tag:blogger.com,1999:blog-190354602024-03-07T01:54:18.449-08:00El Fuego y FumaThis blog chronicles experiments in barbeque. I use different methods: direct grilling, smoking, roasting, and braising. Please note, the use of the term "barbeque" in this blog refers to the combination of seasonings and techniques used to flavor meat in all its varieties-"barbeque" does not refer to a specific piece of grilling equipment.Barry Lannhttp://www.blogger.com/profile/12890693508494411173noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-19035460.post-45151055151651665032009-03-04T12:53:00.000-08:002009-03-04T20:08:47.061-08:00<div style="text-align: left;"><span style="font-family: trebuchet ms;font-family:courier new;font-size:130%;" >So, during the summer of 2007 we moved to the Crescent City. Thank God.</span><br /></div><div style="font-family: trebuchet ms; text-align: left;font-family:courier new;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhk7vlWD7eaG4Y3XcofFKOiHWsYnz6BRhBbEYDA6YAonGc0sN0GMu3hIV7BucQ5d-WmEh_asrFd_d9vYzusSrCF-UPF4HKQKMwDepbZ3jAtCB6-xsn5KG7ZRtgSZN7TP9RD9Q/s1600-h/Steak+and+Eggs+Brennan++_001.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 144px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWhk7vlWD7eaG4Y3XcofFKOiHWsYnz6BRhBbEYDA6YAonGc0sN0GMu3hIV7BucQ5d-WmEh_asrFd_d9vYzusSrCF-UPF4HKQKMwDepbZ3jAtCB6-xsn5KG7ZRtgSZN7TP9RD9Q/s320/Steak+and+Eggs+Brennan++_001.jpg" alt="" id="BLOGGER_PHOTO_ID_5309546446888466226" border="0" /></a></span><br /><span style="font-size:130%;">This is the home of legendary <a href="http://en.wikipedia.org/wiki/Louisiana_Creole_cuisine">haute-creole </a></span><span style="font-size:130%;">restaurants (Antione’s,1840</span><span style="font-size:130%;">; </span><span style="font-size:130%;">Arnaud’s, 1918; Tujague’s, 1856; Galatoire’s, 1905; Commander’s Palace, 1880) and dynamite local secrets <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3I3ZULGX3m5zTLD26xZhNoI6IXW8O2zg_VxzUT37eMpoy6-JIPiMUI0TUtPp-sS-yn8LoobhmeKETyhVDrHA3_Tu6Eo8KmZpGtrv-h7TI5kYq1hvCALcKn07bh8uHnByOUolp/s1600-h/shrimppoboy-main_Full.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 140px; height: 105px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3I3ZULGX3m5zTLD26xZhNoI6IXW8O2zg_VxzUT37eMpoy6-JIPiMUI0TUtPp-sS-yn8LoobhmeKETyhVDrHA3_Tu6Eo8KmZpGtrv-h7TI5kYq1hvCALcKn07bh8uHnByOUolp/s320/shrimppoboy-main_Full.jpg" alt="" id="BLOGGER_PHOTO_ID_5309545565091686658" border="0" /></a></span><span style="font-size:130%;">(</span><span style="font-size:130%;">Irene’s; </span><span style="font-size:130%;">Brightsen’s; Dick n’ Jenny’s; Jacques-Imo’s; Co</span><span style="font-size:130%;">chon; etc…..) Chefs in this city are household celebrities: Emerill, Prudhomme, Dooky Chase, Spicer, Besh, etc……<br /><br /></span><span style="font-size:130%;">The standard has been raised. What was bombast in Jax before, in the Big Easy, is called “Tuesday.”<br /><br /></span><span style="font-size:130%;">Upon arrival I purchased two books: <a href="http://www.amazon.com/Escoffier-Complete-Guide-Modern-Cookery/dp/0471290165">Escoffier</a></span><span style="font-size:130%;"> by Escoffier and <a href="http://www.amazon.com/After-Hunt-Louisianas-Authoritative-Collection/dp/0970445741/ref=sr_1_1?ie=UTF8&s=books&qid=1236200069&sr=1-1">After the Hunt: Louisiana's Authoritative Collection of Wild Game Recipes </a></span><span style="font-size:130%;">by Chef John Folse. Escoffier codifies classical French cooking techniques and Folse explains how to prepare anything that crawls, walks, swims, flies, or grows south of Natchez. Later on, I pick up <a href="http://www.amazon.com/Encyclopedia-Cajun-Creole-Cuisine/dp/0970445717/ref=sr_1_1?ie=UTF8&s=books&qid=1236200112&sr=1-1">The Encyclopedia of Cajun & Creole Cuisine</a></span><span style="font-size:130%;"> by Folse as well. I am ready.