Friday, September 11, 2015

Pig Patties, Jalapeno Spam, Dirty Beans & More

I started this cook by making up some Southern Succor Rub from the famous Smoke and Spice book which is our favorite rub for several different treats including all Spam recipes. I also made up some Orange Marmalade Sriracha Sauce for our Spam treat. 

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That sauce is killer.

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Next up were the Pig Patties and this is my recipe for this treat.

About 1-1/4 to 1-1/2 pound of pulled and chopped pulled pork
2 tsp finely chopped jalapeno pepper
2 tsp finely chopped bell pepper
2 tsp finely chopped onion
2 tsp Southern Succor Rub
1/2 tsp cayenne pepper
About 6 oz cream cheese
About 1/8 cup sorghum
Salt & Pepper

AP flour
2 eggs
Panko bread crumbs

I sauted the jalapenos, bell pepper, and onions in a cast iron skillet.
I made up the patties with a burger press and placed them in the fridge overnight to be sure they set up so they could be breaded for cooking.

I also made up my Dirty Beans on the day before the meat cook. This is my recipe for the beans.

2 cans Refried Beans
Small can Pickled jalapenos including the juice
Small can of Black olives including the juice
About 7-8 oz of pork Chorizo sausage
Small yellow onion finely chopped
2 small Roma type tomatoes chopped
Handful of cilantro
Mexican cheese

I precooked the sausage and onions and then added them to my beans.

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On the morning of my cook, wife breaded my Pig Patties and they were ready for the fire. 

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Cut the Spam into 12 chunks and sprinkled on a light coat of the Southern Succor rub.

Fired the Cobb Grill up and added a chunk of hickory for this cook. Loaded the Spam on the cooker for the first part of the cook.

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Got an early start and the Spam took about 20 minutes to get done.

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I changed the grill over to the frying pan and grilled up the Pig Patties.

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Meat just off the grill.

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I spooned a puddle of bbq sauce on the corner of my plate and then added the Pig Pattie. On top of that, I added some slaw sauce and green onions. Last, I dribbled on some sorghum. I also added some of the Orange Sriracha sauce to my Spam pieces. I added some sour cream and green onions to my Dirty Beans. With a biscuit and some tomato slices, my meal was complete. 

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Wife made her Pig Pattie into a sandwich and added some pasta salad to her plate. 

Labor Day Cook / GMG Daniel Boone

My Labor Day weekend cook was done on my GMG Daniel Boone pellet cooker and consisted of two briskets, one large pork butt, and a pan of Rick Salmon's BBQ Pit Beans. 

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The meat was trimmed and I sprinkled on a generous portion of SGH rub. The pit beans were prepped per the recipe and I used about 1-1/2 pounds of pulled pork for the meat.

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Started the cook a couple hours before daylight and I placed one of the briskets over the pit beans for some additional flavor. 

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Pulled the pit beans about 5 hours into the cook. The total cook time was about 10 hours and made a nice holiday spread.

Tex-Mex Meatloaf / Cobb Grill

I am still playing around with the BBQ Pit Boys recipe for this treat. This cook was done on the Cobb Grill. 

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For this attempt, I used about 2 lbs of beef burger along with about 9 oz of beef Chorizo sausage. I also doubled most of the spices and cut back on the crushed corn chips. Used the same amount of refried beans and the tomatoes with green chilies. I also added about a 1/3 cup of shredded sharp cheddar cheese to the mix and added some taco sauce to the top of the meat.

The baking potatoes were rubbed with peanut oil and then sprinkled with salt and pepper. 

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The Cobb Grill was loaded up with 11 Stubbb’s charcoal briquets and then I added a couple small pieces of hickory for the smoke wood. As soon as the grill was on temp, I loaded the meatloaf and the baking potatoes. 

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Sure filled up the little grill.

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The meatloaf and potatoes took about 75 minutes to get done.

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The results of the cook.

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Had some fire left and rather than waste it, Mommy wanted some hot dogs and sausage grilled. 

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The meatloaf came out a little crumbly again. I guess I will need to go to 2 eggs for this treat. The spice combination is still not seems to be missing something. 

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Served with the remaining refried beans, hot salsa, and a garlic bun and also some garden veggies. Even though I still haven’t got this dish to suit me, it still makes a wonderful meal.

 Back to the drawing board.....

Scratch Corned & Pastramied Brisket / Weber Ranch Kettle

This is my recipe and method of corned and pastramied beef brisket and the cooking and smoking process was done on my Weber Ranch Kettle.

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The meat was four beef brisket flats and the average weight was 7.1 pounds each. The four bowls contain my corning rub which is a blend of Morton Tender Quick, brown sugar, fresh ground black pepper, dried parsley, dehydrated onion, sea salt, pickling spice, and ground cloves. The mesh bag contains 2 pounds of garlic. The four quart containers are filled with the brine which is made up with water, Morton’s Tender Quick, brown sugar, and garlic powder. 

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I trim the fat off of each brisket flat and then cut each flat in half for my process. 

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Next step is to inject about 3.0 oz. of the brine into each pound of meat. 

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This is the two pounds of garlic which I have put thru the Suzy and you can’t really have too much of this great seasoning. I will use 1/2 pound of the garlic on each brisket flat.  

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After the meat is injected, I pack on the garlic to both sides of the meat and spread it around being very careful to not push any of the brine out of the meat. I then add my corning rub to all sides of the meat. 

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The meat goes into Zip-Lock bags and then into the fridge for 4-5 days. I turn the meat over about twice each day. 

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On smoking day, I take the meat out of the bag and then wash all the rubs and garlic off each piece under a running sink faucet. The meat then goes into a pan of water to soak for about an hour. 

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The meat comes out of the pan of water and then is dried off with some paper towels and then placed on drying racks for about 40 minutes to finish drying.

At this point, we have some wonderful corned beef brisket.

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The final rub is made up of gobs of fresh cracked black pepper, fresh cracked coriander seed, and brown sugar. I apply it to all sides of the meat before it goes onto the smoker. 

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I set the Ranch Kettle up using four of the Weber charcoal fences with two on each side and then load about half a chimney of Stubb’s cold charcoal on each side. I then heat up about 2/3 of a charcoal chimney of  Stubb’s and pour about half of the chimney over each side of the cold coals. I then add some hickory chunks for my smoke and I am ready to cook. 

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Place the meat on the Ranch Kettle and start the cook.

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I did have to add a little charcoal once as the cook took about 9 hours to finish.

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I smoked the brisket flat pieces to about 185 degrees internal and this is what they looked like when I started getting them off the kettle.

The meat was covered in foil and cooled for about an hour and then the meat went into the fridge overnight as I like to put the meat thru the slicer cold. However, I did slice enough off with a knife for a sandwich.

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My first sandwich with this wonderful treat was about a half pound of the pastramied beef on rye bread with 4 slices of Swiss cheese and then a generous helping of horsey sauce over the top of the meat. Add a dill pickle spear and some chips and enjoy.

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The next morning, we put the meat thru the slicer. Sure looked great. 

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We then vacuum sealed the meat into one pound bags for the freezer.

My 28 pounds of brisket flats netted me 12-1/2 pounds of corned and pastramied meat. 

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My second sandwich was a pastraimed Ruben made with about a half pound of the meat along with 4 slices of Swiss cheese, some fresh made kraut from a neighbor, and some Thousand Island dressing on a couple of pieces of buttered rye bread. I placed the sandwich into a hot cast iron skillet and fried it for a few minutes until done. Served with some garden tomatoes, a dill spear, and a pepper.

Now that is some good stuff!

For the folks that need my exact recipe for this wonderful treat, it can be found here: