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I remember when I was a kid visiting a lady who lived on a farm in Kentucky....she had a smoke house out back in which she smoked hams and bacon etc over hickory......the smell was wonderful. From what I remember the smoke house wasnt much bigger than a good sized out house. I think that process took weeks or months.....maybe I misunderstood but.I know it wasnt the same as a Bar B Q
Supper hasnt formed in my mind...
Elston, this is a little late, but I was just reading over the day's posts.
Most smokehouses that we remember as kids were not just smokers, but also a storehouse for the smoked meats.
Smoking is done at about 170° - 180° and takes a couple of days for a large ham leg. The rest of the time it hangs in the smokehouse, away from the direct heat, for storage. Usually a farmer or whoever would salt cure or brine cure the meat first and then smoke for flavor. Different woods add different flavors and strength to the meat.
My brother still smokes his own ham - and poultry and fish, too. It is wonderful smoked. Most of the time he uses oak, but does throw in apple tree chips, hickory, others for different flavors. You might want to try it with one of the portable smokers that you can now buy online.
I will definitely be trying your chimi recipe amber! much better than deep frying it
tonight the bf made a jambalaya with shrimp and sausage that was so good! definitely a keeper!
denise, glad the bruschetta chicken from kraft is good because that's what we already had planned for tomorrow's dinner! i want to try the banana cream pie cheesecake recipe in therw too
lacey, the chicken recipe you posted is a must try too. thanks!!
I will definitely be trying your chimi recipe amber! much better than deep frying it
tonight the bf made a jambalaya with shrimp and sausage that was so good! definitely a keeper!
denise, glad the bruschetta chicken from kraft is good because that's what we already had planned for tomorrow's dinner! i want to try the banana cream pie cheesecake recipe in therw too
lacey, the chicken recipe you posted is a must try too. thanks!!
I'd suggest keeping 'em both - good jambalaya recipes are highly prized commodities, and a significant other who knows how to make a good jambalaya is even better (says the woman who married just such a fellow 28 years ago)!
Amber, I really like your chimichanga recipe. The one thing that I dislike about chimis is the fact that they're deep-fried, and getting it crispy in the oven instead sounds like a perfect solution. Thanks so much for sharing!
I logged onto this thread early this AM and since then, haven't been able to stop thinking of food. Not having anything particular I had to do today, made things even worse.
So.... I rummaged around the pantry and the freezer. What else?
The first thing I did was make Gem's Creeping Crust Cobbler, with cherry pie filling. OMG, it was sooooo easy and is to die for. It's a good thing this recipe makes a 9 x 12 dish full. Anything smaller and there wouldn't have been anything left by the time dinner came around. Thank you so much Gem!
I defrosted chicken and made chicken noodle soup. (I love the way it makes the house smell.) I took most of the cooked chicken and stole a little bit of the soup and carrots, and made chicken and rice. I put that all away for later this week, probably tomorrow night (Wednesday) and again on Friday.
Tonight I broiled the rib lamb chops I was going to make last night, since they were defrosted, and served them with sides of fresh, sweet, white corn on the cob and broccoli crowns.
I only have to plan dinner for Thursday night now. Yippee!! Oh yeah, and make another dessert. Gem's cobbler is GONE!
Chee Dee, Did you do any variation on the cobbler ? How much sugar, how much butter did you use? I want to give it a try. We finished the cheese cake last night. That recipe is delicious too!
Chee Dee, Did you do any variation on the cobbler ? How much sugar, how much butter did you use? I want to give it a try. We finished the cheese cake last night. That recipe is delicious too!
Desserts are not my specialty, so I didn't want to tinker with it until I tried it first.
I used 1.5 sticks of butter and the full 2 cups of sugar, along with one can of cherry pie filling. Next time I am going to try adding more pie filling (maybe 1.5 cans?), because I want to see if I could get it a little more fruity, however, it was fabulous just the way it was! After slopping it all together, it's pretty amazing how the topping rises and sucks up all of that butter from the bottom.
At dinner time I served it warm, with a scoop of vanilla ice cream and some real whipped cream. OMG, even after eating all that yesterday I am ready for more.
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Not having anything particular I had to do today, made things even worse.