<br /><br /></span><span style="font-size:130%;"><em>(Where’s the bbq?) Not in this post. Consider this post to be an “Empire Strikes Back”: Not so much enjoyable as it is a necessary segue between “Star Wars” and “Jedi.”</em><br /><br /></span><span style="font-size:130%;"><strong><a href="http://en.wikipedia.org/wiki/Category:Mother_sauces">Mama Sauce</a>:</strong><br /></span><span style="font-size:130%;">Learning Creole and Cajun cuisine begins with learning the Mother Sauces and how to make good, rich, dark stocks. Then follow up with secondary, and tertiary sauces (marchand du vin, choron, meuniere, sabayon, etc…this is where the magic lives.) Find good farmer markets for fresh, seasonal vegetables and seafood from local sources.<br /><br /></span><span style="font-size:130%;"><strong>Stocks</strong><br /></span><span style="font-size:130%;">This is a good time to make some comments about making your own stocks (highly recommended—the crap you get from the store has an artificial flavor and is loaded with sodium.) Yes, it takes along time and will monopolize a Saturday morning. The payoff is huge, figuratively and physically: (1) it makes a LOT of stock, (2) volume per dollar, it is CHEAP, (3) it contains insane amount of nutrients, vitamins, minerals, protein, etc. <a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735/ref=sr_1_1?ie=UTF8&s=books&qid=1236200164&sr=1-1">Nourishing Traditions </a></span><span style="font-size:130%;">by Fallon explains all this thoroughly. Use the cartilaginous portions of the animal (the least expensive) and roast them to bring out flavor. This caramelizes the natural sugars in the marrow to make a rich, dark stock with a flavor pu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS88xpwMgbqihgm5VCV72LDvhHQNP0SYRefcG0H2_UI3wBmBBJCq_rrw5QLVHxfbKby-na-SPf7F9ZM5_NaAgbkoI5_9Fd8c0_zXR1E4lUITU435px0YtcgwObRBLpsb-oEMW/s1600-h/6a00e398ddc1f600040100a7f68036000e-500pi.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 175px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAS88xpwMgbqihgm5VCV72LDvhHQNP0SYRefcG0H2_UI3wBmBBJCq_rrw5QLVHxfbKby-na-SPf7F9ZM5_NaAgbkoI5_9Fd8c0_zXR1E4lUITU435px0YtcgwObRBLpsb-oEMW/s320/6a00e398ddc1f600040100a7f68036000e-500pi.jpg" alt="" id="BLOGGER_PHOTO_ID_5309547708076518770" border="0" /></a></span><span style="font-size:130%;">nch. Chicken: use the wings and <a href="http://www.elise.com/recipes/archives/007133how_to_make_stock_from_chicken_feet.php">feet</a></span><span style="font-size:130%;">—I know it sounds gross, you’ll thank me</span><span style="font-size:130%;"> later. Beef: ask the butcher for marrow bones, or use the knuckles, shanks, tail, etc. Duck: fillet off the breast portions for use as an entrée, remove thighs for a confit or cassoulet, remove extra fat and use to render lard (more on that later), and use everything left—I buy whole Peking-style ducks (head and feet attached) and use the whole thing.<br /><br /></span><span style="font-size:130%;">There are only a bajillion stock recipes out there—it’s basically chopped veggies, herbs, spices, cold water. Go knock yourself out. After simmering for hours (+8 min), strain the stock. Then place liquid only in a wide, shallow pan and reduce by half to concentrate flavor. I pour mine into muffin pans and freeze. Remove the stock puck and place into a big ole Ziploc bag to keep in the freezer for when you need it. When you reuse it, mix with equal parts water to “bring it back up”. Or not, your call.<br /><br /></span><span style="font-size:130%;"><strong>Duck Fat</strong></span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Rcg0vg7svTRCuuK6Hh3d01nxFCZN3lq7ExTwrFH2oniDn2t2YXvg2lXs0KSbIXA8-fi0RUePkSL6W5IHs1ZqgwB9xw80MpoKUFi9Nity2DOrP8hmOtv0JyYBd32vAatoUxkg/s1600-h/1447-0w0h0_Duck_Fat.