Cathryn's Kitchen

WEDNESDAY, 25TH FEBRUARY 2015

Smokin' Pork (Southern Style)

We have got ourselves a new large smoker cabinet and we did this recipe on the weekend

We have got ourselves a new large smoker cabinet and we did this recipe on the weekend.

Firstly we had our own salamis that we smoked using our shaved wood chips, from the wood planks that come out of the wine tanks. The Salami is now ready to use in paellas.

We then did a Smokin' Pork (southern style)
Pork (whatever cut you like and size dependent on how many people the recipe is for)
Smoky Paprika
Cumin
Brown sugar
Garlic
Cayenne pepper/Chilli powder
Salt
Smokey BBQ sauce
Coleslaw
Corn
Sweet Potatoes

Method
Firstly cover the pork with a dry rub blend of, smoky paprika, cumin, brown sugar, garlic, cayenne pepper or chilli powder and salt. Rub all over the pork and let it rest for at least a couple of hours or overnight in the fridge.

Take it out of the fridge an hour before you are going to cook it so it is room temperature. Cook in a moderate oven for half the cooking time (depends on the size and cut of the meat) and then place in the smoker for 40 minutes. If you don't have a smoker complete the cooking in the oven. If you use ribs, cook in the oven for 20 minutes and then 20 minutes in the smoker. If cooking a roast it can take 1-3 hrs in the oven and then 1-2 hrs in the smoker.

We used half oak wood chips and charcoal in the smoker and added whole bulbs of garlic too, cook these until there soft and serve on the side of the pork. Serve with Smokey BBQ sauces, coleslaw, corn and mashed sweet potatoes.

Our Shiraz Malbec goes really well with this Pork dish.

Peaches cooked with jack Daniels whisky!
Peaches
70g Melted Butter
1/3 Brown sugar
¼ of Jack Daniels Whiskey
Ginger nut biscuits
Cream

Method
Cut the peaches in half and place in a greased baking tray. Then make a mixture of 70 grams of melted butter, 1/3 of a cup of brown sugar and a ¼ of a cup of Jack Daniels whisky, pour over the peaches, cover them with foil and bake in the oven until soft.

Take off the foil and crush ginger nut biscuits over the top and cook for a further 10 minutes until slightly toasty. Serve with cream.

Serve this dessert with our Moscato
 





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