />1 TB orange juice concentrate<br />In small pan drain berries through a seive. Pressing gently remove as much juice as possible. Simmer juice until reduced. Add sugar and orange juice concentrate. With a wooden spoon press teh raspberries through the stainer into the bowl. Stir to combine. Cool. Drizzel sauce over cheesecake and serveVichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-87423137539262793062011-01-01T10:56:00.010-07:002011-01-08T11:00:06.692-07:00Vanilla<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTJIbvmsrgKImQMA_FQ-if1v_DOF1ely8sckCyHXWZu6wjzX-_iD2WneN00_dd66nAqHDx453bhIjcP8M7XmyWep6DmyHoJpHW_NbdI-eZmxRQYY2HiinBkN4uCMOTEA1KIFSxtGvuNg/s1600/Vanilla+orchid+001.jpg"><img style="WIDTH: 277px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557284911834835874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTJIbvmsrgKImQMA_FQ-if1v_DOF1ely8sckCyHXWZu6wjzX-_iD2WneN00_dd66nAqHDx453bhIjcP8M7XmyWep6DmyHoJpHW_NbdI-eZmxRQYY2HiinBkN4uCMOTEA1KIFSxtGvuNg/s320/Vanilla+orchid+001.jpg" /></a><br /><br /><br /><div>Vanilla planifolia was introduced to the Spanish in 1516 by the Aztec people who had been using it for chocolate beverages and as a medicinal plant. From the time the Spanish first tasted it they where hooked. They brought it back to Spain and introduced it all over Europe. The French adopted it and the king's greenhouses were the first to host vanilla plants.</div><br /><br /><br /><div>However no matter how hard they tried the plants remained sterile. The flowers bloomed but never gave beans. To bear a fruit, the flower had to be pollinated, and natural pollination only occurs in Mexico, thanks to the melipone bee only found in Mexico.</div><br /><br /><br /><div>A simple and efficient artificial hand pollination method was introduced in 1841 by a slave named Edmond Albius on Bourbon Island (Reunion) and is still in use today.</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUgbR-vFiGhvUTEchtZP6wILwgW8HCvZVTxPBeZqrtwk1M2HYs4MNuIUzdP3-9XIdiJDPL3cZunKjwe11n_YOPetEcAogwCgmhK0TBylGe0BiduvqsLGxWIDbcHACD6l7XzlZgppQNT0g/s1600/Vanilla+Pollination.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwByVZUOr12DDD-QKV_tXdKxSJNL-U4luErPjImk9gKL-zvzxOH3qvPfNUy2qkmFFiiiZ_cFgW4IyTDncjaNsavVdlWvoEH4las-5cKDaHobjkZBxcsgJ050ri-zW-Jo8Kva6vvPfUlo/s1600/Vanilla+Pollination.jpg"><img style="WIDTH: 210px; HEIGHT: 385px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557284306074825442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwByVZUOr12DDD-QKV_tXdKxSJNL-U4luErPjImk9gKL-zvzxOH3qvPfNUy2qkmFFiiiZ_cFgW4IyTDncjaNsavVdlWvoEH4las-5cKDaHobjkZBxcsgJ050ri-zW-Jo8Kva6vvPfUlo/s320/Vanilla+Pollination.jpg" /></a><br /><br /><br />The flower is a hermaphrodite (both male and female), but there is no self-pollination because of the rostellum. Therefore it needs to be hand pollinated, flower by flower. The flower's life span is only hours. And usually between June and October.<br />To pollinate take the flower in one hand. Then with a splinter lift the stamen and move the stigma back and bring the male and female organs (anther and stigma) together. Once fertilised the flower withers and the ovary develops into a a pod called a "bean". The bean is mature after 9 months. From green it becomes yellow then brown. The bean should be left to harvest only when it has gone through all steps of maturity.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_UthVAZBthqu-tGv4NWZM-ZO7-EtCdXsGCJ8ulx_3idGuQXxHEkTsVv2UjSCabFoyGETAepLX-bwAuBH5GRvjpCFc2yoHL0dQXT3AbUECYplC4aRGMbatfs-PWIhQeJ6duA-fRq2Tgs/s1600/vanilla+beans+001.jpg"><img style="WIDTH: 150px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557284916572070834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_UthVAZBthqu-tGv4NWZM-ZO7-EtCdXsGCJ8ulx_3idGuQXxHEkTsVv2UjSCabFoyGETAepLX-bwAuBH5GRvjpCFc2yoHL0dQXT3AbUECYplC4aRGMbatfs-PWIhQeJ6duA-fRq2Tgs/s320/vanilla+beans+001.jpg" /></a><br /><br />Preparation is made in three stages:<br /><br /><br /><ol><br /><li>After the picking, beans are put in the shade, washed and dried.</li><br /><li>They are put under the sun during the day and during the night wrapped in cloth for sweating. Their humidity ratio falls from 80% to 50-55%. The beans become flexible and have oily skins.</li><br /><li>The last process is air-drying in the shade.<br /></li></ol><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKelSDWM4VVV3C5vKjyYk0_3-hNRHb9DT5EFM_9Rd4i5pUh1ExAtgyWEePZ3JWSvusRWHSxXCWGUllev-67SA40YjzMrTVRrIseZCUlI2MOZ-uXztRIxu_rwQbo06sTYGQpNsPAgBFTSM/s1600/Tahitian+vanilla+beans+001.jpg"><img style="WIDTH: 233px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5557284915175189874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKelSDWM4VVV3C5vKjyYk0_3-hNRHb9DT5EFM_9Rd4i5pUh1ExAtgyWEePZ3JWSvusRWHSxXCWGUllev-67SA40YjzMrTVRrIseZCUlI2MOZ-uXztRIxu_rwQbo06sTYGQpNsPAgBFTSM/s320/Tahitian+vanilla+beans+001.jpg" /></a><br /></p><br /><p></p><br /><p></p><br />There are strict controls on quality through all stages of the process: picking, preparation, packaging and export. There are special committees who control beans. They classify The beans and send them out for marketing. You can purchase beans of different grades/qualities.<br /><br />Once you have your beans there are many different things you can do with them. Making your own Vanilla extract is one of them.<br /><br />Here's How.<br />You will need:<br />24 Vanilla Beans<br />80 proof Vodka 750ml bottle<br /><br />For my first try at making vanilla extract I used this recipe. You can make it in bigger batches if you like. I used Smirnoff premium triple distilled vodka 80 proof. You need to have a vodka that's at least 35% alcohol. You will also need at least one ounce of vanilla beans (around 8 beans) per cup of alcohol. A 750ml bottle of vodka is 3 cups which means you will need 24 beans. Take the beans and split them down the middle and scrap out the seeds. Place the seeds and the cut bean into the bottle of vodka.(you will have to remove some of the vodka) Replace the cap on the bottle and shake. Now all you have to do is wait. Place the bottle in a safe place and let it age for at least 6 months. Shake the bottle periodically you can even smell it on occasion. After 6 months you have Vanilla extract. Make sure you get another batch started right away so you don't run out.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinE9k_SQanW_pcM2XEB6bPs266IyDVZwpamYRxL9HMOdvgCZiI1cNEBK01pwAMoiuvqL0V4qu0P9mwPXpTo3iHfljKrCc80ojQB26kktMCGlnz_x9vEHrQ69xCVPR1FWWfV_eZMGxSQE/s1600/vanilla+004.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559875679323062898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinE9k_SQanW_pcM2XEB6bPs266IyDVZwpamYRxL9HMOdvgCZiI1cNEBK01pwAMoiuvqL0V4qu0P9mwPXpTo3iHfljKrCc80ojQB26kktMCGlnz_x9vEHrQ69xCVPR1FWWfV_eZMGxSQE/s320/vanilla+004.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4QbD_Ga15td72nts-EEIfD1eyrp7CaZr8FeFzsxGClQIrYBEIj6MdezMTBT6wEoDLkzk4PrNGJwrX1qAjfLR-FebVMwS1l4VSopMjNI7KZXPa039napFsVnEG8EH1WfMQPKE9m-nqCU/s1600/vanilla+007.JPG"><img style="WIDTH: 320px; HEIGHT: 283px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559875686373727602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4QbD_Ga15td72nts-EEIfD1eyrp7CaZr8FeFzsxGClQIrYBEIj6MdezMTBT6wEoDLkzk4PrNGJwrX1qAjfLR-FebVMwS1l4VSopMjNI7KZXPa039napFsVnEG8EH1WfMQPKE9m-nqCU/s320/vanilla+007.