Gourmet's Hog (corn dog variation)

Me and my friend from the http://chroniquedunmangeur.blogspot.com/ were talking about the best food for an October fest. (or simply munchies after a night out...) and we came up with this idea. Use the best sausages we know, wrap it in bacon and dip into beer batter before deep frying it!

this is what it look like after the deep frying part... sorry for the crappy picture, it was taken with my old BB curve... we've served it with sauerkraut and a dijon dip.

Preparation: 15 min
Pickling: none
Cooking: 30 min
Resting:none


Ingredients and accessories:

1. Your favorite cheese stuffed sausage we use William Suisse from http://www.williamjwalter.com/
2. Bacon
3. Beer batter (you can use my recipe of beer bread (no fat or butter this time) and add more beer to the mix!)
4. Large flat wood stick (optional)

Preparation:

1. Wrap the sausage in 2 or 3 slice of bacon (make sure to put the extremities of the slices beneath)
2. Grill it in a kamado or BBQ around 400F until bacon cooked. (start the fryer and prepare the beer batter)
3. Dip in the beer batter you made during the grilling time (with or without a stick)
4. Deep fry until light brown.

BBQ Bacon Beer Bread

This is one of the best BBQ side I have taste so far. It goes well with almost anything because there's so many variation that could be made. Might as well warn you immediatly, this is not healthy food...! It goes well with wings, pulled pork etc. Fantastic finger food when watching the game!

Preparation: 10 min
Pickling: none
Brining: none
Cooking: 1 hour
Resting: 15 min

Ingredients and accessories:

1. 3 cup of sift flour
2. 1/4 cup of sugar
3. 1 tea spoon of salt
4. 3 tea spoon of baking powder
5. 1/2 cup of melted bacon fat (or salted butter)
6. 1 beer (Hello variety!)

Preparation:

1. Mix all dry ingredients
2. Add beer and mix
3. Put into a greased loaf pan
4. Pour melted bacon fat on top
5. Bake in a Kamado (or any other BBQ) indirect heat 375 F for one hour
6. Let it rest 15 minutes before serving

Notes: For a softer crust incorporate bacon fat in the mix instead of pouring it on top. Try it with different beer, or insted of bacon fat, use drippings from what you are already cooking in the BBQ! this recipe is almost infinite!

Smoked pulled pork in a Kamado

Preparation: 10 min
Pickling: 24 hours
Brining : none
Cooking: about 8 hours
Resting: 45 min

Ingredients and accessories:

1. 1 porc shoulder without the bone. "Boston Butt"
2. 6 feet of butcher string
3. favorite dry rub
4. 2 liters of Dr Pepper (or any other soft drink)
5. olive oil
6. drip pan
7. 3-4 chunks of apple wood

Preparation

• Remove excess fat, leave no more than 1/8 of an inch.
• Rince and pat dry
• Cover in olive oil
• Rub in a generous quantity of dry rub
• Tie it in a compact form with the butcher string.
• Wrap with plastic film and put it in the fridge for 24 hours

Smoking

• Remove the pork from the fridge and let it rest for at least an hour to get to room temp.
• Start the fire in your Kamado (or your smoker) and set it for indirect heat (225-250 F)
• Fill the drip pan up to 3/4 onf an inch from the top with Dr Pepper.
• Add a wood chunk and place the pork direcly on the grill.
• Smoke it until it reach 195 F adding 1 wood chunk every 2 hours.
• Once 195 F reach, wrap in aluminum foil and wrap in a towel for 45 min. (maybe use the dripping to make a BBQ sauce during that time!)
• Pull the "butt" apart with a large fork or "bear claws" and served the way you want.

Notes: I serve it on bread with sauerkraut and a BBQ sauce made with the drippings. enjoy and feel free to comment

BBQ sauce with drippings and Jack Daniels

This sauce is perfect with pork and it's easy to do. Because it's made with the drippings, it's naturally matches with your pork recipe.

Preparation: 45 min
pickling: none
brining: none
cooking: for reducing only
resting: none

Ingredients:

1. Drippings
2. Heinz Ketchup
3. 1 minced onion
4. apple cider vinegar
5. Jack Daniels
6. Cumin
7. brown sugar

Preparation:

• In a pan, add the drippings, onion and a pinch of cumin.
• Add the ketchup until desired thickness.
• Add apple cider vinegar to taste.
• Add Jack Daniels to taste.
• Add brown sugar to taste.
• Bring to boil medium/low heat and let reduce.

Notes:

I know there's not a lot of quantities written but I truly believe that it's all a question of taste. Sample it frequently and add ingredients only in small amout at a time!

English

Due to the numbers of people outside Quebec who's viewing this site, all my next post will be in english. Please understand that my english is not perfect. (my french was not better anyway...!)

Sauce BBQ au "drippings" et Jack Daniels .

Cette sauce BBQ est parfaite pour le porc et facile à faire. Comme elle est faites avec le jus de cuisson, elle s'harmonise naturellement avec votre recette!

Préparation: 45 minutes
Marinage: aucun
Saumurage: aucun
Cuisson: Pour faire réduire
Période de repos: aucun


Ingrédients:

1. jus de cuissons (drippings)
2. Ketchup (Heinz de préférence)
3. 1 oignon émincé
4. vinaigre de cidre
5. Jack Daniels
6. Cumin
7. cassonade (ou mélasse, sucre brun, etc)

Préparation:

• Dans une casserole, mettre le jus de cuisson, l'oignon émincer et une pincer de Cumin.
• Ajoutez du Ketchup jusqu'à consistance désirer.
• Ajoutez le vinaigre de cidre. (au goût)
• Ajoutez le Jack Daniels. (au goût)
• Portez à ébulition à feu doux et faire réduire.
• Ajoutez de la cassonade au besoin.

Notes:

Je sais qu'il n'y a pas beaucoup de quantité d'indiqué, mais je crois sincèrement que tout est une question de goût. Goutez régulièrement et rajouter au besoin. N'oubliez pas qu'il est possible de rajouter d'un ingrédient mais impossible d'en enlever!

épaule de porc fumée au kamado.

Préparation: 10 minutes
Marinage: 24 heures
Saumurage: aucun
Cuisson: environ 8 heures
Période de repos: 45 minutes

Ingrédients et accessoirs:

1. épaule de porc désossée
2. ficelle de boucher
3. "dry rub" au choix
4. 2 litres de Dr Pepper (ou de tout autre boisson gazeuse)
5. huile d'olive
6. "drip pan"
7. morceaux de pommier (ou copeaux)

Préparation:

• Enlever le surplus de graisse de l'épaule, n'en laisser qu'une couche d'au maximum 1/8 de pouce.
• badigeonner d'huile l'épaule
• bien frotter  (masser) les épices (dry rub) sur toutes les surfaces.
• ficeller fermement
• couvrir de pelicule cellophane et laisser au frigo 24 heure.

Cuisson:

• sortir l'épaule du frigo 1 heure avant la cuisson pour lui faire atteidre la température de la pièce.
• préparez le kamado (ou le fumoir) pour une cuisson à chaleur indirecte (225F-250 F)
• versez le Dr Pepper dans la "dripping pan" jusqu'au 3/4.
• ajoutez les morceaux de pommiers sur les charbons
• placez l'épaule directement sur la grille et faire cuire jusqu'à ce que l'épaule soit à 195 F
• retirez l'épaule du kamado et envelopper de papier aluminium pour 45 minutes. (profitez de ce temps pour confectionner une sauce BBQ avec les "drippings"!)
• effilochez et servir!