This is yet another Tuesday show chosen by an audience poll. It also wraps up Tuesday shows for April. But remember you still have until May 3rd to vote on May’s Tuesday “Just Jack” shows.
Today we talk about one of my favorite things, cooking and doing it out doors. If I took a guess I would say I generally cook out doors about 4-5 days a week on average year round. Yes even in the cold of winter! There are weeks in the summer when I cook outside almost every day for weeks on end.
Why? The keys to me are
- Flavor nothing beats grilling or smoking
- Recreation I just enjoy it
- Not heating up the house
- Space we have a nice but small kitchen
In fact when we lived in Pennsylvania for three years neighbors thought I was a bit wacky standing on a snow covered deck with the weber smoking away.
Again it is just my preferred way to cook.
Join Me Today to Discuss…
- Why is this a survival topic
- You have to eat
- It is “off grid cooking”
- It does use many “bushcrafting” techinques
- The basics involve the techniques
- Slow cooking
- Smoking (hot, warm, cold)
- Frying/boiling/using a pot or pan
- Terms I use, not necessarily the right technical terms
- High heat
- Medium heat
- Indirect heat
- Low indirect heat
- Safe space – not for wimpy college kids
- Thoughts on different tools and what they are good at
- Charcoal grills
- Gas grills
- Side box smokers/grills
- Electric smokers
- Outdoor stoves and burners
- Rocket stoves
- Fire pit cooking
- Dutch ovens
- The Smokenator
- Making your own “special stuff”
- Glazes the basics
- Herbs and seasonings and stuff you should be using
- Onion Powder
- Whole pepper corns with a grinder
- Dill (weed and seed)
- Fennel seed
- Red pepper flakes
- Chili powder
- Brown sugar
- Dry mustard
- Mustard seeds
- Kosher/sea salt
- Oils and Fats
- Soy sauce
- Your favorite BBQ sauces
- Worcestershire sauce
- Fish sauce
- Prepared mustard
- Horseradish sauce
- Sesame seeds
- A coffee grinder
- Aluminum foil
- Good tongs and a good spatula
- Some of my favorite things to cook and how to do it
- Salted Steaks – Thick cuts only
- Dover Hunter Style Chicken Thy’s
- Roasted finger potatoes
- Smoked pork shoulder with the smokenator
- Grilled mussles/clams/oysters – so simple so don’t make it hard
- Carrots with sage and butter
- Sweet potato planks
- Grilled jicama Fries
- Bacon wrapped jalapenos
- Apples stuffed with sausage and sage
- Grilled avocado – yes really
- Grilled peaches – for desert apricots are good too so is pineapple
- Whole skinned catfish or “catfish steaks”
- Sandbass on the half shell, many fish work for this
Resources for today’s show…
- Join the Members Brigade
- The Year 1773
- Join Our Forum
- Walking To Freedom
- TSP Gear
- TspAz.com – Support TSP When You Shop on Amazon
- Vote On TSP Tuesday Shows
- Smokenator – Choose the right one for you size grill.
- Jacks Smokenator Video on Ribs
- Smokenator Cooks 4 Pork Roasts on a Weber Grill
- How I Make Basic Sausage
- My Basic Sausage Recipe
- Apple Corer
- My Favorite Outdoor Cooking Stove
- The Classic Weber Kettle Grill
- Charbroil TRU-Infrared Grill
- Coffee Grinder I Use as a Spice Grinder – Not on Prime but the Best I have found, sold in many box stores too.
- Several Types of Tongs I like for Grilling not Brand Specific just the form factor for info here
- Great spatula for turning whole fish and large items, I own this exact one
- The Exact Fish Sauce I Use Strait from Thailand
- My Favorite Thai Peppers for Making Chili Oil – these ship direct from Thailand, free!
Sponsors of the Day
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Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.
Also remember we have an expert council that can answer you questions. If you have a question send it to jack at thesurvivalpodcast.com with TSPC Epert in the subject line. Ask your question in one to two sentences so it is clear then provide any additional details. Make sure to tell me what council member the question is for. You Meet the Expert Council at this Link.
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