How to Cook Pork Shoulder Its All In The Rub

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Fall, Football and BBQ at the tail gate or on the patio; how can it get better than this?

Pork Shoulder is a great choice for a main fare feature at your next gathering and it has two great advantages. First, it is easy to prepare and second, you can feed a group for somewhere south of three dollars a pound. The pork shoulder is the front leg of the pig and comes in two different cuts. I like the butt cut, which is the top side of the leg and has less bone in it than what is called the picnic cut. The one we recently prepared was a six and a half pound roast, which served twelve people, with some left over.

Most pork shoulder recipes call for using a smoker, which is the key to cooking a pork shoulder, mainly because it is an indirect heat source and allows for a long slow cooking process. Dont have a smoker? No problem, neither do we. Just remember that the process requires indirect heat. Here are the keys to grilling a pork shoulder, using a three burner gas grill.

It starts with the rub. In a small bowl mix the following ingredients:
cup organic paprika
2 Tbs Salt
2 Tbs Pepper
2 Tbs organic cumin
2 Tbs organic garlic powder
2 Tbs. chile powder
3 Tbs brown sugar

Coat the pork shoulder with the rub. Be liberal. A 6 8 lb. roast should use the entire rub mix. By the way, dont cut off any of the fat on the roast. The butt cut usually has one side with a layer of fat and you want it. Once you have the roast well coated with the rub, put it in the refrigerator and let it set. Overnight works best, but if time does not permit, at least give it a couple of hours.

Using a three burner grill works great. You will need an aluminum pan, a raised rack and some foil. Follow these steps:
Turn the two outside burners on at low heat.
Place the pan, with the rack directly over it, on the middle burner.
Put your pork shoulder on the rack, fat side up.
Close the lid.

Dont open the lid for three hours. No peeking! At the end of three hours check the internal temperature of the roast. If its in the 130 140 range you are right on track and your roast should look like its done, but its not. Next, cover the roast with a tent of foil, reduce the heat to one burner and close the lib. In about 2 -3 more hours you should have a pork shoulder ready to serve at an internal temp of 185 degrees.

Enjoy!

Bestsellers In Fine Wine And Cooking

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Lisa Lillien writes Hungry Girl 300 Under 300: 300 Breakfast, Lunch, and Dinner Dishes Under 300 Calories, intended to keep you healthy but also savoring some tasty dishes. Including some recipes for all the major meals, as well as some great tips for starters and sides, you can find a recipe that will be suitable to your taste buds fast. You can find some recipes like PB and J Oatmeal, Creamy Crab Cakes Benedict, Classic Cheese steak Salad, Dreamy Butternut Chicken Foil Pack, Burger-ific Mushroom Melt, some Big Apple Butternut Squash Soup, as well as some bacon wrapped hot dogs that will have your mouth watering in no time. Stay fit and healthy with these recipes, as they are not only easy on the taste buds but also easy on the diet, too, as they are all under 300 calories.

Gabrielle Hamilton write Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef. This story of a chef tells the story of a budding chef who always dreamed of cooking but worked at a catering company without any flavor, was often starving, cooked at a summer camp, and was often fed by strangers, till she learned the importance of fear and hunger and the importance of sharing food with others. A chef and owner now of her own restaurant, as well as a trained writer, this story tells of the rise of a chef from harsh circumstances and her unique perspective on the importance of sharing food and recipes to others.

Neal Barnard writes 21-Day Weight Loss Kickstart, a book written by a doctor meant to help with lifestyle choices, and helps teach about the benefits of a vegan diet, and the ways in which fatty animal based products can be replaced with things like vegetables and legumes and other things that can sustain a person and give them a properly balanced diet, as well. Also, the author insists upon strategies for quick results and allows you to have quick weight loss without depriving yourself.

The Editors at America’s Test Kitchen present Slow Cooker Revolution, a book that contains 200 recipes, that allow you to throw things into the slow cooker and then intensify the flavor of it by adding different ingredients, such as various spices and garlic. The book even hones in on details, such as microwaving various spices to really get the most out of the flavor and gives little tips that really improve a meal by enhancing the flavors of the dish and making things even richer and better than ever.

Gary Taubes writes Why We Get Fat and What to Do About it, a book about staying fit and questioning the reasons and factors that have led to American obesity. He also examines how various diets have failed to reduce this high level and proposes some solutions that are meant to help people lose weight, stay fit, try to lower their cholesterol and do so in a way that will keep people healthy and fit for a long time. That way, you can stay fit and stay healthy with a great book of tips.

Cinnamon in the Cupboard Real or Imposter

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I have a bone to pick about cinnamon. How many of you really know what spice you have in your cupboards. Are you sure it really is cinnamon.

We in the U.S. are having the wool pulled over our eyes about cinnamon. What we commonly know in the U.S. as cinnamon is actually Cassia (cinnamomum aromaticum). It is a relative of true cinnamon, but not the real thing. The rest of the world uses true cinnamon (cinnamomum verum), in their cooking or baking, yet here we are sold something completely different.

