Ingredients:

 

• 10 bone-in, skin-on chicken thighs
• 3 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp to 1 tsp cayenne pepper (depending on how spicy you like it)
• 1 tbsp paprika
• 1 tbsp sugar
• 1 tbsp olive oil
• 1 tbsp vinegar

 

Instructions:

1. In a large bowl, whisk together everything (but the chicken…).
2. Add the chicken thighs , making sure they are coated well, massage them with some love.
3. Optional – Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
4. Preheat your smoker to 225°F.
5. Place the chicken thighs on the smoker grates, skin side up.
6. Smoke the chicken thighs for 2 to 2.5 hours.
7. Remove the chicken thighs from the smoker and let them rest for 10 minutes before serving.

 

The post Smoked Chicken Thighs appeared first on Opine Away.

 

Ingredients:

 

• 1 picnic cut pork shoulder
• 1 tbsp salt
• 1 tbsp black pepper
• 1/2 tbsp white pepper
• 1/4 tsp  cayenne pepper
• 1 tbsp paprika
• 1 tsp  garlic powder
• 1 tbsp onion powder
• 1/2 tsp  allspice
• 1/4 tsp  Chinese five spice
• 1 tbsp ground mustard
• 5 TBLS maple syrup
• 1 tbsp molasses

 Directions:

 

1. Mix all ingredients (but pork of course…) together in a bowl.
2. Rub the seasoning mixture paste onto the pork shoulder, making sure to coat all sides, and inside any flaps.
3. Place the pork shoulder skin side up in a smoker.
4. Place a deep disposable aluminum baking pan under the shoulder to collect fat and juices. This will keep the smoker cleaner, and the fat and juices can be used for anything.
5. Smoke at 225°F for 10 hours.
6. Remove the pork shoulder from the smoker and let it rest for 15-20 minutes before slicing and serving. Sounds simple but not tasting it right away is not easy
7. Be careful when removing the aluminum pan as the fat is hot and heavy.

 

In a picnic cut you get different types of meat, skin, fat and bone. The skin will be crispy, you can separate and cut it with a heavy cleaver. If you’re going for shredded pork, mix the “bark (the outside of the meat that got most spices and smoke) with the different types of meat and fat. You can dig some bone marrow, or cook the bones for a broth. 

 

The post Smoked Picnic Cut Pork Shoulder appeared first on Opine Away.

The basic recipe is real simple. I just added some seasoning and modified quantities to how I like it. Other than the salt, sugar and black pepper, spices are optional.

Ingredients

• Pork Belly slab, skinless, but with the fat layer. As small or large as you want.
• The following is per pound of pork:
  • 1/2 tbs salt
  • 1 tbs sugar
  • 1/4 tsp Black pepper
  • 1 pinch of Habanero pepper (or Cayenne)
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion

mix all spices together. If you have a big enough Ziploc bag for the pork put it and the spices in the bag, close it and work it all until the pork is covered with the spice mix. Optionally, just dry rub the pork all over.

Place in the fridge, covered, overnight.

Place on a roasting pan, 450f, for 30 minutes. Lower to 275f and let cook for two more hours.

Now for the hard part. Let it cool down. Don’t eat it! I know, not easy. Sometimes you gotta cheat. It smells and looks too good. OK, have a tiny piece, but it will be even harder not to keep eating!

One it cooled down to room  temperature, wrap it in plastic and let it cool in the fridge for a few hours. Then you can take it out, slice it, warm it, fry it, cube it etc.

In the picture it shows how it looks like relatively thick sliced. I served it with green peas and quick pickled carrots, red bell pepper and apple. I’m getting hungry.

The post Korean inspired port belly appeared first on Opine Away.