smoked leg of lamb

smoked leg of lamb
Ingredients
  1. 1 whole leg of lamb, 5 - 7 pounds
Marinade
  1. 1 whole medium onion
  2. 10 garlic cloves
  3. rosemary
  4. salt
  5. black pepper
  6. oil
Instructions
  1. Blend marinade ingredients. Pour over lamb and refrigerate overnight.
  2. Bring lamb to room temperature before smoking.
  3. Smoke at 200 - 225°F for 2.5 to 4 hours. Be careful, don't overcook it.
  4. Let rest 15 - 30 minutes, temperature will rise about 5°F.
  5. Temperature: Rare: 115-120°F, Medium-Rare: 125°F, Medium: 130°F, Medium-Well: 145°F, Well Done: 150°F
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Buttermilk Fried Chicken

Buttermilk Fried Chicken
Ingredients
  1. 1 (3 1/2) pound chicken, cut into 8 pieces
  2. 1 teaspoon black pepper
  3. 1 teaspoon salt
  4. 1 teaspoon paprika
  5. ¼ teaspoon dried rosemary
  6. ¼ teaspoon ground thyme
  7. ¼ teaspoon dried oregano
  8. ¼ teaspoon dried sage
  9. ½ teaspoon white pepper
  10. ¼ teaspoon cayenne pepper
  11. 2 cups buttermilk
For the seasoned flour
  1. 2 cups flour
  2. 1 teaspoon salt
  3. ½ teaspoon paprika
  4. ½ teaspoon cayenne pepper
  5. ½ teaspoon garlic powder
  6. ½ teaspoon white pepper
  7. ½ teaspoon onion powder
  8. 2 ½ quarts peanut oil for frying
Instructions
  1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
  2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
  3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
  4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
  6. Turn chicken pieces and cook for another 10-15 minutes.
  7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Notes
  1. The oil is 350 degrees F (175 degrees C) to start, but when the chicken goes in it will drop to about 300 degrees (150 degrees C). It should rise back to 305-310 degrees F (155 degrees C) and be held at that temperature until done, about 20 minutes.
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Beef Bourguignon

BEEF BOURGUIGNON
Ingredients
  1. 1 tablespoons extra-virgin olive oil
  2. 6 ounces (170g) bacon, roughly chopped
  3. 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  4. 1 large carrot sliced 1/2-inch thick
  5. 1 large white onion, diced
  6. 6 cloves garlic, minced (divided)
  7. 1 pinch coarse salt and freshly ground pepper
  8. 2 tablespoons flour
  9. 12 small pearl onions (optional)
  10. 3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
  11. 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
  12. 2 tablespoons tomato paste
  13. 1 beef bullion cube, crushed
  14. 1 teaspoon fresh thyme, finely chopped
  15. 2 tablespoons fresh parsley, finely chopped (divided)
  16. 2 bay leaves
  17. 1 pound fresh small white or brown mushrooms, quartered
  18. 2 tablespoons butter
TRADITIONAL OVEN METHOD
  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  6. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking time, prepare your mushrooms
  1. Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
  2. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
  3. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  4. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  5. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
  6. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  7. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  8. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
  9. Garnish with parsley and serve with mashed potatoes, rice or noodles.
  10. To serve the following day, allow the casserole to cool completely, cover and refrigerate.
  11. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
  12. Notes
STOVE TOP BEEF BOURGUIGNON
  1. In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  2. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  3. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  4. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
  6. Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
  7. Garnish with parsley and serve with mashed potatoes, rice or noodles.
INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER
  1. Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.
  3. Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.
  4. Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.
  5. After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
  6. While steam is releasing, prepare your buttered mushrooms (OPTIONAL -- or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.
  7. Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.
  8. Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.
SLOW COOKER BEEF BOURGUIGNON
  1. In a large pan or skillet, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer to 6 quart (litre) slow cooker bowl.
  2. Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat. Transfer to slow cooker bowl with the bacon, and add in the onions (both types) and carrots. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
  3. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with 2 cups of stock, tomato paste, garlic, bullion and herbs.
  4. Mix well to combine all of the ingredients. Cook on high heat setting for 6 hours or low for 8 hours, or until beef is falling apart and tender.
  5. In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Add to the Beef Bourguignon, mixing them through the sauce before serving.
  6. Garnish with fresh parley and serve with mashed potatoes, rice or noodles.
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rib roast

Rib Roast
Ingredients
  1. 1 (3 – 18LB) Prime rib roast (18LB was full rack, 7 ribs)
  2. onion powder
  3. garlic powder
  4. chopped garlic
  5. dried rosemary
  6. salt
  7. black pepper
Instructions
  1. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Our oven's lowest temperature is 170°F
  2. Make a dry rub with salt, pepper, onion powder, garlic powder. Rub on meat.
  3. Place roast, with fat cap up in a large roasting pan.
  4. sprinkle chopped garlic and rosemary around meat.
  5. Add 1/2 cup water.
  6. Cover, place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  7. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
  8. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Notes
  1. I like a minimum of 4 ribs which weighs ~ 10 lbs.
  2. The middle stays medium rare while the edges are medium.
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turkey salad

turkey salad
Ingredients
  1. 1 lb turkey meat
  2. 1/2 cup mayonnaise
  3. 2 stalks celery
  4. 1/2 t dill weed
  5. 1/4 cup onion
  6. 1/4 cup parsley
  7. salt and pepper to taste.
Instructions
  1. grind or food process everything but the turkey
  2. add the turkey last trying not to mush it
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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.

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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