tag:blogger.com,1999:blog-18962170686056175112024-03-12T18:56:29.680-07:00Smokin DirtA pictorial blog about the food I cook and the recipes that I useCasehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-1896217068605617511.post-24106260429168046552015-04-21T06:23:00.002-07:002015-04-21T06:32:09.413-07:00Loaf of Death, another Dutch Oven Bread<div id="yui_3_10_0_1_1429622366899_954">
Here's the basic recipe:
</div>
<br />
<div class="msg-body inner undoreset" id="user_yui_3_7_2_1_1357492960446_1829" style="font: 10pt tahoma, 'new york', times, serif;">
3c unbleached all-purpose flour<br />
1t yeast<br />
1t salt<br />
1-1/2c warm water<br />
Instructions<br />
In a large mixing bowl, whisk together flour, salt and yeast. Add water
and stir until a shaggy mixture forms (mixture will be loose and sticky;
this is what you want).</div>
<div class="msg-body inner undoreset" id="user_yui_3_7_3_1_1357953012597_674" style="font: 10pt tahoma, 'new york', times, serif;">
Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.<br />
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.</div>
<div class="msg-body inner undoreset" id="user_yui_3_7_3_1_1357953012597_672" style="font: 10pt tahoma, 'new york', times, serif;">
Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.<br />
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.</div>
<div class="msg-body inner undoreset" id="user_yui_3_7_3_1_1357953012597_670" style="font: 10pt tahoma, 'new york', times, serif;">
Then, remove the lid and bake an additional 10-15 minutes.</div>
<div class="msg-body inner undoreset" id="user_yui_3_7_3_1_1357953012597_668" style="font: 10pt tahoma, 'new york', times, serif;">
Carefully remove bread from oven and from pot and place on a cooling rack.</div>
<div class="msg-body inner undoreset" style="font: 10pt tahoma, 'new york', times, serif;">
</div>
<div class="msg-body inner undoreset" style="font: 10pt tahoma, 'new york', times, serif;">
And here is what I added and/or substituted:</div>
<div class="msg-body inner undoreset" style="font: 10pt tahoma, 'new york', times, serif;">
</div>
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/192448/" id="user_yui_3_7_3_1_1357953043048_1246"><img alt="" class="lightbox-enabled" data-id="192448" src="http://www.smokingmeatforums.com/content/type/61/id/192448/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a>
<br />
I added two diced Jalapenos, a 1/2 teaspoon of Habenero dust., and I substituted a 1/4 of <a href="http://www.smokingmeatforums.com/t/133831/experimental-fire-water#post_912189">fire water</a> for part of the 1 1/2 cup water.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/192449/" id="user_yui_3_7_3_1_1357953043048_1887"><img alt="" class="lightbox-enabled" data-id="192449" src="http://www.smokingmeatforums.com/content/type/61/id/192449/width/500/height/1000/flags/LL" data-type="61" style="height: 747px; width: 500px;" /></a><br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/192450/" id="user_yui_3_7_3_1_1357953043048_2351"><img alt="" class="lightbox-enabled" data-id="192450" src="http://www.smokingmeatforums.com/content/type/61/id/192450/width/500/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1429622366899_966" style="height: 335px; width: 500px;" /></a></div>
<div class="shazam wiki_markup " id="content_915643">
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<div class="shazam wiki_markup " id="content_915643">
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/192684/" id="user_yui_3_7_3_1_1358012717511_1197"><img alt="" class="lightbox-enabled" data-id="192684" src="http://www.smokingmeatforums.com/content/type/61/id/192684/width/500/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1429622366899_1000" style="height: 335px; width: 500px;" /></a></div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/192685/" id="user_yui_3_7_3_1_1358012717511_1651"><img alt="" class="lightbox-enabled" data-id="192685" src="http://www.smokingmeatforums.com/content/type/61/id/192685/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
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<div id="yui_3_10_0_1_1429622366899_996">
I don't know if I can wait till dinner time!!! Smells <span id="user_yui_3_7_3_1_1358012717511_2975"><img alt="fire.gif" src="http://files.smokingmeatforums.com/smilies/others/fire.gif" id="user_yui_3_7_3_1_1358012717511_2974" /></span> <span style="font-size: 22px;"><span style="color: red;">HOT!!!</span></span></div>
<div id="yui_3_10_0_1_1429622366899_996">
<br /></div>
<div id="yui_3_10_0_1_1429622366899_996">
<span style="font-size: 22px;"><span style="color: red;">Fire Water Recipe:</span></span></div>
<div id="yui_3_10_0_1_1429622366899_996">
<br /></div>
<div class="shazam wiki_markup " id="content_911250">
<div id="yui_3_10_0_1_1429622532707_988">
I
have several friends that are from Hawaii that introduced me to Fire
Water about 25 years ago. I typically make this using fresh Thai Chiles
and if I can get them Hawaiian Chiles. Since I was lucky enough to
receive a bag full of dehydrated Habanero peppers I thought I'd
experiment a little and see how it goes. The recipe is very basic and
simple. I typically make a double batch as that fills a quart mason jar.
my friends make theirs in empty condiment squeeze bottles. So here is
the single batch recipe:</div>
<br />
8-16 fresh Hawaiian Chile peppers sliced (I substituted 16 or so of the dried habaneros)<br />
2 cloves garlic sliced<br />
2 tsp rice vinegar (I substituted plain vinegar)<br />
2 tsp Hawaiian salt ( I substituted kosher and added about a 1/2 tsp more)<br />
2 cups hot, but not boiling water<br />
<br />
Put the peppers garlic salt and vinegar in the jar. Muddle together
with the fat end of a chop stick or similar item. Add water cover and
set on counter overnight. Put in fridge the next day. Use on everything!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190533/" id="user_yui_3_7_3_1_1357418728447_1141"><img alt="" class="lightbox-enabled" data-id="190533" src="http://www.smokingmeatforums.com/content/type/61/id/190533/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Originally I was only going to do one batch, but after taking this I
photo I decided to do the full two batch. So I added more ingrediants.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190534/" id="user_yui_3_7_3_1_1357418728447_1628"><img alt="" class="lightbox-enabled" data-id="190534" src="http://www.smokingmeatforums.com/content/type/61/id/190534/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Still just a single batch<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190535/" id="user_yui_3_7_3_1_1357418728447_2102"><img alt="" class="lightbox-enabled" data-id="190535" src="http://www.smokingmeatforums.com/content/type/61/id/190535/width/500/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1429622532707_999" style="height: 335px; width: 500px;" /></a></div>
<br />
<div id="yui_3_10_0_1_1429622532707_992">
Muddled and ready to work some
magic on the counter! (UPDATE: its been sitting there for an hour now,
and it's already taking on the color of the hab's and the hab's are
starting to sink!!!) I hope it's as good as normal fire water!!!</div>
</div>
<div id="yui_3_10_0_1_1429622366899_996">
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Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com1tag:blogger.com,1999:blog-1896217068605617511.post-73270804050359950842015-04-21T06:17:00.000-07:002015-04-21T06:17:43.697-07:00Dutch Oven BreadWanted some bread to go with some smoked cheese and a basalmic reduction so I thought I'd make some crusty DO bread.<br />
<br />
Its a very simple 4 ingredient recipe:<br />
<dl class="details"><dd class="hdr-info"></dd></dl>
<div class="msg-body inner undoreset" id="user_yui_3_7_2_1_1357492960446_1829" style="font: 10pt tahoma, 'new york', times, serif;">
3c unbleached all-purpose flour<br />
1t yeast<br />
1t salt<br />
1-1/2c warm water<br />
Instructions<br />
In a large mixing bowl, whisk together flour, salt and yeast. Add water
and stir until a shaggy mixture forms (mixture will be loose and sticky;
this is what you want).</div>
<div class="msg-body inner undoreset" style="font: 10pt tahoma, 'new york', times, serif;">
Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.<br />
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.</div>
<div class="msg-body inner undoreset" id="yui_3_10_0_1_1429622151463_937" style="font: 10pt tahoma, 'new york', times, serif;">
Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.<br />
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.</div>
<div class="msg-body inner undoreset" style="font: 10pt tahoma, 'new york', times, serif;">
Then, remove the lid and bake an additional 10-15 minutes.</div>
<div class="msg-body inner undoreset" style="font: 10pt tahoma, 'new york', times, serif;">
Carefully remove bread from oven and from pot and place on a cooling rack.</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190769/" id="user_yui_3_7_3_1_1357492726393_1874"><img alt="" class="lightbox-enabled" data-id="190769" src="http://www.smokingmeatforums.com/content/type/61/id/190769/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Dough all mixed up, cover and let rest 12-18 hrs (if in a hurry 5-6 hrs works too)<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190770/" id="user_yui_3_7_3_1_1357492726393_2383"><img alt="" class="lightbox-enabled" data-id="190770" src="http://www.smokingmeatforums.com/content/type/61/id/190770/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
After letting it rise (it tripled in size) turn it out onto a well
floured surface, use well floured hands too. Do not punch down or knead!<br />
<br />
Place into DO. If you turn out onto parchment paper, place paper and dough into DO.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190771/" id="user_yui_3_7_3_1_1357492726393_2851"><img alt="" class="lightbox-enabled" data-id="190771" src="http://www.smokingmeatforums.com/content/type/61/id/190771/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
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All done!! Yumm!<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190772/" id="user_yui_3_7_3_1_1357492726393_3319"><img alt="" class="lightbox-enabled" data-id="190772" src="http://www.smokingmeatforums.com/content/type/61/id/190772/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
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Sliced!<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190773/" id="user_yui_3_7_3_1_1357492726393_3781"><img alt="" class="lightbox-enabled" data-id="190773" src="http://www.smokingmeatforums.com/content/type/61/id/190773/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Homemade Pear butter!<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/190775/" id="user_yui_3_7_3_1_1357492726393_4241"><img alt="" class="lightbox-enabled" data-id="190775" src="http://www.smokingmeatforums.com/content/type/61/id/190775/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<div id="yui_3_10_0_1_1429622151463_928">
Now that's a meal! Farm fresh eggs, homemade Canadian Bacon, DO bread, and homemade pear butter!</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-91451767500499101472015-03-31T06:37:00.002-07:002015-03-31T06:38:33.419-07:00Smoker Fried Spattlebird<div id="yui_3_10_0_1_1427808983148_652" style="text-align: center;">
Freezing
fog, freezing rain wont hold a good smoker down! Fired up the trusty
mini-wsm. Loaded with KF, cherry and apple (out of my favorite pecan).
