Cherry Smoked Chicken Breast and Hot Bratwurst

Smoked Steelhead

First you catch a little fish


Then you fillet and brine a fish

Hang out and enjoy the smoke rolling. Normaly I would smoke fish with Alder but this time I used Hickory and it was delightful.

If you are lucky there is some left over for a photo...

Smoke Roasted Pork Loin

First, select a long play record. This one by Kerry Livgren came out in 1980 and featured Steve Walsh, Phil Ehart and Robbie Steinhardt as well as some vocals by Ronnie James Dio.



Cut up some onions

Saute in olive oil. When carmelized, add chopped rinsed Kale and cook down.

Take a ugly heirloom tomato. Cut it up. Add a little salt and pepper to taste and toss with fresh basil.

Pull the pork loin off the smoker and let it rest.

Eat a delicious dinner of smoked roasted Pork Loin with steamed Baby Reds, Heirloom Tomato Salad and Kale & Onions

Beer Soaked Brats

Grilled is better.

Corn, with a pat of butter, squeeze of lime juice, and pepper. It'll get wrapped up and thrown on the grill with everything else.

The best performing "smoker" we've used.

The Kingsford's got Grill Envy.

We smoked the brats for about 40 minutes or so...

Then they went into a butter/beer bath to cook through. About a half an hour more.

Matt...

The full grill.

Towards the end we threw the brats back over the coals to crisp up the skin.
They'll crack when you bite them. :)

Cucumber Onion Salad with Country Style Ribs

Cucumbers & Onions with Dill marinated in White Vinegar and water with Salt and Pepper.


Some Country Style Ribs


Rubbed with goodness!


A beautiful thing...

Fourth of July Smoked Brisket

Rub Brisket with the rub of your choice. I went with a standard rub here but added a bunch of Garam Masala just to spice it up...


Laying it on the grill at 8 AM... I put the Brisket directly in a foil pan this time (instead of using a drip pan) to help protect the brisket from heat and mopped it with cider vinegar and the juices right out of the pan.


Here we are after smoking for 7 hrs. Just resting before the feast. It turned out fall apart tender. I always love the look on peoples face when they first see a smoked Brisket. That "you want me to eat that ?" expression. Then I get to watch them devour a plate and go for seconds... I guess it is a compliment but no one touched the bar-b-que sauce I made. Plates were wiped clean with crusty bread.