Friday, November 29, 2013

Happy thanksgiving!

6 pound smoked turkey breast, beer bacon, brussels, stuffing and taters, Enjoy!!!

Beer, Bacon, Brussels
Oh Yeah!

Tuesday, November 26, 2013

Sprial Cut double smoked ham

Smoked Beans and double smoked ham!





Glaze, pineapple juice, peach preserves, Thai chiles.


Fresh out of the smoker




Thursday, November 21, 2013

Tri Tip Pie!!!

Hit a high of 32° yesterday!!!! Woke up this morning to 15°!!! BRRRR. So this meal was a perfect leftover for the weather!!!!

I decided that I would make Smokey Au Jus after smoking the Oh Heavenly Tri tip.

I used this recipe from Chef JimmyJ. I modified it to include the beer, I used Deschutes Black Butte porter. To start I trim the fat off the Tri tip and render it down then add beef broth and beer. Simmer that in the smoker for 30 minutes. Remove the fat and add the other ingredients, return to the smoker for a hour, or until veggies are soft.

Smokey Au Jus

1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
One 12 oz beer

2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf

So that brings us to tonight's dinner. I had left over Tri-tip, the veggies from the Au Jus, and left over Au Jus. With the snow falling and the wind blowing I decided that these ingredients would make a great Shepard's Pie.

Chopped veggies from the Au Jus! Onions, garlic, carrots, and celery.

Tri-tip diced and ready

Simmering down the Au Jus with the veggies and Tri-tip.

Pie filled and topped with taters and brushed with paprika butter.

Out of the 400* oven, nice and golden brown.


What can I say, Fantastic! All in one meal!

Wednesday, November 20, 2013

PNW Smoked Cheesus Chicken Breast Sandwee

Pacific NorthWest Smoked Cheesus Chicken Breast Sandwee

This is my play on a Philly Cheese steak using Smoked Cheesus, and grilled smoked injected chicken breasts.

Step one inject a mixture of Franks, creole butter and beer into the breasts and let them marinate for a hour or so.

Cut up a bunch of jalapenos, mini sweet peppers, onion and garlic

Saute with smoked butter on the grill until the onion and peppers are tender

Grill up the injected breasts. I used my 12" AMNTS with apple and cherry for smoke. I place it on one side of the grill that I leave off.

Shaved Smoked Tillamook Pepper Jack!

Grilled garlic buns

Assemble and return to the grill just long enough to get the Cheesus to melt!


Tuesday, November 19, 2013

Which Came first the Smoked Chicken or the Smoked Egg Salad!!!

Which Came first the Smoked Chicken or the Smoked Egg Salad!!!

12" AMNTS tube smoker with apple and cherry pellets in the DD Mini-WSM

DD (double decker) Mini-WSM ready for the cold smoke

There are many ways to hard cook eggs the method that I use was passed down to me from a 4th generation chicken egg farmer. Place raw eggs in cold water, bring to rolling boil, boil for 5 minutes. Remove from heat cover and let stand for 25 minutes. Immediately place eggs in ice bath. This method cooks the eggs to a perfect golden creamy yellow yolk, and a non rubbery white.

Seasoned and ready for a few hours of smoke.

Out of the smoker and ready for some sandwee making!

For this batch I am using this mayo, celery seed, garlic, onion, dill, salt, pepper.

The normal go to is to use Best foods (Hellman's for you right Coasters) and Guldens.

WTF??? Blasphemy!!! Not in this House!!!

I like mine on toasted wheat, a little lettuce, there it is! Smoked Egg Salad Sandwee!