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Archive for the ‘turkey’ Category

Longtime readers may remember that I restrain myself from eating fresh tomatoes out of season. Nothing compares to a homegrown summer tomato, in an heirloom variety that may not ship well but tastes delicious on your table. For those beauties, I like the simplest preparation, such as slices on my dinner plate with a little salt and pepper. If the tomatoes are really good, come morning I still want more. That’s when I make a fried egg and tomato sandwich, with or without (turkey Canadian) bacon. Butter some good bread and then toast it while you slice the tomatoes and lightly fry an egg. I like mine open-faced and over easy.

This is really my sandwich, straight out of the camera, no retouching or boosting the color.

That’s a classic brandywine tomato, by the way, plus a country egg, of course.  If you don’t like yours runny, break the yolk in the pan and cook it a bit more.  It’s tasty that way too!

What’s your favorite simple summer breakfast?

Copyright 2011 Ozarkhomesteader.

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A few weeks ago I had a chance to meet part of my Thanksgiving or Christmas dinner.  I don’t want to offend the vegetarians, but this picture very well may include that bird.  I snapped a shot of these birds at Falling Sky Farm, now of Chime, Arkansas.  Mr. Homesteader was so impressed with the operations that for a week afterwards, no one could say chicken without him launching into an explanation of Falling Sky Farm’s operations and attributes.  The things that make Falling Sky Farm stand out include the freshness of the graze, the complete lack of odor, and the cleanliness.  Falling Sky Farm, naturally producing healthier food, stands in stark contrast to the factory farms that resulted in the recall of billions of eggs.

All of the animals at Falling Sky Farm graze on pasture.  What is most remarkable is that they get moved to fresh pasture either once or twice a day, depending on the animal.  Look at how rich this light grazing technique leaves the pasture, even after Arkansas’s extraordinarily hot summer and drought.

Frequent moving of the animals lets the manure composts easily on its own, in place, never leaving a strong smell like you find on factory farms.  The lack of concentrated manure also means that flies aren’t attracted in large numbers. With this system, animals never rest in their own waste, reducing disease.  Here you can see the chicken “tractors” in the distance and the rectangles indicating where they were in the past few days.

overlooking the chicken "tractors"

Pasture raising also eliminates bad bacteria from animals’ guts; the bacteria just don’t grow on pasture feed.  Finally, pasture raising increases the good Omega-3 fatty acids, helping you balance out the cholesterol that can come with eating animal products.  This hen promises she’ll produce better eggs!

Happy Laying Hen

As Congress debates a new food safety law, the Senate concluded that small farms with less than $500k in annual business that direct market within 275 miles of the farm should be exempt from tighter regulation unless they’re found guilty of distributing tainted food.  I think the amendment exempting small farms makes sense both for supporting local, diverse food sources and for saving tax payers’ money.  Well-run small farms are naturally healthier.

Have recent food recalls changed the food that you buy and how you shop and eat?

(edited Nov. 19, after the Senate included the exemption.)

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Every year now it seems that newspapers, food blogs, and radio shows debate the merits of turkey or sides as the highlight of Thanksgiving dinner.  Personally, I’m all about the dressing–cornbread stuffing baked in a separate pan for those of you who don’t have Southern roots.  I’ll never forget the year that my sister, accompanied by my mother, ended up in the emergency room the night before Thanksgiving.  The task of making the cornbread for the dressing fell to my father.  He made the mistake of picking a sweet cornbread recipe and using that cornbread for the dressing.  It’s the only year that I didn’t pig out on the dressing.  Needless to say, it was genuinely disgusting.  (Sorry, Dad!)  That dressing is part of family legend.  So is our regular recipe, anchoring us to our ancestors like Americans’ gastronomy nationwide reflect their origins.

