Sprial Cut double smoked ham

Smoked Beans and double smoked ham!

Glaze, pineapple juice, peach preserves, Thai chiles.



Fresh out of the smoker

 

 

 

Tri 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!!!!

I decided that I would make Smokey Au Jus after smoking the Oh Heavenly Tri tip.

I used this recipe from Chef JimmyJ. 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.



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,
One 12 oz beer

2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf


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.


Chopped veggies from the Au Jus! Onions, garlic, carrots, and celery.



Tri-tip diced and ready



Simmering down the Au Jus with the veggies and Tri-tip.



Pie filled and topped with taters and brushed with paprika butter.



Out of the 400* oven, nice and golden brown.



MMMMM!!!








What can I say, Fantastic! All in one meal!

PNW Smoked Cheesus Chicken Breast Sandwee

Pacific NorthWest Smoked Cheesus Chicken Breast Sandwee

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This is my play on a Philly Cheese steak using Smoked Cheesus, and grilled smoked injected chicken breasts.



Step one inject a mixture of Franks, creole butter and beer into the breasts and let them marinate for a hour or so.





Cut up a bunch of jalapenos, mini sweet peppers, onion and garlic



Saute with smoked butter on the grill until the onion and peppers are tender



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.



Shaved Smoked Tillamook Pepper Jack!



Grilled garlic buns



Assemble and return to the grill just long enough to get the Cheesus to melt!







ENJOY!!!!

Which Came first the Smoked Chicken or the Smoked Egg Salad!!!

Which Came first the Smoked Chicken or the Smoked Egg Salad!!!

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12" AMNTS tube smoker with apple and cherry pellets in the DD Mini-WSM



DD (double decker) Mini-WSM ready for the cold smoke


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.



Seasoned and ready for a few hours of smoke.



Out of the smoker and ready for some sandwee making!



For this batch I am using this mayo, celery seed, garlic, onion, dill, salt, pepper.



The normal go to is to use Best foods (Hellman's for you right Coasters) and Guldens.





WTF??? Blasphemy!!! Not in this House!!!





I like mine on toasted wheat, a little lettuce, there it is! Smoked Egg Salad Sandwee!

__________________

He's gone Loco!!!

For Loco Moco!!!

A bit of history then on to the smoke!

Back around 1986 a great little restaurant opened in Depoe Bay Oregon, Oceans Apart. Frank Napoleon brought Hawaiian cooking to the Central Oregon coast. 

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, Oceans Apart, and I highly recommend stopping there if you're in the area.

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!!!

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!

There are many variations from the traditional Loco Moco. Linguica, bacon, teriyaki, spam all can be part of the mix.

So tonight we have a combo Loco Moco fatty featuring linguica, beef, and bacon, and potatoes!

The parts.

I know nothing about wine and very little about rolling pins

So far so good

The weave

Linguica in

Potatoes check!

Rolled an wrapped!



Smoked!!!

Sliced!

Plating

Loco Moco on steroids!!! Loco Smoco!!!