Mijn favoriete kampvuur maaltijd. Cowboy Beans zijn van oorsprong een stoofpotje dat men opzette bij aankomst in een nieuw kamp met de overschotjes van het vlees en dat gerust een tijdje kon staan pruttelen tot iedereen klaar was om te komen eten. Het zit ook VOL energie met al die bonen uiteraard. Energie waarvan je…
Dit is by far het meest gedeelde recept van al. Minstens 1 maal per week krijg ik nog een berichtje “wat was dat recept nu weer van uwe koolsla?”. Awel, hier heb je het! We gebruiken het uiteraard als basis van de Pulled Pork Sandwich maar het wordt ook steevast gewoon als side-dish bij elke…
Personally I love red chicken meat (the legs) over white (breast). One of my favourite recipes on the smoker is deboned chicken thighs. Sometimes I’ll carve up a whole chicken, order whole legs or just the thighs, depending on how many I want to make and how much preparation time I got. Because although they…
I don’t recall where I got this sauce but it is AMAZING. It fits perfect on chicken but I like it most on ham. Like with this Smoked Ham. Sauce: Whisk 1tb plain flour, 3tb mustard & 1cup liquid honey till nicely blended. Whisk together 1cup of milk and 2 egg yolks and add the mustard mixture. Lastly stir in 1/2…
Nice homemade dry rub to give your meat a shiny red color with a nice sweat & spicy bark. We use it primarily for our slow smoked pork ribs. 3x paprika 2x fine sugar 1x dark brown sugar 2x garlic powder 2x salt 1x chili powder (or less …) 1x grounded pepper You’ll notice I…
My favourite homemade glaze for pork ribs: 1 cup whiskey (Jack!) 1 cup ketchup 1/2 cup dark brown sugar 1/4 cup vinegar 2tsp Worcester sauce 1 tsp dijon mustard 3 cloves minced garlic
Intro: Before I knew better we made pork ribs by shoving them in a 370°F (185°C) oven for about 90 minutes. Most of the time people I know buy them pre-marinated from the grocery store. But once you’ve had slow-cooked, smoked, ribs, you can never go back! In fact, the first time my wife ate them that is…
Texas style: Texas-style is just the term I use to refer to a classic 50/50 Grounded Black Pepper/ Coarse Salt dry rub as the only seasoning we are going to use. Preparation: Probably the easiest recipe ever. Buy a 7lbs deboned rib-eye, rub it in with the Texas rub mentioned above and put it on the smoker…
Preparation: Make a 5lbs lamb shank sticky with olive oil. Season with coarse (sea) salt and ground black pepper, half a head of fine chopped garlic with 1/4 cup thyme and 1/4 cup fresh rosemary. Wrap the meat up with some butcher twine and let it rest for 3 – 4 hrs in the fridge. Set up the smoker:…
Preparation: Remove the skin from your 9lbs raw (cured) ham (bone in) and score the fat in a diamonds pattern (don’t cut in the meat). Put the ham, fat side up, on the smoker at 250°F (120°C) for about 2hrs. Use sweat wood like apple, cherry or peach for the smoke. Glaze: Bring 2 cups…