10
in other words
april20
2017
An Unusual Culinary Column: Bobby’s New Smoker
is similar to art, it’s complex. It is all
about timing, temperature, flavor,
and keeping in the juices. Although
some of the larger meats can take a
long time, I have discovered that you
can smoke just about anything. This
basic rub recipe that I am sharing
with you can be used for pork, beef,
fish and vegetables. For Bobby and
his family, smoking food has become
a pleasurable lifestyle. Sundays are
family days that often are centered
on smoking fabulous meals, which
usually start with smoked bacon
for breakfast. This form of cooking
takes a commitment of time and en-
ergy with a tasty end result.
One of my greatest gifts is to be
with my friends playing with food.
Thanks Bobby for your shares and
all the fantastic meals!
By Karen Kain
My friend Bobby Rohan is
a foodie, who loves to cook. Bobby
happens to be a quadriplegic, which
means that he has limited use and
function of his upper body. Maneu-
vering around the kitchen has al-
ways been difficult for him, due to
the height and depth of the stove and
oven. Bobby is no quitter; he found
his niche at the BBQ and has become
a long time griller.
Smokehouses have been
used to cook meats dating back to
the time of primitive caveman. Most
cave dwellings lacked chimneys.
It was discovered when meat was
hung, dried and preserved by smok-
ing, it had a nice smokey flavor.
Today, using a smoker to cook has
become trendy. This was the obvi-
ous next step for Bobby in following
his passion for barbecuing. I have never
cooked on a smoker before and had a
great time making some amazing meals
in sunny California with him. I know
many of you locals have been smoking
food for years and have built your own.
I have recently discovered that there are
a plethora of smokers, they run from
$150-$1700 or more. Bobby cooks on a
Traeger junior electric smoker, but these
recipes can be adapted to any kind of
smoker.
I am learning that smoking food
Smoked Pork Butt
Ingredients:
7 - 8 Pound pork butt
½ Cup Dijon, or your favorite mustard
1 Cup Basic Rub Recipe
1 / 8 Cup bourbon
1 / 8 Cup apple juice
½ Cup orange juice, no pulp
1½ Cups apple juice
1 Cup bourbon
You will also need pellets (we used
pecan), heavy-duty foil, a foil pan, 2
squitter bottles
Directions:
Cut off any excess fat from the pork.
Put the pork into the foil pan. This part
gets a bit messy; with your hands gen-
erously coat the entire pork in mustard
then rub the rub onto the pork, coating
all sides. Mix together 1 / 8 cup of bour-
bon and 1 / 8 cup of apple juice together,
drizzle it all over the butt. Cover and seal
with tin foil and refrigerate over night.
Take the pork out of the refrigerator and
let it sit while you prepare your smoker.
Bring the smoker to 225˚ F. Put the pork
onto the smoker in the foil pan, cook for
3-4 hours or until the temperature is at
140˚ F. Put the apple juice in one bottle
sprayer and the orange juice into the
other. Every 45 minutes to an hour, gen-
erously spray the meat with both apple
and orange juice. Once the pork reaches
140˚ F, pour 1 cup of bourbon, 1 Cup of
apple juice onto the meat. Cover with tin
foil and continue to smoke for 5-6 hours
or until the pork reaches 205˚ F. Remove
the pork from the smoker, be careful the
pan may be filled with juices. Leave cov-
ered for 15 minutes, then uncover, let it
rest for 20 minutes and serve.
Basic Rub Recipe
Ingredients:
1 Cup dark brown sugar, unpacked
½ Cup paprika
2 Tablespoons coarse black pepper
1 Tablespoon chili powder
1½ Tablespoons garlic powder
1½ Tablespoons onion powder
½ Teaspoon cayenne red pepper
1 Tablespoons Kosher salt
Directions:
Mix all the ingredients together making
sure to get any lumps out. This recipe
makes 2 cups. Store in a sealed con-
tainer, you can also store in the freezer.
This recipe is great for beef, pork, fish
and veggies.
continued on page 11
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