How to Reproduce Pepper Plants from Cuttings

system Chile Gardening Leave a Comment

Q: Hi Dave!I was wondering if I am able to take cuttings from my plants and make clones to produce more peppers? I have a few special plants that I would love to keep going, because I would like to sell some chiles locally. Can you help me?Thank you so much in advance,Cesar A: Hello Cesar:To reproduce pepper plants from cuttings, …

Photo Courtesy of Broilmaster

Winter Smoking: A How-To Guide

Lois Manno Smoking 101 Leave a Comment

    By Mike Stines, Ph.B   Recipes: Smoked Brisket Cajun-Style Roast Chicken Roasted Root Vegetables Roast Pork Sirloin This is Part 1 of a Two-Part Series on Wintertime Outdoor Cooking. Part 2 is here. For those in the northern climes, smoking season ends with the arrival of cold weather. A lot of folks pack up their grills and smokers …

Breast-Side Up or Down?

Jackson Ortega-Scheiner Misc. Leave a Comment

Q:  Dr. BBQ,   I’m planning to smoke cornish hens for Valentine’s Day for my business. How long should I cook them at around 225 and should I cook them breast side up or down? Also, I’ve been smoking whole turkeys for a few years now and my brother-in-law tells me that I should be cooking them breast-side down. I’ve …

buckboard bacon

Buckboard or Pioneer Bacon

Dave DeWitt Leave a Comment

Use a very sharp boning knife and remove the T-shaped bone from the pork shoulder and any extraneous fat (or ask your butcher to do it for you). For this shoulder the trim weight came to about three pounds. Butterfly the shoulder to a three-inch thickness. Apply the cure on all the surfaces of the butterflied pork using 4 1/4 teaspoons per pound of trimmed meat.

Ingredients

1 4 3/4-pound Boston Butt

Curing mixture:
1/2 cup pure Grade B maple syrup
1/4 cup dark brown sugar, packed
1/4 cup (2.5 ounces or 70 grams) coarse kosher salt

2 tablespoons cracked black peppercorns
2 level teaspoons pink salt

Instructions

Place the meat in a non-reactive container or resealable food bag and cure the pork, refrigerated, for eight to 10 days turning the meat every day.

Remove the cured pork and rinse with cold water. Place the meat in a large container and cover with cold water. Refrigerate for one hour. Drain and refill the container with fresh water. Refrigerate for another hour. Drain and pat dry. Place the pork on a cooling rack over a half sheet pan and refrigerate for one day allowing a pellicle to form.

Roll the shoulder into a tight log and secure with butcher’s twine. Rub with coarsely ground black pepper.

Prepare the smoker for 225 degrees F. cooking with apple and hickory wood. Smoke the butt to an internal temperature of 150 degrees F., about three to four hours. Remove the butt from the smoker and let it cool to room temperature. Wrap the bacon with food film and refrigerate overnight.

Slice the bacon to the desired thickness (thinly sliced it will taste like bacon while thicker slices have a ham-like taste). Using a vacuum sealer or several layers of plastic wrap, package the bacon in serving sizes. The bacon will keep, refrigerated, for a week; frozen it will be good for three to four months.

Cooking the bacon is best done in a non-stick skillet over medium heat. Because it is very lean, Buckboard bacon will cook faster than traditional bacon.