Smoked Mac and Cheese

DSC09339

Do you have a favorite BBQ side dish? This was so fantastic, and unique and different.  Plus, in the summer when the smoker is going for a protein its great to be able to throw a side dish in there and not have to cook it in the house.  If you love smoked cheese you will love this!

DSC09341

SMOKED MAC AND CHEESE

1/2 cup unsalted butter
1/2 cup flour
4 cups milk
1 lb shredded cheese
salt and pepper to taste
1 pound elbow noodles, slightly under cooked

Melt butter in a large saucepan over medium heat.  Whisk in flour and cook for a minute.
Add milk slowly, whisking in.  Cook until thickened and smooth.
Add cheese and stir until smooth.
Season with salt and pepper.
Place in a greased foil pan and hot smoke for 1-2 hours, to desired smokiness.

Smoked Mac and Cheese

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 lb shredded cheese
  • salt and pepper to taste
  • 1 pound elbow noodles, slightly under cooked

Instructions

  • Melt butter in a large saucepan over medium heat. Whisk in flour and cook for a minute.
  • Add milk slowly, whisking in. Cook until thickened and smooth.
  • Add cheese and stir until smooth.
  • Season with salt and pepper.
  • Place in a greased foil pan and hot smoke for 1-2 hours, to desired smokiness.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/smoked-mac-and-cheese/

    Smoked Corn on the Cob

    DSC09338

    This is really a recipe.. just an awesome suggestion.  If you have a smoker running throw some shucked corn on the cob where ever you have an empty spot and an hour later you have the most amazing corn on the cob!
    You can brush some melted butter or olive oil on it before hand and sprinkle with seasoning, or just throw it in plain like we did and really let the smoke flavor shine.
    So good!
    Next time I’m making extra so I can use the leftovers to make some smoky corn fritters!

    BBQ Bacon Burgers

    BBQ Bacon Burgers
    Not going to lie.  I could barely eat half of one of these.  Next time I might make them slider style.  My hubby had no problems polishing one off though.
    My Dad couldn’t cook many things but he was the grill master at our house.  Summers were BBQ season at our house when I was a kid.  We didn’t have AC and if it was hot out he would grill dinner to keep the house cooler.  So I always feel like making BBQ food when the weather starts to warm up.  These are over the top burgers, great to make for Father’s day or a BBQ.
    There is a trick to making the onion strings I’m going to share with you.  After you coat the onion rings in the buttermilk and seasoned flour let them rest for a bit on a tray.  The buttermilk starts to absorb the flour a little bit and you’ll get a better crunch.

    BBQ BACON BURGERS

    Green leaf lettuce
    Sharp cheddar
    BBQ Sauce
    Onion strings (See recipe at end)
    Hamburgers, grilled, or cooked in an iron skillet
    Bacon, cooked crisp (Homemade for extra points!) 🙂
    Hamburger Buns (Homemade for even more extra points!)

    Form 1/4 to 1/3 lb ground beef into a patty, making an indent in the center of the patty.  Cook on a grill or in a cast iron skillet over medium heat.  Flip after a few minutes, when the first side is well browned.  After a couple minutes on the second side top with cheese and cover to melt.  Make sure to lightly butter the inside of the buns and toast in a skillet.  I usually do this before cooking the hamburgers and then set aside while the hamburgers cook.

    For the onion strings:
    1 onion, thinly sliced (white or yellow is fine)
    2 cups buttermilk
    2 cups flour
    1 tsp smoked paprika
    1/2 tsp salt
    1/4 tsp black pepper
    Oil, for cooking

    Pour buttermilk over the onions rings and toss to coat well.   Combine the flour and seasonings in a shallow bowl.  Take a small handful of onion rings and coat in the seasoned flour, shaking off excess.  Place on a tray while you repeat with remaining onions.  Set aside while you heat a couple inches of oil over medium heat (or use a deep fryer).
    Cook in batches until golden brown.  Place on a wire rack over a baking sheet when cooked, repeating with the rest.

