Skillet cornbread tip: add oil/grease to the skillet, then preheat it in the oven for 15 minutes or so. Remove skillet from oven, give it a quick swirl to coat the bottom and sides with the oil, then put the cornbread mix in quickly. It will sizzle, which is good. Bake as directed, you'll get a nice crust on the bottom. Cornbread from scratch is easy, you should try that. PS Southern cornbread is not sweet.
This is just my experience, but the best thing I have ever used to make cornbread in one of my cast iron pans is bacon grease. After you make bacon, strain the grease through a fine wire mesh strainer, or a filter of some sort into a mason jar, and you can store it in the fridge for a long long time. Bacon grease and cast iron are one of those pairings that is hard to beat. I've never had a single bit stick to my pan ever.
Tip from the south, always heat cast iron skillet with oil before you put the cornbread mixture in. It gives it a nice crust. I heat it on the stove and drop a dollop of the cornbread mixture and when it sizzles, it’s time to add the rest and put in the oven.
I pour apple cider vinegar and then liquid smoke directly on the meat and then salt, pepper, garlic powder and whatever else you want. Cover tightly and bake at 350 degrees until the meat is very tender then uncover and bake about 30 more minutes to brown the meat. Cook until it pulls apart easily. It usually only takes 2 to 3 hours depending on the size of the meat. You can also cook it in a crock pot. It's wonderfully delicious and smokey.
Don't worry about the corn bread. Contrary to what many would claim (including me) it is very much choose your own adventure. One idea for a better crust is this.... Heat the cast iron skillet in the oven, add some fat (lard, shortening, oil) to the hot pan and place back in the oven to get the fat hot and then pour the batter into the pan before baking. It sort of fries the bottom and sides of the corn bread.
I totally agree with "choose you own adventure" -- once you get the hang of making cornbread you can make all kinds of variations; cheese cornbread, pepper cornbread, sweet cornbread... etc.
Elana is born again Southern girl! She is adorable the way she boldly grabs that wonderful roast and eats it! Great job on the dinner, you guys. Best wishes from Mississippi!
When preparing your cornbread batter, place your cast iron skillet in the oven for it to get your fat/oil as hot as possible. You want it to sizzle when you add your batter and then immediately place it back in to the oven. This helps to develop the crust on the bottom side of the cornbread while the cornbread bakes, it does help hold the bread together.
Glad to see you experimenting with different techniques and ingredients. After having authentic Texas BBQ, you will constantly compare & up your game! The others have given tips including cornbread so I won't address that...instead, i want to give you some pointers on caring for your cast iron skillet so it doesn't rust! The first thing, is to "season" it by heating it well, then shutting off the heat and dropping in a generous spoonful of shortening. Let it melt and cool down so you can safely handle it. Fold a paper towel , and vigorously rub the melted shortening all around the inside of the pan. If there's excess, wipe it away with more paper towels and let the pan cool thoroughly. This process should be done as periodic upkeep, maybe once or twice a year until the pan has been used a few dozen times, then will rarely need doing thereafter. When you clean cast iron, you should avoid using harsh detergents or excess water. Instead, scrape out any cooked-on bits with a little wad of aluminum foil, then use some dry cornmeal to polish out the pan with a damp paper towel. Let it dry completely, brush out the cornmeal, and finish with a teeny bit of vegetable oil on a paper towel, after which you should vigorously dry with a towel and put away. If you care for your cast iron, it will last a lifetime. A well seasoned skillet will enhance the texture & flavor of your cornbread, or whatever you cook. Old, properly maintained cast iron cookware is a prized family keepsake for generations in the deep South. Baby H's grandkids will make cornbread in it one day if it's broken in and cared for properly over the years!
Get the pan hot with oil from the oven then pour your cornbread mix in then put it back in the oven.... how we do it in the south and it tastes alot better....
Restaurants usually fry the bacon hickory smoked and onions together. Then 2 cans green beans with butter and salt and pepper. (I think you needed to raise it to about 1 - 2 t smoke for the brisket)
Mr and Mrs H Another idea is a wet smoker which has charcoal and wood chips on the bottom water or beer or wine or even fruit juice above that and the meat fish or even vegetables on top as it cooks the liquid boils and makes flavored steam which collects oh the dome top and drips on the food self basting it, if you search for wet smoker you will find plenty of examples. They also take less space and you can move the charcoal pan up and not use the water pan and use it as a regular grill or barbecue. I enjoy your videos very much
Native “Sandlapper” here (that means South Carolinian due to the Ocean waves lapping against our pristine beaches). Grew up on mustered based sauce with our BBQ, which is a direct German influence on our cuisine. Germans love pork and mustard, right? Americans love smoking our meats due to Native American techniques in smoking venison. Please come visit South Carolina! Charleston, Edisto Island, Greenville, etc. Love your channel.
I have 2 recommendations for smoking grills. #1 is a Traeger Pellet grill. This one is the most user-friendly option that gets pro results. It’s a wood pellet grill that is basically a “set it and forget it” grill. The electronic part of the grill takes care of maintaining temperature. It’s super easy and widely used here in the states. You can use it as a grill and a smoker. #2 is a Big Green Egg. It too is a grill and offset smoker that can deliver pro level BBQ in your backyard. It’s more of a manual smoker but you can buy accessories to do what the Traeger does as far as temperature regulation.
Here in Louisiana, we have a meat injector that we call shooting the meat up. You can get several flavors, and makes the meat cooked in the oven taste better.
Where I live in Louisiana we call it the Cajun injector. I've tried liquid smoke twice on chickens that I cooked in the oven. I did not like it at all. I just put the food that I want smoked in a smoker. Liquid smoke can't duplicate the real thing. I know many people that like liquid smoke but I like my food cooked in a real smoker. Liquid smoke just doesn't do it for me. You can't beat a brisket that was in a smoker all day.
If you had heated the pan like I said in my first comment the cornbread would not have fallen apart because the fire hot skillet would have started to cook the bottom of cornbread as soon as it hit the skillet preventing the cornbread from falling apart just another tip I really want y'all to be successful in your cooking
If you can get another box of your cornbread mix, add 4 ounces of creamed corn and a handful of shredded cheddar cheese to your mixture. the creamed corn will add some moisture.
I LOVE that you make these things in your own kitchen but even here in America, ours don't always come out like the experts version! lol, they have devoted all of their time, talents and money to making the food perfect. We, average people cannot do that. 😄 WE - go out for the perfect food too. 👍❤
I feel just the opposite. I have to cook in order to get things the way I want them in most cases, and it's not like I'm into a lot of strange things either. Just can't find a cook in most restaurants that can cook a true over medium egg because they use too high of a temperature in restaurants. Too, a lot of places don't season their food to accommodate people with certain health issues. Too, I can accept a small portion of meat, but I want decent sized portions when it comes to sides and vegies. For all of these reasons, I'd rather eat at home.
All I know Mrs H. every time you cook or bake it looks pleasingly delicious. Elana knows her stuff when it comes to good food, she is definitely a little girl after my heart ♥️! That food looked so yummy, good job guys! 👋🏽🇺🇸
There are many variations of cornbread. Personally, I like mine sweet and cakelike in consistency but I also like the more savory variety that is coarser in texture and has corn kernels in it. The variety really depends on what you are eating it with.