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz09eOg2jNd5TsINcsrMWSQrqBs4yLWAE1K3mCdyETbu7xm1r7qBd_RVLy9QVde839ml9mUgs2U3XxXSBgjscU8QyihSa8Qh6DLP6Q_9Arc-PXoejfqbFn8KO1a7u-_g2Cp-6h92f_r0/s1600/vanilla+010.JPG"><img style="WIDTH: 213px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559875693461703570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnz09eOg2jNd5TsINcsrMWSQrqBs4yLWAE1K3mCdyETbu7xm1r7qBd_RVLy9QVde839ml9mUgs2U3XxXSBgjscU8QyihSa8Qh6DLP6Q_9Arc-PXoejfqbFn8KO1a7u-_g2Cp-6h92f_r0/s320/vanilla+010.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVd2TVPBBeW_Du8IXwDzpfjOuFVK1Ky-71s8E_5nxBlnhfYR0ElVOq3cXZFtWE6QHNXzzqf9wu9Z3S6y6VYzLsRqKhntkPYLZN_-dcVnpIaqixRxgkhmDN3ofpXnX2m6r3X3FO-626J0/s1600/vanilla+008.JPG"><img style="WIDTH: 213px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5559875697707539666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVd2TVPBBeW_Du8IXwDzpfjOuFVK1Ky-71s8E_5nxBlnhfYR0ElVOq3cXZFtWE6QHNXzzqf9wu9Z3S6y6VYzLsRqKhntkPYLZN_-dcVnpIaqixRxgkhmDN3ofpXnX2m6r3X3FO-626J0/s320/vanilla+008.JPG" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-51773171077023454582010-10-14T18:19:00.010-06:002010-10-14T19:06:16.538-06:00Cheese cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMXPN5AvMnA519aJ4V_vxZrsJLTczFREQNw5sCi3YEuZjw_MzxFc2BQKEXTxv70qIFdCyo7wqMw8np5pe87VX3aBrC9VHjxyDzZMVXpnm7xLKfUJgGKUtWUSDIx8UvCBjTvYM4w8gQtg/s1600/045.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5528064050315423218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMXPN5AvMnA519aJ4V_vxZrsJLTczFREQNw5sCi3YEuZjw_MzxFc2BQKEXTxv70qIFdCyo7wqMw8np5pe87VX3aBrC9VHjxyDzZMVXpnm7xLKfUJgGKUtWUSDIx8UvCBjTvYM4w8gQtg/s320/045.JPG" /></a><br /><span style="color:#996633;">Carmel Chocolate</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUZ8y372EnO47U5scRqFdH3hRXxJTpl1MfGe7GXHoa7ve50Awk2BmNkRe7214Ad60K5nroElgzd9SS8jN6T5lBFU24w-aN3uKT-12uUimoqIMlgeR-z7AbEUeOUxTEN_jZ54dr9re2QE/s1600/038.JPG"><span style="color:#660000;"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5528063993356723570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUZ8y372EnO47U5scRqFdH3hRXxJTpl1MfGe7GXHoa7ve50Awk2BmNkRe7214Ad60K5nroElgzd9SS8jN6T5lBFU24w-aN3uKT-12uUimoqIMlgeR-z7AbEUeOUxTEN_jZ54dr9re2QE/s320/038.JPG" /></span></a><span style="color:#660000;"><br />Raspberry<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FXYpwE6mL0qTFDMDmM34RVi52TDIHTH7K14f1ETgxHU_Ghs0DQEwpAPNYa-KuqAn-NhlmRaxWXov3sjXNOQTsEqIKztJIy1WsbMWb4yxhcrGIluat54sUd6LkonzwBvj8e2yly5ounM/s1600/042.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5528064030714500386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FXYpwE6mL0qTFDMDmM34RVi52TDIHTH7K14f1ETgxHU_Ghs0DQEwpAPNYa-KuqAn-NhlmRaxWXov3sjXNOQTsEqIKztJIy1WsbMWb4yxhcrGIluat54sUd6LkonzwBvj8e2yly5ounM/s320/042.JPG" /></a><br /><span style="color:#ff6666;">Stawberry</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPPBvbSDh0gEunZr6S69CIbKKdjMubof8UgbAn0ZP6AR7WMd0K84InJVuop2QiWCGjQy9ODEPJMgXqnMUoNgSO-Q0sC_7xrsjE77LDcHVXRwNilSrLW1C99NBYV84YAniFG6NGeMQqVY/s1600/041.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5528064028633314386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPPBvbSDh0gEunZr6S69CIbKKdjMubof8UgbAn0ZP6AR7WMd0K84InJVuop2QiWCGjQy9ODEPJMgXqnMUoNgSO-Q0sC_7xrsjE77LDcHVXRwNilSrLW1C99NBYV84YAniFG6NGeMQqVY/s320/041.JPG" /></a><br />Plain<br /><br />Aaaaaahhhhhhh Cheese cake....<br />The wonderful blend of Cream cheese, Vanilla, eggs and sugar.<br />These are some different varities of the same reciepe that I made for a wedding the other day.<br />You can add just about anything to this basic reciepe to make a totally different cake.<br /><br />4- 8oz pkg cream cheese<br />1 cup sugar<br />1Tb Vanilla extract<br />4 eggs<br />Vanilla waffers<br />1 stick butter<br /><br /><span style="color:#ff0000;">Crust</span><br />Blend 1 box Vanilla waffer into crumbs. Melt butter and pour into crumbs mixing well. Press mixture into 9 inch spring form pan.<br /><span style="color:#ff0000;">Filling</span><br />Mix 4 pkg cream cheese (24 oz total) with 1 cup sugar and 1 tablespoon pure vanilla extract. (preferably homemade see previous post) Mix with electric mixer until well blended.<br />Add eggs one at a time. Pour mixture into prepared spring form pan.<br />Bake at 325 degrees for 1 hour. Open door of oven and let cool in oven and then on counter till room temp. Refrigerate for at least 3 hours to set.<br /><br /><span style="color:#ff6666;">Stawberry</span><br />Slice stawberries and laver on cake. Cover with strawberry danish desert topping.<br /><br /><span style="color:#663300;">Caramel Chocolate</span><br />In small sauce pan bring 1 cup heavy cream to simmer and remove from heat. Add 1 cup chocolate chips and cover for 15 min. Stir chocolate chips into cream until disolved. Pour into spring form pan over cheesecake and refridgerate untill set. Drissle carmel topping over cheese cake and serve.<br />You may also add 1 cup of melted chocolate chips into the cheese cake mixture before cooking.<br /><br /><span style="color:#990000;">Raspberry</span><br />Swirl Raspberry preserves into cheese cake befor cooking.<br />Garnish with fresh raspberries.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-63914007118249893032010-07-27T21:32:00.006-06:002010-07-27T22:22:28.342-06:00Stuffed Salmon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxuaw5pFm8s0PIxL7N8g__iNsjE4PnsrH4DylIh1-FbY4Zu58iSpFOjXB0Qs33CJ9HbY0MYqpqpoHRIXbF6q9bWQUiKzvjFc_6LJV-vWj68fotG7TrG51GdO662RkYP1YHwpHD9g6bVI/s1600/Alaska+2010+291.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxuaw5pFm8s0PIxL7N8g__iNsjE4PnsrH4DylIh1-FbY4Zu58iSpFOjXB0Qs33CJ9HbY0MYqpqpoHRIXbF6q9bWQUiKzvjFc_6LJV-vWj68fotG7TrG51GdO662RkYP1YHwpHD9g6bVI/s320/Alaska+2010+291.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498800560002430290" /></a><br />I just spent 10 days fishing in Alaska. As I was standing in a river pulling in 15 pound salmon I came up with this recipe for Stuffed Salmon. When I got home I gave it a try. I think it puts the finishing touch on a fantastic trip. As the old fish saying goes "This ones a keeper!"<br /><br />1 Fresh Salmon fillet<br />1 box long grain and wild rice mix<br />8 Shiitake mushrooms<br />1/2 onion<br />Butter<br />1 ceder plank<br /><br />Prepare rice as per directions on box. Slice 1/2 of mushrooms and chop onion. Saute mushrooms and onion in butter and mix with rice. Remove the skin from the salmon fillet. Slice fillet down the center/middle of meat to make a thinner fillet.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJh61E8KtUZUi6gC0xhxwKtI-CNuWzlYMQqULcETqec0D5Q418yl13cKBfJqmlGjqP14nfeu6zHqd-SqsWGJ9Jvc35FVODEL1oCS9qf9RsTAy7OacfyU1EnfjvW1vK4C9lhhyphenhyphendANuLAA4/s1600/Alaska+2010+276.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJh61E8KtUZUi6gC0xhxwKtI-CNuWzlYMQqULcETqec0D5Q418yl13cKBfJqmlGjqP14nfeu6zHqd-SqsWGJ9Jvc35FVODEL1oCS9qf9RsTAy7OacfyU1EnfjvW1vK4C9lhhyphenhyphendANuLAA4/s320/Alaska+2010+276.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498800528967546514" /></a><br /><br />Lay fillet on ceder plank and cover with rice mixture.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_zfk_BS4gzynEqDvIZiVhXe-GxE-6-EVA8uqSKtnz4jRKZ83s9e2vKq5sax9w3iIIIMFS8JGd5E7qbP8wuazwch6WeheFq3dNuZe2NkPhkntSmzcpKRMi5E6_uYN1YSxOVTWDx1dYqA/s1600/Alaska+2010+281.