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You can use peeled potatoes to remove excess salt from your food while cooking. I use this tip most often when getting ready to smoked cured meats. When smoking corned beef for pastrami or cured pork shoulders for Buckboard Bacon it’s important to remove as much of the curing salts from the meat before Continue reading … BBQ Tip#1: Excess Salt Removal
A few months ago I used my charcoal chimney and a small cooking grate to grill some sausages. Cooking directly on the chimney worked perfectly and I’ve used it a couple of more times to grill small amounts of meat. The thought came to me that I could use the charcoal chimney to heat the cast iron skillet and fry my catfish. I lit half a chimney of Kingsford charcoal and let it ash over. I knew the charcoal would get the cast iron skillet hot, but I wasn’t sure how long it would burn so added five or six unlit briquettes to the already hot charcoal.
As I wondered through the Fancy Food Store I was immediately stopped in my tracks at the Ginger People booth. They had a fountain of sweet chili sauce flowing. They had taken one of those ever popular wedding reception appliances and filled it full of sweet chili sauce instead of chocolate. Anyone with that much love of their product deserved my attention. A cube of chicken on a toothpick dipped into the fountain immediately told my tongue that this was not just any normal sweet chili sauce. The Ginger People are serious about their ginger and it shows in the Sweet Ginger Chili Sauce. It’s loaded with ginger. You can see the floating in this stuff. And you know what it tastes fantastic. I’ve never been a huge fan of ginger. Not because I don’t like ginger, but because other than putting ground ginger in teriyaki sauce or eating a few thin slices when I eat sushi I had not used it all that much. (See the end of this post for some details on the history of ginger.) Continue reading Sweet Ginger Chili Sauce Glazed Grilled Salmon I wanted smoked short ribs and the rest of the family wanted beef with roasted potatoes for dinner tonight. I had to come up with a compromise so I decided to smoke the ribs for a couple of hours while we were at church and then toss them in a dutch oven with some potatoes and carrots at a low temp for the afternoon.  The first thing I needed to do was trim some of the fat and "silver skin" off the short ribs. Normally I wouldn't bother trimming some of the fat off because they would be on the smoker long enough to render the most of it out. But since they were only going to be on the smoker for three hours I figured it would be best to trim it. Courtesy Cowgirl's Country One of the great things about the BBQ community is the willingness to share ideas. I came across this great post on one of my fellow BBQ Brethren’s blog. Enjoy Cowgirl’s Smoked Baked Steak. |
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