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 147px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Rcg0vg7svTRCuuK6Hh3d01nxFCZN3lq7ExTwrFH2oniDn2t2YXvg2lXs0KSbIXA8-fi0RUePkSL6W5IHs1ZqgwB9xw80MpoKUFi9Nity2DOrP8hmOtv0JyYBd32vAatoUxkg/s320/1447-0w0h0_Duck_Fat.jpg" alt="" id="BLOGGER_PHOTO_ID_5309548964218968322" border="0" /></a></span><span style="font-size:130%;"><strong></strong><br /></span><span style="font-size:130%;">Duck fat….hmmm….is indispensable in European cuisine. </span><span style="font-size:130%;">P</span><span style="font-size:130%;">lace the </span><span style="font-size:130%;">re</span><span style="font-size:130%;">moved fat and fatty skin portions in a sauce pan over a low fire. Simmer it until the pieces stop bubbling. If it smokes, turn down heat, or remove it. The objective is to render all the saturated fat out of the pieces of flesh with out burning anything—take your time. I pour this off into little mini-muffin pans (+2 T) and freeze. It stores in the freezer similar as stock pucks above, but use it up with in a few months so it does not become rancid.<br /><br /></span><span style="font-size:130%;">Use rendered duck fat to baste lean meats as they cook, or inject into meat prior to cooking. My fav is to make a duck lard compound with gorgonzola an</span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNkXHjndEoL5M2D_YHoJ3OWkeOitcadbLekW3io2awC8_i8kDzYTQ6daqvRHrb9CFdAoNk43a581kfkahWP8NNNQFqt83i4axQ9ko1cwOquC3zgToQtx2fzt2FMdTZcqY6HAJ/s1600-h/20080514-duckfatfries.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 183px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNkXHjndEoL5M2D_YHoJ3OWkeOitcadbLekW3io2awC8_i8kDzYTQ6daqvRHrb9CFdAoNk43a581kfkahWP8NNNQFqt83i4axQ9ko1cwOquC3zgToQtx2fzt2FMdTZcqY6HAJ/s320/20080514-duckfatfries.jpg" alt="" id="BLOGGER_PHOTO_ID_5309549283380542738" border="0" /></a></span><span style="font-size:130%;">d minced, roasted pecans; stuff this into butter-flied deer tenderloin and roast it.</span><span style="font-size:130%;"> U</span><span style="font-size:130%;">sed in lieu of butter or olive oil, duck lard adds a deeper, rich,</span><span style="font-size:130%;"> slightly wild flavor to dishes that otherwise would be kind of tame (la</span><span style="font-size:130%;">me). You can toss it with roasting potatoes, brushed it on savory puff pastries, use it to make the above mentioned sauces really sing.<br /><br /></span><span style="font-size:130%;">Eventually, this knowledge will be incorpoated into BBQ. And I see the BBQ reaching sublime levels of taste. But first, one has to learn the rules before one can break the rules.</span></div>Barry Lannhttp://www.blogger.com/profile/12890693508494411173noreply@blogger.com1tag:blogger.com,1999:blog-19035460.post-83932615688488102382009-03-04T10:35:00.000-08:002009-03-04T20:10:25.937-08:00<div style="text-align: justify; font-family: trebuchet ms;font-family:courier new;"><span style="font-size:130%;">Ok…first post in almost three years. A lot has happened since and I promise to do better about updating things from now on. Promise.<br /></span></div><div style="text-align: justify; font-family: trebuchet ms;font-family:courier new;"><br /><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs22Zwp7AKCFTgGOtWySH0yz4JMUQI2IRIcIRiERP9Rptc60IY0_aDNXqHOjgYrO4TSexcnobSnixecwmhUsYWtUbAMISiWOLmO9Rxv2mHatmRM0qgHO0DWM85vJZejWaU6Cp/s1600-h/n1148014673_2036074_1876.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 176px; height: 131px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivs22Zwp7AKCFTgGOtWySH0yz4JMUQI2IRIcIRiERP9Rptc60IY0_aDNXqHOjgYrO4TSexcnobSnixecwmhUsYWtUbAMISiWOLmO9Rxv2mHatmRM0qgHO0DWM85vJZejWaU6Cp/s320/n1148014673_2036074_1876.jpg" alt="" id="BLOGGER_PHOTO_ID_5309542123253737282" border="0" /></a></span><span style="font-size:130%;">Sinc</span><span style="font-size:130%;">e w</span><span style="font-size:130%;">e last</span><span style="font-size:130%;"> </span><span style="font-size:130%;">spoke, we have moved from Jacksonville to the beautifu</span><span style="font-size:130%;">lly entropic and mystically fecund city of N</span><span style="font-size:130%;">ew </span><span style="font-size:130%;">Orleans. Our barb</span><span style="font-size:130%;">eque m</span><span style="font-size:130%;">eanderings in the past 1,095 days have covered much gro</span><span style="font-size:130%;">und as our styles evolve. Before we dip into the world </span><span style="font-size:130%;">of duck fat, oyster </span><span style="font-size:130%;">liqueur, sazeracs</span><span style="font-size:130%;">, and tasso, we close the chapter of “Jax”.