America's test kitchen favorite Charcoal Grill is the Weber Performer Deluxe Charcoal Grill 22-inch. It uses a gas ignition system that lights coals with the push of a button-no chimney starter needed-so it’s as convenient as a gas grill but gives you the flavor of charcoal. (If it’s out of your budget, our runner-up, the relatively inexpensive Weber Original Kettle Premium Charcoal Grill, 22-Inch, is versatile and well-designed and costs less than half as much.
Mrs. H, someone already noted that if you preheat your skillet with the oil in it before you put the mix in your cornbread will be tighter. You'll know you have it when the mix sizzles in the skillet. Puts a crust on the bottom which helps the crumbleyness. My self I prefer Hot Water Cornbread. You mix with hot water, just off the boil, then fry in oil until GBD{golden brown and delicious} Cheers from Tennessee
@@khancrow7015 Don't know what South you're talking about, but I am a Southerner and cornbread is typically made in cast-iron. No one I know, living or dead ever made it in glass or nonstick anything. If you've seasoned cast-iron properly it's about as nonstick as any other type of pan. I'm in my sixties and Mamaw, Meemaw, Mother and all my Aunts used cast-iron. That would be Great Grandmother-b.1877d.1972. Grandmother-b.1912 d. 1970 Mother b.1930 d.2022. I put those dates there because that's 3 generations of Southern women. Cheers from Tennessee
@paulceglinski7172 The same southerns that go to Walmart instead of having a farm.... I have been to about 35 Thanksgivings in Alabama and have never seen cornbread cooked in cast iron pan ever... Do you share the same philosophy about birthday cakes? Do you cook them in skillets?? Lmao yall are weird
@@khancrow7015 Thanks. No. One does not cook cake in cast-iron, but there are cast-iron cake pans at the Lodge store, so somebody does. Other than my time in the Army, 50 of my Thanksgiving, Christmas, Easter, 4th of July and just about every excuse to get together cornbread was ALWAYS done in cast-iron. Are those people in Alabama natives or transplants because it sounds like yankees that came south. No animosity there, but I was born and bred in the South. As were 6 generations of us going back to Jamestown in1619 when they left the old country. I think you're weird. LMAO. Cheers from Tennessee
Arkansas here, cold and snowy. I always put my skillet in the oven and make sure it’s piping hot when you put the cornbread it. It gives it a crispy edge and bottom. And turn your cornbread out of the pan while it’s still hot to keep that crispy crunchy texture.
Got a future cook there! Exposing her to such a wide and rich variety of foods is great at that age. Bravo to you all and love the videos! Bright part of any day, we take our food for granted here in the US and it’s rewarding to see it shared and enjoyed. Cheers!
Mr. H, get someone to send you about a dozen small boxes of Jiffy Brand cornbread mix. It's the best on the market. If you find the mustard sauce too vinegary, add a tablespoon of honey. Vinegar cuts the fattiness of pork. If you want a good oven pulled pork, when you add the juice to wrap the pork, also add 1/2 a beer. Fry the bacon and onion before cooking the beans on the stove. Cover the beans in the oven.
You wrap when you hit the stall,which usually happens at around 160. The temp stall is due to evaporation which cools the meat. Wrapping,also known as the Texas crutch,can be used to speed up your cook or you can skip wrapping altogether it just means it'll take a little longer to reach temp. If I'm in a hurry I'll wrap,if not I just let it reach temp on it's own.
The weather here is a bit cool -18.888 C and overcast. To be expected I suppose here in Wisconsin. I have often made near the same meal. The only difference being that I use pork ribs. Looks lovely!
Some cornbread is sweet so those ppl can sit down. I add chopped bacon, cheddar cheese and sometimes some corn into the cornbread batter and then cook it. You guys did great, it can be time consuming but practice makes perfect. Now Im hungry. Take care.
You guys always get an A for effort. I have tried to make these same recipes with mixed results. And I have access to all of the authentic ingredients. Its not easy to get the real smoke flavor from the liquid smoke. My sister adds it a spray bottle along with apple cider vinegar and spritzes her bbq with it to keep it moist. It works and the taste is very good.
Both applewood and hickory are fine choices as far as smoke flavor is concerned. I typically use applewood when I smoke pork shoulder, but you can't lose either way. They use post oak almost exclusively in Texas, but there's no "right way" to do it, it's whatever your taste buds tell you!
There are 2 versions of liquid smoke. There is the traditional liquid smoke that is Concentrated. This you must use cautiously. Then there is the more regular versions, such as what you used. That type you can use the full amount, and some times even use a little extra.
I adore watching you three in the kitchen! I love that Elana is helping. I can’t stand how cute she is, of course she’s delightful, she takes after her parents, who are delightful. That all looks so good! I make Krusteas (sorry if that is spelled wrong) Honey Cornbread often. It’s very crumbly. Very, but it is tasty.
Hello Folks!! Liquid Smoke IS a very concentrated Flavoring Substance and from my experience was best used NOT for "smoking Meat" but for flavoring sauces like BBQ Sauce or dipping sauces And works well in Baked Beans to give them a bit of a Smokey Flavor. As for your Meat..I think you used a 1/2 teaspoon for the meat and that seemed a bit too small of an amount to me, hence your skepticism about any smoke flavor from the Pork.
I definitely agree with what you said. You really can't duplicate how food smoked in a smoker tastes. A couple of years ago I bought a small smoker that really works very well. You can smoke two chickens in it as well as pork and beef. The smoker is electric so it's great to use on a patio. The smoker isn't large and it's perfect for small households. The food tastes exactly like the food I smoked in a large smoker. I was planning on buying another one and I couldn't find another one in the stores. I called the company and they told me that they no longer make them. The smoker was put out as a Rival product.
@@highup7 You might want to upgrade to a larger Smoker. That way you smoke a large quantity then can host a feast of a BBQ someday..or just Smoke/Cook less. for everyday needs .It seem Propane, Electric and Charcoal/Wood Chunk are all options today. You can start your search at Home Depot, Lowes and Menards. Walmart might even have some, but prolly only in season.
Small suggestion… brine your meat. Brown sugar, salt ,water, and liquid smoke. Two hours or more. Then pat dry the meat and go forward with recipe. I like overnight for brine. For oven, water and liquid smoke in bottom of pan and then cover with plastic wrap and foil for most of cook. Then uncover and cook .
Mr & Mrs. H. I have an electric Masterbuilt smoker. I bought mine through QVC America. From what I understand, there is a QVC UK. My smoker gets apple wood chips added to the area that has the element that basically smokes the food. What's great, I have a remote that can show me the internal temp of inside the smoker plus the temp of meats being smoked. What wonderful is it, is an electric smoker. Keeps temp steady. If you have awnings that can block rain, snow, and other moisture from falling on it. You have a year-round smoker that can be used whenever the bug bites. And you have 3 racks to stack your food on. The least fat dripping on top shelf like your veggies in a cast iron pan/Dutch overvthat can stand up to the heat inside the smoker. At our house, pork on the bottom shelf, beef on next shelf up. and non dripping items on top. This being veggies, Mac and cheese and mashed potatoes boiled in water mashed with butter and hard and half then into smoker for 15-20 minutes to get thst smoke taste into potatoes. I hope that QVC UK has access to Masterbuilt smokers because they make anybody into a halfway decent smoking chef. I'm sure if you could get one in a covered part of yard and start cooking.
