Monday, December 29, 2014

Seven Bone in the Ogalala Cream Can!

Drinks Dinner Desert!

Wired up the mini with KFB and cherry. 160 pit temp. Seven bone roast, marinated for two days in Black Butte Porter and worchestershire. 2 hours of low temp TBS, then into the Cream can for two hours.


Ten Barrel Brewery Pub Beer for the drinks!




Bit more of this for the Can!






esert. A shout out to Cowgirl, this is her apple dumpling recipe. Amped up though. I like to sauté the apples in butter and Captain Morgans and butter.



Honey Crisp Apples







Smoke away!!!

Tuesday, December 23, 2014

Smoked Fish Trifecta!

Getting the holiday gift baskets prepped. Smokin Salmon, rockfish, and tuna bellies.

Will take the rockfish to a jerky texture.




Separate containers for each while brining. 4-1 sugar to salt dry rub. Will brine for 8 hours, then rinse and air dry till pellicle forms. Season then smoke.

Got everything drying. It's cold and windy enough out that I can do this in my smoker. So that's where the tuna bellies are. The salmon and rockfish are in my also cold garage with artificial wind.


Smoker temp



Should be able to start the smoke in a hour or so. Pellicle is just about there.

Into the fire and the smoke!


Salmon done!


Tuna bellies done!

Rockfish still Smokin!

The tuna bellies smelled so strong while smoking, but are mild and my new favorite smoked fish! Freaking awesome!!!!!

Smoke away!!!

Friday, September 5, 2014

Ogallala Cream can Roast

With kids back in school I don't have much time for long smokes on the weekdays. I do have a bit of time to do a cold smoke, them a fast cook. We all know that doesn't produce fork tender roast when using a Chuck or seven bone roast.

But using my Ogallala milk can does! Cold smoked the seven bone with cherry and pecan for 45mins. Marinating now in Worchestershire and Guinness. All the liquid will get dumped in the pot. Normally is sear this guy but I'm not going to it will get a rub of sea salt and CBP.

In the pot sliced onion, 8 mashed garlic cloves, celery, carrots, and new taters.

Roast goes in on top. Once steam is popping out the lid 1 hour to fork tender dinner!!!





Smoke away!!!

Monday, July 21, 2014

Dungeness Egg Muffins

Quite sometime ago I posted my buffalo chicken egg muffins. Same
Recipe here except replace the chicken with crab. These are super simple if you can beat eggs you can make this dish.

You will need parchment paper or parchment baking cups. You will want to spray the paper cups with cooking spray.

Mix your eggs, chives, cheese, crab together. Spoon or pour into cups. Bake in preheated 425* oven for 25-30mins or until cooked through. Save a bit of crab, cheese and chives to garnish with. Serve hot. You can make these a day in advance if you like and reheat.

If your not into crab use cooked bacon, cooked breakfast sausage, cooked buffalo chicken.

7 large eggs is perfect for 1/2 dozen muffins. Season with salt and pepper. Add chives, crab, and cheese, beat together.


Monday, February 3, 2014

Amped up smoked injected hot wings!

The ingredients. I have been wanting to do some injected wings, but do them just a tad bit different. I took my base recipe, 3 parts franks, 1 part beer, 2-4 tbls butter (this batch took 4). Mix that all up, and here's the kicker I added 4 oz of blue cheese right into the marinade. I went ahead and simmered this all together. The cheese broke down a bit, but sti\ll not enough to keep from clogging my small injector. So I had to use the big injector. Which is not ideal for wings, I've shot hot sauce all over the kitchen before with it! Knowing what to expect I was extra careful. I only had one blow out the for the most part only soaked me with hot sauce. I injected the wings in the morning and let them sit in the fridge for 7 hours. I always pour the left over marinade on the wings.

Injected and ready to rest!

Had ABT's for breakfast! I mean why not its Super Bowl Sunday!

Fired up the mini sometime during the first quarter. 365 brand lump, cherry and pecan wood. I wanted to do these hot and fast, so I ran the mini without any sort of diffuser. Ran the mini right at 350°

These turned out fantastic! Adding the Blue Cheese into the injection was AWESOME!!!


Thursday, January 30, 2014

Just some Smoked injected Wangs!

Put 4 packs in the freezer and held out two for the weekend, 12 wings per pack, Not very big though...

Pretty typical price for here.

Franks hot sauce, waiting for the creole butter

Injected and marinated over night. Dusted with Chipotle, garlic, mustard, cayenne, paprika, salt and pepper

Pre-smoke Bear view!

Into the fire. Kingsford briquettes, apple wood. 275*-285*. Both racks full!

Out of the fire