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_zfk_BS4gzynEqDvIZiVhXe-GxE-6-EVA8uqSKtnz4jRKZ83s9e2vKq5sax9w3iIIIMFS8JGd5E7qbP8wuazwch6WeheFq3dNuZe2NkPhkntSmzcpKRMi5E6_uYN1YSxOVTWDx1dYqA/s320/Alaska+2010+281.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498800541316676530" /></a><br /><br />Roll fillet so the rice mixture is in the center and place on ceder plank. Season with salmon shake.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwBDKGsWRVMSxNadRMknilzflJLgjCiqjgjehJo9-r-dF3E1vzyrUauaynAka9UTL-2xUhNNHV2quNQ0ZkVRHVBTnJe_sUygtWp5JqoGn4bTiO6jmMu8PDNQOg5m0qAnak55I8WJSu0k/s1600/Alaska+2010+280.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwBDKGsWRVMSxNadRMknilzflJLgjCiqjgjehJo9-r-dF3E1vzyrUauaynAka9UTL-2xUhNNHV2quNQ0ZkVRHVBTnJe_sUygtWp5JqoGn4bTiO6jmMu8PDNQOg5m0qAnak55I8WJSu0k/s320/Alaska+2010+280.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498801985563816450" /></a><br /><br /><br />Cook salmon for 20 to 30 minutes or until desired taste.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1PmGlxEZ9IadK3aQxMOLUlf9M4lv33nuL4IYlSJ-V-CMIDrZ6qbrBgx0XNBsN8Hm3runf7tzhBTYhqZCpFAPRyI6zQI0hPUsMCsi1JJJ_1bjix3LVOq6fAT3XHyReIWHUuvKxawT0wg/s1600/Alaska+2010+283.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1PmGlxEZ9IadK3aQxMOLUlf9M4lv33nuL4IYlSJ-V-CMIDrZ6qbrBgx0XNBsN8Hm3runf7tzhBTYhqZCpFAPRyI6zQI0hPUsMCsi1JJJ_1bjix3LVOq6fAT3XHyReIWHUuvKxawT0wg/s320/Alaska+2010+283.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498800549588297938" /></a><br /><br />Top with more sauted shiitake mushrooms and onions. Serve with fresh vegetables and wild rice.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6EhH0JKSdsBvOfZeVFM35e2cNgsi_Df16YrpDq0DyPmZbeYV7Awpz7p9_nhpzXCsGiXv0-bB3QpgB2ywnUK2w-6YurJUARrwhzYjv-N2W_0i_Z5YSBYdmF-NH2QGPendJQJxkNyn6Z0/s1600/Alaska+2010+286.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6EhH0JKSdsBvOfZeVFM35e2cNgsi_Df16YrpDq0DyPmZbeYV7Awpz7p9_nhpzXCsGiXv0-bB3QpgB2ywnUK2w-6YurJUARrwhzYjv-N2W_0i_Z5YSBYdmF-NH2QGPendJQJxkNyn6Z0/s320/Alaska+2010+286.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498807596911582178" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-74996604386294315252010-05-30T22:25:00.005-06:002010-05-30T23:15:36.337-06:00Pulled Pork<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemuntLiqVyEi5nhebSrgoNeUvtFaJmn9bUBiiGiKQb3v2_gGQPxBXTFOvoPCyHckFWHli33YtCFam-hsMpsVAakgnXKo8nqz7QHHSc7dS8kqIbCFtCqiQOc5dkocJNop4WN7fWuIm7NI/s1600/Copy+of+Ducks+049.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemuntLiqVyEi5nhebSrgoNeUvtFaJmn9bUBiiGiKQb3v2_gGQPxBXTFOvoPCyHckFWHli33YtCFam-hsMpsVAakgnXKo8nqz7QHHSc7dS8kqIbCFtCqiQOc5dkocJNop4WN7fWuIm7NI/s320/Copy+of+Ducks+049.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477286677616215746" /></a><br />Pulled pork is probably one of the most cooked and eaten forms of BBQ. Its easy to make and boy is it good.<br />To start you need to buy a pork butt. Bone in or Bone out it doesn't really matter. Bone in is a little less expensive. I prefer it with the Bone in. (It gives my dog some BBQ too.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZZKWxXEkSVtMqVcWwMDDfpopqUZGQ9t31S5ThBXFVPjWDUfNzp3XTNAE7ldXRXiuh9hTWgPzzssArf-sgyVmDire2ChLxpjt5ptOfuhBT72-sO0VuBxzHTB61mXIWoxG7AZ_1L2lABE/s1600/Copy+of+Ducks+043.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAZZKWxXEkSVtMqVcWwMDDfpopqUZGQ9t31S5ThBXFVPjWDUfNzp3XTNAE7ldXRXiuh9hTWgPzzssArf-sgyVmDire2ChLxpjt5ptOfuhBT72-sO0VuBxzHTB61mXIWoxG7AZ_1L2lABE/s320/Copy+of+Ducks+043.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477291867353658290" /></a><br />You will want to clean and trim the butt. Then you will want to apply your rub. Don't be shy "Nothing beats a good butt rub!" you know.<br />Place the butt in the smoker and smoke at 220 degrees for 10 hours. Wrap in foil and smoke for another 2 hours. When the meat reaches 195 degrees (this is shredding temperature.)remove from smoker and the foil and let rest for 15 to 20 minutes.<br />Now its time to pull.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNDVQanrjtUX9_V1fu7ru4qOflwaHeawt0qru_YzS43D2Ershj_ObCQkE6LG5O3W5S7u5ejxPUg24YtPf9WB7X-3X1Rv3udCE4BkEu45huZu2kMDU4NUCLSJC4uAc10FoM_92lZUzNGs/s1600/Copy+of+Ducks+047.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNDVQanrjtUX9_V1fu7ru4qOflwaHeawt0qru_YzS43D2Ershj_ObCQkE6LG5O3W5S7u5ejxPUg24YtPf9WB7X-3X1Rv3udCE4BkEu45huZu2kMDU4NUCLSJC4uAc10FoM_92lZUzNGs/s320/Copy+of+Ducks+047.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477293097471402050" /></a><br />This is where the fun starts. I like to use some rubber gloves. The big yellow kitchen glove's work great. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RHWRs5OeNIkhzQi-oid8UsddCsLkkWLmNY4QvhjCruoNq1XS18u79jvDSLcSerLIY6_WE2MGKXeYMvOOFL3Q0OBVkvc17imgoay9Qx-apuwldEZi2VwYPutOPbjwXfrCLdJhwK2ALWA/s1600/Copy+of+Ducks+051.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RHWRs5OeNIkhzQi-oid8UsddCsLkkWLmNY4QvhjCruoNq1XS18u79jvDSLcSerLIY6_WE2MGKXeYMvOOFL3Q0OBVkvc17imgoay9Qx-apuwldEZi2VwYPutOPbjwXfrCLdJhwK2ALWA/s320/Copy+of+Ducks+051.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477298000105490434" /></a><br />The meat is very hot and the glove's help keep your hands from getting burned. Place the meat on a cutting board and just rip it apart. The meat should shred easily. Once shredded add your favorite BBQ sauce and enjoy. Makes fantastic sandwiches. Just put on a bun and add a little Cole slaw. Fantastic.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqc_0BVARxBKw6AcW2M4tNmpSYvvou4AypT3Viho_5LsDRPMyJMffrvC1bzgTZwyr91DxsYWQRrYku49wjYMRdQtcujyywqmdvtGcVsxOiv1XCy8-DBcpw6zD3Cyb6wTkJJLvTv8W9Ops/s1600/Pulled+pork+007.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqc_0BVARxBKw6AcW2M4tNmpSYvvou4AypT3Viho_5LsDRPMyJMffrvC1bzgTZwyr91DxsYWQRrYku49wjYMRdQtcujyywqmdvtGcVsxOiv1XCy8-DBcpw6zD3Cyb6wTkJJLvTv8W9Ops/s320/Pulled+pork+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477293781780440098" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-74585611498677157242010-01-30T10:55:00.003-07:002010-01-31T12:33:56.678-07:00Vanilla Bean Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineCzkgbLtWZqI5ZSdUXYbX962XRAb0HOcgpxQKRCP-ox65F-3IqAG-lzgUnBOZ7gBqkGmTd0Xpbxv-QR6dbaHqIobE-oxfh7FmOPcMDzGttH0f01rmhjWIXMnbt7X7yc7diLtBg0OTjM/s1600-h/Tri+tip+and+Cheese+cake+034.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineCzkgbLtWZqI5ZSdUXYbX962XRAb0HOcgpxQKRCP-ox65F-3IqAG-lzgUnBOZ7gBqkGmTd0Xpbxv-QR6dbaHqIobE-oxfh7FmOPcMDzGttH0f01rmhjWIXMnbt7X7yc7diLtBg0OTjM/s320/Tri+tip+and+Cheese+cake+034.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432628738497578786" /></a><br /><br /><br />Cheesecake is another one of my favorite desserts. It comes in so many different varieties. Basic, New York, White chocolate, Fruit topped and swirled the list goes on and on. <br />This is a recipe for a classic style Cheesecake with a sour cream topping.<br /><strong>Crust</strong><br />1 1/2 cup Graham cracker crumbs<br />1/4 cup confectioners sugar<br />8 TB Butter<br />1 tsp cinnamon<br />In medium bowl combine graham cracker crumbs, sugar and cinnamon. Stir in melted butter. Press crumb mixture into 9" spring form pan and chill for 1 hour.