Kat's Recipe Box

Alright, I jumped on the bandwagon and bought into the hype ! Yes it’s as good as everyone says, and being on the Atkins Diet, it’s the perfect snack for me. Just in case you have been living under a rock for the past few days, check out BBQAddicts.com for the recipe. I smoked mine with Alder wood which gives a sweet flavor. And if you notice from the pictures, I made one a little spicier with the addition of some Jalapeno Peppers chopped and mixed in the sausage. I used a digital thermometer and it took about 2.5 hours in a 225 Degree F. smoker. The family loved it and I think it’s just as good cold, as warm. This morning we made our Sunday Omlettes and I took the sliced Bacon Explosion and warmed them in the pan, for a special breakfast treat.

Now for the experimenting !!! How about blue cheese in the middle? Or maybe replacing the sausage with some salmon? I guess the sky is the limit.

Here is to the bacon weave, a great way to encase anything in a heart stoppingly good blanket of goodness !

Ok Barb, here it is…Kevin’s salmon dip…enjoy! Let me know how you do.

Smoked salmon
½ cup mayo
1 celery stalk
8 oz. cream cheese
1 onion, chopped
Let cream cheese come to room temperature and cream. Add salmon, onion, celery and mayo and mix well. Serve with your favorite crackers.

This recipe is loosely based on Alton Brown’s rib recipe located here. Anyone who knows me, knows I love ribs and Alton Brown. If you have never watched Good Eats, you are missing an educational, funny show that will feed your need for the science behind cooking.

Ingredients:

Pork Ribs

Dry Rub:

1/2 cup Brown Sugar

1 Teaspoon of garlic salt

2 teaspoons of Cajun Seasoning (I like it spicy)

Braising Liquid:

1 can or bottle of your favorite beer.

2 tablespoons of vinegar

2 tablespoons of Worcestershire Sauce

Prepare the dry rub by combining all ingredients in a bowl and mixing thoroughly. Place the ribs in a glass casserole dish and coat liberally with the dry rub. Cover dish with plastic wrap and refrigerate overnight.

The day of cooking, prepare an aluminum foil pouch that will hold the ribs and the braising liquid. I usually double wrap and leave one end open to fill with the liquid.

Preheat your oven to 250 degrees F. Close off the open end of the foil and cook in oven for 2 hours. This slow cooking will break down the ribs and make them almost fall off the bone.

Remove the ribs from the foil, coat with your favorite barbeque sauce and finish off on your gas grill. This will give a nice crust on the outside and a tender interior.

Alternative Ending: Alton likes to take the braising liquid and reduce it on the stove top to produce a super sticky and very tasty glaze for the ribs. I have done this and it’s good, but I am lazy and like the ease of using bottled sauce to finish off the ribs.

Make it your own…

Try wine or soda instead of beer for the braizing liquid. Also you may want to work in your favorite herbs and spices into the dry rub.

A family favorite Kevin made for Thanksgiving this year.

Ingredients:

1 bottle of Horseradish Sauce

Zatarain’s Creole Seasoning

2 Salmon Fillets

2 lemons

Directions:

Place salmon in glass cassarole dish and coat liberally with creole seasoning. Cover salmon with a thick layer of the horseradish sauce and sliced lemons Cover dish with plastic wrap and place in fridge overnight to marinade.

Fire up your favorite smoker, I use a charcoal fired Weber unit. I usually use hickory or mesquite wood chips soaked in water for about 1/2 hour. If you are in a pinch and can’t find wood chips, some stores are now carrying the charcoal with wood chips already mixed in with the briquets.

For ultimate flavor leave the horseradish on the salmon while you smoke it, the flavor enters the horseradish and just adds to the dish. If you don’t like your food spicy, then remove the horseradish before you smoke.

Smoke salmon for 2 – 4 hours at low temp (150 – 200 degrees F)

Plate and serve with crackers, cheese or whatever floats your boat.