Corvus,
I do enjoy me some smoked, and smoked cured meat! That salmon is mighty tasty that way. I've also come to realize the meat tastes best when cooked with indigenous woods. It makes sense, as the meat may already have a hint of that flavor to begin with seeing as most things we eat are vegetarian and possibly ate what we're cooking them in. The mutton in N. Arizona tastes best with our mesquite and sage, but then again, it already has that aroma as you prep the meat anyways.
My favorite meal right now, which I love because it could, in theory be "period" is my lady's slow roasted pork chop/loin/etc etc etc. We've also made this with beef, and elk. All very good.
It's pretty simple recipe:
couple teaspoons of olive oil
dry rub (don't know what else to call it, basically get it all in the pork):
clove of garlic
rosemary
thyme
black pepper
sea salt
secret ingredient: Gabbiano Chianti Red Wine - good stuff, but still fairly cheap. It was established in 1124 in Italy. You can't miss it, has a knight on the label. Very robust and perfect for this.
Put all this in a medium-hot giddle pan, sear the two sides, then put it on low and cook it to temperature. Usually with red meat like beef or elk, we just sear it and cook for about three minutes total.
This, with some mashed potatoes, corn, green beans, etc etc etc, and it's very good. Yesterday, I had it with a balsamic vinaigrette/olive oil and spinach salad first. I'm telling you, we don't bother to eat out anymore!
