Craving the Carving

American made pickle press!

American made pickle press!

I used Mr T's Kimchi Recipe, quick, easy, awesome!

http://www.smokingmeatforums.com/t/140989/kimchi-quick-hot-pickled



It's Smokin Good!!!!

The beginnings of tater salad





Note: purple taters cook faster than the other two, so you need to pull them before the others are done.



The players. Pepper, salt, celery seed, garlic (not pictured), paprika, Guldens and Helmann's cousin BF. I normally put pickles in this but I forgot!!! 



Everyone always asks "how much mayo". It varies, enough to get the texture you want. I always start with a bit then add more as needed. Add your mustard first so you don't blow past the texture you want. This batch took approx. 4 large tablespoon fulls of mayo.

SPOG and paprika



YUMM!!!



Crispy!!! 325*-350* to an IT of 165*



Now that's Smokin Good!!!

ENJOY!!!

Campfire Cooking

Full rack of pork ribs

Home Cooked Camp food

Bacon wrapped grilled chicken breast with bacon cheese camp fries

Wrapped and seasoned, salt, pepper, garlic

Grilled

A few extra pieces of bacon for the fries

Taters were cooked in a foil pouch with butter and Lowry's seasoned salt . Finished off in the pan with cheese and bacon

Smoked Tri-tip Shepards pie

For us, Tri-tip always provides lots of leftovers. A good cold weather dinner is Shepard's pie.

For this you need to make a sauce for the filling. I used this recipe with a few tweaks:

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

I wasn't smoking any meat when I did this so I put the trimmed fat from the Tri-tip in the pan. I smoked this in the smoker for two hours.  I reserved the veggies for the pie filling. 

The juices

Reserved veggies for filling

Chopped Tri-tip

Reducing down the filling

Filled pie topped with garlic mashed taters

Nice golden brown top

Yumm!

Serrano Salt Lingcod and Quinoa Pilaf

Super simple Grilled Lingcod with an easy to make pilaf.

For the quinoa pilaf cook your desired amount of quinoa per the instruction. While this is cooking in a pan saute your vegetables. For this particular cook we used garlic, onion, mushrooms, fresh chives, baby squash, and asparagus.  When the quinoa is done combine with the veggies. Add grape tomatoes, and feta cheese just prior to serving.

For the lingcod place the fillet on foil with the edges turned up or in a tin pan. Lightly butter and sprinkle with Serrano Salt (can be purchased at Whole Foods). Place a tablespoon or two of water on the foil. Grill over medium high heat until the fish is opaque and flakes easily. 

Acid Rain Hot Wings

Smokin Hot!!!

Acid rain is my version of fire water. Fire water is a popular condiment from Hawaii.

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 Island friends make theirs in empty condiment squeeze bottles. So here is the single batch recipe:

8-16 fresh Hawaiian Chile peppers sliced (I substituted 16 or so of the dried habaneros)

2 cloves garlic sliced

2 tsp rice vinegar (I substituted plain vinegar)

2 tsp Hawaiian salt ( I substituted kosher and added about a 1/2 tsp more)

2 cups hot, but not boiling water

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.

For the wings I injected the chilled acid rain into them, allowed them to marinate for a couple of hours. Dusted them with chipotle powder, habanero dust, garlic, salt and pepper. I smoked them at 250* for an hour and then grilled them directly on the coals to crisp up the skin. I also did a mild batch that were injected with soy, garlic, and ginger.

Smokin away

Crisping up the skin

The hot ones!!!

The not so hot ones!

Chicken and Pork Satay with Herb garden fresh Asparagus and taters

Marinated in soy, ginger, garlic, salt and pepper

Indirect slow smoked for 30 minutes @ 225* with apple and cherry wood. Then direct grilled over hardwood lump charcoal.

Asparagus and potatoes cooked with butter, dill, garlic, salt and pepper in foil over hot coals during the slow smoke.