Rural Lifestyle

Life in Rural America

Tag: chicken recipes

Barbecue Cook Out For a Family Reunion

Smoked barbecue chicken on a pit

For a Saturday the day started off early. Rather than sleeping late, I had to get the pit fired up and ready for the cook out. My family was having a family reunion which honored my aunt, uncle and my dad.

My contribution to the family reunion was 20 pounds of chicken and 7 pounds of sausage. However, to have everything ready on schedule I had to start the pit around 8 am Saturday morning.

The fire box on the smoker is 2 feet and 6 inches long. To start the fire I typically use a small bag of self-lighting charcoal, with wood stacked on top of the charcoal. The wood is stacked with two pieces long ways, and two pieces cross ways.

It is as simple as lighting the bag and letting the wood born down to coals. When the first pieces of wood have turned into coals, additional pieces of wood are added. Usually, two pieces of oak wood are added, each piece laying at 90 degrees to the other.

Enough about the wood, let’s talk about the chicken.

Meat Recipes Part 3

BOILED HAM

When preparing to cook a ham, scrape, wash and trim it carefully. Place ham in a large cook pot or boiler, partly cover with cold water, let come to a boil, then move back on range where the water will merely simmer, just bubble gently around the edge of the boiler.

A medium sized ham should be tender in five or six hours. When a fork stuck into the ham comes out readily, the ham is cooked. Take from the boiler and skin carefully, removing all the discolored portions of the smoked end, stick 2 dozen whole cloves into the thick fat, and sprinkle a couple tablespoonfuls of brown sugar and fine bread crumbs over top.

Place in a very hot oven a short time, until the fat turns a golden brown. Watch carefully to see that it does not scorch.

When cold, slice thin and serve.

SLICED HAM

When about to fry a slice of uncooked ham, do young housewives know how very much it improves the flavor of the ham if it is allowed to stand for ten or fifteen minutes in a platter containing a large teaspoonful of sugar and a little cold water? Turn several times, then wipe quite dry with a clean cloth and fry in a pan containing a little hot drippings and a very little butter (one-half teaspoonful) just enough to prevent its sticking to the pan.

Do not fry as quickly as beefsteak.

After a slice of ham has been cut from a whole ham, if lard be spread over the end of ham from which the slice has been cut, it will prevent the cut place from becoming mouldy.

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve.

1 cup raw carrots

½ cup oil (preferably oil from chicken fat)

1 tablespoon vinegar

½ teaspoon salt

1 tablespoon parsley

⅛ teaspoon paprika

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Kevin Felts © 2008 - 2018