Monday, November 18, 2013

Smoked Pork Ribs and Corn on the Cob

Yesterday I smoked a load of food that will last us through the week plus some for the freezer that will make a meal for another day.  When it comes to smoked pork ribs I like them just to the point of fall off the bone with a slight chew.  The meat still comes clean from the bone, but it is not over cooked.










To reheat the ribs I cut them into 3 rib sections and wrapped them in foil and placed them in the oven for 15 minutes at 400 degrees.  That is more than sufficient to get them good and hot.  I put the leftover rib tips and ribs into vacuum bags to be frozen for another meal.










I placed the 2 ears of corn into a pot of boiling water for 20 minutes to cook and buttered some rolls.  This was a nice, quick, and easy weeknight meal that beats any restaurant or fast food meal that is served in less than 30 minutes.




Sunday, November 17, 2013

Smoked Bourbon Apple Pie

Now apple pie is one of my all time favorite deserts and over the years I have tried many versions to add different flavors or improve my crust, but never have I thought about combining Bourbon, apples, and smoke to create a new apple pie.


Going in this is an experiment and all of the measurements are approximates (aren't they always).... I'll get to the recipe in a second, first impression upon first bite, unexpectedly awesome, but at the same time, oddly out of the norm...  Forget what you think you know about the impending first bite of sweet apple pie, this one was sweet as it hit the tongue, followed by a smokey bite, and hint of Bourbon.










To start, I sliced up 5 Granny Smith Apples into thin slices leaving the skin on the apple.  You can do either, I like the flavor and texture of the skin, but whatever floats your boat.  I put them in a bowl and added a 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1 tablespoon of cinnamon, 1/2 tablespoon of nutmeg, 1/4 cup of melted butter, and 1/4 cup of Bulleit Bourbon.  I let the mixture set in the fridge over night and threw it on the smoker for an hour this morning in a couple of pans to impart some smoke.










While the apples were smoking I rolled out some premade crust and fit it to a greased pie pan.  I was hoping to have enough of the mixture to use some tonight with dinner, but the pie swallowed up all of the apple mixture.  I placed the second crust on the top of the pie and cut some slits for to prevent the crust from bubbling up.  I then placed it in a 375 degree oven for 30 minutes to cook.










This worked out perfectly and I let the pie cool on the counter before wrapping it and putting it in the fridge.    



Paired with some vanilla ice cream this was some tasty pie. The smokey flavor blended into the vanilla ice cream creating a smokingly refreshing flavor!


I learned a couple of lessons from this round that I will carry over into my next pie.... Gonna be even better!!

Smokin' Away The Day

I am well into another day of smoking meat and other goodies.  While it may seem like spending an entire day smoking and grilling meat is a lot, it actually serves two purposes for us.  One it allows me to feed my addiction, and two it gives us pre-made meals for use throughout the week, or to freeze for future use.










This weekend I did some spare ribs broken down into a KC style rack and rib tips.  A Smoked Bourbon Apple Pie, and some Smoked Atomic Buffalo Turds (ABTs).



The some of the ribs will be used for dinner tonight and a portion will be saved for later in the week.  The apple pie... well hopefully it will make it through the week... but no promises.  ABTs never seem to last much more than a day, two at most depending on how many I make.  This time I switched up the ABTs a little by adding some Piquante peppers into the cream cheese before I stuffed them.  

Fortunately my dishes today all had relatively short smoke times allowing for some afternoon activities that I need to accomplish before the workweek begins.