Author Topic: The Official: Hunting-Washington.Com Recipe Book  (Read 19381 times)

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #15 on: December 26, 2013, 02:06:19 PM »
How to Make Garlic-Crusted Prime Rib

With this recipe you will experience a tender, succulent prime rib roast while the garlic and herb crust adds unbelievable flavor. This fabulous recipe is tasty, healthy and good looking one.
Ingredients for Garlic-Crusted Prime Rib


    1 three-rib prime-rib roast, with ribs attached
    2 tablespoons salt
    Freshly ground pepper
    10 cloves garlic, cut in 1/2-inch chunks
    1/2 cup chopped onion
    2 Tablespoons fresh grated horseradish
    2 Tablespoons fresh oregano leaves
    2 sprigs of thyme
    2 Tablespoons flour
    1/4 cup mayonnaise
    1/2 cup dry red wine
    1-1/2 cups beef broth

Instructions for Making Garlic-Crusted Prime Rib

Start by preheating the oven to 450 F.The secret of this recipe is that the prime rib roast be at room temperature before placing in the oven.Prime rib should never be cooked more than medium-rare. Cooking more will toughen the meat.
More Instructions for Making Garlic-Crusted Prime Rib

Have your butcher remove prime rib roast from the bones so that the bones are remain attached to each other. ( please read also as an variation: Have your butcher remove prime rib roast from the bones so that you have 3 distinct pieces.) Place the bones in the bottom of a large heavy roaster pan. The ribs eill act as a natural roasting rack. Sprinkle both ribs and roast generously with the salt and pepper.
Additional Instructions for Making Garlic-Crusted Prime Rib

Mix garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and blend until a smooth paste forms. Add garlic paste on all sides of the roast and place fat-side up on the rib rack in the pan.Put roasting pan in pre-heated oven and bake for 20 minutes. Then reduce oven heat to 275 F. Bake an additional 1-1/2 hours or until an meat thermometer inserted in the center of the roast indicates a temperature of 140 F. for medium-rare. Check at 10 minute intervals until it reaches desired temperature.

Move prime rib roast and ribs to a platter and keep warm. Should rest at least 15 minutes before carving. Meanwhile place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half, about 5 to 8 minutes. Add beef broth and cook stirring often, until reduced again by half.

Slice prime rib roast and separate ribs. (also a variation which should be read: Slice prime rib roast in desired sizes knowing that this recipe is for 6-8 persons.)Serve warm with the reduced pan sauce.

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Cook Book
« Reply #16 on: December 26, 2013, 02:26:35 PM »
Krackers Home Made Sauerkraut

4 heads make a half 5 gallon bucket, 8 heads do a full bucket
use a mandolin to slice THIN conformed slices so they ferment the same time span
use a food grade bucket or large bin
1----add a 1" layer to bucket and sprinkle with 1.5 TBSP of canning salt
til its all in the bucket

2---let it sit for 20 minutes...the salt will start the fermentation fast and make juice
3----keep mashing it down with your fist HARD until you have enough juice to have it all under water at least 1"
4---put a plate or something flat that's strong over it and a jug of water on top of the plate to keep it submerged

5---1-2x daily walk by and push it down til bubble stop bursting up, youll hear them. push down til they stop.
DO...NOT...EVER...DISTURB IT OR TURN IT OR MIX IT, DONT TOUCH IT or you stop all fermentation!!
when it stops giving you bubbles, its done, NOT UNTIL the bubbles stop! when you stop getting bubbles, cann it  :tup:

KEEP BUCKET IN A WARM PLACE or it will slow down fermentation.
you want a place with at least 65 degrees consistent, preferably around 70.

when its tender and fermented to taste, about 8-10 weeks, hot bath can it  :tup:

after you eat this, store bought kraut will smell like nasty stuff  :tup:

Offline scout/sniper

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #17 on: December 26, 2013, 03:01:13 PM »
Another Winter Favorite.

Succulent Roasted Rabbit/Squirrel

1 rabbit or squirrel
1 c. vinegar
4 sweet white onions cut in large pieces
Morton's "blending salts"
Canned or fresh whole mushrooms
Red wine for cooking
Rosemary to taste

Place animal in roasting pan and cover with a brine of salt water and 1 cup of vinegar.
Leave in pan overnight. Drain and cut into serving pieces and place in crockpot.
Add of the cut up onions and sprinkle with blending salts.
Steam for 2 hours. Remove animal and place in a roaster.
Add the whole mushrooms and the rest of the onions.
Cover with about 1 cup of the wine and roast in preheated oven for 2 hours at 325.
After the first hour, sprinkle lightly with rosemary, add up to one more cup of wine and continue roasting.
Baste with wine sauce 3 or 4 times during the last hour.
Any views or opinions presented in this post are solely those of the author and do not necessarily represent those of WFW.

"I have two lines you should never cross...Horizontal and Vertical"

Offline Hawgdawg

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #18 on: December 28, 2013, 06:49:02 PM »
Okay, you can also through in the smoker for a few hours to really make a White Trash Roast Possum special!

 Possum should be cleaned as soon as possible after shooting. It should be hung for 48 hours and then it can be skinned and cooked. The meat is light colored and tender. Escess fat may be removed, but there is not strong flavor or odor contained in the fat. 1 possum 1 onion, chopped 1 tbsp fat possum liver, diced 1/4 tsp worchestershire sauce 1 cup breadcrumbs 1 hard boiled egg, chopped 1 tsp salt water bacon

 Clean possum and rub inside and out with salt and pepper. Saute the onions, then add to the remaining ingredients except for the water and bacon. Combine together and stuff the possum. Place stuffed possum in a large roasting pan, add water to the pan, and lay bacon strips across the back of the possum. Roast uncovered in a 350F oven for about 2-1/2 hours, or until tender. Possum is best eaten in the winter time, and should be served with sweet potatoes. comfort food!

