Culinary Compost Boycotts Penzeys Spices


Hello fellow foodies. After reading recent commentary from Bill Penzey, the author of Culinary Compost is officially withdrawing all references to Penzeys Spices on this food blog. While I’ve always known that Bill overtly inserts his political opinion in monthly mailings to his customer base, (which, in its own right is wrong on so many levels,) I can no longer stand by and let this man spew his rhetoric of hate to conservatives, and to people who support and voted for Donald Trump in the 2016 Presidential election, by labeling them “racist.”

I am not a racist. I never have been. And I resent being called one.

This is extreme-left socialism, and this kind of bigotry has no place in America.  Make no mistake — my observation is not one of Conservatives vs. Liberals. It is simply a stance of the author not supporting an individual who wants to further divide this country through hate by means of his product.

Shown below are a few articles and a link to Penzey’s official Facebook page:

http://truthfeed.com/owner-of-penzeys-spice-co-trashes-trump-supporters-calling-them-racist-and-saying-they-must-be-punished/39315/

http://www.bizjournals.com/milwaukee/news/2016/11/21/penzeys-ceo-comments-ignite-backlash-praise-and.html

http://www.washingtontimes.com/news/2016/nov/23/bill-penzey-ceo-trump-voters-just-committed-the-bi/

https://www.theamericanconservative.com/dreher/bill-penzey-spices-trump/

http://modernfarmer.com/2016/11/penzeys-spices-condemns-trump-attracts-rage/

https://www.facebook.com/Penzeys/?fref=ts

 

You be the judge.  Last time I checked, America was still a free country. And my readers, of course, are still allowed to shop where they want and exercise their right to free speech, which I will always respect. However, pitting people against each other in the guise of “Love” is a ruse by Bill Penzey, who’s only concern is making as much money as he can over a very contentious election.  Funny thing is, he’s pissed off a lot of his customers, and I, for one, will not be coming back.

Invariably, comments by Milwaukee County Sheriff David Clarke say it best:
https://twitter.com/SheriffClarke/status/800088603422380033
“This typical hate-filled white elitist lefty doesn’t live around black people or have stores in black neighborhoods.”

Bill Penzey can be reached at bill@penzeys.com

#boycottpenzeys

 

In the interest of an open discussion, leave your thoughts below – none will be censured.
—Mike from Culinary Compost

Bill Penzey's Socialist Sea Salt

Penzey’s Spices announces new product.

Taos Carnitas-Style Pork Tacos


Taos Carnitas-Style Grilled Pork Tacos | Culinary Compost

This is my signature southwest New Mexican-inspired dish with seasoned grilled pork that is slow-braised and then shredded, carnitas-style. Note that the seasoning is very similar to my other Southwest recipes; the key ingredients invariably being pure New Mexican chili powder, Mexican oregano, toasted and ground cumin and coriander. Serve with Rajas de Chile Poblano, a lime wedge, Mexican cheese and sour cream. Enjoy!

 

Ingredients:

For the Rub:
1 tsp. ground coriander
1 tsp. ground Mexican oregano leaf
1 tbs. smoked Spanish Paprika
3 tbs. whole cumin seed, toasted and ground by hand in a mortar
2 tbs. mild ground Ancho chili powder
1 tsp. hot NM Chimayo chili powder, to taste
2 tsp. table salt
2 tsp. ground whole black pepper
1 tbs. Mexican achiote paste

For the Marinade:
1/2 cup XV olive oil
Juice from 2 squeezed limes
5 large cloves garlic, peeled and mashed

2 pounds lean cubed pork stew meat
2 large poblano peppers, blistered and sliced
1 large red onion, sliced in 1/4″ strips
1 cored and seeded red bell pepper – cut into 1/4″ strips
1/2 cup pork or chicken stock
Kosher salt, to taste

8-10 tortilla shells for serving
Lime wedges
Mexican shredded cheese
Fresh cilantro leaves as garnish – about 3/4 cup
Sour cream
Salsa fresca

 

Directions:

Preheat oven to 300°-F. Cut and reserve the red onion and bell pepper. Measure the dry rub ingredients and mix well in a medium-sized shaker jar. Place the cubed pork in a large mixing bowl. Sprinkle generously with the rub. Stir to coat and add more to ensure all the cubed pork is evenly covered.  Add the XV olive oil, lime juice and mashed garlic to a small mixing bowl. Whisk aggressively for two minutes.

