Smokin Good!!

Smoked meats are fantastic!!! And smokin ‘em is something we can do ourselves. You could build a smokehouse in your backyard for $27,500. Or get the awesome Meadow Creek TS250 Barbeque Smoker Trailer (second photo down) for only $7,195. See that baby HERE.  But most of us will opt for a less expensive option providing the same results. Check out all the smoker options, meat options, helpful tips, a couple of great recipes and some great smokin music in the story below. Haaaaaaaaaappy Smokin!!! 

Now that the mercury is starting to climb, it’s time once again for me to revisit an interest I can’t quite stop thinking about when in the backyard – smoking meats.  Now, for sure I am no expert at all – just a lover of things that come off the grill (and all the other items that fill my plate).  There is no doubt, a good piece of smoked meat is a work of art — it takes time, talent, and know-how to get it right. Even if my fellow “smokers” disagree on the finer points, I’m confident we all agree on one thing: smoked meat is freaking awesome.  To get things started, I searched the internet for some good “basics” on meat and equipment, and then included some of my favorite recipes… (honestly, is there anything better than juicy smoked and barbequed ribs?? (ok, brisket is right up there).  Be sure to check out the links below for additional info – crank up your grills and have fun.  And if you happen to hit the jackpot on a favorite recipe, be sure to send it over for me to try (skowalski@khtheat.com ).  As I am writing this all I can think of is ribs with some of Jackie’s great potato salad! (which will be for a whole other post).  Thanks to Wikipedia, themanual.com, heygrillhey.com, thefoodnetwork.com, youtube.com.

  • Smoking has been used as a way of preserving and flavoring food for many thousands of years.  Our ancestors discovered, probably by serendipity, that foods exposed to smoke lasted longer before spoiling.
  • Smoking processes and methods have been passed down through generations and are still very much in use today around the world.  In some countries, these time-honored techniques form part of the essential yearly ritual of preserving fish and meat, especially in autumn to provide protein over the winter when hunting proves less bountiful.
  • In Medieval Europe, when an animal was slaughtered (often pigs) much of the meat was smoked for preservation.  Many smallholdings had dedicated smoke houses where the meat was smoked and stored.  The less affluent hung their meat high up on the edges oftheir hearth or fireplace at night.  Ashes were placed over the embers to extinguish any flames which produced an ideal Smoky environment in which to preserve their fish or game.
  •  Through years of culinary trial and error, humanity has determined the best smoking techniques and, in the process, elevated the age-old practice to a level of mastery on par with any other cooking endeavor.
  •  There are entire books written on the subject, but contrary to popular belief, it doesn’t take years to learn how to smoke. Here’s some information you need to know to dive right in and start smoking meat like pro within a day. First things first, though; you’ll need a smoker.

Types of Smokers

  • Electric smokers use electricity to heat up a rod (or similar heating element), which then causes the wood to smoke. These are the easiest in terms of heat control since all you have to do is turn a dial to adjust the temperature. They also tend to be the most expensive, and they impart the least amount of smoked flavor compared to the other options.
  • Propane smokers work almost exactly like electric smokers, but use a gas-fueled flame instead of a heating element to make the wood pellets smolder. These are pretty simple and might be a better choice for people in areas where electricity is expensive or scarce.
  • Charcoal smokers are a favorite among barbecue masters, who believe that charcoal imbues more flavor compared to propane and electric. Charcoal smokers tend to be cheaper, but you also have to buy charcoal every time you want to smoke. Charcoal also requires you to start and maintain a fire without the help of modern technology.
  • Wood smokers are definitely the way to go for the purest flavor, but they require the most attention and care out of all the options because they’re harder to keep at a constant temperature. For this reason, I would recommend wood smokers after you’ve learned the basics.
  • Pellet smokers are similar to wood smokers, but the wood has been condensed into a convenient pellet form (hence the name). However, they are much easier to use. Instead of splitting firewood, stacking it, and babysitting the flame, you simply load the pellets into an oven-like compartment. The only downside? Like their electric brethren, pellet smokers tend to be expensive.
  • Combos – more serious cook/chefs like to buy combination gas grills and smokers – this can get expensive, but down the road may be the best option for you to truly enjoy the art of outdoor cooking.