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #19 on: December 29, 2013, 09:36:44 AM »
Krackers 30-06 taters

Slice potatoes into coins.
toss in hot oil and fry in a large pan
season wit some salt and pepper

Now, we all know potatoes take for freaking ever to cook, so I cant hep you here but when you think all potatoes are at least half way cooked, dump in about 1/3 cup of apple cider vinegar
finish frying them
you'll love em'  :tup:

Offline Badhabit

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #20 on: January 08, 2014, 11:54:44 AM »
Three Pines Prime Rib Rub

With Mushroom-Red Wine au Jus
This roast has been our Christmas Dinner Tradition for 15 years. I got the inspiration for this recipe many years ago from an old chef at the Old Angus Restaurant in Washington, D.C. He always served the best of the best! It's the highlight of any elegant dinner for special guests, and leftovers (if any) are especially terrific for sandwiches or casseroles.
Serving Size: 4
Suggested Wine: 1998 or '99 red Bordeaux or a California Merlot or Cabernet Sauvignon
1 bone-in beef rib roast, 5-6 lbs. (3 ribs)
4 cloves garlic, peeled -- sliced
2 sprigs fresh rosemary leaves or 1 Tbs. dried
2 sprigs fresh thyme leaves or 1 tsp. dried
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon onion powder
1 teaspoon celery seed
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 cup extra virgin olive oil
1 large onion -- cut in large wedges
2 large carrots -- cut in large chunks
2 large whole ribs celery
1/4 cup kosher salt
1/2 cup beef stock
1/2 cup dry red wine
1 cup sliced fresh mushrooms -- optional
2 tablespoons cold butter

1.Buying and trimming: When ordering, request a "top choice" cur from the small loin end (the best ribs #12-10), and have the chine bone cut off. Request that at least 1/8"-1/4" fat cap remain. Optional is to have the rib bones shortened and frenched (I don't have that done since I want the drippings).

2. Cut a double thickness of heavy duty foil (24" x 36") and place the roast in the center. Slice the garlic cloves and with a sharp knife, cut 1/2-inch slits in the fat cap of the roast; insert garlic slices into the slits. In a small bowl, combine the rosemary, thyme, salt, pepper, onion powder, celery seed, paprika, garlic powder and cayenne; mix well. Add the olive oil and mix well into a gooey mass, almost a paste Spoon mixture over the fat cap of the roast and rub mixture in. Fold and seal foil tightly; refrigerate about 3-4 hours or up to 8 hours.

3. Remove the roast from the refrigerator and unwrap the foil to allow the meat to come to room temperature, about 30 minutes. Preheat oven to 425 degrees. In the bottom of a roasting pan just large enough to hold the roast confortably, scatter the onions, carrots and celery evenly to form a sort of make-shift rack (the bottom of the pan should be covered in a single layer; if not, cut more vegetables to achieve that. Place the roast bone-side down on top of the vegetables and liberally apply the salt.

4. Put the pan into the oven and roast about 20 minutes, or until fat begins to sizzle. Remove the pan from the oven and reduce the oven temperature to 325 degrees F. Pour just enough of the beef stock into the bottom of the roasting pan around the vegetables. DO NOT POUR THE LIQUID OVER THE MEAT AND DO NOT ALLOW THE LIQUID TO TOUCH THE BOTTOM OF THE MEAT. It should be just enough to come half-way up the chunks of vegetables.

4. Return the pan to the oven and roast to desired doneness, about 20-22 minutes per pound, or until instant-read meat thermometer inserted into the meatiest part of the roast without touching the bone registers 125 degrees for medium rare (up to 135 degrees for medium---but do not overcook).

5. Remove roast from oven and transfer to a platter, leaving the vegetables in the pan. Tent the roast with foil to keep warm.

6. Meanwhile, place roasting pan on top of the stove and bring pan juices with the vegetables to a boil, scraping up browned bits from the bottom. Add the wine and cook and stir 3-4 minutes to blend flavors. Use a slotted spoon to remove and discard vegetables. Strain liquid into a small saucepan and skim off fat. Add the mushrooms now if desired, and taste for salt and pepper. adjusting seasoning if needed. Return liquid to a boil until reduced by about half. Remove from heat; stir in cold butter. Carve roast and serve with au jus on the side.

Offline Camo Queen

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #21 on: January 10, 2014, 10:28:20 PM »
It was requested that this be added ;)

I found a venison chili recipe in a Field and Stream magazine one day, and after a couple of tweaks it turned out to be the best chili I've ever had..

2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced
1/2 of an 8oz can of chipotle chilies chopped fine
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon black pepper
1/4 cup honey (I like mine just a tad sweeter, so I add a little more honey than this...just gotta taste it)
1 tablespoon molasses
1 bottle Guinness or other stout
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes
2 cans of black beans

Brown the venison and set aside. Cook the bacon and set aside with the venison. Throw your veggies into the bacon grease and cook until they start to soften. Add meat, beans and liquids into the pot and let 'er cook for a couple of hours. DELISH!

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #22 on: January 29, 2014, 10:37:48 PM »
Full details and pictures  :tup:

Pork Butt Defined

Location of pork butt on the hogDespite the name, pork butt does not come from the rear end of the hog--it is cut from the shoulder.

The pork shoulder weighs 12-18 pounds and consists of two portions: the butt, which is the upper portion of the shoulder, and the picnic, which is the lower portion.

The whole pork butt is a rectangular roast weighing 6-10 pounds and containing a portion of the shoulder blade bone. It is sold bone-in or boneless; if boneless, a whole roast may be cut into half portions.

The whole picnic weighs 6-9 pounds. It contains a portion of the foreleg and is usually sold with some skin attached. The picnic is sometimes cut into an upper arm portion (the meatier portion, usually sold skinless) and the lower foreleg portion (containing more bone, skin, and connective tissue).