Been experimenting with smoker frying chicken. This batch was the best
so far. Skin still not as crisp as oven fried, but close. Seasoned flour
(Salt, pepper, garlic, chipotle powder) Coat the entire bird. I didn't
use any oil this time and may coat the skin before the flour dredge next
time to see if it crisps up better. After dredging the bird I sprayed
it with my wife's "Buttery" butter substitute. Into the mini until 165°.</div>
<div style="text-align: center;">
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292677/"><img alt="" class="lightbox-enabled" data-id="292677" src="http://www.smokingmeatforums.com/content/type/61/id/292677/width/500/height/1000/flags/LL" data-type="61" style="height: 667px; width: 500px;" /></a></div>
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AS usual I spatched the bird. I also removed the ribs this time just for fun.</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292678/"><img alt="" class="lightbox-enabled" data-id="292678" src="http://www.smokingmeatforums.com/content/type/61/id/292678/width/500/height/1000/flags/LL" data-type="61" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
Here's the "Buttery" stuff. Too afraid to read the ingredients...</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292679/"><img alt="" class="lightbox-enabled" data-id="292679" src="http://www.smokingmeatforums.com/content/type/61/id/292679/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
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All the parts and pieces getting happy for another day.</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292680/"><img alt="" class="lightbox-enabled" data-id="292680" src="http://www.smokingmeatforums.com/content/type/61/id/292680/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
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Into the flames!</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292681/"><img alt="" class="lightbox-enabled" data-id="292681" src="http://www.smokingmeatforums.com/content/type/61/id/292681/width/604/height/1000/flags/LL" data-type="61" style="height: 805px; width: 604px;" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
This is what freezing fog and rain looks like in the High Desert!</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292682/"><img alt="" class="lightbox-enabled" data-id="292682" src="http://www.smokingmeatforums.com/content/type/61/id/292682/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292683/"><img alt="" class="lightbox-enabled" data-id="292683" src="http://www.smokingmeatforums.com/content/type/61/id/292683/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a>'</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292684/"><img alt="" class="lightbox-enabled" data-id="292684" src="http://www.smokingmeatforums.com/content/type/61/id/292684/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292685/"><img alt="" class="lightbox-enabled" data-id="292685" src="http://www.smokingmeatforums.com/content/type/61/id/292685/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Juicy!!!</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292686/"><img alt="" class="lightbox-enabled" data-id="292686" src="http://www.smokingmeatforums.com/content/type/61/id/292686/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
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<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292687/"><img alt="" class="lightbox-enabled" data-id="292687" src="http://www.smokingmeatforums.com/content/type/61/id/292687/width/756/height/1000/flags/LL" data-type="61" style="height: 756px; width: 756px;" /></a></div>
<div style="text-align: center;">
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<div id="yui_3_10_0_1_1427808983148_658" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/292688/" id="yui_3_10_0_1_1427808983148_657"><img alt="" class="lightbox-enabled" data-id="292688" src="http://www.smokingmeatforums.com/content/type/61/id/292688/width/858/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1427808983148_656" style="height: 858px; width: 858px;" /></a></div>
<br />
<div style="text-align: center;">
ENJOY!!!!</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com1tag:blogger.com,1999:blog-1896217068605617511.post-47136334140900742502015-02-25T06:54:00.000-08:002015-02-25T06:54:19.358-08:00Rollers Bread<div class="shazam wiki_markup " id="content_1273450">
<div id="yui_3_10_0_1_1424875829158_907">
</div>
<div id="yui_3_10_0_1_1424875874061_994">
<b id="yui_3_10_0_1_1424875874061_993">Rollers Amish Bread:</b></div>
<div style="color: #181818;">
Ingredients</div>
<ul style="color: #181818;">
<li>2 cups warm water (110 degrees F/45 degrees C)</li>
<li>2/3 cup white sugar</li>
<li>1 1/2 tablespoons active dry yeast</li>
<li>1 1/2 teaspoons salt</li>
<li>1/4 cup vegetable oil</li>
<li>6 cups bread flour</li>
</ul>
<div style="border-top-color: rgb(204,204,204); border-top-style: dotted; border-top-width: 1px; color: #181818; margin-top: 20px; width: 300px;">
</div>
<h3 style="color: #181818; margin-bottom: 0px; margin-top: 0px;">
Directions</h3>
<ol id="yui_3_10_0_1_1424875874061_981" style="color: #181818;">
<li>In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.</li>
<li>Mix salt and oil into the yeast. Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth. Place in a well
oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to
rise until doubled in bulk, about 1 hour.</li>
<li>Punch dough down. Knead for a few minutes, and divide in half. Shape
into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to
rise for 30 minutes, or until dough has risen 1 inch above pans.</li>
<li id="yui_3_10_0_1_1424875874061_980">Bake at 350 degrees F (175 degrees C) for 30 minutes.</li>
</ol>
<div id="yui_3_10_0_1_1424875829158_907">
<br /></div>
<div id="yui_3_10_0_1_1424875829158_907">
<br /></div>
<div id="yui_3_10_0_1_1424875829158_907">
I followed everything except I placed the dough
in a well oiled plastic bag and into the fridge after the first rise to
retard the yeast. This adds more flavor to the bread. The dough sat in the fridge overnight and until I got
home in the afternoon, probably 10-12 hours. I took the dough out of the
fridge and punched it down. I divided it in half and into two loaf
pans. I let it rise until doubled which took about 2 1/2 hours. Then I
baked it in the oven at 350°f until I felt it was done. Turned out great
and now we have homemade bread to enjoy!</div>
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/356969/"><img alt="" class="lightbox-enabled" data-id="356969" src="http://www.smokingmeatforums.com/content/type/61/id/356969/width/500/height/1000/flags/LL" data-type="61" style="height: 667px; width: 500px;" /></a><br />
<br />
Woke up to freezing rain again today. About a 1/4"-3/8" ice coating on the cars. I think the flag is frozen solid.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/356970/"><img alt="" class="lightbox-enabled" data-id="356970" src="http://www.smokingmeatforums.com/content/type/61/id/356970/width/500/height/1000/flags/LL" data-type="61" style="height: 667px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/356971/"><img alt="" class="lightbox-enabled" data-id="356971" src="http://www.smokingmeatforums.com/content/type/61/id/356971/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Snuck a piece of my wifes apple pie for breakfast!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/356972/"><img alt="" class="lightbox-enabled" data-id="356972" src="http://www.smokingmeatforums.com/content/type/61/id/356972/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
<div id="yui_3_10_0_1_1424875829158_898">
Enjoy!!!!</div>
</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-15395045026422640222015-02-25T06:48:00.000-08:002015-02-25T06:49:11.090-08:00Home made is the only way to make a tuna Melt! <div class="shazam wiki_markup " id="content_1321978">
<div id="yui_3_10_0_1_1424875576271_589">
1. Home canned Albacore or smoked Albacore tuna</div>
2. Tillamook Cheese or Smoked Tillamook cheese of choice<br />
3. Homemade bread 1/2"-9/16" thick slices. I used Rollers Amish bread for this sandwich<br />
4. Butter<br />
5. Cast Iron Skillet<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375857/"><img alt="" class="lightbox-enabled" data-id="375857" src="http://www.smokingmeatforums.com/content/type/61/id/375857/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
I went with plain old Tillamook cheddar and non-smoked home canned Albacore.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375858/"><img alt="" class="lightbox-enabled" data-id="375858" src="http://www.smokingmeatforums.com/content/type/61/id/375858/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Just so I don't get in trouble here is the smoked element of the meal. Served on our smoking drinking party plate.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375859/"><img alt="" class="lightbox-enabled" data-id="375859" src="http://www.smokingmeatforums.com/content/type/61/id/375859/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Get a good glob of butter melting in the Cast iron over medium heat (low medium)<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375861/"><img alt="" class="lightbox-enabled" data-id="375861" src="http://www.smokingmeatforums.com/content/type/61/id/375861/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Here i must say that I used a few more than the "5" things listed
above. I added pickles, dill, garlic powder, celery seed. and a bit of
dry mustard. No Mayo, no squeezable mustard.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375862/"><img alt="" class="lightbox-enabled" data-id="375862" src="http://www.smokingmeatforums.com/content/type/61/id/375862/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Here's the process. Bread, Cheese, Tuna, Cheese, Bread. Into the pan<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375878/"><img alt="" class="lightbox-enabled" data-id="375878" src="http://www.smokingmeatforums.com/content/type/61/id/375878/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375881/"><img alt="" class="lightbox-enabled" data-id="375881" src="http://www.smokingmeatforums.com/content/type/61/id/375881/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Put the Sandwee in the pan. Give it a quick swirl in the butter and
flip immediately. Cover with lid and wait. Since this is low heat it
takes a while 5-8 minutes per side depending on your stove. Keep
checking the bread.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375882/"><img alt="" class="lightbox-enabled" data-id="375882" src="http://www.smokingmeatforums.com/content/type/61/id/375882/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
When it looks like this on one side its time to flip. When it looks like this on both sides its time to Eat!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375884/"><img alt="" class="lightbox-enabled" data-id="375884" src="http://www.smokingmeatforums.com/content/type/61/id/375884/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
<div id="yui_3_10_0_1_1424875576271_714">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/375885/" id="yui_3_10_0_1_1424875576271_713"><img alt="" class="lightbox-enabled" data-id="375885" src="http://www.smokingmeatforums.com/content/type/61/id/375885/width/500/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1424875576271_712" style="height: 500px; width: 500px;" /></a></div>
