Smoked

Smoked / Sous Vide Pulled Pork

Posted on June 16, 2013. Filed under: Smoked, Sous Vide |

For Father’s day my husband wanted pulled pork sandwiches and coleslaw. I wanted to try it sous vide, but also give it some smokey flavor. I was really pleased with the results. It was pull-apart tender and really made a nice sandwich.

Here’s what you will need:

1 pork roast (I used a pork shoulder)
barbecue sauce

For the pork roast I bought a 7lb pork shoulder. I had every intention of getting boneless, but somehow picked up one with a great big bone in the middle. I cut it off the bone before smoking it and ended up with about 4lbs. Whatever you choose to get, trim as much fat off as possible. Smoke at 225° for 2 hours.

Put the pork and 2 cups of barbecue sauce (or to taste) into a bag and seal.

Sous vide at 167° for 12 hours. This time is flexible and can certainly go longer. I wouldn’t do much less though. I finally got an immersion circulator for my sous vide cooking which has made it much easier, but there are many different options you can try. When I first tried it, I used a good thermometer, my Masterbuilt turkey fryer, and kept a close eye on it. I have another setup that I used for quite awhile in my my how I cook sous vide post.

Remove from bag and pull apart with fork, or you can also do what I like to do which is put on a pair of rubber gloves and pull it apart with your hands.

Read Full Post | Make a Comment ( 1 so far )

Smoked Cheese

Posted on November 10, 2011. Filed under: Appetizers, Smoked |

When the weather gets cooler I like to smoke cheese. It only takes a couple hours and it is so good on crackers. Here’s how I do it.

Ingredients:

Several blocks of cheese (we’re partial to Monterey Jack and Colby/Jack)
Hickory or other wood dust

I use the ColdQ smoke generator from MacsBBQ.

Just fill it up with wood dust.

Then put in a tea light until it starts smoking..

Put the cold smoker and the cheese blocks into a container. I use my cold cabinet smoker with the vent wide open to hold it. The smoker is well insulated so I keep an eye on it and if it gets too warm I crack the door as well.

Allow it to smoke for 2 – 3 hours. Remove, wrap in plastic or a plastic bag, and place in refrigerator for a day or two.

Serve.

This should only be done when the weather is cooler so the cheese doesn’t get too warm.

Read Full Post | Make a Comment ( None so far )

Herb-Brined Cornish Game Hens

Posted on October 30, 2011. Filed under: Main Dishes, Smoked |

One of our favorite things to smoke is poultry and I really like making Cornish game hens. I always brine poultry before I smoke it. There are many brine recipes you can try. This is one I use pretty frequently and I have another one posted with my Roasted Duck.

Ingredients:

4 Cornish game hens

Brine:

1 gallon water
1 1/2 cup kosher salt
3 tbs brown sugar
1/2 cup vinegar (I used malt vinegar)
4 cloves garlic, chopped
1 tsp pepper
1/2 cup fresh herbs, chopped

For the brine combine half the water with the salt and sugar. Heat to dissolve. Remove from heat and add remaining 1/2 gallon water (I use ice and cool water). Cool completely. Add vinegar, garlic, pepper, and herbs. For the herbs use any combination you would like, I used basil, sage, and oregano. Put Cornish hens in brine and add enough water to cover. Put a plate on top if necessary to keep them submerged. Brine overnight.