A smoker bag is a very popular tools for many cooks in Finland. In the winter when the winds and the air are forbidden and cold, too cold for an outdoor grill, folks in Finland take advantage of smoker bags. Here is a recipe for pork.
- 2 pounds pork loin roast or chops
- 1 teaspoon salt
- 1/8 teaspoon of black pepper
- 1/8 teaspoon of dried thyme leaves (crushed or crumbled)
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon dried basil leaves
DIRECTIONS: Mix the above seasonings and rub them all over the meat. Place the meat in a smoker bag, seal it and cook based on a timeline for oven based roasting.
Where can you find a supply of smoker bags? Take a look at this Finnish manufacturer’s website at http://www.savu.fi/in_english.iw3 . They have a series of great smoker bag recipes you might enjoy.
Bring that grill up to high heat, slather a nice amount of lobster butter on the halves and grill quickly no more than a few minutes and you will be in happy lobster land.
- 4 lobsters
- 1 cup butter
- 1/4 cup coral lobster roe
- your favorite seafood seasoning. For a New England hint I use Old Bay. For a Louisiana flair I use Tony Chachere’s Original Creole Seasoning.
Slice the lobsters from head to tail, right down the middle.
In a mixing bowl, place softened butter (no need to melt it) and fold in about a quarter cup of red coral lobster row. Spread this lobster butter liberally on top of the lobster meat. Season with your favorite seafood seasoning.
On a hot grill lay the lobster halves down and keep a sharp eye out for signs of over cooking. Lobsters should all be done in less than 2 or 3 minutes.
Attributed to: A love for our voracious little orange scavenger friends of the deep.
(Corn on the Cob, Rolled in Butter and Cooked in Beer)
This is a recipe that works equally well on the grill or in a smoker. The use of an aluminum foil boat is the key to keeping the corn tender, and will protect it from over cooking.
- 6-12 Frozen Ears of Corn on the Cob.
- 6-12 medium cooked strips of Bacon (1 for each corn boat)
If you’re afraid of uncooked bacon, cook it for 10 minutes in a skillet on low, long enough to cook it through, but not so long that it becomes brittle.
The Rolling Sauce…
- 3/4 to 1 Cup Melted Butter
- 1 Teaspoon Garlic Salt
- 1-2 Teaspoon Sugar
- 1/2 Teaspoon Tabasco Hot Sauce
- 2 Tablespoons Worcestershire
- an aromatic Beer
- Chili Powder (sprinkle a little on top of each ear, after the boats are ready).
- Pepper to taste
At the market, look in the frozen food section and grab a bag of pre-cut frozen corn on the cob. If you want to use fresh corn, shuck it and chill it for an hour or two. Make an aluminum boat with the sides tall enough to hold the corn and allow you to nearly cover it with the beer.
Add all the seasonings to the melted butter and mix well in a shallow bowl or cooking dish. Take the frozen corn and roll it 4 to 6 times in the mixture. The frozen corn will solidify the butter and create a solid coating on each ear of corn.
Place in aluminum boats. Place a strip of bacon on top of each ear. Place the corn boats on the grill. Fill each boat to the 3/4 point with beer. Be careful you don’t “wash off” the seasoning with the beer. Top with a light sprinkle of chili powder.
Cook for 20-30 minutes on a hot grill, or smoke cook them for 120 minutes if using a smoker.
This is a very tasty side dish. Don’t waste the juices that are created as the corn boils lightly in the boat. Indeed, pour it over the main cut or on the side, for an extra delicious sauce.
Find four nice fillet steaks and ask your butcher to tie them in rounds to form 4 tournedos. To keep the outermost layer of meat moist, pin a single strip of bacon around the tournedo with toothpicks or skewers.
4 fillet steaks tied in rounds
5 large mushrooms (chopped coarsely)
2 Tablespoons seasoned or plain breadcrumbs. I prefer Panko breadcrumbs by Kikkoman
4 large steak tomatoes
Chopped parsley for sauce topping
Sprinkling of your favorite mixed herbs
1 oz butter (melted)
Salt and pepper to taste
Cut the tomatoes in half. Scoop out the center portion. Chop this up with breadcrumbs, parsley and herb seasoning mix add melted butter. Season with salt and pepper to taste. Put this mixture back into the tomato skins. Grill over medium heat on top of a grill pan or grilling skillet. When soft move to the side of the grill to make room for the tournedos.