<br />
ENJOY!!!!</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-32239445853920344842015-01-05T06:49:00.000-08:002015-01-05T06:49:46.243-08:00Hamma Lamma Blamma!!! Double smoked ham and cheesy goodness!!!<div class="shazam wiki_markup " id="content_1292118">
<div id="yui_3_10_0_1_1420469234650_705">
I
had a ham hanging out in the freezer that I picked up around Christmas
on sale. Hickory smoked "half ham" Decided that a double smoked ham was
in order . The weather was perfect f or cold smoking so I thew it in the
GOSM with the 12" AMNTS loaded with apple wood. I cold smoked the ham
for 3 hours, then I turned the heat on to get the meat warmed up. I also
added a glaze for the last 45 minutes. Total smoke time 5 hours. Cant
have ham without old rotten taters so I whipped up a batch of Old Bay Au
Gratin Taters. So how about some photos!</div>
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364913/"><img alt="" class="lightbox-enabled" data-id="364913" src="http://www.smokingmeatforums.com/content/type/61/id/364913/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Start of the cold smoke. I ran the AMNTS right in the GOSM, for the
full smoke effect. While the ham was cold smoking I prepped the Au
Gratin tatters. I peel them and soak them in ice water, then slice them
about 1/8" thick and then soak the slices in ice water. I change out the
water a few times.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364914/"><img alt="" class="lightbox-enabled" data-id="364914" src="http://www.smokingmeatforums.com/content/type/61/id/364914/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
While the taters were soaking I sauteed up a leek and some minced garlic. This gets added to the cheese sauce.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364915/"><img alt="" class="lightbox-enabled" data-id="364915" src="http://www.smokingmeatforums.com/content/type/61/id/364915/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Leeks and garlic sauteed in olive oil with salt and pepper<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364916/"><img alt="" class="lightbox-enabled" data-id="364916" src="http://www.smokingmeatforums.com/content/type/61/id/364916/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Simple cheese sauce with sauteed leeks and garlic added. I like my
taters super cheesy and super creamy so I make a big batch of sauce.
This is for 8 sliced taters.<br />
<br />
6 tbsp melted butter<br />
6 tbsp flour<br />
3 cup milk<br />
4 cups grated Tillamook cheddar<br />
grated Parmesan (enough to coat each layer<br />
Cracked black pepper and old Bay seasoning to taste. I like lots of flavor so I add a bunch of Old Bay<br />
<br />
Melt butter. Over medium heat whisk in flour to create a rue. Once
the rue is golden brown whisk in milk. Increase heat to medium high
continue to whisk until the sauce thickens and is bubbly. Whisk in
cheese one cup at a time. Remove from heat add sauteed leeks and garlic.<br />
<br />
Grease up a casserole dish (I used Pam). Spoon enough sauce to coat
the bottom of the dish, then add a layer of tater slices. Top that with
Parmesan cheese, add a layer of sauce and repeat until you run out of
taters and sauce. Top layer should be sauce, then dust that with
Parmesan and Old Bay Seasoning.<br />
<br />
Place in 350° oven for 1- 1 1/2 hours. Mine always take longer
because I have more taters. Its a good idea to place the casserole on a
foil lined cookie sheet, or if you forget, place one on the rack below.
This thing will get gooey drippy goodness everywhere!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364919/"><img alt="" class="lightbox-enabled" data-id="364919" src="http://www.smokingmeatforums.com/content/type/61/id/364919/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Ready for the oven!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364920/"><img alt="" class="lightbox-enabled" data-id="364920" src="http://www.smokingmeatforums.com/content/type/61/id/364920/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Better get a pan under there!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364927/"><img alt="" class="lightbox-enabled" data-id="364927" src="http://www.smokingmeatforums.com/content/type/61/id/364927/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Check out the yummy cheese crackers below!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364936/"><img alt="" class="lightbox-enabled" data-id="364936" src="http://www.smokingmeatforums.com/content/type/61/id/364936/width/651/height/1000/flags/LL" data-type="61" style="height: 651px; width: 651px;" /></a><br />
<br />
Oh Cheesy Goodness!!!!<br />
<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364928/"><img alt="" class="lightbox-enabled" data-id="364928" src="http://www.smokingmeatforums.com/content/type/61/id/364928/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364929/"><img alt="" class="lightbox-enabled" data-id="364929" src="http://www.smokingmeatforums.com/content/type/61/id/364929/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Steamed asparagus is always good with Ham and cheesy goodness taters!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364930/"><img alt="" class="lightbox-enabled" data-id="364930" src="http://www.smokingmeatforums.com/content/type/61/id/364930/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364931/"><img alt="" class="lightbox-enabled" data-id="364931" src="http://www.smokingmeatforums.com/content/type/61/id/364931/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a><br />
<br />
Okay lets talk glaze. Used the Hood-Crest spiced peach fruit spread
mixed with half a large can of crushed pineapple. Added red chili pepper
flakes, tablespoon and a table spoon of chipotle powder. The spice part
of the peach spread is like what you'd find in applesauce. The added
heat complimented the sweet perfectly. I simmered this until is was
reduced by half. I out this on the ham for the last 45 minutes of the
smoke.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364933/"><img alt="" class="lightbox-enabled" data-id="364933" src="http://www.smokingmeatforums.com/content/type/61/id/364933/width/675/height/1000/flags/LL" data-type="61" style="height: 675px; width: 675px;" /></a><br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364934/"><img alt="" class="lightbox-enabled" data-id="364934" src="http://www.smokingmeatforums.com/content/type/61/id/364934/width/675/height/1000/flags/LL" data-type="61" style="height: 675px; width: 675px;" /></a><br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/364935/"><img alt="" class="lightbox-enabled" data-id="364935" src="http://www.smokingmeatforums.com/content/type/61/id/364935/width/673/height/1000/flags/LL" data-type="61" style="height: 673px; width: 673px;" /></a><br />
<br />
<div id="yui_3_10_0_1_1420469234650_709">
Enjoy!!!</div>
</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-44304173522919049662014-12-29T09:21:00.001-08:002015-08-06T07:09:54.459-07:00Seven Bone in the Ogalala Cream Can!Drinks Dinner Desert!<br />
<br />
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.<br />
<br />
<img alt="88e296935185b3e053642f35e1fceda8.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/88e296935185b3e053642f35e1fceda8.jpg" /><br />
<br />
Ten Barrel Brewery Pub Beer for the drinks!<br />
<br />
<img alt="fb24e396a5340ab2daf56d3343964076.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/fb24e396a5340ab2daf56d3343964076.jpg" /><br />
<br />
<img alt="53b0c46d4ff9f2d5d3b5339c434724f7.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/53b0c46d4ff9f2d5d3b5339c434724f7.jpg" /><br />
<br />
<img alt="0451798d9ef00abda2bcd36858cc7d8d.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/0451798d9ef00abda2bcd36858cc7d8d.jpg" /><br />
<br />
Bit more of this for the Can!<br />
<br />
<img alt="228c7950a8f3e07d698d01f8e716bdca.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/228c7950a8f3e07d698d01f8e716bdca.jpg" /><br />
<br />
<img alt="7c7fa9b6fa29c7a3769b2865e796e8be.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/7c7fa9b6fa29c7a3769b2865e796e8be.jpg" /><br />
<br />
<img alt="062c52d0fb6e7d182abc0b2a0b4299fd.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/062c52d0fb6e7d182abc0b2a0b4299fd.jpg" /><br />
<br />
<img alt="69697b06edebfc2925f4937f3799bbd6.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/69697b06edebfc2925f4937f3799bbd6.jpg" /><br />
<br />
<img alt="3805f0050eb0d4e7906524392f5bc8ce.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/3805f0050eb0d4e7906524392f5bc8ce.jpg" id="yui_3_10_0_1_1419873553714_997" /><br />
<br />
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.<br />
<br />
<img alt="7a33de68ff023e5218e9ade98640da27.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/7a33de68ff023e5218e9ade98640da27.jpg" /><br />
<br />
<img alt="274b7a7f69229a73cee8f9d3d12e673c.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/274b7a7f69229a73cee8f9d3d12e673c.jpg" /><br />
<br />
Honey Crisp Apples<br />
<br />
<img alt="efcc48cb8fb80a099a3ac0db55ed772f.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/efcc48cb8fb80a099a3ac0db55ed772f.jpg" /><br />
<br />
<img alt="044597962102561b20d68a41f6db7482.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/044597962102561b20d68a41f6db7482.jpg" /><br />
<br />
<img alt="b9ca0424cd655fd0778dfce41f025e40.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/b9ca0424cd655fd0778dfce41f025e40.jpg" /><br />
<br />
<img alt="b93d93178c2fae137385b06e9364e40a.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/b93d93178c2fae137385b06e9364e40a.jpg" /><br />
<br />
<img alt="038fc46c9d00af869b3a0b747c077a38.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/038fc46c9d00af869b3a0b747c077a38.jpg" /><br />
<br />
<img alt="8b1ab65beaba31fb51d15ff1b59a458c.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/10/12/8b1ab65beaba31fb51d15ff1b59a458c.jpg" id="yui_3_10_0_1_1419873553714_1012" /><br />
<br />
<br />
Smoke away!!!Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-73580541367452247412014-12-23T09:14:00.000-08:002014-12-23T09:14:01.122-08:00Smoked Fish Trifecta!Getting the holiday gift baskets prepped. Smokin Salmon, rockfish, and tuna bellies.<br /><br />
Will take the rockfish to a jerky texture.<br /><br /><img alt="7cc9043101c3fdabeee434c60c876bc1.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/11/28/7cc9043101c3fdabeee434c60c876bc1.jpg" /><br /><br /><img alt="8040530fb25895a900e4cd9249603b20.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/11/28/8040530fb25895a900e4cd9249603b20.jpg" /><br /><br /><img alt="653570f48d4211554da2f2eb9b871614.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/11/28/653570f48d4211554da2f2eb9b871614.jpg" /><br /><br />
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.<br />
<br />
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.<br /><br /><img alt="d0b2c4b39315e4617b5517c2e81bf0f3.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/11/29/d0b2c4b39315e4617b5517c2e81bf0f3.jpg" /><br /><br />