Add the liquid marinade to the cubed pork and stir gently to incorporate. Cover and chill for at least three hours.

Prepare a lump charcoal fire in an outdoor kettle grill. When the coals are white-hot, level and place a baking cooling rack over the outdoor grilling grate to ensure the pork doesn’t fall through the slats.  Brush the rack with cooking spray prior, so the pork doesn’t stick.  Add the pork, (cooking in two batches) to the rack and spread out evenly. Cook uncovered 2-4 minutes per side and then transfer to a 5-quart heavy cast-iron dutch oven. Add 1/2 cup chicken or pork stock. Cover.

Place the dutch oven with the pork in the preheated oven and let sit. Next, place the two poblano peppers on the outdoor grill and char, about 4-6 minutes, until the tough outer skin blisters. Rotate occasionally. Remove, run under cold water to remove the blistered tough outer skin. Core and slice into 1/4″ strips. Add the sliced poblano to a grilling basket with the sliced red onion and bell pepper. Place over direct heat on the grill and brush lightly with olive oil. Season with Kosher salt to taste. Stir occasionally and let char – about 6-10 minutes. Remove and set aside, covered.

Cook the pork covered in the oven for 1.5 to 2 hours, until tender. Remove and shred with two forks. Add the reserved sliced grilled poblano, red onion and bell pepper and stir to incorporate. Set covered on the stove top until ready to serve.

Serve on tortilla shells with sour cream, shredded cheese, cilantro, salsa and a lime wedge.

Serves 6-8

Taos Carnitas-Style Grilled Pork Tacos | Culinary Compost

Taos Carnitas-Style Grilled Pork Tacos | Culinary Compost

Texas-Style Pulled Pork Tacos


This is a great, carnitas-style Tex-Mex recipe for using leftover pulled pork. Braised slow and low, the meat is super-tender. Adjust the seasoning to your taste. If you still have leftovers, they freeze wonderfully… Enjoy!

 

Ingredients:

5 to 8 cups pulled pork
1/2 cup Stubb’s Original BBQ sauce (or your favorite BBQ sauce)
1 cup chicken stock
1/8 lime, squeezed
1 tsp. ancho chili powder
1 tsp. chimayo chili powder
1 tsp. garlic powder
1/2 tsp. ground Mexican oregano
1/2 tsp. ground coriander

Serve With:

Tortilla shells, brushed with olive oil and toasted on the grill or on a heavy, cast-iron comal
Fresh guacamole
Thin-sliced red onion
Shredded Mexican cheese
Sliced serrano or jalapeno peppers
Cilantro leaves

 

Directions:

Place the leftover pulled pork and the ingredients indicated in a 5-quart Dutch oven heated at 250-degrees in your oven.
Mix well and heat covered for two hours. Stir once at one hour.

After the second hour, check for tenderness. Reduce heat to 170-degrees F., if needed until ready. Serve in toasted tortilla shells with your choice of fresh guacamole, red onion, cilantro, and shredded Mexican cheese.

 

Serves: 4-6

Leftover Tex-Mex BBQ Pork Tacos | Culinary Compost Recipes

Ensure that there is enough chicken stock and BBQ sauce to just cover the pork. Braise it slow and low until tender.

 

 

Texas-Style BBQ Ham Sandwiches


Texas-Style Sliced BBQ Ham Sandwiches | Culinary Compost RecipesThis is a simple and economical way to use up leftover ham, whether it be a bone-in or boneless. Minimal fuss elevates this utilitarian sandwich into a very satisfying family favorite. For this recipe, be sure to sear the ham in a heavy pot over medium heat to bring out the flavor. Don’t worry — It will be super-moist and tender.  Serve on classic thick-cut white bread with cheese, red onion, slaw or sliced pickles.  It’s even great leftover and cold. Hot-damn, this is good eats!!

