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How to Cook Pork Shoulder Its All In The Rub

December 5, 2017

Fall, Football and BBQ at the tail gate or on the patio; how can it get better than this?

Pork Shoulder is a great choice for a main fare feature at your next gathering and it has two great advantages. First, it is easy to prepare and second, you can feed a group for somewhere south of three dollars a pound. The pork shoulder is the front leg of the pig and comes in two different cuts. I like the butt cut, which is the top side of the leg and has less bone in it than what is called the picnic cut. The one we recently prepared was a six and a half pound roast, which served twelve people, with some left over.

Most pork shoulder recipes call for using a smoker, which is the key to cooking a pork shoulder, mainly because it is an indirect heat source and allows for a long slow cooking process. Dont have a smoker? No problem, neither do we. Just remember that the process requires indirect heat. Here are the keys to grilling a pork shoulder, using a three burner gas grill.

It starts with the rub. In a small bowl mix the following ingredients:
cup organic paprika
2 Tbs Salt
2 Tbs Pepper
2 Tbs organic cumin
2 Tbs organic garlic powder
2 Tbs. chile powder
3 Tbs brown sugar

Coat the pork shoulder with the rub. Be liberal. A 6 8 lb. roast should use the entire rub mix. By the way, dont cut off any of the fat on the roast. The butt cut usually has one side with a layer of fat and you want it. Once you have the roast well coated with the rub, put it in the refrigerator and let it set. Overnight works best, but if time does not permit, at least give it a couple of hours.

Using a three burner grill works great. You will need an aluminum pan, a raised rack and some foil. Follow these steps:
Turn the two outside burners on at low heat.
Place the pan, with the rack directly over it, on the middle burner.
Put your pork shoulder on the rack, fat side up.
Close the lid.

Dont open the lid for three hours. No peeking! At the end of three hours check the internal temperature of the roast. If its in the 130 140 range you are right on track and your roast should look like its done, but its not. Next, cover the roast with a tent of foil, reduce the heat to one burner and close the lib. In about 2 -3 more hours you should have a pork shoulder ready to serve at an internal temp of 185 degrees.

Enjoy!

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Flavor from the Far East-How to Add Asian Flare to Your Cooking

November 28, 2017

Asian countries have a long and rich culinary tradition. Throughout the vast continent, it is possible to see all manner of ingredients and tastes. There is something unmistakably delicious about certain foods and flavors that capture the imagination of any cook. Dishes from Asian countries often satisfy the appetite without an uncomfortable feeling of fullness that one often finds in Western cuisine.

Every country in the continent has its own unique perspective on Asian cooking. Though the customs from different regions can seem quite different, their commonality is unmistakable. Those who would like to add some of this exquisite experience to their own dining can start by incorporating some of the most important ingredients from Asian cooking into their own kitchen.

Asian Staples

There are a few elements found repeatedly in Asian cooking that are essential to capturing the essence of the cuisine.
Most dishes include rice, because it is the main crop of many Asian countries and is used in almost every capacity. Not only steamed rice, but rice paper and noodles can be included in a meal.
Tofu is often used in vegetarian meals, because it is high in protein. It is used heavily in regions with a tradition of Buddhism.
Sauces are important to flavor rice and stir-fry. Soy sauce, oyster sauce, black bean sauce, and fish sauces are easy to keep on hand.
Tea is not only good for the body; it is the perfect accompaniment to Asian cuisine. Japanese Cooking

The island nation of Japan has an illustrious tradition. Their cuisine is full of fish and other consumables from the sea. Japanese cooking utilizes noodles made of wheat and other materials much more than other Asian dishes.

In order to add some Japanese flavor to meal, try using soy sauce or wasabi. Also, Japanese dishes are characterized by their ordered appearance. Sauces, rice, and main courses are all served in their own individual bowls. This can be seen in popular Japanese foods like sushi and tempura.