<br /><br /><strong>Filling</strong><br />4 PK cream cheese (2 Pounds)<br />3 eggs<br />1/2 cup vanilla sugar or just plain sugar<br />2 vanilla beans (roe)<br />1 tsp lemon juice<br />Preheat oven to 370 degrees<br />In electric mixer beat cream cheese and eggs one at a time until smooth. Add sugar and the roe from the vanilla beans. (cut bean length wise and scrap out roe with knife use roe for cheesecake and place pod in container to make vanilla sugar).Add lemon juice and gently mix. Pour mixture into prepared crust and bake at 370 degrees for 30 min. The cake should be slightly soft in the middle but hot all the way through. Do not over bake or cake will split. Remove cake from oven and allow to cool.<br /><br /><strong>Topping</strong><br />1 1/2 cups sour cream<br />3 TB sugar<br />1/2 tsp lemon juice<br />Combine ingredients and spread on cooled cheesecake. Bake at 425 degrees for 6 to 8 minutes. remove and cool to room temperature and then chill in refrigerator for 3 hours.<br /><br /><strong>Strawberry topping</strong><br />2 Cups fresh strawberries<br />1 tsp orange juice<br />1 tsp lemon juice<br />Fresh strawberries<br />Combine 2 cups strawberries, orange juice and lemon juice in blender and blend until smooth Add a few drops of water if the sauce is too thick. Drizzle over slice of cheesecake and garnish with fresh strawberries.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbiUzgrRL_xQu6PcxK_yB_1aXFUEhOSpA00XViKAyzEH8iXL8lln3Fp34Uk_FkwNgqWQ0YyvAWcGJU0qksTlI19H-7QQmi4OzeYyKXSbFNkIWZ0iTmD6FBdS6hssUhTDReeguZ85-Fyg/s1600-h/Tri+tip+and+Cheese+cake+031.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbiUzgrRL_xQu6PcxK_yB_1aXFUEhOSpA00XViKAyzEH8iXL8lln3Fp34Uk_FkwNgqWQ0YyvAWcGJU0qksTlI19H-7QQmi4OzeYyKXSbFNkIWZ0iTmD6FBdS6hssUhTDReeguZ85-Fyg/s320/Tri+tip+and+Cheese+cake+031.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432628722339140914" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-85414918976375607982010-01-23T08:48:00.003-07:002010-01-23T09:21:24.690-07:00Caramel Pecan Turtles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPzF6iDpMZ73spv0fJP-2lSKWSfV2WZ7uEhiAitsgFt26RzebTcmc9HAzSA2SKDQE5mdz9PHMGsw_RaiARMQzJcvqBU_SxOqr67lQ3S-9QI5lBnX3yC8NOJd2P2i7s9lhtnveGO6iU0k/s1600-h/IMGP4444+-+Copy.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPzF6iDpMZ73spv0fJP-2lSKWSfV2WZ7uEhiAitsgFt26RzebTcmc9HAzSA2SKDQE5mdz9PHMGsw_RaiARMQzJcvqBU_SxOqr67lQ3S-9QI5lBnX3yC8NOJd2P2i7s9lhtnveGO6iU0k/s320/IMGP4444+-+Copy.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429970582911073330" /></a><br /><br />"Just one more won't hurt me!" "Hey! Who ate all the cookies?"<br />These are a cookie I made for a Great cookie Exchange back in 2005. I love vanilla and these are a good way to taste the flavor of it.<br /><br />Cookie<br />1/2 Cup Shortening <br />1/2 Cup Butter <br />1 1/2 cups of Vanilla sugar/ granulated sugar<br />1/2 cup Brown Sugar<br />2 TB Milk<br />3 Eggs<br />2 tsp Vanilla<br /><br />1 1/2 tsp baking soda<br />1 1/2 tsp cream of tartar<br />1 tsp salt<br />4 to 5 cups flour<br /><br />Cream shortening, Butter and sugars together. Add milk, beat in eggs one at a time, add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into sugar mixture. Roll out dough to 1/4 inch thickness on a floured surface. Cut out with <br />2 1/4" cookie cutter. Place on ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes or until edges are golden. Remove and cool on wire rack.<br /><br />Caramel Topping<br />This recipe makes more caramel then you will need but its nice to have in the fridge for other snacks. Caramel corn, dipping apples, Ice cream. Just pop into the microwave for a few minutes stir and pour.<br /><br />1 cup white corn syrup<br />1 cup vanilla sugar/ granulated sugar<br />1 cup brown sugar<br />1 can sweetened condensed milk<br />3/4 cup butter<br />dash salt<br />Pecan halves<br />Mix all ingredients together and bring to boil. Boil for 5 min stirring constantly. Drop spoon full of hot caramel in center of each cookie. Place 3 pecans around caramel.<br /><br />Chocolate Topping<br />6 oz semi-sweet chocolate chips<br />Melt chocolate in double boiler stirring until smooth. Drop by spoon full in center of cookies. Cool<br /><br />I hope you enjoy these cookies the vanilla sugar really gives them a great taste. If you do not have any vanilla sugar you can try adding more vanilla to your taste.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-12814203339857038932010-01-18T19:24:00.009-07:002010-01-18T21:05:24.213-07:00Slow smoked BBQ Ribs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdenoi2NVrZTZ362gCecovsgbFsK-GhEoOIh_jZgDVfXwJ5gGJStY1Q9rZWCq9it1FxGWZrbXVhqUmQ1v7IcpqpQBTyl4KOyFLdMAzqg6ltoJSScjp07gX4ofrOACHL8MIWvUirjmIdvA/s1600-h/food+039.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdenoi2NVrZTZ362gCecovsgbFsK-GhEoOIh_jZgDVfXwJ5gGJStY1Q9rZWCq9it1FxGWZrbXVhqUmQ1v7IcpqpQBTyl4KOyFLdMAzqg6ltoJSScjp07gX4ofrOACHL8MIWvUirjmIdvA/s320/food+039.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428282045423609394" /></a><br /><br /><br />What is the first thing you think of when you hear the word BBQ.<br />"Ribs"<br />Ribs are the true American comfort food. There's not much better then sitting down to a slab of slow smoked, fall off the bone, sauce running down and dripping off your elbows Ribs. I love watching people bit into a a perfectly done rib and see the smile in their eyes as the meat pulls away from the bone and the taste of the rub and sauce mingle together to make a perfect culinary delight.<br /><br />Any one can make the perfect rib. All you need is the right equipment and a little bit of patience. But if your a regular follower of this blog you already have plenty of that. As they say good food takes time and ribs are no exception.<br /><br />To begin you need to fire up your smoker and get it up to temp. 180 to 220 degrees is the BBQ temp. A couple of racks of pork ribs, (spare or baby back,) some of your favorite rub, a bottle of mustard, a spray bottle of apple juice, some aluminum foil and a love for good food and some Friends to share it with.<br /><br />First you need to prepare the ribs. Rinse them off and pat dry and trim off any excess fat and meat. Then you need to remove the membrane off the bone side of the ribs. To do this slide your knife under the membrane on the left side of the rack and pry it upwards.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6536ldL32JfhgdFsqy1PMrxsb_KmaFm8PHhwXVlvvKrvmUCbIWnTaVQbpwAiPuuoJENV29iBHml0gh1OEXA30rBsVi2uBzDr4Pv7b014_xal0bNeXmiRYeu5U41oGKOldFmJEyAG0wII/s1600-h/food+013.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6536ldL32JfhgdFsqy1PMrxsb_KmaFm8PHhwXVlvvKrvmUCbIWnTaVQbpwAiPuuoJENV29iBHml0gh1OEXA30rBsVi2uBzDr4Pv7b014_xal0bNeXmiRYeu5U41oGKOldFmJEyAG0wII/s320/food+013.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428282028601763042" /></a><br /><br />Take hold of the membrane and slowly pull across the slab. If your lucky it will all come off in one piece. If not then remove all pieces the same way. It takes practice but you'll get the hang of it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6RGHCnClQ88CGnzLF3PyjACEFNQjrDDAEHlNAEFyoTQTCEardDJjCoPDDz_Rf-zebxf8v6x0B7u1rGdQlm6sCgf8TLeCI_Izp7Kc2nadzYfCz_Q2a9dUYQU69P6O6qKdW8t_Olyk24Y/s1600-h/food+014.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6RGHCnClQ88CGnzLF3PyjACEFNQjrDDAEHlNAEFyoTQTCEardDJjCoPDDz_Rf-zebxf8v6x0B7u1rGdQlm6sCgf8TLeCI_Izp7Kc2nadzYfCz_Q2a9dUYQU69P6O6qKdW8t_Olyk24Y/s320/food+014.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428282034684915666" /></a><br /><br />Next you need to apply a layer of mustard all over the ribs(both sides). Yep that's right mustard. Don't worry you wont be able to taste it after the ribs are cooked. The mustard is a binder to keep your rub on the meat. You don't have to use it if you don't want to. If your skeptical about the taste I suggest you try it both ways you will be surprised at the out come.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CJ6TEgi6Ht38G64QjLr8GhaQyj6ysyXuWnH_tjCT6If67f1Lb6Uo6uUkZg3y562tkmopQV9VePqQ5Q7UQsT95d2c8FUsBOo-jCIGaQkFoTLyMFJMtVlLCl7MckDVlXqoqb24NqMP5Ac/s1600-h/food+016.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CJ6TEgi6Ht38G64QjLr8GhaQyj6ysyXuWnH_tjCT6If67f1Lb6Uo6uUkZg3y562tkmopQV9VePqQ5Q7UQsT95d2c8FUsBOo-jCIGaQkFoTLyMFJMtVlLCl7MckDVlXqoqb24NqMP5Ac/s320/food+016.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428284217171232962" /></a><br />Apply your rub next. Don't be stingy really put it on there you can always make more.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAviasZEphRgmxxFPTTeOwJQ6CaMSCkZJcMfO3zisgHFuGFMFZ7jlqeL-q4DnfzS_cfDXhoiGsQiIPlMJefGTNJnEf9j9AhjVAJeIzl3vjef_Go3lIgcWT9OrUJIKfFi0rInjeV2HsXvo/s1600-h/food+018.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAviasZEphRgmxxFPTTeOwJQ6CaMSCkZJcMfO3zisgHFuGFMFZ7jlqeL-q4DnfzS_cfDXhoiGsQiIPlMJefGTNJnEf9j9AhjVAJeIzl3vjef_Go3lIgcWT9OrUJIKfFi0rInjeV2HsXvo/s320/food+018.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428282051936974786" /></a><br />Your smoker should be up to temp by now so you can place your ribs right on the grill. Place them meat side up. Slow smoke the racks at 180 to 220 degrees for 4 hours. I like to mist the ribs once an hour with apple juice. This helps keep the meat moist. But remember if your looking your not cooking.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5IWd4AqjgfQJCplT7Yl4b2UpXzM2pyhUxs-YRTug6Pz3DPgxyDFw5BPMZdIBFs91_0JinlYGCnE-dzmBU_SiAsDGcmeMCaI0HldcIZghEdWwe1ZaKZFyWZbv0tXPByZcvl-kiJOHDBs/s1600-h/food+026.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5IWd4AqjgfQJCplT7Yl4b2UpXzM2pyhUxs-YRTug6Pz3DPgxyDFw5BPMZdIBFs91_0JinlYGCnE-dzmBU_SiAsDGcmeMCaI0HldcIZghEdWwe1ZaKZFyWZbv0tXPByZcvl-kiJOHDBs/s320/food+026.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428286664959625314" /></a><br /><br />After 4 hours it's time for the Texas crutch. Wrap the racks in aluminum foil and place them back in the smoker for another 2 hours.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceXBkS5mLSbh1gMTIkHzTDdHvY9sQXwYz9t6Dd_SOO35B5OHUHPm6DjLZFxyQ8mDVYfFrHvmF3Fcc5QmY-bga-47ycvTf24WcIynxnG2WDyzkSsdvw_p0-Han0ykcrs-_gpm7UROkY0s/s1600-h/food+028.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceXBkS5mLSbh1gMTIkHzTDdHvY9sQXwYz9t6Dd_SOO35B5OHUHPm6DjLZFxyQ8mDVYfFrHvmF3Fcc5QmY-bga-47ycvTf24WcIynxnG2WDyzkSsdvw_p0-Han0ykcrs-_gpm7UROkY0s/s320/food+028.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428288098139785634" /></a><br />What this does is help the meat get a little more tender and separate from the bone. Some people think that this is cheating. You can skip this step and leave them in the smoker if you like. After 2 hours open the foil and check the ribs. You should see the meat Begin to pull away from the bone.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2_lWLapCc1v6OjrBU-Bye0AH18RPiJPWAu88_3iRQO6Ug35wSV7Q-Nj_SuoWvKNVFXjaJkH4t8lCtuf3eFwDIZPJSHHNzES26hZqWwa9Q5Z2Ls8g-yxrL4oW0wp-YktrZz2B7Pf7M_o/s1600-h/food+029.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2_lWLapCc1v6OjrBU-Bye0AH18RPiJPWAu88_3iRQO6Ug35wSV7Q-Nj_SuoWvKNVFXjaJkH4t8lCtuf3eFwDIZPJSHHNzES26hZqWwa9Q5Z2Ls8g-yxrL4oW0wp-YktrZz2B7Pf7M_o/s320/food+029.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428292082813519282" /></a><br />Close the smoker and let the heat dry the ribs a little another 20 minutes should do the trick. Remove them from the smoker and place on a cutting board and slice. I like to place the racks meat side down with the bone end away from me and using a sharp knife cut down between two bones. Serve the ribs naked with sauce on the side. That way you and your guest can have as much or as little sauce as they like. Enjoy<br /><br />VIOLA the perfect rib.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYI6BnFy4mnjlWlv2WSwsO16-99j5wESGExVsPiR0sNl9GPHR5WWzHJW1_HSrbykEUzPZGDDa8OPHvjAW4H6lsIF7PxRcSKpVxSWT2ssp8uc6DUOdemTaeMpqXSMP0eHltnpvj_F2nLNc/s1600-h/food+040.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYI6BnFy4mnjlWlv2WSwsO16-99j5wESGExVsPiR0sNl9GPHR5WWzHJW1_HSrbykEUzPZGDDa8OPHvjAW4H6lsIF7PxRcSKpVxSWT2ssp8uc6DUOdemTaeMpqXSMP0eHltnpvj_F2nLNc/s320/food+040.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428296848607913298" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-7828462444806965872010-01-02T08:53:00.004-07:002010-01-10T16:47:30.110-07:00Prime Rib<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCHjmVAHTMCJEW9KaUNkHN8B1rxMr7YIUHegrG5LP8-xq3HYFWVUlDPpTy_2Kccd9mMJUwf94stWf8RFS82bHEKyzxYBWcQ_PKTCOVLTubf0OlFwZ2KMTxTBlaFnxOLMR2NqEcRwc4nQ/s1600-h/079.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCHjmVAHTMCJEW9KaUNkHN8B1rxMr7YIUHegrG5LP8-xq3HYFWVUlDPpTy_2Kccd9mMJUwf94stWf8RFS82bHEKyzxYBWcQ_PKTCOVLTubf0OlFwZ2KMTxTBlaFnxOLMR2NqEcRwc4nQ/s320/079.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422177554715135858" /></a><br />Prime Rib, Does it get much better?<br /> Take your fork and cut into a slice of prime rib its amazing how tender and juicy it is. As you place it in your mouth your taste buds explode with the flavor. Smoke, salt and spices mingle with the beef to form a culinary experience like no other. It's no wonder prime rib cost so much. I paid $110 dollars for a 18 pound roast around Christmas time. Which is cheap compared to other times I've paid over ten dollars a pound before. <br />Like most good foods prime rib takes time. Time to prepare, time to cook and time to eat. You begin with preparing the the rub, in prime ribs case the crust.<br />Crust/rub<br />2 cups Kosher sea salt<br />3 T Hi-I-Que rub (or your favorite rub)<br />4 T Garlic powder<br />2 T Freshly ground Black pepper<br />Mix together and add enough water to make a thick paste. <br />Once the Crust/rub is ready. Take your prime rib roast and trim the fat cap to 1/8 inch thick. Lightly mist roast with apple juice (or water) and add paste in layers to fat cap. Paste should be approx 1/2 inch thick. Wrap meat in plastic wrap and refrigerate overnight.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yY5wG4-6HkWqDouOYtpkBFOAj5_g_EZhUIs80xcL1jrm8p3LygdEON3o7GIyqtNM-Sy_BsvlLldxA-W38P49KdmyIVzkg8ut3DLxsBGyW5gzoGQt30DpMksBX67-b4v12AjUaU2y5-s/s1600-h/065.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yY5wG4-6HkWqDouOYtpkBFOAj5_g_EZhUIs80xcL1jrm8p3LygdEON3o7GIyqtNM-Sy_BsvlLldxA-W38P49KdmyIVzkg8ut3DLxsBGyW5gzoGQt30DpMksBX67-b4v12AjUaU2y5-s/s320/065.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422177565573011362" /></a><br />Preheat your smoker to around 250 degrees.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDRi5VtETPi0nwq6r7lyFomcRcWQJZrYZ5LA2gpuhFsyo1Ow9Gdtjl8MZ64ibQiK1PpCeR_DAfGtynXXkQc5MlMBi9I5NusSeoOzQMVW0re0nypwdZO1KqZ2CVRgVVoZnNw0ntHzb6A4/s1600-h/077.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDRi5VtETPi0nwq6r7lyFomcRcWQJZrYZ5LA2gpuhFsyo1Ow9Gdtjl8MZ64ibQiK1PpCeR_DAfGtynXXkQc5MlMBi9I5NusSeoOzQMVW0re0nypwdZO1KqZ2CVRgVVoZnNw0ntHzb6A4/s320/077.