Whole pork butt
   Whole pork picnic
Photo 1. Whole pork butt    Photo 2. Whole pork picnic

Other Names For Pork Butt

Pork butt is also know by the following names, or some combination thereof:

    Boston shoulder roast
    Boston roast
    Boston butt
    Shoulder butt
    Shoulder blade roast

Why Pork Butt Is Preferred For Barbecue
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You can make great-tasting barbecue with either pork butt or picnic. Both portions contain a lot of fat and connective tissue, which results in moist, succulent meat after many hours of "low and slow" cooking. However, most people use pork butt because it is more commonly available in stores (especially at wholesale warehouse stores) and because it has somewhat less waste than the picnic. Both portions, however, are quite inexpensive.

Choosing A Pork Butt

There are several considerations when selecting pork butt for barbecuing:

   Pork Quality Grades

Although all pork is inspected for wholesomeness by the USDA, it is not usually graded for quality. The USDA says this is because pork is "produced from young animals that have been bred and fed to produce more uniformly tender meat."

When pork is graded for quality (which is voluntary and paid for by the pork producer), it is only graded into two levels: "Acceptable" and "Utility." The USDA says that supermarkets only sell "Acceptable" pork; "Utility" pork is mainly reserved for processed foods.

So unlike beef, where you have to decide between quality grades of USDA Prime, USDA Choice, and USDA Select, each of different quality and price, you don't have to worry about quality grades when shopping for pork butt.
Supermarket pork butt

Wholesale warehouse store pork butt - lean side

Wholesale warehouse store pork butt - fat side

Whole, Untrimmed Pork Butt In Cryovac

At the supermarket, whole or partial pork butts are sold individually, usually boneless and with much of the exterior fat removed.

Picture 1 shows a typical pork butt from a supermarket. The package contains one boneless roast weighing 3.99 pounds, probably a half portion of a whole butt. It is labeled, "Pork Shoulder - Blade Boston Butt Roast Boneless" and is priced at $2.79 per pound, or $1.99 per pound with the store's club card.

At the wholesale warehouse store, whole pork butts are usually sold in Cryovac packaging, two to a package, with the exterior fat intact. In the past, warehouse stores typically carried bone-in butts, but boneless butts are becoming more common.

Pictures 2 and 3 show a typical package of pork butts from a warehouse store. It contains two boneless roasts weighing a total of 19.23 pounds. Each roast weighs over 9 pounds. It is labeled,  "Boneless Pork Shoulder" and is priced at $1.35 per pound. After trimming a total of 4.5 pounds of fat, these roasts cost the equivalent of $1.75 per pound.

Since pork is a commodity, prices will fluctuate greatly over time. When prices are down, bone-in pork butt can be purchased at warehouse stores for at little as 89 per pound.

Most people will choose pork butts from warehouse stores because they cost less per pound and can be trimmed as desired because they are sold whole with the external fat intact. Also, as long as you're firing up your cooker, you might as well cook two pork butts, so the two-to-the-package you get at the warehouse store fills the bill.

Looking at Pictures 2 and 3, you can understand why first-timers might think they're getting a single, humongous pork butt! In the Cryovac packaging, it's hard to tell where one roast ends and the other begins. This presents a problem if you want to buy roasts of equal size...often you'll open the package to find a 6-pound roast and an 8-pound roast, but you can't tell this by looking at the package. This isn't a big deal, but it does mean that the smaller roast will cook faster and must be removed from the cooker sooner than the larger one.

Most people choose whole, untrimmed pork butts weighing 6-8 pounds each. The pork butt articles featured in the Cooking Topics section of this website assume roasts in this weight range. However, roasts that are outside this range cook just fine, so don't worry too much about weight when buying pork butt.
     Meat Characteristics

Choose pork butt with a smooth, firm, white fat cap and a good amount of fat marbling within the meat itself. The meat should be red-pink in color with a coarse grain.

These characteristics can be difficult to assess when meat is sold in Cryovac. In fact, due to the lack of oxygen in the package, the meat may appear slightly purple, but after several minutes of exposure to the air, it will regain its normal red-pink color. You can see this difference in color in the photos above showing supermarket pork butt wrapped in plastic film and warehouse store pork butt in Cryovac packaging.

The good news is that warehouse stores usually sell high-quality meat having the characteristics described above. If you get the meat home and find otherwise, return it to the store for a refund.
     Bone-In or Boneless

You'll make great barbecue regardless of whether you use bone-in or boneless pork butts. Bone-in seems to be getting harder to find at some warehouse stores, so your only choice might be boneless, but that's OK.

A pork butt consists of a number of individual muscles that converge at the shoulder. These muscles are held together and attached to the bone by connective tissue. As a result, a bone-in pork butt is a very solid chunk of meat. When the bone is removed, a pork butt takes on a more "relaxed" shape and is not as solid as it was before. For this reason, boneless pork butts are sometimes tied with kitchen twine or netted by the butcher to give them a more compact shape and to make handling easier on and off the cooker.

People usually have two reasons for preferring bone-in pork butts. One is that it's fun to remove the bone from a properly cooked roast, since it usually pulls out clean with no meat attached--in a sense, the bone is like a built-in doneness indicator. The other reason is that some people believe the meat near the bone tastes better. There may be some truth to this, since there is more fat and connective tissue near the bone that adds moisture and flavor to the meat during cooking. However, the effect is negligible once all the meat is pulled, seasoned, and mixed together for serving.

One thing that the bone does not do so well is transmit heat to the interior of the roast. According to Robert L. Wolke, author of What Einstein Told His Cook, bones do not conduct heat as well as the meat itself because they are porous and relatively dry. So don't cook bone-in pork butts hoping that the bone helps cook the meat more evenly or quickly.
Fine print on label of enhanced pork    Avoid Enhanced Meat!!

Lots of supermarket pork butts are injected with a solution of water, salt, sodium phosphate, and other ingredients to make the meat more moist. This is called enhanced meat and most barbecuers avoid it because they don't like paying for water instead of meat, and because the meat can taste hammy or too salty.

Enhanced meat can be identified by reading the fine print on the product label. Look for a phrase indicating the percentage of solution added to the meat and the solution ingredients.

