Red Shank Smoked Pork Sirloin & Bacon Chipotle Twice Baked Potatoes
Last week Patti and I went up to BBQ with my Dad. He doesn’t get moving around these days as he has in years past. I told him to pick something he was craving and we would “Q” it. He was a wantin’ Bacon Cheeseburgers and a cheesecake. So, we got some thick sliced pepper bacon and a few different cheeses along with all the fixings. We baked a strawberry cheesecake and headed up the mountain.
I did up some nice burgers with lots of hickory smoke. They were a real crowd pleaser.
One of the folks that showed up was an old cowboy. I mean a real working old cowboy. Now, myself, I have reached the status of semi-senior citizen. So, if I refer to this ol boy as old- he is old. I think he may have been with the first chuck wagon that came out here.
We got to talking about cooking with hickory and then to chuck wagon and camp cooking. He told me about a local wood they call “Red Shank” or “Ribbon Wood “and how it gives things a nice red finish with a rich, smoky flavor. The next morning when I got up and around there was a pile of this wood by my truck.
So, I had to give it a try. Look at my plate. See the red smoke finish on the meat and potatoes. The garlic and Mexican onions were nice too. The smoke flavor was different from anything that I have used before. But I will say this; I am going to get me a trailer load of this stuff.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.
Take it and run with it….
Ken & Patti