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422177574182532914" /></a><br /><br />Place meat on grill and cook for 3 hours. (Mist with apple juice or water every 1/2 hour to keep crust moist.) Then turn your smoker down to smoke setting and smoke for 2 hours. Return smoker to 250 degrees and cook meat until internal temp reaches 125 degrees for Med rare or 145 degrees for med well. When prime reaches desired temp remove from grill and let rest for 15 minutes. Slice and Enjoy.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4GQhSKI5iyGqV_GR83kfbiXnUD1TXAfL9XZGyC_pzactKJmwx0QCa4o0bEspXuUhZ2zwFPL2c7rAyzjoNBzBTZfPaGOUEgMEqgGogkyrYn34Nyt-CmFQ_w-_Q4gRx1Fgzmv4frpPszA/s1600-h/081.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4GQhSKI5iyGqV_GR83kfbiXnUD1TXAfL9XZGyC_pzactKJmwx0QCa4o0bEspXuUhZ2zwFPL2c7rAyzjoNBzBTZfPaGOUEgMEqgGogkyrYn34Nyt-CmFQ_w-_Q4gRx1Fgzmv4frpPszA/s320/081.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422177591037286850" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-88803511179335625832009-12-20T13:59:00.007-07:002010-02-13T08:33:50.172-07:00Pork loin for 1 to 200<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_tc5C-hjxR0stXFcUZtXT2y3Q78jDS12fjL7nuAF1IYGfAvfTNCCmGayOywAZ1Q74vUsOMw_CF0uy-hGU92CGFiPv0Z9-L7G8Nx9CFaHyKgLLGL5l-TAZhljlqeldcFlnRV_bQCNx7Q/s1600-h/pork+loin+016.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_tc5C-hjxR0stXFcUZtXT2y3Q78jDS12fjL7nuAF1IYGfAvfTNCCmGayOywAZ1Q74vUsOMw_CF0uy-hGU92CGFiPv0Z9-L7G8Nx9CFaHyKgLLGL5l-TAZhljlqeldcFlnRV_bQCNx7Q/s320/pork+loin+016.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5417426447860198786" /></a><br />1 pork loin<br />1 bottle Hi-I-Que all purpose butt rub or your favorite rub.<br />1 spray bottle of apple juice.<br />30 to 40 of your favorite friends and neighbors.<br />I recently cooked pork loin for a church party of around 200. You can make this same recipe for just you or you can enlarge it for as many as you like. (If you have the room to cook it)<br /><br />Pork loin is a wonderful cut of meat and has a wonderful flavor. It always amazes me how many different cuts of meat come from the pig and how different they all taste. The loin is located on the back of the hog. There is 2 of them, one on each side of the back bone. Other cuts that come from the loin are Canadian style bacon, loin chops and pork chops. <br />Today we will be cooking the whole loin. Depending on how many people you are going to feed you may want to purchase or cut your loin down to size. Here I used a whole loin 10 to 12 pounds. In the pictures I'm cooking for 200 but you'll do the same things but with less meat.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaOD-uDKyaHa5bFel5T1nbxY4fDetKLlPj_UZEiKbZoGZ63lDlfmkSw4Yms_WM9l1wzGkBmVUvsx2ZEZ5cdphw1amc5-hg_QtyUA3SBfeqCRgnDr10VfEgIDgOB27Eo1dFDDalN6HWc4/s1600-h/pork+loin+004.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaOD-uDKyaHa5bFel5T1nbxY4fDetKLlPj_UZEiKbZoGZ63lDlfmkSw4Yms_WM9l1wzGkBmVUvsx2ZEZ5cdphw1amc5-hg_QtyUA3SBfeqCRgnDr10VfEgIDgOB27Eo1dFDDalN6HWc4/s320/pork+loin+004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5417431746941022642" /></a><br />To prepare the loin remove it from the package and trim off any excess fat, you want to leave the fat cap intact it helps add to the flavor and keeps the meat moist. Rinse the loin in cold water and pat dry. Liberly cover entire loin with your favorite rub. You may let the meat marinate for 1 to 2 hours or you can place it right on the grill. Place the meat with the fat cap up.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDreJRue8jnERNHINsJWIlLFC3LClQoyWSqk852ocsdRuVoEP_ms74dVY6EOAbWrASwissxp3YZ9PPA9-e4a5YpVs1MhrqN02Tp_nNHYfmvHNUOxDxEX1v78FoexjGict-D-Ua5U-mt70/s1600-h/pork+loin+007.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDreJRue8jnERNHINsJWIlLFC3LClQoyWSqk852ocsdRuVoEP_ms74dVY6EOAbWrASwissxp3YZ9PPA9-e4a5YpVs1MhrqN02Tp_nNHYfmvHNUOxDxEX1v78FoexjGict-D-Ua5U-mt70/s320/pork+loin+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5417431753933459026" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9ZSs18f5baTPXwv7A90_piB1fSGBg7qyAP19KINQa07sKrwL2ltRiWjMEVX0J-V9lyKHmVL3fb4PHz2YWMWCROMGd0pKQdgRDyHsLf3s7WFIf01auV6cq25C5Z8wnAkgYHH9oLv04AY/s1600-h/pork+loin+009.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9ZSs18f5baTPXwv7A90_piB1fSGBg7qyAP19KINQa07sKrwL2ltRiWjMEVX0J-V9lyKHmVL3fb4PHz2YWMWCROMGd0pKQdgRDyHsLf3s7WFIf01auV6cq25C5Z8wnAkgYHH9oLv04AY/s320/pork+loin+009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5417431773342499394" /></a><br /><br />You should have your smoker or grill preheated. If using a smoker smoke the meat for 1 hour then raise the temp to 250. Cook loin for another 1 1/2 to 2 hours or until internal temp reads 165 degrees. Mist with apple juice every 1/2 hour. Remove from grill and slice into 1/8 inch slices and serve hot. Loin should be very juicy so make sure you prepare to catch the juices when you slice it. A whole loin will feed 30 to 40 people, you can cut down the loin before cooking or you can just purchase a loin that has already been cut depending on your need. I purchase whole loins and then cut them into 3Rd's. I found that one third of a loin is plenty for my family. And the left overs make great sandwiches.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoiV_KpeJNJPoqVe5JNafInl0X8sB4KjMcQRFF9MlZPqfKB760GhfxMh4PiWPpCAR3H-Ke5cDj_-j6BV9-gTfdFitCrixkDL-vBbGCXOfIB4znEoZfE9Wx7CXIe3RmbFvzofOegVw2zU/s1600-h/pork+loin+011.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoiV_KpeJNJPoqVe5JNafInl0X8sB4KjMcQRFF9MlZPqfKB760GhfxMh4PiWPpCAR3H-Ke5cDj_-j6BV9-gTfdFitCrixkDL-vBbGCXOfIB4znEoZfE9Wx7CXIe3RmbFvzofOegVw2zU/s320/pork+loin+011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5417431777720631554" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-44223080172476210642009-11-29T14:25:00.006-07:002009-11-29T15:07:06.536-07:00Smoked Turkey<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ7pK6ut3aPAM9vlgu2ErVXTY2qwPCXJsO8UNSjgVL4AFr3yAyGcSqAPPknzhqyeklkasFWM1iE30op6h0aWCWJ1lC6nrqGCUJCB06XQf2i-ZBe3IuN8AKnrLrxkTI4t4Q42ljAGuIlQ/s1600/Thanks+giving+turkey+006.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQ7pK6ut3aPAM9vlgu2ErVXTY2qwPCXJsO8UNSjgVL4AFr3yAyGcSqAPPknzhqyeklkasFWM1iE30op6h0aWCWJ1lC6nrqGCUJCB06XQf2i-ZBe3IuN8AKnrLrxkTI4t4Q42ljAGuIlQ/s320/Thanks+giving+turkey+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409641394077067586" /></a><br />Since its the holiday season I've had a few people ask me about smoking a turkey. Smoked turkey in my opinion is the very best way to eat turkey. The smoke adds a flavor that you just can't get from an oven.<br />Smoking a turkey is really easy. When smoking a turkey you will not want to stuff the turkey. You are using low temps and the stuffing will not get hot fast enough to keep it out of the danger zone. I like to smoke my stuffing in a casserole dish the last couple of hours with the turkey.<br />I began with a 18 pound turkey. Use your favorite wood and let it enhance the flavor of you bird. (I used apple wood this year)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGmXnYJLq11O2IBnuKpvd7Zybcvo5NfBL9RHRsZD9gO_xJD3cxAnBDxIAlKRF8Yjx6y-dqZG-nm4oxx1vF5YZCacCbJW8Dlvz3-OO6P-PU6k6p6HEJEVAwGkL8iw3u6xbc3D6zvQIbm4/s1600/Thanks+giving+turkey+002.