    BBQ Bacon Burgers

    Ingredients

      For the burgers:
    • Green leaf lettuce
    • Sharp cheddar
    • BBQ Sauce
    • Onion strings (See recipe at end)
    • Hamburgers, grilled, or cooked in an iron skillet
    • Bacon, cooked crisp (Homemade for extra points!) :)
    • Hamburger Buns (Homemade for even more extra points!)
      For the onion strings:
    • 1 onion, thinly sliced (white or yellow is fine)
    • 2 cups buttermilk
    • 2 cups flour
    • 1 tsp smoked paprika
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • Oil, for cooking

    Instructions

  • Form 1/4 to 1/3 lb ground beef into a patty, making an indent in the center of the patty. Cook on a grill or in a cast iron skillet over medium heat. Flip after a few minutes, when the first side is well browned. After a couple minutes on the second side top with cheese and cover to melt. Make sure to lightly butter the inside of the buns and toast in a skillet. I usually do this before cooking the hamburgers and then set aside while the hamburgers cook.
  • For the onion strings:
  • Pour buttermilk over the onions rings and toss to coat well. Combine the flour and seasonings in a shallow bowl. Take a small handful of onion rings and coat in the seasoned flour, shaking off excess. Place on a tray while you repeat with remaining onions. Set aside while you heat a couple inches of oil over medium heat (or use a deep fryer).
  • Cook in batches until golden brown. Place on a wire rack over a baking sheet when cooked, repeating with the rest.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/bbq-bacon-burgers/

    DIY Smoked Bacon

    DIY Smoked Bacon

    I love a good kitchen experiment.  This takes kitchen experiments to all new level though.  If you’ve never had homemade bacon you have no idea what you’re missing.  It makes bacon from the store seem so wrong and inferior.  It is really very easy and while it takes some time you don’t have to do much during the time.  If you don’t have a smoker yet I don’t know what better argument there is than homemade smoked bacon 🙂

    I like to cut the pork belly into manageable sizes, since it makes it easier to cure them in ziplock bags and also when it comes time to slice it later on.  The rub amounts are for each pound of pork belly, so adjust accordingly.  I did half of mine in brown sugar rub, and the other half in the peppercorn herb rub.  We go back and forth on which we like better and I honestly can’t tell you which is better!  Next time I might try adding a little maple syrup as well.  You can play around with the seasonings, just be sure to use the right amount of tenderquick, as that will keep bad bacteria from growing.  You can use pink salt, but you need to be careful when using that, as too much can actually be lethal.  I feel like tenderquick is a little safer for a home kitchen.

    Pork belly, rind on

    BROWN SUGAR RUB:
    1 T Morton’s tenderquick
    1 T brown sugar
    1 tsp garlic powder
    1/2 tsp black pepper

    CRACKED PEPPERCORN AND HERB RUB:
    1 T Morton’s Tenderquick
    1 tsp sugar
    1 T crushed black peppercorns (Using the side of a chef’s knife, press down to crack)
    1 tsp garlic powder (or 1 crushed garlic clove)
    1 tsp minced fresh rosemary
    1 tsp minced fresh thyme leaves
    1 crumbled dried bay leaf

    Place pork belly in a shallow pan and rub all sides with rub.  Place in a ziplock bag with any remaining rub.
    Refrigerate for 7 days, turning ever day to redistribute the rub and any liquid.
    DIY Smoked Bacon

    After 7 days it’s time to rinse the rub off.  You don’t want to skip this, as the bacon will be too salty if you don’t.

    DIY Smoked Bacon

    After you have rinsed the pork belly, place it on a wire rack set over a rimmed baking sheet and refrigerate for 2 days.

