Some of my more yummy concoctions
I read this article over the weekend that I picked up from Shall Not Be Questioned regarding a chef and his ‘underground bacon’. Just looking at the pictures made my stomach grumble,  and it reminded me that I have a smoker and I’m not afraid to use it. So, one of those Bucket List things is to make my own bacon and I plan on doing just that. So, I’m busy looking for a recipe that sounds the best which means deciding between wet and dry curing, and since I don’t have the ability to cold...
posted by by Robb Allen @ 12/3/2012 2:07:17 PM | Feedback (9)
  Made these babies yesterday. The last time I did ribs they tasted fine, but weren’t on there long enough and wouldn’t just slide off the bone like I like them. This time, I managed to keep the smoker around 190° most of the day and left them on there for 8 hours, then wrapped them in foil and put ‘em in a cooler for a bit and they turned out damned good. I like a thick crust on them when I do a rub (I used this one, sans cayenne). Now I’m hungry. Is it lunch time yet? ‘Cuz I have...
posted by by Robb Allen @ 9/4/2012 10:16:24 AM | Feedback (2)
Met Chance for dinner one night while vacationing in TN. Got a jar of his strawberry BBQ sauce. Tried a little today. It’s good. Damned good. Going to have to try my hand at this now.
posted by by Robb Allen @ 9/1/2012 1:09:30 PM | Feedback (1)
Up at O-dark-forty-five, put my butt on the smoker, and 12 hours later… perfection Homemade sauces too. One was a mustard sauce, the other a Kansas City style BBQ sauce. Both were excellent. Butt was rubbed with Say Uncle’s Butt Dust minus the cayenne because I’m the only one who likes to cry while I eat.
posted by by Robb Allen @ 7/4/2012 9:16:49 PM | Feedback (6)
Yesterday, to start off the new year, I smoked a Boston Butt (note to self, make sure you get BONELESS next time!). I received some Mango BBQ sauce from Say Uncle for Christmas and I was dying to try it out, so I used Uncle’s dry rub as well and… damn… That cracker knows something about BBQ!   This was a 4 1/2 lb. shoulder, so this is the quantities I used for the rub 1 c. Brown sugar 5 tbsp. Kosher salt 5 tbsp. Garlic powder 5 tbsp. Mustard powder 2 tbsp. Cumin ...
posted by by Robb Allen @ 1/2/2012 7:22:29 AM | Feedback (5)
Seriously, it is a shame that you cannot smell that. That’s the turkey after being in the smoker for about 4 and a half hours. The smell was maddening as I couldn’t just tear into it and had to wait until I got to my dad’s house. The cherry wood was really good. Not as strong as I thought it would be with a hint of sweetness and definitely not overpowering. When I did carve it up, it was beyond heaven. I’m not exaggerating when I say it was the best turkey I have ever eaten in my life. That...
posted by by Robb Allen @ 11/25/2011 11:59:42 AM | Feedback (4)
I’m thrilled that I got turkey duty this year. I’ve been loving the hell out of my smoker and smoking an entire turkey was something I simply had to do. Some people have asked about the recipe so I’m putting it up here for the world to see (and as a reference for when I want to do it again). First, I’m brining the turkey for 24 hours. The brine is as follows 2 qt. Apple Juice 1 lb. brown sugar 1 c. kosher salt 6 bay leaves 6 cloves of garlic, peeled & crushed 3 oranges,...
posted by by Robb Allen @ 11/23/2011 1:44:20 PM | Feedback (9)
Decided to try for salmon for my second smoker run. Figured I’d blog it here so that a) others can share in the glory that is this recipe and b) I’ll have it for the next time I want to make it. This is eatin’ fish, not something you use in a spread or on crackers. This recipe was for 1.5 pounds of salmon, adjust for more or less fish Brine 4c water 1/4c brown sugar (packed) 1/4c kosher salt Brine the fish for 4 to 8 hours. Remove from brine, rinse, and pat dry with a towel. Let the...
posted by by Robb Allen @ 7/4/2011 6:06:23 PM | Feedback (5)
    Well, I can gladly say today’s first attempt at smoking a pork butt was a resounding success. First and foremost, I didn’t burn down the house nor did I suffer 3rd degree burns anywhere on my body. I started off with a 4 pound Boston butt which I marinated in the following overnight 2 qt. Water 12 oz. salt 8 oz. molasses This morning, I pulled it out of the fridge, patted it so it wasn’t dripping and coated it a rub of the following (I halved this recipe) ...
posted by by Robb Allen @ 6/18/2011 6:32:50 PM | Feedback (14)
Boston Butt, hickory, and some homemade BBQ sauce
posted by by Robb Allen @ 6/18/2011 7:49:50 AM | Feedback (2)
So, tomorrow I am going to, for the first time, smoke a Boston Butt. I fully expect the BBQ Police to arrest me for some form of blasphemy being that I think BBQ folk are more passionate about their particular method of cooking than we are about 1911’s and Glocks. I picked up a 4 pound butt yesterday. Starting small. Going to brine it in a salt, molasses, and water brine overnight. Then going to smoke it in an electric, bullet smoker over hickory chips for around 8 hours. Going to skip the...