I was going to hit you guys up and tell you, you should get in contact Chud's, He did a whole Uk and Europe smoking class not too long ago. 7:58 Also to save on clean up, you can make a little holding vessel out of foil to put additional liquid smoke into so you dont have to scrub it from the bottom of the tray every time. On the sauce, one thing you could try another time, is to put it in a pot and bring it up to a light rolling boil and let it boil for like 4-5 minutes, essentially cooking it like this will incorporate and meld all the flavors together.
You have to be careful with some commenters that forget to add “in my opinion”. Southern cornbread is often sweet, maybe not as sweet as Terry Blacks, but yes it is often sweet. Some people like just savory cornbread and some prefer the sweeter. I happen to like both but to say sweet cornbread isn’t how it’s supposed to be is totally a preference. It doesn’t make it authentic or unauthentic either way. There’s yellow cornbread and white cornbread and if you want it a little sweet, just add about a tablespoon of honey to the mixture. As far as it being too crumbly, it is often due to overmixing. But I’ve learned that adding about a quarter cup of flour firms it up as well. Also, don’t forget to bake till the edge starts to get golden brown
What a coincidence! I just got another bottle of the liquid smoke hickory flavor. I used to smoke my meat at home outside in my smoker grill when I had my own yard but now I live in a retirement community where grills and smokers are not allowed so I use liquid smoke to help give my meats some smokey flavor. Last week I made pork BBQ in the oven with liquid smoke and apple cider vinegar. It was very tender. It just fell apart. I use both in the BBQ sauce too. It's a great alternative!
I think you guys are doing fabulous. Elanna obviously thinks so as well. Three tips for the future: 1. when you pre-heat your oven for the cornbread, put the skillet in as well so it's very hot when you pour the batter in--it will form a crust that keeps more moisture inside; 2. fry the onion in the bacon before you add the green beans, also make sure the pan is covered when it goes in the oven; lastly, 3. be careful about how much liquid smoke you rub on the meat directly, but you can put as much as you want in the liquid that is just in the pan. Keep the faith!! BLY
FYI If you don't have 'The Joy of Cooking' cookbook, I HIGHLY recomend it to you for American dishes and other dishes commonly cooked here. I use it as a reference book and build my recipes from it's information! Keep up the experimentation, that's how we get better at cooking! 🍾🥂
Yes, indeed! It's the best. I always suggest the '75 edition, before they went healthy. 😄 Besides, I don't know if more recent editions have the interesting game recipes, like squirrels and peccaries, which are fun to read. Hmm, may be a solution to the American gray squirrels crowding out the English red squirrels. Eat them!
You are amazing cooks as alot people don't try anything! On the cornbread, you can add sour cream, canned corn, I use creamed corn to add moisture. It looks great! Bravo again!
So much fun to watch! Crumble some of that cornbread into a small bowl or mug. Add enough milk or buttermilk to cover (like a breakfast cereal). Enjoy a true old timey, country southern delicacy. Your welcome..... I have been watching for years and I still enjoy the content. Thanks for sharing!
A tip on cornbread. Put some bacon grease, lard, or other oil into the pan and sprinkle some cornmeal on the bottom of the skillet. Heat it for a few minutes then pour the batter in and bake the cornbread. This puts a nice crust on the bottom that helps it hold together. You should also crumble up some cornbread in milk. Some people like to use buttermilk. I prefer sweet milk.
Fantastic,as always. I have just one concer though. Since you are feeding Baby H on so many American foods wouldn't it be difficult to get her to eat Brit foods later in life 😁
If she refuses to eat Brit food, then I'll just have to adopt her and become her Granny. 😉 I can take her to any BBQ or Tex Mex place in the DFW area AND teach her how to ride, barrel race, etc. 😆
Aye. She goes right for pulled pork or brisket and cornbread or anything BBQ or American style Mac and cheese . No fear. That’s her jam. She’s gotta be pulling down double the protein a normal Brit kid would get hehe. She’s growing like a weed! Straight for the meat
Stick one or two forks into the meat to keep it from rolling. After it's wrapped you can turn the heat down to 200 to 250. The wrap completes the cooking, but most important it's to rest the meat (at least an hour or more, usually the more the better) so it absorbs the internal juices. SAVE THOSE JUICES!!
Just a tip when ever you bake cornbread heat the cast-iron skillet for about 10 minutes or less depending on type oven it gives it that crunchy bottom we like P.s I always add cheese and green chiles or jalapeños to batter
LOL, you bring out the veggies and h runs off! So cute! And back for the cornbread! Might I suggest you try your cornbread hot with butter and honey? Oh, and in my experience, the best cornbreads are like blueberry muffins, crumbly when you butter them!
Good morning H. Family 👋. 5am here in Hudson, Florida & just finishing my first cup of coffee. Not getting ready for work or anything (retired & disabled), I'm just an old, opinionated fart with odd sleeping habits. Hint: When you say "we're using a recipe from (so & so) today, but we changed it a bit". If you changed it, it's not the persons recipe anymore, is it 🤔 ? If you enjoy the smoke flavor from the Liquid Smoke, please don't be afraid to use it. Those little 1/4 tsp. measurements, probably should have been 1-2 tbsp's if not 3 tbsp. in the binder & pan. And mixing the flavors, kind of defeats the purpose of the flavors as they will dilute each other. And don't underestimate the power of spritzing every half hour when the meat is unwrapped. And don't forget to taste when mixing your binder, pan sauce/juice & spritz liquid. If you can't taste something in your mix, you're not going to taste it in your final product. Even "THE GORDON" tastes everything 😂. Hope I've added some helpful insights. And sorry for being so long-winded.
You know -- those lids do unscrew and come off for easier pouring vs the squeezing . . . just sayin'..... LOL Good Lord and although I've watched you all cook - I can't get over how low your oven is to the floor .... I'm 70 and honestly if our ovens were like that - I don't think I could lift anything out (or put it in the oven for that matter) - without falling on my butt! I'd being doing the old - I've fallen and I can't get up routine and I'm not feeble! LOL Bless your heart for having to squat like that all the time.... You probably could sprinkle a bit of salt also -- always elevates the flavor....
For moist cornbread add and extra egg and 1/2 cup of sour cream, and you should always preheat your cast iron skillet with butter, get the butter hot, add the cornbread mix to hot skillet and you want to hear it sizzle when you pour in your cornbread mix, put it immediately into oven and bake. You will get that nice outside with that tender inside.
I think y'alls verdict was spot on. Liquid Smoke is definitely not a replacement for a real meat smoker, but it is a handy cheat, that makes the meat better than it would be plain. About cornbread, it is notoriously crumbly, if it isn't that is a sign of a master chief.
Suggestion on the beans -- may be to "blanche" them before ... you bring them to a boil remove from heat and place right into cold water - they will get very green and it stops the more "firm" bite - once you put them in the oven...do everything else the same!! On the corn bread (I made some this weekend) - use vegetable oil instead of butter - much more moist!! (I also put a small can of jalapenos in mine!!) Then we used "Hot Honey"! Delicious!
When you cook cornbread in a cast iron skillet, preheat the skillet in the oven to 400 deg farenheit. I use lard when I make mine to coat the pan after it's heated.
to get the cornbread to stay together when you are mixing the batter put your skillet in the oven with just a little oil. when you are ready to cook pull the skillet out of the oven. when you pour the batter in the skillet you want to hear it sizzle. this starts the cooking and will give you a nice crunchy bottom and your cornbread should stay together when you cut it and pull the slice out of the skillet.
Add a couple of dashes of Liquid Smoke, and a touch of BBQ Sauce to your Baked Beans before throwing them in the oven! Liquid Smoke is a Flavor Additive that is best used directly on the meat. Adding it to the water in the pan probably didn't do much except make the house smell a little like smoke. I use Liquid Smoke for my Baked Beans (like I stated to do above), but mainly I use it when I make Homemade Beef Jerky in the oven. I have a sort of Brine marinade I make, and add Liquid Smoke to it (I prefer Mesquite over Hickory). Cut the meat in thin slices, and marinate it overnight. Cook it in the oven on the lowest setting you can. A Dehydrator will do as well, but tends to make the meat a lot more tough and chewy. Keep experimenting! Even if it doesn't turn out great it will most likely give you more insight into ways to make the next try 10x better.
Perhaps you could push a bamboo skewer through the pork to make it stand up. The egg is the binder in your Cornbread. So perhaps another egg or egg white would help with the crumble. But cooking time can make a difference too. But my Cornbread never comes out exactly the same.
Funny. I don't recall ever seeing my mom or grandmother use egg. Sometimes it is pretty crumbly, but it doesn't break apart under its own weight if you add the right amount of milk and don't cook it too long.
If you look for a smoker, you probably can get a Treager offset pellet smoker. I recommend you first look for pellets (hickory, oak, apple, or a hardwood mix), over straight wood. But use whatever fuel type is easier to get in the UK.
Next time put your cornbread in a bowl, spoon the green beans over your corn bread with 2-3 spoons full of the green bean stock, then layer the pulled pork over the top with a spoon or two of any droppings from that... That is one of the best comfort foods on cold winter evenings eating in front of a roaring fire. Butter beans and Ham Hocks with cornbread and a Wilted Lettuce Salad is my number one winter comfort meal though.
The recipe my granny had for Wilted Lettuce Salad used half chopped or torn mustard greens and half chopped or torn loose leafed lettuce, thin sliced radishes, chopped green onions combine all the above...THEN cook 6-8 slices of bacon until it will crumble in the pan. Crush it with a fork in the hot grease. I do this as soon as I can as it is cooking until I have all the bacon crumbles up. As soon as it is all crumbled pour the hot bacon grease and crumbled bacon over the top of the salad greens...toss and serve immediately, before the bacon grease goes to 'sleep'. (cooled into mushy fat lumps) Probably horrible for your heart health ..but the hands down BEST salad in winter!
All cornbread I have ever had was crumbly, that being said, I was raised on unsweetened cornbread. I have had sweetened cornbread, but do prefer buttermilk unsweetened with my food, especially soup beans. Likely the crumble is due to the style of mix you have, the only way I could see it becoming less crumbly would to be adding more flour to the mix to get a fluffier ratio. Excellent meal, great video!!! Thank you for sharing.
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I get chuck roast and slice it thin. Then cover the meat in liquid smoke adding probably about 30-40% water with it. I soak the meat about 24 hrs. Then lay it out in single layers in my dehydrator. Salt it pretty good. Makes fantastic beef jerky. I get about 4 lbs of meat. I several bottles of the hickory liquid smoke + water and make sure all the meat is covered. In the dehydrator with 4 ort 5 racks it takes about 8-10 hours to dehyrate.
![Brits Try [BBQ PULLED PORK BURRITO] For The First Time! (BBQ Left Overs)](http://i.ytimg.com/vi/hSrjmnrkvGs/mqdefault.jpg)
And yet, another great job. Your meal looks amazing. Next time you make corn bread, add a half cup of whole kernel corn, before baking.
Or creamed corn
@@JackieOgle Yeah my Grandma always added a can of Cream Corn, and it was always moist hence less crumbly. I've never made cornbread any other way.
I use cream corn
NO, don't add corn to your cornbread mix. That is a tex-mex cornbread, not a true southern cornbread.
@MLFProp They can try it too. Just another option. That's great thing about cooking or baking is making your own. Just suggestions.
Skillet cornbread tip: add oil/grease to the skillet, then preheat it in the oven for 15 minutes or so. Remove skillet from oven, give it a quick swirl to coat the bottom and sides with the oil, then put the cornbread mix in quickly. It will sizzle, which is good. Bake as directed, you'll get a nice crust on the bottom. Cornbread from scratch is easy, you should try that.
PS Southern cornbread is not sweet.
This really works. Keeps the cornbread from sticking.
Southern cornbread is both sweet and savory.
Yep, but I recommend using butter instead of oil
This is just my experience, but the best thing I have ever used to make cornbread in one of my cast iron pans is bacon grease. After you make bacon, strain the grease through a fine wire mesh strainer, or a filter of some sort into a mason jar, and you can store it in the fridge for a long long time. Bacon grease and cast iron are one of those pairings that is hard to beat. I've never had a single bit stick to my pan ever.
That's how my mom made it. And yeah, bacon grease and cast iron go together. LOL @@Patryn71
That was such a lovely video. Your daughter is such a blessing. Please do more videos. We need real, nice authentic people on you tube.
Tip from the south, always heat cast iron skillet with oil before you put the cornbread mixture in. It gives it a nice crust. I heat it on the stove and drop a dollop of the cornbread mixture and when it sizzles, it’s time to add the rest and put in the oven.
It is so cool how eager your daughter is to try foods. And if she ever becomes a vegetarian I will be shocked.
lol no chance, she tucks into Brisket as eagerly as her daddy.
I pour apple cider vinegar and then liquid smoke directly on the meat and then salt, pepper, garlic powder and whatever else you want. Cover tightly and bake at 350 degrees until the meat is very tender then uncover and bake about 30 more minutes to brown the meat. Cook until it pulls apart easily. It usually only takes 2 to 3 hours depending on the size of the meat. You can also cook it in a crock pot. It's wonderfully delicious and smokey.
Don't worry about the corn bread. Contrary to what many would claim (including me) it is very much choose your own adventure. One idea for a better crust is this.... Heat the cast iron skillet in the oven, add some fat (lard, shortening, oil) to the hot pan and place back in the oven to get the fat hot and then pour the batter into the pan before baking. It sort of fries the bottom and sides of the corn bread.
I totally agree with "choose you own adventure" -- once you get the hang of making cornbread you can make all kinds of variations; cheese cornbread, pepper cornbread, sweet cornbread... etc.
Elana is born again Southern girl! She is adorable the way she boldly grabs that wonderful roast and eats it! Great job on the dinner, you guys. Best wishes from Mississippi!
Princess H is an American food lover. 💖 She lets you know real fast what she likes to eat and pulled pork seems to be her favorite thing.
Quick tip. Buy whole peppercorns and grind them yourself ! You get way more flavor that way
When preparing your cornbread batter, place your cast iron skillet in the oven for it to get your fat/oil as hot as possible. You want it to sizzle when you add your batter and then immediately place it back in to the oven. This helps to develop the crust on the bottom side of the cornbread while the cornbread bakes, it does help hold the bread together.
Glad to see you experimenting with different techniques and ingredients. After having authentic Texas BBQ, you will constantly compare & up your game! The others have given tips including cornbread so I won't address that...instead, i want to give you some pointers on caring for your cast iron skillet so it doesn't rust! The first thing, is to "season" it by heating it well, then shutting off the heat and dropping in a generous spoonful of shortening. Let it melt and cool down so you can safely handle it. Fold a paper towel , and vigorously rub the melted shortening all around the inside of the pan. If there's excess, wipe it away with more paper towels and let the pan cool thoroughly. This process should be done as periodic upkeep, maybe once or twice a year until the pan has been used a few dozen times, then will rarely need doing thereafter. When you clean cast iron, you should avoid using harsh detergents or excess water. Instead, scrape out any cooked-on bits with a little wad of aluminum foil, then use some dry cornmeal to polish out the pan with a damp paper towel. Let it dry completely, brush out the cornmeal, and finish with a teeny bit of vegetable oil on a paper towel, after which you should vigorously dry with a towel and put away. If you care for your cast iron, it will last a lifetime. A well seasoned skillet will enhance the texture & flavor of your cornbread, or whatever you cook. Old, properly maintained cast iron cookware is a prized family keepsake for generations in the deep South. Baby H's grandkids will make cornbread in it one day if it's broken in and cared for properly over the years!
Get the pan hot with oil from the oven then pour your cornbread mix in then put it back in the oven.... how we do it in the south and it tastes alot better....
Love hearing Elana speak It's so close ❤😊!
corn bread is increadibly crumbly!! That's perfect!
The green beans look delicious!
Restaurants usually fry the bacon hickory smoked and onions together. Then 2 cans green beans with butter and salt and pepper. (I think you needed to raise it to about 1 - 2 t smoke for the brisket)
Looks like you guys are raising an absolute BBQ addict! By which I mean to say, you're doing exactly as you should be doing 😉
Mr and Mrs H Another idea is a wet smoker which has charcoal and wood chips on the bottom water or beer or wine or even fruit juice above that and the meat fish or even vegetables on top as it cooks the liquid boils and makes flavored steam which collects oh the dome top and drips on the food self basting it, if you search for wet smoker you will find plenty of examples. They also take less space and you can move the charcoal pan up and not use the water pan and use it as a regular grill or barbecue. I enjoy your videos very much
I love seeing how naturalized you all are with making videos now. Makes them very inviting to watch.
Native “Sandlapper” here (that means South Carolinian due to the Ocean waves lapping against our pristine beaches). Grew up on mustered based sauce with our BBQ, which is a direct German influence on our cuisine. Germans love pork and mustard, right? Americans love smoking our meats due to Native American techniques in smoking venison. Please come visit South Carolina! Charleston, Edisto Island, Greenville, etc. Love your channel.
Hello, Sandlapper. Native Greenvillian here. 👋
I have 2 recommendations for smoking grills. #1 is a Traeger Pellet grill. This one is the most user-friendly option that gets pro results. It’s a wood pellet grill that is basically a “set it and forget it” grill. The electronic part of the grill takes care of maintaining temperature. It’s super easy and widely used here in the states. You can use it as a grill and a smoker. #2 is a Big Green Egg. It too is a grill and offset smoker that can deliver pro level BBQ in your backyard. It’s more of a manual smoker but you can buy accessories to do what the Traeger does as far as temperature regulation.
Yes Traeger all the way, best smoker on the market.
Here in Louisiana, we have a meat injector that we call shooting the meat up. You can get several flavors, and makes the meat cooked in the oven taste better.
Where I live in Louisiana we call it the Cajun injector. I've tried liquid smoke twice on chickens that I cooked in the oven. I did not like it at all. I just put the food that I want smoked in a smoker. Liquid smoke can't duplicate the real thing. I know many people that like liquid smoke but I like my food cooked in a real smoker. Liquid smoke just doesn't do it for me. You can't beat a brisket that was in a smoker all day.
@@highup7 I should have said Cajun injector. Lol
I never had much luck with liquid smoke. But Crystal Louisiana. is my favorite.
Elena hit all that BBQ in Texas. Sprouted right up :)
If you had heated the pan like I said in my first comment the cornbread would not have fallen apart because the fire hot skillet would have started to cook the bottom of cornbread as soon as it hit the skillet preventing the cornbread from falling apart just another tip I really want y'all to be successful in your cooking
If you can get another box of your cornbread mix, add 4 ounces of creamed corn and a handful of shredded cheddar cheese to your mixture. the creamed corn will add some moisture.
I LOVE that you make these things in your own kitchen but even here in America, ours don't always come out like the experts version! lol, they have devoted all of their time, talents and money to making the food perfect. We, average people cannot do that. 😄 WE - go out for the perfect food too. 👍❤
I feel just the opposite. I have to cook in order to get things the way I want them in most cases, and it's not like I'm into a lot of strange things either. Just can't find a cook in most restaurants that can cook a true over medium egg because they use too high of a temperature in restaurants. Too, a lot of places don't season their food to accommodate people with certain health issues. Too, I can accept a small portion of meat, but I want decent sized portions when it comes to sides and vegies. For all of these reasons, I'd rather eat at home.
At our house we use liquid smoke to add a little something when we cook burgers. Highly recommend for that.
All I know Mrs H. every time you cook or bake it looks pleasingly delicious. Elana knows her stuff when it comes to good food, she is definitely a little girl after my heart ♥️! That food looked so yummy, good job guys! 👋🏽🇺🇸
There are many variations of cornbread. Personally, I like mine sweet and cakelike in consistency but I also like the more savory variety that is coarser in texture and has corn kernels in it. The variety really depends on what you are eating it with.
America's test kitchen favorite Charcoal Grill is the Weber Performer Deluxe Charcoal Grill 22-inch.
It uses a gas ignition system that lights coals with the push of a button-no chimney starter needed-so it’s as convenient as a gas grill but gives you the flavor of charcoal. (If it’s out of your budget, our runner-up, the relatively inexpensive Weber Original Kettle Premium Charcoal Grill, 22-Inch, is versatile and well-designed and costs less than half as much.
Mrs. H, someone already noted that if you preheat your skillet with the oil in it before you put the mix in your cornbread will be tighter. You'll know you have it when the mix sizzles in the skillet. Puts a crust on the bottom which helps the crumbleyness. My self I prefer Hot Water Cornbread. You mix with hot water, just off the boil, then fry in oil until GBD{golden brown and delicious} Cheers from Tennessee
Or you can just cook it like everyone else in the south in a glass or non stick pan and the cut extra steps out the way for no change in flavor.
@@khancrow7015 Don't know what South you're talking about, but I am a Southerner and cornbread is typically made in cast-iron. No one I know, living or dead ever made it in glass or nonstick anything. If you've seasoned cast-iron properly it's about as nonstick as any other type of pan. I'm in my sixties and Mamaw, Meemaw, Mother and all my Aunts used cast-iron. That would be Great Grandmother-b.1877d.1972. Grandmother-b.1912 d. 1970 Mother b.1930 d.2022. I put those dates there because that's 3 generations of Southern women. Cheers from Tennessee
@paulceglinski7172 The same southerns that go to Walmart instead of having a farm....
I have been to about 35 Thanksgivings in Alabama and have never seen cornbread cooked in cast iron pan ever...