<br /><br /></span><span style="font-size:130%;">The last post leaves us in Spring</span><span style="font-size:130%;"> 2006 where our new pot smoker was given a “baptism by fire”. A couple of friends from north of the Mason-Dixon wanted to see what the big deal was about this thing called BBQ. So we had <a href="http://elfuegoyfuma.blogspot.com/2006/12/in-april-couple-of-friends-decided-they.html">a very hands-on lesson </a></span><span style="font-size:130%;">one Saturday; much meat was consumed.<br /><br /></span><span style="font-size:130%;">Fast-forward to Memorial Day weekend </span><span style="font-size:130%;">2006. Out-of-town friends as well as 73 of our closest local friends descend on our house to samp</span><span style="font-size:130%;">le the most succulent of treats (more detail on </span><span style="font-size:130%;">re</span><span style="font-size:130%;">cipes below):<br /></span><span style="font-size:130%;"><em>Whisky-marinated brisket, slow smoked wit</em></span><span style="font-size:130%;"><em>h a cracked pepper crust</em></span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0-cxWJakeUJfHjrYbJUFrkAZBX8g3GQnFd0lbUx1UUxokobTe1vxzITOGpb95G10bIQ-pm02_vAy9U1wYu2SJUrgSochI_EbLpdL9Ws69NzrboB99UZevdBjOLU0czZk6cNm/s1600-h/Picture+003.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 168px; height: 126px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0-cxWJakeUJfHjrYbJUFrkAZBX8g3GQnFd0lbUx1UUxokobTe1vxzITOGpb95G10bIQ-pm02_vAy9U1wYu2SJUrgSochI_EbLpdL9Ws69NzrboB99UZevdBjOLU0czZk6cNm/s320/Picture+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5309535787061823474" border="0" /></a></span><span style="font-size:130%;"><em></em><br /></span><span style="font-size:130%;"><em>Kumquat and ginger stuffed ducks</em></span><span style="font-size:130%;"><em></em><br /></span><span style="font-size:130%;"><em>Sticky glazed bbq chicken</em><br /></span><span style="font-size:130%;"><em>Fresh boudin blanc</em></span><span style="font-size:130%;"><em></em><br /></span><span style="font-size:130%;"><em>Something we found at an Asian market</em><br /></span><span style="font-size:130%;"><em>Dry-rubbed, 15-hour roasted wild boar</em><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeeT2GvnU_9J5qES28ApRgkk3meCIzM8wCYWGCuA-yjGGwdj6U-AS_u9qIZNOv_208ooTkd0dsFA0z2vaSbNaSTEtT0yW1QkoTVFxkeO5HFLilXYA12_4koK0r80gx91nPQD8/s1600-h/Picture+004.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 125px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeeT2GvnU_9J5qES28ApRgkk3meCIzM8wCYWGCuA-yjGGwdj6U-AS_u9qIZNOv_208ooTkd0dsFA0z2vaSbNaSTEtT0yW1QkoTVFxkeO5HFLilXYA12_4koK0r80gx91nPQD8/s320/Picture+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5309537879314748786" border="0" /></a></span><span style="font-size:130%;">Several regular charcoal grills were conve</span><span style="font-size:130%;">rted and shade tree-engineered to cook all this. The boar was hung inside a metal trash can which had been incorporated into the pot smoker. <a href="http://nwbbqblog.blogspot.com/2006/04/visit-to-ps2.html">Pictures here.