With kids back in school I don't have much time for long smokes on the weekdays. I do have a bit of time to do a cold smoke, them a fast cook. We all know that doesn't produce fork tender roast when using a Chuck or seven bone roast.
But using my Ogallala milk can does! Cold smoked the seven bone with cherry and pecan for 45mins. Marinating now in Worchestershire and Guinness. All the liquid will get dumped in the pot. Normally is sear this guy but I'm not going to it will get a rub of sea salt and CBP.
In the pot sliced onion, 8 mashed garlic cloves, celery, carrots, and new taters.
Roast goes in on top. Once steam is popping out the lid 1 hour to fork tender dinner!!!
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Smoke away!!!
Friday, September 5, 2014
Monday, July 21, 2014
Dungeness Egg Muffins
Quite sometime ago I posted my buffalo chicken egg muffins. Same
Recipe here except replace the chicken with crab. These are super simple if you can beat eggs you can make this dish.
You will need parchment paper or parchment baking cups. You will want to spray the paper cups with cooking spray.
Mix your eggs, chives, cheese, crab together. Spoon or pour into cups. Bake in preheated 425* oven for 25-30mins or until cooked through. Save a bit of crab, cheese and chives to garnish with. Serve hot. You can make these a day in advance if you like and reheat.
If your not into crab use cooked bacon, cooked breakfast sausage, cooked buffalo chicken.
7 large eggs is perfect for 1/2 dozen muffins. Season with salt and pepper. Add chives, crab, and cheese, beat together.
ENJOY!!!!
Recipe here except replace the chicken with crab. These are super simple if you can beat eggs you can make this dish.
You will need parchment paper or parchment baking cups. You will want to spray the paper cups with cooking spray.
Mix your eggs, chives, cheese, crab together. Spoon or pour into cups. Bake in preheated 425* oven for 25-30mins or until cooked through. Save a bit of crab, cheese and chives to garnish with. Serve hot. You can make these a day in advance if you like and reheat.
If your not into crab use cooked bacon, cooked breakfast sausage, cooked buffalo chicken.
7 large eggs is perfect for 1/2 dozen muffins. Season with salt and pepper. Add chives, crab, and cheese, beat together.
ENJOY!!!!
Monday, February 3, 2014
Amped up smoked injected hot wings!
The ingredients. I have been wanting to do
some injected wings, but do them just a tad bit different. I took my
base recipe, 3 parts franks, 1 part beer, 2-4 tbls butter (this batch
took 4). Mix that all up, and here's the kicker I added 4 oz of blue
cheese right into the marinade. I went ahead and simmered this all
together. The cheese broke down a bit, but sti\ll not enough to keep
from clogging my small injector. So I had to use the big injector. Which
is not ideal for wings, I've shot hot sauce all over the kitchen before
with it! Knowing what to expect I was extra careful. I only had one
blow out the for the most part only soaked me with hot sauce. I injected
the wings in the morning and let them sit in the fridge for 7 hours. I
always pour the left over marinade on the wings.
Injected and ready to rest!
Had ABT's for breakfast! I mean why not its Super Bowl Sunday!
Fired up the mini sometime during the
first quarter. 365 brand lump, cherry and pecan wood. I wanted to do
these hot and fast, so I ran the mini without any sort of diffuser. Ran
the mini right at 350°
These turned out fantastic! Adding the Blue Cheese into the injection was AWESOME!!!
Enjoy!!!!
Thursday, January 30, 2014
Just some Smoked injected Wangs!
Put 4 packs in the freezer and held out two for the weekend, 12 wings per pack, Not very big though...
Pretty typical price for here.
Franks hot sauce, waiting for the creole butter
Injected and marinated over night. Dusted with Chipotle, garlic, mustard, cayenne, paprika, salt and pepper
Pre-smoke Bear view!
Into the fire. Kingsford briquettes, apple wood. 275*-285*. Both racks full!
Out of the fire
Wangs!!!!!
Wednesday, January 15, 2014
Comfort 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.
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.
Boil the taters in seasoned water. We like our mashed taters skin on so we don't peel them. Why waste the best part!
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.
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!
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 "Where's the Beef" smoke.
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.
To bad I didn't have any bacon fat to add to the mix!
There it is out of the oven ad ready for the plate.
ENJOY!!!!
Thursday, January 2, 2014
Thursday, December 19, 2013
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!!!
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!
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