Pigin' Out
Some family recipes:
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Papa's Jerky
-lean red meat (venison or beef)
-Dale's Steak Seasoning (diluted 1:3 with water)
-Mrs. Dash, Original Blend or Extra-Spicy Blend (depending on taste)
1) Trim any fat and connective tissue from the meat and slice into 1/4 inch or smaller strips.
2) Place prepared meat strips, one layer at a time, into sealable container. With each layer, spoon some of the Dale's/water mix over it and sprinkle with Mrs. Dash. Then place the next layer on, and repeat. After you've layered-up all the meat, carefully pour in some more of the Dale's/water mix up to the top layer of meat.
3) Close the container and put it in the fridge overnight.
4) If you have a dehydrator, put the meat in there until it's done. If you don't, meat can be jerkyed in an oven on 200 degrees (it's kinda messy, use a drip pan). Either method takes several hours. Bear in mind that jerky is DRYED, not COOKED. When you eat jerky, you're eating raw meat.
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Uncle Rick's Backstrap Rolls
-whole venison tenderloin
-bacon
-Dale's Steak Seasoning
-Cavender's All Purpose Greek Seasoning (A Tantalizing Taste Treat, An Ancient Greek Formula from Harrison, Arkansas)
-toothpicks soaked in Dale's Seasoning
1) Slice the loin length-wise (with the grain) 3/8 inch thickness. Try to cut it so that the best of these pieces are about 8 inches long and 1 1/2 inches wide, but don't worry too much; use the shorter pieces as well.
2) Lay these slices on a plate and dribble some Dale's on 'em and sprinkle with the Cavender's.
3) Place a strip of bacon on top of each strip.
4) Beginning at the end of each strip, carefully roll into a spiral. Use a couple of toothpicks to hold the roll together.
5) Grill 'em or smoke 'em.
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Camphouse Potatoes
-potatoes, sliced 1/4", not peeled
-onions, sliced 1/4"
-dry seasoning to taste
-vegetable spray (Pam, etc.), margarine, or butter
-heavy duty aluminum foil
1) Lay out a big sheet of the foil. Lubricate it well.
2) Arrange a layer of onion slices. Lubricate it, then sprinkle it.
3) Lay on a layer of potatoes. Do the same.
4) Alternate these layers up to about two or three inches. Put a lot of lubrication on top of the top layer.
5) Cover with another sheet of foil and crimp the edges closed. Do not vent.
6) Put 'em on the grill (turn often), put 'em in the oven (375 for 1 1/2 hours), or put 'em in the smoker.
7) For variety: add alternate layers of peeled acorn squash or rutabagos.
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Micro-roasted Garlic
-4 or 5 bulbs (not cloves) garlic
-1/3 cup chicken broth
-2 tablespoons olive oil
-fresh parsley, cut up
1) Remove only the loosest of the outer layers of skin of the garlic bulbs. Do not separate cloves. Clip off just a little of the top of each bulb's head. Place in a microwave-safe glass dish.
2) Saute the parsley in the olive oil (or butter). Mix in the broth.
3) Pour over the garlic. Cover the dish tightly with plastic wrap.
4) Cook on high for 5 to 7 minutes. Remove from microwave and let stand for 10 minutes.
5) For a HOT variety: add some whole fresh peppers in 1).
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Sixstring's Smoked Cabbage
-one whole cabbage
-3/4 stick butter or margarine
-2 beef bullion cubes
-vegetable spray (Pam, etc.)
-black pepper
-heavy duty aluminum foil
1) Remove outer leaves of the cabbage. Turn it over and core it out, from the stem end, making a hole about big enough for the butter.
2) Place one bullion cube into the hole. Poke in half of the butter. Put in the other bullion cube, then the rest of the butter. Keep the cabbage upside-down from now on.
3) Spray the outside of it with Pam and shake some pepper on it.
4) Wrap it tightly with foil and poke a few holes here and there in the foil. Shape a skirt of foil around the bottom so that the cabbage can sit upside-down in the smoker without rolling over. Or figure out a way to prop it up, with the hole-part on top.
5) Smoke it for three or four hours.
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