Chocolate Sauce

C

Chocholate Sauce
Ingredients
  1. 1/2 cup unsweetened cocoa powder
  2. 1 cup sugar
  3. 1/8 teaspoon kosher salt
  4. 1/2 cup cold water
  5. 1 1/2 teaspoons vanilla
Instructions
  1. 1/2 cup unsweetened cocoa powder
  2. 1 cup sugar
  3. 1/8 teaspoon kosher salt
  4. 1/2 cup cold water
  5. 1 1/2 teaspoons vanilla
Notes
  1. The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving.
  2. This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.
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Smoked Pork Shoulder

Pulled Pork Shoulder
Ingredients
  1. 1 8-10 pound bone-in pork shoulder roast AKA Boston butt
  2. Use the ribs dry rub but add some mustard.
Instructions
  1. 225 degrees F
  2. Smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
  3. Remove rest for at least an hour before shredding.
  4. Pull apart the shoulder, discarding any chunks of fat or gristle.
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Smoked Pork Belly

Smoked Pork Butt
Ingredients
  1. Use the ribs dry rub but add some mustard.
  2. 2 cups apple juice
  3. 4 lb slab pork belly uncured
  4. BBQ sauce
Instructions
  1. 225 degrees F
  2. Score the top layer of fat on the pork belly in 1 inch squares.
  3. Smoke until the internal temperature reaches 165 degrees F (about 6 hours). Spritz with the apple juice every hour while it is cooking.
  4. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 200 degrees.
  5. Carefully remove the belly from the foil and drizzle with the apple juices from the foil. Return the pork belly to the grill and brush with BBQ sauce. Cook on the grill for 10 more minutes.
  6. Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes before serving, You can shred like pulled pork or slice into cubes to serve.
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Smoked Rib Roast

Smoked Rib Roast
Ingredients
  1. rib roast, at least 3 ribs
  2. garlic
  3. dried or fresh rosemary (I grow a variety called BBQ rosemary which works great for this recipe)
  4. salt
  5. pepper
Instructions
  1. Cut slits in the top of the roast and insert a clove of garlic and (if you have fresh rosemary) a sprig of rosemary in each.
  2. Combine salt, pepper (and finely crumbled dried rosemary if that's all you have). Rub over the top of the roast wrap it or bag it and refrigerate 6 hours.
  3. Preheat smoker and keep it in the range of 200F-211F.
  4. Place roast over water pan on top grate.
  5. Add wood chunk and another after 45 minutes.
  6. Cook for 3 to 4 hours until 120F @ middle rib and 130F to 140F @ outer ribs.
  7. Remove and sear over hot coals.
  8. Remove to a pan suitable to collect juices and rest under foil tent for 30 minutes.
  9. Slice to serve.
  10. Serve with au-jus.
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I always buy at a rib roast with at least 3 ribs. I try to keep the middle rib rare while the two outer ribs are medium rare.

half sour pickels

half sour pickels
Ingredients
  1. 2 tablespoons Pickling Salt
  2. 1 Quart Non-Chlorinated Water
  3. 5 Pickling Cucumbers (or as many as will fit)
  4. 2 Garlic cloves (smashed)
  5. 1 1/2 ounces Pickling Spice (Or substitute 1-2 heads of fresh dill)
  6. 1/4 teaspoon Pickling Crisp (or substitute 1 grape leaf)
  7. Pickling Spice (makes 7 oz)
  8. 5 tsp cinnamon or stick
  9. 2.5 tsp coriander seeds
  10. 2.5 tsp mustard seeds
  11. 15 bay leaves, crushed
  12. 3 tsp pepper flakes
  13. 30 cloves
  14. ginger powder or root
Instructions
  1. Wash cucumbers and trim off the blossom end of the cucumber.
  2. Stir salt and water together in a jar, then add cucumbers and seasonings leaving at least 2" of headspace.
  3. Keep produce submerged in brine with the special crock weights.
  4. Cover with lid, add water around the moat, and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate in brine to stop fermentation and store. Perhaps add some seeds and garlic from the crock.
  5. Pickles will become more sour each day they ferment and the brine will turn cloudy.
Notes
  1. First try was 8 days - too spicy hot, too much clove, too sour.
  2. try checking them at 3 days.
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Day 0