Smoker temp<br /><br /><img alt="34ef372aaab2de976b930871c3baa69e.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/11/29/34ef372aaab2de976b930871c3baa69e.jpg" /><br /><br /><img alt="07771de856c50eb31398d8c9f15dca31.jpg" class="bbcode_img" id="yui_3_10_0_1_1419353849021_1022" src="http://tapatalk.imageshack.com/v2/14/11/29/07771de856c50eb31398d8c9f15dca31.jpg" /><br /><br /><br />
Should be able to start the smoke in a hour or so. Pellicle is just about there.<br />
<br />
Into the fire and the smoke!<br />
<br />
<img alt="33af859bdae5f08dedf71c37504c0442.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/11/29/33af859bdae5f08dedf71c37504c0442.jpg" /><br /><br />
Salmon done!<br /><br /><img alt="3a0e0304baff01448e1d41fea4bdc809.jpg" class="bbcode_img" src="http://tapatalk.imageshack.com/v2/14/11/29/3a0e0304baff01448e1d41fea4bdc809.jpg" /><br /><br />
Tuna bellies done!<br /><br />
Rockfish still Smokin!<br /><br /><br />
The tuna bellies smelled so strong while smoking, but are mild and my new favorite smoked fish! Freaking awesome!!!!!<br /><br /><br />
Smoke away!!!Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-21128735607110778622014-09-05T12:58:00.002-07:002014-09-05T12:58:32.765-07:00Ogallala Cream can RoastWith 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. <br />
<br />
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. <br />
<br />
In the pot sliced onion, 8 mashed garlic cloves, celery, carrots, and new taters. <br />
<br />
Roast goes in on top. Once steam is popping out the lid 1 hour to fork tender dinner!!!<br />
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[IMG]http://tapatalk.imageshack.com/v2/14/09/04/a0fa1bf1fe06780ffc5437b3c6eb5eea.jpg[/IMG]<br />
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[IMG]http://tapatalk.imageshack.com/v2/14/09/04/8460ed9d9b4badf33cda7561e6ae93fa.jpg[/IMG]<br />
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[IMG]http://tapatalk.imageshack.com/v2/14/09/04/b313a91aeb99161641296b119068a42e.jpg[/IMG]<br />
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Smoke away!!!Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-7943866924619210952014-07-21T12:19:00.002-07:002014-07-21T12:19:45.834-07:00Dungeness Egg MuffinsQuite sometime ago I posted my buffalo chicken egg muffins. Same<br />
Recipe here except replace the chicken with crab. These are super simple if you can beat eggs you can make this dish.<br /><br />
You will need parchment paper or parchment baking cups. You will want to spray the paper cups with cooking spray.<br /><br />
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.<br /><br />
If your not into crab use cooked bacon, cooked breakfast sausage, cooked buffalo chicken.<br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328412/"><img alt="" class="lightbox-enabled" data-id="328412" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328412/width/200/height/400/flags/LL" style="height: 150px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328413/"><img alt="" class="lightbox-enabled" data-id="328413" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328413/width/200/height/400/flags/LL" style="height: 150px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328414/"><img alt="" class="lightbox-enabled" data-id="328414" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328414/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br />
7 large eggs is perfect for 1/2 dozen muffins. Season with salt and pepper. Add chives, crab, and cheese, beat together.<br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328415/"><img alt="" class="lightbox-enabled" data-id="328415" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328415/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328416/"><img alt="" class="lightbox-enabled" data-id="328416" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328416/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328417/"><img alt="" class="lightbox-enabled" data-id="328417" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328417/width/200/height/400/flags/LL" style="height: 150px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328418/"><img alt="" class="lightbox-enabled" data-id="328418" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328418/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328419/"><img alt="" class="lightbox-enabled" data-id="328419" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/328419/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/328420/" id="yui_3_10_0_1_1405970287986_896"><img alt="" class="lightbox-enabled" data-id="328420" data-type="61" id="yui_3_10_0_1_1405970287986_895" src="http://www.smokingmeatforums.com/content/type/61/id/328420/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br />
ENJOY!!!!Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-59698031872083464522014-02-03T06:24:00.000-08:002014-02-03T06:32:23.486-08:00Amped up smoked injected hot wings! <div id="yui_3_10_0_1_1391437212111_790" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288103/width/500/height/1000" id="yui_3_10_0_1_1391437212111_789"><img alt="" class="lightbox-enabled" data-id="288103" src="http://www.smokingmeatforums.com/content/type/61/id/288103/width/500/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1391437212111_788" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288104/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="288104" src="http://www.smokingmeatforums.com/content/type/61/id/288104/width/500/height/1000/flags/LL" data-type="61" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Injected and ready to rest!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288105/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="288105" src="http://www.smokingmeatforums.com/content/type/61/id/288105/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288106/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="288106" src="http://www.smokingmeatforums.com/content/type/61/id/288106/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Had ABT's for breakfast! I mean why not its Super Bowl Sunday!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288107/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="288107" src="http://www.smokingmeatforums.com/content/type/61/id/288107/width/500/height/1000/flags/LL" data-type="61" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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°</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288108/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="288108" src="http://www.smokingmeatforums.com/content/type/61/id/288108/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
These turned out fantastic! Adding the Blue Cheese into the injection was AWESOME!!!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288109/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="288109" src="http://www.smokingmeatforums.com/content/type/61/id/288109/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/288110/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="288110" src="http://www.smokingmeatforums.com/content/type/61/id/288110/width/678/height/1000/flags/LL" data-type="61" style="height: 678px; width: 678px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: 18px;">Enjoy!!!!</span></div>
<br />
<br />
<div id="yui_3_10_0_1_1391437212111_787" style="text-align: center;">
<br /></div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-7690802083440130252014-01-30T06:47:00.000-08:002015-08-06T07:10:09.954-07:00Just some Smoked injected Wangs!<div id="yui_3_10_0_1_1391093068496_1126">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206083/" id="user_yui_3_7_3_1_1362750115261_1137"><img alt="" class="lightbox-enabled" data-id="206083" src="http://www.smokingmeatforums.com/content/type/61/id/206083/width/500/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1391093068496_1125" style="height: 335px; width: 500px;" /></a></div>
<br />
Put 4 packs in the freezer and held out two for the weekend, 12 wings per pack, Not very big though...<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206084/" id="user_yui_3_7_3_1_1362750115261_1586"><img alt="" class="lightbox-enabled" data-id="206084" src="http://www.smokingmeatforums.com/content/type/61/id/206084/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Pretty typical price for here.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206086/" id="user_yui_3_7_3_1_1362750115261_2065"><img alt="" class="lightbox-enabled" data-id="206086" src="http://www.smokingmeatforums.com/content/type/61/id/206086/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Franks hot sauce, waiting for the creole butter<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206087/" id="user_yui_3_7_3_1_1362750115261_2513"><img alt="" class="lightbox-enabled" data-id="206087" src="http://www.smokingmeatforums.com/content/type/61/id/206087/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Injected and marinated over night. Dusted with Chipotle, garlic, mustard, cayenne, paprika, salt and pepper<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206088/" id="user_yui_3_7_3_1_1362750115261_3016"><img alt="" class="lightbox-enabled" data-id="206088" src="http://www.smokingmeatforums.com/content/type/61/id/206088/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Pre-smoke Bear view!<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206089/" id="user_yui_3_7_3_1_1362750115261_3468"><img alt="" class="lightbox-enabled" data-id="206089" src="http://www.smokingmeatforums.com/content/type/61/id/206089/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
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Into the fire. Kingsford briquettes, apple wood. 275*-285*. Both racks full!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206090/" id="user_yui_3_7_3_1_1362750115261_3930"><img alt="" class="lightbox-enabled" data-id="206090" src="http://www.smokingmeatforums.com/content/type/61/id/206090/width/500/height/1000/flags/LL" data-type="61" style="height: 747px; width: 500px;" /></a><br />
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Out of the fire<br />
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/206091/" id="user_yui_3_7_3_1_1362750115261_4387"><img alt="" class="lightbox-enabled" data-id="206091" src="http://www.smokingmeatforums.com/content/type/61/id/206091/width/500/height/1000/flags/LL" data-type="61" style="height: 335px; width: 500px;" /></a><br />
<br />
Wangs!!!!!Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-22735568302600364652014-01-15T06:40:00.000-08:002014-01-15T06:40:08.562-08:00Comfort food! I made this with beef, because that is what I had for leftovers, one
could certainly use chicken or turkey, just adjust the broth type
accordingly. If planned right this can be made as a one pot meal and I
have done this camping many times. Just remember to boil and drain your
taters first. Then move forward with the rest of the cook. I was baking
bread in the DO, so I used a CI pan instead for this cook.<br />
<br />
<div id="yui_3_10_0_1_1389796694770_783" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284042/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284042" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284042/width/500/height/1000/flags/LL" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Put whatever veggies you have into the
