THE SMOKING BACON & HOG COOKBOOK

 Bill Gillespie from the bbq competition team “The Smokin’ Hoggz” has written a comprehensive guide to cooking pork from the whole hog. Bill started this book as a bacon cookbook and expanded it to include more than 100 recipes to include every part of the pig. This is reflected in the title “The Smoking Bacon & Hog Cookbook.  He had me at bacon. The good people at “Page Street Publishing Co.’ have sent me a book for review.  This should be a lot of fun because some of you may know; I love bacon. Let’s take a look and try a couple of recipes.

I opened this book and immediately hid in the back room. I hid because these images of food porn throughout this book made me think of guilty food pleasures. I jest, but Wow! What a feast for the eyes. I leafed through the book before even reading any text. After wiping the steam off of my glasses, I then browsed the seven chapters.  The introduction gives a brief run down on types of swine and different bbq equipment to cook such. The next chapter, my favorite was “The Belly of the Beast”.  Bacon, bacon, bacon, how to cure and smoke with recipes to boot gave me inspiration. The next chapters covered ribs, chops, loins and every other part of the hog imaginable. There was even a chapter titled “Going Whole Hog” on how to cook a whole pig;  With each cut of pork many easy recipes were offered.

The recipes included with each cut of pork are easy to follow with great instructions.We are going to share two recipes of ‘Maple-Smoked Pork Belly’ and  ‘Loaded Potato Potato salad with Bacon”. The maple bacon takes a week commitment of time but is worth every iota of effort. Ms. Goofy, my wife and I loved the potato salad. Let’s get cooking.

Maple-Smoked Pork Belly

Cure

½ cup kosher salt

½ cup brown sugar

½ cup maple syrup

1 tsp pink salt

For The Smoking Process

3-4 pd pork belly

¼ cup maple syrup

¼ maple sugar

2 tbsp Smokin’ Hoggz All Purpose Rub (recipe is included in book)

3-4 chunks sugar maple wood.

I have condensed the original recipe from the book. The book is more comprehensive and detailed. I took the cure and rubbed a 4 pound rind-off belly all over. It was covered and put in a refrigerator for 7 days turning over every day. After 6 days the belly was rinsed of the cure and returned to the refrigerator overnight. The smoker fueled by charcoal and spiked with chunks of sugar maple wood ran at appox. 225 degrees for 3 hours until the internal temperature of the belly hit 150 degrees. The bacon was removed and cooled.

   Have you ever smoked your own bacon? This can be a heavenly experience. The smells are intoxicating and oh so seductive. This recipe was the perfect mix of sweet maple, smoke, salt and pork. With just a short time commitment you too can have some of the best bacon ever. This should go fantastic in our potato salad.

Loaded-Potato Potato Salad with Bacon

3 tbsp white vinegar

1/3 cup chopped red onion

¾ cup chopped celery

½ cup chopped bread and butter pickles

½ cup chopped flat-leaf parsley

½ cup mayonnaise

1 tsp Dijon mustard

½ tsp ground black pepper

2 lb russet potatoes , peeled , cut in ½ pieces, cooked and chilled

 3 large hard boiled eggs, peeled and dices

1 lb bacon chopped

1 cup shredded chear cheese.

Combine all ingredients and chill before serving. Wasn’t that easy!!!!

‘The Smoking Bacon & Hog Cookbook’ has been a great inspiration. With its beautiful illustrations and easy to follow recipes, it will give hours of food entertainment. We only shared two recipes with you but there are so many more that we are going to try. Bill Gillespie is respected in the bbq community and has written a wonderful all-inclusive book about cooking everything from the hog. As I said, Bill had me at bacon and has the recipes to back it up. The Maple Smoked Pork Belly’ is a recipe that I will be repeating. The Loaded-Potato Salad with Bacon was a loaded potato lover’s dream. We loved it. We used our maple bacon for a delicious salad that would be a hit at any gathering. I cannot wait to try some more recipes.