 

Ingredients:

1/4 lb. thinly-sliced leftover ham, per person
1 small white onion, sliced roughly, lengthwise
1 tbs. butter
1/4 to 1/2 cup Stubb’s Original BBQ Sauce
Thick-cut sandwich bread, buttered
Sliced white American or Colby cheese
Thinly sliced red onion
Coleslaw (optional)
sliced dill pickle chips

 

Directions:

Thinly slice the ham and set aside. Using a large, heavy cast-iron pot or chicken fryer, heat the butter over medium until melted. Working in batches if needed, add the ham and spread evenly over the bottom of the cooking surface. Increase heat slightly, and brown the ham slices on both sides until there is a nice sear. Reduce heat to low and add the sliced white onion. Stir with a wooden spatula to incorporate. Heat for five minutes, then add the BBQ sauce and mix. Cover with a heavy lid and gently heat for 15-30 minutes, stirring once.

Remove from heat and serve on buttered white bread with sliced cheese, red onion or slaw, and sliced dill pickle chips.

Texas-Style Sliced BBQ Ham Sandwiches | Culinary Compost Recipes

Blackberry-Bourbon Smoked Pork Loin


Blackberry-Bourbon Smoked Pork Loin over Apple Wood

Apple-smoked blackberry-bourbon pork loin — sliced and super-juicy.

This is a recipe loosely based on a New York Times article given to me by a friend.  I have heavily modified it to complement ingredients readily available in most kitchens.

You can also smoke this on a standard charcoal grill – ensure that you control the heat so it maintains an even smoke — any higher than 225°F and you risk overcooking the loin. The glaze is stunning — a combination of sweetness, slight heat and acidity brought out by the blackberries, bourbon, chipotle, lemon juice and balsamic vinegar.

Ingredients:

1 pork loin roast – about 2.5 – 3 pounds with fat cap
Juice of 1/2 lemon
3 tbs. honey
6 level tbs. brown sugar
1 tsp. ground hot Chipotle powder
2 tsp. roasted garlic granules
1 tbs. smoked paprika
1 tbs. fresh-ground black pepper
2 tsp. coarse Kosher salt
5 tbs. premium Bourbon (a splash more than 1/4 cup)
12 oz. frozen packaged blackberries (fresh market preferred)
1/3 cup chile sauce
2 tbs. balsamic vinegar

2 cups Apple wood chips for smoking

Directions:

Place the pork loin in an oblong shallow baking tray and set aside in the fridge.  Place the glaze ingredients in a blender and pulse until smooth. Remove and place in a heavy, non-reactive sauce pan over medium heat. Stir and simmer until sugars are dissolved and the liquid reduced – about 45 minutes. Remove from heat and set aside to cool.
Pour the glaze over the pork loin and cover with plastic wrap. Place back in the fridge for at least three hours.

Preheat a smoker at 225° F. Line the drip pan with foil and oil the smoker grate with a bit of non-stick cooking spray. The loin will take roughly 1 hour per pound at the temperature shown. Place the loin on the smoking grate with the fat side up. Close and lock the door and add one cup of apple wood chips the first and second hour.
Place the probe in the thickest part of the loin after hour 1. When the internal temperature reads 140°F, remove the loin and let sit in a covered roaster pan for 1/2 hour.

Slice and serve.
Serves 4-6

Blackberry-Bourbon Smoked Pork Loin over Apple Wood

The pork loin after 2 hours. Internal temperature is 140°F. Remove and let stand for 1/2 hour, covered, before slicing.

Blackberry-Bourbon Smoked Pork Loin over Apple Wood

Of humble beginnings. The glaze ingredients in a blender.

Blackberry-Bourbon Smoked Pork Loin over Apple Wood

The loin glazed with a blackberry-bourbon brown sugar sauce.

BBQ Pulled Pork – using an electric smoker


You’ll need a lot of patience when preparing this recipe – smoking a pork butt is an all-day event. Before I got a dedicated outdoor electric smoker, I thought my “BBQ” was fairly good, when made in the oven or slow-cooker. This takes it to an entirely new level. It’s how true BBQ should be and you’ll immediately be impressed by the difference.

