Some Canapes
Shrimp n’ Grits

Shrimp n’ Grits

Chicken and Waffles w/Citrus molasses, Coleslaw mayo, and buttermilk marinated fried chicken

Chix and wafflep1000168.jpg

Mini Burgers


Main Event!

Ribs: Check the smoke ring!



Awaiting portioning: Very succulent I might add.p1000184.jpg

I have just cured 2 small tuna loins with Kosher salt , sugar, and a spice mix of bay leaf, thyme, juniper, garlic for 3 days.One with nitrite and one is without. After curing I stuffed them into Beef middles which will be cold smoked over Alderwood tomorrow and then left to age until they are firm like salami.
I will also be smoking Bacon sides tomorrow.

What’s Hangin!
Venison w/Juniper and Black current
and Lomo

100_0171.jpgI am in the process of curing about 20lbs. of chorizo. I cut into one of them and there is a minute black ring. This tells me thnat the outside dried too fast. I think I left the fan on too much for air circulation and is the root of this evil! Air causes dehydration. The cooler has consistently been at the optimal temp and RH for the duration, so it has to be the fan!

Christmas Dinner.

December 25, 2006 our Christmas Dinner for 30 people! Started at 10 am, finished and on the Table by 6pm.

Smoked Trout: Cured with Kosher salt, Brown sugar, lemon zest, and thyme for 1 day

Trout Cure
After 24 Hrs

After rinsing you must air dry the trout, This is a must step!!! The fish must be totally dry before you smoke it, or the smoke will just adhere to the outside of the fish and impart a bitter acrid flavour. The fish will feel almost like leather when it is ready. This is called creating a pellicle!


Then I smoked it with alder and maple chips for 3 hrs


Dry Rubbed and Herbed butter stuffed Turkey These babies took only 3 hrs in my cooker at 275 to 300 deg.

Oh Yeah! we didi a small prime rib which came out perfectly rare!

Sweet Potato Flan w/ Danish blue, maple syrup,sage, thyme, caramelized onion

This is a creation of mine that gets the most requests from friends for the recipe.


Pancetta at 2 weeks

October 29, 2006

Chorizo I put in yesterday. I did a finer grind this time as I saw a picture on chez pim on her trip to Extebarri Restaurant in Spain
extabarri Chorizo

The Smoked Meat Sandwich

October 29, 2006

Dry Cured for 1 week:
Rubbed with: Mustard, Cracked pepper,pa270004_1.jpgpa270004_1.jpg
Out of the steamer after 3 hrs:pa290005.jpg
The sandwich: