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Old 01-07-2011, 07:32 PM   #21
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If you want to try pecan, buy some nuts and save the shells after removing the nut meats. (Or crunch up the nuts and use the meat and shells together.) I put them into a little cast iron container, or into a folded up piece of aluminum foil.

I do that with hickory, too--I have a tree in the back yard, and lots of times I will pick up nuts and hulls rather than cut a branch off. When I do use the wood, I pick a slender, green branch and cut it into short lengths with a pair of loppers.

Probably sacrilegious, huh?
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Old 01-07-2011, 07:35 PM   #22
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If you want to try pecan, buy some nuts and save the shells after removing the nut meats. (Or crunch up the nuts and use the meat and shells together.) I put them into a little cast iron container, or into a folded up piece of aluminum foil.

I do that with hickory, too--I have a tree in the back yard, and lots of times I will pick up nuts and hulls rather than cut a branch off. When I do use the wood, I pick a slender, green branch and cut it into short lengths with a pair of loppers.

Probably sacrilegious, huh?
It was growing there just for you to use it that way. More of a celebration.
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Old 01-07-2011, 08:17 PM   #23
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That's a great idea, sparrowgrass. I never see pecan chips/wood around me and didn't want to online it. Thanks.
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Old 01-11-2011, 09:11 AM   #24
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That's a great idea, sparrowgrass. I never see pecan chips/wood around me and didn't want to online it. Thanks.
Sparrowgrass? It is a relative of asparagus or it is only another name?
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Old 01-28-2011, 09:18 AM   #25
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Two Sundays ago I preped some pork loin for Tasso. I let it cure in the fridge with a spice rub for 7 full days. Last Sunday I hot smoked (350) it using pecan logs in my stick burner. Usually we do Andouille at the same time, but I didn't have a chance to pick up some natural casings.

We had been jonesing for some "Mac and Cheese My Way", a recipe from Jan Birnbaum, that we saw on one of Michael Chiarello's episodes.

Craig
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Old 01-28-2011, 10:01 AM   #26
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Two Sundays ago I preped some pork loin for Tasso. I let it cure in the fridge with a spice rub for 7 full days. Last Sunday I hot smoked (350) it using pecan logs in my stick burner. Usually we do Andouille at the same time, but I didn't have a chance to pick up some natural casings.

We had been jonesing for some "Mac and Cheese My Way", a recipe from Jan Birnbaum, that we saw on one of Michael Chiarello's episodes.

Craig
Do you have a link?
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Old 01-28-2011, 10:08 AM   #27
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Do you have a link?
How about this.

Macaroni and Cheese My Way Recipe courtesy Jan Birnbaum
Show: Easy Entertaining with Michael Chiarello
Episode: Pot luck Challenge





18 pieces extra-large shell pasta
2 tablespoons extra-virgin olive oil
1 cup tasso ham or bacon
5 large shallots, minced
1 clove garlic, mined
1 1/2 tablespoons all-purpose flour
1 cup white wine
2 cups cream
1 cup grated fontina
1/2 cup grated sharp Cheddar
2 tablespoons grated Parmesan
18 medium to large shrimp, peeled and deveined
2 cups gently packed spinach
Kosher salt and ground white pepper
Hot pepper sauce, to taste (recommended: Tabasco)
1/2 cup bread crumbs
1/4 cup chopped Italian parsley leaves
Preheat broiler.
Bring a large post of water to a rolling boil, add pasta shells and cook al dente, according to package instructions.
Meanwhile, in a large skillet, add the olive oil and tasso or bacon, cook until just crisp,
then add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine, reduce until almost dry. Add the cream, bring to a simmer until the sauce coats the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir in the cheeses, shrimp and spinach. Gently stir until cheese is melted, spinach is wilted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste. Season with hot sauce, to taste.
Drain the pasta, making sure to shake all of the water off and out of the shells.
In a large ovenproof baking dish, place drained shells. Add the cheese and shrimp mixture and gently fold into the pasta. Sprinkle with the bread crumbs and chopped parsley. Place under the broiler until the breadcrumbs are toasted about 2 to 3 minutes.

You owe me a sack of crawfish! J/K

Craig
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Old 01-28-2011, 10:43 AM   #28
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This is a normal load for the cooker when we do Andouille and Tasso. The butts are just fillers.



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Old 01-13-2012, 12:53 PM   #29
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Well, the weather is warm and lovely for today, so I'm going to smoke a salmon. Anyone else smoking today?
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Old 01-13-2012, 01:33 PM   #30
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[FONT=Comic Sans MS]Oh lord. I may need to retitle this one. I'll see how many spammer hits we get with this title though.
As in "What's in your Smoker?"?

I'll be smoking something over the weekend, don't know what. I'll check the market ads and see what smokeable items are on sale....lol...
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