I’m quite pleased with the reliability of my smoker. It’s a Masterbuilt 30″ Sportsman Elite, purchased at Cabelas. It has an electric temperature control and internal meat probe which can be measured by simply pushing a button on a control panel at the top of the unit. If purchasing an electric smoker, ensure that you cross-check both the internal temperature and the probe reading for accuracy. Use an accurate thermometer for each so you won’t have any surprises. Both the internal thermostat and probe are within one degree on my unit.

So, with that out of the way, let’s get down to preparing this amazing recipe. I’ll also provide a few valuable tips I’ve learned so you can achieve success, the very first time.


INGREDIENTS:

1 bone-in pork shoulder (butt); about 1/4 – 1/2 pound per person – with leftovers.
Your choice of BBQ rub (you can try my version by clicking here.)


PREPARATION:

Determine a target time for when you want the pork to be finished. The night before, generously apply your choice of BBQ rub over the butt, ensuring that all sides are well coated. It’s easiest to do this in a wide, shallow glass baking dish.  Some people coat the pork butt with a thin layer of plain yellow French’s mustard prior to applying the rub. The theory is that it helps the rub to adhere to the meat better. The meat I got from my butcher was plenty moist on the outside so I felt it wasn’t necessary.

Once the rub is applied, wrap the butt and the glass baking tray with plastic wrap and let chill in your fridge overnight. This step is CRITICAL as it allows the salt and some of the spice to penetrate the meat.

The next morning, depending on the size of the pork butt, set up your smoker and preheat it to 225-degrees F.  Place the drip pan on the rack without water. You can line it with foil for easy clean-up.

Pork Shoulder Cooking Time (estimated):
• 2 hours per pound @ 225-degrees F.
• 1 hour rest
• 1/2 hour, pulling and serving prep

Let’s use this demonstration as an example:
Photos shown indicate a 4.25 pound bone-in pork butt with very little fat.
Using the numbers indicated above, the smoked pork should be ready to pull out of the smoker in roughly 8 to 8.5 hours if cooked at 225-degrees F. My target time was 6pm – so I knew I had to get the pork in the smoker by 8am – allowing eight solid hours to smoke; and an hour’s rest – plus some wiggle room just to be safe.

Time by temperature, not by time. What? You say you need your meal ready by 6:30pm because you have six inlaws ready to sit down then?  Your hard-won creation may not be ready at that time.  BBQ is all about patience — and lots of cold beer as a backup to pacify hungry guests.

With the smoker preheated, and your target serving time established, pull the pork butt out of the fridge and let stand at room temperature for an hour.

Place the pork in the smoker on an oiled rack about 5 inches above the drip pan. Ensure the coal tray is empty and that the floor overflow pan is properly aligned with the spout at the back of the unit. Close the smoker door and lock it.

The Smoke:
Add one cup of wood chips to the chip loader every hour for the first 5 hours. After that, the pork will not take on any more smoke so it’s not necessary. I suggest Hickory or Apple, or a combination of the two.

Safety First:
Ensure you don’t get food poisoning by following these directions.
• Do not insert the temperature probe into raw meat until the exterior is partially cooked. Probe the meat AFTER hour 4. You risk pushing bacteria from the exterior to the inside of the meat where it will be undercooked for several hours – thereby spreading contamination.
• Remember the 40-140-degrees in 4 hours rule. Meat left to sit in the 40-140-degree F. danger zone for MORE than four hours risks bacterial poisoning.
• Wash your hands and utensils after handling raw meat.

The Probe:
After hour four, carefully insert the temperature probe into the thickest part of the meat, taking care to keep it at least 2 inches away from the blade bone. The bone generates a lot of reflective heat and will throw the probe reading off. Check the probe reading once every half-hour to ensure you’re on track.
At hour four, the probe shown in the photo below read 162-degrees F, well out of the danger zone.  Remove the meat from the smoker when the internal probe temperature reads 190-degrees F.

The Stall, or Plateau:
At around 160-170-degrees, pork, as it’s cooking, will stall in temperature. The temperature will hang in this zone for up to a few hours, depending on the size of the meat. The phenomenon is due in part to the meat breaking down as it cooks, and evaporation of moisture, creating a cooling effect in the smoker box.  This is why the time-per-pound indicated allows you some wiggle room to compensate for this lost time. In the example shown, the pork butt stalled at 164-degrees for about 50 minutes before rising again. At that point it rose one degree every ten minutes. During hour eight, the temperature increased faster as the meat cooked through.

