The real secret to getting the most flavor out of any smoked meat is brining. It’s super easy and adds a ton to the flavor and tenderness of the meat. A basic brine is as follows-

• 1 gallon liquid- water, fruit juice, wine, etc.
• 1 Cup kosher salt
• 1 Cup sugar, usually granulated but brown sugar, molasses, syrups work as well

Soaking the meat in brine lets the salt and other flavors enter the meat, then you let it rest out of the brine to form the pellicle. The pellicle is the key to getting the smoke to stick to the meat. A general rule to follow on brining times is to soak the meat for about 3 hours for every inch of thickness. Resting to form the pellicle takes about 6 hours in the fridge uncovered.

The BBQ rub that I use is the recipe that I created for Mr. Meat’s/Butcher Boy for our packaged line and catering recipes. Nice and simple-

• 1 C kosher salt
• 1/2 C  Brown sugar
• 1/2 C Granulated sugar
• 2 T Granulated garlic, or powder
• 2 T Black pepper
• 1 T Ground cloves
• 1 T Cayenne pepper, adjust this for the heat that you like
• 1 T Ground mustard seed
• 1 T Paprika
  • Blend it all together and use it liberally on just about anything you want that good BBQ flavor.

To smoke the pork loin I like to use either cherry or apple woods. Smoke for about 4 hours at around 250 degrees. Internal temp should be 155 or so when it’s finished. Then let it rest for a bit and slice it up!

Video uploaded with TubeMogul who simply amazes me with their service!

Sure you can buy the stands, the “cannons” or whatever contraptions they sell to get your dead bird drunk. I say ditch them and grab a tallcan!

This recipe is so easy that I’m not even writing down the ingredients…you really can’t screw it up. Season, add aromatics, cook it slow and enjoy. Couldn’t be any easier than that!

Alright, the name seafood boil doesn’t really sound all that appetizing…..but trust me, the dish is tasty!!!!

12 ea. Littleneck or Cherrystone Clams

4 ea. Jumbo Mexican White Prawns, or more of a smaller size

1/4 lb. Andouille Sausage

2 T Extra Virgin Olive Oil

1 C Dry White Wine

2 ea. Medium Red Potatoes

1/2 ea. Yellow Onion, chopped in big chunks

1 ear Sweet Corn, cut into 1″ slices

1 T Chopped Garlic

1 ea. Lime

2 ea. Medium Tomatoes- red, yellow, orange, whichever you can find that are nice and tasty

1 T Kosher Salt

1 t Black Pepper

1 T Dried Chipotle Peppers, adjust to suit to control heat- dried anchos would work as well without as much heat but good smokey flavor.

As I said in the video, a Riesling or Viognier would be my choice for wine but it went damn well with a cold Corona!

Thanks for watching- let me know what you think!

A few weeks back I started talking about shooting some down and dirty cooking vids. You know how these things go, you have an idea but it takes you a while to get started….. Anyway, here is the first one- Linguine Vongole. A nice and simple pasta dish that is quick to make and very tasty. Hope you enjoy!

[vimeo]http://www.vimeo.com/10877231[/vimeo]

The Recipe-

• 2 T Olive Oil
• 1 T Butter
• 1 Leek, white part only, diced
• 1/2 Yellow or white onion, diced
• 2 ribs Celery, diced
• 3 Garlic Cloves, Minced
• 1 C Chopped canned clams, or 1/2 pound of fresh shucked clams
• 3 sprigs Oregano, chopped
• 1 T Flour
• 1 T Kosher Salt
• 1/2 T Fresh Ground Black Pepper
• 1/2 C White Wine, Chardonnay is my choice
• 1 C Clam Juice
• 1/2 C Shredded Parmesan, imported is best- NEVER the stuff that comes in a green can please……
• Kosher Salt and Black Pepper for final seasoning
• 1/2 lb Linguine, cooked al dente in slated and oiled water
• Optional- Whole clams, cleaned and rinsed. Add them right after the clam juice so they can cook and open up, use to garnish the dish.

This recipe will feed two adults, just double to feed more. Easy right? Let me know how it turns out!

Direct link to video- http://www.vimeo.com/10877231