Foodie Friday: Home Smoking

Welcome to the July 4th Foodie Friday, where great food is always on the menu.

Bandwidth and I are enthusiastic, year-round "smokers." We've smoked our way through pork, beef, fish, vegetables, and even fruit (peaches--sublime, exotic, hearty). 

So when Schiffer Publishing Ltd asked us to review one of their hot new releases, Home Smoking Basics by Maria Sartor, we couldn't wait to get started.

In Chapter 1, you'll learn the basics--equipment, types of wood, and different ways to smoke (how about a wok?).

A peek inside our much-used Weber smoker.

We use a remote temperature probe (see below). It allows you to read the temperature from the comfort of your house, and it has an alarm that alerts you when the temp has deviated from the cooking range. 

We've prepared two entrees today--one beef, one pork. 

First up...

Smoked Short Ribs

If the angels have a smoker in heaven, they surely eat short ribs every chance they get.

There's nothing "short" about these ribs--they are meaty, moist, and fork-tender. When you add smoke, you end up with steak-on-a-stick (er, a bone). You can be proper and use a knife and fork to eat smoked short ribs, but you'll have to resist the impulse to dig in with your fingers.

Smoked Short Ribs

Printable Recipe

Cooking Time: 5 to 5 1/2 hours

Serving: 1 rib per person (super filling)

What You Need:

2 slabs of whole ribs

Smoker

Lump charcoal

oak wood chunks

Dry Rub:

1 part kosher salt

1/2 part ground black pepper

1/4 part chili powder

1/4 part onion powder

1/4 part dark brown sugar

Prepare smoker. Use a charcoal chimney starter and ignite the lump charcoal. 15 minutes later, add to smoker, along with your choice of hardwood. Meanwhile, mix dry ingredients and rub onto the ribs. Place ribs in the smoker on the top rack.

Maintain a temperature of 225 to 250 degrees F. in your smoker.

During the last hour of smoking, wrap the ribs in aluminum foil.

Remove from the smoker and let the meat rest.

Our second dish is...

Smoked Pork Chops with a Fresh Pineapple Compote

What You Need:

Smoker and oak wood chunks

charcoal chimney (starter)

 1 can pineapple slices (Note: we used fresh--and they take a good bit longer to cook, so I'm not sure we gained much, flavor or time-wise.)

1 1/2 cups brown sugar

1 cup water

3 tablespoons grainy mustard

4  (1 1/2" thick) pork chops

3/4 cup dry white wine

1 jar of fruit mustard.

Cut the pineapple into small pieces and bring to a boil in their juice, along with sugar and half of the water. Skim the foam. Simmer for an hour. Pour the pineapple compote into a bowl and cool. Add mustard. Cover and refrigerate (for up to 3 days).

Prepare the smoker. Smoke the pork chops for 3 hours. Remove from the heat. Brush compote juices on each chop. Serve with the pineapple compote.

Super easy and delicious!

 How to describe another food that the angels surely eat?

Tender and succulent, with a just-right balance of sweet and sour. 

A Note from Bandwidth (the biochemist) about the

Chemistry ("Chem Is Try") Of the Cook:

"When grilling or smoking, the actual chemical reaction of burning is oxidation. The most abundant compound in wood is cellulose (C6 H12 06). 

"Sugar + Oxygen + Heat ---> Carbon Dioxide and Water

"But smoke contains well over 100 different compounds, one of which is nitrogen. N combines with air to firm NO2. Nitorgen dioxide is readily absorbed into the surface area of meats. This NO2 absorbs and creates HN)3 (nitric acid) or NO3, which in turn creates sodium nitrite. This final product creates the ever so desirable smoke ring."

Inside the book, you'll find a comprehensive guide to smoking, including some of the best tips we've seen.

Tips for adding flavor.

Thanks to Schiffer Books for providing a copy of the book. (All opinions are my own.)

The Cook's Resources:

Home Smoking Basics by Maria Sartor

Schiffer Books

Remote Smoker Thermometer

Chimney Charcoal Starter

Weber Smoker

 

*Note: Rattlebridge is not affiliated with any links.

 

***

I hope everyone has a fabulous July 4th! 

Before let you go, I wanted to share a gorgeous Independence Day tree that my friend Judy Cox made for her office. 

 So creative and festive. I've got to have a July 4th tree next year!

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

Foodie Friday Link-Up

Have a Safe, Food-Filled July 4th Weekend!

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Foodie Friday -- May 9th

 Welcome to the May 9th Foodie Friday, where great food is always on the menu.

A few weeks ago, we smoked a standing rib roast:

For Bandwidth's 30th birthday, we smoked a beef tenderloin, seasoned only with salt, pepper, and chili powder. The next day, I made French dip sandwiches (provolone, consomme, shallots, fresh French bread, and thinly sliced filet mignon). There's nothing like French Dips to hit the spot after a day of weeding and planting in the garden.

Popular Recipes from Last Week's Foodie Friday

Back Porch Musings  created a scrumptious, elegant Mushroom-Cheesy Flatbread, beautifully served on wooden chopping blocks and willow chargers.

It's easy to see why Million Dollar Meatballs  were one of the most-viewed recipes. Served with gravy and mashed potatoes, this dish looks filling and fabulous.You can find out how to make the meatballs at Rita's Recipes

Oregon Transplant  wowed everyone with her inventive, delicious Pecan Pie Cake . Can't you just imagine sinking a fork through those lucious layers?

Are you familiar with the MYSTERY INGREDIENT CLUB?

Here's how it works: A secret ingredient is assigned to members, and they incorporate it into a recipe (sweet or savory). 

The next club meeting will be held Monday, June 2, 2014. 

