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Hillbilly CAST IRON Cooking
Coffee Can Chicken or Hobo Chicken
(it swings if you poke holes in the can and hang it up)
1 whole chicken (no more than 3 1/2 lbs) butter salt pepper heavy duty aluminum foil
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Punch or drill holes in gallon size tin can 1 inch up from the bottom and spaced 1 inch apart around the can. Place 18 briquettes (no more no less) in the bottom of the can and light. (The can gets hot enough to burn the grass below it so be very careful where you place the can.) Rub chicken with butter and season as you like. Wrap chicken with heavy aluminum foil twice. (First in the side to side direction and then from bottom to top. Make sure foil closing point is on the top of the chicken.) Once charcoal has turned white, place the chicken into the can with the legs facing the top of the can. It's perfectly fine if the chicken sticks out of the can. Leave the can and chicken sit for 3 hours. When 3 hours has past you can remove the chicken from the can and when you open the foil the chicken will be fall off the bone tender, juicy and delicious.
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https://fbcdn-profile-a.akamaihd.net...41075599_t.pngHillbilly CAST IRON Cooking
Make your own bacon? It will take about a week or so but is so worth it. This is a maple bourbon bacon:
2 1/2 to 3 pounds of thick, center cut pork belly (skinless)
1/2 cup sugar
1 tablespoon maple syrup...
1 tablespoon bourbon
2 tablespoons coarse salt
1 teaspoon curing salt
1 teaspoon freshly ground black pepper
Rinse the belly and thoroughly pat it dry until the surface is tacky. Trim off any thin edges so that the piece is one long rectangle.
In a large, rectangular baking dish or pan, mix the sugar with the maple and bourbon until thoroughly incorporated. Then mix in the 2 tablespoons of salt, curing salt, and pepper and rub it evenly into the meat (like a relaxing, porcine spa treatment), spreading it evenly around the sides as well as the top and bottom. Tuck the meat, encased in all of the rub, carefully inside a sealable plastic bag (gallon sized will work, but oversized are better if you can find them) and lay it flat in the refrigerator for 7 days, massaging the liquids that will amass inside the bag into the meat and flipping it daily.
After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak a sign that it has been cured. If the flesh still feels spongy and soft in spots, leave the meat in the bag and sprinkle it evenly with an additional 2 tablespoons salt and check it again after 1 or 2 days.
Once the bacon is fully cured, discard the solids, rinse the meat well, and pat it completely dry.
Smoke in your grill or smoker using your favorite wood until the meat reaches 150°F (you must check with a meat thermometer).
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https://fbcdn-profile-a.akamaihd.net...41075599_t.pngHillbilly CAST IRON Cooking
This sauce has an intense root beer flavor since you reduce a 2 liter bottle down to 1 cup.
Makes about 3 cups
1 (2-liter) bottle root beer...
1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/4 cup yellow mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
In a large saucepan, reduce root beer to 1 cup over medium heat (takes about 1 hour).
Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt and pepper. Stir well to combine. Simmer 20 minutes.
Finish with butter to give the sauce extra body and flavor.
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Cedar Smokehouse Construction DIY Project
By Paige Raymond
November 4, 2013
https://thehomesteadsurvival.com/wp-...ngcb12/notWebP
This step by step tutorial of how to build a cedar smokehouse construction diy project.
The smokehouse is a grand addition to a nature loving mans backyard. Cooking and preserving food outdoors during the fall can be challenging but nothing is difficult when you have cedar smokehouses.
https://thehomesteadsurvival.com/wp-...ng:webp/ngcb12
Smoke not only makes your food taste great and delicious but also acts as a natural preservative. These smokehouses are perfect for doing this job but they can be very expensive therefore constructing your own DIY cedar smokehouse is the best thing to do.
Cedar wood is versatile, light weight and strong and can be easily turned into everyday use items, tools and ceremonial objects. One of the applications of cedar wood is that it is highly absorbable and tough which is why it is very useful to construct a smokehouse for your backyard. The steps for constructing a cedar smokehouse are very simple.
Materials:
Cedar Wood
Black Stove Pipe
Concrete Blocks
Stove door
Clay Bricks
Fire Clay
Fire Bricks
Bolts
Door Hinges
Door Knob
Bolt Lock
Deck Screws
Wood Screws
Assemble the black stove pipe, concrete blocks, fire bricks and the fire clay at the base and carefully join the cedar wood logs together. Join the logs for constructing a cedar door by using nuts and bolts. Arrange the door and all the other logs together using door screws and door hinges. Your DIY Cedar Smokehouse is ready.
Click here to read about how to build a cedar smokehouse construction diy project:
http://www.smokingmeatforums.com/t/1...e-construction
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