Hamma Lamma Blamma!!! Double smoked ham and cheesy goodness!!!

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!

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.



While the taters were soaking I sauteed up a leek and some minced garlic. This gets added to the cheese sauce.



Leeks and garlic sauteed in olive oil with salt and pepper



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.

6 tbsp melted butter
6 tbsp flour
3 cup milk
4 cups grated Tillamook cheddar
grated Parmesan (enough to coat each layer
Cracked black pepper and old Bay seasoning to taste. I like lots of flavor so I add a bunch of Old Bay

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.

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.

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!



Ready for the oven!



Better get a pan under there!



Check out the yummy cheese crackers below!



Oh Cheesy Goodness!!!!




Steamed asparagus is always good with Ham and cheesy goodness taters!



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.

Enjoy!!!

Smoked Fish Trifecta!

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

Will take the rockfish to a jerky texture.







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

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



Smoker temp






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

Into the fire and the smoke!

 

Salmon done!



Tuna bellies done!

Rockfish still Smokin!


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


Smoke away!!!

Amped up smoked injected hot wings!

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

Injected and ready to rest!

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

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

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

Enjoy!!!!

Just some Smoked injected Wangs!

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



Pretty typical price for here.



Franks hot sauce, waiting for the creole butter



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



Pre-smoke Bear view!



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



Out of the fire



Wangs!!!!!

A little steak a little snow a little smoker

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

Swimming in Worcestershire for a few hours.

Prepping the mini, just starting to snow!

The BBQ guard pig doing his job.

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

ENJOY!!!

Buffalo Chicken Egg Muffins

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

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

Pre-heat oven to 425°

6 eggs
1 pound pre-cooked buffalo chicken (http://www.smokingmeatforums.com/t/154228/smokin-hot-spatchy ) or crumbled bacon, finely diced ham, crumbled breakfast sausage)
2 green onions or shallots diced
1 Jalapeno finely diced
i clove garlic finely diced
Salt and pepper to taste
Chipotle pepper as garnish on top
Several table spoons of hot sauce

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





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



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


Half full                                                                                 totally full                                                                           Garnished and ready for the oven

Fresh out of the oven!

Yumm!!!!

Enjoy!!!!