Click on this photo to see a larger image of the fine print on the supermarket pork butt shown earlier in this article. It reads, "Tenderness and moistness enhanced by a solution of up to 12% water, salt and sodium phosphates." Assuming this 3.99 pound roast contains 12% solution and is selling for $1.99 per pound, you're paying 95 for 7.7 ounces of solution.

Marketing phrases like "always tender", "moist and juicy", "moist and tender", "tender and juicy", "guaranteed tender", and "extra tender" are tip-offs that the meat has probably been enhanced.

Non-enhanced meat may say "all-natural" or "no added ingredients" on the label, or may say nothing at all. Most whole pork butts in Cryovac are not enhanced; if they are, the "solution added" text must be printed on the package.

But what if you buy meat from a butcher where the meat is not pre-packaged? Has that pork butt been enhanced or not? To find out, you'll have to ask the butcher. He or she should be able to show you a case box or the original Cryovac packaging which will carry the "solution added" text if the meat has been enhanced.

If you have no choice but to use enhanced meat, you may wish to reduce the amount of salt in your rub, since the meat has been injected with a fair amount of salt.

You can learn more about this subject by reading the Enhanced Meat article.

Prepping A Pork Butt

The most basic way to prep a pork butt for barbecuing is to simply remove it from the Cryovac packaging, pat it dry with paper towels, and apply a heavy sprinkling of rub to all sides. Some people will cook untrimmed pork butts with the fat-side facing up, believing that the fat "bastes" the meat during cooking.

I subscribe to the preparation method I learned at the Paul Kirk Pitmaster Class in 1997, which is to remove the fat cap and any large areas or pockets of external fat that can be easily trimmed away, then apply the rub. The logic behind this method is that:

    Smoke and rub won't penetrate the external fat.
    It takes more time and fuel to cook a pork butt with all the fat intact.
    Unlike a brisket flat, which is quite lean and benefits from the protection that a layer of fat offers, a pork butt contains a tremendous amount of intramuscular fat, so the roast essentially "self-bastes" from the inside out.

    After many hours of cooking, much of the external fat renders away, and you're not going to eat the fat that's left--you're going to cut it away and discard it.
    Removing the external fat allows for the formation of more dark, flavorful outside meat that people enjoy so much.

You'll need a large, sharp knife to trim a pork butt. Don't try this with a paring knife, a utility knife, or any knife that is dull. You may wish to invest in a butcher's knife, but a large, very sharp chef's knife will do.

Pork butts before trimming
   Remove Pork Butts From The Cryovac

Remove the pork butts from the Cryovac packaging and pat dry with paper towels.

Sometimes you will see recipes that call for rinsing pork butts under running water and/or white vinegar before cooking. Do you think barbecue restaurants rinse the thousands of pork butts they cook each year? No, and you don't need to, either.

You may notice a slight odor when opening the Cryovac packaging. This odor is normal and should dissipate after a few minutes. If the odor is a strong, putrid smell that lingers even after rinsing the meat under cold running water, this is a sign that the meat is spoiled, and it should be returned to the store for a refund.

You may also notice some liquid in the bottom of the Cryovac packaging. This liquid is called "purge" in the meat industry. It is normal for meat to release a modest amount of liquid as it sits in the packaging. However, a large amount of liquid is an indication of excessive storage time, improper storage temperature, or previously frozen meat.

This picture shows two untrimmed, boneless pork butts that have been removed from the Cryovac packaging and patted dry with paper towels. These roasts weigh over 9 pounds each and are shown with the fat-side facing down.

Fat cap on pork butt

Fat cap after removal - exterior view

Fat cap after removal - interior view
   Remove The Fat Cap And False Cap

Picture 1 shows a side view of one of these 9-pound untrimmed pork butts, with the fat cap on top of the roast. It's 1/4" to 1/2" thick in most areas, but up to 3/4" thick in a few spots. The thickness of the fat cap will vary from roast to roast, depending on the individual hog and how it was trimmed at the processing plant.

There are no style points when it comes to removing the fat cap, so trim it off in whatever way you feel most comfortable. However, here's a method that works well for me.

Place the roast on a cutting board with the fat-side facing up. Turn the roast so that the narrow ends are on the left and right. Assuming you're right-handed, start at the right end of the roast and cut between the fat cap and the meat, trying to remove as much fat and as little lean meat as possible. After cutting about 1" down the length of the roast, grasp the fat cap with your left hand and lift up slightly so you can see what you're cutting. Continue cutting between the fat and the lean down the entire length of the roast until the cap is removed.

Picture 2 shows the outside of the fat cap after it has been removed. I like to remove it in a single piece, but you don't have to do it this way.

Picture 3 shows the inside of the fat cap. Note that small amounts of lean meat were removed in the process, which is just want to minimize that.

After removing the fat cap, you may see areas that appear to be lean meat, but upon closer inspection reveal a thin layer of meat covering another thick layer of fat. This is called a "false cap" and should be trimmed down to the lean meat below.

Pork butts after trimming
   Remove Other Areas Of External Fat

With the fat cap and false cap removed, turn your attention to other large areas of external fat. Trim patches of surface fat down to the lean meat. If you find pockets of fat where several muscles converge, just trim out whatever fat seems reasonable.

There comes a point of diminishing returns when trimming fat from a pork butt. There's no way and no reason to remove it all, so just remove the majority of fat that makes sense to you. It's hard to remove too much fat from a pork butt, unless you trim so deeply between individual muscles that the roast starts to fall apart! Remember, the internal fat and connective tissue holds the roast together and provides great flavor and moisture during cooking, so don't go trimming deep inside the roast.

This picture shows the two pork butts after removing the fat caps, false caps, and most external fat.

The roast on the left weighed 9 pounds, 10-1/2 ounces before trimming, and had 1 pound, 13-1/2 ounces of fat removed.

