Whats for dinner???

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by JLA, Jan 10, 2011.

  1. JLA

    JLA Well-Known Member

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    Yeah, that pan of water will help keep the temperature even and moist. Itll help cut cooking time down too. It really makes a difference with chicken and pork because they are qick to dry out.

    I usually keep a pan of beer in the smoker when I smoke out. Dont buy the good stuff to boil in the smoker though. I buy natty light or keystone light for the smoker pan and budweizer for me.
  2. JLA

    JLA Well-Known Member

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    and you got your work cut out for ya movin to NC and proclaiming good pork BBQ, NC is to pulled pork what TX is to briskets.

    A pretty big part of the secret to 'slap yo mamma good BBQ' is a good sauce. IMO, the sauce has to be good enough to drink. I really really like the taste of KC Masterpiece Original, but the big problem with commercial sauces is they are all far too thick and have too much sugar in them which causes them to want to burn and carmelize too quickly. A little 'no sugar added' apple juice is the perfect way to make KC into the perfect sauce. Cut it at least 50/50 and bring it to a boil. It is good enough to drink.. ;)
  3. terryu1

    terryu1 Armed Infidel Supporting Member

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    Actually I do have some Slap Yo Mama sauce in cabinet. I also like hot sauces etc and I order from Carolina Sauce Co on the net. I like their price shipping and they also have a thing where you donate any amount you want and they match it and send hot sauces, BBQ sauces condiments etc in bottles and gift sets over to our soldiers overseas.

    I would never go down there and challenge anyone. I merely aim to be accepted.
  4. JLA

    JLA Well-Known Member

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    If you get a kankerin for some good hot BBQ sauce heres an easy recipe..

    Get a handful of fresh hot chile peppers.
    My deadly combination is a 5/5/5 sauce. I place 5 Jalapenos, 5 serranos, and 5 habaneros all in a pile on the smoker. I usually just pile them on top of whatever meat im cookin in there and smoke them until they are soft. usually takes about 2 hours and that pan of water needs to be in there. Then pull them and take the stems off and put the whole peppers in the blender all together. Puree them until the seeds are even thoroughly chopped up and mix them into your favorite BBQ sauce, you may need to add a bit of sauce to the puree to get it thin enough to blend thoroughly. It is killer BBQ sauce that is equally as good as it is hot.
  5. terryu1

    terryu1 Armed Infidel Supporting Member

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    Thanks I will try it. My wife does not care for the spice but this time of year friends of mine usually give me some of their extra fresh habeneros, jalapenos etc from their garden.
  6. Bobitis

    Bobitis Guest

    Corned beef is in the crockpot fer tonight, and 3 lbs of Chinook ready for the smoker in a couple hours. The salmon is for a friend at works Mom. He don't eat it.:rolleyes: And he's even tried mine.:eek:
  7. terryu1

    terryu1 Armed Infidel Supporting Member

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    Almost there, few more hrs. Water ran out in pan. I did not want to be opening the grill to check too much. filled with some beer as JLA suggested and injected the roasts with some apple juice to add some moisture. The roasts are EXTREMELY tender and lots of smoke. Thanks JLA for the advice. ALL tips appreciated as I am very novice here

    Attached Files:

  8. JLA

    JLA Well-Known Member

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    When smoking or slow cooking over indirect heat on a grill you can open and check as often as you need to, just remember for every time you open the cooker, you have to add appx 15 to 20 minutes to the cooking time.
  9. Fast Forward

    Fast Forward Member

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    My Russian Grandmother used to make a stuffed cabbage called Halupsa is that what your Halupki is,,FF
  10. JLA

    JLA Well-Known Member

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    I know halupki is stuffed cabbage, never had it but its in several of the wifes cook books. I googled halupsa and google wants me to change the spelling to chalupa, so Im guessin its the same thing, and makes sense too since russia is actually closer to AK than the USA is.
  11. terryu1

    terryu1 Armed Infidel Supporting Member

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    Yeah we are a big Polish area and halupki and several other names is the cabbage rolls. Usually hamburger with sometimes rice in it rolled in steamed cabbage leaves and in a tomato based sauce. I feel he may be speaking of Haluski which is cabbage chopped up and steamed with side noodles, onion and butter.
  12. JLA

    JLA Well-Known Member

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    mmmm, either one sounds delicious. i love cabbage
  13. Big ugly

    Big ugly New Member

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    Venison Stew. Same process a beef stew but with Bambi and his Mother instead of Bessie the cow. Garden Cauliflower Broccoli carrots and store baught I-da-ho taters and a diced onion and some fine chopped Garlic. Home made Corn Bread.
  14. Fast Forward