** Participating members can host the party. This means that you don't have to follow any rules or do any "hosty" things. You'll be mailed the Inlinkz thumbnail code prior to the event, which you can add to your post. This is totally optional.

**You can add your link at any participating blog. Your thumbnail/link will be seen on all MIC clubbers' blogs

** Other than using the secret ingredient in a recipe, there are no rules. 

** If you'd like to play with us, just leave a comment (or email me at designsbygollum@gmail.com and type MYSTERY CLUB in the subject header. 

** The secret ingredient will be unveiled via email.

** If you'd like to host the party on your blog, you'll be mailed the Inlinkz thumbnail code prior to the event.

**This isn't a weekly meme. The MIC meetings happen mysteriously!

Come on and join us. We'll have a great time!

Are you contributing a recipe to this week's Foodie Friday?

 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.

It's pretty simple: there are NO RULES.

You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new. If you love food, we love you.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.



Have a great weekend!

Cedar-Planked Rib Roast on the Grill

Welcome to Foodie Friday.

We celebrated our co-host's 29th birthday this week by cooking his favorite dish.

Grilled Cedar Planked Rib Roast

Printable Recipe

One 4 1/2 lb beef rib roast (prime rib...if necessary, have your butcher prepare one)

sea salt and ground pepper to taste

dry mustard (1 tablespoon or so)

chili powder (as desired)

grill thermometer

meat thermometer

charcoal

cedar planks (soaked in water; drained)

Rosemary (optional)

Start the grill.

Let the rib roast "rest" for about 30 minutes. Prepare the rub (salt, pepper,

dry mustard, chili powder). Rub onto the roast.

When the temperature of the grill reaches 400 degrees F., add cedar planks onto the metal rack and let them heat for about 2 to 3 minutes, or until they begin to smoke. Place meat, bone-side down, onto the planks. Close the grill's lid. If you're using rosemary or other herbs, add them to the planks.

Check the roast periodically--and use your thermometer to make sure the heat doesn't exceed 450 degrees. This is basically smoked prime rib.

1 bag of instant charcoal was enough to cook the roast for almost 2 hours, but since all grills are different, you might want to use a charcoal starter (available at Lowes/Home Depot) and keep some bricks simmering, or purchase an extra bag of instant charcoal. You don't want to run out of charcoal.

If you do, pop your roast into the oven, and finish cooking. Remove the cedar planks.

Cook roast for 1 hour and 45 minutes (up to 2 hours).

Remove meat and  planks from grill. Wrap the meat in foil and let it rest for at least 30 minutes to 1 hour. The internal temp should be 135 degrees F.

Remove foil. Slice meat to desired thickness. Garnish with Italian parsley.

The flavor is unlike any prime rib we've ever cooked: subtle, with the barest hint of smoke.

Each bite had a clean, delicate fresh taste, which we attribute to the cedar planks.

A 4 1/2 pound roast serves 3 to 4 people.

We kept a charcoal starter nearby.

 As you can see, the topside had a lovely layer of fat.

I also made a salad with a Dijon vinaigrette, and I also tried my hand at Hasselback Potatoes.

Whew!

You can read about them HERE.  With the leftovers, I made hashbrowns, which were even better than the Hassle-Ridden Hasselbacks.

Birthdays at Rattlebridge end with chocolate and lots of icing.

I bought a small buttercream layer cake at Publix.

Foodie Friday "Picks of the Week"

Bandwidth thought the breakfast pizza at My Snippets of Inspiration was totally neat. "This dish stands alone. If I made this pizza for a crowd, I would add biscuits and a fruit bowl."

Sweet Kat's Kitchen baked a Key Lime Pound Cake that caught Bandy's attention. "It looks

good, and the styling/composition is great. I would pair this dessert with grilled key lime shrimp for a fresh summer meal."

Fresh peach cupcakes were on the menu at Southern Blue Celebrations. "A character in

one of my mom's books loves peaches," Bandy said. "I can't pass up these cupcakes. Peaches

are a sentimental fave at our house. I'd pair these cupcakes with peach-glazed pork roast, spinach salad with a peach-pecan vinaigrette, and fluffy biscuits."

Thanks to all of the great cooks who participate each week. We look at each post and

marvel at the creativity and passion. We invite you to add your recipes to the "Consuming Passions"

group board at Pinterest, which can be found HERE.

It is a small, private group, but Foodie Friday folks are welcome. If you'd like to "pin" with us and chat about food, just leave a comment on one of the "pins," and I will send you an invitation. Or you can email me.



To participate in Foodie Friday, locate the blue Inlinkz icon and follow the directions. The red "x"

will allow you to delete your link if you made an error; the "x" is visible to you only.

For a complete guide to this linky party, click HERE. If you have still have questions, click HERE

for a detailed Foodie Friday tutorial.

** By adding your link to Foodie Friday, you are granting us permission

to include a photo of your FF recipe (and a link to your blog post)

to be included in the "Picks of the Week" feature or on our Facebook page.

**Many bloggers add their recipes on Thursday evening. From these contributions, Bandwidth and I will select random recipes for shout-outs on Twitter, Pinterest, and Facebook.  

We would like to ask pretty please if Pinners will "pin" photos of the "Picks" and all FF contributions from the source blogs, not from Foodie Friday. 

Thanks so much for visiting us today. Bandwidth and I are inspired by your recipes--and by you. Food blogging is more difficult than any kind because of the sheer work that goes on behind the scenes--planning, shopping, prep work, cooking, taking photographs, culling those photos, and cleaning. We admire what you do and how well you do it.

We hope to see you again soon! Have a great, food-filled weekend.

Love,

Mlee and Bandy