The roast on the right weighed 9 pounds, 11-1/4 ounces before trimming, and had 2 pounds, 10-1/4 ounces of fat removed.
     Remove Unsightly Bits And Pieces

When trimming a large cut of meat like a pork butt, you may stumble across things like big veins, bloody spots, or even an occasional lymph node (sort of a cream-colored or light-brown circular mass extending an inch or more down into the meat, usually removed at the processing plant but sometimes missed). Just trim away these things if you find them. Remember, this hunk of meat used to be part of an animal, and these things are normal.
     Tying A Boneless Roast

If your boneless pork butt seems kind of floppy and you want it to have a more compact shape, tie it in several locations with kitchen twine.

Place the roast with the narrow end facing you. Cut a length of kitchen twine, loop it around the roast, bringing the two ends to the top of the roast. Pull snug and tie with whatever kind of knot you like, then repeat in several locations. A surgeon's knot works well and is easy to tie.

Seasoning The Pork Butt

After trimming a pork butt, apply a generous amount of dry rub to the meat and cook immediately, or apply the rub, wrap the meat in Saran Wrap, and refrigerate overnight. The rub does not penetrate the meat during refrigeration, at least not deeply, but it does form a moist layer of seasoning that adheres well during cooking. You can also apply a bit more rub before putting the meat in the cooker.

Another method, described in the Pork Butt - Slathered With Mustard & Rub article, is to apply a thin coat of mustard to the pork butt, followed by a generous sprinkling of rub, then either cook immediately or wrap and refrigerate overnight. The mustard helps the rub stick to the meat, and oddly enough, the meat does not taste like mustard after cooking.

The Pork Butt - Slathered With Mustard & Rub and Pork Butt - The Renowned Mr. Brown articles contain popular rub recipes for pork butt. You'll also find more dry rub recipes and information on injecting flavorful liquids into pork butt on The Virtual Weber Bulletin Board.
« Last Edit: February 01, 2014, 01:52:17 PM by Kc_Kracker »

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #23 on: January 29, 2014, 10:39:03 PM »
Anatomy of a Pork Butt Part 2

Temperature Of Pork Butt Before Cooking

There are two schools of thought on this point. One school holds that you should allow a pork butt to sit at room temperature for up to two hours before cooking. This helps to minimize the difference in temperature between the meat and the cooker.

Why is this important? Some barbecue experts say that cold meat can be fouled by creosote that results from a poorly managed fire, especially in wood-burning cookers. The result is bitter tasting meat. This isn't much of a concern in the WSM as long as the top vent is fully open at all times. And of course, the WSM is charcoal-fired, not wood-fired. Others say that a pork butt at room temperature takes less time and fuel to cook than a cold one, but I'm not sure this is much of an issue, either.

The other school of thought believes that it's best to take meat straight from the refrigerator and put it into the cooker. Their theory is that the smoke ring, that pinkish/purple color that forms beneath the surface of the meat, is formed only while the meat is below 140F. By starting with a cold piece of meat, it spends more time below 140F in the cooker, resulting in a stronger smoke ring.

I've cooked pork butts both ways, and I'm not sure I can tell a difference either way. Lately, my habit has been to take the pork butt from the refrigerator and place it directly in the cooker. I've not gotten out a measuring tape to see what affect, if any, this has on the formation of the smoke ring, nor have I noticed any bitter flavor to the meat.

Frankly, I think meat temperature is more of an issue with grilled meats that cook quickly over high heat than it is for large cuts like pork butt that barbecue for 8-16 hours or more.

Converting Collagen To Gelatin Is Key To Tender Pork Butt

In his book On Food And Cooking, author Harold McGee says that meat is composed of three tissue types: muscle fiber, connective tissue, and fat. Connective tissue consists of the proteins collagen, elastin, and reticulin. Collectively, these proteins bind the muscle fibers together and help connect muscles to bone--McGee calls it "the physical harness of the muscles."

Pork butt has an abundance of connective tissue, as do most muscles that work very hard. It's this connective tissue that makes pork butt such a tough cut of meat. The good news is that muscles that work hard tend to be more flavorful than those that don't work hard.

According to McGee, connective tissues made of elastin and reticulin don't break down during cooking, but collagen turns into soft gelatin. It is this conversion from collagen to gelatin that renders the tough old pork butt into the tender barbecue we enjoy so much.

Internal Meat Temperatures

In the book How To Cook Meat, authors Chris Schlesinger and John Willoughby say that tough cuts of meat must be "cooked through doneness to tenderness." In other words, you don't stop cooking a pork butt when it reaches the internal temperature we associate with tender cuts like pork loin or pork tenderloin. A pork butt is not edible if cooked to 140F or even 170F.

In order to be tender, a pork butt must be cooked to an internal temperature of 180-205. The reason for this, according to McGee, is that the conversion of collagen to gelatin doesn't even begin until meat reaches an internal temperature of 140F, and is most efficient as internal temps approach 212F. "Low and slow" barbecuing at 225-250F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin. While some moisture will be driven out of the pork butt as it reaches these high internal temps, the gelatin makes up for it and keeps the meat moist.

    For sliced pork, cook to 180-185.
    For pulled pork, cook to 190-205.

Where To Measure Internal Temperature

A pork butt consists of a number of individual muscles that converge at the shoulder, and there is a lot of fat and connective tissue between these muscles. As a result, you will get different temperature readings between different muscles and between meat and fat or connective tissue.

I feel the best way to measure internal temperature is to check in several locations and average the results. For example, if you're shooting for 195F and you get readings of 193F, 195F, 198F, and 201F in different locations, you've achieved your goal of 195F. If you prefer to measure in just a single location, then measure in the thickest part of the meat.

Temperature Plateau

It's common for a pork butt to reach a temperature plateau of 155-170F during cooking--a point at which the internal temperature stops rising and stalls, sometimes for several hours. It's thought that this has something to do with the amount of moisture in the meat and the conversion of collagen to gelatin discussed above.

Do not despair, because this is when the meat is starting to "cook through doneness to tenderness." With some patience and a 225-250F cooker temperature, the pork butt will eventually move beyond the plateau and the meat temperature shall rise again.

If you're cooking a very large pork butt and running short on time (or patience), you can kick the cooker up to 275F without doing any harm. Or, if the pork butt has reached 160-175F, you can wrap it in foil and finish it in the cooker or in the oven, like in Pork Butt - Quick Cooked.