mix. I had frozen corn, fresh carrots, celery, chopped onion, minces
garlic, and not pictured frozen diced zucchini from our garden.</div>
<div style="text-align: center;">
Boil the taters in seasoned water. We like our mashed taters skin on so we don't peel them. Why waste the best part!</div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1389796694770_790" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284047/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284047" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284047/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Over medium heat saute the onion, carrot,
and celery in olive or grape seed oil until they have softened. Make
sure and season with salt and pepper. Add the minced garlic and saute
for a few more minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284048/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284048" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284048/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
De-glaze the pan with a good smokey porter
or stout. I used about half the bottle for the pan and the other half I
used for myself!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284049/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284049" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284049/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
While all the other stuff is boiling and
sauteing prep the meat for the pie. I prefer mine to be about 1/2"-3/4"
cubes. I used the leftover beef from my <a href="http://www.smokingmeatforums.com/t/156098/wheres-the-beef">"Where's the Beef" smoke</a>.</div>
<div style="text-align: center;">
<a href="http://www.smokingmeatforums.com/t/156098/wheres-the-beef">http://www.smokingmeatforums.com/t/156098/wheres-the-beef</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284050/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284050" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284050/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the cubed beef and frozen veggies to
the pot. You also want to add enough broth at this time to almost cover
everything in the pot. I had left over Smokey Au Jus from the other
night so I used that. You could use beef broth, or V-8, or Spicy V-8. If
making chicken version use chicken broth. Let this all simmer together
for 15-20 minutes or until the broth starts t thicken. If it is still to
thin add corn starch (mixed in water) a tablespoon at a time and
continue to simmer until you get the desired consistency. Once you get
where you want, top with mashed taters. Drizzle or brush butter onto the
taters and put the lid on the DO and set the coals for 400°-425° for
20-25 min. or until taters are golden brown. I used the oven since I
wasn't doing the DO thing. If using the DO in the oven, don't cover.</div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284055/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284055" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284055/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284056/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284056" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284056/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284052/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284052" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284052/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
To bad I didn't have any bacon fat to add to the mix!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284053/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="284053" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/284053/width/500/height/1000/flags/LL" style="height: 667px; width: 500px;" /></a></div>
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There it is out of the oven ad ready for the plate.</div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1389796694770_806" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/284054/width/500/height/1000" id="yui_3_10_0_1_1389796694770_805"><img alt="" class="lightbox-enabled" data-id="284054" data-type="61" id="yui_3_10_0_1_1389796694770_804" src="http://www.smokingmeatforums.com/content/type/61/id/284054/width/682/height/1000/flags/LL" style="height: 909px; width: 682px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1389796694770_800" style="text-align: center;">
ENJOY!!!!</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-71067386853981254822014-01-02T06:48:00.002-08:002014-01-02T06:48:30.477-08:00Huli Huli Chicken<div id="yui_3_10_0_1_1388673996070_1037" style="text-align: center;">
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<div id="yui_3_10_0_1_1388673996070_1037" style="text-align: center;">
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/280837/width/500/height/1000" id="yui_3_10_0_1_1388673996070_1036"><img alt="" class="lightbox-enabled" data-id="280837" data-type="61" id="yui_3_10_0_1_1388673996070_1035" src="http://www.smokingmeatforums.com/content/type/61/id/280837/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/280838/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="280838" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/280838/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/280839/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="280839" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/280839/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/280840/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="280840" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/280840/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
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<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/280841/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="280841" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/280841/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/280842/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="280842" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/280842/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1388673996070_1022" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/280843/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="280843" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/280843/width/741/height/1000/flags/LL" style="height: 741px; width: 741px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1388673996070_1034" style="text-align: center;">
ENJOY!!!</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-77463509230676587012013-12-19T06:40:00.002-08:002013-12-19T06:43:06.151-08:00A little steak a little snow a little smokerNothing 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.<br />
<br />
<br />
<div align="center">
<a href="http://www.smokingmeatforums.com/content/type/61/id/276838/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276838/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
<div align="center">
<br />
Swimming in Worcestershire for a few hours.<br />
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<div align="center">
<a href="http://www.smokingmeatforums.com/content/type/61/id/276839/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276839/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
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Prepping the mini, just starting to snow!<br />
<br /></div>
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<a href="http://www.smokingmeatforums.com/content/type/61/id/276840/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276840/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
<div align="center">
<br />
The BBQ guard pig doing his job.<br />
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<a href="http://www.smokingmeatforums.com/content/type/61/id/276841/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276841/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
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<br />
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!<br />
<br /></div>
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<a href="http://www.smokingmeatforums.com/content/type/61/id/276842/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276842/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
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<a href="http://www.smokingmeatforums.com/content/type/61/id/276843/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276843/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
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<a href="http://www.smokingmeatforums.com/content/type/61/id/276844/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276844/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
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<a href="http://www.smokingmeatforums.com/content/type/61/id/276846/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276846/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
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<a href="http://www.smokingmeatforums.com/content/type/61/id/276845/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/276845/width/652/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
ENJOY!!!Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-26102189602708599842013-12-17T06:58:00.000-08:002014-08-06T10:18:33.946-07:00Buffalo Chicken Egg Muffins<div class="shazam wiki_markup " id="content_1106216">
Watch out McDonald's there's a chicken in the house!! So the other day I smoked the <span style="text-decoration: underline;"><i><b><a href="http://www.smokingmeatforums.com/t/154228/smokin-hot-spatchy"><span style="color: red;">Smokin Hot Spatchy</span></a></b></i></span>
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 <i><b><span style="color: red;">HEAT</span></b></i>
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!<br />
<br />
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)<br />
<br />
Pre-heat oven to 425°<br />
<br />
6 eggs<br />
1 pound pre-cooked buffalo chicken (<a href="http://www.smokingmeatforums.com/t/154228/smokin-hot-spatchy">http://www.smokingmeatforums.com/t/154228/smokin-hot-spatchy</a> ) or crumbled bacon, finely diced ham, crumbled breakfast sausage)<br />
2 green onions or shallots diced<br />
1 Jalapeno finely diced<br />
i clove garlic finely diced<br />
Salt and pepper to taste<br />
Chipotle pepper as garnish on top<br />
Several table spoons of hot sauce<br />
<br />
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.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276406/width/350/height/700"><img alt="" class="lightbox-enabled" data-id="276406" src="http://www.smokingmeatforums.com/content/type/61/id/276406/width/350/height/700/flags/LL" data-type="61" style="height: 467px; width: 350px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276407/width/350/height/700"><img alt="" class="lightbox-enabled" data-id="276407" src="http://www.smokingmeatforums.com/content/type/61/id/276407/width/350/height/700/flags/LL" data-type="61" style="height: 467px; width: 350px;" /></a><br />
<br />
<br />
<br />