Do you share the same philosophy about birthday cakes? Do you cook them in skillets?? Lmao yall are weird
@@khancrow7015 Thanks. No. One does not cook cake in cast-iron, but there are cast-iron cake pans at the Lodge store, so somebody does. Other than my time in the Army, 50 of my Thanksgiving, Christmas, Easter, 4th of July and just about every excuse to get together cornbread was ALWAYS done in cast-iron. Are those people in Alabama natives or transplants because it sounds like yankees that came south. No animosity there, but I was born and bred in the South. As were 6 generations of us going back to Jamestown in1619 when they left the old country. I think you're weird. LMAO. Cheers from Tennessee
@@khancrow7015 Dude, I was raised on a farm. Now go away you bore me
Arkansas here, cold and snowy. I always put my skillet in the oven and make sure it’s piping hot when you put the cornbread it. It gives it a crispy edge and bottom. And turn your cornbread out of the pan while it’s still hot to keep that crispy crunchy texture.
Baby H is growing fast. How long have I been watching your vids? Time just goes
Got a future cook there! Exposing her to such a wide and rich variety of foods is great at that age. Bravo to you all and love the videos!
Bright part of any day, we take our food for granted here in the US and it’s rewarding to see it shared and enjoyed. Cheers!
That looked awesome. Mrs. H is quite the chef. I always get hungry when watching your videos.
Mr. H, get someone to send you about a dozen small boxes of Jiffy Brand cornbread mix. It's the best on the market.
If you find the mustard sauce too vinegary, add a tablespoon of honey. Vinegar cuts the fattiness of pork.
If you want a good oven pulled pork, when you add the juice to wrap the pork, also add 1/2 a beer.
Fry the bacon and onion before cooking the beans on the stove. Cover the beans in the oven.
You wrap when you hit the stall,which usually happens at around 160.
The temp stall is due to evaporation which cools the meat.
Wrapping,also known as the Texas crutch,can be used to speed up your cook or you can skip wrapping altogether it just means it'll take a little longer to reach temp.
If I'm in a hurry I'll wrap,if not I just let it reach temp on it's own.
Thanks for the tips.
The weather here is a bit cool -18.888 C and overcast. To be expected I suppose here in Wisconsin. I have often made near the same meal. The only difference being that I use pork ribs. Looks lovely!
Some cornbread is sweet so those ppl can sit down. I add chopped bacon, cheddar cheese and sometimes some corn into the cornbread batter and then cook it. You guys did great, it can be time consuming but practice makes perfect. Now Im hungry. Take care.
Love that you are jumping straight into the deep end, trying new recipes. Everything looks delicious!
You guys always get an A for effort. I have tried to make these same recipes with mixed results. And I have access to all of the authentic ingredients. Its not easy to get the real smoke flavor from the liquid smoke. My sister adds it a spray bottle along with apple cider vinegar and spritzes her bbq with it to keep it moist. It works and the taste is very good.
Both applewood and hickory are fine choices as far as smoke flavor is concerned. I typically use applewood when I smoke pork shoulder, but you can't lose either way. They use post oak almost exclusively in Texas, but there's no "right way" to do it, it's whatever your taste buds tell you!
There are 2 versions of liquid smoke. There is the traditional liquid smoke that is Concentrated. This you must use cautiously. Then there is the more regular versions, such as what you used. That type you can use the full amount, and some times even use a little extra.
I adore watching you three in the kitchen! I love that Elana is helping. I can’t stand how cute she is, of course she’s delightful, she takes after her parents, who are delightful.
That all looks so good! I make Krusteas (sorry if that is spelled wrong) Honey Cornbread often. It’s very crumbly. Very, but it is tasty.
Hello Folks!! Liquid Smoke IS a very concentrated Flavoring Substance and from my experience was best used NOT for "smoking Meat" but for flavoring sauces like BBQ Sauce or dipping sauces And works well in Baked Beans to give them a bit of a Smokey Flavor. As for your Meat..I think you used a 1/2 teaspoon for the meat and that seemed a bit too small of an amount to me, hence your skepticism about any smoke flavor from the Pork.
I definitely agree with what you said. You really can't duplicate how food smoked in a smoker tastes. A couple of years ago I bought a small smoker that really works very well. You can smoke two chickens in it as well as pork and beef. The smoker is electric so it's great to use on a patio. The smoker isn't large and it's perfect for small households. The food tastes exactly like the food I smoked in a large smoker. I was planning on buying another one and I couldn't find another one in the stores. I called the company and they told me that they no longer make them. The smoker was put out as a Rival product.
@@highup7 You might want to upgrade to a larger Smoker. That way you smoke a large quantity then can host a feast of a BBQ someday..or just Smoke/Cook less. for everyday needs .It seem Propane, Electric and Charcoal/Wood Chunk are all options today. You can start your search at Home Depot, Lowes and Menards. Walmart might even have some, but prolly only in season.
If you can't smell the smoke, ADD MORE. You can't go cheap on the smoke 😂. Have a great day 😊.
Small suggestion… brine your meat. Brown sugar, salt ,water, and liquid smoke. Two hours or more. Then pat dry the meat and go forward with recipe. I like overnight for brine. For oven, water and liquid smoke in bottom of pan and then cover with plastic wrap and foil for most of cook. Then uncover and cook .
Mr & Mrs. H. I have an electric Masterbuilt smoker. I bought mine through QVC America. From what I understand, there is a QVC UK. My smoker gets apple wood chips added to the area that has the element that basically smokes the food. What's great, I have a remote that can show me the internal temp of inside the smoker plus the temp of meats being smoked.
What wonderful is it, is an electric smoker. Keeps temp steady. If you have awnings that can block rain, snow, and other moisture from falling on it. You have a year-round smoker that can be used whenever the bug bites. And you have 3 racks to stack your food on. The least fat dripping on top shelf like your veggies in a cast iron pan/Dutch overvthat can stand up to the heat inside the smoker. At our house, pork on the bottom shelf, beef on next shelf up. and non dripping items on top. This being veggies, Mac and cheese and mashed potatoes boiled in water mashed with butter and hard and half then into smoker for 15-20 minutes to get thst smoke taste into potatoes.
I hope that QVC UK has access to Masterbuilt smokers because they make anybody into a halfway decent smoking chef. I'm sure if you could get one in a covered part of yard and start cooking.
I was going to hit you guys up and tell you, you should get in contact Chud's, He did a whole Uk and Europe smoking class not too long ago. 7:58 Also to save on clean up, you can make a little holding vessel out of foil to put additional liquid smoke into so you dont have to scrub it from the bottom of the tray every time. On the sauce, one thing you could try another time, is to put it in a pot and bring it up to a light rolling boil and let it boil for like 4-5 minutes, essentially cooking it like this will incorporate and meld all the flavors together.
Travelled all 48 contingent states in the pursuit of best bbq and hands down Mississippi/Memphis is my favorite 🎉
I love liquid smoke and I have a lot of recipes that I use it in. Yes it's also great to actually use on meat that you put on your smoker.