The Tastes of China

Traditional Chinese food can be quite different than what is labeled as Chinese in the United States. Many recipes contain large amounts of vegetables like corn, bean sprouts, and shitake mushrooms. Peanuts are also found in many Chinese foods.

The most distinct part of Chinese dining is the serving style. Food should be pre-cut into small pieces. Every diner should get a rice bowl, but other foods should be communal so that the diners may pick what they wish to sample with their chopsticks.

Southeast Asian Dining

Though they are often grouped together, the Southeast Asian countries include Thailand, Burma, Malaysia, and Vietnam among others. These countries all have their own strong dishes and techniques to bring to the kitchen, but have many similarities.

Cooks who want to capture the flavor of this region should look to fish sauces, lemon grass, and spices like turmeric and garlic. These elements are used all over this region because of the high concentration of fishing communities. Most dishes are served with fresh herbs, vegetables and dipping sauces.

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Cooking For Sunday Dinner

November 21, 2017

From as far back as i can remember there were special church occasions when dinner on the church grounds was the order for the day.

far too many times I noted as person after person walked in with store acquired fried chicken. Whether the explanation for this was shortage of time, lack of planning, or absence of ideas I was not certain. It may appear bizarre but I have traveled all across the country and lived in a couple of different areas of the culture.

One thing that appears steady irrespective of where I live is that somebody unavoidably brings fried chicken from a local restaurant or deli as their potluck offering. Sun. Dinners obviously aren’t the one time when cooking a stew or making a pudding is a good call for the day. They’re however the most common from my youth, explaining why I continually refer to them.

There also are ‘pitch ins’ at work that need a contribution and these are a brilliant chance to make colleagues envy your culinary gifts. Even for the ones that are health aware but there are countless fantastic kinds of salads that could be prepared for occasions like this that may provide you with a guilt free entre at the event for which you are preparing your offering. You do not have to choose calorie or fat filled dishes for your Sun. Dinner cooking. Actually when you’re doing the cooking you should cook the things you like eating.

Many people are loads more bound to put our best efforts into preparing the foods we enjoy rather than the ones that feel as if they seem to be a chore for us to make. Just watch out that you don’t prepare the same dish everytime or folks will think it’s the sole dish you can prepare.

Even mags that offer fitter eating options constantly have a stew, enormous salad, or perhaps a good pudding you can prepare for these events.

My private solution has traditionally been to assemble recipes over time that I just wish to try out and use the potluck audience as my recipe guinea pigs. This way if my folks or I don’t like it, we can’t be stuck with remains for one week and if we do like it, we are able to put it into our revolution of recipes to be used at home. Sunday dinner cooking does not have to be virtually as scary as many of us make it out to be. Just load your slow cooker with the correct ingredients and turn it on before turning in. You must awaken to the amazing odour of whatever nice dish you have prepared and still come up with a method to stand by for church in record time.

This proven strategy is a brilliant way to make Sun. Dinner cooking fast and easy. Even if you are one of the countless who’ve intensely limited culinary abilities it is sort of feasible to wow your buddies, kin, and fellow church members with the right ‘simple to make’ recipe. Puddings are definitely the simplest way to go in this effort and may also be made the evening before ( in countless cases ) and stored in the chiller. Puddings are virtually generally a solid bet and just a couple of folk ever moan about them in any case. The Kraft foods web site offers some fabulously easy to make and tasty puddings if you’re in need. Next time it’s your turn to take part on the potluck preparation don’t resort to fried chicken. Dish up something which should actually turn heads instead.