posted by by Robb Allen @ 6/17/2011 2:03:23 PM | Feedback (10)
I made Breda’s recipe for Brussels Sprouts ‘cept I used blue cheese instead of parmesan. I hated Brussels sprouts as a kid because my mom would just grab a frozen box and boil them. None of my girls (to include the Mrs) ever had them before. We will be having them again as it was requested I make these again and soon!
posted by by Robb Allen @ 3/17/2011 8:31:28 PM | Feedback (5)
Chasing the buffalo chicken dip that gave you the heartburn from hell last night with leftover buffalo chicken dip for lunch. I’ve never been accused of being bright. Update – Recipe for those who enjoy heartburn and good dip 1lb cooked & shredded chicken breast (I love dark meat, but trust me, it doesn’t work in this!) 2 8oz. blocks of cream cheese 1 12oz jar Chunky Bleu Cheese dressing 1 cup shredded Mozzarella cheese 1 cup shredded Cheddar cheese Hot wing sauce ...
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posted by by Robb Allen @ 2/7/2011 2:51:18 PM | Feedback (5)
My wife made these 'bones' last night for a snack at our little Halloween shindig. She took Pillsbury refrigerated bread sticks, cut them lengthwise at the ends just a bit, then balled up the two fringes to make them look like bones. She sprinkled them with garlic powder and a little kosher salt then baked them. They turned out wonderful. Add a side of "pizza sauce blood" and there wasn't a single one left by the end of the night. Irelyn went as a Vampire Bat Georgia went as...
posted by by Robb Allen @ 11/1/2009 8:45:35 AM | Feedback (4)
Greg both makes me laugh and makes my mouth water at the same time. I gotta try this.
posted by by Robb Allen @ 10/12/2009 2:20:15 PM | Feedback (1)
So, I tried to make Molten Lava Cake for the Mrs yesterday as it was her birthday. Due to certain individuals failing to read all the directions and grabbing unsweetened chocolate by accident, let's just say failure was imminent. They were disgusting, solid, and turned to ash in your mouth. Which was sad, because Kari has really looked forward to having it for her birthday. It really put a damper on things. So tonight, I tried again. To GREAT success It's a fairly simple recipe and takes...
posted by by Robb Allen @ 8/24/2009 8:51:08 PM | Feedback (2)
The Mrs. made some fantastic Oatmeal Toffee Cookies. And no, you can't have any. They're all mine.
posted by by Robb Allen @ 6/20/2009 4:00:41 PM | Feedback (0)
Success! Just look at these babies. (With and without frosting)   Notes for next time. Cut back on the sugar for the filling, go nuts with the butter in the middle. Cinnamon level was perfect. The Mrs. loved 'em, so that's what counted the most.
posted by by Robb Allen @ 5/10/2009 9:15:32 AM | Feedback (1)
Making homemade cinnamon rolls for Mothers' Day breakfast. Takes a while to prep, so I'm making the dough tonight so I can get up bright and early tomorrow to assemble then bake the suckers. The wife absolutely HAS to hit the Strawberry Festival every year simply because this one place does cinnamon rolls like none you've ever tasted. Huge, sticky, cinnamon-y, and delicious. So, it is my quest to make cinnamon rolls at least as good as those guys. We'll see how this one goes. The recipe is...
posted by by Robb Allen @ 5/9/2009 7:28:50 PM | Feedback (1)
Paprika should be stored far away from the Cayenne, especially when they're both the same brand. Trust me on this one, your taste buds will appreciate it.
posted by by Robb Allen @ 3/31/2009 6:25:00 PM | Feedback (5)
So simple yet it will bring tears to your eyes 1 lb. bacon (thick cut works better)3/4 cup brown sugar1 tsp. cracked pepper Preheat oven to 425°. Line a baking sheet with foil. Mix the sugar and pepper on a plate. Dredge the bacon in the sugar, shaking off the excess. Bake for 15-20 minutes, depending on how well done you like your bacon (I like mine soft). The tips of the bacon may burn and turn black. Tell your family not to eat those parts then horde them all for yourself as they are like...
posted by by Robb Allen @ 1/29/2009 5:54:32 PM | Feedback (7)
I think just a few bites of this would kill me, but I'd die very, very happy.
posted by by Robb Allen @ 1/12/2009 2:00:32 PM | Feedback (6)
Turbaconducken. Making and eating something like that has just found its way onto my bucket list. That, and the fact that there is a web site devote to bacon just made my day. Hat tip to the most well armed, Baconiest librarian I know
posted by by Robb Allen @ 11/19/2008 1:19:40 PM | Feedback (2)
Yeah, I'm in a poopy mood but I have to admit at least dinner this week has been nothing short of amazing. Tonight, the Mrs. made pasta fagioli which was phenomenal. And the other day, we had balsamic glazed chicken which literally was painful to make (both because I had a paper cut on my finger and the fact that the marinade smelled so good it made my stomach hurt). We topped it off with grilled asparagus, one of my girls' favorite foods. I highly suggest you try that recipe. You might want to...
