:-)
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Cold snap equals smoker smokin, so there is no telling what I will end up with. Freezer is diverse and meaty....
shrimp, ribs, beef ribs, chicken, burgers, bacon and flanken cuts. Who the hell knows what will happen.
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I didn't make it but my brother in law smoked a sausage loaf wraped in bacon! That is awsome on a chilly evening.
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Ended up smoking a rack of beef ribs and some flanken cut beef rib 'filets' and some prok steaks.
Not even worth posting photos, the ribs were tough and were tossed into a vat of pinto beans
I decided to soak Saturday and cook up Sunday. The poark steaks were delicious with some
baked potatoes I had in the smoker for the whole process. All in all a big failure for the most part,
I was not in the mood to feed the locals this weekend. I TOOK photos, but will not post em up.
Waste of time.
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Anyone have a good recipe for some leftover BBQ stew or chili? I've thrown stuff together several times with the leftover brisket and pork but never with any recipe. So, what do you guys do?
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When I have left over BBQ or scraps from a St. Louis cut on a rack or two or three of spare ribs, I tend to soak
a couple pounds of Pinto beans overnight, rinse and cover over again with water and set aside. Make a roux,
throw in some onions and garlic, stir to coat and wilt, throw in the meat and a couple quarts of water, bring it
to a boil for 15 minutes, then reduce to low and leave a lid on it with a small space for steam to vent and cook
down for a few hours. Once it softens up the beans really nicely, your meat is basically shredded or ready to
shred with a good stir and just coalesces with the gravy for a nice dish. I just threw in a rack of beef ribs that
ended up being tougher than I am willing to eat off of a smoker, into the pot BBQ sauce and all and cooked it
down with some Pintos....awesome.
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WANT! Bookmarked.
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In the southeast lots of BBQ joints use leftover meat to make Brunswick Stew. There is great debate on the origins of Brunswick Stew as well as who's is worth eatin'. I am not much of a recipe cook. I usually just cook... but this one I worked on for a long time. I wanted it to be "right" every time. Your tastes may be different, but this is how I like mine:


Smokin Gator’s Brunswick Stew

2 1/2 pounds smoked pork butt, pulled (pulled chuck roast is good too)
2 pounds smoked chicken, pulled
2 16 oz. packages whole kernel yellow corn, frozen
2 16 oz. butter beans, frozen
1 16 oz. green beans
2 medium onions, chopped
3 cups diced potatoes
32 fl. oz. chicken broth (or ham stock if you have it)
12 oz. BBQ sauce (I usually use plain old Kraft Hickory)
2 – 28 oz cans of stewed tomatoes
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1/4 cup dark brown sugar
1 tablespoon salt
1 tablespoon fresh ground black pepper
2 tablespoons Texas Pete style hot sauce
2 tablespoons you favorite BBQ rub, I use Plowboys Yardbird Rub

Sauté onions in bacon fat till tender.

Add rest of ingredients and simmer 2 hours, or until it reaches the consistency you like. Taste and adjust seasonings.
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:-) It is too early to be reading these recipes, they both sound delicious! And Gator I know what you mean about not using recipes, but there have been plenty of times I thought "dang-it! why didn't I write down what I did last time". Oh well, I guess that leads to an adventure of the taste buds almost every time I cook:-)
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Pork Butt that's been on since 7:30 this morning. Now wrapped and ready to take to the house... To be devoured shortly!:-)
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I am in a love-hate relate with Brunswick Stew....It is good, it is filling, it is unique, but when I see it on
the menu I always think, 'why on earth would I ever order THAT?' Its SOUP for cryin out loud. Gimme the
seafood platter and a diet coke.

My mother used to bring home the leftovers when she would cook in the church kitchen and they had
a lot leftover, and one of the things she usually had in bulk in her freezer was Bruns. Stew.
It was difficult to tell her I didn't want to take anymore home after a few visits. It just bores me and
requires too many ingredients. But its good, like I said.
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I did a bacon explosion this weekend for my folks and co workers. Turned out pretty good.
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I don't fall into that category so you are forgiven as to why I didn't get any. But you need some pics up here asap! :-)
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Technically cooked a couple strips on the smoker, so:

Image

Freaking delicious. Also made a pan of homemade Mac n cheese for the side dish.
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And it is AWESOME! I still remember eating this at least year at EPIC! MMhmmm!
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This bad boy just went on. After all how could I pass up that price. :-)

Image
IMAG0118 by kydsid, on Flickr
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I picked up two, whole, boneless pork loins on a good sale this week. I cut the ends into large roasts and the centers into thick chops.

I've got one of the roasts in a brine now and plan to smoke it up a little later today. The plan is to go with a light coating of rub and smoke with some apple wood until it hits about 140 degrees so hopefully it'll stay moist. It's pretty lean, so I'm worried about it getting dry.

I've got a buddy who smokes loins all the time, and they're awesome and juicy, so I know it CAN be done. Just don't know if I can do it. :-)
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Time to go into the oven. I'm doing it the lazy way today.

Image
539545_680444488657_1904479603_n by kydsid, on Flickr
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I did some nice bone in skin on chicken breast. Dry rubbed for two days, injected with apple cider and smoked over hickory. Basted with some jack and apple juice every hour
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I bought a fresh butt on sale, a small one, my preference, and rubbed it up with my latest
batch of rub, and it came out really nicely. I am NOT a FOILER, I always left my butts on
for 3-5 hours and they end up the way they end up. But the one time I foiled, I have to
admit, it was particularly delicious and pulled into a moist, juicy pile of meat. So I thought,
maybe I can just learn from the masters and change.....hell, I used to BOIL RIBS. So WTH,
I tried it again and it was GOOOOoood. Pulled out a chunk on the end for the a-hole landlady
and took this photo.....it tastes great, too. Smoke, 2 hours, Foil, 1.25 hours, SBR sauce and
a carmelizing heat sucked out of the last of the coals with all the vents wide open.
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