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGmXnYJLq11O2IBnuKpvd7Zybcvo5NfBL9RHRsZD9gO_xJD3cxAnBDxIAlKRF8Yjx6y-dqZG-nm4oxx1vF5YZCacCbJW8Dlvz3-OO6P-PU6k6p6HEJEVAwGkL8iw3u6xbc3D6zvQIbm4/s320/Thanks+giving+turkey+002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409643438612345330" /></a><br />Set your smoker at 180 to 220 degrees. <br />Prepare Turkey. I use my own rub but you can use any you like. Old bay seasoning works nice.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdjRrhedUVrGBtfE-35z99X60WxQUpJwG8HVPCVUIf8BVSpWOWBdC99S_LsP348gNjXXlHtxHtMeARQmHSda2V-P9lnM8tS7ph9E6y2FwpDB8_LVewdf5hGpbjqVsZWSCHJV98Fuf4co/s1600/Thanks+giving+turkey+004.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdjRrhedUVrGBtfE-35z99X60WxQUpJwG8HVPCVUIf8BVSpWOWBdC99S_LsP348gNjXXlHtxHtMeARQmHSda2V-P9lnM8tS7ph9E6y2FwpDB8_LVewdf5hGpbjqVsZWSCHJV98Fuf4co/s320/Thanks+giving+turkey+004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409643427736147650" /></a><br />Rub the bird with olive oil and then rub your seasoning into the skin.<br />Place bird on grill and and begin smoking. This will take upwards of 10 to 12 hours. Mist the bird with apple juice every couple of hours to keep the skin moist. After 8 hours start taking the temperature of the bird. I like to take the temp in the breast and the thigh. I don't like to trust the pop up thermometers. I never can seem to get them to pop up. The temperature of a finished bird should read 165 in the breast and 175 in the thigh and the juices should be clear. You can increase the temperature after 8 hours to speed up the cooking time. Just make sure to check the temp so you don't over do it. Once you get to temp remove the bird from smoker and enjoy. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjFnPUEdxfrjSfv_obfJ5AOAptZK5z-H1986q9j2uTzNrDSFhOTsVTI9bxThS2ACXjFR4x6SvhUMnhfgvVhAy94-qnYAe1W3Y2zbbYSh5bKZwhMUa9SOejq6QO7R2cmqHNSS_t-qjPcY/s1600/Thanks+giving+turkey+007.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjFnPUEdxfrjSfv_obfJ5AOAptZK5z-H1986q9j2uTzNrDSFhOTsVTI9bxThS2ACXjFR4x6SvhUMnhfgvVhAy94-qnYAe1W3Y2zbbYSh5bKZwhMUa9SOejq6QO7R2cmqHNSS_t-qjPcY/s320/Thanks+giving+turkey+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409643449616843698" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4E9WJd98Yrk5JVHNvAlR_ccJgxIO94xnVsJDWT70ySUXMjP3HudJn7fOtbnSOsc1NgilKSL6Oj82J5uu8LAqXSjQL3U0mm6c4wI1KjuN6nPdMeQSDEItsxjzVlf_dBnO6cUXGgBbGeU/s1600/Thanks+giving+turkey+009.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4E9WJd98Yrk5JVHNvAlR_ccJgxIO94xnVsJDWT70ySUXMjP3HudJn7fOtbnSOsc1NgilKSL6Oj82J5uu8LAqXSjQL3U0mm6c4wI1KjuN6nPdMeQSDEItsxjzVlf_dBnO6cUXGgBbGeU/s320/Thanks+giving+turkey+009.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409643456395934754" /></a><br />Click on images to get a better view.<br />Smoked Turkey is very juicy and flavorful. You will never go back to a plan old oven turkey again. And there is no oil to spill over your floor and start a fire.<br />Good luck and happy holidays.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-77037692930513763902009-11-24T20:33:00.006-07:002009-11-25T08:09:06.893-07:00Beef BrisketBeef brisket was perfected in Texas. The brisket is one of toughest cuts of meat it is cut from the breast or lower chest of the cow. Once rubbed and slow smoked it becomes a very tender and delicious cut of meat.<br />All good things take time and brisket is no exception in fact its the perfect example as anyone who has tried a brisket that wasn't done properly can attest.<br />Over the years I've prepared many a brisket. In competitions and at home for myself and many others. <br />When purchasing a brisket you will find that there are a few different cuts. Whole, point and flat. I prefer using a whole brisket.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxDBo2OSu0PZsBPqKll41sPJn_T5E8B8rYXz-9ha-PzHA7b9c0OaNaSYU1K9m62wK8Xj3DdSv4RKviD8QmVABItusMUj4SD5RjVhC4UdiDg9VPuIXpnfyHZ1jBvziG-M5y8pmxQFtEMA/s1600/Food+007.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxDBo2OSu0PZsBPqKll41sPJn_T5E8B8rYXz-9ha-PzHA7b9c0OaNaSYU1K9m62wK8Xj3DdSv4RKviD8QmVABItusMUj4SD5RjVhC4UdiDg9VPuIXpnfyHZ1jBvziG-M5y8pmxQFtEMA/s320/Food+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407887941285532322" /></a><br /> <strong><em>10 lb whole brisket</em></strong><br />Rinse the brisket and trim fat cap so it is even but do not remove entirely. The fat helps keep the meat moist and adds a lot of flavor. Place brisket on prep board and rub with mustard and your favorite rub. Brisket rubs are a closely and sometimes a jealously kept secret. And is a subject for another time. But for are purpose here today you can use any of your favorite seasoning salts or there are a variety of rubs sold in stores. Use any kind of prepared yellow mustard. This helps the rub stay on the meat. You will not be able to taste the mustard after its cooked.<br /><br />Use the rub generously. You want to have a lot of flavor in the meat. Massage the rub into the meat and then place on the smoker. Brisket is best done Low and Slow. You want to set your smoker at 180 to 220 degrees. Some smokers are easier than others to keep at this temp. (I use a Treager pellet smoker.)<br />The choice of wood is up to you. I prefer pecan wood but hickory or mesquite are wonderful also.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNzoG0RQME395BtPip1RyYZ5MrZQ5TW_wNNlr8uUocGFNlXu4P_zrh-z1ztYcN7r-cTcj61O6e1LErCAGFKGxPYl9j7CJwGsl-YOeccFp33P9YhdytA29RFdv0F1aVa4ETB_OFywIr-s/s1600/IMGP0655.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNzoG0RQME395BtPip1RyYZ5MrZQ5TW_wNNlr8uUocGFNlXu4P_zrh-z1ztYcN7r-cTcj61O6e1LErCAGFKGxPYl9j7CJwGsl-YOeccFp33P9YhdytA29RFdv0F1aVa4ETB_OFywIr-s/s320/IMGP0655.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5407887953088138930" /></a><br /><br />Place the brisket on the grill with the fat cap up. Smoke at 180 to 220 degrees for about 8 hours. mist brisket with a spray bottle of apple juice every couple of hours to keep meat moist. Remove brisket from smoker and wrap with aluminum foil. Place back in smoker and cook for another 2 hours. Remove from smoker and let rest for 15 min. Slice brisket and serve. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzpQNMXkUJZXS9wdUai4n0mqsPmoG-sNMu0xQhF9hejN_BCkpiN-kXyfTDdM_QyOxkoxjP70aonTdIbUFNwcGkBOsO9TKwJaQSnv9-k46SaYmidUCwZHl9onrc4N178qDt7MeAW3Y4jU/s1600/Vejias+BBQ+contest+016.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzpQNMXkUJZXS9wdUai4n0mqsPmoG-sNMu0xQhF9hejN_BCkpiN-kXyfTDdM_QyOxkoxjP70aonTdIbUFNwcGkBOsO9TKwJaQSnv9-k46SaYmidUCwZHl9onrc4N178qDt7MeAW3Y4jU/s320/Vejias+BBQ+contest+016.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407887961167310626" /></a><br />You can cut some of the brisket into chunks and place in a aluminum pan with some BBQ sauce and return to the smoker to make burnt ends.<br /><br />Let me know how it goes<br />If you have any comments or questions feel free to post them here.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-36177551696017086042009-11-20T18:57:00.006-07:002009-11-22T20:31:45.278-07:00Smoked Cre'me Brule'eSince I brought up Cre'me Brule'e lets start there.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBl4X3b8N_Occ-vu1FY2guDOxmM8eXJBUAfmLhsakIENqagJA0PoFGAnDWo_ENRhjM8THzY9BcLzMIec9SQ3YZNjw5zZ_vpA8qMcKbmU2HXIng5mKS5N-HYcWQVCJ4etwIcJiOa5mPYI/s1600/Rock+and+Ribs+2008+013.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBl4X3b8N_Occ-vu1FY2guDOxmM8eXJBUAfmLhsakIENqagJA0PoFGAnDWo_ENRhjM8THzY9BcLzMIec9SQ3YZNjw5zZ_vpA8qMcKbmU2HXIng5mKS5N-HYcWQVCJ4etwIcJiOa5mPYI/s320/Rock+and+Ribs+2008+013.