</a><br /><br /></span><span style="font-size:130%;"><strong>Whisky-marinated brisket:</strong><br /></span><span style="font-size:130%;"><strong></strong>This one is fairly simple. Coat a brisket with freshly, coarsely cracked black pepper and kosher flake salt. Rub it in; do it again. Keep doing this until no more red meat is showing, then place in ceramic or Pyrex pan. Gently pour a drier Tennessee whisky in the pan so as not</span><span style="font-size:130%;"> to disturb the “crust”. Remove from dish eight to twelve hours later and place on a 250 degree grill. Cook at this constant temperature for about an hour per pound of meat, and very hour or so, pour a little of the marinade over the brisket. Remove from grill when internal temperature is about 160, and place on cutting board to rest for 15 minutes. Thinly slice and serve <em>au jus</em> or with an <a href="http://elfuegoyfuma.blogspot.com/2006/12/in-april-couple-of-friends-decided-they.html">awesome dipping sauce</a>.<br /><br /></span><span style="font-size:130%;"><strong>Kumquat and ginger stuffed ducks:</strong><br /></span><span style="font-size:130%;">Remove internal organ pouches from duck and cut off head, and feet <em>(if bought Peking style).</em> Remove extra pieces of fat around cavity orifice—use this later to render duck lard. Prepare kumquats by removing flesh from skins and thinly slicing them. Peel and thinly slice fresh ginger root. Liberally salt and pepper cavity and skin. Place kumquat skins and ginger in a bowl; add some diced shallot, minced, fresh chopped <em>herb d’Provence</em>, and a splash of white wine. Very carefully, using your fingers and working from cavity orifice forward, create a pocket between skin and meat. Spoon kumquat <em>et al</em> mixture in this pocket and massage forward all over the bird. Then place on grill with indirect heat and cook like you normally would a duck.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBUXov3VJUbfJPyluvgtYE5vFbi50SN1fdK6ljcuv8c6BK54nLxakoZqFuduj5oX6Na2DQhdKAsSvKAkVYOuzngvgq9KWF38A6srFs7aSXDzRM9iZicAddMYMbLNEowdh0zQG/s1600-h/Picture+002.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 182px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBUXov3VJUbfJPyluvgtYE5vFbi50SN1fdK6ljcuv8c6BK54nLxakoZqFuduj5oX6Na2DQhdKAsSvKAkVYOuzngvgq9KWF38A6srFs7aSXDzRM9iZicAddMYMbLNEowdh0zQG/s320/Picture+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5309536850848105346" border="0" /></a></span><span style="font-size:130%;">The remainder of dishes did not have any elaborate preparations. When a pig is wild, or feral, it’s free-range and organic by default. It’s been living off the land eating muscadines, scuppernongs, wild onions, dew berries, dandelions, etc—almost like it’s self-m</span><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZHD96RqAAHNJGVpGnGwATwSubJm2N5aGQkxogOrMminl_uZzLNSXO37bzOsm2qzmI_1DwyPBnJjX8YLvUf5oBdZ8-wddRwi3Qmv_PYpZnEqYqi96epzdUyXFjsku1GUUTrad/s1600-h/Picture+007.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 191px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZHD96RqAAHNJGVpGnGwATwSubJm2N5aGQkxogOrMminl_uZzLNSXO37bzOsm2qzmI_1DwyPBnJjX8YLvUf5oBdZ8-wddRwi3Qmv_PYpZnEqYqi96epzdUyXFjsku1GUUTrad/s320/Picture+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5309534665616020258" border="0" /></a></span><span style="font-size:130%;">arinating just for us. So we restrained the use of seasoning </span><span style="font-size:130%;">in this case to let the natural flavors of the pork shine. A simple dry rub of salt, black pepper, white pepper, </span><span style="font-size:130%;">granulated onion, and granulated </span><span style="font-size:130%;">garlic was used. Every hour of cooking <em>(15+ in all),</em> we sprayed it with a mixture of white wine vinegar, apple cider, and sorghum molasses. </span></div>Barry Lannhttp://www.blogger.com/profile/12890693508494411173noreply@blogger.com0tag:blogger.com,1999:blog-19035460.post-59616229418168949652006-12-01T12:35:00.000-08:002009-03-04T20:13:24.830-08:00<span style=";font-family:courier new;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrKCtZTUXFjQIpz-Gdhwko7nEQAGV6r7lFAhmmIhLnH56Cxyp4h9OKmsj1UUR6woygw1KTL7TfQtA1ztmY-UCT-KY9ZfuC93svjSKYgOqn1-A79Xq3fXonfmQzrn3FP_2g9gx/s1600-h/DSCN0588.