Whisk eggs, onion, jalapeno, 2 tablespoons hot sauce, salt and pepper together in a bowl.<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276408/width/350/height/700"><img alt="" class="lightbox-enabled" data-id="276408" src="http://www.smokingmeatforums.com/content/type/61/id/276408/width/350/height/700/flags/LL" data-type="61" style="height: 350px; width: 350px;" /></a><br />
<br />
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).<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276409/width/350/height/700"><img alt="" class="lightbox-enabled" data-id="276409" src="http://www.smokingmeatforums.com/content/type/61/id/276409/width/350/height/700/flags/LL" data-type="61" style="height: 350px; width: 350px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276410/width/350/height/700"><img alt="" class="lightbox-enabled" data-id="276410" src="http://www.smokingmeatforums.com/content/type/61/id/276410/width/350/height/700/flags/LL" data-type="61" style="height: 350px; width: 350px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276411/width/350/height/700"><img alt="" class="lightbox-enabled" data-id="276411" src="http://www.smokingmeatforums.com/content/type/61/id/276411/width/350/height/700/flags/LL" data-type="61" style="height: 350px; width: 350px;" /></a><br />
Half
full
totally
full
Garnished and ready for the oven<br />
<br />
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276414/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="276414" src="http://www.smokingmeatforums.com/content/type/61/id/276414/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Fresh out of the oven!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276415/width/500/height/1000"><img alt="" class="lightbox-enabled" data-id="276415" src="http://www.smokingmeatforums.com/content/type/61/id/276415/width/500/height/1000/flags/LL" data-type="61" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Yumm!!!!</div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1387292013307_791" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/276416/width/500/height/1000" id="yui_3_10_0_1_1387292013307_790"><img alt="" class="lightbox-enabled" data-id="276416" src="http://www.smokingmeatforums.com/content/type/61/id/276416/width/500/height/1000/flags/LL" data-type="61" id="yui_3_10_0_1_1387292013307_789" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1387292013307_782" style="text-align: center;">
Enjoy!!!!</div>
</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-81188712961883084332013-12-13T06:52:00.002-08:002013-12-13T06:53:23.979-08:00Smoked Zesty PretzelsI 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:<br />
<br />
1 1 pound bag of pretzels<br />
1 package of dry ranch dressing<br />
1 package of dry Italian dressing<br />
1 1/2 tsp of cayenne powder (use more if you like)<br />
1 1/2 tsp of garlic powder<br />
1 1'2 tsp of Lemon pepper<br />
3/4 cup olive oil.<br />
Mix well<br />
Try before smoking and add more as needed<br />
<br />
I did a double batch, two one pound bags. To the second batch I added a couple teaspoon of ground mustard.<br />
<br />
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!<br />
<br />
<br />
<div align="center">
<a href="http://www.smokingmeatforums.com/content/type/61/id/275404/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/275404/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
<div align="center">
Firing up the AMNTS</div>
<div align="center">
<a href="http://www.smokingmeatforums.com/content/type/61/id/275405/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/275405/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
<div align="center">
Burn Baby Burn!</div>
<div align="center">
<a href="http://www.smokingmeatforums.com/content/type/61/id/275406/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/275406/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
<div align="center">
<a href="http://www.smokingmeatforums.com/content/type/61/id/275407/width/500/height/1000" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/275407/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a></div>
<div align="center">
ENJOY!!!!</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-80305551401932409952013-12-11T06:41:00.003-08:002013-12-11T06:43:39.296-08:00Roast Beast Sandwee!!! The other day I fired up the <b><span style="text-decoration: underline;"><a href="http://www.smokingmeatforums.com/t/153809/cold-snow-and-a-bottom-round-in-the-mini"><span style="color: blue;">Mini-WSM and cooked up a really nice bottom round roast</span></a></span></b>. Last night I shaved off some pieces for a deluxe dip Sandwee. I also smoked up some Au Jus when I smoked the roast.<br />
<br />
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275188/"><img alt="" class="lightbox-enabled" data-id="275188" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275188/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Paper thin or as close as I can get to it with out a slicer!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275189/"><img alt="" class="lightbox-enabled" data-id="275189" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275189/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Into the pot, cover Au Jus, cover and slowly heat.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275190/"><img alt="" class="lightbox-enabled" data-id="275190" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275190/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275191/"><img alt="" class="lightbox-enabled" data-id="275191" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275191/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275192/"><img alt="" class="lightbox-enabled" data-id="275192" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275192/width/500/height/1000/flags/LL" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Toasted up a Hoagie, grinder, or Sandwee roll. Spread garlic butter place face down in hot cast iron pan.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275193/"><img alt="" class="lightbox-enabled" data-id="275193" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275193/width/500/height/1000/flags/LL" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pile on the steamed meat</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275194/"><img alt="" class="lightbox-enabled" data-id="275194" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275194/width/500/height/1000/flags/LL" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add Cheesus and Au Jus!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275195/"><img alt="" class="lightbox-enabled" data-id="275195" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275195/width/500/height/1000/flags/LL" style="height: 667px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
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!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275196/"><img alt="" class="lightbox-enabled" data-id="275196" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275196/width/500/height/1000/flags/LL" style="height: 667px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275197/"><img alt="" class="lightbox-enabled" data-id="275197" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275197/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ummmmmm, Drool!!!!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275198/"><img alt="" class="lightbox-enabled" data-id="275198" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275198/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a> <a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275199/"><img alt="" class="lightbox-enabled" data-id="275199" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/275199/width/500/height/1000/flags/LL" style="height: 500px; width: 500px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1386772836075_801" style="text-align: center;">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/275200/" id="yui_3_10_0_1_1386772836075_800"><img alt="" class="lightbox-enabled" data-id="275200" data-type="61" id="yui_3_10_0_1_1386772836075_799" src="http://www.smokingmeatforums.com/content/type/61/id/275200/width/755/height/1000/flags/LL" style="height: 755px; width: 755px;" /></a></div>
<div style="text-align: center;">
<br /></div>
<div id="yui_3_10_0_1_1386772836075_792" style="text-align: center;">
ENJOY!!!!</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-89445717499765482902013-12-10T09:17:00.000-08:002013-12-10T09:17:35.526-08:00Perfect 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.<br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274587/"><img alt="" class="lightbox-enabled" data-id="274587" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274587/width/200/height/400/flags/LL" style="height: 355px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274590/"><img alt="" class="lightbox-enabled" data-id="274590" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274590/width/200/height/400/flags/LL" style="height: 150px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274591/" id="yui_3_10_0_1_1386695371311_1338"><img alt="" class="lightbox-enabled" data-id="274591" data-type="61" id="yui_3_10_0_1_1386695371311_1337" src="http://www.smokingmeatforums.com/content/type/61/id/274591/width/200/height/400/flags/LL" style="height: 150px; width: 200px;" /></a><br /><br />
Making Smokey Au Jus and roasted veggies too.<br />
<br />
<div class="shazam wiki_markup " id="content_1102464">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274670/"><img alt="" class="lightbox-enabled" data-id="274670" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274670/width/200/height/400/flags/LL" style="height: 355px; width: 200px;" /></a><br /><br />
IGrill performed flawlessly in the single digit weather!<br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274671/"><img alt="" class="lightbox-enabled" data-id="274671" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274671/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br />