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406356883516844450" /></a><br />This is one of my favorite desserts it's not only smoked it has vanilla in it. (The best of both worlds. How can you get any better than that.)<br />To make Cre'me Brule'e you will need<br />6 Egg yolks<br />1/4 cup Sugar<br />1 1/2 cup heavy cream<br />1 Vanilla bean roe or 1 tsp vanilla extract<br />Combine egg yolks and sugar and whisk until dissolved and egg yolk is thick and light in color. Add Cream and Vanilla. Stir gently.<br />Pour mixture into ramekins and place in water bath.<br />Smoke at 300 degrees for 75 minutes or until edges are set, but still slightly loose in center.(you can also cook in your oven at 300 degrees for 50 to 55 minutes)<br /><br />Remove from smoker/oven and place on wire rack to cool. Remove from wire rack and chill for at least 2 hours.<br />You can serve the Cre'me Brule'e right from the ramekins by just sprinkling each one with 1 1/2 teaspoons of sugar and melting it with a small hand-held torch or place it under your oven broiler until the sugar melts.<br />I prefer to remove it from the ramekins and make golden cages of sugar to go over it.(As seen in the Picture)Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-42753779286429652802009-11-20T17:51:00.002-07:002009-11-23T08:31:10.563-07:00Blowing SmokeAnother one of my many hobbies and food weaknesses is Barbecue. I've competed in BBQ competitions and won a few awards. I love to smoke foods. It, like vanilla, gives the food a taste that you can't get just any where. I've smoked everything from cookies to prime rib. I've even won a first place for my smoked Cre'me Brule'e (Thats right smoked Cre'me Brule'e) I'll smoke anything once. (I'm starting to sound like a drug addict.) I have recipes for smoked apple pie, Cheese cake, Chocolate chip cookies and many other foods and desserts that I will share over time in this blog.Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0tag:blogger.com,1999:blog-3459527319079887220.post-51159685548406148042009-11-19T21:44:00.000-07:002009-11-20T17:47:17.791-07:00Homemade Vanilla<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEOtcA9kcWib_8pbCHGXbrUeeOKALceE_xMGGiwMOaD68WFilXVMG5r5Ld1z_7uFXipjq7UrHZpirbTSwoZJNPdiA4UsYpZImU2b94HymiwLejI6dh_xvb-NiR45wUCftFtrYQUGFyJo/s1600/vanilla+004.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwEOtcA9kcWib_8pbCHGXbrUeeOKALceE_xMGGiwMOaD68WFilXVMG5r5Ld1z_7uFXipjq7UrHZpirbTSwoZJNPdiA4UsYpZImU2b94HymiwLejI6dh_xvb-NiR45wUCftFtrYQUGFyJo/s320/vanilla+004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5406347501372203714" /></a><br /><br /><br /> For the past year or so I've been experimenting with homemade Vanilla extract. I have always loved vanilla and the flavor it gives to things. I never dreamed that vanilla could be as simple and as complicated as it is. Vanilla extract is quite easy to make yet it takes a lot of time and patience. Like many things vanilla gets better with age.<br />Vanilla comes from the cured seed pod or bean of the vanilla orchid. The seed is a long dark brown pod containing thousands of tiny seeds. There are a few different varieties of vanilla beans. Planifolia, Tahitensis, Bourbon and Mexican to name just a few. Each one has its own flavor variation.<br />Vanilla extract is made by transferring the flavor of the vanilla bean into alcohol. I use Vodka. One ounce of beans per cup of Vodka works great and delivers a great product. I've purchased my beans from <a href="http://www.saffron.com/cons_guide.html">www.saffon.com</a><br />This is a great site and has good prices. Vanilla beans can be very expensive. So shop around.<br />Being LDS and from Utah I can't just go to my cabinet and pull out a bottle of vodka. I first had to get over the fear of having a someone see me buying a bottle and then because I live in Utah I couldn't just go to the store and buy a bottle either. I had to go to the state run liquor store. Then when I got there I had to choose from all the different kinds of vodka. Who knew that there would be an entire wall of vodka. (Not someone like me who has never even had a drink before.)So I had to ask what the difference was. The person that I asked. (A short heavy set man in a tank top and ripped Levi's.) He held up the bottle he was holding and said "If ya buy the cheep crap it taste like your drink'n battery acid and if ya buy the expensive stuff it goes down smooth like silk." I settled for a bottle of Smirnoff Premium triple distilled vodka 80 proof. You need to have a vodka that's at least 35% alcohol. After your adventure at the liquor store you need to add your beans. First you need at least 8 beans per cup of vodka. So I purchased a 750ml bottle of vodka (3 cups), which means you need at least 24 beans. Take the beans and split them down the middle.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILDCm6uS1cN4en01klu-MlZnbrbvpJeWxxmsDbtRM0y9CtrnaU4H5DyKg163z4rLMHSaalBh7gUItPZNN9nkeiRX8ADvLgLVzPXsjsI5X6TXxl5gVgUOy3p1PDbciqHzbI2hpiTJjiHA/s1600/vanilla+007.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgILDCm6uS1cN4en01klu-MlZnbrbvpJeWxxmsDbtRM0y9CtrnaU4H5DyKg163z4rLMHSaalBh7gUItPZNN9nkeiRX8ADvLgLVzPXsjsI5X6TXxl5gVgUOy3p1PDbciqHzbI2hpiTJjiHA/s320/vanilla+007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5406349062626041874" /></a><br /> You can scrap the seeds out if you like or just leave them in the pod. Place the seeds and the cut beans into the bottle of vodka. You may have to remove some of the vodka first since the beans will displace the liquid. Replace the cap and shake the bottle. Know comes the hard part. Place the bottle some where safe and let it age for 6 months to 6 years. Shake the bottle periodically and give it a good sniff. MMMMMMMMMMM<br />After 6 months you have Vanilla extract. Use as much as you like. You can always make more.<br /> I started out buying one pound of Planifolia beans and 750 ml bottle of vodka. I have recently moved up to making a gallon at a time to give away as gifts for christmas. I have even tried ageing the vanilla in a oak barrel. Which gives it a slight oak flavor. I was going to try smoking some beans in my smoker and see how that turns out.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHQhLRvYDpk6L2DFDxYXFVjPtMGqF8bjKdDr5L3Ep0W1WC-cvK3Ew-njyTyNnQ867QoNZRHtSyct5iQ6T3E7i_KQW3sSqaDB0Tt1h74O-f-DInjB8A_lLtodwB8MygV9w2QuIaSUN_v4/s1600/vanilla+010.JPG"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHQhLRvYDpk6L2DFDxYXFVjPtMGqF8bjKdDr5L3Ep0W1WC-cvK3Ew-njyTyNnQ867QoNZRHtSyct5iQ6T3E7i_KQW3sSqaDB0Tt1h74O-f-DInjB8A_lLtodwB8MygV9w2QuIaSUN_v4/s320/vanilla+010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5406351631978727026" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIqzFgV2D-aq8nXr_1Va3E3n2hmmxhht3QbEbAuEMEFVttRr0ivncFdfgQ0Sp48wH9Ax0Bv3YoGWIiCzGILVy8auoaMWR8eRRsJCnDBtiOO2lZiSKuUXUq8OoSY64_AF3GYua-lZdMfA/s1600/vanilla+008.JPG"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIqzFgV2D-aq8nXr_1Va3E3n2hmmxhht3QbEbAuEMEFVttRr0ivncFdfgQ0Sp48wH9Ax0Bv3YoGWIiCzGILVy8auoaMWR8eRRsJCnDBtiOO2lZiSKuUXUq8OoSY64_AF3GYua-lZdMfA/s320/vanilla+008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5406351641761668434" /></a>Vichttp://www.blogger.com/profile/14489121116183010761noreply@blogger.com0