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 111px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrKCtZTUXFjQIpz-Gdhwko7nEQAGV6r7lFAhmmIhLnH56Cxyp4h9OKmsj1UUR6woygw1KTL7TfQtA1ztmY-UCT-KY9ZfuC93svjSKYgOqn1-A79Xq3fXonfmQzrn3FP_2g9gx/s320/DSCN0588.JPG" alt="" id="BLOGGER_PHOTO_ID_5309527168189424642" border="0" /></a></span><br /><span style=";font-family:courier new;font-size:130%;" >in april, a couple of friends decide</span><span style=";font-family:courier new;font-size:130%;" >d </span><span style=";font-family:courier new;font-size:130%;" >they </span><span style=";font-family:courier new;font-size:130%;" >needed to be schooled </span><span style=";font-family:courier new;font-size:130%;" >in the </span><span style=";font-family:courier new;font-size:130%;" >a</span><span style=";font-family:courier new;font-size:130%;" >rt of </span><span style=";font-family:courier new;font-size:130%;" >cooking m</span><span style=";font-family:courier new;font-size:130%;" >e</span><span style=";font-family:courier new;font-size:130%;" >at over fire.</span><span style=";font-family:courier new;font-size:130%;" > so we got a p</span><span style=";font-family:courier new;font-size:130%;" >ork shoulder, a </span><span style=";font-family:courier new;font-size:130%;" >duck,</span><span style=";font-family:courier new;font-size:130%;" > and a chicken. a good friend, randy reichert, gave us a back quarter from a</span><span style=";font-family:courier new;font-size:130%;" > nice doe.</span><br /><span style=";font-family:courier new;font-size:130%;" ><br /><br /></span><span style=";font-family:courier new;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrD9MJH0qxEcEaVsezNaReUB0gufC8kUQJcU55_f8C5Vb7T5wIwcI-p3LDFWxjN6m3surbJJw2_j0NPoDlEjjX4EZPKKxW2-5tePpybvqdXe5mR61ytJTqZWUFF3_XcsxBN9Ab/s1600-h/DSCN0590.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 168px; height: 126px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrD9MJH0qxEcEaVsezNaReUB0gufC8kUQJcU55_f8C5Vb7T5wIwcI-p3LDFWxjN6m3surbJJw2_j0NPoDlEjjX4EZPKKxW2-5tePpybvqdXe5mR61ytJTqZWUFF3_XcsxBN9Ab/s320/DSCN0590.JPG" alt="" id="BLOGGER_PHOTO_ID_5309528665261617394" border="0" /></a></span><span style=";font-family:courier new;font-size:130%;" >the </span><span style=";font-family:courier new;font-size:130%;" >pork shoulder was deboned. this allowed us to smoke the </span><span style=";font-family:courier new;font-size:130%;" >seasoned bone </span><span style=";font-family:courier new;font-size:130%;" >seperately to use in so</span><span style=";font-family:courier new;font-size:130%;" >up st</span><span style=";font-family:courier new;font-size:130%;" >oc</span><span style=";font-family:courier new;font-size:130%;" >ks later. the top secret reci</span><span style=";font-family:courier new;font-size:130%;" >pe pork rub was liberally ap</span><span style=";font-family:courier new;font-size:130%;" >plied inside and out of the shoulder. it was </span><span style=";font-family:courier new;font-size:130%;" >trussed with the s</span><span style=";font-family:courier new;font-size:130%;" >kin/fat layer on top.<br /><br /><br /><br /></span><span style=";font-family:courier new;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GjNMtY3fdNypPNZeQgb5ohsPEjc0RE1VwoEjIrHPujDjsqwTepxRQJdLeR_c-OtaWPKDoPzABanlVkBp5QjEZ09pmqfyXE1QmtyX5EeG6LCMVYh8feDE-dhnLogcplGvlmQb/s1600-h/DSCN0581.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 178px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GjNMtY3fdNypPNZeQgb5ohsPEjc0RE1VwoEjIrHPujDjsqwTepxRQJdLeR_c-OtaWPKDoPzABanlVkBp5QjEZ09pmqfyXE1QmtyX5EeG6LCMVYh8feDE-dhnLogcplGvlmQb/s320/DSCN0581.JPG" alt="" id="BLOGGER_PHOTO_ID_5309529132134801714" border="0" /></a></span><span style=";font-family:courier new;font-size:130%;" >the duck was stuffed with ginger, fresh kumquats, sage, onio</span><span style=";font-family:courier new;font-size:130%;" >ns, and garlic. it was injected with a spiced honey white wine sauce.