    DIY Smoked Bacon

    Time to smoke!  Hot smoke, rind side up, for about 2 hours (we used a mix of hickory and cherry) or until it reaches 150 degrees.
    If you don’t have a smoker you could bake it in the oven at about 200 degrees on a rack set over a rimmed sheet.  But for optimal flavor, we’re going to smoke. 🙂

    DIY Smoked Bacon

    Above is what the rind side looks like when done, below is rind side down:

    DIY Smoked Bacon

    Trim the rind off.  Unless you want rind-on bacon, then you would leave it on.

    DIY Smoked Bacon

    Cool, then slice in desired thickness.  It’s easiest if you slice with fat side down.

    DIY Smoked Bacon
    You’ll want to cut the ends off to get nice neat slices.  But you don’t want to waste any!  So cut the ends into 1/2 inch cubes, or lardons.  You can throw these in a freezer ziplock and they won’t freeze together solid.  You can pull out however much you want at a time.  These are great for chili, cook until crisp to top baked potatoes, salads… pretty much anything you want to taste amazing.
    DIY Smoked Bacon

    To store the bacon I weigh out half pound amounts, wrap in butcher paper and freeze.

    DIY Smoked Bacon

    DIY Smoked Bacon

    Ingredients

    • Pork belly, rind on
      BROWN SUGAR RUB:
    • 1 T Morton’s tenderquick
    • 1 T brown sugar
    • 1 tsp garlic powder
    • 1/2 tsp black pepper
      CRACKED PEPPERCORN AND HERB RUB:
    • 1 T Morton’s Tenderquick
    • 1 tsp sugar
    • 1 T crushed black peppercorns (Using the side of a chef’s knife, press down to crack)
    • 1 tsp garlic powder (or 1 crushed garlic clove)
    • 1 tsp minced fresh rosemary
    • 1 tsp minced fresh thyme leaves
    • 1 crumbled dried bay leaf

    Instructions

  • Place pork belly in a shallow pan and rub all sides with rub. Place in a ziplock bag with any remaining rub.
  • Refrigerate for 7 days, turning ever day to redistribute the rub and any liquid.
  • After 7 days it’s time to rinse the rub off. You don’t want to skip this, as the bacon will be too salty if you don’t.
  • After you have rinsed the pork belly, place it on a wire rack set over a rimmed baking sheet and refrigerate for 2 days.
  • Time to smoke! Hot smoke, rind side up, for about 2 hours (we used a mix of hickory and cherry) or until it reaches 150 degrees.
  • If you don’t have a smoker you could bake it in the oven at about 200 degrees on a rack set over a rimmed sheet. But for optimal flavor, we’re going to smoke
  • Trim the rind off. Unless you want rind-on bacon, then you would leave it on.
  • Cool, then slice in desired thickness. It’s easiest if you slice with fat side down.
  • You’ll want to cut the ends off to get nice neat slices. But you don’t want to waste any! So cut the ends into 1/2 inch cubes, or lardons. You can throw these in a freezer ziplock and they won’t freeze together solid. You can pull out however much you want at a time. These are great for chili, cook until crisp to top baked potatoes, salads… pretty much anything you want to taste amazing.
  • To store the bacon I weigh out half pound amounts, wrap in butcher paper and freeze.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/diy-smoked-bacon/

    Smoked Pork Chops

    DSC04284
    I think this is my new favorite BBQ recipe.  We tried smoked pork chops awhile back from a good butcher and ever since we’ve wanted to try making them.  While it does take some time, most of it is hands off and easy.  By brining the chops overnight they’ll stay very moist, even after cooking for over 3 1/2 hours.  You could skip the rub part but it adds great flavor.  I make my own BBQ seasoning and I’m sharing that with you today.  I found myself reaching for the same blend of spices when making BBQ so I finally started mixing up a bigger batch of it and keep a jar on hand.
    You could make these even a few days ahead of time, then throw on the grill or even in a skillet when ready to serve.  They are smoky and sweet and the perfect thing for the trickle of summer left!
    DSC04288

    Smoked Pork Chops

    6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
    Apple wood for smoking

