Thread: Recipes and Cooking/Smokeing/Grilling etc.

225 for about two hours

Originally Posted by "G"

225 for about two hours

Thanks David.

cooked mine for 6 hours at 225, basting it every 15-20 minutes. Bout the best ham I ever ate. Just an elcheapo butt portion ham was all

Two pork shoulder and one beef brisket,my wife said smoke everything i said you sure everything.

That was the 15lb turkey for Thanksgiving 11.5 hrs to smoke.

Here's a red bean and rice recipe:
Red Beans and Rice
2 lbs dry red beans – you have to use Camellia’s to make it truly New Orleans-style
1 tablespoon extra virgin olive oil
2 onions, chopped
2 green bell peppers, chopped
2 stalks of celery, chopped
2 packages of your favorite spicy sausage, halved down the middle and sliced into smaller pieces (Matt’s mom uses spicy beef smoked sausage. I used one 12 oz. package of Italian chicken sausage and one 14 oz. package of andouille)
2 teaspoons garlic powder
1 teaspoon dried thyme
2 bay leaves
2-3 teaspoons salt
1/2 teaspoon Emeril’s bayou blast…or similar style seasoning
8 to 10 cups of water
Steamed white rice
Soak the red beans over night. If you forget to soak them like I did, you can do the quick soak method: cover with water, bring to boil and let the beans boil for one minute. Turn off the heat and let the beans sit for one hour.
Heat the oil in a very large pot. Add the sliced sausage(s) and cook until nicely browned. Remove the sausage with a slotted spoon and set aside. Add the vegetables and two teaspoons of salt, saute for 4-5 minutes or until they start to get tender. Add the garlic powder, thyme, and seasoning salt and cook for another minute or two. Add the beans, bay leaves and sausage to the pan and top with enough water to cover (about 8 cups). Simmer for two hours, stirring occasionally. If the mixture gets too thick, add a little more water.
After the beans have softened, use a wooden spoon to mash half of them against the side of the pan…a potato masher will also do the trick (that’s what I used). Simmer for another hour, stirring and adding water if needed. This is the time to add more salt to taste as well. You want the end result to be very thick, but you can add more water if it’s getting a little too thick.
Serve over steamed white rice.

this homemade Italian sausage went from the pan to the rods to hang and dry.

Who's hungry?
Skillet Blackberry Cobbler
Don't make this in anything but a big black skillet~it won't turn out the same!
Ingredients
1 box of 2 refrigerated pie crusts (I prefer Pillsbury)
2 (14-16 oz) bags frozen blackberries
1 stick butter, melted
1⅓ cups sugar (for berries)
½ cup flour
¾ cup sugar (for crust)
½ stick butter, cut into small cubes
½ cup water
Instructions
1.Heat oven to 350 degrees.
2.Unroll one pie crust and place in bottom and up sides of 12 " cast iron skillet.
3.Pierce bottom and sides of crust with a fork.
4.Bake 7 minutes; remove from oven.
5.Increase oven temp to 400 degrees.
6.In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
7.Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
8.Gently pour berries into skillet; sprinkle water over berries.
9.Unroll second pie crust over top of berries, sealing at the edges of the skillet.
10.Scatter the small pieces of butter on top of the crust.
11.Sprinkle ¾ cups sugar on top of crust.
12.Cut tiny slits in top of pie crust.
13.Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
14.(I highly recommend a pie shield to keep edges of crust from burning.)