Winter Smoking A How-to Guide

Smoked Brisket

Mark Masker General, Recipes Leave a Comment

A whole beef brisket – the point and the flat – is a large piece of meat usually weighing eight to 16 pounds that can take 12 to 20 hours to cook. By using the flat instead of an entire brisket the cooking time is greatly reduced, making it a good choice for winter cooking. (This recipe does require advance preparation.)

gulash

Goulash Soup

Mark Masker General, Recipes Leave a Comment

Originally from Central Europe, goulash soup is so tasty that its popularity has spread northward to the eastern Baltic region, too. Today you’ll often find it on menus in Germany, Poland, and the three Baltic States. As with other tangy soups in this region, Hungarian paprika is the spice that gives goulash soup its kick.

Spicy Beet Borscht

Spicy Beet Borscht

Mark Masker General, Recipes Leave a Comment

Borscht is another Ukrainian soup whose popularity long ago spread to the eastern Baltic countries, especially Russia where it’s now considered a national dish. Although borscht is usually not a hot-peppery soup, I’ve eaten some surprisingly spicy versions of it on my travels in Russia and Eastern Europe.