    Brine:
    8 cups water
    1 cup brown sugar
    1/2 cup kosher salt
    6 cloves garlic, crushed
    2 bay leaves
    1 T black peppercorns

    Rub:
    1 cup brown sugar
    1/4 cup Smoky BBQ Seasoning*

    Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar.  Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water.  Make sure it is cold before adding the pork chops.  (I use a plastic container from a restaurant supply store for brining, but even a bowl will work.  Preferably taller, not too shallow, since you want to submerge the chops.)
    Use a plate to weigh down the pork chops to completely submerge them.  Cover and put in the fridge to brine overnight.
    In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt.  Blot dry with paper towels and place the chops on a wire rack over a baking sheet.  Place in the fridge for at least a few hours to dry.  This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
    Mix together the rub ingredients and rub on both sides of the chops.  30 minutes before you are ready to smoke soak the wood in water.
    Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.

    *Smoky BBQ Seasoning
    1/4 cup smoked paprika
    2 T brown sugar, optional
    2 T garlic
    2 T toasted onion powder
    2 T kosher salt
    2 tsp black pepper
    1 tsp chili powder (add more for a spicier seasoning)

    Smoked Pork Chops

    Smoked Pork Chops

    Ingredients

    • 6 pork chops (You could really use any kind, just bone in and 3/4 to 1 inch thick)
    • Apple wood for smoking
      Brine:
    • 8 cups water
    • 1 cup brown sugar
    • 1/2 cup kosher salt
    • 6 cloves garlic, crushed
    • 2 bay leaves
    • 1 T black peppercorns
      Rub:
    • 1 cup brown sugar
    • 1/4 cup Smoky BBQ Seasoning
      Smoky BBQ Seasoning
    • 1/4 cup smoked paprika
    • 2 T brown sugar, optional
    • 2 T garlic
    • 2 T toasted onion powder
    • 2 T kosher salt
    • 2 tsp black pepper
    • 1 tsp chili powder (add more for a spicier seasoning)

    Instructions

  • Make the brine: In a medium pot, heat 4 cups of the water with the sugar and salt to a simmer to dissolve the sugar. Remove from the heat and add the garlic, bay, and peppercorns, along with 4 cups ice water. Make sure it is cold before adding the pork chops. (I use a plastic container from a restaurant supply store for brining, but even a bowl will work. Preferably taller, not too shallow, since you want to submerge the chops.)
  • Use a plate to weigh down the pork chops to completely submerge them. Cover and put in the fridge to brine overnight.
  • In the morning, remove the chops from the brine and lightly rinse with cold water to remove excess salt. Blot dry with paper towels and place the chops on a wire rack over a baking sheet. Place in the fridge for at least a few hours to dry. This develops the pellicle, that tacky outer feeling that allows the smoke to adhere better.
  • Mix together the rub ingredients and rub on both sides of the chops. 30 minutes before you are ready to smoke soak the wood in water.
  • Hot smoke for 3 1/2 to 4 hours, or until internal temperature is 160 degrees.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/smoked-pork-chops/

    Roasted Garlic Parmesan Corn on the Cob

    DSC03944

     

    August seems like it is going to slip away a little too quickly.  I love fall, but I love the flavor of summer too.  And nothing tastes like summer like fresh corn on the cob.  I wanted to try a new take on it but didn’t want to overpower the corn either.  This was just the right amount of toppings.  While grilling corn is my favorite, I think roasting it in the oven is just as good.  Boiling corn just doesn’t give the same flavor.
    I always keep roasted garlic paste in the freezer, and after trying this I think you will too!

    ROASTED GARLIC PARMESAN CORN ON THE COB

    2 T roasted garlic paste
    2 T olive oil
    2 tsp Italian seasoning (or chopped fresh oregano)
    1/4 cup grated Parmesan cheese
    4 ears corn on the cob
    salt and pepper, to taste

    Combine the garlic, olive oil, and herbs together until smooth.
    Brush mixture on the corn.
    Place the corn on a small baking sheet.  Sprinkle the cheese over the top of the corn.
    Roast at 425 degrees for about 15 minutes.  Sprinkle with salt and pepper.