As I’ve moved around the country, I’ve discovered that asking the simple question “Dressing or stuffing?” can place a person’s ancestors faster than any other question.  If you want to get more specific within the South, you have to ask more detailed questions about the recipe.  For example, the Georgia dressing recipe that I grew up with included the traditional cornbread as well as a sage stuffing mix, celery, onions, broth, and eggs.  The result was a mixture as solid as canned cranberry jelly.  We could cut it into neat slices.  (I use an all-scratch method now that stays fluffier, and I like it much better, but don’t tell Mom.)    Mr. Homesteader grew up in south Arkansas, and his dressing recipe included chopped boiled eggs.  Those chopped boiled eggs seem pretty consistent across the flatlands of the state and can mark a delta Arkansan faster than any accent.  Newer recipes that are tasty include squash dressing.

I confess to an endless fascination with dressing and stuffing recipes.  I’ve always wanted to compile a catalog of regional variations.  Will you help me to start that catalog?  You can build the recipe catalog one of two ways.  For both cases, you’ll need to answer the following questions.  You can answer directly on the blog, but if you prefer not to tie your ancestry to your regular name here, you can send answers to my email (Ozarkhomesteader AT yahoo DOT com), and I’ll remove names before I post them under anonymous listings.  (And, yes, I’ll preserve your privacy and not share your information with anyone else.)  You may also email photographs in jpg format to that address, and I’ll upload them with this post.  Folks from outside the US are welcome to join in too!

1.  What’s the recipe?  This can be a precise recipe or a vague one, but it needs to include the key components (like boiled eggs, chiles, giblets, fruit, nuts).

2.  What consistency does the product have?  Can you slice it?  Do you spoon it?  Is it fluffy?  Can you see discrete pieces of bread?

3.  What do you call it?

4.  What place do you call home, as in where you learned the recipe?

5.  What is your primary regional and/or state influence in cooking?  For most people, we’re talking about where your mother and grandmother(s) originated.

6.  Do you have any relatives who aren’t from that region?  If so, from where are they?

7.  How long have you used this recipe?

I hope you like mapping food history as much as I do!  Join the fun, and spread the word so that we can get a good sample here.  Remember to include your food origins location!

Update, November 23, 2011:  Please continue to submit your recipes and memories of dressing and stuffing at your house for Thanksgiving.  We’ve still got lots of the country to cover!

Copyright 2010 Ozarkhomesteader.

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When doctors and nutritionists point to the healthiness of the “Mediterranean diet,” too many people think, “Oh, I can eat lasagna loaded with cheese and meat and be healthy.”  I do believe that there are times for lasagna, but I know that even made with whole grains and organic products or even spinach that it’s still not health food.  Still, people from the Mediterranean do know how to eat to live.  To celebrate the start of fall, we had a great Italian soup made with fresh garden ingredients:  minestrone.  I served it with crostini with pesto and garnished it with some petite Italian turkey meatballs, but you could leave those out and go entirely vegetarian instead.

Minestrone is health in a bowl if you make it properly.  I started by cooking some navy beans with garlic and a parmesan rind until the beans were al dente.

trombetta squash

  • 1-2 cups cannellini or navy beans, cooked
  • 1/2-1 sweet onion, diced
  • 1 carrot, diced
  • 1 stalk celery, minced
  • 1-2 cloves minced garlic
  • 2-4 cups fresh, seeded tomatoes (retain and use juice) or diced canned tomatoes
  • 1 small zucchini, cut into chunks
  • 1-2 cups chicken stock or vegetable broth

Cannellini beans are more traditional, but the navy beans substitute just fine.  You can easily find canned cannellini beans too.  My next step was to sauté a small diced onion while I diced a carrot and minced a stalk of celery.  Then I sautéed the carrot and celery alongside the onion.  As the trio begin to cook, add a clove of minced garlic.  Next add 2-4 cups fresh or  quality canned, chopped tomatoes, seeded but with juice retained and added to the soup.  If you have any good zucchini, as we did, cut it into chunks and toss it in.  Add back in the beans with any remaining cooking liquid.  Add up to 2 cups chicken stock or vegetable broth.  Simmer over low heat until the vegetables are tender, about 20-30 minutes.