Cooking Times

How long will it take to cook pork butt to 180-205F? As a rough estimate, figure 1-1/2 to 2 hours per pound based on the trimmed weight of an individual roast. For example, when cooking two roasts weighing 8 pounds each after trimming, the total cooking time for both roasts should be 12-16 hours.

Remember, this is only an estimate--it may take more or less time, depending on the thickness of the pork butt, the amount of connective tissue that needs to be converted to gelatin, the temperature of the cooker, weather conditions, and the number of times you open the cooker for turning and basting.

While it may not take much more time to cook multiple pork butts that it does to cook just one, it will require more fuel. Make sure to use more charcoal in the cooker when barbecuing multiple pork butts.

Cook Fat-Side Up Or Fat-Side Down?

If you choose to cook a whole pork butt with the fat cap intact, should you cook it fat-side up or fat-side down? Some people believe that cooking fat-side up helps "baste" the meat during cooking, while others believe this is nonsense--that pork butt is laced with so much intramuscular fat that it doesn't matter whether the pork butt is cooked fat-side up, down, or sideways.

You'll have to decide this for yourself, since I recommend that you trim off much of the external fat as described earlier in this article.

Turning & Basting

Turning meat over and end-for-end several times during barbecuing helps to promote even cooking. Basting helps keep the meat moist and adds a little flavor to the surface of the meat. Turning and basting is not as important with pork butt as with other cuts of meat, so you can decide for yourself whether you want to go to the effort.

Using 1-1/2 to 2 hours per pound as a guideline, calculate how long it will take to cook the pork butt. For example, two 8-pound pork butts will take 12-16 hours to cook, so take the shorter time of 12 hours and divide it in half. The first time to turn and baste the meat is at this halfway point: 6 hours. If you baste sooner than the halfway point, the rub won't have a chance to set up on the surface of the meat and you'll end up washing away much of it.

Baste one side of the pork butt, then turn it over and end-for-end and baste the other side. You can baste with any flavorful liquid you like. It might be apple juice applied with a spray bottle, or a complex concoction applied with a cotton mop. You'll find lots of ideas in the Recipe Forums on The Virtual Weber Bulletin Board. The Pork Butt - The Renowned Mr. Brown article features a recipe for a cider vinegar baste.

Now, divide the remaining cooking time in half. In our example, the next time to turn and baste the meat will be in 3 hours. Repeat this process until about the last hour of cooking, then stop turning and basting.

Remember, every time the cooker is opened, it loses temperature, so be quick and efficient when turning and basting.

Foiling & Resting After Cooking

As with any large roast, it's important to let pork butt rest for at least 30 minutes before slicing or pulling so the juices inside the meat have a chance to redistribute. You can read more about the science behind this in Letting Meat Rest After Cooking.
At a minimum, place the pork butt on a rimmed baking pan, cover loosely with foil, and let rest 30 minutes before slicing or pulling.

For even better results, wrap the pork butt tightly with aluminum foil, place in an empty ice chest, and hold until ready to serve. The meat will continue to cook for a little while because of carry-over heat, making the meat even more tender. More importantly, the extended rest results in moister meat, and the collected juices inside the foil will soften any tough crust on the exterior of the meat. The meat will remain safely above 140F for 2-4 hours. See Holding, Storing & Reheating Barbecued Meats for more details.
Slicing, Pulling & Chopping Pork Butt
Here's how to slice, pull, and chop pork butt for serving on a plate or in a sandwich:
Pork butt after cooking

Slicing Pork Butt

After cooking the pork butt to 180-185F and letting it rest for at least 30 minutes, remove the bone (if any) and slice the meat across the grain. The grain can be difficult to determine, since the pork butt consists of a number of muscles that converge at the shoulder from different directions. Just do your best to find a direction that yields attractive slices cut across the grain. If you don't like what you see after a few slices, turn the roast a different direction and try again.

Sliced pork butt is usually served on a plate, not in a sandwich.

I'm not a big fan of sliced pork butt, so I don't have any photos to share with you. I prefer pulled pork as described below.
Partially pulled pork butt. Close-up of pulled pork butt

Pulling Pork Butt

When pulling hot pork butt, protect your hands by wearing heat-resistant gloves or disposable latex gloves over cotton work gloves.
After cooking the pork butt to 195-205F and letting it rest for at least 30 minutes, remove the bone (if any) and pull the meat into thumb-sized pieces or smaller, as shown in these two pictures.
The two most common ways of pulling pork are by hand or with large serving forks.

To pull the meat by hand, separate the roast into chunks along the natural seams between muscles. Remove any areas of fat or connective tissue by hand or by scraping with a knife, then tear the chunks into small pieces.
To pull the meat using serving forks, just plunge two forks into the meat side-by-side and pull the meat apart. Use the forks to break large pieces down into small, bite-sized ones. Remove any areas of fat or connective tissue by hand.
Many people enhance the flavor of pulled pork by mixing in leftover rub, or by mixing in a thin, vinegar-based (or even a tomato-based) sauce.
Pulled pork butt can be served on a plate or in a sandwich. It's common for a pulled pork sandwich to be served on a bun with a drizzling of vinegar-based sauce and a scoop of cole slaw.
Chopping Pork Butt
Chopped pork butt is prepared from pulled pork by chopping it finely on a large cutting board with meat cleavers (if you have them) or with a chef's knife. Chop the meat as finely as you like, then flavor with rub or sauce as with pulled pork.
Chopped pork butt is usually served in a sandwich, topped with barbecue sauce and a scoop of cole slaw.
More Unsightly Bits And Pieces
As you pull pork, you will undoubtedly find large pockets of fat, connective tissue, large veins, and other unsavory bits and pieces. Just remove these things by hand or by scraping or cutting them away with a sharp knife.

"Mr. Brown" Or "Bark"
The terms "Mr. Brown" or "bark" describe the dark brown outside meat of barbecued pork butt that is so flavorful. Make sure that each of your guests gets some of this meat in their serving of pulled pork.