    Roasted Garlic Parmesan Corn on the Cob

    Ingredients

    • 2 T roasted garlic paste
    • 2 T olive oil
    • 2 tsp Italian seasoning (or chopped fresh oregano)
    • 1/4 cup grated Parmesan cheese
    • 4 ears corn on the cob
    • salt and pepper, to taste

    Instructions

  • Combine the garlic, olive oil, and herbs together until smooth.
  • Brush mixture on the corn.
  • Place the corn on a small baking sheet. Sprinkle the cheese over the top of the corn.
  • Roast at 425 degrees for about 15 minutes. Sprinkle with salt and pepper.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/roasted-garlic-parmesan-corn-on-the-cob/

    Honey Glazed Pork Riblets

    DSC03873

    I realized that while my hubby loves to BBQ, it really involves him building a fire, and me prepping everything to go on said fire.  So this weekend I thought I’d make something a bit easy for “him” and baked some ribs in the oven (to be finished on the grill of course).  I wanted to try something different besides the normal bbq sauce laden ribs, and honey just sounded like a good idea.  A few spices of course to balance the sweetness.  You can finish them in the oven, but on the grill will give you a better crisp char.  The honey caramelizes quickly so it only takes a few minutes if your grill is hot.  Don’t be afraid to adjust the spices according to your families preference.  The sauce was just enough, if you’d like extra sauce double the glaze recipe.

    HONEY GLAZED PORK RIBLETS

    2-3 lbs Pork Riblets (or ribs would work as well)

    Glaze:
    1/2 cup honey
    2 T brown sugar
    3 T lemon juice
    2 tsp worcestershire
    2 tsp smoked paprika
    1/2 tsp chili powder (more or less depending how spicy you like)
    1 tsp garlic powder
    1/2 tsp onion powder
    1 tsp kosher salt
    1/2 tsp black pepper

    Line a large cookie sheet with foil, spray with nonstick spray.  Put ribs in a single layer on tray.
    Whisk all glaze ingredients together until combined well.  Set aside half of the glaze for later.
    Brush both sides of the ribs with glaze.  Bake at 350 degrees for 1 hour or until meat is well done and tender.
    Let cool briefly, then finish on a grill, brushing with remaining glaze.
    (Or turn oven up to 400 degrees, brush with remaining glaze, and cook for about 15 minutes, turning once.)

    Honey Glazed Pork Riblets

    Ingredients

    • 2-3 lbs Pork Riblets (or ribs would work as well)
      Glaze:
    • 1/2 cup honey
    • 2 T brown sugar
    • 3 T lemon juice
    • 2 tsp worcestershire
    • 2 tsp smoked paprika
    • 1/2 tsp chili powder (more or less depending how spicy you like)
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tsp kosher salt
    • 1/2 tsp black pepper

    Instructions

  • Line a large cookie sheet with foil, spray with nonstick spray. Put ribs in a single layer on tray.
  • Whisk all glaze ingredients together until combined well. Set aside half of the glaze for later.
  • Brush both sides of the ribs with glaze. Bake at 350 degrees for 1 hour or until meat is well done and tender.
  • Let cool briefly, then finish on a grill, brushing with remaining glaze.
  • (Or turn oven up to 400 degrees, brush with remaining glaze, and cook for about 15 minutes, turning once.)
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/honey-glazed-pork-riblets/

    Smoked Ham (or Heaven)

    smoked ham

    DSC00050
    I know not everyone owns a smoker, so I have to say I’m sorry.
    I’m sorry for showing you these pictures.
    I’m sorry if you start to drool on your computer desk or laptop.
    I’m sorry if your stomach starts grumbling.
    Sorry.