The Smoking Bacon & Hog Cookdbook

‘The Whole Pig & Nothing But The Pig BBQ Recipes'

By Bill Gillespie

With Tim O’Keefe

ISBN 978-1-62414-224-6

SOUTHERN LIVING “ULTIMATE BOOK OF BBQ"

Christmas came early this year. The good people at ‘Southern Living’ have published a brand new book called ‘Ultimate Book of BBQ”. Yours truly was sent a copy to read and test drive. This book is an all inclusive book of everything bbq with ‘Southern Flair’. Pitmaster Christopher Prieto of North Carolina’s restaurant ‘Prime’ and television personality (BBQ Pitmasters) is driving this book with his expertise. He does get a little help  with cooking tips from other seasoned pitmastes like Troy Black, Mryon Mixon and Robb Walch.  There are over 200 recipes in this book with 200 mouth watering images to match. Pull up a beef rib and let’s take a look at this book.

I need to warn you that you may acquire an undeniable urge to eat bbq after thumbing through this book. The illustrations speak thousands of silent words tempting your appetite. I do not like the phrase ‘Food Porn’ but, the images do titillate, seduce, entice and provide plenty of temptation. I have not even begun to actually read the text of the book because of all the wonderful illustrations. It is time to read all about bbq.

This book is very thorough in its all encompassing look at Southern BBQ styles.  We start with bbq definitions, history, and various cuts of meat to bbq. Christopher Prieto discusses different type of cookers, cooking fuel and smokers. We then move on to the meat of the matter. Recipes, recipes and more recipes are categorized by meat categories; chicken, pork, brisket and etc. Each recipe has a beautiful mouth watering illustration to accompany. Is it raining outside? No problem because there is a chapter in cooking bbq inside using the oven and or a slow cooker. We then move on to sides. There are lots of regional dishes that I definitely will be making. There is a section on sauces and even making pickles. There is a recipe for everyone.

One thing I like about Pitmaster Prieto” recipes are the simple instructions and un-complication of method. .It was a tough decision to choose a couple of recipes to share with you. We are going to make some ‘Grilled Molasses Flank Steak’ and accompany it with a ‘Eastern Carolina Slaw’. Come on over and lets fire up the grill.

Grilled Molasses Flank Steak 

• ¾ cup of molasses
• 1/3 cup soy sauce 
• ¼ cup canola oil
• ¼ cup lemon juice
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. grated fresh ginger
• 3 garlic cloves, minced
• 1 tsp dried crushed red pepper.
• 1  2lb flank steak

1. Place first 8 ingredients in a 2-gal. zip-top freezer bag; squeezed bag to combine. Add steak; seal bag, and chill 4 to 12 hours. Remove steak from marinade, discarding marinade.

2. Preheat grill to 400 to 450 (high) heat. Grill steak covered with grill likd, 9 minutes each side or to desired degree of doneness. Remove form grill and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with table salt and fresh ground pepper to taste.

Eastern North Carolina Slaw.

• ½ cup vinegar
• ¼ cup sugar
• 1 tsp kosher salt
• ¼ tsp. freshly ground black pepper 
• ½ head cabbage grated
• ½ cup chopped celery
• hot sauce

1. Whist together vinegar and next 3 ingredients. Add cabbage and celery; toss to coat.
2. Let stand 1 hour before serving, tossing occasionally. Serve with hot sauce.

Both of these recipes are  simple but so rewarding in taste. The Molasses flank steak was deep and rich with beef flavor. The molasses added a sweet component with the ginger, garlic, Worcestershire and soy adding a savory finish. The slaw was a good accompaniment to add a freshness and compliment to the rich beef.

This is a fun and colorful book. It would go great on any bbq enthusiast’s coffee table. The illustrations are ‘darn tootin’ dangerous if you are on any kind of diet. Christopher Prieto gives a very full and comprehensive take on Southern BBQ. This book is a great reference book for any and all bbq questions. With so many tasty recipes to try, this book will keep you busy for awhile. Fathers Day is not to far away and this would be a wonderful gift for Dad. Good bye for now. I have more recipes to try.

Ultimate book of BBQ: The Complete Year Round Guide to Grilling, Smoking & Barbecuing.
By The Editors of Southern Living and Chris Prieto
Oxmoor House
April 7, 2016
ISBN 978-0-8487-4480-9

IN MEAT WE TRUST

‘An Unexpected History of Carnivore America’ 

by Maureen Ogle

In ‘Meat We Trust’ is a book that this ‘Mad Meat Genius’ received to expand and enlighten my meat knowledge. The author, Maureen Ogle has written a very thorough and fascinating book about the history of meat in America. She answers and raises many questions about how we perceive our thoughts on meat. How did conversations about local, grass fed, natural, pink slime, corn finished and etc, originate? Regardless of your beliefs, we as Americans demand and expect quality meat at reasonable prices. Maureen Ogle entertains and expounds on the many factors that influence our meat consumption.