Piggy in a Blanket:
At the last hour, watch the internal meat temperature VERY carefully as it can climb unexpectedly. As indicated, pull the meat out of the smoker when the internal temperature of the meat hits 190-degrees F. Then wrap the butt in two layers of aluminum foil and then a heavy clean towel or blanket. Place the bundle in a large empty beer cooler and let sit sealed for one hour.

Pull and Serve:
After the pork has rested one hour, remove and place in a serving pan and quickly shred with two forks – discarding the bone and fat. Keep covered and warm. You may choose to add back some of the pan juices that rendered out, but ensure the fat is skimmed off before adding it back.

Serve with buns, Mike’s Carolina Vinegar Sauce or BBQ sauce, coleslaw and thinly-sliced red onion.

Serves 6-10

 

Pork Butt with BBQ Rub

Applying the BBQ rub the night before.

The pork butt, shown in the smoker at hour 8. Look at that amazing crust, or bark!

The pork butt, shown in the smoker at hour 8. Look at that amazing crust, or bark!

Pulled BBQ Pork

Pulled pork kept warm in a cast-iron pan.

BBQ Pulled Pork served with Coleslaw and Carolina Sauce

BBQ pulled pork served with coleslaw and Carolina sauce.

Mike’s Smoked BBQ Baby-Back Ribs


Smoked babyback ribs

This is a recipe based on the 3-2-1 smoker preparation method. I cannot take credit for it, and have spent many hours perfecting it based on time-tested techniques posted by others.
A dry rub is applied to choice baby back ribs which are smoked for three hours, then basted and braised for two hours, then basted and heated for an additional hour at a constant temperature.  An electric smoker takes the guesswork and hassle out of the preparation.

The result is amazing. Serve with grilled corn, baked beans and coleslaw on the side.

 

Ingredients:

2 full racks Swift-Premium® Baby Back Ribs
BBQ spice rub (may I suggest my own handcrafted blend)
Apple juice
BBQ sauce
Hickory chips for smoking

 

Preparation:

Cut each full rack of ribs in half and then remove the membrane from the concave side. Use a paper towel to help grip the membrane – slowly pull it off like a decal.
It is important to do this so the rub will penetrate the meat.

Generously shake your choice of BBQ rub on both sides of the ribs. Gently press so the rub sticks to the meat.

Cover and refrigerate for at least 12-24 hours.

The next day, prepare an electric smoker by adding two cups of apple juice to the drip tray. Seal the door and preheat to 225°F. Wipe a small amount of peanut oil or nonstick cooking spray on the smoker grates so the ribs don’t stick. When the smoker is preheated, place the ribs on the smoker grates and seal the door. Add one cup of hickory wood chips to the chip loader the first three hours of smoking. No peeking! You lose heat every time the door is opened.

Rotate the smoking grates so the ribs closest to the top of the smoker box are placed near the bottom and the bottom grate is placed at the top after the first hour.

AFTER THE THIRD HOUR:
Remove the ribs from the rack and baste generously with your choice of BBQ sauce. Two of my personal favorites are Stubb’s and Famous Dave’s. Place in a covered enameled baking pan with two cups of apple juice.
Cover tightly and cook in the smoker (NO SMOKE) for two additional hours. Rotate the ribs in the pan after the fourth hour.

AFTER THE FIFTH HOUR:
Remove the ribs from the covered baking pan and baste again with BBQ sauce. Bake directly on the smoker grates for one additional hour, until tender, with NO SMOKE.
The meat should easily pull apart when the rib bones are bent at an angle. You’ll also want to ensure the meat has receded slightly from the ends of the rib bones. The bones should have a nice char on the ends. Cover and keep warm until ready in a serving dish.

The smoker should be set at 225°F for the duration of the cooking process. Total cooking time: 6 hours.

Serves 4-6

Mike's babyback rib rub

BBQ hickory wood chips

BBQ hickory smoke