    I have made my glazed ham for many, many years.  I still think it’s a great recipe.  But then I got the idea to try smoking a ham.  Goodbye glazed ham.
    DSC00042

    This ham was so unbelievably moist and flavorful, I almost didn’t believe it.
    While I used a pre-cured ham that probably has been “smoked”, the “smoked” flavor that comes from a package is nothing, I repeat, NOTHING compared to what this is.  Since we’re using a pre-cooked ham, you don’t have to worry so much about curing it and all that’s involved in that.  We’re just heating it up, and infusing some amazing flavor while at it!
    You can use either an uncut ham or spiral sliced.  I used an uncut here.
    If you can only find a “ready to cook” ham, that’s fine, just be sure you get the temperature up to 160 before it’s done.
    If you want more of a BBQ flavored ham, just rub with a spice rub like this one on it with some mustard and brush with BBQ sauce the last half hour.
    DSC00052

     

    SMOKED HAM
    Ham (I would keep it around 6-10 lbs, and you want a bone-in spiral sliced or unsliced, ready to heat ham)
    Rub, I used 1 cup brown sugar
    Glaze, I used this one 
    1/4 cup honey

    If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
    If using an uncut ham, trim fat to under 1/4″ and brush with glaze, then press brown sugar into ham.
    Mix the honey with 1/4 cup of the glaze and set aside.
    Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour.  If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.
    DSC00055
    PS In the smoker pictures you’ll see some homemade canadian bacon smoking, which I did at the same time.  I promise to share the recipe soon!

    Smoked Ham (or Heaven)

    Ingredients

    • Ham
    • Rub, I used 1 cup brown sugar
    • Glaze if desired
    • 1/4 cup honey

    Instructions

  • If using a spiral sliced ham, just brush with glaze and press brown sugar into ham.
  • If using an uncut ham, trim fat to under 1/4" and brush with glaze, then press brown sugar into ham.
  • Mix the honey with 1/4 cup of the glaze and set aside.
  • Place in smoker for 2 1/2 to 3 hours, brushing with the honey glaze the last half hour. If desired, you can brush with apple cider or juice every 1/2 hour to hour as well.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/smoked-ham-or-heaven/

    DIY Canadian Bacon

    DSC00077
    I have this obsession.  It can get a little out of hand at times.
    If you can buy it, odds are I’ve thought “can I make that?”  Doesn’t really matter what it is… I’ve thought that. 🙂
    One of my favorite cookbooks is Charcuterie: The Craft of Salting, Smoking, and Curing.  I read it like some people read a magazine.
    I have gone so far as to buy a meat grinder and have made my own sausages.
    Anyways, I usually buy Canadian Bacon from our butcher, Butcher Boys.  (Who are so cool they don’t even have a website.) 🙂
    They make it there and it’s amazing.  If you’ve only had the fake canadian bacon (you know, those round slices of compressed “meat”), you don’t know what you’re missing.
    But one day I came across a recipe in Charcuterie for none other than Canadian Bacon and it was like a light bulb went off in my head.  How have I not thought to make it myself before?!
    I used the technique in Charcuterie but made my own brine recipe.  It turned out absolutely amazing and I will never buy it again!

    DIY CANADIAN BACON

    4 lbs boneless pork loin

    For the brine:
    1 gallon(16 cups) water
    5 garlic cloves, smashed
    3 bay leaves
    1 1/2 cups brown sugar
    1 1/2 cups kosher salt
    8 tsp pink salt (or another curing salt- I get it from my butcher)
    4 sprigs fresh thyme (or 2 tsp dried)
    2 tsp peppercorns

    Place all the brine ingredients in a large pot and bring to a boil, stirring to dissolve the salt and sugar.
    DSC00006
    Refrigerate until cold, then place the pork loin in a large container and add brine to cover.  Weigh pork down with a plate if needed to keep it submerged.
    Refrigerate for 48 hours.
    DSC00008
    Remove loin from brine and place on a rack over a tray and chill, uncovered for 12 to 24 hours.
    (This will develop the pellicle, the tacky surface that allows the smoke to adhere.)
    Hot smoke the pork to 160 degrees, which should take 2-3 hours.*
    DSC00043
    (the canadian bacon is on the right, I smoked a ham with it.)
    Cool before wrapping.  Refrigerate up to 10 days.
    Easier to slice after fully cooled as well.