The book begins with the early settlers. Meat was a form of wealth and nutrition. Having an animal provided far more returns than growing crops. The growth of cities created a larger demand for meat. Entrepreneurs, investors, cattlemen, farmers and railroad barons created systems to fill this need of meat. Fortunes were made and lost. The wars created even greater demands for meat production. With high demands factory farming, standardization and drugs were involved. There were battles between unions and corporations. The government has played mediator and policy maker to influence the course of meat production. Meat safety has been a concern ever since the book ‘The Jungle’, an influential expose of the meat packing industry by Upton Sinclair. Modern day television personalities Mike Douglas and Oprah have also addressed and influenced people’s perceptions of meat.

Fast forward to today. We all make choices by our meat purchases and consumption. Maureen Ogle has written a fascinating book that entertains and explains how this has all come about. This is an unbiased look at our meat history. After reading this book, I have a greater appreciation for that steak that will be grilled tonight. Whether you love that grass fed or corn finished rib-eye this in an informative thought provoking read.

In Meat We Trust
ISBN: 13: 978-0151013401

MEDIUM RAW

Television ‘Food Celebrities’ have been around since the sixties. As a teenager I looked forward to watching Graham Kerr,‘The Galloping Gourmet’, after Captain Kangaroo was over. The whole family would sit around the television and watch Julia. The public broadcasting station would have cooking shows of Jacque, Jeff Smith, Justin Wilson, and of course, Yan. These Chefs became popular and a whole new wave of chefs emerged. Lydia, Ming, Wolfgang, Rick Bayless, and a whole lot more took to the air, to chop and instruct us on preparing delicious meals..The Food Network gave birth to the mega-celebrity chef. Emeril was king! He still is in my book. This man could get you excited just saying,”Garlic”. This was also the beginning of the decline of quality cooking shows. In steps Anthony Bourdain, the ‘Bad Boy’ of the cooking networks. Here is an ex-chef slash author who travels the world and reports on his food experiences. He is a new kind of Celebrity. Ten years ago he wrote a book, Kitchen Confidential. It was a big hit and propelled him into the limelight. He has written a new book “Medium Raw’.

Anthony Bourdain has a no-holds barred, gritty, brutally honest way of writing. His descriptions and verse about particular meals are colorful and entertaining. He can give you a backstage glimpse of the food world. His stories of what actually happens in the kitchen are revealing and sometimes shocking. This book is a collection of stories about memorable meals and the people that cook them. This book is also about the movers and shakers of the food world. He has some pretty unique and wild opinions about some of the icons of the food industry. He rifts and rants about food critics, food network stars and chefs. One chapter gave me a whole new outlook on Alice Waters. Bourdain can be sarcastic, funny and insightful with his takes on different food celebrities. He also has given us a glimpse of his personal life. He has had his share of demons and addictions.

I picked up this book and could not put it down. I read it cover to cover in one sitting. Anybody that watches or reads about food will know the cast of characters that Anthony Bourdain has included in his book. This is a must read for the ‘Foodies’. I caught myself laughing out loud on some of Bourdains takes on ‘Food Celebrities. I recommend this book.

BACON: A LOVE STORY

"Bacon: A Love Story" These words roll of my tongue as the meaning of life. Bacon makes the world go round. Ms. Goofy and I have been on a quest to find the 'Gold Standard of Bacon.' There is a whole nation that loves bacon. Somebody should write a book. That somebody is Heather Lauer from Bacon Unwrapped. Heather has compiled a book that celebrates cured pork belly. There will be sections devoted to cooking, recipes, history and a whole lot more. It is a comprehensive text of all things bacon. The best part will be that yours truly, Chilebrown is a contributor. Yes, the Mad Meat Genius will be immortalized for all history to behold. Am I glowing?

"Bacon: A Love Story" will hit the shelves May 12. This would make a perfect Fathers Day gift. You can pre-order this book from Amazon by clicking the link below.

Click here to pre-order your copy today!