As background, I first found out how much difference there was between these two spices when I lived in Guatemala. The cinnamon there tasted very different from what I knew growing up in Ohio; making things like an apple pie or apple crisp just tasted different. They were very good, but didnt taste like what had known. I chalked it up to differences in quality of product, or maybe my baking skill was inadequate. Any typical Guatemalan foods I ate or made with cinnamon tasted just fine of course, with nothing to compare.

That was back in the 1970s, and it wasnt until much later, when once again living in the U.S., I tried making a Guatemalan dish, Platanos en Mole (Plantains in Mole Sauce), using the cassia available. The dish just tasted wrong. I couldnt understand it. I had made this dish many times in Guatemala. I had a lot more cooking and baking skill by this time. What was wrong? I started checking into spices in general, with an eye to those things I knew were different, and discovered that we in the U.S. are being marketed a completely different product.

Cassia cinnamon is a very good spice, of course. I do not for a second propose we do away with it! What would our apple pies taste like without it. It is a wonderful spice, worthy of the space in our cupboards. However, I propose that true cinnamon have an equal place.

Cinnamon of either kind is the bark of the tree. The bark is peeled off and dried, curling into what are known as quills or ground into powder. This is where the similarity ends. Cassia quills are very thick curls, strong and sometimes even hard to break. It has a stronger taste, warmer and more potent. There is some very good quality cassia to be found these days, such as Korintje AA. A lovely spice to perk up anything you commonly make with cinnamon here.

For my cooking classes I always take both types of cinnamon: a high quality cassia quill and ground Korintje AA cassia, alongside true cinnamon quills and ground cinnamon. True cinnamon quills are curled and layered together in a tight roll, are very thin and easily crushed. The flavor is lighter and more delicate, with a somewhat lemony quality. I set the quills side by side and demonstrate the differences, first breaking a cassia quill, with the ensuing loud snap when it breaks. Then I show the cinnamon quill, layered together, and how very easily it breaks and crumbles. With the ground version of each side by side, I ask the class members to smell the two; first the cassia that is the most familiar, and then the cinnamon. The startled reactions when they realize exactly how big a difference exists between these two spices, is quite rewarding.

I would liken this before the U.S woke up and smelled really good Arabica coffee. Once we found out about good coffee, the tide turned. I believe this country is in the process of bringing true cinnamon into the light. It is found in most any Mexican grocery section these days. Good quality spice shops carry excellent quality cinnamon and also excellent quality cassia. If you want to make any ethnic food from anywhere else in the world, or just become familiar with a new flavor go for true cinnamon. Its worth the effort.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

How To Cook Salmon Tips & Methods

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Salmon is a versatile fish for the reason that there are numerous ways to prepare the fillets. Its a healthy protein filled with Omega 3 Fats which have many health benefits, including enhanced brain function and overall wellness. Salmon is a flavorsome fish therefore can choose to cook it unseasoned or you can add a range of spices to add even more flavor. The most common ways of cooking salmon include baking, pan frying and poaching. Keep reading for a few helpful tips about how to cook salmon.

To bake the salmon, put the fillets in a dish which has been sprayed with olive oil apply or wrap the salmon in foil with various spices i.e. experiment with different spices and herbs or a squeeze of lemon juice or a hint of soy sauce. Bake the fish inside a pre-heated oven for about 15-20 min’s or until cooked the way you like (note – cooking times may vary depending on the size of your fillets). Serve the unseasoned salmon with mayo or djonaisse as well as a lemon wedge. For seasoned fillets, there is no need to serve with additional condiments. Serve the salmon with a mixed green salad for a healthy and also balanced meal.

Salmon is tasty pan fried or cooked on the Barbecue. As with the baking technique, you can pan-fry or BBQ salmon without seasoning or it is possible to add sea salt & spice up or even a herb crusting. Once pan-fried, the exterior of the seafood may become crispy, specifically if you maintain the skin. Spray the fish with extra virgin olive oil spray or brush it with olive oil just before cooking on a medium-high heat right up until it is cooked (generally about 4-5 mins on either side.) Serve the salmon together with your favorite mix of greens or perhaps vegetables.

The actual healthiest way to cook salmon would be to poach it. To get this done, fill a medium-sized pot with around 5 centimeters of water and bring this to the boil. Gently position the salmon in the water, then reduce the heat to a mild, simmer where tiny bubbles seem round the fish. Cook for about eight minutes, or before the trout becomes opaque. It is possible to flavor the liquid to give the trout additional flavor. Attempt poaching the trout in a some chicken or even vegetable stock, or even in milk using a bay leaf plus some peppercorns. Poached salmon is actually fantastic flaked or cut and used in eating salads, sandwiches and also stirred in pasta.

Regardless how you choose to cook your fish or the seasonings you add (or dont), once you know how to cook salmon, you can incorporate this particular delightfully flavorsome seafood in your family members diet on a regular basis.

Outback Pizza Ovens – Australia’s Trusted And Favorite Wood Fired Pizza Oven Supplier

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There is nothing as exciting and refreshing as making your own Pizzas in Australia in lush green and spacious living space – The Backyard! When it comes to fairly different for your backyard outdoor kitchen and barbecue centers, another novel product that an expert landscaper can recommend you is a wood fired pizza oven.