I served petite turkey meatballs on top of the minestrone.

  • 1/4 cup minced onion
  • olive oil
  • 1 clove garlic, minced
  • 2 teaspoons dried Italian herbs (oregano, rosemary, basil)
  • 1 teaspoon crushed fennel seed
  • pinch crushed red pepper
  • pinch salt
  • 1/3 pound ground turkey (or lamb, beef, or chicken)
  • 2-4 tablespoons whole-grain bread crumbs
  • splash of broth sufficient for forming meatballs

I minced 1/4 cup onion and sautéed it in olive oil until the onion took on a little color.  I added a clove of minced garlic just long enough for the garlic to get the harsh flavor out.  Then I mixed the onion and garlic with about 2 teaspoons of dried Italian herbs (rosemary, oregano, basil), about a teaspoon of crushed fennel seed, a pinch each of crushed red pepper and salt, and 1/3 pound ground turkey.  Add 2 tablespoons to 1/4 cup whole-grain bread crumbs.  Mix and add a splash of minestrone broth or chicken broth.  Using a teaspoon or small cookie scoop, form petite meatballs and cook in olive oil over medium heat, turning to brown all sides.

Minestrone

Serve minestrone in a broad bowl, placing meatballs on top, and garnish with fresh grated parmesan cheese and chiffonaded fresh basil.  Add whole-grain crostini to work with the beans to increase the protein.

Fall makes me crave warm, healthy soups.  Do you crave soup as temperatures drop?  What’s your family’s favorite fall soup?

Copyright 2010 Ozark Homesteader.

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I started our summer squash late this year, but we’ve still ended up with bushels of it.  Last year I posted about summer supper squash pancakes, and earlier this year I offered a can-less version of squash casserole.  Of course, you can always sauté squash with onions, but why not go a little crazy and come up with a few more variations?

Earlier this week we had squash roasted with sweet onions, pimento pepper, a little chile pepper, and strips of turkey ham.  The recipe is simple; just cut the onions into chunky slices (half the onion and then quarter and separate into leaves), toss with a little oil, and give them a head start them roasting at 400 degrees F while you cut the squash into nice chunks, the pepper into dice or slivers, and the ham into strips.  Once everything else is prepped, toss it in with the onion, season to taste, and roast for about twenty minutes more.  You can sprinkle fresh, chiffonaded basil or another fresh snipped herb across the top.  I served ours as a side dish with spinach oyster soup, balsamic fig and bleu cheese salad, and crusty grilled bread.  My husband said he could easily enjoy the squash dish as the whole meal. Of course, this squash dish with that characteristic Southern drawl used a lot of squash, but I still had a lot more.

What to do?  How about squash stir-fried with Asian flavors?  This dish is still based on onions and squash, but it’s definitely different from traditional Southern squash.  Begin by slicing a sweet onion into thin slices.  Stir-fry the onions in a blend of walnut oil, peanut oil, or vegetable oil and a tablespoon or two of toasted sesame oil.  While the onions fry, cut your squash into chunks and sliver some crystalized ginger (yes, the candy ginger!), about two whole pieces per small squash (yielding a couple of tablespoons or three of slivered crystalized ginger).  Add the squash and crystalized ginger slivers to the stir-fry along with a splash of good soy sauce and, if you want, a splash of hoisin sauce.  Sit fry until a few pieces of the squash start get brown goodness.  I served our Asian-flavored squash with citrus-glazed broccoli and ginger-sesame salmon.  

What’s next?  I’m thinking squash with scallops and grits and perhaps some yellow squash muffins on the side, with cheese to make them a savory addition to supper.  I’m also planning on trying the squash relish that reader Regina posted for me in the comments of this squash post.  And this fall without a doubt I’ll be making some squash dressing to go with chicken or turkey.

How do you use your squash bounty?  What’s the weirdest thing you ever did with squash that tasted good?