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How to Prepare Kenya Bagia za Dengu Recipe

November 11, 2017

Home style Bagia za dengu recipe is wonderful as a main dish, and perfect as a side dish for your favorite vegetable, meat, poultry, or seafood entre. Bagia za dengu is plentiful throughout the year, Have you ever tasted Bagia za Dengu? This site will teach you how to prepare dengu bagias and make money out of this recipe. INGREDIENTS TO MAKE BAGIA WA DENGU

1 cup Chick pea flour ( Unga wa dengu)

tsp curry powder

cup onions (finely chopped)

tsp garlic (crushed in a pistol)

1 tsp hot pepper (Chopped)

cup red pepper or sweet pepper or bell pepper

1 tbsp parsley

tsp Caraway

tsp yeast or 1 tsp baking powder

cup water

tsp salt or more

oil for deep frying

DIRECTIONS TO MAKE BAGIA WA DENGU

1. A mixing bowl, mix chick pea flour and onions.

2. Add garlic, then parsley and curry powder, mix well.

3. Add caraway, red pepper, and hot pepper, mix well.

4. Then add baking powder, mix well again.

5. Add water a teaspoon at a time, until it becomes a heavy mixture. Almost like a heavy cake mixture.

6. Leave it to rise for a few minutes.

7. In medium-high heat; Heat the oil in a pan, for deep frying.

8. Drop a teaspoon full of the butter mixture in hot oil to deep fry until it turns golden brown color.

9. Remove from pan, put on paper towel or (chujio la nazi if you are in Tanzania) until it cools down.

Call you guest to enjoy our African Bagia Wa Dengu

Who said that you dont know how to cook? Having been born from a family of many girls, I was not supposed to cook when all my sisters are present but when I joined work and start to live on my own, thats when cooking lessons became a reality.

Of course not every person like cooking but for those who enjoy to explore new foods and have the taste for delicious yummy yummy, this recipe in a must not miss

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Cast Iron Cookware – The Only Way to Cook

November 4, 2017

When a gourmet chef steps into the kitchen to create a masterpiece, there are several elements that come into play to contribute to his ultimate work of art. One of those elements is the equipment he uses and specifically the cookware utilized to prepare his dishes. However, when one thinks of a gourmet chef, cast iron cookware does not come to mind. There is one thing that many food connoisseurs don’t realize: many of the fine dishes they have eaten have been prepared using cast iron pots and pans.

It has been used in cooking for hundreds of years. You can probably recall your grandparents using cast iron frying pans and skillets. Its ability to withstand extreme cooking temperatures makes it a fantastic choice for searing or frying, and its excellent heat distribution and retention makes it perfect for cooking stews and other dishes that require a slow, long cooking process. There are a number of different pieces of cast iron cookware, each serving a special purpose and making cooking a special experience. Types of pots and pans include Dutch ovens, frying pans, deep fryers, woks, flat top grill’s, griddles, and jambalaya plots. Each and every one of these pieces of cookware can find itself in the most elaborate of restaurants, as well as a campsite deep in the Rocky Mountains. But regardless of where it is used, it always gets the job done.

As you begin your quest with this type of cookware, keep in mind that preserving your cookware is very simple but it does require a bit more maintenance than other types of cookware. Because ordinary cookware cleaning techniques require scouring and washing, they are not recommended for a good piece of cast iron cookware. A dishwasher or scouring pad can remove the seasoning on a griddle or Dutch oven. As such, it should not be cleaned like most other cookware. Many who use cast-iron cookware suggest never cleaning cast-iron pans at all, but simply wiping them out after use or washing them with hot water and a stiff brush. Then again, other cast-iron aficionados advocate washing with mild soap and water, and then season the pan by coating it with a thin layer of fat or oil. There’s even a third approach that calls for scrubbing with coarse salt and a paper towel or clean rag. Any of these approaches will work fine as long as your cookware remains well seasoned, coated by oil or fat, and stored in a dry place.

Having and using cast iron cookware will benefit your family for generations to come. Your children and grandchildren will have an opportunity to go down to the creek and enjoy a good fish fry. At home, you most certainly will be able to wake up and enjoy the scent of cooking bacon and brewing coffee. Your life will never be the same once you invest in cast iron cookware.

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