posted by by Robb Allen @ 11/12/2008 7:07:17 PM | Feedback (0)
My wife found this recipe a while back, and let me tell you it has been a family favorite ever since. You'll need the following ingredients Fresh pineapple rings. The canned stuff just doesn't cut it. Cheddar cheese (I like the chipotle slices if I can find them) Sliced ham Bagels BBQ Sauce. I highly recommend Sweet Baby Rays, especially the chipotle kind if you like a little heat First, toast the bagels a little. Smear each half of a bagel with BBQ sauce, top with ham, then pineapple,...
posted by by Robb Allen @ 12/29/2007 9:16:21 PM | Feedback (4)
Wrap 'em in meat!. Yes ladies and gentlemen, when it comes time to enjoy asparagus, nothing beats coating them in olive oil, kosher salt, and pepper, then wrapping their little green carcasses in partially cooked bacon and shoving them in a 425° oven for 12 minutes. Nothing. My oldest daughter runs around the house all excited when we make asparagus. It's her favorite. She ate two of those bundles you see up there. Oh, how the tips simply turn crispy and how the fat from the bacon just absorbs...
posted by by Robb Allen @ 12/5/2007 9:40:40 PM | Feedback (11)
This tangy dish is so easy to make and yet amazingly delicious. You will need a large, oven proof pan to cook the chicken in. The skin becomes almost bacon like in its crispness and flavor. Ingredients 4 10 oz. chicken breast halves (bone in - skin on)*2 tbsp vegetable or extra virgin olive oil1 large shallot minced1/2 cup chicken stock1/4 cup lemon juice6 medium sprigs thyme3 tbsp butter cut into thirdskosher salt & freshly ground pepper * I use a whole chicken and simply cut it up, but...
posted by by Robb Allen @ 11/4/2007 8:00:35 PM | Feedback (3)
Not only did I get to make a delicious lemon chicken last night, tonight I'm preparing the world's most kick ass potato leek soup. Picked up some ciabatta bread and will make spice dip to go with it (the same stuff they serve at Carabba's). The whole house smells like sauteed leeks, shallots, celery and garlic. Then, I'm making a tres leches cake. Have I mentioned I love to cook?
posted by by Robb Allen @ 11/4/2007 4:38:44 PM | Feedback (4)
2 8oz cans of tomato sauce2 6oz cans of tomato paste28 oz water (each can from above)3 large onions, chopped fine2 cloves of garlic, minced4 tbsp olive oil2 bay leaves1 tsp oregano1 tsp basil1/2 tsp thymegenerous grinds of peppersalt In a large stockpot, heat the olive oil to medium high. Add the garlic and sauté for a minute or so, then add the onions and turn the heat down to medium. Sauté for about 8 minutes until all the onions are soft and clear. Add the tomato sauce and paste,...
posted by by Robb Allen @ 10/5/2004 9:46:00 AM | Feedback (1)
Since the mother is down for the weekend, I decided I'd make my super famous (at least in my family) spaghetti sauce. 3 1/2 hours of pure love go into this, not to mention 3 large onions, 6 cloves of garlic, 2 8oz. cans of tomato sauce, 2 6oz. cans of tomato paste, 1 tsp of basil, 1 tsp of oregano, 1/2 tsp of thyme, 2 bay leaves, generous helping of fresh ground pepper, 4 tbsp of olive oil, and a bunch o' salt.Heat up the oil in a large stock pot (medium high). Push in the...
posted by by Robb Allen @ 10/3/2004 2:29:00 PM | Feedback (2)
I made flan from scratch tonight (I actually had to make the sweetened condensed milk!). It turned out ok, but next time I'm just using condensed milk from a can.What caught my eye was one of the recipes online that called for 3 egg yolks (separated)3 egg whitesI wonder how many people read that recipe and wasted (ok, Nathan, "used". Happy now?) 6 eggs?
posted by by Robb Allen @ 9/8/2004 10:26:00 PM | Feedback (3)
I like to make bread. My wife finds this funny because I don't usually like to actually eat it once I've got it baked.Anyway, yesterday I made a loaf of whole wheat since it's magnanimously cheaper than buying it and I have such a dandy time doing it. This loaf I did 100% by hand, no bread machine! Well, like usual, my whole wheat turned out to be fairly dense. My wife wants super light & fluffy bread like you buy at the store, not something resembling the density of a cinder block.Any...
posted by by Robb Allen @ 8/23/2004 2:57:00 PM | Feedback (4)
I'm one of those people who like to make things myself rather than buy it at a store if I can do it for cheaper. One of my favorites is my taco seasoning. I find this to be much better than anything I can buy at the store and I always have the ingredients on hand. Ingredients: 1-2 Teaspoon minced dehydrated onion  1 Tablespoon chili powder  1 Teaspoon cumin  1 Teaspoon garlic powder  1 Teaspoon hot paprika  1...
posted by by Robb Allen @ 6/14/2004 12:46:00 PM | Feedback (0)

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