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A few years ago I tried my hand at dehydrating, but I went with a relatively low-end dehydrator.  I quickly learned my mistake.  My tomatoes developed mold before they finished drying, and the dehydrator died while we were drying apples.  We finished the apples, complete with autumn spices, in the clothes dryer on the sweater rack. I’m not kidding; for weeks afterwards, all of our clothes smelled like apples and cinnamon.  I returned that dehydrator to the store but knew I’d be getting another one.

I’ve been reading dehydrator reviews ever since.  I settled on a smaller Excalibur with a thermostat and 26-hour timer.  It wasn’t cheap, but I got it with a free 10-year warranty, and if it works as it should, we’ll save a lot of money by preserving our harvest and making turkey jerky at home.

For example, this year I’m growing Principe Borghese tomatoes, which farmers developed especially for sun drying.  It’s too humid here to sun dry, but we can use the dehydrator to get similar results with better nutrition.  We like pieces of dried tomatoes in salads, on pizzas, and in pasta sauces all winter and spring long.  Have you priced sun-dried tomatoes recently?  They are expensive enough that I ration them in our house, but no more!  We can make our own now, for pennies.  Ditto on turkey jerky.  I ate a fair amount of turkey jerky on our Grand Canyon trip on the days when I couldn’t eat the group protein.  The good stuff–chemical free from healthy birds–is so pricey, though, that I can’t imagine it as a staple for ordinary camping or school.  Enter Excalibur!  I’m totally imagining homemade, chemical-free turkey jerky.  Dried blueberries?  Yes, as soon as our baby bushes produce a little extra.  Dried apples?  Of course.  Peppers ready for camping recipes?  Oh, I can’t wait to try it.

I haven’t even got my Excalibur all of the way out of the box yet, but I promise to report on it as soon as I use it.  Meanwhile, do you have a dehydrator?  If so, for what do you use it?  And have you made jerky?

Copyright 2010 Ozarkhomesteader.

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Regular readers know I’m all about using what we grow here, in season.  Fortunately, some foods stay seasonal months after you’d think possible, such as the butternut squash that I picked in early November and kept in a cool room for winter, preserving it for our use last night.  For dinner we ate roasted  butternut squash, beets, onions, leeks, and shittake mushrooms served with Italian sausage and a sprinkling of goat cheese over a bed of whole-wheat fusilli pasta, cooked al dente.  The roasted butternut squash and goat cheese almost melted in the pasta to create a creamy, chunky, buttery sauce.  The beets provided glorious color and a caramelized sweetness.  Fresh herbs and Italian sausage rounded out the dish.   As always, we went organic with everything we could–in this case, everything.

Here’s what we used; you could change quantities to fit what you have on hand.

  • 2-3 large freshly dug beets, rough parts peeled off and quartered
  • 1 small butternut squash, peeled, seeded, and diced
  • 1-2 leek bottoms, cleaned (sliced lengthwise) and sliced across the grain
  • optional:  1  small, sweet onion, quartered and sliced (if you don’t have leeks)
  • 1 teaspoon or so finely chopped or dried Italian herbs (rosemary, oregano but probably not basil for this dish)
  • olive oil
  • butter
  • optional:  splash of balsamic vinegar
  • 1 cup or more of shittake mushroom tops, halved and then sliced  (other mushrooms will work too, but you may want to alter the roasting time)
  • 1/3 pound Italian sausage
  • 1 sweet or hot Italian pepper (ours came from our garden by way of the freezer), sliced
  • optional:  red pepper flakes
  • 3/4 – 1 dry cup whole-wheat fusilli pasta (or other hearty curly pasta that will retain its character in the face of other flavors)