You have to be careful with some commenters that forget to add “in my opinion”. Southern cornbread is often sweet, maybe not as sweet as Terry Blacks, but yes it is often sweet. Some people like just savory cornbread and some prefer the sweeter. I happen to like both but to say sweet cornbread isn’t how it’s supposed to be is totally a preference. It doesn’t make it authentic or unauthentic either way. There’s yellow cornbread and white cornbread and if you want it a little sweet, just add about a tablespoon of honey to the mixture. As far as it being too crumbly, it is often due to overmixing. But I’ve learned that adding about a quarter cup of flour firms it up as well. Also, don’t forget to bake till the edge starts to get golden brown
What a coincidence! I just got another bottle of the liquid smoke hickory flavor. I used to smoke my meat at home outside in my smoker grill when I had my own yard but now I live in a retirement community where grills and smokers are not allowed so I use liquid smoke to help give my meats some smokey flavor. Last week I made pork BBQ in the oven with liquid smoke and apple cider vinegar. It was very tender. It just fell apart. I use both in the BBQ sauce too. It's a great alternative!
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Mexican corn bread is by far my favorite. You add roasted green chilies with cheese into the mix.
4:04 Man, y’all’s sunrises are amazing.
You were so patient!❤
Good job! Cornbread in cast iron and pulled pork. Honey and butter on cornbread
I think you guys are doing fabulous. Elanna obviously thinks so as well. Three tips for the future: 1. when you pre-heat your oven for the cornbread, put the skillet in as well so it's very hot when you pour the batter in--it will form a crust that keeps more moisture inside; 2. fry the onion in the bacon before you add the green beans, also make sure the pan is covered when it goes in the oven; lastly, 3. be careful about how much liquid smoke you rub on the meat directly, but you can put as much as you want in the liquid that is just in the pan. Keep the faith!! BLY
Crystal isn't bad but Franks red hot is a superior product if someone wants to hook them up 👌
FYI If you don't have 'The Joy of Cooking' cookbook, I HIGHLY recomend it to you for American dishes and other dishes commonly cooked here. I use it as a reference book and build my recipes from it's information! Keep up the experimentation, that's how we get better at cooking! 🍾🥂
Yes, indeed! It's the best. I always suggest the '75 edition, before they went healthy. 😄 Besides, I don't know if more recent editions have the interesting game recipes, like squirrels and peccaries, which are fun to read.
Hmm, may be a solution to the American gray squirrels crowding out the English red squirrels. Eat them!
@@monicapdx I have the 1964 edition! I also highly recommend 'LA Technique' by Jacques Pippin!' A MUST HAVE!!! Have fun eating them Varmints! 😊
Crumble the warm cornbread in a bowl and pour milk over it. Then eat it like cereal...🤤
I like it when a man helps out in the kitchen, 👍
For my cornbread, I use self rising cornmeal (never a boxed cornbread)and add an extra egg and a couple of spoons of mayonnaise
You are amazing cooks as alot people don't try anything! On the cornbread, you can add sour cream, canned corn, I use creamed corn to add moisture. It looks great! Bravo again!
I love watching you guys cook & your doing a great job. You guys have a lovely family❤
So much fun to watch! Crumble some of that cornbread into a small bowl or mug. Add enough milk or buttermilk to cover (like a breakfast cereal). Enjoy a true old timey, country southern delicacy. Your welcome..... I have been watching for years and I still enjoy the content. Thanks for sharing!
A tip on cornbread. Put some bacon grease, lard, or other oil into the pan and sprinkle some cornmeal on the bottom of the skillet. Heat it for a few minutes then pour the batter in and bake the cornbread. This puts a nice crust on the bottom that helps it hold together. You should also crumble up some cornbread in milk. Some people like to use buttermilk. I prefer sweet milk.
Fantastic,as always. I have just one concer though. Since you are feeding Baby H on so many American foods wouldn't it be difficult to get her to eat Brit foods later in life 😁
If she refuses to eat Brit food, then I'll just have to adopt her and become her Granny. 😉
I can take her to any BBQ or Tex Mex place in the DFW area AND teach her how to ride, barrel race, etc. 😆
Aye. She goes right for pulled pork or brisket and cornbread or anything BBQ or American style Mac and cheese . No fear. That’s her jam. She’s gotta be pulling down double the protein a normal Brit kid would get hehe. She’s growing like a weed! Straight for the meat
Stick one or two forks into the meat to keep it from rolling. After it's wrapped you can turn the heat down to 200 to 250. The wrap completes the cooking, but most important it's to rest the meat (at least an hour or more, usually the more the better) so it absorbs the internal juices.
SAVE THOSE JUICES!!
Baby H is such a beautiful little baby
Traeger or Weber are good choices. You also have to choose pellet or wood smoker.
South Carolina glad you love our food enjoy
Just a tip when ever you bake cornbread heat the cast-iron skillet for about 10 minutes or less depending on type oven it gives it that crunchy bottom we like
P.s I always add cheese and green chiles or jalapeños to batter
LOL, you bring out the veggies and h runs off! So cute! And back for the cornbread! Might I suggest you try your cornbread hot with butter and honey? Oh, and in my experience, the best cornbreads are like blueberry muffins, crumbly when you butter them!
Good morning H. Family 👋. 5am here in Hudson, Florida & just finishing my first cup of coffee. Not getting ready for work or anything (retired & disabled), I'm just an old, opinionated fart with odd sleeping habits. Hint: When you say "we're using a recipe from (so & so) today, but we changed it a bit". If you changed it, it's not the persons recipe anymore, is it 🤔 ? If you enjoy the smoke flavor from the Liquid Smoke, please don't be afraid to use it. Those little 1/4 tsp. measurements, probably should have been 1-2 tbsp's if not 3 tbsp. in the binder & pan. And mixing the flavors, kind of defeats the purpose of the flavors as they will dilute each other. And don't underestimate the power of spritzing every half hour when the meat is unwrapped. And don't forget to taste when mixing your binder, pan sauce/juice & spritz liquid. If you can't taste something in your mix, you're not going to taste it in your final product. Even "THE GORDON" tastes everything 😂. Hope I've added some helpful insights. And sorry for being so long-winded.
Personally I like sweet cornbread even as a Texan.
I also like beans in my chili.
You know -- those lids do unscrew and come off for easier pouring vs the squeezing . . . just sayin'..... LOL
Good Lord and although I've watched you all cook - I can't get over how low your oven is to the floor .... I'm 70 and honestly if our ovens were like that - I don't think I could lift anything out (or put it in the oven for that matter) - without falling on my butt! I'd being doing the old - I've fallen and I can't get up routine and I'm not feeble! LOL Bless your heart for having to squat like that all the time....
You probably could sprinkle a bit of salt also -- always elevates the flavor....
For moist cornbread add and extra egg and 1/2 cup of sour cream, and you should always preheat your cast iron skillet with butter, get the butter hot, add the cornbread mix to hot skillet and you want to hear it sizzle when you pour in your cornbread mix, put it immediately into oven and bake. You will get that nice outside with that tender inside.
I think y'alls verdict was spot on. Liquid Smoke is definitely not a replacement for a real meat smoker, but it is a handy cheat, that makes the meat better than it would be plain. About cornbread, it is notoriously crumbly, if it isn't that is a sign of a master chief.
Suggestion on the beans -- may be to "blanche" them before ... you bring them to a boil remove from heat and place right into cold water - they will get very green and it stops the more "firm" bite - once you put them in the oven...do everything else the same!! On the corn bread (I made some this weekend) - use vegetable oil instead of butter - much more moist!! (I also put a small can of jalapenos in mine!!) Then we used "Hot Honey"! Delicious!