    Fast Forward Member

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    Yes that the stuff My granparents were from Grodno in Beylaruss,,which is reasonablly close to the Polish Border,also a Luggin Friend of mine says his Ma makes a similiar dish
  15. Zhurh

    Zhurh Active Member

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    My wife's people from Hungary, Slovakia, and though they don't claim it, Poland too; I know these things from living 26 years with her. So Halupki is a standard Hunkie food. The wife mixes ground beef, rice, stewed tomatoes, sauercraut, egg, bread crumb, ketchup, and I don't know what else. She then cores a cabbage and boils it until leaves separate. Then she rolls up the mixture in the leaves so you have a bunch of cabbage rolls stuffed with rice, sauercraut, meat, tomatoes, ect. She then stacks the cabbage rolls in crock pots with sauercraut and stew tomatoes all around them. She usually sticks one pot in fridge and cooks the other one overnight. We eat it with mashed potatoes & this tomato gravy she makes and eat it for days, always better 2nd day like all sauercraut. I only ate it at polish weddings and such until I met my wife, we eat it once or twice a month now. Then Indians out the village even like it and you'll never hear them complain about halupki being filthy white man's food, ha ha. You all ought to cook some up, it's good stuff actually.

    All Eastern Europeans and Russians and polish people eat the stuff, even Germans and Siberians eat it but they often use pork for meat. I've had tourists here from all over the place and they eat it in Europe, anywhere they grow cabbage. I have a Russkie buddy who lives in Fairbanks, just became an American citizen and they eat it all the time too. Every country has different name, but they all begin with Hal something.

    Wife and I were originally from the Burgh, Steeltown; and all kinds of ethnic communities with rich heritage of food and culture being part of their lives even though nobody ever goes back to Eastern Europe, ha ha.

    We do have many Russians here in Alaska, due to Siberia being so close, no joke I can see it on a clear day, just ask Sarah, she'll tell ya. The Russians come here anyway they can, usually under religious persecution reasons, but everyone of them will tell ya the real reason is because life is better here than in Russia. They all become Americans too and their kids don't even speak Russian. My one buddy is in an adult hockey league in Fairbanks, spends all his time with his boy's travel team;;;; Now he still thinks Russian Players better hockey players, ha ha. Yet this same guy had to come to Alaska cause his ancestors were from Germany (Catherine the Great Era) and in Russia today, if you have a German sounding name, you are a second class citizen. He came here to achieve the dream, and you can't fault anybody for that.
  16. Fast Forward

    Fast Forward Member

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    Because Grodno was close to the Polish and Lithuanian Border there was a lot of cuisine trading also a Large Population Of Russian Jews before WW11,,I remember because my Granparents being Eastern Orthodox celebrating two Chrismases and two Easters,,Hunkie havent seen that name for a long time,,,In my old Neighborhood back in Chicago ,,if you wern,t Italian or Irish you were just a Dumb Pollack,,FF
  17. American Leader

    American Leader Active Member

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    JLA, I think you would eat anything!
  18. JLA

    JLA Well-Known Member

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    I draw the line at some things... Wont eat squid, octopus, oysters, mussels, etc. Dont like slimey.. Dont much care for oatmeal, unless its cookies. Pretty much hate yogurt. Tried calamari and escargo once, ONCE, then i threw up. Sushi gave me the heeby jeebys til i actually tried it once, i was drunk, and hungry, and there was all kinds of strange food sittn around, some of it was sushi and i ate some without even knowing what it was, It was actually quite good.. Stupidest thing i ever ate was a ghost chili, F THAT! Ill let someone shoot me point blank in the nuts with a .22 before EVER eating one of them evil peppers again. A 40 grainer to the boyz would be far less painful i think. Yuck, menudo, disgusting, cow guts belong in the hotdogs and dogfood, not in my soup.. Im sure there are others, but as you can see my list of no gos mostly consist of things I have tried before..;)
  19. bluesea112

    bluesea112 Active Member

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    You were drunik and hungry. Don't ever forget that, because you will not have the same experience sober. If you would not savor the flavor of pulling a fish out of the lake and sucking his guts into your mouth through his anus, then I can almost guarentee you will not like true sushi while you are sober. Lot's of people eat california rolls in sushi restaraunts and think they are eating sushi. A california roll is just rice wrapped up in seaweed, but no fish. Depending on the type and wilt of the seaweed, it sometimes takes on a color and flavor of a raw fish fillet.
    I'm starting to feel my gag reflex coming on, so I'm going to end this befor
  20. bluesea112

    bluesea112 Active Member

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    ......Came on faster than I thought.
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