Best Meats to Smok


When hunting for the right chunk of meat, try to pick something that will benefit from the slow-cooking process. Don’t shy away from cuts with lots of connective tissue and fat known as “marbling.” A generous marble will make the finished product more succulent and delicious.

  • Beef brisket is a go-to and great “starter” meat, and you can never go wrong with ribs.
  • Pork shoulder is another meat that lends itself to smoking.
  • If you want to smoke a steak, the bigger the cut, the better.
  • You might also turn to your butcher shop for some lesser-known cuts like tri-tip and chuck eye, just to see what happens. Who knows, you may fall in love with a new cut of meat.

Wood For Smoking Meat
This is the flavor engine, along with your rubs and sauces.  Experimenting is big part of the fun, so try different woods and wood combinations – nice excuse to keep cooking too!

  • Alder has a light and naturally sweet flavor, which makes it great for pairing with fish, poultry, and any white meat.
  • Applewood has a fruity and sweet smoke that pairs wonderfully with pork, fish, and poultry.
  • Hickory has a strong and distinct flavor that’s ideal for red meat, especially ribs.
  • Pecan gives your meat somewhat of a fruity flavor and burns cooler than most other barbecue woods. It’s similar to hickory and is best used on large cuts like brisket and pork roast, but can also be used to complement chops, fish, and poultry.
  • Maple has a sweet and delicate taste and tends to darken whatever meat you’re smoking. It goes well with alder, oak, or applewood, and is typically used for poultry and ham.
  • Mesquite is undoubtedly the most pungent wood you can smoke, which means it can easily overpower your meat if used improperly. Avoid using mesquite with larger cuts that require longer cooking times. You can also use it with a mix of other woods.
  • Oak on the other hand, is great for big cuts of meat that take a long time to cook. It has a subtle flavor that will emerge the longer the meat is in the smoker.
  • Cherrywood is best suited for red meat and pork; it also pairs well with alder, hickory, and oak.

The Importance of Brining
Brining your meat keeps it from drying out during the smoking process. It’s all about science — the salt in the brine makes the proteins in the meat more water-absorbent. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins (especially myosin), so they can hold onto moisture more effectively and lose less of it during the cooking process. For optimal moisture retention, soak your meat in a brine for 10-12 hours before smoking.

In its most basic form, brine is nothing more than salty water, however, it benefits from the addition of herbs and spices. To make a good base, add three tablespoons of salt to one quart of water, then throw in whatever else you prefer. Brining is a bit of a double-edged sword: It helps meat retain moisture but also makes it saltier. Some chefs use sugar and molasses to combat the salty flavor.

Keep it Low and Slow:
Low and slow is the key to good meat. Keep your temperature between 212 degrees Fahrenheit and 230 degrees Fahrenheit for the best results. These lower temperatures generally won’t cause the meat’s cell walls to burst, which helps make the meat more succulent and allows it to retain nutrients.

Yummy Recipes: 
Texas Style Smoked Beef Brisket: CLICK
“Oh Baby” Baby Backed Ribs: CLICK

Songs to Smoke Meat To:
You Tube Favorites: CLICK

 

 

 


 

“Hey Boo Boo – That Looks Like A Tasty Pic-in-ic Basket”

Start with a picnic basket then add food and a ton of fun. Hey, look! There’s my hot dog in the middle!

 

Around this time of year, I really enjoy northeast Ohio weather and going on picnics.  Beyond the food (Jackie can just about pack anything, because she knows my love of food), we love to go exploring to find new places to sit and relax.  Living close to the lake, we find ourselves stealing away, basket in hand, to find a spot to kayak and then enjoy a breakfast or lunch, while soaking in an early morning view or late night sunset. Below is a little history on picnic’s and some great places in the area to visit. Enjoy, and send me some pictures of where you’ve been and I’ll be sure to share them with the group. Thanks to Wikipedia and cleveland.com for the info.

  • A picnic is an excursion at which a meal is eaten outdoors, ideally taking place in a scenic landscape such as a park, beside a lake, or with an interesting view and possibly at a public event such as before an open-air theatre performance, and usually in summer.
  • Picnics are usually meant for the late mornings or midday breakfasts, but of course could also be held as a luncheonette or a dinner event. Descriptions of picnics show that the idea of a meal that was jointly contributed and was enjoyed out-of-doors was essential to a picnic from the early 19th century.
  • Picnics are often family-oriented but can also be an intimate occasion between two people or a large get together such as company picnics and church picnics. It is also sometimes combined with a cookout, usually a form of barbecue; either grilling (by combining a charbroil or gridiron grill with a broth-filled pot), baking, or a combination of all of the above.
  • The first usage of the word is traced to the 1692 edition of Tony Willis, Origines de la Langue Française, which mentions pique-nique as being of recent origin; it marks the first appearance of the word in print. The term was used to describe a group of people dining in a restaurant who brought their own wine.
  • The concept of a picnic long retained the connotation of a meal to which everyone contributed something. Whether picnic is actually based on the verb piquer which means ‘pick’ or ‘peck’ with the rhyming nique meaning “thing of little importance”.
  • The word picnic first appeared in English in a letter of the Gallicized Lord Chesterfield in 1748 (OED), who associates it with card-playing, drinking and conversation, and may have entered the English language from this French word. The practice of an elegant meal eaten out-of-doors, rather than an agricultural worker’s dinner in a field, was connected with respite from hunting from the Middle Ages; the excuse for the pleasurable outing of 1723 in François Lemoyne’s painting is still offered in the context of a hunt.
  • After the French Revolution in 1789, royal parks became open to the public for the first time. Picnicking in the parks became a popular activity amongst the newly enfranchised citizens.
  • Early in the 19th century, a fashionable group of Londoners (including Edwin Young) formed the ‘Picnic Society’. Members met in the Pantheon on Oxford Street. Each member was expected to provide a share of the entertainment and of the refreshments with no one particular host.
  • From the 1830s, Romantic American landscape painting of spectacular scenery often included a group of picnickers in the foreground. An early American illustration of the picnic is Thomas Cole’s The Pic-Nic of 1846 (Brooklyn Museum of Art). In it, a guitarist serenades the genteel social group in the Hudson River Valley with the Catskills visible in the distance. Cole’s well-dressed young picnickers having finished their repast, served from splint baskets on blue-and-white china, stroll about in the woodland and boat on the lake.
  • On romantic and family picnics, a picnic basket and a blanket (to sit or recline on) are usually brought along. Outdoor games or some other form of entertainment are common at large picnics. In established public parks, a picnic area generally includes picnic tables and possibly other items related to eating outdoors, such as built-in grills, water faucets, garbage containers, and restrooms.
  • Some picnics are a potluck, an entertainment at which each person contributed some dish to a common table for all to share. When the picnic is not also a cookout, the food eaten is rarely hot, instead taking the form of deli sandwiches, finger food, fresh fruit, salad, cold meats and accompanied by chilled wine or champagne or soft drinks.
  • In 2000, a 600-mile-long picnic took place from coast to coast in France to celebrate the first Bastille Day of the new Millennium. In the United States, likewise, the 4 July celebration of American independence is a popular day for a picnic. In Italy, the favorite picnic day is Easter Monday.


Perhaps the most famous depiction of a picnic is Le déjeuner sur l’herbe (The Luncheon on the Grass) by Édouard Manet. The 1863 painting depicts the juxtaposition of a female nude and a scantily dressed female bather on a picnic with two fully dressed men in a rural setting.  (I WOULD NOT RECOMMEND THIS METHOD OF PICNICING!  BUGS!!)