Let me tell you why, Pizzas baked in wood fired ovens take hardly a minute or two, they are economical, saves money, fun, moreover no need to re-lit as the heat retained in it will be suitable to cook food for long period of time. In short they are just perfect for partying at home when you want to give your best shot at food. And while you are at it, trust me there is not anything like the smell of pizza being cooked in a fire wood oven. It wont be like those traditional pizzas you get from market or spend hours cooking indoor. These outdoor oven pizzas have been shaped to act as the pizza equivalent of a BBQ grill.

However there are still ways for you to build something as splendid as the pizza oven, how about saving your energy and get what you want off the rack just like that? We at Outback Pizza Ovens have carved such convection ovens which are according to the latest trends and techniques in outdoor home entertainment. For good reason; these attractive pizza ovens can cook anything and adds a totally new experience to cooking out of doors. Folks all over the suburb who enjoy cooking and entertaining outdoors are adding our sleek and sturdy beauties to their patios and back yards. Enjoying their most from cozy family dinners to large parties all centered around these latest trends in oven wood cooking.

Outdoor cooking using wood fire ovens have breathed a new life into the art of cooking. We at Outback Pizza Ovens give you just the type of Wood ovens you have in mind. You can select from a wide variety of styles, designs and conveniences we have integrated in these ovens for you.

Starting with our Little Italy, this lady bird shaped pizza oven has a refractory dome structure with a fire brick floor design. Looks great on a balcony or pool BBQ area and the pizzas produced from it gives you the most delicious taste you might not have had anywhere else. Surprisingly, this wood fire brick oven can produce food for a big crowd Can bake up to three loaded wood fire pizzas at one time. From appetizers to desserts, you can cook an entire meal in this attractive and special appliance. No need for DIY techniques as we have taken care of it already. Australia wide delivery!

Our second product Smoke and Fire is our top-of-the-line pizza cooker and it amazes and thrills folks with it’s cooking and smoking abilities. This oven and smoker is ideal for the serious home entertainer or the caterer who wants to offer something different and exciting to his or her guests. When you have this fully featured and special appliance at your disposal, you are sure to delight and excite your guests or customers. This is one special unit, as it features not only a pizza oven, but also a smoker. In this metal steel oven, you can create unique and delicious dishes, which can range from appetizers to main dishes and even desserts or bakery items. No DIY needed. This comes all ready to use. We show you pizza oven Brisbane-style cooking that you wont get anywhere else.

We like that this is a multi-purpose pizza cooker. If you like smoked meats, you can get it from this great wood-fired pizza oven and smoker. If you dream of wood-fired pizzas for Saturday night dinner, this will deliver. Imagine smoked peaches with homemade vanilla ice cream for dessert. We are sure that the Smoke & Fire cooker will delight and amaze you with its versatility and quality cooking abilities.

Then comes our third model named Workhorse because its designed to handle whatever you bring it. Its our largest and deepest oven, so it can cook a wide variety of foods. You might start with wood-fired bruschetta, then present a main dish of roasted chicken wrapped in pancetta and roasted mushrooms. Finish with wood-fired homemade biscotti. You will enjoy amazing meals like this year-round when you have this in your backyard. Besides the huge capacity and versatility of this pizza cooker, we like that this oven is all stainless steel constructed. This makes it durable, attractive and makes you feel like a professional cook. We are sure you will also get professional results from this amazing wood-fired pizza oven. This oven too comes assembled. So you can just get on to cooking as soon as you receive it

Our most Special Black Beauty has a classic and streamlined look that will work well in a variety of backyards and outdoor cook spaces. Like all our wood ovens, its ideal for roasting, cooking pizzas, or a variety of other wood-fired foods. Your friends and family will gather around with plates held high as they wait for food to come off this beautiful stove.

Cooking in a wood-fired oven is similar to cooking in a regular oven. Here, however, you use wood to fire your oven and you can heat the oven to up to 500C. These wood ovens also stay hot for a long time, proof that these oven pizzas are not only heat-tight but constructed with only the high quality craftsmanship that we are proud of.

Best of all, this oven (like all our wood-fire pizza ovens at Outback Pizza Ovens) comes to you assembled. Not everyone enjoys the DIY aspect of putting their wood-fired pizza oven together themselves, so we take care of that for you. You wont have to wait a minute to fire this oven up. Cook Perth pizzas and other goodies and enjoy the fruits of your labor.

Our 2012 line of modern and traditional wood fired pizza ovens have been engineered for the ultimate cooking experience for amazing flavour. They are also designed to last a lifetime. Our pizza ovens heat up faster, hold heat for a longer period of time, more durable than ever before and are delivered anywhere within Australia.

In addition to that you can get Top Pizza Oven Recipes from our Website. Enjoy the ambiance of Oven Pizzas and turn eating into a real event. Relax and have a quiet drink after the guests leave for their home. What could be more peaceful than staring into those dying cinders as the stars dance above your head?