Begin by preheating the oven to 375 degrees F.  (You could go to 400 degrees F, but only if you are using more, smaller beets, and then you’ll need to reduce total roast time to 20 minutes.)  Lightly coat the bottom of a heavy pan with olive oil and butter.  (I used cast iron–big surprise, right?)  Spread on your beets, squash, leeks and onions, toss them with the herbs, a little more olive oil, salt and pepper, and, if desired, the balsamic vinegar.  (You can also save this ingredient for later or leave it out altogether.)  Roast these vegetables for 20 minutes and then add the shittake mushrooms and roast for 10 more minutes.  Meanwhile, brown the Italian sausage and crumble or slice it and then keep it warm with the red pepper slices.  Pump up the heat with red pepper flakes if you want more spice.  As the sausage and peppers cook, prepare the pasta in boiling water.  Everything should be ready at about the same time–approximately 35 minutes after you started prepping the vegetables.  Put the drained fusilli in bowls and then add the sausage with peppers and the roasted vegetables, tossed with balsamic vinegar if you didn’t use it earlier.  Sprinkle the goat cheese on top.  As you eat, the goat cheese and butternut squash will start to meld with the pasta.

Vegetarian option:  substitute seasonal beans or seasoned garbanzo beans for the sausage!

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome. Please contact me for permission to use photographs.

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We’ve had more unseasonably cool weather.  Today the temperatures struggled to get out of the 50s F, when ordinarily we’d be at least 80 degrees F for the daytime high.  These cool temperatures make me rethink both kitchen and garden.  Tonight for dinner, for instance, I served up a variation on Thanksgiving, with my treasured frozen turkey stock enriching both dressing and gravy, chicken leg quarters roasted with rosemary and apple cider (see below), green beans with onions and crumb topping, and cranberries cooked with apple cider and maple sugar.  Ordinarily at this time of year, I wouldn’t be heating up the house with this much cooking, but the cool temperatures made it the frugal thing to do.  I worked on cleaning out the freezer at the same time.  And oh my stars, the whole house smells like rosemary and roasted poultry now!

In the garden temperatures like these make me wonder if I could plant another crop of lettuce.  I know it’s risky, so I content myself that if I cut off the heads of some leaf lettuce and they grow back, we’ll have more than enough lettuce until hot temps make that crop untenable.  I checked NOAA.  Are we in a La Nina pattern now?  I can’t tell.  La Nina could change all of my garden plans, bringing extended spring to Arkansas summer.

Weather is why agriculture has always been a gamble and always will be a gamble.  If you want to feed yourself (or a nation), you must always be prepared for the unexpected.

Roasted Rosemary Chicken Quarters

  • 2-3 chicken quarters, skin on
  • olive oil
  • salt and pepper
  • 3-4 large sprigs fresh rosemary
  • 1/2 sweet onion, cut into slivers
  • 1/2-1 cup apple cider (or 1/2 cup cider vinegar and 1/2 cup cider if you want to make gravy–see option below involving potato flour and whole-grain pastry flour)

Preheat oven to 325-350 degrees F.  Salt and pepper the skin side of the chicken quarters.  Heat enough olive oil to coat the bottom of a cast iron pan (with lid!) that’s big enough to hold your leg quarters, tightly.  Brown the skin side of each quarter over medium-high heat, salting and peppering the non-skin side as you brown the other side.  When the quarters are browned, turn off the heat, put the quarters non-skin side down on top of the rosemary sprigs.  Spread the onions on top.  Pour on the apple juice (and cider, if you want), and put on the lid.  Bake for about an hour.  The recipe is so simple, but the flavor and moisture in the chicken could not be much simpler.

Gravy Option

If you want to make gravy with what’s in the pan, toss 1 tablespoon potato flour with about 1 tablespoon whole-wheat pastry flour with the onion slivers before you put them on the chicken.  Toss on the flour mixture with the onions.  When you pour on the cider, be sure to pour it over the onions, so that you moisten the flour.  By the time you get done cooking, you’ll have gravy.  Seriously, the gravy really is going to make itself.

By the way, this chicken works really well in a Dutch oven for camping!  I won a Dutch-oven cookoff last fall with a similar recipe.

Copyright 2010 Ozarkhomesteader.  All rights reserved.

