ronottobre.blogspot.com
Ron's Fablous Food Fun: Grilled Pork Roast with Cherry Chutney
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Ron's Fablous Food Fun. Friday, May 17, 2013. Grilled Pork Roast with Cherry Chutney. Grilled Pork Roast with Cherry Chutney. 1 c apple cider vinegar. 1 diced small red onion. 1 tblsp. finely chopped fresh or candied ginger. A pinch of red pepper flakes. 1 lb pitted cherries (2 1/2 c.). This is a great topping for grilled or smoked pork, chicken and duck. Dry marinade for pork roast. 1/2 c brown sugar mixed with. 1 1/2 tblsp. kosher salt. 3 lb pork loin roast. Add some moistened apple or cherry wood chip...
winebarrelsmoker.blogspot.com
Wine Barrel Smoker: Smoked Cheeses
http://winebarrelsmoker.blogspot.com/2009/08/blog-post.html
Friday, August 21, 2009. I sliced up some peaches and added some grapes and an assortment of crackers to the plate with the cheese. The four of us sat around drinking chardonnay, tasting and judging which was the best. Well they all were great but decided that a Sauvignon blanc would have been a better wine choice and that the brie was incredible. The brie would be great stuffed into chicken breast or in ravioli. Subscribe to: Post Comments (Atom). Smoker Recipes and Design. Recipes for All Occasions.
winebarrelsmoker.blogspot.com
Wine Barrel Smoker: August 2009
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Sunday, August 30, 2009. Smoked Scallops with Green Tomato Chutney. Mix 3 tablespoons brown sugar with 1 tablespoon Kosher salt. Sprinkle evenly on 1 pound large scallops. Let the scallops cure in the fridge for an hour before cold smoking. Smoke for 45 minutes to 1 hour with apple wood, cherry or alder wood chips. Grill till medium. Serve with green tomato chutney. 2 cups apple juice. 1 cup apple cider vinegar. 2 chopped small red onions. 2 tablespoons finely chopped ginger. A pinch red pepper flakes.
winebarrelsmoker.blogspot.com
Wine Barrel Smoker: B.R. Cohn California Golden Balsamic Vinegar - Peach Barbecue Sauce
http://winebarrelsmoker.blogspot.com/2014/06/br-cohn-california-golden-balsamic.html
Friday, June 6, 2014. BR Cohn California Golden Balsamic Vinegar - Peach Barbecue Sauce. BR Cohn California Golden Balsamic Vinegar - Peach Barbecue Sauce. 4 tbsp. butter. 1 c chopped yellow onion (1/2 large onion). 2 tsp minced garlic (3 cloves). 1 c BR. Cohn California Golden Balsamic Vinegar. 3/4 c brown sugar (packed into measuring cup). 2 tbsp. honey. 1 1/2 c. tomato ketchup. 1 ½ c. diced peaches (2 large peaches – leave skin on). 1 tsp liquid smoke. 189; c. water. 1 tsp Kosher salt. 1 ¾ c.
winebarrelsmoker.blogspot.com
Wine Barrel Smoker: June 2014
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Friday, June 6, 2014. BR Cohn California Golden Balsamic Vinegar - Peach Barbecue Sauce. BR Cohn California Golden Balsamic Vinegar - Peach Barbecue Sauce. 4 tbsp. butter. 1 c chopped yellow onion (1/2 large onion). 2 tsp minced garlic (3 cloves). 1 c BR. Cohn California Golden Balsamic Vinegar. 3/4 c brown sugar (packed into measuring cup). 2 tbsp. honey. 1 1/2 c. tomato ketchup. 1 ½ c. diced peaches (2 large peaches – leave skin on). 1 tsp liquid smoke. 189; c. water. 1 tsp Kosher salt. 1 ¾ c.
winebarrelsmoker.blogspot.com
Wine Barrel Smoker: Smoked Boston Pork Butt Stew
http://winebarrelsmoker.blogspot.com/2009/08/smoked-boston-pork-butt-stew.html
Monday, August 24, 2009. Smoked Boston Pork Butt Stew. OK this turned out great. My wife bought a small Boston pork butt on sale and I was thinking what could I do to make this really awesome. Then it came to me. Smoked pork stew. The result was incredible. the meat just fell apart and was like the best BBQ you ever had but with a savory smokey sauce. We served it with grits with fresh corn in it. We also make sandwiches and tacos with the left overs. Now that's economical and tasty too.
grandcrusmokers.com
Grand Cru Wine Barrel Smokers
http://www.grandcrusmokers.com/construction.html
50 gallon Burgundy style Oak wine barrel. 3 removable 22 inch stainless steel racks. 6 removeable rack support bars. Custom manufactured stainless steel wood chip box,. Adjustable heating element,. 4 attached swivel nylon wheels. Wine Barrel Smoker Blog.
ronottobre.blogspot.com
Ron's Fablous Food Fun
http://ronottobre.blogspot.com/2012/07/pizzetta-with-roasted-roma-tomatoes.html
Ron's Fablous Food Fun. Tuesday, July 17, 2012. Pizzetta with Roasted Roma Tomatoes, Organic Fennel, Garlic, Queso Fresco, Balsamic Syrup and Extra Virgin Olive Oil. 3 1/2 cups flour. 1 cup warm water (between 95° and 115° F.). 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less). 1/4 cup olive oil. 1/2 tsp. Salt. Once the dough is balled up, place the ball on a floured board and knead for about a minute. Place the dough in a covered bowl and store in a warm, dry area to rise.
ronottobre.blogspot.com
Ron's Fablous Food Fun: July 2012
http://ronottobre.blogspot.com/2012_07_01_archive.html
Ron's Fablous Food Fun. Tuesday, July 17, 2012. Pizzetta with Roasted Roma Tomatoes, Organic Fennel, Garlic, Queso Fresco, Balsamic Syrup and Extra Virgin Olive Oil. 3 1/2 cups flour. 1 cup warm water (between 95° and 115° F.). 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less). 1/4 cup olive oil. 1/2 tsp. Salt. Once the dough is balled up, place the ball on a floured board and knead for about a minute. Place the dough in a covered bowl and store in a warm, dry area to rise.
winebarrelsmoker.blogspot.com
Wine Barrel Smoker: Smoked Scallops with Green Tomato Chutney
http://winebarrelsmoker.blogspot.com/2009/08/up-comming-gig.html
Sunday, August 30, 2009. Smoked Scallops with Green Tomato Chutney. Mix 3 tablespoons brown sugar with 1 tablespoon Kosher salt. Sprinkle evenly on 1 pound large scallops. Let the scallops cure in the fridge for an hour before cold smoking. Smoke for 45 minutes to 1 hour with apple wood, cherry or alder wood chips. Grill till medium. Serve with green tomato chutney. 2 cups apple juice. 1 cup apple cider vinegar. 2 chopped small red onions. 2 tablespoons finely chopped ginger. A pinch red pepper flakes.
