Bourbon Cajun Barbeque Pork Loin

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My regular visitors might remember that I cook, or grill, or smoke on a very regular basis, like daily. On occasion, like today, I share what I am doing, giving the recipe and instructions. Now, I am not anywhere near a professional in any sense of the word, however, over my life I have mastered a large handful of recipes and dishes I I really enjoy preparing. I also enjoy feedback from people who try my recipes at home so I know how it worked out for you. The recipe I will share today just happens to be what is for dinner tonight. I have made this a dozen plus times but this will be only the second time using this particular bourbon. The first time, just after Christmas, left me wanting more than I actually prepared so I decided since I had half a bottle left to have a repeat. Coincidentally, I received this bottle of bourbon as a birthday present so I haven’t actually ever purchased it myself. I know it tastes great straight, served over one ice cube. Anyway, here we go.

Bourbon Cajun Barbeque Pork Loin

  • 4 pounds unseasoned pork loin
  • 4 cups Texas Bourbon Whiskey (82.4 proof)
  • 1/2 cup Cajun blend spices
  • 1 tablespoon lime juice
  • 1 cub brown sugar
  • 1 teaspoon table salt
  • 1 teaspoon lemon pepper blend
  • 1 cup unflavored apple sauce
  • 1 tablespoon Dijon mustard powder
  1. In a large mixing bowl blend all ingredients until texture is smooth.
  2. Place pork loins fat side up in a 6 quart crock pot or slow cooker.
  3. Pour 1/2 of mixture over meat and using your hands massage the meat covering all sides of meat.
  4. Pour remaining mixture over the top, making sure it settles into all the crevices.
  5. Place the lid on.
  6. Put selector on low for 8 hours.
  7. Remove from slow cooker and place on serving dish. Wrap with tinfoil and let rest for 20 minutes.
  8. Slice to desired thickness and serve with your selected sides.

Yes, it is exactly that easy. Those of y’all who cook know that the portions can be reduced to yield a smaller meal if feeding less people. I hope y’all enjoy this recipe and look forward to hearing your personal results. If you like it share it with your friends and family.

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Note To Self: Just Breathe

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The absolute worst time to have an anxiety panic attack is while you are sitting in a chair with a needle mere millimeters from the vein it is about to puncture. How do I know this? I know this from first hand experience this morning. But, before I get into that and what happened next, y’all might need to catch up a bit by reading “An Attack Of Aichmophobia” which was written by me on 19 December 2013 and can explain a little more why I was having blood drawn in the first place. The blood was to serve a two fold purpose, one to do my Hemoglobin A1C panel for diabetic medication prescription renewals and also to see if I had anything weird going on which might explain me really freaking out around needles. I know, made no sense to me either. Why stick someone with a needle that has been freaking out about being stuck with needles here lately. Needless to say, the blood could not be drawn as requested because I threatened to stick the needle where the sun don’t shine to the technician. I ended up back in my doctor’s office where I was introduced to Klonopin or at least the doctor thought he was introducing us for the first time. I’m real aware of this drug as it is one of the drugs my son takes to try to “control” episodes he has because of being bipolar. I have tried to use some humor in the last post because it has been my way of dealing with the fact that I’m pretty fucking scared at this point in my life. I mean, ask yourself, how can a diabetic get away from sharp objects?

Meanwhile, while sitting in the doctor’s chair, figiting and sweating like a whore in a Catholic confessional, the doctor went over my “symptoms” and any known allergies. By this point I’m agitated, I want to go home, I want to get the hell away from all of this to sort it out. The doctor offered me a small pill and a small sip of water in a very small paper cup. He said to take it so we could continue our conversation. So, I complied, I took the pill. Within a few minutes my mind was clearing up, my focus was coming back, and it seemed like I just might be coming back to my senses. A quick check of my pulse, my blood pressure, and a tiny flashlight in my eye revealed to the doctor that my anxiety attack has come to it’s conclusion. Wow, now that was impressive, it worked almost as well as the calming effects my wife’s cold hands have when she places them on my neck when comforting me. He went on to explain that what I had just taken was 2mg of Klonopin. Within a few minutes I was back in the lab chair with a needle in my arm drawing blood and I could really care less. The only thing I could think of is where is my pain, where is my fear, am I dead. I’m a very firm believer that fear and pain are two very basic elements that ensure our safety and remind us that we are indeed still alive. I felt neither but I did feel scared. I imagine how my son must feel, what must be going on inside his brain as he watches what happens around him. Does it have the same effect on him.

That is that. A short walk down the hallway to meet my wife in her office. After seeing she was in there alone I walked thru the door, closing it behind me, where I sat down in one of the chairs at the front of her desk, all I wanted to do is just breathe. She made no comments about what had happened. If I know her the way I think I know her then nothing will ever be said. She did mention that she would pick up my new prescription on her way home with all the instructions. I leaned in to give her a kiss, not saying a word, and I left. I got into my car and found myself going to work. I have spoken to her since because she called to check up on me. She tried to explain that from now on I will need to take this medication prior to testing and prior injecting until I feel it is all under control like it once was. Will it ever get back under control? Will it ever be the same again? Have I lost what I thought I had control of just days before? I have come to the point that I really have grown to dislike this whole diabetes thing. Seems everyone has a way to kick it’s ass. I wish I could find my way to kick diabetes square in the ass and right out the door. Is this the part when someone tells me that we reap what we sew? Unfortunately I can’t go back in time, nor do I want to either, tomorrow is another day, to be dealt with like any other day I suppose. I just need to remember to breathe.