As did the Mini-WSM<br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274672/"><img alt="" class="lightbox-enabled" data-id="274672" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274672/width/200/height/400/flags/LL" style="height: 150px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274673/"><img alt="" class="lightbox-enabled" data-id="274673" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274673/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274674/"><img alt="" class="lightbox-enabled" data-id="274674" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274674/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274675/"><img alt="" class="lightbox-enabled" data-id="274675" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274675/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274676/"><img alt="" class="lightbox-enabled" data-id="274676" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274676/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274678/" id="yui_3_10_0_1_1386695371311_1373"><img alt="" class="lightbox-enabled" data-id="274678" data-type="61" id="yui_3_10_0_1_1386695371311_1372" src="http://www.smokingmeatforums.com/content/type/61/id/274678/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a><br /><br /><a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/274679/"><img alt="" class="lightbox-enabled" data-id="274679" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/274679/width/200/height/400/flags/LL" style="height: 200px; width: 200px;" /></a></div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-31240008477209432962013-11-29T09:15:00.000-08:002013-11-29T09:15:42.065-08:00Happy thanksgiving! 6 pound smoked turkey breast, beer bacon, brussels, stuffing and taters, Enjoy!!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7397/11118364495_f801a8ddd9_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://farm8.staticflickr.com/7397/11118364495_f801a8ddd9_b.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BRRRRRR!!!!</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7294/11118528193_f85b43fbb3_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://farm8.staticflickr.com/7294/11118528193_f85b43fbb3_b.jpg" width="640" /> </a></td><td style="text-align: center;"> </td><td style="text-align: center;"> </td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yumm!!!</td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm6.staticflickr.com/5533/11118524533_19e5548d09_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://farm6.staticflickr.com/5533/11118524533_19e5548d09_b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer, Bacon, Brussels</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm6.staticflickr.com/5496/11118516623_83da52061d_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://farm6.staticflickr.com/5496/11118516623_83da52061d_b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh Yeah! </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm4.staticflickr.com/3738/11118510983_5ef38e98be_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://farm4.staticflickr.com/3738/11118510983_5ef38e98be_b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mahogany! </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm4.staticflickr.com/3668/11118398614_991c8db679_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://farm4.staticflickr.com/3668/11118398614_991c8db679_b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Juicy! </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7443/11118365216_0a1e33d4f0_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://farm8.staticflickr.com/7443/11118365216_0a1e33d4f0_b.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ENJOY!!!!</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-31154171768126280292013-11-26T14:15:00.000-08:002013-11-26T14:15:02.800-08:00Sprial Cut double smoked hamSmoked Beans and double smoked ham!<br />
<br />
<div style="text-align: center;">
<img alt="ama4yge3.jpg" class="bbcode_img" id="yui_3_10_0_1_1385503864286_1386" src="http://img.tapatalk.com/d/13/11/25/ama4yge3.jpg" /><br /><br /><img alt="su2e8yvu.jpg" class="bbcode_img" src="http://img.tapatalk.com/d/13/11/25/su2e8yvu.jpg" /><br /><br /><img alt="da5apu9y.jpg" class="bbcode_img" src="http://img.tapatalk.com/d/13/11/25/da5apu9y.jpg" /> </div>
<br />
<div style="text-align: center;">
<img alt="pe5yvera.jpg" class="bbcode_img" id="yui_3_10_0_1_1385503864286_1380" src="http://img.tapatalk.com/d/13/11/25/pe5yvera.jpg" /><br /><br />
Glaze, pineapple juice, peach preserves, Thai chiles.<br /><br /><img alt="umy2e4e4.jpg" class="bbcode_img" src="http://img.tapatalk.com/d/13/11/25/umy2e4e4.jpg" /><br /><br />
Fresh out of the smoker<br /><br /><img alt="y9u4yqev.jpg" class="bbcode_img" src="http://img.tapatalk.com/d/13/11/25/y9u4yqev.jpg" /><br /><br /><img alt="hysyhu2e.jpg" class="bbcode_img" src="http://img.tapatalk.com/d/13/11/25/hysyhu2e.jpg" /><br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="ygehaty2.jpg" class="bbcode_img" src="http://img.tapatalk.com/d/13/11/25/ygehaty2.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td class="tr-caption" style="text-align: center;"> <img alt="ge9uruby.jpg" class="bbcode_img" id="yui_3_10_0_1_1385503864286_1399" src="http://img.tapatalk.com/d/13/11/25/ge9uruby.jpg" /><br /><br /><img alt="2u6ugytu.jpg" class="bbcode_img" id="yui_3_10_0_1_1385503864286_1391" src="http://img.tapatalk.com/d/13/11/25/2u6ugytu.jpg" /></td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td><td class="tr-caption" style="text-align: center;"> </td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-30562862768984901582013-11-21T06:38:00.000-08:002013-11-21T06:38:38.907-08:00Tri 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!!!! <br />
<br />
I decided that I would make Smokey Au Jus after smoking the <a href="http://www.smoked-meat.com/forum/showthread.php?t=31111" target="_blank">Oh Heavenly Tri tip.</a><br />
<br />
I used this recipe from <a href="http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus" target="_blank">Chef JimmyJ</a>.
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.<br />
<br />
<img alt="" border="0" src="http://farm9.staticflickr.com/8560/8704065198_b8d627bd04_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
<br />
<span style="color: #181818;"><span style="font-family: arial;">Smokey Au Jus</span></span><br />
<br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">1- Lg Onion,</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">4-5 Carrots,</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">3-4 Ribs Celery</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">3-4 Peeled Cloves of Garlic</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">THEN add 4-6 Cups Beef Broth,</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">One 12 oz beer<br />
</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">2 Tbs Tomato Paste,</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">1/2tsp Dry Thyme (4-5 sprigs Fresh)</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;">1-2 ea Bayleaf</span></span></span><br />
<span style="color: #181818;"><span style="font-family: arial;"><span style="font-family: arial;"><br />
</span></span></span><br />
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. <br />
<a href="http://www.smokingmeatforums.com/content/type/61/id/215524/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215524/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
Chopped veggies from the Au Jus! Onions, garlic, carrots, and celery.<br />
<br />
<a href="http://www.smokingmeatforums.com/content/type/61/id/215525/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215525/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
Tri-tip diced and ready<br />
<br />
<a href="http://www.smokingmeatforums.com/content/type/61/id/215526/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215526/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
Simmering down the Au Jus with the veggies and Tri-tip.<br />
<br />
<a href="http://www.smokingmeatforums.com/content/type/61/id/215527/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215527/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
Pie filled and topped with taters and brushed with paprika butter.<br />
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<a href="http://www.smokingmeatforums.com/content/type/61/id/215530/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215530/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
Out of the 400* oven, nice and golden brown.<br />
<br />
<a href="http://www.smokingmeatforums.com/content/type/61/id/215531/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215531/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
MMMMM!!! <img alt="" border="0" src="http://files.smokingmeatforums.com/smilies/others/drool.gif" style="cursor: pointer; max-width: 700px;" /><br />
<br />
<a href="http://www.smokingmeatforums.com/content/type/61/id/215533/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215533/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
<img alt="" border="0" src="http://files.smokingmeatforums.com/smilies/others/drool.gif" style="cursor: pointer; max-width: 700px;" /><img alt="" border="0" src="http://files.smokingmeatforums.com/smilies/others/drool.gif" style="cursor: pointer; max-width: 700px;" /><img alt="" border="0" src="http://files.smokingmeatforums.com/smilies/others/drool.gif" style="cursor: pointer; max-width: 700px;" /><br />
<br />
<a href="http://www.smokingmeatforums.com/content/type/61/id/215534/" target="_blank"><img alt="" border="0" src="http://www.smokingmeatforums.com/content/type/61/id/215534/width/500/height/1000/flags/LL" style="cursor: pointer; max-width: 700px;" /></a><br />
<br />
<br />
What can I say, Fantastic! All in one meal!
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-65234829909793337292013-11-20T06:49:00.002-08:002013-11-20T06:49:59.431-08:00PNW Smoked Cheesus Chicken Breast Sandwee<strong>Pacific NorthWest Smoked Cheesus Chicken Breast Sandwee</strong>
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<hr size="1" style="background-color: white; color: white;" />
<div id="post_message_461237">
This is my play on a Philly Cheese steak using Smoked Cheesus, and grilled smoked injected chicken breasts. <br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3712/9253249013_478de03583_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
<br />
Step one inject a mixture of Franks, creole butter and beer into the breasts and let them marinate for a hour or so.<br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3767/9253247763_9caef38566_k.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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<img alt="" border="0" src="http://farm6.staticflickr.com/5491/9256026224_2ccc26311c_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
<br />
Cut up a bunch of jalapenos, mini sweet peppers, onion and garlic<br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3821/9256025160_90ce82590e_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
<br />
Saute with smoked butter on the grill until the onion and peppers are tender<br />
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<img alt="" border="0" src="http://farm6.staticflickr.com/5537/9253227683_48868c9697_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
<br />
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. <br />
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<img alt="" border="0" src="http://farm3.staticflickr.com/2892/9253230669_eab19e0e44_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
<br />
Shaved Smoked Tillamook Pepper Jack!<br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3671/9253232071_e92a9443d9_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
<br />
Grilled garlic buns<br />
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<img alt="" border="0" src="http://farm6.staticflickr.com/5481/9253234239_ae600c23b6_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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Assemble and return to the grill just long enough to get the Cheesus to melt!<br />
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<img alt="" border="0" src="http://farm3.staticflickr.com/2887/9253235297_80f42b9687_k.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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<img alt="" border="0" src="http://farm8.staticflickr.com/7356/9253237573_759ee51a17_k.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3670/9256024112_5c19580b72_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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ENJOY!!!!