 

 

Smoked Beef Brisket

Smoked Beef Brisket
Ingredients
  1. For dry rub
  2. 1/2 cup paprika
  3. 3 tablespoons ground black pepper
  4. 3 tablespoons coarse salt
  5. 3 tablespoons sugar
  6. 2 tablespoons chili powder
  7. 1 7 1/2- to 8-pound untrimmed whole beef brisket
  8. For mop
  9. 12 ounces beer
  10. 1/2 cup cider vinegar
  11. 1/2 cup water
  12. 1/4 cup vegetable oil
  13. 2 tablespoons Worcestershire sauce
  14. 2 tablespoons minced jalapeño chilies
  15. 5 pounds (about) 100% natural lump charcoal
  16. 4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
  17. 1 cup purchased barbecue sauce (such as Bull's-Eye)
  18. 1 tablespoon chili powder
Make dry rub
  1. Mix first 5 ingredients in small bowl to blend.
  2. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
Make mop
  1. Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
  2. Start cooking.
  3. Light fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
  4. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened.
  5. Get ready to eat.
  6. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
  7. Thinly slice brisket across grain. Serve, passing sauce separately.
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Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese
Ingredients
  1. 2 1/2 cups uncooked elbow macaroni
  2. 1/4 cup unsalted butter
  3. 1/4 cup all-purpose flour
  4. 1/2 teaspoon ground mustard
  5. 2 cups whole milk
  6. 2 cups shredded Cheddar cheese (8 oz)
  7. Salt to taste
  8. 1 cup chopped cooked chicken Save $
  9. 1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
  10. 1/4 cup crumbled blue cheese (1 oz)
  11. 1/4 cup Buffalo Wings Sauce
Instructions
  1. Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
  3. Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
  4. Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
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German Ham Glaze

German Ham Glaze
Ingredients
  1. 1/2 cup of brown sugar
  2. 1/4 cup of dijon or prepared mustard
  3. 1/4 cup pineapple juice
  4. 2 to 3 teaspoons of ground cloves
Instructions
  1. mix all except cloves. Brush on ham and sprinkle lightly with cloves. Repeat every hour skipping the cloves.
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German Potato Pancakes

GERMAN POTATO PANCAKES
Ingredients
  1. 6 large potatoes, peeled and grated
  2. 4 eggs, well beaten
  3. 2 tablespoons milk
  4. 3 TB flour
  5. ¼ tsp. baking powder
  6. 1 tsp. salt
  7. 1 TB finely chopped onion (optional)
Instructions
  1. Mix all together; drop by large spoonfuls into skillet.
  2. Sauté in hot oil till undersides are brown; turn and fry other sides.
  3. Remove first batch onto warm plate.
  4. Keep these in a warm oven while frying the rest of the pancakes.
  5. Serve with applesauce, sour cream, and/or stewed tomatoes
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Turkey PotPie

Turkey PotPie
Ingredients
  1. left over turkey
  2. 1 cup turkey broth
  3. Bay leaves
  4. mixed veggies
  5. potatoes
  6. 1/3 cup flour
  7. 2 pie crust
Instructions
  1. Use left over turkey. Boil bones for 1 hour, strain broth.
  2. Add bay leaves and mixed veggies, simmer for 1/2 hour.
  3. dice potatoes, cook 1/2 hour in water. Stain.
  4. Add all above plus flour.
  5. One crust under, one over.
  6. cook 375 for 15-20 minutes or until bubbly. cook 450 until brown. Let sit for 10.
Notes
  1. can be frozen. Thaw for 30 minutes, cook 375 for 30 to 50 minutes. Let sit for 10.
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