Pork Butt Yield

When you take into account trimming the fat before cooking, the shrinkage that occurs during cooking, and some waste when pulling the meat, you'll end up with a 40-60% yield of edible meat from a pork butt. For example, an 8-pound untrimmed pork butt will yield 3-5 pounds of edible meat after trimming and cooking.
If you're cooking pork butt for a group, figure 4-6 ounces of meat per sandwich. Assuming a 50% yield, an 8-pound untrimmed pork butt will yield 16 4-ounce sandwiches or almost 11 6-ounce sandwiches.

there's a good chance you'll end up with lots of leftover pork butt. See Holding, Storing & Reheating Barbecued Meats for tips on how to freeze and reheat the leftovers.

Offline Kc_Kracker

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #24 on: February 01, 2014, 02:57:14 PM »
Pork Butt with a Mustard Binder and why, with a great recipe
for pics too see

Pork Butt - Slathered With Mustard & Rub    

Originally posted: 04/29/1999
Last updated: 10/10/2012
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    Purchase two boneless or bone-in pork butts.
    Trim excess fat, if desired.
    Apply a generous coat of yellow mustard and your favorite rub.
    Cook at 225-250F to an internal temperature of 190F.
    Wrap in aluminum foil and hold in a cooler until ready to serve.
    Pull meat, sprinkle with extra rub, and serve with barbecue sauce on the side.

Consider The PigMustard is a common ingredient in barbecue cooking, and it's commonly "slathered" onto pork butt before the application of rub. Most people report that they cannot taste the mustard after cooking, so why use it in the first place? One reason is that mustard acts like "glue" to hold the rub on the meat. Another reason is that some people feel it promotes the formation of "bark", the brown, chewy exterior layer of meat that is so flavorful.

I'm not sure if mustard makes for better bark, but I do know that it's fun to use, that lots of folks do it, and I guarantee your pork butt won't end up tasting like a hot dog!

This article was originally published in April 1999, and I've updated it based on a cooking session I did on April 17-18, 2004. on any of the pictures to view a larger image.
Trimmed boneless pork butts

Slathered and rubbed pork butts
   Buy And Prepare The Pork Butt

Purchase two large, untrimmed pork butts, either boneless or bone-in. Trim the excess fat as you see fit. If using boneless pork butts, consider tying in three or four locations with kitchen twine to hold the meat together during cooking and handling.

Apply a generous coat of regular yellow mustard to all sides of the meat, then liberally sprinkle on your favorite rub. You can use a fancier mustard, if you like, but I'm not sure it will make a discernable difference to the flavor of the meat.

After applying the rub, put the butts back in the refrigerator to keep them cold as you fire up the cooker.

I purchased a Cryovac package of two boneless pork butts from a wholesale warehouse store. One piece weighed 9 pounds, 10-1/2 ounces, the other 9 pounds, 11-1/4 ounces. I trimmed off the thick, exterior layer of fat from each butt and any large areas of fat that were easy to remove, then tied each butt with kitchen twine. After trimming, the butts weighed 7 pounds, 13 ounces and 7 pounds, 1 ounce respectively.

Here's the rub recipe I used on these butts:
Modified Armadillo Willy's Rub
1/4 cup Turbinado sugar
1/4 cup table salt
1/4 cup paprika
1 Tablespoon freshly ground black pepper
1 Tablespoon granulated garlic
1 Tablespoon onion powder
1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
Mix ingredients thoroughly. Makes enough rub for two pork butts, with some leftover for sprinkling into pulled meat after cooking.
The original recipe calls for 1/2 teaspoon of crushed fennel seed (which I did not use) and 1/4 cup brown sugar instead of Turbinado sugar. Turbinado sugar is also known as "Sugar in the Raw" and can be found in most grocery stores.
Smoke wood mixed into unlit Kingsford charcoal briquettes

Pork butt going into cooker
   Fire The Cooker

Light the cooker using the Minion Method. Fill the charcoal ring to the top with unlit Kingsford charcoal briquettes. Bury several chunks of dry smoke wood in the coals and place a few chunks of wood on top. Unless you're cooking in extremely cold or windy conditions, this should be enough fuel to fire the cooker for 18 hours or more.

Light about 20 briquettes using a chimney starter and spread them over the unlit briquettes and smoke wood chunks.

Assemble the cooker and fill the water pan with hot tap water. Put the butts into the cooker directly from the refrigerator, one on each cooking grate. If the butts are of different sizes, put the larger butt on the top grate and the smaller one on the bottom.

Set the top vent 100% open and leave it that way throughout the entire cooking session. Start with all three bottom vents 100% open. When the cooker temperature hits 200F measured at the lid, set the three vents to 25% open. Allow the cooker to come up to 225-250F, adjusting the bottom vents as necessary to maintain that temperature range.

For this cook, I used apple smoke wood. I didn't have any large chunks, so I used lots of smaller pieces equivalent to about four fist-sized pieces.

I also used the large Brinkman pan instead of the standard WSM water pan. I lined just the outside surface of the pan with heavy-duty aluminum foil for easy cleanup.
Pork butt after cooking

A wild turkey checks out the cooking section
   Smoke The Meat

Cook the butts at 225-250F to an internal temperature of 190F. Turn the meat at least once after 9-12 hours of cooking, and baste several times after 9-12 hours of cooking.

I turned these butts only once after 12 hours of cooking, and basted three times after turning the meat using this solution:
Pork Baste
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup vegetable oil
Place ingredients in a spray bottle and shake well to combine before each application.

Replenish the water pan with hot tap water as necessary. I started with the Brinkman pan full of water and didn't replenish it for the rest of the cooking session.

Monitor the internal temperature of each butt using an instant-read thermometer or a Polder probe thermometer. Since a pork butt is comprised of several different muscles, it may give different readings when probed in different locations. As a result, it's best to check in several spots and average the results to determine the internal temperature of the meat.