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Previously I posted a recipe for a traditional pizza with a whole-grain crust.  Today’s recipe is a deep-dish pizza in a cast-iron fry pan, although you could use a standard pie pan if you want.  I was inspired to create this pizza after we got some great local shiitake mushrooms and some wonderful tomatoes for slicing along with really good raw milk cheddar.  The dough produces a consistence much more like bread than the previous recipe that I posted, thanks to more gluten and a little oil.

Begin by making the dough, so it can rise while you prep everything else.

The Dough

  • 1 tablespoon yeast (less, like a teaspoon, if you have all day for the dough to rise–if you want pizza in an hour or two, use the full amount)
  • ½ cup warm water
  • 3/4 cup + 2 tablespoons whole-wheat flour
  • 2 tablespoons wheat gluten
  • pinch of sugar
  • pinch of salt and/or Cavender’s Greek Seasoning
  • optional:  dried oregano, thyme, and rosemary
  • 1 teaspoon to 1 tablespoon olive oil

Dissolve the yeast in the warm water, at about  bath-water temperature.  If it feels like good bath-water to you, the yeast will like the temperature too.  Let the yeast hang out in their bath for a few minutes and then add the remaining ingredients.  You can make this dough in no time if you use a food processor, but your hands will work fine too.  In a food processor, you know you’re done when the dough forms into a ball.  Do not over-process!  Now put the dough in a well-oiled bowl more than twice as big as the dough ball, cover lightly, and set aside until the dough is almost doubled.

Toppings

  • Canadian bacon (we used nitrite-free turkey bacon), cut into quarters
  • thickly sliced shiitake mushrooms, 1-2 cups
  • thinly sliced tomatoes, at least 2 tomatoes–you could also use one can of good tomatoes, drained, whole so you can slice them yourself, otherwise the chunkier the better
  • mozzarella and sharp cheddar cheese, about 2-3 ounces, shredded

Preheat the oven to 400 degrees F.  Clean and slice the shiitake mushrooms.  In a 10-inch cast iron skillet on the stove top, lightly brown the mushrooms in a little olive oil to release some of the mushrooms’ liquid.  Now remove the mushrooms, add a little more oil, and lay the tomato slices out evenly across the skillet.  Bake the tomatoes for 15-20 minutes to get them to release their liquid.  Turn off the oven if you want.  Now remove the skillet from the oven, set aside the tomatoes (drink any juice they leave!), re-oil the skillet, and let it cool for a few minutes.

Meanwhile, flatten out the dough ball on a lightly floured surface, until the dough is about ten or eleven inches around.  Let the dough rest and rise a bit more while the cast iron skillet cools so that you can comfortably touch it.  Now gently fold the dough in half and transfer it to the skillet and spread it to within a half inch or so from the edge. Preheat the oven to 450 degree F now while the dough rises in the skillet.  Once the dough is puffy again, put the skillet in the oven and let the dough bake by itself for about 15 minutes on the upper oven rack.

Take out the skillet and add the toppings, starting with the meat, then a tiny bit of cheese, then the mushrooms, then most of the cheese, then the tomatoes, then the rest of the cheese and Italian herbs (oregano, rosemary, thyme, basil). Increase the oven temperature to 500 degrees F and bake the pizza for about 15 minutes on the top rack again, until the top is browned.  Check for overly juicy tomatoes periodically.  Should the tomatoes still be producing juice, you can lift the edge of the pizza to let the tomato juice drain underneath.  It will start to bake off as soon as the juice hits the hot skillet, and it’ll give your crust a nice flavor too. Let the pizza cool for a few minutes to help the cheese set up, and then cut the pizzainto wedges using a bread knife or pizza wheel–or both, as we did, using a wheel for the middle and the bread knife for the edges.  Eat and enjoy!

Of course, you can choose any toppings that you want, but we think heartier toppings work best with such a thick crust.  Some of the Chicago pizzerias where deep dish originated use a whole disk of cooked sausage as the base of toppings.  You can even get seafood in a garlicky white sauce with few or no tomatoes.