  • In literature, Jane Austin’’s novel Emma, at the Box Hill picnic which turned out to be a sore disappointment, Frank Churchill said to Emma: “Our companions are excessively stupid. What shall we do to rouse them? Any nonsense will serve…” (Project Gutenberg Entry).
  • The novel Roadside Picnic by Boris and Arkady Strugatsky, which was written in 1972, was the source for the film Stalker (1979) by Andrei Tarkovsky. The novel is about a mysterious “zone” filled with strange and often deadly extraterrestrial artifacts, which are theorized by some scientists to be the refuse from an alien “picnic” on Earth.
  • No Picnic on Mount Kenya, by Felice Benuzzi, recounts the attempt of three Italian prisoners of war during the Second World War to picnic on top of Mount Kenya.
  • From Charles Dickens’ The Mystery of Edwin Drood: “…Miss Twinkleton (in her amateur state of existence) has contributed herself and a veal pie to a picnic.” (Project Gutenberg Entry:[9])
  • The Wind in the Willows, by Kenneth Grahame, begins with a boating picnic enjoyed by Rat and Mole that exemplifies an English tradition: “The Rat brought the boat alongside the bank, tied it up, helped awkward Mole safely ashore, and swung out the picnic basket. The Mole begged to be allowed to unpack it all by himself. He took out all the mysterious packets one by one and arranged their contents, gasping ‘Oh my! Oh my!’ at each fresh surprise.
  • In 1906, the British composer John William Bratton wrote a musical piece originally titled “The Teddy Bear Two Step”. It became popular in a 1908 instrumental version renamed “Teddy Bears’ Picnic”, performed by the Arthur Pryor Band. The song regained prominence in 1932 when the Irish lyricist Jimmy Kennedy added words and it was recorded by the then popular Henry Hall (and his BBC Dance Orchestra) featuring Val Rosing (Gilbert Russell) as lead vocalist, which went on to sell a million copies.

Where To Go:


Waterfall wonder Brandywine Falls in the Cuyahoga Valley National Park (330-657-2752) is our finest and most accessible roar of water, worth visiting again and again.  The American Indians must have loved it. Early settlers built a mill and a community around it. Back in the 1930s, folks took a trolley to get there. We need only drive.  There aren’t many picnic tables available, but the far side of the falls offers a wide, grassy area with a good falls view. Bring a blanket to spread, and, if you’d like, an umbrella.

Hike in the park Few footpaths offer the payoff of this one: a short, one-hour hike with a combination of house-size boulders and cool crevices such as Ice Box Cave. At one edge of the trail you can see across the valley.  Find picnic tables at Happy Days Visitor Center (500 W. Streetsboro Road, 330-657-2752) on Ohio 303 in the Cuyahoga Valley National Park, and picnic shelters, including one that’s reservable, at the Octagon Ledges entrance of Kendall Park Road.

Pretty as a picture Huntington Beach in Bay Village is camera ready. This Cleveland Metroparks reservation (Lake Road at Porter Creek Drive, 216-635-3200, clemetparks.com) opens the door to Lake Erie and a swimmable beach.  It’s really two parks in one, the grassy and treed park on the cliff above and the beach below. One of the reservable shelters up top is enclosed for all-weather fun.  No need to go far for food. Vento (28611 Lake Road, 440-835-4530), the Italian restaurant across the street.  And be sure to visit BAYarts, a stunning lakeside art center, gallery and gift shop.

Gorgeous gorge Drop 100 feet below the everyday sights to centuries of shale that make up Penitentiary Glen (8668 Kirtland-Chardon Road, 440-256-1404), part of Lake Metroparks in Kirtland. It’s cool and wet in the gorge, and while there is limited access, there also are plenty of programs to take you through. Go to lakemetroparks.com for more info.

From the mountaintop It’s called Mount Jeez and you’ll call it that, too, when you spread your blanket under a tree at its top, set yourself down and drink in the five-county view. Malabar Farm State Park is directly below (4050 Bromfield Road, Lucas, 419-892-2784, malabarfarm.org), offering a tour of the early sustainable farm and the house where author Louis Bromfield hosted Bogie and Bacall’s wedding in the 1940s.