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Thanksgiving Smoking
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Wed Nov 9th, 2011 04:16 pm
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boojum
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So I have four types of meat currently on the schedule for the pre-thanksgiving smokeathon.

Turkey Breast
Salt Free smoked Salmon
Cherry Pork Loin
Apricot Chili pork roast.

    And now for the recipes.

                                    Boojum

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 Posted: Wed Nov 9th, 2011 04:17 pm
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Apricot and Chili Roasted Pork Notes This is a recipe that I found online at thespicehouse.com   It looks SOOooo good!   So this is going to be the marinade/mop for the smoked pork roast.

Ingredients Serves / Yields 6-8 generous portions
Preparation Instructions Marinate the pork roast in the red wine, soy, garlic, red onion and whole chipotle for 4-6 hours.
Preheat oven to 300 degrees.
Mix the salt, oregano, paprika, chili powders, adobo seasoning and cumin together for the rub. Remove the pork roast for the marinade and rub the spices all over. Save the marinade. Put the pork into a baking dish. Add the marinade. Stick the apricots into the roast using toothpicks.
Place the dish on the lower rack of the oven and bake at 300 degrees for 2 - 2 1/2 hours until the internal temperature reaches 180 degrees. Baste from time to time with the marinade. Add more red wine if the marinade gets too dry. If any of the apricots become too dark, remove them and let them sit in the bottom of the pan.
Remove the roast and let cool slightly. Cut the apricots into chunks. Dice the pork--about 1 cup per person. Spoon the marinade into a wide pan and add 1 C water. Add the diced pork and apricots. Simmer for 20-30 minutes until the mariande had begun to stick to the pan. Add more water if necessary.

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 Posted: Wed Nov 9th, 2011 04:34 pm
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Cherry Pork Loin recipe - From the internet, no conversion.

    Ok Vargr, lets see about converting this recipe over for the smoker since we both agree it's a delicious recipe!

Star Anise Cherry Reduction Notes This recipe was seen in the New York Daily News, May 10, 2005 in a piece featuring Star Anise.
"This sauce is delicious served with boneless pork loin, says Paul Sale, executive chef at Blue Fin. It was created by Dirk Flanigan, who's at Blue Water Grill in Chicago."
Ingredients Serves / Yields Serves 4
Preparation Instructions In a large saute pan, heat oil over medium heat. Add celery, carrot and onion and saute until soft. Add thyme, peppercorns, garlic and star anise and saute for 2 or 3 minutes. Add wine and port and stir well. Reduce by half. Add dried cherries and stock and reduce by three-quarters, until it reaches a syrupy consistency. Season with salt and pepper.

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 Posted: Wed Nov 9th, 2011 05:18 pm
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Salt Free Smoked Salmon:

Dry Rub for Pork and Salmon Notes This recipe makes a large amount of dry rub. I worked on it for a year--adding and subtracting--and finally got it to this delicious flavor after discovering the great herbs and spices at the Spice House. It's impossible without the smoky paprika and chipotle dry pepper. If you want less, just cut the recipe into thirds.
Ingredients Serves / Yields 3 l/2 cups
Preparation Instructions Mix all together and sift - keep in a quart jar in the refrigerator.
When preparing your salmon or pork, use very liberally on both sides. Let it sit about 5 minutes, then cook or grill as you choose.
Salt your meat or fish as you cook it, since this is a salt free recipe.
Helpful Hints If you like your meat less sweet, then use 1/2 cup of brown sugar.

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 Posted: Sun Nov 20th, 2011 10:18 pm
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    Ok, thank goodness for Vargr visitting.   I came down REALLY sick last week and we ended up putting off the smoking until today..  after a night of 2 hours of sleep.  *EEP*

   Thankfully, things are getting done, if slowly.   It is now 6:30pm.   Last night the turkey went into the brine..  then the brine went onto the floor when the cheapass ziplock 2 gallon bags burst.   Then the turkey went into MORE brine.    For the brine I used a honey brine from off the internet.   It has salt, sage, bay, honey, rosemary, peppercorns, and a bunch of garlic cloves.

    This morning when Vargr came by he hand made some poultry spice, put some carrots and onions into the birds, and then we put the turkeys into the smoker for 4 hours.   Because it was pouring rain and very cold outside the highest temp I could get the smoker to was 325F.    Still, we smoked with hickory and cherry wood.   After 4 hours the outside of the turkey was golden brown from the smoke and 135F.   We then transferred the turkey into the kitchen to finish them in the oven at 325F.   Tented in foil roasting pans they cooked for about 2 more hours.   Vargr, clever Vargr, tossed in some spices and a bit of water into the roasting pans to help them keep moist.

    Then we put the pork into the smoker with the mops we had made up.    Two with the apricot chili, one with an cherry/chipolte mop.  Both are now cooking in the smoker.

    Meanwhile the turkey is now resting on the counter!  And I'm about to go put the turkey noodle soup made from the giblets and neckbones into tupperware for lunches!

                                                      Boojum the brown bunny

 

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 Posted: Tue Nov 22nd, 2011 10:56 pm
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Vargr
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More "Smoking Experiments" information.  Since we didn't have time to marinade the pork roasts in the marinades listed above, we "converted" those recipes to thick mop/sauces and spread them heavily on the meat before adding it to the smoker. We also brushed a wee bit of them onto the sliced pork before re-heating it, to kick up the flavors of the meat.

Both were SOOOOO good! I got to sample them on "flight day" home, before I headed to the airport for my afternoon flight.

The Apricot version is full of strong Southwestern flavor, with a noticeable touch of heat. Not too sweet, but very savory with lots of chili and cumin tones.

The Cherry version is more fruity and sweeter, but still carries some nice savory notes from the onion and thyme, and has a noticeable anise aroma, but not an overpowering anise flavor. The fact that we significantly cut the amount of ground anise in the mix helped with that.

Both mop/sauces still let the pork flavor shine through, along with the delightful smoke aroma and flavor. I would gladly have paid for a plate of either at any restaurant you'd care to name. These were both definitely in the "success" category.

Here's what we did.  Dark red text shows changes from the original:

APRICOT Mop/SauceFrom a tin of Chipotle peppers in Adobo sauce, remove 4 of the peppers and mince them finely. 

Place all the spices, garlic, red onions and Bourbon in a microwave-proof bowl, or a small sauce pan. Add the soy sauce, wine, and 2 tablespoons of the Adobo sauce from the tin.  Mix all together thoroughly.

Heat until well-warmed, but don't scorch it.

Stir, then mix in the full jar of Apricot preserves.

Continue heating until the preserves are fully liquid and fully combined with the rest. The result will still be somewhat chunky.

Spread thickly over pork before roasting/smoking. Spread lightly over the sliced pork before serving.


CHERRY Mop/Sauce In a large, heavy skillet, heat to very hot and toast the star anise until they become fragrant and start to give up their oil. Pour onto a plate to cool.  Using a spice grinder or mortar and pestle, grind into a fine powder.

In a large sauce pan, heat oil over medium heat. Add celery, carrot and onion and saute until soft. Add thyme, pepper, garlic and star anise powder and saute for 2 or 3 minutes. Add wine and port and stir well. Add cherries preserves and syrup and heat until preserves melt and combine with the rest.

Using a stick blender (or regular blender), blend mixture until smooth.

Season with salt and pepper.

Spread thickly over pork and roast/smoke. Baste again at least once during smoking/roasting (this is thinner than the apricot and will run off a bit). Spread thinly over sliced pork before serving.

Last edited on Tue Nov 22nd, 2011 10:58 pm by Vargr



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