Do you make deep-dish pizza at home?  What are your favorite toppings?

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  Please ask for permission to use photographs.

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We were recently fortunate enoughto inherit a family-sized smoker.  We have a nice small one that we can use on a stove top–that’s lots of fun!–but it’s pretty much limited to smoking a few servings at a time.  Today we are  using the bigger smoker for a whole chicken, and we’ve brined it to yield a recipe that reminds us of a blend of Southern barbeque from around the region.  We’ve used lots of vinegar but also lots of heat in the brine, and I added chili powder to the rub.  That means this barbeque lacks ties to any distinctive Southern soil but nicely blends our roots (North Carolina, Georgia, Arkansas, and Texas).

Both smoking and brining are age-old culinary tricks to preserve food.  That said, we aren’t planning on letting this chicken sit around for long!  I have never declared food “righteous” before in my life, and I don’t think Mr. Homestead has either, but both of us agreed that the term could be applied to this incredibly juicy, smoky, spicy bird.

Start by preparing your brine.

Brine

  • 1 cup canning salt
  • 1 cup tabasco
  • 4-6 whole cloves
  • 1/2-3/4 cup molasses
  • sufficient water to completely cover the bird

Boil together about 4 cups of water with the salt to get the salt to dissolve.  Now add the molasses.  Finally, add the tabasco.  Chill the mixture, and then pour it and sufficient water to cover over your bird in a non-reactive, non-plastic container that’s large enough to get the bird completely covered with the mixture.  I used an enameled canning pot, but you could use glass or stainless steel.  Note:  Had I had a pot with a smaller diameter, I could have used less brine.  As it was, I’ll be in the market for a better briner for chicken than my big canning pot, which works great for a big turkey but is wasteful for the smaller bird. Leave the bird in the brine for about 24 hours.  Now take it out and dry it off.

Are you wondering what to do with your leftover brine?  It’ll make a great weed killer.  Just be sure not to use too much, as the salt will hang around and kill nearby plants.  It’s both the salt and the vinegar that kills, although frankly straight vinegar is better than this watered-down mix.

Rub

  • 3 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons salt

Sprinkle on the rub and then use your hands to even it out and gently pat it into the surface of your well-dried chicken.  Now go smoke!

We use a chimney loaded with newspaper in the bottom to start natural charcoal, so we don’t get petroleum products in our food.chemical-free coal-starting chimney

Come on, baby, light my fire!

Once you light the newspaper, the heat spreads up the chimney, starting the coals.

Our smoker has a little door through which you can feed the smoker with coal.

A 5-pound chicken smoked with low heat and moisture will take about 5 hours to smoke with low heat.  Our smoker has a convenient dial to indicate “ideal” temperature, although an actual thermometer (registering around 225 degrees F!) would be better.  You may need to add coals a couple of times to maintain “ideal” temperature.

We added some soaked apple wood to the coals for the last hour of cooking, to produce sweet smoke.

As you think the meat is getting close to being done, use a meat thermometer to check.  Be sure to pick a thick portion of meat away from bone.  When chicken  is done, the meat thermometer should register 165 degrees F.almost there!

Mmmmmmm.  Here’s the bird.  As tempting as it may be to cut right into it, please please please let it rest for at least half an hour or so before you cut into it.  The rest time will help the moisture stay inside the bird instead of spilling out.  You can spoon the juices left inside over the top if you want to take a little crisp out of the skin.

Collect the juices left behind in the drip pan and strain them through a coffee filter to get out any ash.  You can also chill the liquid and skim off any fat, although the coffee strainer should handle that too.  What you’ll have after you’ve strained is a smoky, spicy stock that you can use to make a barbeque sauce, add to soup, and so forth.

Do you have a favorite barbeque recipe?  Do you have a smoker?  If so, what kind of food do you smoke?  Do you have questions about smoked food?  Dear readers, please add comments.

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