||[Sep. 16th, 2008|07:21 pm]
One of the great things about smoking food is that it can be used to make even more yummy stuff.|
A couple of weeks ago, I rant the smoker for a day and smoked a couple of locally-grown pork butts, some kielbasa, and some potatoes. I started with some lump charcoal, but 99% of the fire came from cherry wood recently pruned from a tree that took damage during a storm. Frankly, I over-smoked the pork, and the potatoes, originally intended for smoked mashed potatoes, didn't make very good mashed potatoes. It doesn't matter.
So, I cut the crust off the excellent, fragrant, wonderful pork, and saved it. The pork, which I treated with a bit of vinegar to approximate a Carolina bbq, goes great with just a bit of sauce, a bun, and something cold to wash it down with. From the kielbasa and potatoes, some onions, shallot, garlic, and chicken stock, as well as some of the pork, I made a stew. It was very, very good, and would be missed.
I say would be, but I have plenty of leftover pork and kielbasa to make more. :)
That will probably be next week, though, as right now, most likely to the future regret on the part of my office mates, I'm eating some beans. Navy beans, to be specific, cooked with maple syrup, honey, the bones from the smoked pork, a bunch of bacon, and some of the aforementioned pork butt crust.
Best. Beans. Ever. And I'd guess I've got about a gallon and a quarter of them. Sweet, spicy, smokey, and with an almost perfect texture (ok, they're just a tad softer than I like them.)
There's plenty where that came from, too. I've got a gallon freezer bag half-full of rind, bones, and other trimmings. And, of course, if I run out, I can always fire up the smoker again.