I cooked these two butts overnight starting at 7:45pm and ending at 1:30pm. I started checking internal temperature after 14 hours of cooking.

Here's how the cooker temperature and vent settings went during this almost 19 hour cooking session:
Time    Lid
Temp    Meat
Temp    Vent 1
%    Vent 2
%    Vent 3
7:45pm    -    -    100    100    100
8:00pm    167    -    100    100    100
8:15pm    200    -    25    25    25
8:45pm    205    -    25    25    25
9:15pm    215    -    25    25    25
10:30pm    230    -    25    25    25
11:30pm    244    -    25    25    25
12:30am    244    -    25    25    25
2:00am    250    -    25    25    25
7:45am(s)(t)    180    -    25    25    25
8:00am    234    -    25    25    25
9:00am(s)(b)    210    -    25    25    25
10:00am(b)    255    160-170    25    25    25
11:00am(b)    251    -    25    25    25
12:00pm    235    175-185    100    100    100
1:30pm    249    188-193    100    100    100

(s) stirred coals
(t) turned meat over and end-for-end
(b) basted meat

Note that the vent percentages represent the way I set the vents at the time indicated.

And that photo of the turkey? The pork butt smelled so good that this gobbler wandered into the backyard to see what was up. In case you're wondering, I won't be featuring a new barbecued turkey article on the website next month!
Holding foiled pork butts in cooler    Hold The Meat For Serving

When the meat reaches 190F, remove from the cooker and wrap tightly with heavy-duty aluminum foil. Place the wrapped butts in an empty cooler and hold until ready to pull and serve. The meat will remain safely above 140F for 2-4 hours. See Holding, Storing & Reheating Barbecued Meats for more details.
Partially pulled pork butt

Close-up of pulled pork butt

Pulled pork sliders

Close-up of pulled pork sliders
   Pull The Pork & Serve

Use heat-resistant gloves or two large serving forks to shred the pork into bite-sized pieces. Remove pockets of fat or anything else that does not look appetizing.

Season the pulled meat with leftover rub to taste, mixing thoroughly. Make sure the dark, outside pieces of "bark" are distributed throughout the mix.

Pictures 3 and 4 show pork sliders made from pulled pork. Mix warm barbecue sauce into the meat and place on little hamburger buns or rolls.

I recorded these results in my cooking log:

    Dark, crusty exterior
    Very good smoke ring
    Very tender, pulled easily
    Good moisture
    Flavorful bark
    One of the easiest cooks ever!

Offline police women of America

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #25 on: May 15, 2015, 11:27:39 AM »
                                                       Chocolate Cream Cheese Shake

don't think its crazy just yet. Cream cheese is a great substitute for half and half in shakes and its way cheaper. After you make the shake you should only barely be able to taste the cream cheese but the cream cheese will make the shake more creamier.

You will need:
1. blender with 16oz cups
2. 2 packets chocolate milk mix
3. 1 tsp. (or a little more) cream cheese
4. milk
5. 3 cubes of ice

Instructions: after measuring cream cheese cut into separate little peace's. Add all ingredients except milk into blender cup. Then add milk till the cup is full. Blend Intel you don't see any white dots of cream cheese at the bottom of the cup. Then Enjoy!
Hi, my name is Josie

Offline Blacklab

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #26 on: May 30, 2015, 10:18:04 AM »
made this recipe from a magazine. Good stuff  ;)

Chilled shrimp pasta salad
3c small pasta shells cook as directed
1/2c sour cream
1/2c mayo
1/4c horseradish hot
S & P to taste
1/2 small sweet or red onion finley diced
1lb peeled/devein small shrimp 50/60. I cooked mine, not store bought boiled.
1 large seedless cuc chopped.
After it chills  you might have to add more sour cream, mayo, and horseradish. As it seem to dry out a little. Adding 1/2lb more shrimp would be a good thing.

3 celery sticks thin sliced
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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #27 on: February 02, 2019, 11:27:02 AM »
guess ill add this for how to make sauerkraut

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #28 on: February 08, 2019, 05:49:23 PM »
made this recipe from a magazine. Good stuff  ;)

Chilled shrimp pasta salad
3c small pasta shells cook as directed
1/2c sour cream
1/2c mayo
1/4c horseradish hot
S & P to taste
1/2 small sweet or red onion finley diced
1lb peeled/devein small shrimp 50/60. I cooked mine, not store bought boiled.
1 large seedless cuc chopped.
After it chills  you might have to add more sour cream, mayo, and horseradish. As it seem to dry out a little. Adding 1/2lb more shrimp would be a good thing.

3 celery sticks thin sliced

Made this today, excellent.👍
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Keep Calm And Duc On!

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Re: The Official: Hunting-Washington.Com Recipe Book
« Reply #29 on: February 24, 2019, 09:56:51 AM »
Pot Pie recipe- use chicken, beef, ham, or the other day I used some leftover elk from a roast.

Preheat oven to 425 degrees.


2 pie crusts

1/3 cup butter

1/3 cup flour

1 tbl dried minced onion

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup chicken, turkey, or beef broth (beef pot pie use beef broth, chicken broth for chicken pot pie and so on. You can use chicken broth for a turkey or ham pot pie.)

2/3 cup milk

2 cups cooked/cut up meat

8 oz. frozen peas and carrots

In a large saucepan, melt butter on low heat. Blend in flour, onion, salt, and pepper. Increase heat to medium and cook until smooth and bubbly. Stir often. Stir in broth and milk. Increase heat to medium high and heat until boiling, stirring often. Maintain boil for 1 minute. Stir in cooked meat and vegetables. Put one pie crust into a pie pan and dump mixture into pan. Cover with the 2nd pie crust, sealing the edges together with damp fingers. Cut slits for steam. Break an egg into a small bowl and brush the egg white onto crust. Cook uncovered at 425 degrees for 30-45 minutes until crust is brown. Let sit 10 minutes to set up.

Sometimes the edge of a pie will brown before the rest of the crust. You can slow this by putting strips of aluminum foil around the edge to cover it until 15 minutes before expected completion time.


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