It's a commitment to make homemade pastrami. We talk about it often but have to plan ahead to make it happen which finally happened this weekend when we smoked up some classic Jewish wholesomeness. This was our third (successful!) attempt. Meathead at Amazing Ribs is one of NB's primary resources for all things related to …
Tag: recipe
Blackened Catfish Tacos
If your husband is a catfisherman, you are probably going to have some catfish in the freezer and may need a little inspiration of what to do with it after the catfish fry. This recipe has moved into regular rotation at our house and is a nice alternative to the fried version. Notes here on …
Catfish Prep
Catfish need not taste muddy. Here's a few things we have learned: NB cleans the fish as soon as possible, on the boat if regulations allow. His technique leaves us with filets and shoulder chunks. (I'll get a better explanation of the actual process up soon.) Be careful to remove fat and blood as they …
Blackening Seasoning*
I use this mix for a few different recipes that will eventually be linked here. The recipe is noted in a ratio-format so you can choose how much you would like to make. Typically I use 1 = 1 teaspoon, and it makes about 7 - 8 Tablespoons total seasoning. Because it includes a good …
Smoked Turkey Redux
Over the years, NB & I have developed a fairly successful method to prep the hallowed Thanksgiving turkey, minus the grand reveal with the full, lacqued bird at the table. It starts with a brine of apple cider (3 qts), water (1 qt), salt (1c.) and jalepeno peppers (4, cut into quarters, vertically). I'm not …
Mexican Venison Chorizo
This weekend included sausage-making. We are slowly adding to our repertoire in this category which up to this point included bulk breakfast sausage and smoked pepperoni snack sticks. Over the summer we bought a beast of a sausage stuffer at Waltons in Wichita--a wonderland for all things meat. It did save time and will hopefully …
Recipe: Mountain Goat (or Venison) Stew
I had some trepidation when NB came home with a mountain goat. In my first attempt, I used some stew meat with one of my other venison recipes, setting it on the stove at 6 am. At noon, the spoon was still bouncing off the meat like a basketball. I guess those goats get pretty …
Cairn : Eagle : Home 
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