    I sliced mine thinly and wrapped in packages of 4 oz in butcher paper and froze.

    *Oven directions: Instead of smoking it, bake at 200 degrees until meat is 160 degrees.  I haven’t tested this, but it will definitely be missing the smoke flavor, which really does add alot to this.

    DIY Canadian Bacon

    Ingredients

    • 4 lbs boneless pork loin
      For the brine:
    • 1 gallon(16 cups) water
    • 5 garlic cloves, smashed
    • 3 bay leaves
    • 1 1/2 cups brown sugar
    • 1 1/2 cups kosher salt
    • 8 tsp pink salt (or another curing salt- I get it from my butcher)
    • 4 sprigs fresh thyme (or 2 tsp dried)
    • 2 tsp peppercorns

    Instructions

  • Place all the brine ingredients in a large pot and bring to a boil, stirring to dissolve the salt and sugar.
  • Refrigerate until cold, then place the pork loin in a large container and add brine to cover. Weigh pork down with a plate if needed to keep it submerged.
  • Refrigerate for 48 hours.
  • Remove loin from brine and place on a rack over a tray and chill, uncovered for 12 to 24 hours.
  • (This will develop the pellicle, the tacky surface that allows the smoke to adhere.)
  • Hot smoke the pork to 160 degrees, which should take 2-3 hours.
  • Cool before wrapping. Refrigerate up to 10 days.
  • Easier to slice after fully cooled as well.
  • I sliced mine thinly and wrapped in packages of 4 oz in butcher paper and froze.
  • Oven directions: Instead of smoking it, bake at 200 degrees until meat is 160 degrees. I haven't tested this, but it will definitely be missing the smoke flavor, which really does add alot to this.
    Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/diy-canadian-bacon/

    Grilled Lemon Chicken

    I definitely have a citrus addiction.  If given the choice between something rich and decadent and chocolaty and something light and citrus.. I’ll usually pick the citrus option.  (usually) 🙂
    I’ve made this dish more than 3 times in the last 2 weeks, which is practically unheard of around here.  It’s great served with rice and steamed vegetables, or sliced and added to salad.. or pretty much any way you want.
    And while I may be partial to lemon, I think you’ll love this with or without a citrus addiction.   The lemon juice makes it so fresh and light, perfect for summer dinners.  Marinating for at least 4 hours really ups the flavor and also tenderizes the chicken well, but even just 30 minutes will do that at least somewhat.  I love to make it up in the morning or afternoon, throw it in the fridge, and when it’s time to cook dinner I just throw it on a grill pan.
    And if you’ve never tried grilling lemons before, they are SO good.  It gives the lemon juice a touch of smokiness and I squeeze them over everything from salad, potatoes, rice, you name it.

    GRILLED LEMON CHICKEN

    1 1/2 lbs boneless, skinless chicken breast*
    1/4 cup olive oil
    1/4 cup lemon juice
    zest of 2 lemons
    1 tsp salt
    1/2 tsp pepper
    3 garlic cloves, minced

    *You can leave the chicken breasts whole, or butterfly them.  It does make it easier to cook them, since it will be about the same thickness all the way through now.
    Combine everything but chicken in a bowl, whisk to combine.
    Add chicken and toss to coat on all sides.
    Cover and refrigerate for at least 4 hours up to overnight.
    Remove chicken from marinade and cook on a grill or grill pan over medium high heat.  Grill with halved lemons.
    Serve with grilled lemons to be squeezed over chicken.

    Related Posts Plugin for WordPress, Blogger...