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Some of our favorite recipes

Smoked Salmon

2 lb of salmon (skinned)

1 cup of dark rum 

1 cup brown sugar

1/2 cup salt

1 heaping tablespoon of pepper

Apple or Cherry wood chips

 

Lay the salmon in a 11 X 9 glass dish, add the dark rum, cover with plastic wrap and place in the refrigerator for 15 minutes.

In a mixing bowl, combine the brown sugar, salt and pepper,  mix well by hand.

Remove the salmon from the dish, discard the rum.  Pat the salmon dry with a paper towel.  

Take a 1/3 of the dry mixture and layer the bottom of the glass dish, lay the salmon down on top.   Then take the remaining dry mix and cover the rest of salmon.  Pat the mix in lightly by hand.   Cover with some plastic wrap and place in the refrigerator for 4 hours.

At the 3 1/2 hour mark, start getting the charcoal smoker ready.  Get the temperature up to 275, for now.

At the 4 hour mark, remove the salmon from the refrigerator.   (notice all the water that the dry mix removed from salmon)  Rinse off the salmon and get ready to transfer to the smoker.

Add a couple handful of wood chips to your hot charcoal, and adjust your smoker so that the temperature is around 225

Place the salmon in the smoker for 20 minutes.   Remove and enjoy!

 

 

Shiner Bock Rib Eye

6 rib eye steaks about 14oz each

1 12oz Shiner Bock

2 tablespoons of chopped garlic

2 tablespoons of red onion, diced fine

2 tablespoons of Worcestershire sauce

5 shakes of Tabasco sauce

Juice of 2 limes

1/4 cup brown sugar, packed

1 tablespoon coarse brown mustard

2 tablespoons olive oil

2 teaspoons salt

 

Combine all ingredients, except salt.   Poor mixture over steaks (a large zip-lock works well).   Let marinate for at least 4 hours.

Cook the steaks over medium-high about 3 1/2  minutes a side, for medium rare.

Season with salt to taste after cooking

 

 

Debbie’s HOT Crackers

1 1/4 cup of vegetable oil

1 (1 ounce) package ranch dressing mix

3 tablespoons red pepper flakes

1 (16 ounce) box saltine crackers

1 tablespoon cayenne pepper

 

Because is can double as storage, use a large tupperware like container.  Add the oil, ranch dressing mix, red pepper flakes, cayenne pepper,  and crackers.   Stir very gently with a large plastic spoon for about 30 minutes.  Let stand for about a minute, and then stir again.   Do this for about 15 minutes.   (note:  when you finish eating the crackers, save the crumbs in a zip-lock bag, the are great to use on salads, like croutons. )

 

 

 

 

 

Cook em’ Horns !