Thursday, December 19, 2013

A little steak a little snow a little smoker

Nothing fancy. Had a few New york strip steaks that needed a little reverse sear. Fired up the mini-wsm, Kingsford Blue, cherry, pecan. Run the smoker at 200°, then sear the steaks off. Gotta love the mini for that! Served with garlic mashers and steamed broccoli.

Swimming in Worcestershire for a few hours.

Prepping the mini, just starting to snow!

The BBQ guard pig doing his job.

Fresh off the grill. I cancelled the sear. I got distracted and didn't get them out of the smoke in time. I didn't want them over cooked!


Tuesday, December 17, 2013

Buffalo Chicken Egg Muffins

Watch out McDonald's there's a chicken in the house!! So the other day I smoked the Smokin Hot Spatchy so that I would have some smokin hot pulled chicken for recipe number two. I have been looking for something a bit different to serve to holiday guests. Tired of the typical quiche, breakfast casserole, etc... So i was looking for a recipe that my mom used to make and stumbled upon a variation of what she did. These are super simple and if you have guests that don't like the HEAT you can make a batch or two that are savory . In fact the protein can be changed out. Any pre-cooked protein will do. My mom would make these with diced ham, crumbled bacon and breakfast sausage. She never did spicy ones, except to use spicy sausage. One of my favorites growing up was like a Denver omelet, bell peppers onion, diced ham. I think that a savory version loaded with sage, thyme, would be great too. For those adverse to eating the yolk, egg whites can be used solely. There are many variations you can come up with. Heck I'd even try pulled pork or brunt ends!

Here's the base recipe adjust accordingly and omitting the hot sauce is perfectly fine. This Recipe makes 1/2 dozen muffins (plan on 1 egg per muffin)

Pre-heat oven to 425°

6 eggs
1 pound pre-cooked buffalo chicken ( ) or crumbled bacon, finely diced ham, crumbled breakfast sausage)
2 green onions or shallots diced
1 Jalapeno finely diced
i clove garlic finely diced
Salt and pepper to taste
Chipotle pepper as garnish on top
Several table spoons of hot sauce

Note you will need parchment paper cupcake liners (greasing the pan wont do. I did not have them so I made my own out of the parchment paper sheet liners I have. For a standard size muffin tin 6" squares work the best. Find a cup that fits in the tin and wrap the square around it smooth out the sides. Stick in tin.

Whisk eggs, onion, jalapeno, 2 tablespoons hot sauce, salt and pepper together in a bowl.

Spoon into lined muffin tin. Only fill tins half full. Carefully place chicken on top of egg mixture (it will sink some). Spoon rest of egg mixture on top. I like to add a few small pieces of meat again, a couple more dashes of hot sauce and a dusting of chipotle. Bake for 25-30 minutes in a 425° oven, or smoker, or dutch oven (more on that later).

Half full                                                                                 totally full                                                                           Garnished and ready for the oven

Fresh out of the oven!



Friday, December 13, 2013

Smoked Zesty Pretzels

I needed one more filler item for our holiday gift baskets this year. A compadre on another smoking site posted this recipe and it fit the bill perfectly! Here's his recipe:

1 1 pound bag of pretzels
1 package of dry ranch dressing
1 package of dry Italian dressing
1 1/2 tsp of cayenne powder (use more if you like)
1 1/2 tsp of garlic powder
1 1'2 tsp of Lemon pepper
3/4 cup olive oil.
Mix well
Try before smoking and add more as needed

I did a double batch, two one pound bags. To the second batch I added a couple teaspoon of ground mustard.

I thought that 3/4 cup oil sounded like too much, so I only used 1/4 cup oil and that worked great. I used the 12" AMNTS with apple in the GOSM and ran the smoker at 170°, smoked for about 2 hours. They came out great! Good amount of heat, and nice flavor. Thanks for the recipe DS!

Firing up the AMNTS
Burn Baby Burn!

Wednesday, December 11, 2013

Roast Beast Sandwee!!!

The other day I fired up the Mini-WSM and cooked up a really nice bottom round roast. Last night I shaved off some pieces for a deluxe dip Sandwee. I also smoked up some Au Jus when I smoked the roast.

Paper thin or as close as I can get to it with out a slicer!

Into the pot, cover Au Jus, cover and slowly heat.

Seasoned baker fries ready for the oven! Olive oil, salt, pepper, Old bay, dill, garlic. 450° oven on parchment paper lined baking tray or use cooking spray. About 30 minutes, turning once.

Steaming away. Normally I would saute up some onions, garlic, shrooms (only for the wife), but it was only me and I was feeling lazy!

Toasted up a Hoagie, grinder, or Sandwee roll. Spread garlic butter place face down in hot cast iron pan.

Pile on the steamed meat

Add Cheesus and Au Jus!

Snuck a sliced tomater in there to make the wife think this was a well rounded meal! To my defense I did use Thai chiles and v-8 in the Au Jus!

Ummmmmm, Drool!!!!


Tuesday, December 10, 2013

Perfect weather for pot roast!

Pot roast sounded good. So into the smoker we go been super cold here the last couple days. Hit -18 last night was -13 when I got up. About 8 right now. Running the mini at 285* cherry and pecan.

Making Smokey Au Jus and roasted veggies too.

IGrill performed flawlessly in the single digit weather!

As did the Mini-WSM