</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-87224263593928155992013-11-19T07:20:00.001-08:002013-11-19T07:20:51.571-08:00Which Came first the Smoked Chicken or the Smoked Egg Salad!!!<strong>Which Came first the Smoked Chicken or the Smoked Egg Salad!!!</strong>
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<hr size="1" style="background-color: white; color: white;" />
<div id="post_message_461008">
<img alt="" border="0" src="http://farm8.staticflickr.com/7444/9452308282_182ada0acc_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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12" AMNTS tube smoker with apple and cherry pellets in the DD Mini-WSM<br />
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<img alt="" border="0" src="http://farm6.staticflickr.com/5478/9452305742_2b826d93e0_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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DD (double decker) Mini-WSM ready for the cold smoke<br />
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<img alt="" border="0" src="http://farm3.staticflickr.com/2880/9449527515_ea177e61e0_h.jpg" style="cursor: pointer; max-width: 700px;" /> <br />
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. <br />
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<img alt="" border="0" src="http://farm8.staticflickr.com/7340/9452309846_57801cc86e_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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Seasoned and ready for a few hours of smoke. <br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3681/9452303306_e3cbd3d350_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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Out of the smoker and ready for some sandwee making! <br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3710/9452296168_d562d9a2e7_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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For this batch I am using this mayo, celery seed, garlic, onion, dill, salt, pepper.<br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3722/9452292574_cd77f2cc6f_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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The normal go to is to use Best foods (Hellman's for you right Coasters) and Guldens.<br />
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<img alt="" border="0" src="http://farm6.staticflickr.com/5459/9449502189_17c34a17c8_k.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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<img alt="" border="0" src="http://farm6.staticflickr.com/5485/9449500531_7db48a0d3d_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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WTF??? Blasphemy!!! Not in this House!!! <br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3699/9452282372_fabccb845d_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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<img alt="" border="0" src="http://farm4.staticflickr.com/3796/9449494223_3a47824eac_h.jpg" style="cursor: pointer; max-width: 700px;" /><br />
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I like mine on toasted wheat, a little lettuce, there it is! Smoked Egg Salad Sandwee! <br />
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<img alt="" border="0" src="http://farm8.staticflickr.com/7361/9449490651_4df8643015_h.jpg" style="cursor: pointer; max-width: 700px;" />
</div>
__________________Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0tag:blogger.com,1999:blog-1896217068605617511.post-79933128759599969152013-11-15T06:28:00.000-08:002013-11-15T06:28:16.372-08:00He's gone Loco!!! <div class="shazam wiki_markup " id="content_935016">
<div id="yui_3_10_0_1_1384457384063_977">
For Loco Moco!!!</div>
<div id="yui_3_10_0_1_1384457384063_979">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_981">
A bit of history then on to the smoke!</div>
<div id="yui_3_10_0_1_1384457384063_983">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_755">
Back around 1986 a great little
restaurant opened in Depoe Bay Oregon, Oceans Apart. Frank Napoleon
brought Hawaiian cooking to the Central Oregon coast. </div>
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<div id="yui_3_10_0_1_1384457384063_756">
It was here that I found one of
the best comfort foods ever conceived, Loco Moco. Simply put, egg,
gravy, hamburger, rice. Super simple but so complex in flavor goodness! I
was also introduced to Linguica sausage, Mahi Mahi, and Hawaiian sweet
bread (super good with Frank's secret family recipe chowder on top). His
teriyaki, another guarded family secret, is still the best I've tasted!
Frank has opened a new place 13 miles north in Lincoln City, <a href="http://www.oregoncoasttoday.com/oceans-apart.html" target="_blank">Oceans Apart</a>, and I highly recommend stopping there if you're in the area.</div>
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<div id="yui_3_10_0_1_1384457384063_761">
Back to the smoke... We just
returned from Kauai. One of the only things I wanted to do while there
was have loco moco! Proved to be more difficult than one would think. We
stayed up in Haena which is way up north and disconnected from
everything (just the way we like it!!). In Hanalei there was a mix plate
place that had Loco Moco, but the day we went they weren't open. Island
time, places are not always open when they say they are!! I finally got
some Loco Moco around day 3 or 4 (once again island time, I can't
remember the exact day!!). While going through smoking with drawls, it
hit me Loco Moco fatty!!!</div>
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<div id="user_yui_3_7_3_1_1360643321872_1414">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200785/"><img alt="*" class="lightbox-enabled" data-id="200785" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/200785/width/500/height/1000/flags/LL" style="height: 604px; width: 453px;" /></a></div>
<br />
So there it is Classic Loco Moco. I had this twice from the same
place. This day they had rice, and they had Fire water! The second time I
had it they didn't have rice so they substituted potatoes, and they
were out of fire water!<br />
<br />
There are many variations from the traditional Loco Moco. Linguica, bacon, teriyaki, spam all can be part of the mix.<br />
<br />
So tonight we have a combo Loco Moco fatty featuring linguica, beef, and bacon, and potatoes!<br />
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<div id="yui_3_10_0_1_1384457384063_873">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200786/" id="user_yui_3_7_3_1_1360643321872_1942"><img alt="" class="lightbox-enabled" data-id="200786" data-type="61" id="yui_3_10_0_1_1384457384063_967" src="http://www.smokingmeatforums.com/content/type/61/id/200786/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<div id="yui_3_10_0_1_1384457384063_876">
<br /></div>
The parts.<br />
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<div id="yui_3_10_0_1_1384457384063_877">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200787/" id="user_yui_3_7_3_1_1360643321872_2426"><img alt="" class="lightbox-enabled" data-id="200787" data-type="61" id="yui_3_10_0_1_1384457384063_963" src="http://www.smokingmeatforums.com/content/type/61/id/200787/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
I know nothing about wine and very little about rolling pins <span id="user_yui_3_7_3_1_1360643321872_2901"><img alt="wife.gif" id="user_yui_3_7_3_1_1360643321872_2900" src="http://files.smokingmeatforums.com/smilies/others/wife.gif" /></span><br />
<div id="yui_3_10_0_1_1384457384063_882">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_883">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200788/" id="user_yui_3_7_3_1_1360643321872_3365"><img alt="" class="lightbox-enabled" data-id="200788" data-type="61" id="yui_3_10_0_1_1384457384063_959" src="http://www.smokingmeatforums.com/content/type/61/id/200788/width/500/height/1000/flags/LL" style="height: 747px; width: 500px;" /></a></div>
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<div id="yui_3_10_0_1_1384457384063_884">
So far so good</div>
<div id="yui_3_10_0_1_1384457384063_885">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_886">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200789/" id="user_yui_3_7_3_1_1360643321872_3826"><img alt="" class="lightbox-enabled" data-id="200789" data-type="61" id="yui_3_10_0_1_1384457384063_955" src="http://www.smokingmeatforums.com/content/type/61/id/200789/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<br />
<div id="yui_3_10_0_1_1384457384063_887">
The weave</div>
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<div id="yui_3_10_0_1_1384457384063_888">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200790/" id="user_yui_3_7_3_1_1360643321872_4294"><img alt="" class="lightbox-enabled" data-id="200790" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/200790/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<br />
Linguica in<br />
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<div id="yui_3_10_0_1_1384457384063_889">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200794/" id="user_yui_3_7_3_1_1360643321872_4741"><img alt="" class="lightbox-enabled" data-id="200794" data-type="61" id="yui_3_10_0_1_1384457384063_951" src="http://www.smokingmeatforums.com/content/type/61/id/200794/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<br />
Potatoes check!<br />
<div id="yui_3_10_0_1_1384457384063_890">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_891">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200800/" id="user_yui_3_7_3_1_1360643321872_5214"><img alt="" class="lightbox-enabled" data-id="200800" data-type="61" id="yui_3_10_0_1_1384457384063_948" src="http://www.smokingmeatforums.com/content/type/61/id/200800/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<br />
Rolled an wrapped!<br />
<br />
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200804/" id="user_yui_3_7_3_1_1360643321872_5670"><img alt="" class="lightbox-enabled" data-id="200804" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/200804/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a><br />
<br />
Smoked!!!<br />
<br />
<div id="yui_3_10_0_1_1384457384063_894">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200814/" id="user_yui_3_7_3_1_1360643321872_6141"><img alt="" class="lightbox-enabled" data-id="200814" data-type="61" id="yui_3_10_0_1_1384457384063_943" src="http://www.smokingmeatforums.com/content/type/61/id/200814/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<br />
Sliced!<br />
<div id="yui_3_10_0_1_1384457384063_940">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_895">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200817/" id="user_yui_3_7_3_1_1360643321872_6612"><img alt="" class="lightbox-enabled" data-id="200817" data-type="61" id="yui_3_10_0_1_1384457384063_937" src="http://www.smokingmeatforums.com/content/type/61/id/200817/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<br />
<div id="yui_3_10_0_1_1384457384063_936">
Plating</div>
<div id="yui_3_10_0_1_1384457384063_933">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_896">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200818/" id="user_yui_3_7_3_1_1360643321872_7085"><img alt="" class="lightbox-enabled" data-id="200818" data-type="61" src="http://www.smokingmeatforums.com/content/type/61/id/200818/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<br />
<div id="yui_3_10_0_1_1384457384063_897">
<a class="H-lightbox-open" href="http://www.smokingmeatforums.com/content/type/61/id/200819/" id="user_yui_3_7_3_1_1360643321872_7548"><img alt="" class="lightbox-enabled" data-id="200819" data-type="61" id="yui_3_10_0_1_1384457384063_923" src="http://www.smokingmeatforums.com/content/type/61/id/200819/width/500/height/1000/flags/LL" style="height: 335px; width: 500px;" /></a></div>
<div id="yui_3_10_0_1_1384457384063_922">
<br /></div>
<div id="yui_3_10_0_1_1384457384063_921">
Loco Moco on steroids!!! Loco Smoco!!!</div>
</div>
Casehttp://www.blogger.com/profile/15775734351730914317noreply@blogger.com0