</span><span style=";font-family:courier new;font-size:130%;" ><br /><br /></span><span style=";font-family:courier new;font-size:130%;" >the venison was rubbed with s</span><span style=";font-family:courier new;font-size:130%;" >alt and </span><span style=";font-family:courier new;font-size:130%;" >pepper, some garlic, juniper berries, and rosemary. strips of bacon were laid across the top in order to keep it moist. </span><span style=";font-family:courier new;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0L-QinMWjZ6jt8iFHazn-AdxsQLM8i_oqu0-jrll_y7aYANGB39gCbX08MnZ8kGMQKWNpivEjmO7ZdHb5Q5PP8VIvLMEbzVFJ7cY0gDfDAgNq06fbSf1OsA3bmS_QS9BY1Ib/s1600-h/DSCN0582.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 167px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0L-QinMWjZ6jt8iFHazn-AdxsQLM8i_oqu0-jrll_y7aYANGB39gCbX08MnZ8kGMQKWNpivEjmO7ZdHb5Q5PP8VIvLMEbzVFJ7cY0gDfDAgNq06fbSf1OsA3bmS_QS9BY1Ib/s320/DSCN0582.JPG" alt="" id="BLOGGER_PHOTO_ID_5309532478023595970" border="0" /></a></span><span style=";font-family:courier new;font-size:130%;" >the venison was cooked until rare an</span><span style=";font-family:courier new;font-size:130%;" >d then removed from the grill. wrapping it in</span><span style=";font-family:courier new;font-size:130%;" > foil helps</span><span style=";font-family:courier new;font-size:130%;" > the meat to sweat itself off the bone. it was then</span><span style=";font-family:courier new;font-size:130%;" > thinly shaved and served with a great dipping sauce made of equal parts cider vinegar and sorghum molasses with 1/4 part fresh ground black pepper. Combine in</span><span style=";font-family:courier new;font-size:130%;" >gredients in a saucepan and simmer for a while. sauce is best if made a day ahead.<br /><br /><br /></span>Barry Lannhttp://www.blogger.com/profile/12890693508494411173noreply@blogger.com0tag:blogger.com,1999:blog-19035460.post-69985242206157031952006-12-01T09:20:00.000-08:002009-03-04T20:14:03.761-08:00<span style="font-family: courier new;font-size:130%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger2/5444/2323/1600/448856/DSCN0585.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/x/blogger2/5444/2323/320/957793/DSCN0585.jpg" alt="" border="0" /></a></span><span style="font-family: courier new;font-size:130%;" ><br /></span><span style="font-family: courier new;font-size:130%;" >its been a year since i bothered to add content here--but now there is enough to talk about.<br /><br />so we begin our oddessy in early spring of this year.<a style="color: rgb(51, 51, 255);" href="http://nwbbqblog.blogspot.com/2005/11/introductory-post.html"> newell watkins</a> developed a prototype for a terra cotta smoker cooker made from flower pots. i took his prototype and adapted the design based on materials i found in <span style="font-style: italic;">my</span> backyard. what you see here is the final product of "pot smoker 2.0". it has a firebox built up from collected concrete blocks with a sheet metal lining. two bottom-to-bottom 18" flower pots make the smoke chamber and cooking chamber. 18" terra cotta plate forms the lid.<br /><br />the basis of the idea was to make clay smoker cooker out of re-used construction material. similar to a <a style="color: rgb(51, 51, 255);" href="http://www.biggreenegg.com/history.htm">big green egg</a>. one of these could easily add to your home's resale value. trust me.<br /><br />now its time to cook something in it!<br /></span>Barry Lannhttp://www.blogger.com/profile/12890693508494411173noreply@blogger.com0tag:blogger.com,1999:blog-19035460.post-1132330097253522252005-11-18T08:08:00.000-08:002005-11-18T08:08:17.263-08:00just testing this thing out<br /><br /><br />more to come.......Barry Lannhttp://www.blogger.com/profile/12890693508494411173noreply@blogger.com2