Cook the steaks on top of the grill pan until done as desired. While timing the steaks fry the mushrooms in butter until tender. Add eggs and fry in a normal skillet on top of grill or range.
When steaks are done. Remove the string and top each with a stuffed tomato. Add a heap of mushrooms and press down to create a shallow spot to place a fried egg on top and center. Serve to your amazed and hungry guests.
You gotta love this. That is Stacy Zuelly, assistant Professor of animal sciences at Purdue University. She runs a BBQ boot camp. I just love the huge smile on her face as she prepares to slice off one of my absolute favorite grill cuts.
photo by Tom Campbell, Purdue Agricultural Communication
This photo, from a person who goes by the handle of “shanbuscus” has been viewed more than 3 million times on imgur — http://imgur.com/gL2cY7c .
It shows such serious enthusiasm, I had to post it again, in case you haven’t seen it.
When the best food in the Navy is simply not enough that day…
Did you know that a major west coast grilling and barbecuing event is about to happen in Long Beach, California? On May 13 you might want to visit the 6TH Annual West Coast BBQ Classic. It’s not on the deck of the Queen Mary. It’s at the Queen’s Waterfront Events park. If you love grilling and happen to live on the West coast, then you know how it sometimes feels like all the great cueing competitions seem to go east from the great state of Texas. Well here is one for all of us left coastal elite barbecuers and everybody else who are not so snooty as well.
Mark your calendars – May 13, 2017
Here’s the ticket info;
General Admission Value Pack: Includes general admission to West Coast BBQ Classic PLUS a starter pack of FIVE (5) tasting tickets with access to the World Famous Queen Mary.
$18 Pre-Sale, Ends April 28th
$24 From April 29th through May 13th
VIP Admission Value Pack: Includes general admission to West Coast BBQ Classic AND VIP EARLY ACCESS so you can be among the first to taste the BBQ (10AM-11AM) PLUS a starter pack of FIVE (5) tasting tickets, and access to the World Famous Queen Mary. Available in limited quantities…act now!
$34 Pre-Sale, Ends April 28th
$39 From April 29th through May 13th
BBQ Tasting Tickets (NO REFUNDS) – Tasting tickets are valid for all food and beverage with exception of alcohol ( 5 BBQ bucks – $10 )
Children 4 and under have free admission. Parking is $20 per vehicle.
Get more info at the events page;
See ya outdoors!
This is an expressive sauce that is perfect for rotisserie ham or grilled chicken. You can make a larger amount and keep it in the fridge. Simply reheat without boiling and use at any time.
1 Oz flour
2 Oz butter
4 large mushrooms, chopped
1 teaspoon Worcestershire sauce
1 cup of milk
1 bay leaf
1/2 small white onion, chopped
1 teaspoon lemon juice
dash or salt and a dash of pepper to taste
Slowly heat the milk with the bay leaf and the chopped onion just to near boiling. Remove from heat. Let stand in a warm area for at least an half hour. When you are ready to make the rest of the sauce strain the milk into a container.
Melt the butter in a saucepan and fry the mushrooms until they are tender. Blend the flour with the milk and add to the saucepan. Bring slowly to a boil, stirring constantly.
Add salt and pepper to taste. Remove pan from heat and whisk in Worcesterhire sauce and 1 teaspoon of lemon juice. Reheat before you serve but do not boil.
Grilled Cheese Hot Dogs
This is quite an idea. And quite a great recipe by Lindsay Funston writing for Delish.com
Grilled Cheese Dog Recipe by Lindsay Funston at Delish.com
These little lamb chops were fresh in the butcher’s case and were devoid of rib handles. I had to try them as an appetizer while waiting on guests at the home of Carl Duke, presently of Baton Rouge, Louisiana.
6 Little lamb chops
1/2 teaspoon per chop, crushed rosemary. Fresh is best.
3 Tablespoons extra-virgin olive oil
6 garlic cloves
Liberal pinch of salt for each chop
Good coating of freshly ground black pepper
Lay chops on a plate or serving dish. Rub crushed garlic cloves all over the surface of each chop. Drizzle with olive oil. Coat one side with pepper and salt. Sprinkle 1/2 of the rosemary. Turn and coat the other sides as well.
On an oven hot grill with low flames. Cook evenly by turning 4 times through until fully cooked. These chops would go quite well with a crisp grilled vegetables and any Mediterranean style rice dish.
Chilled glass of Saint-Hilaire, Estate Bottled white sparkling wine. I like mine with a few fresh strawberries.