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Smoked Wild Turkey For Thanksgiving 2013

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Y’all can consider this to be part two to Our Family Thanksgiving Tradition which was published on 25 November 2013. I provide the link only if y’all need to catch up, refresh, or both. Whichever y’all decide to do, just hurry up, we have allot to discuss. When I left off last time I mentioned that we dressed out our wild turkey and set it to soak in a magic recipe. But, before I give y’all those details so y’all might try it out some day for yourselves, y’all must make sure you have one very specific item, and that is a 5 gallon bucket with a tight sealing lid. I prefer to get mine from Home Depot because, to date, they have yet to ever, and I mean ever, fail me for having a leak proof tight lid. But, y’all make that call when I’m not looking. Also, for the meat haters who love to hate it when I write about meat I just want you to know, specifically you, yes, a wild turkey was harmed (killed) to complete this recipe. There, I said it, now get over yourselves and either turn tail and leave or read on. Now, wash the 5 gallon bucket and lid real well, scrub it good. When it is clean and dry place it on a chair and make sure it isn’t going to fall off of it. Place one dressed wild turkey in the bucket, neck up and tail down. Pour two 750ml bottles of Wild Turkey into the bucket with the turkey. Y’all can use the basic run of the mill Wild Turkey if you please, I had a case of Rare Breed leftover from a party when I worked at the club, so I used it, well, two bottles of it anyway.

Open two large cans of whole berry cranberry sauce and pour those in as well. Wash 4 good sized oranges and slice them into 1/4″ thick slices leaving the peels on. Take all of the slices and slice them in half then put them in the bucket. Wash and cut 1 each red, yellow, and green bell pepper. Put those in the bucket now. Wash and cut 4 jalapeno peppers and place those in the bucket. I also added 1/4 cub Tabasco Sauce, 1/4 cup Worcestershire sauce,  1 cup (packed) brown sugar, and 1/2 cup (finely chopped) mint leaves. Whatever space remains in the bucked fill with cool water until the liquid level is about 1 1/2″ from the top. Securely put the lid on and I mean make sure it’s on tight or you will have a mess to clean up. Carefully remove the handle from the bucket and set it aside for now. Lay the bucket on the floor on it’s side and roll it back and forth until you think everything has blended well. As tempting as it may be do not, under any circumstances, take that lid off until you are ready to smoke it. Now, I happen to have a refrigerator that I have taken the bottom shelf out of so my bucket fits just fine, you’ll have to see what works for you as it needs to sit this way for a few days. Mine sat like this for 96 hours (4 days).

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After you get your smoker up to temperature it will be time for the turkey. I began my fire with red oak until the smoker would maintain about 500F, then I added some hickory and mesquite which had been soaking in a bigger bucket for a few days that was filled with water. When you are ready for the turkey just pry the lid off the bucket, reach in there barehanded, grab the turkey, and slap it on the smoker. Do not discard the remaining contents in the bucket, some of it will get smoked and some of it will be used in a bit. The remaining contents need to be strained so all of the liquid is removed. One can also “dip” everything out as well. Split the solids in to equal portions. Take one portion and put it in a blender or food processor and puree the snot out it. If it is really thick, add a little Coke. It should come out the consistency of ketchup. Set that mixture back in the fridge. The remaining portion can be placed on a cookie sheet, covered with something, and placed into the fridge. Those will be put on the smoker when there is only about 2 hours remaining. Now, do not open your smoker to look at the turkey because it is doing just fine without you looking at letting the heat and smoke out. Mine cooked for 12 hours. At the 6 hour mark I took the puree mixture and slathered it all over the turkey. Close the smoker. Discard all remaining puree.

Now that you have around 2 hours remaining of cook time, put that cookie sheet of peppers and orange slices on the smoker uncovered. They will be removed when you remove the turkey from the smoker. When the time is up, carefully remove your smoked turkey. Use “hot gloves” so you can grab the whole turkey and keep it together. Place the turkey on your selected platter, leave uncovered, and let it “rest” for around 1 hour. The peppers and oranges can be used as garnish, ground up and put into something, or just eaten, the choice is yours. We cut ours up and make a salsa concoction out of it. Your turkey will slice very easily and should have a deep smoke ring as well as a nice crust on the outside. Now has come the time to enjoy the fruits of your labor. Making a turkey this way is time consuming and requires quite a bit of patience. Unfortunately there are no short cuts if you want it to come out right. I hope everyone enjoyed this information provided here today. Feel free to share it with family and friends. The more people smoking means the more opportunities there are to explore the best ways to come up with great creations.

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Now, I feel inclined to add some things for the meat haters and the anti-alcohol people. First, this isn’t the only way to make a turkey, it is however, my personal way, one that works for me. First, a note about alcohol content in the meat. Since the meat is smoked at a temperature well over 172F (the boiling point of alcohol) for pretty close to 12 hours the remaining alcohol contained in the meat is way less than 5% if any at all. You will be, however, left with all the flavor that the Wild Turkey provides when used in smoking. Don’t believe me, just look it up and the answer will be revealed to you. As mentioned, yes, a turkey was killed, in fact it was killed by my 12 y/o son using a compound bow. You may not think so, but bow hunting has become a lost art with very few in the next generation being taught the skills and techniques. It’s a way of life in my family, we are not city folks, we live in the outskirts of society where being able to provide meat for the table is a gift not a curse. I’m sorry that so many people are against killing animals to eat because it makes it hard for people like myself and my family to enjoy a passion which we have all grown up loving. Unfortunately, you bastards attacked me when I published a post about the hunt, and unfortunately some of y’all will feel inclined to bitch at me and lecture me once again. Well, make sure what you say is worth a shit so I have something worthy of writing about, because if it’s not than you’ve just wasted both of our time. I’m not writing here to offend anybody, I’m just writing about a big aspect of my life, hunting and smoking meats. I hope everyone who celebrated Thanksgiving had a safe holiday and had an enjoyable time, I know we did. Until Next time, remember to eat it every day.