Good gracious that girl loves her some pulled pork! LOL. She was gobbling it straight up.
When you cook cornbread in a cast iron skillet, preheat the skillet in the oven to 400 deg farenheit. I use lard when I make mine to coat the pan after it's heated.
Yes that is how my Mom taught me and my grandmother taught her!
I love this family! Alana is a sweetheart ❤
to get the cornbread to stay together when you are mixing the batter put your skillet in the oven with just a little oil. when you are ready to cook pull the skillet out of the oven. when you pour the batter in the skillet you want to hear it sizzle. this starts the cooking and will give you a nice crunchy bottom and your cornbread should stay together when you cut it and pull the slice out of the skillet.
Add cream corn to the cornbread batter next time. You'll be glad you did.
Yes fry the onions n bacon first then add. Beans n cover
Add a couple of dashes of Liquid Smoke, and a touch of BBQ Sauce to your Baked Beans before throwing them in the oven! Liquid Smoke is a Flavor Additive that is best used directly on the meat. Adding it to the water in the pan probably didn't do much except make the house smell a little like smoke. I use Liquid Smoke for my Baked Beans (like I stated to do above), but mainly I use it when I make Homemade Beef Jerky in the oven. I have a sort of Brine marinade I make, and add Liquid Smoke to it (I prefer Mesquite over Hickory). Cut the meat in thin slices, and marinate it overnight. Cook it in the oven on the lowest setting you can. A Dehydrator will do as well, but tends to make the meat a lot more tough and chewy. Keep experimenting! Even if it doesn't turn out great it will most likely give you more insight into ways to make the next try 10x better.
Perhaps you could push a bamboo skewer through the pork to make it stand up. The egg is the binder in your Cornbread. So perhaps another egg or egg white would help with the crumble. But cooking time can make a difference too. But my Cornbread never comes out exactly the same.
Funny. I don't recall ever seeing my mom or grandmother use egg. Sometimes it is pretty crumbly, but it doesn't break apart under its own weight if you add the right amount of milk and don't cook it too long.
Baby H is adorable ❤❤❤
If you look for a smoker, you probably can get a Treager offset pellet smoker. I recommend you first look for pellets (hickory, oak, apple, or a hardwood mix), over straight wood. But use whatever fuel type is easier to get in the UK.
Indiana here. -2° degrees with a feels like -20°. Burr. Warming my heart with your video .
Next time put your cornbread in a bowl, spoon the green beans over your corn bread with 2-3 spoons full of the green bean stock, then layer the pulled pork over the top with a spoon or two of any droppings from that... That is one of the best comfort foods on cold winter evenings eating in front of a roaring fire. Butter beans and Ham Hocks with cornbread and a Wilted Lettuce Salad is my number one winter comfort meal though.
The recipe my granny had for Wilted Lettuce Salad used half chopped or torn mustard greens and half chopped or torn loose leafed lettuce, thin sliced radishes, chopped green onions combine all the above...THEN
cook 6-8 slices of bacon until it will crumble in the pan. Crush it with a fork in the hot grease. I do this as soon as I can as it is cooking until I have all the bacon crumbles up.
As soon as it is all crumbled pour the hot bacon grease and crumbled bacon over the top of the salad greens...toss and serve immediately, before the bacon grease goes to 'sleep'. (cooled into mushy fat lumps)
Probably horrible for your heart health ..but the hands down BEST salad in winter!
All cornbread I have ever had was crumbly, that being said, I was raised on unsweetened cornbread. I have had sweetened cornbread, but do prefer buttermilk unsweetened with my food, especially soup beans. Likely the crumble is due to the style of mix you have, the only way I could see it becoming less crumbly would to be adding more flour to the mix to get a fluffier ratio. Excellent meal, great video!!! Thank you for sharing.
Corn doesn’t have gluten, which is what makes wheat bread spongy and stretchy. Plus cornmeal is fairly course.
Left over cornbread is perfect crumbled into a very cold glass of milk. Eat it out of the glass with a spoon. YUMMMM!
Enjoyed watching 👍👍
The vinegar type sauce helps cut the heaviness from the fat of the pork
Smoker Features:
Material: Look for thick steel construction (ideally 7mm or thicker) for better heat retention, especially important in damp and cool conditions. This helps maintain consistent temperatures and reduces fuel consumption.
Insulation: Some smokers are double-walled or have other forms of insulation, offering further temperature stability and minimizing the impact of wind and rain.
Reverse Flow Smoker Design: This design channels smoke below the cooking grate, keeping your food away from direct heat and flames, making it more forgiving of windy conditions.
Chimney with Rain Cap: A good chimney with a rain cap helps prevent rainwater from entering the smoker and disrupting your cook.
Grilling in Bad Weather:
Shelter: Ideally, try to position your smoker under a covered area or invest in a smoker cover to protect it from the elements.
Fuel: Choose reliable fuel like lump charcoal or hardwood briquettes that light easily and stay hot even in damp conditions. Avoid using electric smokers in rain.
Temperature Monitoring: Use a good thermometer to accurately monitor the smoker temperature and adjust charcoal/wood as needed to maintain consistent heat.
Top 5 Offset Smokers for the UK
Cactus Jack 16inch Longhorn Offset Smoker:
Why: Made in the UK with 7mm thick steel, offering excellent heat retention and insulation. Features a reverse flow design for even cooking and protection from wind. Compact size (5ft 8in) is ideal for smaller gardens. Comes with numerous features like a removable firebox grate, adjustable exhaust, and shelves.
Cost: £1,999.99 (currently on sale from £2,699.99)
ProSmoke Blackfire Indiana Joe 16" Offset Smoker:
Why: Budget-friendly option with 5mm thick steel construction and a classic offset design. Large cooking capacity (636 sq in) is perfect for feeding a crowd. Includes removable shelves, adjustable dampers, and a firebox grate. Simple and efficient design for beginners.
Cost: £899.99 (currently on sale from £1,699.99)
Smokey Oak BBQ Maverick 18" Reverse Flow Offset Smoker:
Why: Reverse flow design for consistent cooking in windy conditions. Thick 6mm steel construction provides good heat retention. Compact size (6ft) suitable for most gardens. Built-in meat thermometer and removable shelves for convenience.
Cost: £1,995.00
Char-Griller Grand Champ XD Offset Smoker:
Why: Affordable option with a heavy-duty 14 gauge steel construction. Large cooking area (726 sq in) for versatile grilling and smoking. Comes with removable heat diffuser plates, adjustable dampers, and a firebox grate. Easy to assemble and use.
Cost: £677.87
Joe's 18" Longhorn Offset Smoker:
Why: Premium smoker with heavy-duty 1/4" steel construction for exceptional heat retention and durability. Reverse flow design and insulated firebox for consistent cooking in any weather. Large cooking capacity (858 sq in) ideal for bigger BBQs. Numerous features like adjustable air vent, removable grates, and a side shelf.
Cost: £3,495.00
I get chuck roast and slice it thin. Then cover the meat in liquid smoke adding probably about 30-40% water with it. I soak the meat about 24 hrs. Then lay it out in single layers in my dehydrator. Salt it pretty good. Makes fantastic beef jerky. I get about 4 lbs of meat. I several bottles of the hickory liquid smoke + water and make sure all the meat is covered. In the dehydrator with 4 ort 5 racks it takes about 8-10 hours to dehyrate.